How to choose a saucepan for gas, induction and glass-ceramic plates?

The taste of food depends not only on skills andskills of the cook, but also the quality of the dishes in which it is prepared. For this reason, the question of how to choose a pan, worries many housewives. We should not forget about the technological features of the process - some materials are not categorically combined with the coating of a particular plate, the wrong combination does not allow to fully use the potential of the tool. Ideally, you should not confine yourself to products made from the same material, it is much more practical to assemble a whole set of dishes designed for all possible cases.

Features of aluminum and cast-iron dishes

A few years ago it was difficult to imagine the space of any kitchen without deformed and unpainted aluminum pans. Today, there is plenty to choose from, so the material that is flexible and unstable to external influences is gradually losing ground. In addition to the low price, these products still have several positive points in terms of functionality.

First of all, this is a high degree of thermal conductivity, which allows you to quickly warm up ready meals and shorten the cooking period. Despite the low level of strength of the product, it is suitable for a gas cooker, therefore for heating the milk, boiling water, cooking the cereal takes just a few seconds.

Advice: In aluminum pans, it is strictly not recommended to cook or store rassolniki and borscht, keep cut fruits and marinades. Acidic environment adversely affects the state of the material, leading to its rapid destruction.

Aluminum dish quickly loses its original appearance and is practically not subject to recovery. If you buy a similar product, it's better to pay attention to models with thickened walls, they are less susceptible to deformation and conduct heat well.

Dishes of pure cast iron today is used on the farm quite rarely. Most often, housewives prefer models with ceramic or non-stick coating, lightweight and finished with enamel. But real cast iron has many advantages, thanks to which it is worthwhile to find a place among other appliances in the kitchen space. They are ideally prepared dishes that require long languor. The surface itself is undemanding to care and easily tolerates even scraping with a knife.

Unfortunately, the products have obvious drawbacks:

• If the dishes do not have a coating of enamel, food can not be stored in it. Products quickly lose their attractive appearance and will get an unpleasant aftertaste.
• If, after use and washing, the iron is not wiped dry, it will quickly stain with rust.
• Contrary to popular belief, cast iron is quite fragile. He does not tolerate blows, falls and even with a sharp change of temperature can split.
• Cast iron pots can not be used on a glass ceramic plate.

In addition, these products are quite specific in handling. If you do not take into account their technological characteristics, you can spoil both the dish and the product itself.

Advantages and disadvantages of enameled products and food stainless steel

Enameled dishes are used by modern housewives quite often. It is attractive, convenient to handle, does not deform, is not demanding in care and does not deteriorate under the influence of an acidic environment. Given these properties, such models are best used not for cooking food, but for its supply or storage.

In favor of this approach are the following points:

• Due to the low thermal conductivity, the food is cooked very slowly.
• An enamelled pan can be used on an induction or gas stove, depending on the result to be achieved. The first option is safer, the second is faster.
• Thin walls covered with enamel, quickly crack with regular exposure to high temperatures.
• Liquid and viscous dishes, even heated by all the recommended parameters, in such dishes very often stick and adhere to the walls.
• Abrupt temperature changes can be disastrous for a capricious surface.

It is best to buy a whole set of dishes with a coating of enamel. This will allow you not to think about what to serve and store food. The main thing is to get rid of products in the presence of minimal cracks or chips. Upon contact of bare metal with food products, chemical compounds that are harmful to health can be formed.

One of the most practical options is stainless steel. It is durable and attractive, perfectly retains and conducts heat, does not cause problems with cleaning the working surface. At the same time it is suitable for any cooker, during cooking it does not adversely affect the taste and aroma of the dishes.

Tip: When cooking on a glass ceramic or induction cooker, the dish does not need to be brought to full readiness. It can be turned off or off for 10 minutes before the desired time, the steel will keep the heat, providing the products with the necessary degree of heating.

Before choosing a stainless steel pan for your kitchen, it is necessary to evaluate the flaws of the products:

1. Abrasive cleaning components leave scratches on the coating, which reduces its functionality.
2. Overheating can lead to the formation of spots on the coating, which are not washed away by any means.
3. The products are quite expensive, a whole set of items can cost a round sum.

For an induction cooker, it is recommended to choose a product with a thickened day and cast knobs. Particular attention should be paid to the lid, it should fit snugly and have a hole for the escape of steam. If you plan to cook on glass-ceramic equipment, you need to choose the right shape and size of the bottom. The edges of the product should not go beyond the limits of the hotplate.

Innovative accessories from glass and heat-resistant ceramics

Glass pans and products with ceramic coating are especially popular today. They are distinguished by ecological purity and aesthetic appeal.

How to choose the pan from glass:

1. It is better to give preference to products without additional inserts from other materials.
2. Glass should be special, you need to make sure it is suitable for high temperatures.
3. If you plan to work with a glass ceramic plate, then on the pan should be a corresponding mark.
4. Operation on induction household appliances is possible, but only under condition of not very long heating of the product.
5. To work with a gas burner, you will have to purchase a special nozzle.

The purchase of a product with a ceramic coating is worth considering to every hostess. It is best to get crumbly porridge, stewed dishes, rich soups, but she also copes with the usual heating of food. Ceramic ware does not need to be restrained on fire, unlike the glass-ceramic variation, it is not afraid of temperature differences.

In addition, you can buy a real ceramic pan without any additives and inserts. Such items are universal and suitable for induction, gas, electric and glass-ceramic plates. Cooking in such models is carried out not only on the surface, but also in the oven.

It should be noted that high-quality ceramic dishes can not be purchased at a low price. At this point, you need to pay attention in the selection process. Counterfeits of ceramics fail for several months, even initially not guaranteeing the desired result.

Unique pots with non-stick coating

Buying a set of saucepans with non-stick coating, it is necessary to remember the following points:

• It is better to consider products of proven manufacturers, otherwise the risk of buying a counterfeit is high. In this case, after a few uses, the base parted with its coating or deformed.
• Such dishes provide for the rejection of oil, so the surface heats up rather quickly. This should be taken into account in the case of a transition from an electric or gas plate to an induction or a glass ceramic.
• There are one essential drawback for models with non-stick coating. They are short-lived and even quality care will not allow them to last more than 3-5 years with regular operation.

Considering the purchase of such a product, it is worth giving preference to pots with thick walls, a relief or honeycomb bottom. Bimetallic models are no less popular and practical.

Features of saucepans made from non-standard materials

In addition to traditional models, glass fixtures and pots with ceramic or non-stick coating, there are less popular, but rather interesting products:

• Copper. It is recommended to use for cooking jam, stewing vegetables and meat. They perfectly conduct heat and are absolutely safe.
• Iron. In them it is best to fry pizza and other baked goods in the oven.
• Clay. This dish is very similar to ceramic. It produces delicious sauces and thick soups. Unfortunately, they are fragile and fragile.

It is not so difficult to take into account all factors when choosing a suitable saucepan, as it seems. The main thing is to accurately determine the purpose of using the device and make sure of the quality of the model.

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