Types of pots

Often, the speed, ease of preparation, and the taste of the finished dish depend on the pan used. Earrings are made of various materials, have a different shape, volume and purpose. All this must be considered when buying a pan.

Pans classification by production

The purpose and characteristics of pans depend on the material from which they are made. One material is durable and tolerates high temperatures. The other is more practical and easy to use.

For the manufacture of pans use:

  • cast iron;
  • aluminum;
  • glass;
  • ceramics;
  • stainless steel;
  • silicone.

Each of the materials has its own characteristics. Some are suitable for use with induction hobs, others are universal. To choose the most suitable option, you should familiarize yourself with the characteristics, advantages and disadvantages of each option.

Aluminum cookware

Kitchenware made of aluminum is the most common. Such products are multifunctional - they can be boiled or fried.

The advantages include:

  • small weight;
  • low cost;
  • fast heating

The downsides are:

  • aluminum is a soft material, therefore it is easily deformed;
  • darkens with time;
  • may react chemically with food - this leads to a change in the taste of foods.

Modern models are made of cast metal. They can not only cook, but also to simmer, fry. But even this option has the ability to oxidize, so you can not store cooked dishes in an aluminum pan.

Reference! To prevent the oxidation of aluminum, make pans with non-stick coating. In this dish you can cook any products.

It is necessary to choose a saucepan with thickened walls and a bottom, with a tight lid. Handles must be bolted.

Enameled

Light and beautiful enameled pans are in great demand among the housewives. The coating completely eliminates the contact of products and metal. This prevents oxidation and possible ingestion of harmful substances. Durable, practical dishes have the following advantages:

  • it boils quickly water;
  • you can store ready meals;
  • is inexpensive;
  • tolerates temperature extremes.

The disadvantage of such dishes is the fragility of the coating. To care for such kitchen utensils can not use rough brushes made of metal, abrasive cleaners. Also, enamel should not be in contact with acidic substances.

Attention! When choosing enamelware it is necessary to look at the color of the coating inside the pan. Safe are: white, brown, black. Other colors indicate that dyes were used.

Stainless steel

Kitchenware made of stainless steel is not only aesthetic appearance. Such products are practical, functional. In them you can cook any dishes - stainless steel is not subject to the formation of corrosion, which means the taste of the products will remain unchanged.

The advantages are:

  • durability;
  • resistance to mechanical stress.

It is easy to look after ware. She is not afraid of metal brushes, scrapers, abrasive cleaners.

The disadvantages include:

  • high price;
  • over time, the product becomes dull; spots and stains may appear on the bottom;
  • heats up for a long time.

Attention! Before buying, you need to pay attention to the walls of the product. If it is planned to extinguish in dishes, then it is necessary to purchase a pan with a wall thickness of at least 1 mm.

Cast iron

Products made of cast iron have a long service life. The material heats up quickly and cools down extremely slowly. Therefore, cast-iron kitchen utensils are ideal for extinguishing, languishing, baking. Such products can be put in the oven, as well as in the Russian stove.

The advantages of the material are:

  • durability - with proper care, cast-iron cookware can last for several decades;
  • resistance to mechanical stress;
  • the presence of a natural non-stick coating, which is formed from the oil absorbed into the porous metal surface.

Disadvantages of cast iron:

  • weight is the heaviest dishes;
  • possibility of washing only by hand;
  • the inability to store ready meals - cast iron is prone to rust;
  • long heating, which leads to an increase in cooking time.

Attention! When buying dishes from cast iron, you need to pay attention to the surface and weight of the product. The surface must be porous and the product must be heavy.

Heat resistant glass

Glassware has become popular thanks to microwaves. This is practically the only kitchen utensils that can be used in the microwave.

Such pots are quite strong - the walls of the product are thick, it is difficult to damage or scratch them.

The advantages include:

  • esthetic appearance;
  • the products do not stick during cooking;
  • keep warm well.
  • easy care

Disadvantages of glassware:

  • Do not put on open fire without a special fire divider;
  • does not tolerate sudden temperature changes;
  • dropping, you can break the product.

Attention! Before buying it is necessary to study the walls of the product - there should be no air bubbles in the glass. Otherwise, cooking utensils may crack during cooking.

In the glass kitchen utensils you can fry, bake, simmer, bake.

Ceramic

For the manufacture of kitchen utensils from ceramics are used only natural materials. Therefore, in the process of cooking all the useful substances, minerals, vitamins are saved. Most often used ceramic pots, which can be served directly on the table.

Advantages of ceramics:

  • universality: in ceramic dishes you can cook any dishes;
  • cooking does not require a lot of oil;
  • products do not burn;
  • suitable for all cooking options.

The disadvantages include:

  • high cost;
  • fragility - if it falls or hits, it will break;
  • does not make a sharp change in temperature.

The product requires careful handling. If the icing is damaged, the products will start to burn.

Silicone

Food silicone products are the most modern version of kitchen utensils. Despite the novelty, such dishes had already gained popularity among the hostesses.

Food-grade silicone dishes are flexible, lightweight and versatile. It can be used for cooking on the stove, in the microwave oven or oven. Products in it do not burn.

Manufacturers produce unusual folding models that will be an excellent option for small kitchens.

Non-stick coating

Teflon coated products are one of the most popular types of cookware. In the process of making Teflon is not in contact with food. Therefore, cooking is completely safe. Another plus of such products - for cooking requires a small amount of fat. But this utensil requires careful handling - Teflon is easy to scratch.

Types of pots for special tasks

On the shelves of stores, in addition to conventional pans, you can see kitchen utensils, which are used for specific tasks or the preparation of certain dishes:

  1. Stewpan It looks like a frying pan with high sides. Suitable for cooking thick soups, sauces, stews.
  2. Milkman. Ladle with high sides, necessary for heating, boiling, cooking small portions of dishes, porridge.
  3. Ladle. A small pot with a handle. Often used for boiling eggs, cereals, boiling water.
  4. Kazan Cookware with a thick bottom. Necessary for cooking oriental dishes.
  5. Double boiler. It is a saucepan with a grid. Used for cooking steamed.
  6. Casserole for pasta. Outwardly it looks like a saucepan in which a colander was placed. Water is poured into a large container, after which a small saucepan with holes is placed into it. Pasta is poured into the container. After cooking, the colander is removed and the remaining water is drained. It has a variety - a vegetable cook. It differs in that instead of the "colander" is used mesh with a long handle.
  7. Double bottom pan. Used for cooking porridge. The product has an additional bottom and walls. In the resulting space is poured water, which provides uniform heating of the saucepan. As a result, porridge does not burn, and the finished dish turns out to be tender. The taste of porridge is not inferior to that cooked in the Russian oven.
  8. With a lid-pan. Multifunctional product, both parts of which can be used separately.

Different sizes of pots

In addition to materials, pans vary in size. There are several basic parameters:

  1. The diameter of the bottom and cover.
  2. Height.
  3. The volume of the product.

Diameter is one of the most important characteristics that must be considered when choosing a product. Know the size of the upper part is necessary in order to properly select the lid, the lower part - to select a pan that fits the size of the hob.

For a stove with gas burners, the bottom diameter is not a defining characteristic, since the intensity of the flame can be adjusted.

For a plate with a glass-ceramic coating, it is desirable to use pans, the diameter of the bottom of which coincides with the size of the burners.

The bottom of the pan for the induction cooker is a closing circuit. If you use a small product, the stove may not turn on.

High pans with a small bottom diameter are used to make spaghetti. Water in such models during boiling evaporates slowly.

The volume must be taken into account when determining what the pan will be used for:

  • 1-3 l - the best option for cooking small portions of meals, porridge, boiling;
  • 3-5 l - used for cooking soups, meat, pasta and other products;
  • more than 5 liters - a good option for making compotes, pickling.

Reference! Many chefs consider the pan to be one of the most important kitchen accessories that influences the taste and appearance of the dish being prepared.

Before buying, you need to decide on the material, size, number of items, correctly choose comfortable handles and cover. And then the dishes will serve for many years, and the prepared dishes will be useful and tasty.

Watch the video: Best Pots And Pans To Have For Every Kitchen- Kitchen Conundrum with Thomas Joseph (March 2024).

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