Types of pots, the nuances of choice and use

Today, the pan is one of the indispensable elements of utensils for any kitchen. It is used for cooking, stewing and even frying food. This article will discuss the most popular types of pots, the nuances of their choice and use at home.

Casserole - a kind of container for cooking (boiling, frying and stewing) food. Unlike their predecessors (pots), pots usually have two handles, as well as a removable and tight-fitting lid.

Pans have long become an indispensable cooking tool in kitchens, and with a variety of forms and methods of cooking, their variety has expanded. Below will be considered the most popular types of pots.

• Kazan. A common type of pots used to cook pilaf and cereal cereals. This option is more thick-walled, but not square, but rather semicircular. Thanks to this form, food can simply languish for a considerable time, while not overcooking and not burning. For the manufacture of a cauldron, as a rule, it is cast iron that is used - only it can provide the required wall thickness.

• Double boiler. A feature of cooking in a double boiler is that the food does not have direct access to water or fire, but is heated exclusively thanks to water vapor. Such food is considered very useful, and vegetables cooked in double boiler remain more juicy and retain all the nutrients.If we consider the design of such pots, then there should always be several levels at once. The lowest level is filled with ordinary water to create steam, at the upper levels is food.

• Milk cooker. This type of pot is used exclusively for boiling milk. Usually this is a very small pan of square or elongated shape made of stainless steel or aluminum. Such pans are equipped with just one elongated or “lowered” handle for convenient pouring of milk into other containers.

• Deep fryer. A type of electronic pan that is often used in restaurants and cafes for quick cooking potatoes and vegetables. The principle of operation of such a pan is that the food is fried in heated oil or fat. Most often, french fries are prepared in this way. The peculiarity of such a meal is its high oil content.

• Plain pan. The most common option for cooking a variety of foods. These pans have two handles, a glass or metal lid. For the manufacture of such pans, a variety of materials can be used, which will be discussed below.

Today, there are several types of pots, depending on the material of their manufacture, availability and type of coating, as well as the scope of use.

It is considered a common option among housewives who prefer not only tasty, but also maximally healthy food. In addition to technical qualities, enameled pots are often made in an original and beautiful design that captivates many housewives.

Due to the thin coating, this pan is very light, heats up quickly, but strong enough to withstand high temperatures for a considerable time. Also in these pans it is preferable to store soups, cereals and other food, since enamel has a protective function and does not allow metal salts to oxidize and spoil food.

But enamel has never been distinguished by high strength characteristics, and therefore it is worth treating such a pan with caution - no falls, use of metal scoops and knives. All this removes the enamel layer, which then cannot be restored. The same applies to the use of aggressive detergents and cleaners and acid solutions.

These pans are characterized by the appearance of “gaps” (places where the enamel layer is completely thinning), after which such dishes will be harmful to use. Enamel pans are ideal for cooking soups, side dishes and stewed fruit, but for food that requires a long heat treatment (such as preserves or syrups) is not good.

Today, there are two ways to coat pots with enamel - by spraying and dipping. The fact is that models with a coating serve much less, and the protective layer of enamel on them is very thin out very quickly. In order to independently determine the method of applying enamel, it is enough to inspect the outside of the pan and find the places for fastening the handles.

Gaps in this area indicate that the enamel was sprayed. Pay attention to the color of the enamel inside the pan. If on the outside it can be completely different, on the inside only strictly defined neutral colors are allowed: black, white, cream, pale blue or blue. The fact is that enamel of any other shade is toxic and will cause irreparable harm to your health.

A common version of pots that they prefer to use in eateries, canteens, and also places for cooking for many people. Any metal utensils, including aluminum, heat up remarkably. In addition, it weighs little and is inexpensive. But from frequent heating, aluminum containers are deformed, change shape, and also darken.

Besides, aluminum is not indifferent to alkalis and acids with which it can react. Because of this, the taste of the food itself changes, and heavy metals accumulate in the human body, which over time can cause serious illnesses.

Aluminum pans are most often used for cooking pasta, dumplings, boiling eggs, boiling milk. It is not recommended to use them for cooking diet food, multi-stage dishes, as well as all products with high acidity. When choosing an aluminum pan, you should pay close attention to only two things: the thickness of the walls and the bottom, as well as its evenness.

The bottom should be at least 3 millimeters thick, and the walls should be at least 1.5-2 millimeters. You can also choose options with a good and tight-fitting lid and screwed, rather than welded handles.

It is considered one of the least popular options among modern housewives, and is valued for its durability and ease of courtship. Almost all housewives consider cast iron to be the most durable material for creating kitchen utensils. In addition, he is not afraid of any scratches or damage to metal objects. An individual advantage of cast iron pots is natural non-stick coating, which is formed after soaking cast iron with oil. Moreover, cast-iron cookware cools very slowly, and therefore can store food warm for a long time.

But cast-iron cooking utensils are very heavy, which makes it impossible to wash them in dishwashers. In addition, cast iron has poor thermal conductivity, so it takes a very long time to heat up. Despite its strength, cast iron cookware is characterized by rust, which appears from water or long-term storage of vegetables.

High-quality cast iron is quite easy to distinguish from low-quality. To do this, just pay attention to the color and porosity of the pan. If you have a smooth and light cast-iron pan of a light shade in front of you - be sure that it will last a very short time. The richer the black color of the pan and the heavier it is, the better. The highest quality models of cast-iron pots will weigh at least 3.5 kg with a volume of 3 liters.

A popular option for cooking vegetable dishes using a large number of spices and a minimum amount of oil. Such utensils heat up extremely quickly, while practically no oil is needed to heat and fry food - the surface ensures perfect gliding of food along the bottom of the pan and does not allow its burning.

As a rule, the Teflon coating is very thin or damaged very quickly, after which such a pan will be unsuitable for use. After thinning the Teflon coating, all food will be gradually saturated with carcinogenic gases, which lead to the development of cardiovascular diseases.

Pots with such a coating will at best serve you no more than a year, after which the dishes will have to be changed. Most often, Teflon-coated pans are used to cook healthy food. Teflon allows vegetables to cook well, not allowing them to burn or lose their rich taste. When choosing such devices, first of all, pay attention to the multilayer coating - the thicker it is, the longer the dishes will last for you. As a rule, the number of layers is indicated on the package.

Another option for cooking utensils. It does not enter into any reaction with oxygen or with food when its walls thin. It perfectly keeps the temperature, in addition, it is tolerant of cold, so that it can safely store food in refrigerators. When frying in these pans, food does not burn, although it does not have a non-stick layer.

But such pots weigh quite a lot, and are also unlikely to withstand a fall on tile or tile. There are often scratches on ceramics, because of the large number of which cooking of food in them in the future can be complicated. In addition to the fact that ceramic dishes are much more expensive than all other options, to use ceramic pots on gas stoves you will need a flame divider.

Avoid sudden temperature changes when using ceramic pots. So, it is better not to put the heated ceramics in the freezer, and the cold ceramic pan that you just brought from the balcony should be allowed to stand for a while at room temperature.

The fact is that ceramics crack and burst due to temperature changes. Also, the formation of chips is possible in the event that all the water as a result of cooking from the tank boils, but you do not add yet. As for the choice of a ceramic pan, here it is worth paying attention only to the weight and thickness of the model. A quality ceramic pot should have a wall thickness at least 4 millimeters, and weigh at least 2 kg with a three-liter volume.

From other pots, glass is distinguished by a variety of designs, as well as a pleasant appearance. Glassware is inexpensive and beautiful, after cooking it, without hesitation, you can immediately serve it, as it looks harmoniously with all the appliances and dishes. Glassware does not rust, food in it does not burn and does not deteriorate.

Glass is absolutely safe and does not emit any harmful substances during heat treatment. Glass is easy to clean due to its smooth coating, and it can also be washed in a dishwasher. Glass is resistant to temperatures, retains heat for a long time and does not deteriorate from storage in the cold.

But for such a pan, a fire divider or a partition (as in the ovens) is also needed. It is poorly resistant to drops and pressure, mini-scratches from cutlery and even food remain on the glass. Also, glass does not tolerate temperature extremes and can simply crack. Glass pots Ideal for making soups, side dishes and decoctions, cereals.

However, when frying and stewing this material is better not to use. From prolonged temperature exposure, the glass darkens and becomes brittle. A characteristic feature of poor-quality glassware is the presence of multiple air bubbles, which in the future, if used incorrectly, can cause cracks and chips. Also make sure that the glass is transparent and a little bluish - this color speaks of quality and strength.

A popular version of dishes in the modern market, which is available in every hardware store. It is the stainless steel dishes that professional chefs prefer to use in the preparation of their kitchen masterpieces. Stainless steel has unique strength characteristics - it is shockproof, not afraid of scratches or falls, can last 5 years or more. Also, this cookware evenly distributes heat throughout the hull. It is very easy to clean, as it is tolerant of aggressive means.

Cons of stainless steel cookware - significant cost, low heat conductivity. In addition, stains that cannot be removed over time form on stainless steel. Stainless steel darkens over time and loses its luster.

Such cookware is suitable for any cooking method, however, it is best shown in stewing and cooking vegetables, meat and cereals. When choosing stainless steel pans, you should pay attention to the following parameters indicated on the bottom of the dishes.

• Usually the following numbers are indicated there: 18/10, 08/13, 12/13. The first speaks of the proportion of chromium in the alloy, the second - the nickel content. As a rule, the higher the value of the first digit, the better the purchased dishes will be. The best ratio is 18/10 - I am medical steel.
• Also pay attention to the thickness of the walls and bottom. The walls should be no thinner than 0.5 mm, and the bottom should be at least 3 mm. Keep in mind that the more these values ​​are, the better the food will warm up and the more evenly all the heat and heat will be distributed across the dishes. Ideal for healthy cooking is to buy a stainless steel pan with double or triple walls.

Also one of the options for professional use dishes. It has amazing thermal conductivity, which allows you to quickly cook any kind of food: from thorough frying to delicate heat treatment of food without the risk of burning. In addition, copper is actually safe for health, since it does not emit any harmful substances during heating.

The hammered models of copper pots are especially valuable. It is believed that this increases the service life of the pan several times.

Copper utensils are extremely heavy, which can cause problems during the washing process. It costs significantly more than other metal, glass and even some ceramic models. In addition to this, copper itself also needs constant care - without regular rubbing, it will lose its pleasant appearance, and also become rough. In addition, all scratches and dents are clearly visible on copper, since it refers to soft metals.

Copper utensils are suitable for any use - from cooking to stewing and frying. But best of all, she copes with plant foods thanks to the technology of gentle fire. According to reviews, when choosing copper utensils, you must first pay attention to weight.

Depending on the purpose of the dishes, the housewives choose pans with a certain volume and size.

• Universal models. As a rule, these are cast-iron, teflon or aluminum pans with a volume of 3 liters. These parameters are quite enough for cooking soups, compotes and side dishes for a large family.
• Models for a large family. The volume of such pans is calculated at the rate of 1 liter per family member. Thus, for a family of 4 people relies on the purchase of a 4-liter pan (when it comes to cereals, preserves, soups and drinks). For housewives who prefer to cook food immediately for several days in advance, the pots should be larger - up to 10 liters.
• Small models for vegetables and eggs, side dishes. Usually these are small metal or ceramic pans with a volume of 1 to 2 liters. Such pots should not be large, as they are used for preparing snacks, not main dishes.

When choosing a pan size, diameter is also an important parameter. For example, for utensils up to 2 liters, the ideal diameter should be no more than 18-20 centimeters.

For medium pans - no more than 25 centimeters. With special attention it is worth picking up pots, if you are going to use them in ovens, double boilers or ovens - make sure that the model fits in the place of cooking in size. It is best to acquire several pots of different sizes, but from different materials.

Unfortunately, due to the nature of some materials, work on the design of pots is limited. Besides, professional chefs prefer high-quality, rather than beautiful dishes. There are pots of round, square, oval and semicircular type.Each of these options is used to cook specific foods.

Coloring of dishes is possible only in enameled and aluminum models, as well as in stainless steel pots. Especially popular recently become enameled pots in the style of Provence with the image of flowers and plants. As for the metal options, here manufacturers prefer monophonic painting of the outer walls of the pan.

The most popular shades are red, blue, white and green. Glass pans can also boast different color schemes, however, drawings must be applied to transparent glass.

Before buying any pan, you should carefully consider inspecting it for defects. Regardless of what material the models consist of, you should choose a pan with thicker walls and bottom. This is the key to a long service tableware. Also pay attention to the number of layers of non-stick coating. Take a look at the pan handles - for high-quality and durable models, they should be screwed on, not welded.

Be sure to check the model for chips, cracks or bubbles (in glass models), also check the evenness of the coating, the bottom, and the presence of scuffs. Different pots are suitable for different types of food. Glass and ceramic pots are more suitable for cooking vegetables, and metal models are suitable for cooking or frying meat. Remember to buy at least one small stainless steel saucepan for making cereals and sauces.

Each material from which pots are made needs care. If the same stainless steel is not afraid of sharp and heavy objects, then copper utensils can suffer greatly from them. Also, do not forget about regular preventive inspection and cleaning of pots, so you can identify some problem at an early stage, as well as extend the life of the product.

Regardless of the material of manufacture and coating of dishes do not get involved in the use of aggressive detergents to clean it.

See how to choose the right pan in the next video.