Stewpan: what is it for, how is it different from a frying pan and how to choose?

There are not many kitchen utensils. Its producers strive to modernize their products in order to speed up the cooking process and improve the quality of dishes.

Stewpan - just a miracle of modern cuisine. Its tank allows you to increase the number of products being laid, and the material ensures their high quality and usefulness at the exit. This multifunctional device can replace several types of kitchen equipment at once, since it is suitable for preparing almost any culinary masterpiece.

The stew-pan received its name from the word sauté. In France, they call them cooking techniques. Its meaning is to fry the ingredients over high heat with a small amount of oil. To do this, they have to constantly mix, shaking and “tossing”. In a stew-pan, this is obtained reliably, since nothing falls to the floor. And clean, without oil spray. In simple words, the stewpan is a symbiosis of pots and pans. It looks like a shallow pan or a deep frying pan. In the kit, a cover is almost always attached to it.

And also a pen is required. It is quite long - from 10 to 30 cm and can be removable or soldered to the body. If it is one, then, as a rule, it is removable. Such a stewpan is convenient for cooking in the oven. But more often there are 2 pens on it.

The stewpan is made of thick, durable metal, which is why it has a rather impressive weight. On average, it is 1 kg. But there are models weighing up to 2.5 kg.Its cover can also be metal or heat-resistant glass. A metal flat lid can be used as a frying pan. A characteristic feature of such dishes is the presence of straight, almost vertical sides up to 10 cm high, in contrast to a frying pan or pan.

Therefore, if you compare the stewpan and pan with the same volume, then the bottom of the stewpan will be wider, which increases the cooking area and facilitates the process. The bottom and walls of the dishes are very thick. Their thickness can reach 2 cm. However, this particular feature favorably distinguishes the stewpan from other kitchen utensils, allowing to improve the quality of the prepared dish.

Stewpan - universal dishes. It is suitable for any kind of cooking. It is boiled and fried. However, it is primarily used for stewing, sautéing, steaming and stewing. Thick walls of the tank are heated gradually, which provides the same gradual increase in temperature inside it and long-term heat storage.

These are favorable conditions for uniform heating of products, which contributes to their high-quality processing and preserves the taste. This makes it possible for vegetables, meat, fish to slowly boil in their own juice, without burning and preserving a maximum of vitamins and other nutrients.

Summarizing the above, we can conclude that the stewpan is an indispensable thing in the economy. Its “trick” is the method of preparation - all products in it are subjected to heat treatment evenly and gradually, as if in a thermal vacuum, preserving their useful qualities. This is achieved by the presence of:

• thick sides and bottom;
• significant height of the sides;
• uniform area without narrowing down;
• tight fitting cover.

The standard raw material for the manufacture of stewpan is metal. Its different variations are used: cast iron, copper, aluminum, steel. Stainless steel stewpans are very convenient to use. They are light, with a thick or double bottom and thinner walls. Typically, such tanks are made with a lid of heat-resistant glass.

Stainless steel models heat up quickly, but they do not hold heat for so long compared to other materials. In everyday life, polished steel is especially convenient. It is protected from mechanical damage and is easily cleaned from contamination. It is worth noting that steel products belong to the highest class and have a higher cost.

Metal stewpan is usually produced with non-stick coating, which is applied in 4-6 layers. It is safe for health and easy to clean. A special plus of this material is the possibility of frying without adding fat. The most common non-stick coating is teflon. Most items of cookware that need protection are coated with this particular material. It is important that the coating thickness is at least 20 microns. It is applied in several ways: for example, by spraying or by rolling. The second option is preferred because it is more reliable.

In addition to Teflon, other materials are also used as non-stick substances. This group includes titanium, diamond, granite coating, models with a marble cover layer. In addition to non-stick coating, in quality products at the bottom there is an embossed pattern.

Aluminum products have two significant advantages: lightness and quick heating. But choosing an aluminum saucepan, give preference to coated models. Pure aluminum raw materials have a porous structure, which greatly complicates the cleaning process. The copper stewpan has high thermal conductivity, which is 10 times higher than aluminum and steel. Due to this, the cooking process is noticeably accelerated, and nutrients do not have time to break down. Other advantages of copper products include light weight and durability.

It is believed that food prepared in copper utensils has a special taste. Besides, copper exhibits antibacterial properties. Along with the undeniable advantages, copper stewpan has its drawbacks. Copper oxidizes rapidly when interacting with acids, releasing toxic substances. In addition, it is very sensitive to moisture and mechanical stress. It does not tolerate aggressive detergents that damage its surface.

Given the negative characteristics of copper, stewpan from it are considered impractical and are rare. The most popular metal stewpan is cast iron. Despite its unpretentious appearance, it is characterized by high strength. Heats up quickly and retains heat for a long time - the perfect combination for a tasty and healthy dish. Contaminants from its surface are removed quickly and easily.

Among the shortcomings of cast iron can be identified a large weight and oxidation in contact with acids. But also there are combined models consisting of 2, 4 and even 6 layers of metal. This ensures the strength of the case, protects against mechanical damage. A widespread combination of aluminum with other metals. Aluminum is a good heat conductor. And its combination, for example, with steel increases its resistance and durability.

In addition to metal, ceramics and glass are used to make a stewpan. Ceramic models are loved for their aesthetic appearance. They are light, but in comparison with cast-iron, the cooking process in them is slower. Although the heat persists for quite some time. Glass models are made of heat-resistant glass. And they are intended for microwave ovens.

The material from which the handles of the product are made matters. If they are fixed, soldered to the body, then they are made from the same raw materials as the tank. Stewpan with removable handles are especially convenient in operation. They are easily placed in the oven. And stored more compactly. For a removable handle, material other than the case is more often chosen.

The shapes and sizes of the stewpan are diverse. First of all, they can be deep and shallow. Small depth tanks are good for frying. High capacities are considered universal. It is possible to carry out any type of processing in them. But first of all, they are intended for cooking soups, boiling any liquid and stewing. Diameter of stewpan also varies starting from 16 cm and reaching 36 cm.

Your choice should depend on the purpose of the dishes. If you plan to cook individual components of dishes in it, for example, sauce, cream or just boil milk, a small stewpan with a diameter of up to 20 cm is quite suitable for you.

For a large family, for cooking main dishes, it is better to choose a larger tank. The shape distinguish round, oval, rectangular and square stewpans. A round and oval stewpan is a classic of the genre. The round-shaped capacity is universal, because it allows you to produce almost all types of food processing: cooking, frying, baking. Oval stewpan is best suited for stewing meat and vegetables. In rectangular containers it is convenient to fry meat, as well as bake, sauté or stew.

As already mentioned, the stewpan is a combination of pots and pans. He combined the best of their qualities, significantly increasing his production characteristics. The stewpan borrowed a wide bottom from the pan, and high walls from the pan. And combined the functions of both devices. If we talk about the differences, then stewpan is primarily distinguished by higher functionality compared to its prototypes. So, if the pan is intended mainly for frying, and the pan is used for cooking and stewing, then the stewpan can fry, cook, stew and sauté, bake.

Its other difference from its brethren is the diversity of forms. The frying pan and pan are mostly rounded. The stewpan, as seen from the previous chapter, has various configurations. Which also affects its properties.

The thick bottom and walls of the stewpan provide a different cooking technology than in a pan or pan. The stewpan warms up gradually, accumulates and retains heat. This allows the ingredients of the dish to evenly undergo heat treatment without burning, without losing fluid. The dish turns juicy with optimal readiness.

When cooking in a pan, the walls and bottom of which are much thinner, it is likely that the dish may burn. In the pan, the bottom is much smaller in diameter, and the products do not warm well. It is important that in a stewpan it is possible to cook in the oven, on the stove, on the hob, as well as in microwave ovens.

Given the fact that the stew-pan masterly copes with any type of cooking, it can be used to cook any dishes. Its high sides allow you to easily boil milk, cook sauces, boil pasta. If the volume of the container is sufficient, then in the stewpan it is easy to cook soups and other first dishes.

Due to the thick walls and bottom, as well as the ability to withstand high temperatures, the stewpan is used for stewing vegetables, meat, fish. To do this, add a small amount of water to the container, bookmark the ingredients and tightly close the lid.

The heat is forced, but does not disappear, but accumulates inside such a cauldron. Meat and vegetables are steamed well, retaining moisture. At the exit, the dish turns out juicy, aromatic, soft and with the preservation of most vitamins.

And also with the help of the thermal effect in the stewpan, you get just perfect porridge, pilaf, stew. Any pastries rise well, bake evenly. In a low-side saucepan, you can fry vegetables, fish, poultry, meat, including steaks. This dish is so versatile that it can realize any culinary ideas.

The disadvantage of stewing pans is considered quite a lot of weight, especially if they are made of cast iron. In some models, manufacturers of which use low-quality raw materials, non-stick coating may contain toxic substances. Perhaps these are all compelling shortcomings that reproach the stewpan.

He has much more advantages:

• ability to retain heat for a long time;
• universality of functions;
• high palatability of the dish;
• preservation of useful components during cooking;
• food does not burn, does not stick to the bottom;
• the protective coating is not afraid of metal appliances;
• the thermostat in individual models facilitates the control of the cooking process;
• profitability - there is no need to purchase a pan and pan, as the stewpan will replace both of them;
• more rationally used space in the kitchen;
• in the process of frying, a minimum of fats is used;
• cooking time is reduced;
• ease of care - the container is washed with a soft sponge and liquid detergent, aggressive formulations are not used so as not to damage the coating;
• diverse design.

For the selected product to serve you for many years, carefully approach its selection. First of all, decide what function your stewpan should perform. How do you plan to cook in it: occasionally and specific formulations or daily fry and steam large volumes of food in it. Based on the destination, set the desired size: deep or shallow, large or small. Next, select a form.

When you have decided on its purpose and appearance, it's time to think about the material of your product. If you decide to buy a stewpan, do not try to save. Choose a model from quality material. Otherwise, you will not see any thermal effect, uniform heating and tasty, high-quality dishes.

Be sure to pay attention to the presence of non-stick coating and its composition. It is better if it includes several layers, for example, ceramics - aluminum - teflon. It should not include cadmium, lead and melamine. These are quite toxic substances that, when heated, are released from the coating and penetrate into food. When choosing a stewpan, make sure that the model you choose matches the type of stove you have. Some specimens are not intended for induction cookers.

The option with a removable handle may be interesting to you. This variation of the saucepan is ideal for the oven. And of course, make sure that the cap is attached to the container. If it is made of heat-resistant glass with a metal rim, then this will not only ensure tightness when closing, but also make it possible to control the cooking process.

The stewpan is becoming more and more part of everyday life of modern housewives. And if earlier this utensil was a rarity, now it is a standard kitchen element that speeds up cooking. Most leading brands have in their arsenal several models of such utensils. Among them are several indisputable leaders.

Rondell is a German manufacturer specializing in the production of professional cookware, and more recently, for the home. In his work uses aluminum and stainless steel. Production is based on innovative technologies.

Stewpan Rondell Mocco & Latte. The model is made of stamped aluminum. It has an internal titanium 3-layer and external non-stick coating, which facilitates maintenance. The diameter of the container is 26 cm, the multilayer bottom is triple stamped-fused, with micro cells that preserve the juiciness of the prepared dishes. Stewpan handles are cast, made of stainless steel with the addition of silicone. The lid is made of heat-resistant glass with a hole for steam.

BergHOFF is a Belgian company that develops both professional and home cooking utensils. She is famous for her design work. It is an ideal union of price and quality.

Stewpan BergHOFF Moon. Case material - stainless steel. The bottom has a multilayer structure. The diameter of the container is 28 cm, the capacity is 4.2 liters. The stewpan lid is made of the same material as the body, with an outlet for the exit of steam, has two fixed handles. Suitable for any type of cooker.

Tefal is a world famous French brand. Known for the manufacture of cookware with non-stick coating. It stands out for its innovative solutions and innovative inventions.

Stewpan Tefal Experience. The unique development of the company, taking into account the latest trends. The capacity and lid of the stewpan are made of durable aluminum with internal titanium and external non-stick coating. The diameter is 26 cm. Applicable to all types of stoves, suitable for ovens. A feature of the model is the presence of a temperature controller that allows you to adjust the temperature. It is limited to 230 ° C. This makes it possible to control the heat supply and avoid overheating. Stainless steel handles are non-removable.

The stewpan, without exaggeration, is simply an indispensable thing in the kitchen. This is indicated by most users.

In the next video, you will find an overview of the stewpan Rondell Mocco & Latte RDA-286.