All you need to know about the brazier

You can not find a brazier in every kitchen, but those who decide to purchase it quickly appreciate the value of the purchase. With the help of such dishes, you can cook delicious meat, poultry, vegetables. Braziers differ from cauldrons and pots for baking, they have different types and purposes, which we will figure out in this article.

A brazier is a type of frying pan. It can fry meat and fish products, sauté vegetables, it copes with stewing any dishes and baking bread. It differs from a usual pan in speed and high quality of stewing. This effect is created due to thick walls and the bottom with a large work surface. The heat is distributed gradually and evenly, which allows the dish to stew well without burning.

Another advantage of the broiler is the ability to bake food. The presence of small heat-resistant side handles allows you to easily place the product in the oven.

An important addition to the roasting pan is the lid. It is installed tightly, without gaps on the surface of the dishes and creates a convection effect inside the container, which contributes to quick and uniform heating. The lid may not coincide in the material of manufacture with the brazier, it can be glass, stone, aluminum. They are released flat and convex, they always repeat the shape of the dishes.

And the shape of the brazier can be very different:

• it is convenient to stew vegetables in a round;
• square is needed for frying meat;
• in the oval it’s good to bake whole fish, duck or goose. They are called so - ducklings or gosyatnitsy.

The prototypes of modern braziers were containers that our ancestors used to cook on an open fire.Some modern products today can perform a similar function, they can be used during outdoor recreation. But in most cases they are used for cooking on a gas, induction or electric stove, as well as in the oven.

Braziers can be divided into two main types.

• Deep table pan with a thick wide bottom and high walls, with a tight-fitting lid.
• Stewpan - above the pan, but just below the pan. Such braziers come in different shapes - in the form of pots, or oval gooseberries with a heavy lid.

Especially worth highlighting the frypots for induction furnaces. The bottom of such products has a special addition, allowing them to be susceptible to a magnetic field and have enhanced thermal conductivity. When choosing induction cookware, you should pay attention to the parameters of its bottom and the size of the burners.

Braziers called unglazed have interesting opportunities. They have a porous structure, they should be soaked before use to nourish the walls with moisture.

Modern industry uses different materials for the manufacture of frypots. In addition to various grades of metal, glass, clay, ceramics, as well as additional coatings are used.

This metal was also used for kitchen utensils by our ancestors. It is environmentally friendly and with proper use does not have an expiration date. The massive bottom and walls of cast-iron products contribute to the fast and high-quality preparation of dishes that languish in their own juice.

Cast iron belongs to porous metals and at first absorbs vegetable oil and animal fats into the walls. But gradually a natural non-stick layer is formed, and fat intake during cooking is significantly reduced. Sometimes models coated with heat-resistant enamel are produced, in which case the oil consumption decreases immediately. Today, our grandmothers prefer cast iron to all modern materials.

The disadvantages of such products include heavy weight. The material reacts to an acidic environment and can change the taste of dishes with tomato, lemon juice or vinegar.

The weight of titanium products is close to cast iron. They respond well to an acidic environment and do not change the taste of food when adding tomatoes or stewing sauerkraut. Pthe solid walls of the product hold the uniform temperature well and for a long time, dishes are prepared easily, are juicy.

For the manufacture of aluminum fryers, high pressure casting is used. Apply food-grade, harmless metal. You should choose a forged product with thick walls, necessarily cast or having a ceramic layer.

Such a roasting pan is considered universal, it is used for cooking meat, fish, vegetables, baking, etc. In it, you can leave cooked dishes for a long time, the taste of which stainless steel will not change. The product is light and durable, lends itself well to care.

If the model has a non-stick coating, abrasives are not recommended.

Such a product can be used both on a stove and on an open fire. Clay is an environmentally friendly, harmless product.

This material is used to make braziers or coat metal products.If the model is completely made of ceramic, the food prepared in such a stewpan will be unusually tasty, as well as in clay pots. Such a material creates an alkaline environment and neutralizes acidity, giving a peculiar taste to acidic dishes. But the product itself requires careful handling, it can break or crack on an open fire.

It is more convenient to use metal models coated with a ceramic layer. It will protect food from contact with metal and will allow to preserve the natural taste of the product during extinction. Some people think that foods cooked in ceramic or clay dishes will never cause heartburn.

For the production of glass roasters use a special heat-resistant glass (pyrex), withstanding temperatures up to 400 degrees. Choose a stewpan with thick walls.

In heat-resistant glass stewing pans, you can not only stew meat and poultry, but also boil porridge, make omelettes, and bake cakes. A glass roaster is made with small glass handles or without any handles at all. They are used in ovens, on all kinds of stoves and in the microwave.

Since the glass contains ceramics, the material is not transparent, it looks like porcelain, but is more durable and heat-resistant.

High popularity are South Korean, Thai, Italian braziers, as well as some models from domestic manufacturers. Having studied consumer reviews, we recommend that you pay attention to the following options.

• "Gourmet". A classic look of frypots with a lid from a Russian manufacturer. Material - stainless steel, size - 20 cm. It can be used on gas, electric, induction and glass-ceramic surfaces, as well as in ovens. The thickened bottom evenly fries food, and after turning off the stove, it retains heat for a long time. Even not fully cooked dish, taken from the fire, will reach full readiness in a natural way. The product is dishwasher safe. The brazier is made of thick thick steel, weighs 1,250 g.

• Atlanta. The capacious electric fryer with cast handles has a lid made of heat-resistant glass (manufactured in China). The cooking process is clearly visible through a transparent coating. The metal product is protected from overheating, endowed with a temperature controller, there is an indicator and a removable unit. Power - 1,700 W, capacity - 7 liters, wall thickness - 3 mm, height - 21 cm, weight - 4,760 g.

• "Biol." A cast-iron roasting pan with two handles has a thickened bottom that speeds up the cooking process. The product is available in two sizes - with a diameter of 26 and 28 cm, has a bottom thickness of 4 mm, and a wall thickness of 3.5 mm. The roaster is suitable for different types of stoves - gas, induction, ceramic, halogen, electric. The walls have a convenient angle, the model is designed for frying, stewing and baking any dishes.

• "Dream". A small roasting pan made of cast aluminum with a capacity of 3 liters from a domestic manufacturer. It is endowed with a multi-layer bottom of considerable thickness - 6 mm, wall thickness is 4 mm, weight - 2 130 g. The product is non-stick coating, equipped with a glass lid with a hole for the exit of steam. Combined with electric, gas and glass-ceramic stove. Can be washed in the dishwasher.

• "The Chamber". The brazier was made by the Russian company Gornitsa LLC by the method of shaped casting of aluminum (chill casting). Has a high-strength non-stick layer, not hazardous to health. The bottom has a thickness of 5-6 mm, the walls - 4 mm, the product weighs 2 650 g.The model is characterized by enhanced heat capacity, providing an optimal temperature regime at which food is stewed quickly and does not burn. The roasting pan is intended for gas, glass-ceramic and electric stoves.

• Frybest. A small aluminum roasting pan made in South Korea with a volume of 2 liters. Presented in 3 colors - pink, brown, beige. The product looks elegant, has a good design. Aluminum is protected by a beautiful ceramic coating, the bottom has a good seal (6.5 mm). The lid effectively retains heat. There is a steam discharge system inside the fryer. Food is cooked quickly, without losing its beneficial properties.

Modern industry offers a large selection of frypots. The relatively high cost of the dishes may deter you from buying, but the price is offset by the quick preparation of juicy, tasty dishes and the long life of the product.

You can find out how to properly care for cast-iron utensils from the next video.