All pots are good as long as they are stored on the shelves. However, it is worthwhile to use new clothes, as it turns out that the dishes are burned inside, the traces of grease and soot are not washed off the first time and your favorite trowel leaves scratches on the walls. All these problems can be avoided if, when buying, not only the design of the pan, but also their main features should be considered. What - read on.
The best manufacturers of pots - which company to choose
- It is better to look at high-quality utensils from established companies that are not trying to increase the cost of their pots:
There are other good brands that make good cooking utensils – you can find more information about their range in a separate article. But first, we define what kind of pans are needed in your kitchen, and there is a suitable option in the line of your favorite manufacturer.
Types of pots
Steel or cast iron pots under a layer of light enamel give each kitchen a cozy look. They are quite strong and durable due to the large wall thickness, but are afraid of impact. Enamel chips spoil not only the appearance of the dishes, but also the bare metal, which begins to rust quickly without protection. If the pothole turns out to be outside, the pan could easily be used for a while.
Heavy casting pans made of cast iron can be described as non-fatal. If you drop such a vessel on the tile floor, you prefer to divide the tiles rather than the utensils themselves. However, since cast iron, such as steel, can rust unprotected, manufacturers today offer pots with enamel or non-stick coating. The main advantage of cast dishes is a thick floor and walls with a high heat capacity. It is good to bake and cook in it, and the prepared food retains its warmth for a long time.
Very beautiful and environmentally friendly pots are suitable for cooking on the stove and in the oven. They easily withstand high temperatures, although sudden drops in their contraindicated – can burst. Ceramic utensils are valued for their long-term preservation of heat, but the most important thing is that every food in it is tastier.
The pan made of fireproof glass is absolutely hygienic, harmless to health and does not burn anything. With heat-resistant material, you can cook in the oven and on the stove and wash the dishes by any means (even with a metal scraper). Many housewives are frightened of their fragility, but with careful handling it can last a very long time without losing its attractive appearance.
These pans can be of two types – extruded from thin sheet aluminum or cast. The first ones have an affordable price and low weight, but are too deformable, so they are not very popular. Thick-walled cast pans are similar in cast iron to their operating characteristics, but do not rust and do not heat up much faster.
Nice but expensive food returned to our kitchen. The dishes they contain are always delicious and longer lasting due to the antibacterial properties of copper. Unfortunately, it not only kills pathogens in food, it also destroys the vitamins it contains. Such pans have another unpleasant feature: they need to be regularly polished to a high gloss. Once you have washed off the protective layer, you start an endless oxidation process that you have to combat.
Pot selection options
Thickness of the floor and the walls
- Here between two thin sheets hide thick slices of different materials:
The life of the pan depends on the thickness of the walls. The optimal indicator for tin utensils is 0.5-0.8 mm. In the cheap dishes, a smaller thickness is found, but this must be paid with curved sides and dents.
Well-known manufacturers offer pans with walls of 1 to 2 mm – they are more expensive, but serve almost forever. The thickness does not matter for cast, glass and ceramic utensils – here it is always sufficient.
However, the bottom of a pan should be thick so that the heat spreads evenly over the surface and does not burn the products. This is difficult to achieve with stamped products, which is why metal utensils today are equipped with a multilayered encapsulated floor. The optimal thickness of the pan bottom is 7-8 mm – so you achieve a good heating rate and at the same time a uniform heat distribution.
- The handles on the pans can be solid if it is a heavy cast iron, ceramic or glass bowl, or they can be attached to the sides in various ways: