How to choose a saucepan?

Cooking is impossible without good products and knowledge of recipes - everyone knows that. But it is no less important than all these points to have a high-quality saucepan. Choosing it turns out to be much more difficult than it seems at first, and has many subtleties.

Arriving at any store, even the most modest one, it is easy to find dozens of types of tableware. The sizes and colors, wall thicknesses and types of handles vary. You can also remember about many other nuances. But the most important aspect, which too few people think about at all, is these are materials that are safe for health. To protect against food saturation with toxic substances, enamel is often used.

This solves the problem only partially, because the enamel coating is very easily damaged. And through it, toxic substances will get inside. The threat is especially great when cooking sour foods. Their contamination with heavy metals leads not only to acute poisoning (this situation, at least, is easily recognized). Often there are also chronic intoxication, leading to:

• drop in immunity;
• frequent and persistent headaches;
• imbalance of substances in the body;
• unexplained weakness;
• chronic fatigue.

Moreover, even very small pieces of the enamel itself pose a serious threat. Therefore, products with an enamel coating should be evaluated as strictly as possible, if it is already decided to buy them.

If the enamel is of high quality, then the dishes cannot be light by definition. Outside, the coating has any color, but the bottom should be as dark as possible - this will speed up heating.

The danger is represented by enamel layers of yellow, red or brown color. These tones indicate the presence of compounds of cadmium, copper and other hazardous substances. The use of aluminum containers without special protection also poses a serious risk. In theory, a surface oxide film should prevent toxic metal from entering food. However, one should not place too high hopes on it.

Pots that use stainless steel have earned great popularity due to their convenience and practicality. But it also has a significant drawback - the release of additional alloying elements during heating. Even if they do not have a serious negative effect, however, the food will still get an unpleasant aftertaste.

The ideal steel in sanitary and practical terms contains a maximum of 10% nickel and 18% chromium. And the chemical composition is not everything. A multi-layer heat distributor is necessarily built into the bottom of a solid product. This element is made from different metals, thereby speeding up heating and cooking. Selected designs from leading brands look beautiful and are completely safe. The only difficulty is in very high prices for goods from large manufacturers.

The overwhelming majority of experts believe that the best choice in terms of the sum of the characteristics will be pots with a ceramic layer. It does not contain any hazardous ingredients. Therefore, such dishes are suitable not only for cooking, but also for storing food.

Concerning fire-resistant glass products, they are very chemically inert and allow visual control of the cooking process. It is easy to clean glass surfaces, and scale does not linger on them.

However, there are several serious disadvantages:

• high cost;
• fragility;
• severity;
• low thermal conductivity (it will take longer to cook food);
• the inability to put the pan on a wet surface (because of this, it often bursts).

But choosing a pan for the kitchen based on material alone would be rash. In this case, there is still a too wide range of options, between which you will have to choose additionally. The size of the dishes is of great importance. It is “sizes”, not one “size”. This is about:

• bottom diameter;
• the diameter of the part on which the cover rests;
• height;
• volume.

The bottom of the pan should be completely aligned with the burners on the stove. The maximum permissible deviation is 1 cm. It is believed that the wider the dishes, the more convenient it will be to stir the contents in them. But in household use, there must be a high saucepan with a narrow neck. It is useful for cooking spaghetti and other dishes that require the liquid to evaporate slowly.

Ordinary pots are useful for soup, porridge and other standard dishes.

It is useful not only to think and talk about them, but even to write them down on paper. It is on paper, and not on a tablet or in a computer - this way you have more chances to remember everything. Very small containers (1-3 liters) are needed for modest portions.

Such utensils are used for boiling milk, cooking cereals, soups and making mashed potatoes. You also need to choose pans for the oven: they can be relatively wide, but a high height is unacceptable. This requirement will be especially strict when dividing the oven into tiers. A capacity of 3-5 liters is quite enough for making soup for the whole family, for cooking meat and vegetables, a small amount of pasta, dumplings or dumplings.

It is necessary to buy a pan with a volume of more than 5 liters for:

• cooking compote and jelly;
• salting cabbage;
• cooking everyday food for a large large family;
• cooking jam.

But all these types refer only to the "mass" (let's call it that) segment. And there are also pots with a narrow specialization:

• buckets - can replace the kettle, are suitable for boiling eggs and 1-2 servings of porridge;
• milkmen - similar to the bucket, but slightly higher;
• saucepan - transitional link between pots and high pans, good for stews and thick soup;
• bowlers and cauldrons - for lovers of oriental cuisine;
• with double bottom;
• steamers and their subspecies - mantle cookers;
• pans for vegetables and pasta.

All types of cookware must be designed to interact with the hearth. It cannot be reduced to just matching the size of the burners. Almost all types of pots are used for a gas stove. But the best choice is considered to be products made of cast iron, enameled steel, tempered glass. If there is an induction cooker at home, then it is best to choose options from stainless steel or cast iron.

Pure aluminum cookware cannot be used on an induction hob. This applies to both glass and ceramics. Ferromagnetic supports can be partly the way out. However, they increase the cost of the entire product, and there is no need to talk about compactness. Therefore, for most people, it is best to limit themselves to pots to which the magnet sticks.

Somewhat different requirements apply to cookware used on a simple electric stove. Sharp or raised edges and the like can severely damage the delicate surface. Best fit here cast pan... Stamped products pose many more problems.

The approach that was used in the past - “buy what it was”, no longer works today. At least because of the constant updating of the assortment by the manufacturers. We can confidently say that KitchenAid KC2T60LCST is one of the best casseroles of the late 2010s. Its attractive feature is its atypical design. Stainless steel covers the aluminum base found throughout the entire case.

This solution made it possible to radically increase the thermal conductivity. The product capacity reaches approximately 5.6 liters. Instant heating is provided from the bottom and along the edges, which significantly speeds up cooking. In the quality comments, it is noted that this version is equipped with large welded handles. The outer shell is reliable even at high temperatures.

Speaking about high-quality brands of premium pots, one cannot ignore and Tefal Inspiration... Its volume is 5.1 liters. Therefore, the product is useful both for families with several children and for those who like to invite guests. The main construction material is selected medical stainless steel with a total thickness of 3 mm. The pan is also equipped with a capsulated bottom, which is not prone to deformation and excludes food burning.

Tefal Inspiration is equipped in production with handles that do not heat up. The product can be used in an oven at temperatures up to 175 degrees. The pan is also compatible with all types of hobs. Officially, a guarantee is given for 10 years, which is not so often even in the practice of expensive brands. Important: users note that the handles are still not very comfortable. Another partial disadvantage is its rather large weight (about 2.3 kg).

The next position in our ranking is Tescoma Ultima. Despite its small capacity (about 4 liters), it deservedly falls into the top of the optimal designs. The product is designed with an adjustable steam outlet.

This function is realized with a specially designed glass cover. You can at your choice:

• close the holes by 100% (accelerating the boiling);
• leave a small release for slowly boiling and cooking food;
• open the issue to the maximum.

This casserole is better than many of the standard sets already in that excellent 18/10 stainless steel was used for its manufacture. The handle on the lid is made of nylon and therefore does not heat up quite well. The capsule bottom device prevents thick food from burning. After washing, streaks will not appear on the inner matte surface. But, all scratches are clearly visible on the polished surface.

Riess Streublumen 0532 049 - high quality enamel pan. It is made in an advanced Austrian enterprise. Outside, the product is covered with an attractive medium-sized pattern. The capacity is 3.5 liters. A very resistant coating is used, which is much less destroyed than enamel in budget products.

Among ceramic pots, models from South Korean firm Frybest. She actively uses non-standard shapes and rich colors. It is not for nothing that these particular products are loved by interior designers all over the planet. Beautiful pots allow you not only to cook, but also to gracefully serve dishes on the table. The only problem is the high fragility of the ceramic.

If we talk about aluminum pots, then the products of the Russian brand can be considered a quite good choice. Kukmara. The company uses only proven and safe raw materials. The applied technologies are fully consistent with the world level. A special coating imported from Germany reduces the risk of scratches to the limit.

All of the above, including the features of individual brands, does not exhaust the nuances that allow you to choose the right pots for your home. People who are trying to bring their kitchen closer to a professional standard often choose copper products. The heat inside them is distributed as evenly as possible. They also note a very pleasant taste, while maintaining the beneficial qualities.

Over the centuries, it has become clear that round and cylindrical pots are the best option for most home cooks. It is easier to mix cooking dishes in them, and washing is easier. But there are other solutions as well. The square configuration is ideal for storing in the refrigerator, in drawers, in a kitchen cabinet or on a shelf. Oval products become a very good aid in the preparation of whole bird carcasses.

For information on how to choose a saucepan, see the next video.