Which Pan Is Right For You?

How to choose a saucepan

Even French chefs have established an interesting fact that delicious food directly depends on a good saucepan. And here you can’t argue anything, since such kitchen utensils are present even in an inveterate bachelor who cooks nothing but dumplings and pasta. With the current abundance of pots and other cooking utensils, anyone, even the most experienced housewife, can get confused and fall into a pleasant shock.

But in order to understand which kind of pan is better to choose, you just need to decide what will be cooked in it.

Article content

Aluminum pans

How to choose a saucepan

Cookware made from this metal is very light, durable, practical and popular, at least it was before the advent of modern alloys. Aluminum conducts heat quickly, resulting in a much faster cooking time.

It is better to buy thick-walled aluminum pans so that staple foods do not burn or spoil the food.

Cookware of this type is best suited for boiling milk, boiling potatoes, cereals and non-acidic vegetables.

From the negative sides of , the following can be distinguished :

  • metal easily peels off the walls of the vessel, and you have to eat it with food;
  • if food burns, it is very difficult to tear it off, even with a metal brush;
  • aluminum is not very loyal to alkaline acids, and therefore cabbage soup, meat in sour sauce and jelly is better not to cook in aluminum dishes, because chemical elements will appear in the food that are completely unintended by the recipe;
  • it is inappropriate to cook food for small children in such a saucepan, and also to leave dairy products, raw eggs or pickle for a long time.

Enamel Pans

Before choosing a pan with an enamel coating, you need to understand that you will be able to cook a very limited set of dishes in it, namely: borsch, cabbage soup, compote and jelly. Such a meager set is explained by the fact that food will burn in such a vessel much more often than in an aluminum one, and it is very difficult to clean it, especially if you want not to damage the coating.

Before choosing the first enamel pan in your life , you need to completely unlearn the habit of tapping a ladle or a spoon on the edge of the dish, because this will inevitably lead to chipping of the enamel.And if this has already happened, then cooking and even boiling water is no longer worth it, since the products are saturated with harmful compounds.

When buying a new enamel saucepan, many are faced with the fact that it does not absorb heat well from the burning burner. To avoid this, you must initially purchase a vessel with a dark outer enamel or a blackened bottom on purpose.

Cast iron kitchen utensils

How to choose a saucepan

When puzzled by the question of how to choose the right pan made of this metal, you should initially familiarize yourself with its physical properties. It has a relatively low heat conductivity, so it retains it for a long time and distributes it evenly over its entire surface.

That is why a cast-iron pan is ideal for pilaf, stewing meat or vegetables, and the question of how to choose such dishes is of interest to any housewife. It is also pleasing that the cast iron utensils retain their original appearance for a long time, do not undergo deformation and tarnishing, and are truly universal, since they are suitable not only for pilaf, but also for first courses, and for jelly.

Of the negative points that need to be taken into account in the process of purchasing cast iron cookware, it is worth noting its ability to rust under the influence of water, its heaviness, porosity, the ability to crack when dropped and change the color of food, especially buckwheat and vegetables.

Refractory ceramics

A set of containers made of such material is the dream of any housewife, since they are not only aesthetic, but also change the taste of cooked food for the best. The cost of such an acquisition depends on the - manufacturer, but in general the price is acceptable, especially considering the elegant look and beauty of the utensils made of refractory porcelain or glass ceramics.

One cannot but be attracted by the fact that good dishes of this type are not scary to put in the oven or microwave, from where they can easily migrate directly to the festive table.

Of the negative aspects that can force you not to be puzzled by the problem of how to choose a set of ceramic or porcelain pots, the following can be distinguished:

  • fragility;
  • relatively expensive;
  • relatively poor heat conduction, etc.

Stainless steel pans

Before choosing and buying a stainless steel pan, you should know that its attractive shine has not only decorative, but also a practical function, namely, to keep food warm longer. High-quality stainless steel utensils, especially with a flaky bottom, are much more expensive than Teflon, for example.

This is due to the presence of a layer of copper, bronze or aluminum in the bottom thickness, that is, metals that conduct well and evenly distribute heat. I would like to note that such capaciousCooking tools are very easy to clean and use, often equipped with cool handles and original inserts.

Of the minuses, it can be noted that it is unacceptable to use alkaline detergents and abrasive materials for cleaning. Also, do not allow the pan to overheat, or keep strong salt brine in it for a long time.

When deciding which company to choose new pots, you may be faced with the fact that the choice is not limited to the options listed above. Today it is possible to choose between dishes made of copper, iron, clay and special alloys. All of them have their own personal user parameters that need to be clarified in advance.

Which Pan Is Right For You?

Previous Post Turquoise hair - fashionable and beautiful
Next Post Types of face powder and recipes for making it at home