The best and comfortable saucepan – what?

Types of saucepan: ceramics, cast iron, glass, aluminum, enamel, stainless steel, Teflon. Pros and disadvantages of each type. Useful reviews and tips from forums. How to choose a saucepan under your plate type. Useful video.

The French say: «Good saucepan – the key to a good dinner» – And they are right. That usual dishes we use for cooking soups or spaghetti has not yet stopped in their evolution. Recently, we are watching a lot of useful devices to the saucepans, new products «Caspical» Fashion, Improvement of forms and coatings. To

Choose the best pots for your kitchen, you need to get acquainted with all the offers of the modern dishwasher, and stay on those that meet your preferences and requirements.

Aluminum Pans: Advantages and Disadvantages. 

Aluminum saucepan Known to us as the main owner in the kitchen. A few years ago, aluminum pans were preferably in the market of this dish; For all owners, they were available at the price and unpretentious in operation. If you want to purchase aluminum dishes, stop your choice on thick-walled models that longer keep warm, and do not deform with time.

Advantages of aluminum pans:

• It boils faster in it, therefore – it accelerates the process of cooking and slightly saves electricity or gas.
• But those properties that allow you to quickly carry out heat, namely – the softness of this metal is

The main minus:

• It quickly deforms, loses shape and attractive appearance.
• In addition, the aluminum saucepan with time darkens and loses his shine, but it is not so easy to bring it again to the pristine purity – this dishes do not tolerate aggressive cleaning pastes and abrasive powders.
• In such a glassware, you can not store food, prepare dietary dishes, as well as children’s cuisine.

Aluminum pan is well suited for boiling milk and cooking of non-acidic vegetables, but it is not recommended to use for the preparation of acidic dishes, compotes. The fact is that aluminum enters the reaction with acid, and forms compounds that are harmful to health.

Enameled Pans: Benefits and Disadvantages

Enameled saucepan reliably shelters the metal of vitreous enamel, not allowing it to contact with food. This species of dishes definitely wins the aluminum due to its appearance – in the kitchen such a saucepan is always winning. Enamel on the saucepan is well clean and cleaned, the dishes will keep the original appearance for a long time. At the heart of the enamel pan is a metal or cast iron bowl, which is not deformed under the influence of fire or spiral electric stove.

TO pluses enamelled saucepan It is necessary to attribute the fact that it can be prepared in it all sorts of stew, borshs, soup, saltwrites, a brideller, acidic compotes – enamel inert to an acidic environment, and does not enter the reaction with it.

If speak about Minuses enamelled saucepan:

• Low thermal conductivity of shiny enamel. Water in this dishes boils slower than in aluminum.
• Enamel is not corrosion under the influence of acidic media, but it is very sensitive to shocks – especially if the metal base is quite thin.
• Enamel does not like sharp temperature drops, and may gradually crack on the pan from the fact that you pour cold water into a hot pan, and vice versa.
• In it, boiling can be burning milk, as well as viscous porridges and other thick dishes.
• You can not use enamel dishes, which has chips on the inner surface, because there is a danger of transition of toxic compounds of metals in the prepared food.

Cast-iron pans: advantages and disadvantages

Although Cast iron pan In our kitchens, almost completely wounded his modern, easier fellow, many households with nostalgia remember their indispensable assistant. In the shop, the cast-iron pan is no longer found, but in families are alive specimens from the past, which, by virtue of their special strength, are truly immortal. Cast iron pan, or cheat, well suited to extinguish the bird, stew.

Advantages of piggy pan:

• In such a dishes, it is good to prepare thick dishes, requiring long extinguishing, languishing – pilaf, stew, stewed meat.
• Speaking of cast-iron saucepans, it is impossible not to mention the dishes of the cast iron, covered with an enamel from the inside – in such a saucepan food can be stored after cooking.

Cons Pots from cast iron:

• Store the already cooked dish in a cast-iron saucepan can not – food can darken.
• Cast iron is very resistant to scratches and mechanical damage, but it is afraid of drops from height.
• Cast-iron pots do not require special care for them – but they must be wiped after washing dry, as cast iron can rust.
• The cast-iron pan is very heavy, this fact most owners refer to minuses of dishes. In addition, such dishes can not be used on modern glass-ceramic cooking surfaces.

Fireproof Ceramics Pans: Benefits and Disadvantages

Fireproof Ceramics Pan It looks very beautiful, it is easily clean and cleaned, looks good in the kitchen, being her decoration. The taste of food cooked in such a dishes is incomparable with the taste of food from other pots. In this dish, the dish is languishing, as in a Russian oven, it is good to prepare stew in it, porridge, Russian rally soups.

Pluses of ceramic pan:

• Refractory ceramics badly spends warm – after cooking it is very slow cool, and the dish in it is preparing for a long time after turning off the plate or oven.
• A new generation of such saucepan is made of glass ceramics and refractory porcelain.
• This dishes are not suitable for use in ovens and microwave ovens.
• In addition, the new generation of glass ceramic saucepan is resistant to shocks and temperature drops.
• The saucepan of refractory porcelain, glass ceramics is environmentally friendly – it does not enter into interaction with food.

Main Minus refractory ceramics – her fragility, it can split from the blow or even from temperature drops. This dishes has a fairly high price, compared with dishes from other materials.

Firepress glass pans: advantages and disadvantages

Refractory glass It is the last «PISI» Pastel Fashion, and the latest invention of the dishwasher. She immediately won the recognition of housewives, including those who destroy the usefulness and environmental safety of dishes and food, in it prepared.

TO Undoubted pluses This type of saucepan can be attributed:

• Absolute neutrality in relation to any products, lightweight cleaning and washing dishes, No scale on the walls.
• To clean the glass pan capable of withstanding high and low temperatures, you can use any cleaning tools – besides coarse mechanical, which can scratch the walls.
• With skillful circulation, a glass pan serves a long time.
• Refractory glassware from glass can be used to prepare dishes not only in the oven, but also in the microwave, as well as on an open gas burner (using a special device – «divide»), on a ceramic surface and electric stove.

Cons of refractory glass saucepan:

• The possibility of cracking from temperature difference, from uneven warming on the stove.
• Such a dishes prepares good food with a sufficient amount of fluid, but may simply burst if the whole liquid is popping.
• In addition, if you try to prepare any dish from eggs in such a saucepan (scrambled eggs, omelet), then it will simply stick to the walls of the dishes, even with butter.

The glass pan requires a careful, special appeal to it – hot, it is impossible to put it on a cold or wet surface – it will just crap. But the hygiene and environmental friendliness of this utensils with interest compensates all its few minuses, and besides, it always looks great in the kitchen and retains the original view.

Pans with teflon coating: advantages and disadvantages

TO Pans with teflon coating It is necessary to look closely, because they can have completely different properties, and be different in quality. Since Teflon’s patented by TEFAL allows you to prepare all the dishes in the dishes – and even without butter, this dishes immediately

won the market, and today is the most demanded from a large number of proposals. In a teflon coating saucepan, you can brew a stew, soups, borshs, acidic compotes, porridge, boiling milk – food will be environmentally friendly, as Teflon does not react with substances from products, and protects food from contact with a metal or steel base of dishes.

Pluses Pans with Teflon Coating:

• The ability to cook and fry with a very small amount of oil, or without butter.
• The ability to boil in a saucepan of all dishes from any products. This pan does not absorb odors, and can be used for completely different dishes.

Cons with Teflon Coating:

• Her service life is quite small. As soon as scratches appeared on the walls of the pan, the dishes need to be replaced with a new.
• Accordingly, in the cooking process you need to use wooden, teflon or silicone kitchen appliances, so as not to scratch «Raniard» Surface of this pan.
• Teflon pan, which is made of thin aluminum, under the influence of temperature drops can be deformed – just like the usual aluminum dishes.
• The longer will serve a pan with teflon coating, which is made of very thick steel, or bimetallic, with a cellular or ribbed bottom surface.

Stainless Steel Pans: Benefits and Disadvantages

Stainless steel pot – «mirror» hostess. This eternal worker in recent years has acquired extraordinary elegance and modernity, such dishes covered with beautiful glass covers, it was given original handles and «pylled» Thick bottom. It is durable dishes, it can be prepared in it all kinds of dishes.

Advantages:

• High ecology.
• Such dishes is quite easy to wash, it remains the original appearance for a long time, it is not deformed under the influence of different temperatures.
• The shiny walls of the steel pan are less than the warmth, and therefore the food in it has long been hot.

Cons Steel Pans:

• She still does not like strong salt solutions, and covered with dark spots, if you hold something very salty in it.
• Brilliant walls of such a pan do not need to rub with abrasive detergents – they scatter, and over time they will gline.
• If you allow overheating of such dishes on fire without liquid, then the walls will appear on the walls or not removed yellow spots.
• The minuses of stainless steel pans must be attributed to both its high price, in relation to other types of this dishes.

Advice: When choosing stainless steel dishes, pay attention to the thick fit of the covers to the pan. It is also necessary to take into account that a thick multi-layer bottom of copper, aluminum and bronze is well conducted, it allows you to quickly prepare. In a multi-layer day, the dish is not burning, they even steal with a small amount of oil, not sticking to the walls.

Choosing a pan for electro or gas stove?

When choosing such an important kitchen accessory, like a saucepan, you must be guided by many factors. One of the most important factors – the type of your stove in the kitchen.

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  If you are using An ordinary gas stove with open burners, You can best purchase dishes having small centric grooves on the outer surface of the bottom, which increase the area of ​​the heated surface and accelerate the cooking process. Such grooves are most often applied to the bottom of the Teflon coated pot. If you bought a glass dishes, it is impossible to put it on the open gas burner – you need a special «divider».

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  If you have at home  Glass-ceramic cooking surface, then you need to acquire dishes with a completely flat bottom, for the most close touch of dishes and stoves. Such a surface also has glass dishes, and from steel saucepan. On round burners it is not recommended to install oval or square glass saucepan – it can burst from uneven warm-up.

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  On the Electric stove with closed burners You can use all the pans, but undesirable – aluminum. Cooking food in a glass saucepan on an electric stove can, but it is necessary to follow the safety rules, not allowing a strong temperature difference on the walls of the dishes.

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  For induction kitchen stoves It is necessary to purchase a pan only with a thick steel bottom – stainless steel dishes, steel utensils with enameled or ceramic coating.

What pots are the best – reviews of the hosts from the forums:

Inna:

I love glass saucepan. In particular, I have Tissona’s dishes, with which there are no problems – food does not burn, wash the dishes well. It’s nice to realize that we follow the family to the rules of healthy nutrition, because this dishes do not enter into cooperation with food, and is considered environmentally prosperous.

Olga:

We used to have only aluminum pots. In principle, we were satisfied with them until those with which you can compare. I must say, a set of aluminum pot lost a set of stainless steel dishes. First, aluminum saucepan over time appears a non-primable appearance. Secondly, they, nevertheless, can not be scanned to shine, as it is harmful to health. In general, houses left a pair of aluminum saucepan – to heal water and for cooking vegetables on salads. For the preparation of other dishes, we use steel pots – and very satisfied.

Marina:

Enameled saucepans – heavy and bulky, uncomfortable in use and poorly clean. I have a set of such dishes, but after a few uses it was watered on the kitchen furniture – for beauty. To the surface of enameled saucepan burns everything that is brewed, even soup. I, in particular, I use only stainless steel saucers, with a thick bottom. I don’t like a pan with teflon coating – forever I’m afraid to scratch her. Milk baby boiling in aluminum saucepan.

Hope:

My husband decided to save, and bought a kitchen kit for a stainless steel kitchen from 7 items on the market. By the way, the experience of communication with stainless steel saucers I have, because by that time there was one such. Bought on the market Steel products of Chinese production do not go to any comparison with the most my first saucepan of stainless steel – everything burns everything to cheap steel, because the dodgers have thin. In addition, on some subjects there were some stains, similar to weak rust – and this despite the fact that the dishes are declared as a stainless steel! In general, the Council for the choice of dishes in the kitchen, in particular – a saucepan, one: Do not save on health and nerves, and do not buy products of questionable quality in the market.

Svetlana:

Recently I read an article about Teflon’s dishes – and was horrified. And I have all the dishes – and frying pan, and pans – Teflon! But something I can not believe that everything described in the article is true. Or we are talking about low-quality goods, made unknown where – and this «of good» in the market and in stores enough. In general, I use my teflon dishes, still afraid to reveal. And I am waiting that someone will finally tell me that Teflon is not harmful to health, as previously assumed.

The most durable and high-quality pans -video

Stainless steel pan:

Casting pan:

Enameled saucepan:

Cast iron pan:

How to clean a saucepan:

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