Since the days of a sedentary lifestyle, a hearth has become an attribute of the house - a source of heat, a place for cooking. And so every hostess pays Special attention choice of stove and kitchen utensils.
Modern cookers are classified into gas, electric and combined devices. Combined stoves are the most versatile: they can work wherever there is electricity and gas. Hobs can also be made from various materials: stainless steel, glass ceramic, aluminum and enamel.
If you have already chosen cooker and are ready to start sacrificing culinary masterpieces, then your favorite dishes can become an obstacle. Since for each plate and hob dishes must be carefully selected, taking into account many factors. So, how to choose the right dishes for different types slabs?
Cookware for gas stoves
The gas stove is the most common. When cooking food on it, you can use almost any utensil: metal, enameled, aluminum, cast iron.
If your choice is such a stove, then your favorite cast-iron pan for a gas stove will not go into exile in the country, but will remain faithful to you. Best of all, if the dishes have a bottom groove, then the uniform heating of the food improves.
A pan for a gas stove can be made of tempered ceramic or glass, however, then you need a special divider.
Cookware for a gas stove should be comfortable, environmentally friendly and match the size of the burner. Well, if the bottom resembles a gramophone record: it is covered with a pattern of rings. This increases the heating area.
Cookware for electric stoves
Easy to find dishes electric stove. Cook in any utensil that will not damage the hot "pancake" of the hob. But, it is important to remember that the frying pan for the electric stove should not be made by stamping.
The best frying pan for this stove is cast kitchen utensils, and the optimal thickness of its walls should be 5-8 mm.
Housewives know that in such dishes the dish turns out tasty and fragrant, and most importantly, healthy. Also, a frying pan for an electric stove is selected according to the rule: the diameter of the bottom must match the diameter of the burner.
If the bottom is larger or smaller, then in the first case you risk getting slow cooking with a huge consumption of electricity, and in the second - loss of juiciness. In addition, the protruding edges of the cookware may overheat, which will damage the stove.
It is better if the bottom of the dishes is dark and matte - this ensures good heat absorption.
Cookware for glass-ceramic stoves
If an electric beauty has settled in the kitchen with a smooth hob, where the burners are only marked, it's time to say goodbye to the old utensils.
Heat-resistant dishes are also inopportune. It heats up too long, and cools down slowly. A frying pan for a glass-ceramic stove should have a thick bottom and a bottom groove. Such a bottom will not deform during heating and thermal conductivity will not decrease. Usually it looks like a "layer cake" of three to five layers of different metals. The first and last layer is stainless steel, between them is aluminum or aluminum alloy.
Sometimes manufacturers make the bottom concave: the surface expands when heated, and the concave bottom becomes even when heated. Concavity should not exceed 0.6% of its diameter. For example, a frying pan for a glass-ceramic hob with a bottom diameter of 22 cm should have a concavity of no more than 1.3 mm.
Cookware for glass-ceramic surfaces is a storehouse of technical ideas. The handles are made of thermally insulating materials: grasping without potholders will not burn you. The transparent heat-resistant material of the lid allows you to observe the process, since the built-in thermometer shows the heating temperature, the rim configuration prevents condensate from entering inside.
Cookware for induction cooker
The induction cooker is powered by a magnetic field that heats up metal utensils. A magnet will help you choose. If it sticks to the bottom, you have a suitable induction cooker pan in front of you.
Cookware made of aluminum (unless a non-stick or ceramic coating is applied to the bottom), glass, ceramics, porcelain, copper is not suitable at all. Need cookware made of stainless steel, cast iron, or aluminum with a ferromagnetic bottom.
The pan for induction cooker in diameter cannot be less than 12 cm, otherwise the contact surface will be insufficient; bottom thickness - from 4 to 8 mm. The same requirements must be met by a frying pan for an induction cooker.
This cookware can also be used on other stovetops.
What can be said about the choice of kitchen utensils in general?
Observe the principle of matching the diameter of the bottom and burner. Give preference to dishes with a thick heat-distributing bottom. Cast iron cookware heavy, absorbs odors, but it is very environmentally friendly and retains heat well. aluminum cookware, which is molded with a non-stick or ceramic coating, also works well on all types of hob. Stainless steel dishes sometimes provoke allergies, food in it can burn, but it does not oxidize, is easy to clean and easy to handle.
Glass-ceramic hobs are increasingly appearing in our kitchens. And not in vain. After all, they have an aesthetic appearance, are easy to use, quickly heat up, being excellent helpers in cooking. But a logical question arises: - Which pan and frying pan for a glass-ceramic stove is ideal? Let's find out.
Which pans and pots are suitable for glass-ceramic cookers? All metal cookware (cast iron, stainless steel, aluminium, enamelled) is suitable for glass ceramic hobs. Although there are some features that you should pay attention to.
bottom surface
All products must have a flat, even bottom, without roughness and embossed patterns (the flowing bottom is ideal for gas burners). The ideal fit of the bottom to the burner ensures rapid heating of the dishes themselves. This allows the heating elements not to run idle, thereby wearing them out faster. One experiment was even carried out: the burners were turned on without dishes. Idle operation of the heating elements on the stove led to regular overheating, and then to rapid burnout. This implies:
- tight-fitting dishes to the burner save energy;
- a flat bottom allows you to cook the dish faster;
- the correct bottom diameter increases the life of the hob heating elements.
bottom thickness
For a better fit, the thickness of the heating surface of the cookware is important. After all, a thin bottom (less than 3 mm) deforms faster and loses 100% contact with the hob, as it does not become perfectly even. This is especially true for extruded aluminum products. If it “staggers” on the stove, it is better to replace it with a new model, otherwise the uniformity of cooking is disturbed.
Bottom color
An important role is played by the color of the bottom. Light colors with a mirror effect more reflections, so it is better to buy dark-colored dishes with a matte surface (outside). Although in stores most models are offered with a silver bottom, you still need to take note of this information.
bottom diameter
As mentioned above, glass-ceramic stoves last less if their heating elements are idle. Hence the conclusion: the diameter of the pot or pan should ideally match the size of the burner. Difficulties may arise here with, where the lower part, although flat, can be smaller in size even with the smallest burner in diameter. A negative effect can also be obtained when it exceeds the size of the burner. In this case, the maximum power heating element may not be enough to fully heat all the dishes.
bottom shape
There is an opinion that for the best fit of the bottom to the surface of the glass-ceramic stove, its slightly concave shape is suitable. Allegedly, when heated, the material expands and ideally takes a flat shape.
There is even a test where a flat sheet of paper is half applied to the outer surface of the bottom. It is clearly seen how the sheet lies tightly at the edges, and in the middle of the bottom does not come into contact with the surface (the gap is 1 mm).
Although in practice, the version of the shape concave inward has not proven itself. Indeed, the material expands when heated, but it can take on a very different shape.
bottom material
Not suitable for glass-ceramic hobs uncoated aluminum and copper bottoms. The reason is that these metals are quite soft and can leave stains when interacting with heating elements. To prevent this, manufacturers specially paint or clad with steel (specify when buying) the outer surface.
When choosing a cookware, always look for the icon confirming its suitability for a glass-ceramic hob.
The information is taken from manufacturers producing surfaces for glass-ceramic cookers: Shcott is a trademark of "Ceran" and Corning is a trademark of "EuroCera".
Which cookware is suitable for glass-ceramic cookers? - Almost every housewife faces such a question by installing this equipment in her kitchen. When a shiny new glass-ceramic hob flaunts on your work surface, it seems that sorting through the huge range of cookware will not work at all.
No panic!
This article will help you choose the right type of cookware for a glass-ceramic hob that will not damage the stove, and explain why old cookware for an electric stove is not at all suitable for such a kitchen appliance.
What are glass ceramic hobs?
The appearance of the glass-ceramic surface suggests that they are completely “distant relatives” with our old stove. A flat, smooth, durable surface with an improved working principle - such a hob is a delight.
For the production of the hob of such kitchen equipment, a certain material is used - ceran. This choice is explained by its excellent characteristics: impact resistance, wear resistance, good thermal conductivity.
Important! Even if you drop a saucepan full of borscht on a delicate, at first glance, tseran panel, the surface will not break. But still, you should not experiment and introduce such behavior into a habit so that the stove lasts a really long time.
The burner heats up in a matter of seconds, thanks to the built-in heating element. Moreover, the burner will take the same amount of time to cool completely.
Important! A feature of such hobs is that only the hotplate is heated. The rest of the hob remains cool and safe while you cook.
Types of glass-ceramic plates
These stoves are available with various heating elements:
- In models with Hi-Light technology, a serpentine tape is additionally installed. It is for this reason that it is used special utensils for ceramic hob. Compared to other types of stoves, such a device contributes to the slow cooling of the pan, which allows you to keep food warm enough. long time.
- In induction glass ceramics, heating occurs due to the built-in induction coil. For such a panel, you will need special dishes with a magnetic bottom. As a rule, it is made of magnetic cast iron or stainless steel. Such a criterion for choosing kitchen utensils is explained by the principle of operation of the induction surface: the heating of the working areas occurs when the burner comes into contact with the magnetic bottom.
Important! The bottom of this type of cookware must be even, and the walls of the appliances can be made of any non-magnetic material such as aluminum or heat-resistant glass.
- In some models of glass-ceramic hobs, developers install a sensor that determines the correctness of the selected dishes.
Possibilities of modern stoves
Plates made of such material, in addition to their beauty, bring great convenience to the house:
- Depending on which pot or pan you are using in terms of volume, you can adjust the diameter of the burner in the stove. That is, use one heating circuit or two at once.
- It is possible with the help of small manipulations to give the burner the shape of an oval. Such a technique will be needed if a non-standard vessel is used round shape. This will make cooking easier, faster and more enjoyable.
- Glass ceramics, dishes for it have high strength and impact resistance, so you can use large-volume kitchen utensils on it.
Important! Special cookware for the glass ceramic hob is one of the important factors, contributing to the long-term proper operation of the plate.
Problems that can arise when choosing the wrong dishes:
- If the bottom of the cookware is not in contact with the cooking surface, it can lead to a significant increase in the amount of electricity consumed. These pots and pans take longer to heat up. Therefore, special dishes for glass-ceramic stoves are needed.
- An uneven, rough bottom of kitchen utensils leads to mechanical damage to the surface of the stove and affects the performance of the electrical appliance. So, before you start operating the unit, you need to be puzzled by what dishes are suitable for glass-ceramic stoves and buy it.
- Incorrectly selected volume of dishes affects the distribution of heat inside it and contributes to the deterioration of the quality of the hob.
Characteristics of the ideal cookware bottom for a glass ceramic hob:
- Smooth, flat bottom for maximum heat transfer.
Important! Cooking utensils with a round bottom are not suitable for use on such hobs due to their small surface area. Therefore, fans of wok pans will have to look for appliances with a flatter base.
- The thick bottom prevents deformation of the bottom when exposed to high temperatures.
- Dark cookware with a matte bottom has a high thermal conductivity, which greatly contributes to quick cooking food.
Important! Cookware with embossed patterns and a rough bottom is not recommended for use on these stoves. This leads to poor heat transfer, increases the cooking process, and also leads to overheating of the appliance.
What cookware can be used on a glass ceramic hob?
The material from which pots and pans are made is very important when choosing cookware for ceran surfaces.
Stainless steel
Kitchen utensils made from this material are perfect for use on a glass-ceramic surface.
Advantages:
- Easy to operate.
- It has high thermal conductivity.
- Has a sophisticated look.
- Does not require effort when cleaning from pollution.
Important! Do not forget that different metals have different magnetic fields, consider this fact when buying cookware. This is especially true for induction panels.
Teflon or ceramic coated aluminum
This material is one of the best options dishes for glass-ceramic panels.
Advantages:
- Cookware is equally suitable for different types of glass-ceramic stoves, including induction. One has only to take into account the presence of a magnetic bottom.
- The pots and pans are not heavy, so they are easy to work with.
Enamel and aluminum utensils
Kitchen appliances from this type of raw material are also a good option.
Advantages:
- There is a huge selection of similar dishes, which makes it possible to choose kitchen utensils for every taste.
Important! The disadvantage of this choice is the softness of aluminum as a metal. This leads to the rapid appearance of chips and irregularities. Therefore, devices made of hardened anodized aluminum with a steel bottom will be the best option.
heat resistant glass
Heat-resistant glassware is well suited for glass-ceramic stoves, but there are certain limitations. Kitchen utensils made of such material will organically fit into the design of any kitchen. But to a great disappointment, the low thermal conductivity of glass leads to a large expenditure of electricity and an increase in cooking time.
Such dishes are more suitable for use in ovens or microwave ovens. Heat-resistant glass is not suitable for induction cookers at all, since glass is a non-magnetic material.
Important! It is not recommended to use devices with a copper and aluminum bottom without special coating. Such dishes in daily use, when interacting with the stove, may leave marks on the hob, which may affect its performance.
Crockery for glass-ceramic stoves. How to choose right?
When the range of cookware in the store presents a huge selection of shapes, colors and materials, the purchase becomes really difficult, because it is necessary to choose not only beautiful kitchen utensils, but also suitable ones for the stove. What should you pay special attention to?
Important! In the product you like, always pay attention to its labeling. So you get a product that is best suited for the type of your hob, taking into account all the nuances of its design.
Bottom
The bottom should be even and smooth. With the full contact of the bottom of the cookware with the hob, the cooking time and the amount of electricity consumed are significantly reduced. Choose dishes with a thick bottom, such dishes can withstand a long time high temperatures and will not deform.
The bottom of the dishes has two varieties:
- Three-layer - consists of two layers of stainless steel and one layer of aluminum.
- Five-layer - is a combination of three layers of aluminum and two layers of stainless steel.
The thicker the bottom, the better the heat distribution inside the tank.
Important! The bottom of pots and pans should be treated with a special solution that reduces the possibility of scratches on electric glass-ceramic appliances.
If you purchased an induction glass-ceramic hob, then the bottom of the kitchen utensils you choose must be ferromagnetic. To select these pans and pots, take a magnet with you to the store. It will help determine what the bottom of the goods is.
The utensils themselves can be made from other metals, such as aluminum, non-magnetic steel, or heat-resistant glass.
Thermal conductivity
For better heat conduction, choose cookware with a dark matte bottom. Cookware with such a bottom has the highest coefficient of thermal conductivity, which means that heating occurs faster.
Important! Light colors reflect heat more, so you should refrain from them.
Do not forget another important factor: in order for the stove to last longer and retain its beautiful appearance, always use clean, dry wiped kitchen utensils. The presence of burnt residues and roughness can damage the burner, increase energy consumption and lead to costly repairs. By following all the recommendations for the selection and use of cookware for glass-ceramic stoves, your “assistant” will last for many years.
Glass-ceramic as a cooktop coating is gaining more and more popularity due to its cost-effectiveness, durability, cooking speed and safety. However, when purchasing such a hob, consumers inevitably face the question: which cookware is suitable for a glass-ceramic hob?
Properties of glass ceramics
The main attractive characteristics of glass-ceramic stoves are a perfectly smooth surface, high strength, heating speed and convenient functionality. The boundaries of the burners are shown schematically on the panel. At the same time, there are models in which the size of the heating area is adjusted depending on the size of the dishes used. You can cook on them in a small saucepan, and in a large frying pan, and even in oval dishes - fish bowls, ducklings.
Thanks to the built-in heating element, the surface is heated very quickly, as is cooling. In addition, only the area of the burner is heated. All this ensures safety and allows you to significantly save on energy.
Among other things, various models of such plates can be additionally equipped with all kinds of useful functionality:
- Dishes recognition. This option prevents the hotplate from being switched on if there is no pan on it or if an object whose diameter does not match the diameter of the hotplate is placed on it.
- Auto power off function allows you to set the timer for one or several burners at the same time.
- autofocus– recognizes the size of the dishes and automatically switches on the required surface area for heating.
- Automatic boil, defrost, pause heating– functions that also make the cooking process more convenient.
In the production of glass ceramics, a special heavy-duty material with high thermal conductivity is used. However, heavy-duty does not mean eternal. Reasonable thrift is always needed.
Heating elements for such panels can be different:
- halogen;
- rapid;
- tape.
They heat up first. work zone, which then transfers heat to the bottom of the dish.
In addition, there is special type glass-ceramic hobs - induction. In them, the bottom of the dishes heats up immediately upon contact with the surface of the burner due to the effect electromagnetic induction. A magnetic field arises between the surface of the burner and the ferromagnetic coating of the bottom of the pan or any other utensil. And if, in general, the main requirement for cookware for a glass-ceramic stove is that the bottom diameter matches the diameter of the burner, then for induction one more thing is added: the presence of a coating with magnetic properties.
Tableware Requirements
Most likely, housewives will have to spend money on the purchase of pots for electric glass-ceramic stoves. Why are regular dishes not suitable for them? There are many reasons for this. And they are connected, first of all, with the requirements for the bottom of pots and pans.
- For efficient and long-term operation of such hobs, the bottom must be perfectly flat in order to be in close contact with the heating surface. At the bottom of long-serving dishes, there are often chips or deposits that prevent this. In addition, with prolonged use of ordinary dishes, due to uneven heating, the bottom is often deformed: bulges and dents form on it. As a result, the thermal conductivity of the stove deteriorates, which leads not only to longer cooking, but also to faster wear of the heating elements.
- The same thing happens if the bottom has engravings, stamps or is ribbed.
- In addition, irregularities will sooner or later leave scratches on the hob. This also leads to a decrease in the efficiency and life of the stove. The same will happen if the diameter of the pot is significantly larger than the diameter of the burner (if the bottom is smaller than the burner, the stove will not turn on).
- Low-melting metal utensils also leave marks on glass ceramics that cannot be removed. The result will be the same. What materials are prone to melting? Of course, aluminum, copper, and also brass.
- Cookware with low thermal conductivity increases cooking time and energy consumption. This, for example, heat-resistant glass or glass-ceramic utensils.
- The bottom for the induction cooker must have magnetic properties, which not all metals and alloys possess, and glass and ceramics do not possess at all.
What utensils can fit?
It is already clear that not all dishes can be used for cooking on glass-ceramic hobs. But if you buy special sets of pots or pans, it can hurt the limited family budget. In this case, you need to conduct a thorough audit of the kitchen utensils already in the household. Perhaps there is a suitable option. What can he be?
- Enamelware, which was used for a short time, the bottom of which remained flat, without damage and soot.
- Stainless steel utensils. It heats up quickly and is easy to clean. The condition is the same: a flat bottom.
- Cookware with Teflon or glass-ceramic coating.
- Cast iron frying pans, ducklings and other utensils - provided that they are light and undamaged.
- In extreme cases, heat-resistant glass may also be suitable. Only in this case, it should be borne in mind that it reduces the efficiency of the stove and increases the cooking time. Here it must also be taken into account that glass is useless for induction models, since it does not create a magnetic field.
For induction hobs, stainless steel, aluminum alloys with a Teflon or ceramic coating may be suitable. It is only necessary that their bottom has ferromagnetic properties (that is, it can be magnetized). Checking at home is quite simple - just bring any magnet to it. Suitable even souvenir magnet from the refrigerator.
By the way, if you decide to buy cookware for induction, take the magnet with you to the store. It will not take up much space in your purse, but it can help a lot when choosing dishes.
How to choose cookware for glass-ceramic stoves when buying?
So, ideal option for glass-ceramic electric stoves, it remains the selection of dishes specially designed for them. What should I pay attention to when choosing it in the store? Important points here are a few:
- We pay attention to the bottom. As already mentioned, it should be perfectly even, without embossed marks or concavities. The bottom for induction should have a magnetic coating. Even if there is a corresponding marking on the wall of the vessel, it may not correspond to reality. Better to double check.
- We look at the thickness of the bottom. It should be large so that it does not deform during use - this, as already mentioned, will reduce heat transfer. Usually, a special bottom for glass ceramics is made multi-layered, with a layer of rapidly heating aluminum to improve thermal conductivity and a coating of practical stainless steel. By the way, there is another trick that allows you to cook in such dishes faster. You need to choose models with a matte finish on the bottom of a dark color. They have much higher heat absorption.
- Material. As already mentioned, glass (including heat-resistant) and glass-ceramics, copper, brass, and aluminum will be useless for this type of hobs. But this applies only to the bottom of the dish. What its walls are made of is not important.
- We select the desired diameter. If the stove has adjustable burner sizes, you can pick up a set of dishes of several different diameters. If not, you need a specific size.
- Marking. From trusted manufacturers, the product always has special pictograms explaining which types of plates it is suitable for.
- Price. High-quality utensils for special hobs cannot be too cheap. There is a high risk of buying the wrong product, and then looking for more expensive options again.
Glass-ceramic stoves are a convenient, modern, high-tech, economical and safe technique. And to make it more durable will help the selection of suitable dishes. Therefore, it is better to purchase it on purpose, giving preference to proven brands and not saving too much. As you know, a miser pays twice.
To learn how to choose a pan, it is not enough to focus only on attractive design and a big name of a well-known brand. From some of the nuances of the purchase, imperceptible at first glance, depends on the life and ease of use of such an important kitchen accessory.
What is the best pot to choose?
The quality of the dish and the ease of its preparation depend on the right kitchen utensils. The pan is one of the actively used items, so it must have increased wear resistance. It is important to consider the material from which the manufacturer made it, the presence of handles and a lid. Among the criteria to find out which pans are the best is the type of hob. The dishes that are suitable for one type of stove are incompatible with the second, but consultants in stores are silent about this. There are the following types of plates:
- gas;
- electric;
- induction.
What pans are better to buy for a gas stove?
Gas-fired stoves are considered the most common due to their ease of connection and low cost compared to other models. This explains the fact that the dishes for them are the easiest to find, because almost all of its refractory varieties are suitable. In this case, special knowledge is not needed to understand how to choose pans for a kitchen with a gas type of cooking. For her best solution there will be such types of this dishes as:
- The iron alloy for this cookware combines with carbon, silicon and phosphorus at a temperature of 1400 degrees, so the pan will withstand many hours of stewing berries and fruits or thick soups.
- or made of hardened ceramic. In order not to have to take risks when deciding how to choose a pan that can crack during heating on a gas fire, you need to purchase a divider for it.
- A pan made of metal is enameled by pouring, which protects food from contact with steel and oxidative reactions.
How to choose pans for an induction cooker?
The process of selecting cookware for a stove heated by a strong magnetic field can be considered a fun activity. You don’t have to guess which pots for an induction stove are better if you take a magnet with you to the store. You need to attach it to any copy you like to make sure that the dishes can be bought. If the magnet sticks to the bottom of the pan, it is allowed to use. In this way, you can make sure that aluminum, glass and ceramics are absolutely not suitable. The list of materials recommended for the pan includes:
- stainless steel;
- cast iron;
- aluminum with a ferromagnetic coating.
Which pans are suitable for electric stoves?
The surface of an electric hot plate can be easily damaged by heavy pan elements with sharpened or deformed edges during manufacture. Therefore, in response to the question of which pans are better to buy for an electric stove, experts recommend paying attention to cast rather than stamped dishes. It is better if it meets two more criteria:
- The optimal wall thickness should be 5-6 mm. As much as one would like to choose a low weight pot, it will heat up too quickly and its contents will burn or form a high foam.
- The diameter of the bottom must correspond to the circumference of the burner. If the bottom is larger or smaller than the heating element, the food will cook slowly and come out dry instead of juicy.
What is the best material for pots?
The question of the superiority of one dish material over others is philosophical. In order to understand how to choose a good pan from quality material, you need to soberly assess the frequency of future use, financial capabilities and the number of family members. Traditionally reliable materials for pots often used in cooking and stewing include:
- stainless steel;
- aluminum;
- ceramics;
- fireproof glass;
- teflon;
- cast iron.
Aluminum pans
It was considered the most common in the Soviet Union, because it was cheap and easily cleaned of pollution. This material quickly conducts heat, which saves gas and electricity, while it is practically not subject to corrosion. Cast aluminum pots, in contact with fruit and lactic acids, deliver toxins to food if you do not choose it taking into account such recommendations:
- Safe cover. Stone or iron alloys prevent aluminum from releasing poisons into cooked food.
- Short storage time in a container. The process of the reaction of metal with food occurs with prolonged contact, so after cooking is completed, the food must be transferred to another container.
- Soft cleaning. Aggressive chemicals break the tightness of the pan coating.
Ceramic pots
In favor of any kitchen utensils made of this material is its absolute environmental friendliness and safety for humans. Ceramics do not emit any impurities and odors, so you don’t have to decide which pots are better - coated or uncoated. It is resistant to frequent use, mechanical damage and abrasion. True, ceramics also have their drawbacks:
- Fragility. This is the main flaw: no matter how hard you try to choose a strong pan, it will still break if it falls on the floor. Strong blows for the same reason leave chips on the material.
- Slow warm up. It makes no sense to boil eggs or sausages in ceramic dishes, because this process will take too long due to the thick walls of the container.
Stone coated saucepan
The dishes can be entirely made of stone or covered with a layer of stone chips. The composition of the stone does not contain perforakinova acid, which is found in artificial materials and tends to accumulate in the liver and kidneys. Anyone who knows how to choose the right stone-coated pan will advise you to pay attention to such aspects:
- The need to use oil for extinguishing. High-quality stoneware gives the advantage of simmering and frying dishes without adding fat.
- Washing method. The denser the layer of stone chips, the less means are required to remove contaminants from the surface of the walls and the day. The highest quality specimens can be wiped with a clean cloth.
- Wear resistance. The packaging of the cookware must state that it can withstand at least 50,000 scratches.
Glass pans
The unusual appearance of transparent glass pans scares away many housewives who refuse them because of their apparent fragility and impracticality. The material used for them is durable refractory glass, which does not crack even when dropped. A heat-resistant glass pan does not impart extraneous tastes and odors to the food cooked in it. The main criteria for choosing reliable dishes should be:
- the presence of a cover;
- thick walls and bottom;
- resistance to sudden temperature changes.
Titanium Coated Saucepan
The main feature of titanium coating is its exceptional resistance to damage and everyday wear. Titanium is not applied by spraying, but is fused into the metal, so it cannot be erased when cleaning with a sponge and abrasive powders. You can find out which pans are better to buy by asking the seller about such features of a particular model as:
- The presence of an anti-corrosion coating that will help protect the dishes from darkening stains and cracks.
- Safe use of metal cutlery. Sometimes faced with the search for an answer to the question of how to choose a pan, the buyer finds out that the titanium layer is too thin and, with apparent strength, can be damaged by a metal spatula or ladle.
How to choose a stainless steel pot
The range of stainless steel pots can be called scarce in terms of color scheme and design against the backdrop of a variety of designs of other options. From point of view practical application, but not appearance, you won’t have to think for a long time which pans are the best: stainless steel is the only material that is not afraid of chips and burns. Tips for choosing stainless steel cookware are as follows:
- It is better to buy household utensils in specialized stores, otherwise you can run into a fake from another alloy, which does not guarantee such properties.
- Do not focus on a low price, because stainless steel simply cannot be cheap.
- To ensure uniform and fast heating, the lid must fit snugly against the rim of the pan - this must be checked immediately before purchasing the selected model.
Cast iron pans with enamel coating
Cast iron utensils are similar in properties to stone utensils, but only on condition that they do not have an enamel coating. To understand how to choose enamel pan with a layer of enamel, and not with a fake coating, you just need to look at the inside of the pan. It should have a glossy black, white or colored finish without roughness and sagging. There should not be a single chip on it - this is a direct indication of a ban on heating.
Classification of pots by size
In the household, even a person living alone needs a set of several pots. It is unrealistic to cook borscht, sausages and compote in the same dish. A classification that takes into account the size of the pots will help you decide which ones to purchase:
- 1-1.5 l. Sausages, eggs for breakfast or a children's portion of porridge are boiled in dishes of such a modest volume.
- 2-3 l. The medium saucepan is used more often than others, because it can be used to cook dinner for 2-3 people, heat up soup or cook semi-finished products.
- 4-5 l. In a large or infrequently cooking family, a pot this size can save time on frequent cooking.
Which brand of pots are the best?
High-quality cookware for the stove can hardly be found in the low price segment, which includes Russian and Asian manufacturers. Products with a premium or medium price tag are the best pans, no matter what brand they are. Those who still need specific brands should explore the range of brands such as:
- Tefal. Cookware with a non-stick coating and a heat sensor is treated with a special mineral that reliably prevents the penetration of dangerous substances from metal into food. It is the leader in sales, winning from year to year in the ratings of household appliances.
- Ballarini. The Italian company is among the leaders due to the special composition of raw materials for kitchen utensils - a mixture of aluminum and copper. For those who are not sure that they know how to choose a pan for all occasions, the manufacturer advises universal models with a granite coating.
- pyrex. The dishes of this brand have removable handles that make it possible to turn an ordinary pan into a baking dish.
- Essa. Stainless steel, which is the main material for dishes, does not oxidize during jam cooking and preservation.
- Tramontina. The Brazilian company specializes in the production of cookware for electric and induction cookers.
