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How to Choose a Saucepan

“Good saucepan – good lunch” – so goes an old French proverb . In fact, ask yourself the question , how much depends on the quality of cooked food from selected dishes? Without a doubt , we can say – 50% , and the latter 50% on the quality of products. On what to pay attention to when choosing a pot ? What material ? And how is it durable ? After all, we want to make the right choices that will delight us for years . In this article we will try to answer all your questions!

To begin a detailed look at what materials are saucepans :

Aluminum saucepan

In the last century aluminum pot can be found in almost any kitchen. Suitable for milk , liquid porridge , stewed fruit .

Pros:

  • Aluminum is inexpensive and readily available , respectively, such pans;
  • Durable;
  • They quickly boil water, do not burn cereal and milk.

Cons:

  • Readily reacts with salty , acidic and alkaline foods , from which food can change the taste and be burnt;
  • Since aluminum pans light and thin-walled , not likely to avoid deformation;
  • Using cutlery easy to make a scratch on the pan or even scrape metal.

How to store:

Wash pot desirable soft sponge with low abrasiveness.

If you do decide to give their preference to aluminum pans note enameled model , sealed in stainless steel or cast aluminum model with ceramic non-stick coating , which have induction bottom.

Enamelled saucepan

If we talk about the functionality, such pots are more liquid meals (soup , juice , jelly ), but stew and fry them is not recommended. Body such iron pan or cast iron , vitreous enamel coated .

Pros:

  • Do not miss the harmful impurities;
  • The coating is resistant to salts and acids;
  • Low cost.
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Cons:

  • Heating is uneven , so food can be burnt;
  • Enamel brittle material and eventually cracks are formed on it;
  • If there were chipped enamel , such utensils to use no longer, there is a chance of poisoning by metal compounds.

How to store:

You can not use brushes, abrasive sponges and powders.

Undesirable drop and hit to avoid chipping.

When buying, choose a pan with a thick bottom and walls , it will last longer.

Stainless steel saucepan

To date, these pans taken a strong leading position on the shelves of cupboards . They are made of two metal alloys of chromium and nickel . In stainless steel pot can simmer and cook , suitable for oven , only if there is no plastic handles, in their variety , they are quite functional .

Pros:

  • Resistant to acidic and alkaline foods;
  • Can be used for both gas and electric stoves for;
  • Stainless steel retains heat longer;
  • Durable.

Cons:

  • Some pans are equipped with plastic handles that is not suitable for baking in the oven. Handles need to unscrew , although easier to find a model with metal or removable handles ;
  • Pans made of steel rather expensive pleasure;
  • Low thermal conductivity.

How to store:

Do not require special care.

Stainless steel saucepans are rather expensive, but they are worth , they will last you longer than any other material of the pan . When considering one, pay attention to the thickness of the bottom and the walls thicker than the bottom, the more uniform heating . Modern models do double bottom and walls ( copper, bronze , aluminum) for better heat and thermal conductivity . This allows the pan to heat quickly and evenly , which prevents overcooking .

Ceramic saucepan

Produce pots of refractory ceramics , suitable for cooking stewing, baking in the oven and microwave ovens. It is not advisable to use ceramic dishes on an open fire or gas stove.

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Pros:

  • Uniform heating;
  • Retain heat longer , in this case a bad thermal conductivity is a plus;
  • Reasonable cost.

Cons:

  • Fragility . With this pan need to be careful , one hit it may break;
  • Poor thermal conductivity , it takes time to heat the pan;
  • Is not suitable for all hobs.

How to store :

Requires careful operation and maintenance.

Glass saucepan

Produce pots of heat-resistant glass , designed for extinguishing cooking , cooking cereals and baking in the oven and microwave. Have similar characteristics with refractory ceramics. Not recommend the use of an open fire or gas stove.

Pros:

  • Retain good taste of food;
  • Not react chemically with the products;
  • Retain heat for a long time;
  • Does not form scum and food rarely burns.

Cons:

  • Do not expose to sudden temperature changes , such as if the dish is placed in the oven , it is necessary to put in not blazing , but that included only where the pan is heated gradually heated oven itself;
  • Fragile and require careful treatment;
  • Requires uniform heating , they are not recommended for burners.

How to store:

Requires careful operation and maintenance.

Teflon coated saucepan

The basis of such pans steel, aluminum or cast iron , covered with non-stick coating ( Teflon) . Easy to use , suitable for cooking , stewing, soups , cereals , etc.

Pros:

  • Food does not stick to the pan;
  • To extinguish or frying requires a minimum of oil.
  • Easily washed and cleaned of contaminants.

Cons:

  • Incorrect care can damage the coating pan and become unusable;
  • Researchers say that the Teflon coating can produce harmful toxins, although it is not scientifically proven, but not disproved this theory.

How to store :

Should be included with the pan immediately buy special blades for Teflon coating , no dining and metal appliances.

Cleaning only soft sponges without abrasive washing facilities .

Choosing a pot for cooking appliance note at the bottom , it should be flat and smooth , but not ribbed . Gentle care of this pan – the guarantee of its long-lasting use.

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Cast iron saucepan

Cast iron pan is ideal for dishes that require long cooking ( stews , rice ) . Over time, does not change color and does not deform .

Pros:

  • Retains heat for a long time;
  • Resistant to deformation and scratches.

Cons:

  • Slowly heated;
  • Weight;
  • Susceptible to rust.

How to store :

After washing, you need a cast-iron pan wipe dry to avoid rusting .

When choosing a cast iron pan note enameled models such pan enamel last longer and prevents the formation of rust.

Important stuff

So we looked at what materials make pots . Selecting material is choose the desired volume pot, depending on the destination and number of people in the family.

We would also like to draw the attention on the lids for pots, they come from the same material as the pan or glass itself . Some models are equipped with valves for steam and temperature sensors . Buy one set of cover can be designed for a few pots or pans. If that option is not suitable , just inquire about purchasing additional cover . Choose those models where the lid fits tightly to the pan.

When buying ask whether this is suitable for your crockery cooker or hob . For induction cooker cookware has special markings , pots made of ceramic, glass, brass , aluminum and steel for induction surface will not heat up .

Before using , read the instruction that comes with the pan , there should also be rules on the use and care for her .

Results

In summary add that choosing a set of pans , practical will focus on buying pots of 2-3 materials , different sizes for different courses and for different types of cooking . This will allow you to cook a variety of dishes both on the stove and in the oven.

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