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Tips: how to choose a quality pot and pan |

Tips: how to choose a quality pot and pan

The question of the choice of dishes is much harder than it seems at first glance.

How to choose a saucepan and a frying pan? It would seem – simply nowhere in the shops of utensils and the supermarkets quite a variety of pots and pans. But the question of the choice of dishes is much harder than it seems at first glance, informs UkrMedia.

Stainless steel cookware

The greatest demand now is of stainless steel cookware. It is beautiful, durable, it is convenient to prepare, easy to wash. This cookware is resistant to the action of acids and alkalis. Minus this cookware is that it heats up long. But this disadvantage fixes the layered bottom. When choosing a pot or pan is stainless steel you need to pay attention to the thickness of the walls. They should not be thinner than 0.6 mm. of Great importance is the fit of the cover.

Choosing stainless steel cookware, you need to remember that salt the food you cook in this pan, after boiling. Otherwise, the salt settles on the walls and popping iridescence that can be removed using citric acid. Such details do not affect the functionality of the cookware, but, nevertheless, the choice of dishes is very important. After all, it is better to cook with pleasure and without unpleasant surprises in the form of bright streaks.

But if you have a habit of salting the food after boiling or at the end of cooking, kitchen utensils stainless steel is almost ideal for cooking delicious dishes, and to decorate the kitchen interior. Such dishes can not be hidden in closed cabinets – open shelf it will decorate the kitchen and to provoke a new culinary discovery!

Enamel cookwareThis cookware is unpretentious and familiar. It heats up quickly. It is possible to cook and store any food. But in the use of enamel is very naughty, loves a gentle and caring attitude.

Enamel afraid of changes in temperature. If a pot that is heated when cooking; rinse with cold water, enamel can crack. You cannot use a stiff brush when washing enamelware, otherwise scratches are formed. Upon impact, the enamel is easily broken off. If the enamel is visible dark inclusions of iron or steel, to enjoy the dishes is impossible, it is urgent to replace it, otherwise harmful compounds metals risk food.

With careful use of enamelware, it can serve for many years, creating a summer mood with its bright coloring.

Cookware made of cast iron

Cookware made of cast iron great for dishes that need long cooking. But this cookware has its own characteristics. To store cooked dishes in it – they change color and taste.

From water the cast iron will rust quickly. Therefore, when choosing cast iron cookware should develop the habit: cooked food, washed dishes made of cast iron, dry watery and put in a dry place. One more thing: the cast iron cookware a few unpresentable and it is unlikely he will decorate the interior of the kitchen even if the kitchen is decorated in loft style. So for this dish you need closed cabinets.

In addition, cast iron cookware is very heavy. Actually, the plus or minus depends on the specific situation. Heavy dishes are more stable, but harder to raise, to move, you need to be careful when washing, otherwise there is a risk of damaging the sink. But you can do without the morning exercise, replace it with cooking Breakfast in a cast iron pan.

Thus, the main thing when choosing a pot or pan not the form or coloring, although this is very important. But still more important to know and take into account the characteristics of the material from which is made the kitchen utensils.

Category: Cookware Pots  Tags: ,  Comments off
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