How to choose a pan?

Every housewife knows how important a saucepan is in the kitchen. In a woman’s arsenal there is not just one, but several at once. But there is such a wide selection of this type of cookware in stores that it is difficult to decide which one to choose. This applies not only to the material from which they are made, but also to the manufacturer.

How to choose the right pan

A saucepan is a household item that we use with enviable regularity. Products made of cast iron, glass, ceramics or Teflon can be found on sale. There are also inexpensive models made of aluminum or enameled. However, such specimens have long ceased to be popular.

Before purchasing, it is important to determine the functional purpose of the device.

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If there are no pots in the kitchen, for example, after moving, don’t hesitate to purchase the set you like, consisting of 5-6 containers of different sizes. But if you already have similar utensils in your kitchen, be more thoughtful in your choice.

1. Define functionality. Large pots are ideal for first courses for the family or for making compotes during the summer months. And the universal size is considered to be 2–2.5 liters. Suitable for literally everything.
2. Stove compatibility. On the bottom of the new cookware it is indicated which types of stoves it is suitable for. For example, pans with a rough coating are not suitable for induction, and glass and ceramic ones are not suitable for conventional gas ones.
3. Review the form. There are round, oval, square and even barrel-shaped models on sale. The choice depends solely on the preferences of the hostess.
4. Availability of cover. It should fit snugly along the entire edge of the product.
5. Pen. It is convenient when it does not heat up from exposure to temperatures, but do not take pans with rubberized accessories.
6. Dimensions. They save a lot of time, especially in the morning when breakfast is quickly prepared.
7. Dishwasher safe. A significant indicator for many. Study the symbols on the back of the product.

For the rest, be guided by your own preferences and the material that most appeals to you. Let's look at the most popular options.

What are the best pans by type of material?

Enameled kitchen utensils and aluminum cookware are a thing of the past. They do not meet the requirements of modern materials. They have been replaced by innovative developments and firmly established products that have been proven over the years.

Stainless steel

Strong and durable material that has shown its best side. Such pans are durable and safe for health. They heat up and clean easily, and the food remains hot for a couple of hours after.

There is a large range of cookware made from stainless or medical steel. Many products made in China. High-quality utensils will be quite expensive. But this is where the disadvantages of the product end.

Ceramics

The topic of naturalness and environmental friendliness is mega-popular today. Ceramic pans came into fashion in the wake of the hype. They are safe for the health of family members, heat food well, can be used in the oven, and food does not burn there. At the same time, the household item requires careful handling. At the slightest chip, the food begins to burn or the pan becomes deformed.

Glass

An option for stylish and thoughtful kitchens is fireproof glass. Such dishes are environmentally friendly and beautiful, suitable not only for storing prepared dishes, but also for serving them on the table. It can be washed in the dishwasher; it can be used to cook, stew and bake foods in the oven. Also microwave compatible.

The only downside is the fragility of the material. It cannot be placed directly on the burner - you will have to purchase an additional diffuser.

Teflon

This material has more disadvantages than advantages. Heats food quickly and does not burn, no oil required. But the price of such pans is unreasonably high. Moreover, they are fragile; if a scratch or chip appears, you will have to throw them away. Single-layer material becomes unusable after a year of active use; multi-layer materials will last 5–7 years.

Cast iron

Unsightly household items, but in fact they turn out to be strong and durable, in which the most juicy and delicious dishes are obtained. Cast iron is strong and heavy, produces even heat, and is suitable for all kitchen operations. With proper firing, burning of products is excluded.

The disadvantages of the material include the cost of cast iron, as well as susceptibility to rust. It is difficult to wash them, especially since you will have to regularly treat the surface with oil to prevent corrosion.

The best manufacturers of saucepans

In this matter, we rely on the material of the dishes. For example, Tefal has no equal in the manufacture of Teflon utensils. Many years have confirmed their competence in this matter.

It is better to take cast iron made in Russia, preferably from the BIOL company. The models will last for many years without losing their appearance.If you plan to buy a coated cast iron pan, pay attention to the Lava company from Turkey.

Stainless steel only from BergHoff. The brand has a large assortment, there is a product for every taste. As for ceramics, this is Emile Henry.