Ladle - what is it?

Today, every housewife has a ladle in her kitchen. We cook porridge in them, an egg for breakfast or jelly for a child. The convenient size helps you quickly and easily prepare your favorite dish to please your family. However, the modern ladle is far from its ancestor. After all, the first specimens appeared in the second millennium BC.

What is a ladle?

In a modern interpretation, this is a small-sized dish, usually a saucepan with a non-removable handle and a glass lid. It is often called a stewpan and is used for preparing various dishes.

The first prototypes, dozens of centuries ago, were made of wood and decorated with stones, silver or gold.

Historical reference

More than four thousand years ago the first ladle was produced. This is evidenced by the findings of scientists who discovered a wooden product near Torzhok. It is known that in the 10th century AD the production of ladles was massive. Every family had this item.

In Ancient Rus', it was an indicator of wealth. They were decorated with silver and precious stones and displayed on the table during holidays. Moreover, each region has its own characteristics and materials. Poor families used ordinary wooden ladles, but they were also decorated with carvings and had individual differences.

Main purpose in the kitchen

The ladle is universal - you can cook various dishes in it. It's good for breakfast.For example, you can quickly cook porridge or a soft-boiled egg in it, and for lunch you can make a light soup for your child or a side dish for a meat dish.

Small stewpan Experienced housewives prefer to use it for making sauces. The small volume is ideal for this task.

How to choose a bucket?

The range of products in the store is extensive - it’s easy to get lost in it. It is important to know a few basic points to consider when making your choice. It must be strong, made of durable material with high-quality coating and fittings.

In addition, the selected utensils must correspond to the functions that the housewife assigns to them.

Coating

An important point, since there are models on sale with several types of spraying. They differ in characteristics.

1. Teflon. High-quality non-stick coating, which is easy to clean with a soft sponge and a common cleaning product; food does not burn during cooking. However, if you damage the surface with abrasives or hard sponges, you can say goodbye to the ladle. Defects are dangerous to the health of households; when the material comes into contact with air and food, chemical reactions occur. As a result, toxins are released.
2. Ceramics. Such dishes look expensive, withstand heat well and are easy to clean. However, such material is very fragile; if accidentally dropped, the coating may break off. In addition, a ceramic ladle cannot be washed in the dishwasher. Do not expose the coating to sudden changes in temperature.
3. Marble. Contrary to popular belief, the coating does not contain marble chips. Outwardly, it resembles this stone, which is why it is named that way. In fact, it is the same Teflon, but with the addition of a titanium alloy.It is stronger and more durable, has non-stick properties and looks expensive.
4. Composite. Excellent modern coating, lasts a long time, is not afraid of temperature changes and the dishwasher.
5. Enamel. A slightly outdated coating, which is nevertheless still in use today. Food does not burn and is perfectly stored in it. But you should protect the ladle from impacts so that the spray does not break off.

Please note that all modern coatings are afraid of too much heat. This is fraught with the release of dangerous components into food.

Material

Today in stores it makes sense to consider only four types of ladles made of certain alloys:

• Aluminum. Inexpensive and durable, but difficult to prepare. It does not have non-stick properties, so food burns. You cannot store cooked dishes in such a ladle; they will oxidize. Various coatings inside can solve the problem.
• Cast iron. Massive and heavy, but durable - for centuries. Heats food evenly, cooks it in its own juice, does not burn and retains its beneficial properties. We only advise you not to drop cast iron cookware: it can break.
• Stainless steel. A durable product that cooks food quickly. Relatively light, comfortable and attractive. It is not afraid of abrasives and detergents and can easily go through the dishwasher. But cooked food cannot be stored in such a ladle: it will oxidize.
• Titanium. The strongest and most durable material, but has a high price. It is not afraid of exposure to metal objects, heats food evenly and retains its benefits.

The choice depends only on the preferences and budget of the cook.

Accessories

The lid is better made of glass to control the cooking of food.But the metal one also looks good, especially if equipped with a plastic handle so as not to get burned in the process.

It is desirable that it be ergonomic and comfortable. Iron ones heat up quickly. For comfortable work, combinations with the addition of plastic or wooden fittings are suitable.

Before going to the store, decide what the dishes will be used for. If it is needed for preparing milk porridges and boiling, you need a small ladle with a short curved handle. Universal models have a long straight line, and small “saucepans” have two short ones on the sides.