A saucepan is an item that no housewife can do without in the kitchen. Everything is important in it, both the material of manufacture, and the shape, and the volume, so you should approach the choice carefully. The task is further complicated by the fact that there is a huge range of these products on the market, and even an experienced cook can find it difficult to decide on a suitable option.
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Selecting a saucepan for its intended purpose
If you have absolutely nothing to cook food in at home, you can buy a set that will include everything you need several different potsBut it also happens that there are enough dishes, but none of them are suitable for a particular dish.
And this is not surprising, because each pot has a purpose.:
A capacity of 2-2.5 liters is suitable for preparing main courses, as well as heating liquids or soup for a couple of people.
A 3-5 liter saucepan is more often used for soups and drinks (compotes) in a family of several people, since it is too much for one.
A small 1-liter pot is suitable for boiling sausages, eggs, vegetables. It is usually equipped with a long handle.
For cooking pilaf, porridge and other dishes that require simmering, it is better to choose models with thick walls of a small size.
A container that can be used both as a frying pan and as a saucepan is called a sauté pan. It is designed for stewing dishes that contain a lot of moisture.
If the kitchen has the pots from the list above, the housewife will be able to prepare almost any dish to please herself and her family.
Materials for making pots
It's worth saying right away that The material does not indicate the quality of the dishes, so it is impossible to say that a cast iron container is better or worse than one made of stainless steel. It all depends on what exactly the housewife is going to cook, because for one dish it is better to take an aluminum pan, and for another - a glass one.
Made of stainless steel
Such pots are considered to be practically universal. In addition to the fact that they are suitable for washing in dishwasher, they are wear-resistant, shock-resistant and provide uniform heating of dishes.
TOP 3 best steel pans:
Aluminum pots
This type of cookware is distinguished by the fact that heats up quickly and is lightweight. In addition, every housewife can afford an aluminum pan, since it is inexpensive. The main purposes of this cookware are cooking dumplings, eggs, pasta and boiling milk.
It is better not to use it for preparing pilaf, as well as dietary and children's dishes, since when in contact with alkali and acids, it can release a small amount of toxic salts.
TOP 3 aluminum pots:
Cast iron pots
Such containers have always been considered durable and wear-resistant, as they are not afraid of scratches. In addition, pots made of this material retain heat well, as they cool down slowly. They are used for cooking on the stove and in the oven.
TOP 3 Cast Iron Pots:
Glass pots
To make such containers they use heat-resistant or fire-resistant glass. The main difference of such pots is that the food cooked in them never burns. In addition, dishes can be served directly in them, and then safely put away in the refrigerator. Most often, such pots are used for soups, side dishes, porridges and compotes.
It is better not to use them for frying and stewing, since, unlike the same cast iron or steel pan, you will have to spend much more time on cooking due to the peculiarities of the structure of the material (glass). Another disadvantage of such pans is the impossibility of using them together with induction cookers, since electromagnetism can only interact with containers that contain metal.
TOP 3 glass pots:
Ceramic pots
Such dishes are environmentally friendly and safe for health. In addition, food rarely burns in them. Ceramic pots are most often used for cooking roasts, stews, stewing vegetables and baking in the oven. As for the disadvantages, ceramic containers are easy to scratch, as well as break if dropped on a hard surface.
In addition, they afraid of sudden changes in temperature, which can also cause cracking. Abrasive products cannot be used for washing, although food residues can be easily washed off with ordinary hot water. If you cook food in such a pan on an induction or gas stove, you will have to use an adapter or a flame spreader.
TOP 3 ceramic pots:
General recommendations for choosing a saucepan
If you need to buy a saucepan for home use, before making your choice in favor of one model or another, pay attention to the following parameters.
Wall thickness – the larger it is, the longer the pan will retain heat.
Non-stick coating – it must be of high quality, that is, without thickenings and chips (uniform).
Lid fit – there should be no gaps, so that the liquid or food will heat up evenly.
Stamping and casting quality – never buy pots with scratches, dents or cracks.
If you approach the choice of dishes carefully, taking into account all the above nuances, it will serve for many years.
There is no point in buying a bunch of dishes that you will use a couple of times a year and thus clutter up the kitchen. It is better to stick to the rules - buy one saucepan, but a good and universal one, than many cheap ones, but of poor quality.
Frequently asked questions
When it comes to the material from which the cookware is made, it is better to choose glass pans, as they are the safest.
In no case should glassware be placed on an open fire, because no matter how fireproof the material is, it will not help, it will burst. It is necessary to use metal diffusers.
It is impossible to say which one is better. What is important is what dish you plan to cook with this or that cookware. If you need to simmer food for a long time, then you should give preference to ceramic.
Yes, but only if the dishes have no defects in the form of scratches, chips or other mechanical damage. When heated, these areas will release harmful substances.
You shouldn't do this all the time, as the natural acids from cooked food and salt can damage your dishes.
