To make the dish tasty, skill alone is not enough - you also need high-quality dishes. It should warm up well and evenly, not emit harmful substances and have a coating that will not allow food to burn.
materials
There are pans with a multi-layered bottom - this increases mechanical strength and increases the thermal conductivity of the cookware. There are two types of multilayer bottom: capsular - three-layer (steel-aluminum-steel, steel-aluminum-copper or steel-aluminum-steel-copper), made by pressing metals, or fused - a layer of aluminum or copper is fused between steel sheets. It is not difficult to distinguish between these two types: in the first, all layers are clearly visible, and in the second, only a single sheet of steel is visible. By the same principle, not only the bottom, but also the walls of the pan are made.
Lids
Glass lids allow you to watch the cooking process. They have special valves through which excess steam escapes. Temperature sensors can also be installed there to control the cooking process. Some models emit a signal when overheating.
The lid can be equipped with a funnel, which allows you to add liquid seasonings during cooking. The material of the rim that protects the lid from chips also varies. Usually silicone, stainless steel or plastic is used.
Pens
The handles can be made from the same material as the cookware itself, or they can be made from plastic and silicone to keep the handle cool at all times.
Handles are attached to pans with rivets, screws or spot welding. Rivets can quickly loosen, and screws can always be tightened if the fastening suddenly loosens. Most reliable option fasteners - spot welding.
In cast iron pans, there are also monolithic handles that get very hot during cooking, so the pan should only be taken with an oven mitt.
Non-stick coating
On the electric stove should be used with extreme caution glassware and make sure that it does not crack from a sharp temperature drop.Glass-ceramic hobs transfer heat better to flat-bottomed cookware when the pan is as close to the surface as possible. The material does not really matter, but you need to be careful with glass pans - their shape must match the shape of the burner.
Owners of induction cookers you need to buy pans with a thick magnetic bottom, otherwise the stove will not heat the dishes.
Reference article based on the expertise of the author.
Crockery is a product that no housewife can pass by indifferently. This is the most important element, without which cooking is impossible. Yes, and health also depends on the quality of dishes, so it should not only be beautiful and comfortable, but also meet everyone sanitary requirements and norms. For the past few decades, pans from Russian production and overseas. This rise in popularity and demand for stainless steel cookware is easy to explain by looking only at the advantages of this product and comparing it with analogues made from other materials.
Benefits of stainless steel pots
- Long service life. They say about such dishes - they are not killed. It will serve for a long time, and after the service life it can be handed over as metal.
- Strength. Russian-made stainless steel pots are produced with reinforced walls and a bottom. Therefore, deformation is impossible, and the appearance of scratches is not critical for them. In terms of strength, only analogues made of cast iron can be compared with them.
- Hygiene. The material is considered the most environmentally friendly - this has been proven by multiple studies. Therefore, pans from sets of dishes from it are absolutely safe for human health.
- Appearance. Stainless steel maintenance is easy and simple. Easy to clean, easy to clean areas. Presentable appearance is not lost during the entire service life.
Quality stainless steel products have, perhaps, only one significant drawback - high cost. And then, this applies for the most part to foreign trademarks.
Pots from a stainless steel of the Russian producer
The pricing policy of the domestic manufacturer is somewhat different, as a result, such dishes are more affordable for residents of our country. An example of this is the Amet trademark, which offers Russian-made stainless steel pans. Chelyabinsk is the city in which their production has been established since 1972. It is located on the territory of the metallurgical factory in the city of Asha.
Stainless steel utensils from the brand "Amet"
It was this manufacturer in our country who was the first to produce products with a thickened bottom. Today, the most significant drawback of the products of this brand is that Russian-made stainless steel pots made by Amet are incompatible with modern induction cookers. Many buyers complain about this. However, if we consider this the lineup in terms of quality-price ratio, the dishes confidently occupy a worthy position of the middle class. A set of 6 items costs a little more than 4,000 rubles. Many buyers explained their choice precisely by an acceptable price.
Stainless steel utensils brand "Gourmet"
Unlike the first trademark, pans from the Gurman company fully comply with all European requirements and standards. Therefore, this manufacturer in the domestic market occupies the first position. The VSMPO-Posuda company has been operating since 1991 and to this day. The equipment of the enterprise is Italian equipment for the production of stainless steel utensils. Pots made of Russian-made stainless steel "Gourmet" in all respects and parameters belong to the premium class category, the high quality of products is noted by everyone who bought such dishes. But the price of the product of this manufacturer is not higher than the average, which means that it is affordable for many buyers. A set of 6 items costs about 5,000 rubles.
Pseudo-Russian stainless steel dishes
In addition to the above-mentioned trademarks, there are no more enterprises in this field of activity in Russia. There are only a few companies whose existence can mislead Russians.
- Pots made of stainless steel "Katyusha". In fact, this enterprise is considered Russian, but most of its located outside. In which country, it is not known exactly. Presumably this is Turkey.
- Pots "Katun". Sold as a Russian product. But in fact, they are completely made in China.
Often negative feedback the quality of Russian dishes is left by those who purchased the products of these firms.
Choosing the right pots
The most for today is a pan from stainless steel. How to choose a quality product among the many offers? Pay attention to the following properties and parameters:
1. Compliance with GOST 27002-86. This concept includes the following criteria:
- The steel must meet hygienic requirements and also be suitable for deep drawing: 201, NSSC, 304, NTK and others.
- Made of stainless steel not lower than 430 grade. This makes it possible to use the dishes on all types of stoves.
- What should be the stainless steel pan, how to choose the right thickness of the distribution layer? Optimal size- not less than 3 mm.
- The wall thickness of the product should not be less than 0.5 mm for the middle class and 0.8 mm for the premium class.
2. How to choose a stainless steel pan in appearance?
- Polishing of the product must fully comply with GOST 27002-86. True, up to three (but no more) point errors are permissible.
- There should not be any dents, significant and not very scratches. Otherwise, such a saucepan will, at best, constantly accumulate dirt, at worst, release harmful heavy metals during cooking.
- Make sure the lid is tight on the pot or pan.
- Some models are produced using an additional non-stick layer. They are unreliable, so it is not necessary to count on the long service life of this layer.
- Experts do not recommend believing those manufacturers who assure the buyer of the effectiveness of thermal sensors installed in the covers or copper inserts on the surface of the capsule bottom. All this is useless and not true. This affects only the cost of the goods, but not the quality.
Proper care of stainless steel cookware
Each kitchen utensil requires proper care and regular washing. Stainless steel cookware! We have already dealt with the question of how to choose. How to care for stainless cookware so that it remains beautiful for a long time?
- Before using it for the first time, it is recommended to rinse it thoroughly and wipe it dry.
- It is not necessary to use powders and products containing abrasive substances when washing. From such care, marks and scratches will remain on the surfaces.
- Do not wash stainless steel dishes and products containing chlorine or ammonia.
- Clean your stainless steel knife immediately after each use.
- Not recommended for washing dishwasher. However, if the usage annotations allow it, then you can do it safely.
- You should not store cooked food in stainless steel dishes, as the salty or acidic environment of food can disfigure the surface inside. And nickel, which is harmful to health, will end up in food.
- It is strictly forbidden to heat the dishes on the stove before use. On it, spots in the form of a rainbow are necessarily formed.
- Iridescent spots that appear (usually after the first use) can be easily removed with a 4.5% vinegar solution or plain lemon juice.
- Cold water in a stainless steel saucepan cannot be salted. From this, white specks may form on its surface. Salt only when it boils, and stir immediately.
- It is impossible to cool food in such dishes artificially, it must cool on its own.
- In order for the gloss to please you with its brilliance for a long time, wipe the dishes dry after washing.
- Stainless steel pans and pots should be washed warm water, liquid detergent, diluted in it, with a sponge of medium hardness.
- If the food is accidentally burnt, you can remove the stain in the following way: pour warm (not hot and not cold!) Water with salt, let it stand for about an hour and a half, then you can wash the vessel.
- Polishing that has become cloudy during operation can be restored using special-purpose polishing agents.
conclusions
You already know how to choose the right stainless steel pans, the advantages of this category of products and the nuances of care are familiar to you. We hope that there are no difficulties with the choice and use. The main thing is to buy goods from trusted manufacturers, be careful when choosing and properly monitor its cleanliness and care, and stainless steel dishes will delight you for a long time.
In many ways, the quality of the dish and the ease of its preparation depends on right choice pots. Let's compare the 7 main types of pans and find out which type of pan can be called the most versatile and best.
7 types of pans - compare and put on the shelves
Enameled saucepan
Pros: light, beautiful, water boils quickly in it. You can also store food in the refrigerator in it, as the enamel protects it from oxidation and exposure to metal salts.
Best for: cooking soups, compotes, side dishes.
Cons: enamel is a fragile coating, and therefore it is temporary and requires careful handling. It must not be rubbed with abrasives or washed with acidic solutions such as vinegar and citric acid so as not to damage the enamel.
As soon as the enamel is worn out or lost as in the photo above, the dishes become unusable, as the exposed metal will begin to “give” salts that are harmful to health to the food.
Bad for: syrups and jams.
How to choose enamel pan: Enameled pans can be enamelled in two ways: by dipping or spraying. Today, many modern manufacturers apply enamel to dishes by spraying, but such a coating is thin and short-lived. Therefore, look for a Russian-made enameled pan, which is made using dipping technology. The coating method is easy to determine, you just need to find 2-4 dark dots on the outside of the dish - these are the places to which the fasteners were installed before enameling, as shown in the photo below.
Another important point- the color of the enamel inside the pan. If with outside it can be anything, inside only: black (but not brown), white, cream (but not yellow), gray-blue and blue. Enamel of any color is toxic. Also check the pan for chips and gaps on the walls and remember that the thicker the enamel, the longer it will last.
Pan aluminum uncoated
Pros: light, cheap, heats up quickly.
Best for: boiling milk, boiling eggs, dumplings and pasta.
Cons: it is easily deformed and darkens over time, aluminum utensils can change the taste of food due to the property of aluminum to react with acids and alkalis, it releases toxic metal salts in very small doses that accumulate in the body over time.
Bad for: cooking children's and dietary dishes, cooking complex dishes, such as pilaf, as well as sour foods.
How to choose an aluminum pan: choose dishes with a flat and thick bottom (more than 3 mm), thick walls (more than 1.5 mm) and a tight-fitting lid. Also pay attention to the handles - they should not be welded, but bolted on as shown in the photo above.
Pros: cast iron is durable, not afraid of scratches, safe and even good for health, as it “gives off” small doses of iron. Another advantage is that cast iron has a natural “non-stick coating” that is formed from the oil that has soaked into the porous bottom of the cast iron. A cast-iron pan cools down for a long time, and the dishes in it turn out to be the most delicious due to the same porosity.
Suitable: for stewing, and for cooking, and for frying, and for baking dishes in the oven. Of course, pilaf and meat dishes are especially tasty in cast-iron dishes.
Cons: cast iron pans are the heaviest, they cannot be washed in, they heat up for a long time, which increases the cooking time, it is also undesirable to store food in them and leave water for a long time, since cast iron is prone to rust.
How to choose a cast iron pan: the darker, porous and heavier cast iron, the better it is. A sign of low-quality cast-iron cookware is the smoothness of the surface and relative lightness (a good cast-iron pan with a volume of 3 liters should weigh more than 4 kg).
Pan with non-stick Teflon coating
Pros: it heats up quickly, and most importantly, it practically does not require the use of oil.
Best for: cooking diet food.
Cons: as soon as the Teflon coating is damaged, the dishes become unhealthy, as the food during the cooking process will be filled with carcinogenic toxic gases. Teflon coating, even with careful use, can last only 1 year.
How to choose a Teflon coated pan: the more layered the Teflon, the longer it will last. The number of layers is indicated on the package. Before buying cookware, make sure that the non-stick coating is perfectly smooth (the photo above is an example of how it should not be). Keep in mind that choosing a stainless steel pan with a Teflon coating will not be justified, since such models are expensive and do not last long, because Teflon, even multi-layered, will “peel off” sooner or later.
Heat-resistant/fire-resistant ceramic pot
Pros: environmentally friendly and absolutely safe for health, and therefore it is good to store food in the refrigerator in it, it also does not affect the taste of food, it does not tend to burn (until the ceramic glaze is rubbed off) and retains heat for a long time.
Best for: stewing vegetables, cooking stews and roasts, game, you can also bake dishes in the oven in it.
Cons: Requires a flame spreader, heavier than aluminum pots and more expensive. Ceramics can crack from falling, is afraid of scratches from metal appliances and washing with abrasives. Once the icing on the bottom has rubbed off, the food will start to burn and the pan will absorb grease, which makes it difficult to clean. Remember not to lower the ceramic pot into cold water immediately after cooking or put on fire dishes that have just been taken out of the refrigerator, as they can crack or burst due to a sharp temperature drop. Also, in order to avoid splitting the container, it is impossible to allow the water to boil away completely during the cooking process.
Selection Tips: good pot should have a bottom thickness of 4-7 mm and, accordingly, big weight, for example, three-liter dishes should weigh more than 2 kg.
Fireproof/Heat Resistant Glass Saucepan
Pros: glass pan can be put on the table right away as it looks good, safe for health, non-stick, easy to care for and can be washed in the dishwasher, good for baking dishes in the oven and storing dishes in the refrigerator, long retains heat;
Best for: cooking side dishes, soups, compotes, cereals.
Cons: you can’t put it on a gas burner without a fire divider (photo below), it can break from a fall and a sharp temperature drop.
Bad for: stewing and frying.
Selection Tips: make out all the dishes in the light - the walls must be free of air bubbles, otherwise it may burst during the cooking process. It is important that the glass is not cloudy and opaque. The color of a good glass pan should be a bluish, turquoise hue.
Steel pan (stainless and medical steel)
Pros: almost perfect kitchen utensils - stainless steel pans are shock-resistant, wear-resistant, durable, are not afraid of scratches from knives, forks and whisks, they evenly warm up. Also, stainless steel pots are easy to clean - they can be cleaned with metal sponges and scrapers. Professional chefs often cook in stainless steel cookware.
Best suited for: versatile, but more suitable for boiling and stewing than for frying food.
Cons: a good thick-bottomed pan is expensive, fades over time, indelible stains and stains appear on the bottom, heats up more slowly than aluminum pans.
How to choose a stainless steel pot: Look for the markings on the packaging or bottom of the cookware with the numbers: 18/10, 08/13, 12/13 or 12/18. The first number is the chromium content of the stainless steel alloy, and the second is the nickel content. The higher the first value, the better the dishes, respectively, stainless steel marked 18/10 is the best, and it is this alloy that is called medical steel. The thicker the bottom and walls of the dishes (the bottom is more than 3 mm, the walls are more than 0.5 mm thick), the more uniform the heating will be, and the food will not burn when frying and stewing dishes. Ideally, it is better to choose a pan with a double or triple bottom. But the marking declared by the manufacturer is not a guarantee of quality.
We offer you to watch the following plot of "Test Purchase" on how to choose the right stainless steel pan with a glass lid and how to recognize a fake, etc.
- Whatever material the dishes are made of, choosing from two similar models, choose the one that has thicker walls and bottom, as well as more layers non-stick coating(if it exists);
- A good pot should have handles screwed on, not welded on;
- Always check the dishes for defects;
- The lid should “sit” tightly on the dishes and not fall when it is tilted;
- The bottom must be level and stable;
- Better not to buy kitchen utensils a complete set. Make a set of containers of different not only in size, but also in the type of material. For example, a cast-iron cauldron is indispensable for cooking pilaf and meat dishes, a ceramic saucepan is useful for stewing vegetables, an enamel saucepan for cooking soups, a Teflon model for cooking diet dishes, an aluminum small ladle will do for quick boiling eggs and, of course, do not forget to purchase a universal kitchen utensils- a stainless steel pot. It should be of the highest quality, because it is in it that you will most often cook. See below for dish sizes.
What size pot should you choose?
What is the optimal pot size? A medium-sized pan with a volume of 3 liters is considered universal. In such a container, you can cook soups, and side dishes, and meat, and compotes. But it's better to have a set of several pots in the kitchen different sizes, forms and types.
For soups and compotes: the volume of the pot for cooking soups and compotes is selected at the rate of 1 liter per family member. That is, for a small family of 3 people, it is quite enough to acquire 3-liter dishes. If you like to cook soups with a margin, then choose a larger pot.
For boiling eggs, vegetables, side dishes: a small saucepan with a volume of 1-2 liters.
For cooking porridge for 1-2 servings and sauces: pans with a volume of less than 1 liter.
The quality of cooked food depends on the dishes in which it is prepared. A good pot to distribute the heat evenly. This will prevent the food from burning.
High-quality stainless steel utensils are presented on the website www.berghoff.in.ua/kastryuli. Also here you can choose cutlery, tea and coffee makers, and much more.
Pots made from this material are extraordinarily beautiful. They attract with their mirror shine.
In addition, they have other advantages:
- glossy surface does not allow dirt to accumulate. Stainless steel is easy to clean, such dishes are easy to clean;
- the medical steel used for the manufacture of dishes is completely neutral. It does not affect the taste of the dish in any way. In addition, it is resistant to impact, so any food can be cooked in such pans;
- Most stainless steel pots have clear lids. They allow you to control the processes occurring inside;
- tableware High Quality It is made with a thick multi-layered bottom. It is able to accumulate and evenly redistribute heat. This feature of the cookware allows you to reduce the cost of gas or electricity. Since after heating the stove can be turned off and further cooking will occur due to the accumulated heat in the bottom of the dish.
As a rule, such dishes are quite expensive. But it can last for decades.
What dishes to choose
Presented today big choice dishes from different materials. There are companies that specialize in the production of stainless steel cookware. The Belgian company BergHOFF is the leader in the production of pots and other stainless steel kitchen utensils. This company has been on the market for about 20 years, but has already firmly won the love of housewives all over the world. This brand of cookware is excellent value for money.
There are companies that produce more expensive kitchen utensils. But why pay more when BergHOFF pots are as good as they are?
Beware of buying cheap imitations. Such dishes are made of low-quality metal, which can be harmful to your health. When manufacturing, the necessary technological processes, which leads to rapid failure.
To choose a quality pan, you need:
- to hold it in your hands, a high-quality pan should have a three-layer bottom with an insert made of copper and aluminum, as well as walls with a thickness of 0.5 to 0.8 mm. As a rule, such pans are quite heavy;
- inspect the handles, they must be securely fastened.
If you provide your dishes necessary care it will serve you for many years!
Test purchase (stainless steel cookware):
A comic compliment to the hostess, sounding like “Your soup is so delicious! You probably have a good pan! ”, As practice shows, it is not without common sense, after all, improperly selected dishes carry the danger of, at a minimum, burnt soup or side dish.
Which pot to choose
Hits of the Soviet production - aluminum and enamel pans, more reminiscent of tanks - are confidently replaced by pots made of stainless steel and ceramic coated. To understand the variety of dishes for cooking hot dishes and be able to choose the best, you need to have some information, which will be discussed below.
Pots in stores differ in size and materials of manufacture. As for the size, here you need to proceed only from the characteristics of your diet and the number of family members.
For an average family of 4-5 people, a set of two liter pots for boiling eggs and a side dish for a couple of servings, one two- and three-liter pot for a side dish for the whole family or soup for one day, and one or two five-liter pots for compotes and soups for a few days ahead.
As for the materials of manufacture, on this basis, the pots can be divided into 3 groups:
- Unpopular with the consumer due to rapid wear and / or insecurity.
These include Teflon pans, which deteriorate from one scratch and cease to be usable, as well as aluminum pans, which are not much, not a little dangerous to health due to the fact that aluminum is a very malleable material, easily peels off and ends up in food, and also enters into chemical reactions with food, which is undoubtedly harmful to health.
Aluminum was obtained at the beginning of the 19th century and for some time won a rather honorable place. Known fact that Napoleon preferred aluminum appliances for himself and special guests, and gold and silver for everyone else at the meal. At the moment, despite the proven facts about the dangers of aluminum in contact with food, cutlery from this material continues to be used in some catering establishments of a lesser order.
- Not in great demand due to the specificity of the dishes for which they are intended.
These include cast-iron ducklings and cauldrons, as well as refractory glass and clay pots, which are most often used for baking in the oven and have a lot of conditions for long-term operation.
- A popular product that is very popular with customers.
These include enameled pans, stainless steel and ceramic coated, among which the modern consumer most often chooses. We will dwell on this category of dishes in more detail.
Enameled pots
Enameled utensils - one of the attributes of Soviet cuisine, served as a good and sometimes very beautiful alternative to aluminum tanks.
It is made of cast iron or glands but, they cover the top with two or three layers of enamel - it turns out pretty cute and inexpensive, but such dishes have a number of significant drawbacks:
- Food in an enamel pan, be it soup or milk porridge, burns very quickly without continuous stirring and, accordingly, loses its pleasant taste.
- Enameled pot, painted in bright hues takes a long time to heat up, so experienced housewives know that it is better not to wash the smoked bottom of such dishes.
- Enamel starts to chip off pretty soon due to scratches or tapping, as well as from accidental drops. The pan in this case immediately loses marketable condition, the metal begins to rust and the utensils can no longer be used for cooking.
Against the background of all these obvious disadvantages, enameled pans have one significant advantage - this is their price. Such dishes are really inexpensive, but they look almost like a doll because of the color and pattern, so as a decoration and with careful infrequent use, they may well come in handy.
Stainless steel pans
Pans made of an alloy of nickel and chromium, according to some housewives, lose aesthetically because of their cold metallic sheen, and also because of the considerable price tag.
But in fact, stainless steel pots have no drawbacks, but their cost is justified by trouble-free operation for many years.
- In such pans you can cook absolutely any food, it does not burn and does not react with metal.
- The stainless steel pan heats up quickly and evenly, keeps the temperature perfectly, keeping dinner warm for a long time.
- You can store cooked soup or other dish in it without fear that the food or the pan will go bad.
- The dishes retain their literally shiny appearance without special efforts mistresses and special means for cleansing.
Having opted for a stainless steel pan, regardless of its cost (at a suspiciously low price, most likely you have a fake in front of you), you will definitely not regret it.
Ceramic pots
Ceramic tableware combines the delicate beauty of enamelled, adding sophistication and sophistication, and the environmental friendliness of stainless steel, because food in ceramic dishes also does not enter into any reactions, retaining taste and temperature for a long time y.
In addition, ceramic dishes have high thermal conductivity, that is, they heat up quite quickly on any, and also have quite acceptable price. The only and very significant disadvantage of such a pan is its extraordinary fragility. It will naturally break when dropped, but also if it is lightly hit on the edge or put hot on cold or vice versa.
Otherwise, such dishes, placed in the center of the table, will create a special atmosphere and mood, as well as an excellent reputation for the culinary talents of the hostess because of the ability to preserve the best in food.
Choose from three types pans, indeed, is not easy - each has its own advantages and disadvantages. It is much easier and more interesting to have a copy of each of them in your kitchen and use it from time to time and on occasion: enameled for compote on a hot day, ceramic for a festive stew, and leave a stainless steel pan for every day.
How to choose a pot
enamelled
Knowing a few secrets before going to the store, you can choose the best enamel pot for yours.
- In the case of enamelware, you should stop your choice on domestic manufacturer , because in our country, in the old fashioned way, the workpiece is dipped into enamel, while abroad they use the spraying method. The latter is less reliable than the traditional one.
- Gotta choose dishes with the thickest possible walls- at least 3 mm, and preferably all 4-5 mm.
- Be sure to check whether the products comply with GOST, as an unscrupulous manufacturer may use enamel with additives and impurities that are unacceptable for contact with food.
- Enamel, of course, must be applied in an even, integral layer without bubbles and damage, and it must also not be oily and which indicate a violation of the firing technology.
- Ideal is enamelware with a dark, preferably black, bottom - such a pan will heat up faster and distribute heat.
stainless steel
Stainless steel pans look almost the same and even have about the same price, but in order to choose the really “right” one, you need:
- The first step is to turn the pan over to find the marking 18/10. If these numbers are available, they are always noticeable and mean that the pan is made of a good alloy, the so-called "medical steel". If there is no marking, then it is better not to buy a pan, no matter how much you like it in other respects.
- After inspecting the pot inside and out, you should be satisfied smooth surface no dents or scratches.
- On the brochure accompanying the dishes, pay attention to the composition of the capsule bottom - an invariable attribute of modern high-quality dishes.
The capsule bottom consists of three layers: between two stainless steel layers of aluminum (not less than 3 mm, preferably 4-5 mm) or a layer of copper (not less than 1.5 mm). If the thickness of the intermediate layers is significantly less, then such a pan will heat up worse and yield to analogues with a better bottom.
from ceramics
The choice of a ceramic pan can be safely entrusted to a woman who pays the most attention to color and ornament and, as a rule, forgets to read the accompanying booklet or check the markings on the bottom of the dish. The fact is that all ceramics are located in approximately one price category, is a high-quality utensil (provided that it is not an outright fake in front of you), and the service life and preservation of the original characteristics depends only on accuracy in operation. When buying, you should pay attention to whether there are any chips, cracks and scratches in the pan you like in appearance and size, and feel free to take it.
So, going to the store for a new pan:
- you need to clearly know what exactly is not worth wasting time on (aluminum and teflon pans);
- which pans you do not need due to their specifics (cast-iron ducklings and others);
- and choose from enameled, stainless and ceramic, based on financial opportunities and aesthetic preferences.
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