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Pots: Market Overview

In a stainless steel saucepan, do not add salt to cold water — there may remain indelible dark spots on the bottom.

Aluminum pots can not be washed with a metal sponge — it scratches a soft metal surface.

A clear superiority belongs to the stainless steel — steel 18/10.

20/10 alloy is used less often — it is also quite suitable for professional tableware, and at the same time it is cheaper by 15-20%. Stainless steel has established itself as one of the most durable, wear-resistant, easy-to-use and care materials. This alloy responds well to different temperatures — down to the highest, and to various heat sources — an oven, a hob, a furnace.

He is not afraid of corrosion, hygienic and safe for health. Another feature — stainless steel never affects the taste of the dish.

The only drawback of this material is a relatively low thermal conductivity, but they also learned how to cope with it.

Many 18/10 steel pans have a multi-layered bottom — the so-called "sandwich": use a special gasket made of aluminum, sometimes copper.

In some pots (they are 40-60% more expensive than usual), not only the bottom but also the walls are multi-layered.

Non-stick pans should not be heated to more than 250 ° C.

Before first use, cast-iron dishes should be ignited and then lubricated with vegetable oil.

Pots with bottom"sandwich" offers, for example, the Italian brand Pintinox. The new series of professional BRA cookware includes pots, boilers and stewpots designed for use on all types of heating stoves, including induction. In the second place is aluminum cookware. Aluminum is cheap and practical, does not corrode and does not change the taste of the product.

He conducts heat well — water in an aluminum saucepan boils the fastest. There are two major flaws. The first is that this metal is very soft, and with careless handling the bottom of the pan can quickly become uneven.

The second is that food burns quickly in aluminum cookware. Cast iron tanks, the main owners in the kitchens of our great-grandmothers, have recently lost their positions. Although cast iron has many properties suitable for cooking: it heats evenly, keeps heat for a long time, is very durable, does not burn food, etc.

However, for modern kitchens, it is too heavy. However, cast-iron containers are still often used to prepare, for example, pilau, stewing vegetables or meat.

You can buy quite modern cast-iron dishes (one of these brands — French Staub). Copper as the main material for the production of pans is almost out of use.

It only covers the surface of the product, for the beauty and improve thermal conductivity.

In the last quarter of the last century, new, unprecedented qualities appeared in professional saucepans, which to date have already become familiar.

So, the handles are now welded to the pots — no screws and rivets, as before; however, the welding technology is such that the handles do not heat up. The lids are as close as possible to the pan, and holes are made in them to allow steam to escape. Handles on covers also do not heat up.

Special mention should be made of non-stick coating applied evenly or in the form of honeycombs.

If we talk about the segment "luxury", it is impossible not to mention the French brand De Buyer, existing since the last century.

Pans De Buyer can be found in prestigious restaurants around the world, and in addition — in the kitchens of Buckingham Palace, the residence of the President of France and the Palace of the Emperor of Japan.

Cookware of this brand even played one of "roles" in art house french film "A matter of taste". Of course, the prices for De Buyer are corresponding — 30% higher than for similar products from other companies.

In Russia, professional pots can be purchased from companies that supply equipment and interior items for the HoReCa segment — "Radius", "Russian project", "Suharevka", "Shopping design", "Anna Lafargue" and others, as well as in hypermarkets, such as Metro.

Another object to improve is the shape of the pan.

For example, the lids become lighter and at the same time (due to the special form and sometimes to the special gaskets) so fit the pan that a vacuum is formed inside.

Particular attention is paid to the handles. Manufacturers are connecting to the development of new models of biologists and anatomists, data on the mechanism of the human hand are taken as a basis, and the result is very comfortable pens.

For example, the brand De Buyer offers a new line of professional tableware from copper Inocuivre Induction. In her handles more convex shape — to keep very comfortable and modern design. Taking into account the anatomical convenience, handles are also made in the Affinity line.

The special, curved shape of the handle is in the BRA pot (Pintinox, Italy), besides, they do not heat up at all.

Pans for the preparation of any one dish are becoming more and more popular.

For example, there are pots for boiling asparagus — they are usually made of stainless steel and have a cylindrical shape, and a basket of the same stainless steel is inserted inside.

There are pans for spaghetti — two mesh hemispheres are placed in them, so you can drain the water from the pasta without using a colander.

There are pans for fish — an elongated shape, with a metal insert.

BTW

In a stainless steel saucepan, do not add salt to cold water — there may remain indelible dark spots on the bottom.

Aluminum pots can not be washed with a metal sponge — it scratches a soft metal surface.

Non-stick pans should not be heated to more than 250 ° C.

Before first use, cast-iron dishes should be ignited and then lubricated with vegetable oil.

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