Knowing how to choose a good saucepan is really important, because the taste of dishes depends on the right dishes. Going to the store, the landlady knows exactly what volume of dishes she needs, but from what material - not always. To understand what kind of pan to choose, you need to know all of their types and the dishes for which they are suitable.
How to choose the right saucepan?
Remember that each model has both advantages and disadvantages. It is best to take models with metal handles, because the plastic is not so strong. When buying, make sure that the lid is snug against the saucepan. It's good if it has a steam outlet. It is very convenient when the lid is made of glass, you can control the cooking process.
Many experienced housewives decide to choose a stainless steel saucepan, since such dishes have been the most common one not so long ago. This is also the most environmentally friendly material, the alloy has bacteriostatic properties. This saucepan is the right choice for large-scale cooking, as food does not deteriorate longer. When choosing, pay attention to the bottom: the more layers there are, the better. Having stumbled upon an inexpensive model, it is better not to be tempted, because a thin bottom will not allow to evenly cook food, it will burn.
Before choosing enameled pans, pay attention to the thickness of the walls. The fact is that thin walls and the bottom will create very big difficulties in the cooking process. Food will burn and stick to the walls of the dishes. This material is suitable only for cooking. When you decide which enameled pot to choose, choose the options with a wall thickness of at least 4.5 mm and weighty enough, then with cooking problems will not.
To prepare soups, fries or sauces, it is best to choose a pot of clay, since it can be cooked in the oven. Clay - the material is very fragile, short-lived. To extend the service life, the walls on both sides can be rubbed with garlic and put in
If you want to serve directly on the table, it is better to choose a pan made of glass, since the appearance of such dishes is very presentable. By using a special refractory glass, you can safely cook in the oven and then immediately put another hot aromatic dish on the table.
For prolonged cooking it is better to give preference to cast iron. In such dishes you can cook any dish. The only negative is the heavy weight and not the most presentable appearance.