The modern market today offers a huge selection of kitchen utensils. One of the leading places belongs to pots. The choice is so great that it is hard to navigate not only young but also experienced hostess. In this article, I will review the most commonly used pans.
Pick your recipe
Enamel Pans
This type of kitchen utensil is used most often, but there is a nuance, their use is limited to cooking the first (hot) dishes: soups, borscht, stewed fruit and others. Advantages of these pans: with proper care, they will last a long time. Manufacturers offer a wider selection of sizes and colors at a relatively low price. The disadvantages include: the enamel darkens over time, and with careless handling, chips and cracks may appear.
Aluminum pots
Not even one housewife can do without these pans, they serve mainly for cooking second courses: mashed potatoes, pasta, rice and so on. There is an opinion that storing food in aluminum pans is harmful, as the products oxidize quickly, but this is not so. The whole aluminum pan is covered with an oxide film, and there is no interaction between food and metal. Advantages of this type of utensil: durability at a relatively low price, large size range, easy to care for. Disadvantages: with prolonged use, they darken.
Cast aluminum pots
The presence of such a pot can not boast not every housewife, but it is simply necessary in the kitchen. Thanks to the thick bottom and walls in the pan, vegetables and meat are perfectly stewed. The strength of casting serves as a guarantee of quality; this cookware does not deform during prolonged use, unlike thin aluminum pans. Advantages of this cookware: long heat retention, do not require special care. Disadvantages: a large weight, even an empty pan, food can burn, a relatively high price.
Stainless steel pots
Recently becoming more popular. They make excellent cereals: buckwheat, semolina, oatmeal, barley and others. Cereals turn out friable and at the same time remain juicy. Due to the presence of a "double" bottom, the food remains warm for a long time. Advantages: the handles of pots and lids are hollow inside and they do not heat up during cooking, the dishes are durable and will not lose their shape over the years of use. Disadvantages: high price, it is difficult to wash if the food is burnt.
Cast iron pots
Nowadays, almost never used, but a pity. Only in them you can cook a real pilaf, juicy and fragrant; buckwheat in a merchant way, and much more. Advantages: the alloy from which this cookware is made has high thermal conductivity, which allows you to languish cereals without overdrying them. The pan, if handled properly, will serve its mistress for many years. Easy to clean, just rinse and wipe dry. Disadvantages: despite the massive appearance, it is very fragile, you can not leave it wet - rust appears.
