which cookware is better

Plastic dishes

So, plastic dishes. These days it is very convenient, differs in shape and color, is lightweight and is the best container for a larger number of products. At the same time, such dishes are the most dangerous, since plastic is a mixture of a large number of complex organic compounds.

And the safety of dishes obtained in this way depends on strict adherence to manufacturing technology in production. If plastic utensils have a strong chemical smell, this means that it is a cheap fake and the technological process was not followed during its manufacture.

Such dishes are much cheaper than higher quality analogues, but think about your health! Although you can get poisoned using even better quality plastic utensils if you use them for other purposes. Therefore, when purchasing any plastic utensils, pay attention to the labels. The labels should always indicate what products the dishes are intended for storing.

Plastic utensils are improving every year, but mistrust in them remains. And many people talk, or rather, about its unscrupulous manufacturers.

Aluminum cookware

The next material for making cookware that we will focus on is aluminum. Aluminum cookware is very convenient for cooking porridge and boiling milk, but nothing more. However, other dishes cannot be cooked in aluminum cookware. Aluminum containers are not at all suitable for storing food.

Melamine tableware

Melamine is a plastic with special additives. Such additives make plastic dishes look like glass or porcelain dishes. The price of such dishes is lower, which attracts the buyer. But melamine is very harmful to health. As foreign studies show, even animals that were fed in melamine dishes developed mutations and even cancer. Therefore, today the sale of dishes made from this material is prohibited in many countries around the world.

Stainless steel

Stainless steel is an alloy of iron, nickel and chromium. Dishes made from this material are light, beautiful and resistant to acid-base environments, so they can be used for preparing and storing food. This cookware also has disadvantages - food can burn in it.

By the way, any dishes need to be washed and this is an important issue for every housewife.

Teflon cookware

In recent years, cookware with a non-stick Teflon coating has become especially popular. This coating can protect the cookware itself from burning. The negative side of this coating is that it is easily scratched by any metal cutlery. Therefore, you need to cook on such utensils using special spatulas and spoons made of wood. In addition, Teflon cannot withstand heating above 200 degrees, as it begins to emit harmful fumes that are absorbed into our food and are harmful to health.

Enameled cookware

Enameled cookware is still considered the safest utensils for preparing and storing food. But its safety is short-lived, namely until the enamel is completely preserved. If such dishes have even one chip, the food in it becomes saturated with metal ions and becomes harmful for consumption.

Silicone

Silicone cookware has virtually no disadvantages, since silicone is an inert material that does not release toxins into food. In addition, silicone is elastic and can withstand heating up to 280 degrees and cooling down to 30 below zero. This material does not crumble, naturally cannot be subject to rust, and also does not interact with hot or cold foods. However, such utensils can only be used for cooking in the oven. Over an open fire, the silicone will melt.

Heat resistant glass

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It is important to understand which kitchen pan to choose - after all, you will use it very often.

We have prepared detailed instructions on how not to make mistakes when purchasing and what you should pay attention to. And the first thing worth talking about is how many pots there should be in the kitchen and why they are needed.

Determining the purpose of use

If you don’t have any pans yet, then everything seems simple - buy a ready-made set of 5-6 containers. What to do if there seems to be enough dishes, but it’s inconvenient to prepare a certain dish?

Not everyone thinks about the fact that each pan has its own functional purpose. Let's figure it out:

• Large saucepan 3-5 liters is ideal for soups, and in the summer - compotes. True, if you live alone and prefer to do without first courses, you can not buy it.
• The average capacity is 2-2.5 liters. considered universal. It is used both for warming up first courses and for preparing small portions of soup, pasta, etc. In fact - a must-have.
• Liter saucepan with a long handle, used for boiling eggs, sausages, and vegetables. Convenient and practical.
• It will also come in handy thick-walled saucepan or cauldron - suitable for cereals, pilaf, products that require a long stewing process.
• Saucepan, in fact, is a hybrid between a standard pot and a frying pan - a container of medium diameter with fairly high walls. Ideal for products that need moisture retention or sauces.

We have described the minimum set, which is enough to prepare all the main dishes. Of course, professional chefs will think that this is critically insufficient, and those who practically do not cook food at home will decide that five pans are overkill.

Therefore, think carefully about which of them you really need - it is better to have only 2 pans in the kitchen, but good and high-quality ones.

However, it is not enough to decide on the volume and shape: now cooking utensils are made from 7 different materials. How are they different and which one should you choose?

The ideal saucepan - what is it made of?

To make it easier to navigate, we analyzed all 7 types, highlighting their main pros and cons. We are sure that with these tables the choice will be much easier!

1. Dishes from the past - enamel

Surely, everyone remembers it from childhood - a white or blue saucepan with the obligatory drawings on the sides.

Nowadays it is used less often, but they are not in a hurry to forget it. Why is this happening?

How to choose: Pay attention to the way the enamel is applied- there are only two of them. The first, called spraying, is not very reliable - after just six months the coating will begin to peel off. Dipping is more durable and will last you for many years with proper care. It is indicated by 2-4 points on the bottom of the pan - the place of fastening on the conveyor.

Besides, the color of the enamel inside is important- it must be black, white or beige. Other tones indicate that dyes were used. They have a bad effect on the strength of the coating, and they themselves can be toxic - especially in cheap Chinese dishes.

2. Aluminum

Reviews about her say different things. For example, that food cooked in an aluminum pan is not edible and almost poisonous. Is it really?

Experts' opinion: Indeed, it is not recommended to buy such pans. If used frequently, they can be harmful to health.

So is it necessary to take risks? After all, there are many other, safe analogues that are not much more expensive!

3. Durable cast iron

Heavy dark pans seem unsightly at first glance. Let's see what advantages compensate for the appearance.

Nowadays you can find cast iron pans with enamel in stores. While significantly facilitating the care of dishes, they deprive them of their main advantages. So think twice.

When choosing, pay attention to the material itself: it should be dark and porous. At the same time, the surface is homogeneous and flat. Any chips, dents and deformations are a sign of low quality.

4. Popular Teflon

In the 90s, Teflon pots and pans made a real splash. Are they really that good or is it just a marketing ploy?

What are the conclusions? According to reviews, high-quality Teflon pans can withstand even pasta forgotten on the stove and do not deteriorate. But they are expensive and require extremely careful handling.

When buying, make sure that the coating is even and try to choose dishes with the thickest possible layer of Teflon.

5. Eco-friendly ceramics

Ceramic pots have become extremely popular on the crest of the fashion for environmental friendliness and naturalness.

Let's see why they are loved:

Many experts advise using ceramic pans - they justify their high cost. But be sure to consider the shortcomings - if you are not distinguished by accuracy, it is better to look for another option.

6. Stylish glass

We are talking about its special, fire-resistant form. According to housewives, such dishes are in no way inferior to ceramic ones.

When choosing glass pans, pay attention to the material itself: it should be uniform, without bubbles or color changes. And, of course, refuse Chinese cookware that costs 100 rubles - there is a risk that it will burst as soon as it starts to heat up.

7. Eternal stainless steel

The undisputed leader in popularity are pans made of stainless or medical steel. Why is that?

An important parameter is wall thickness. So, the bottom should ideally be at least 3 mm, and the walls - about 0.5.

We also advise you to study the labeling. It is usually presented in chrome/nickel format. 10/18, 12/18, 08/12. The more chromium in the alloy, the stronger and better quality the pan. However, it is not necessary to memorize the numbers - if anything happens, in a good store the seller will always advise you.

We hope we were able to clearly explain the difference. The choice is yours: think about what you plan to cook and what characteristics are priority. The only thing we still recommend is to abandon aluminum pans - they are too unsafe and the low price does not compensate for this.

But it is not enough to decide which pan to buy - enameled, cast iron or stainless steel. Necessarily consider what kind of stove you have- different pans are suitable for different types.

Selecting cookware for the hob

Yes, you are not mistaken. This is really very important - not every pan can be placed on a glass cover or a gas burner. Let's figure it out together:

• For electric hobs with glass-ceramic surfaces Do not use any pans with a rough surface - for example, cast iron. Suitable dishes made of stainless steel, glass, Teflon or ceramics, enameled steel.
• For induction hobs It is important that the bottom has magnetic properties - choose metal utensils.
• For gas stoves It is not advisable to use glass pans. But everything else - without restrictions. True, it is better to put ceramics on a small fire first so that it warms up evenly.

As you can see, this is a really important point: it will be a shame to buy an expensive pan that simply does not heat up or bursts on the first day.

What else is worth paying attention to?

It doesn't matter what material or volume you prefer. There are some nuances that are always important:

1. 1. Choosing from two similar pans, take the one where the walls and bottom are thicker. Yes, it will heat up longer, but more evenly.
2. 2. What more layers of non-stick coating, the longer the dishes will last you.
3. 3. Carefully inspect each element- no defects, chips, scratches. They significantly reduce the service life, and in some cases can be very dangerous.
4. 4. Pay attention to the cover: It should fit snugly against the edge and not move or slide off when tilted slightly.
5. 5. Important: Ideally, it has a small hole for steam to escape - this will prevent the liquid from boiling over.
6. 6. Make sure the bottom is level. The pan must be stable on the grill or cooking surface.
7. 7. If you buy pans made of steel, aluminum or enameled, look at the handles. Do not take those where they are welded - if they are soldered carelessly, there is a high risk of injury.
8. 8. It is better to assemble a set of separate but really necessary pans than to buy a ready-made set. The advantage of the latter option is a more favorable price, the disadvantage is the risk of taking unnecessary utensils.
9. 9. Not related to choice, but useful advice: think about where and how you will store these dishes. This is really a problem, especially in a small kitchen.

There is one more important point. Any utensils come into contact with your food. Are you sure that you should buy an unknown brand that does not guarantee high quality?

Understanding brands

Don't try to save money in this matter.

At best, you risk throwing away money, at worst, you also risk harming your health.

So, which companies have shown themselves to be good at producing high-quality pans?

• If we talk about aluminum, then it’s worth buying cookware only with a protective layer. These are the products produced by the German company BergHoff, as well as the Italian brand Lamart.
• Leader among Teflon pans- the well-known Tefal. It may be difficult to find a worthy competitor. But keep in mind - the price is appropriate.
• We recommend buying Russian-made cast-iron cookware - they are thicker than European or Asian ones. The concert “Biol” proved to be a good one. If you want enameled cast iron, take a closer look at the products of the Turkish brand Lava - it is inexpensive, and the quality, according to reviews, is at its best.
• French Savasan enamel pots You won't be happy with the price. But they are very reliable, durable and beautiful - such dishes can not be hidden before the arrival of guests.
• Italian Granchio Lauro Green Fiamma ceramic pots are of high quality and variety of designs. Definitely, the manufacturer deserves a place in our rating. Emile Henry also deserves attention - fans of cooking will be attracted by a wide range, where, in addition to ordinary dishes, there are rare variations such as tagine or ceramic baking pots.
• A large selection of stainless steel pans is widely represented by the already mentioned BergHoff brand - reliability and durability for affordable money. Unexpectedly competes with them Chinese tableware Kohen- it has been certified and confirmed its high quality.

If you like cookware from another brand, be sure to look for real reviews on the Internet so as not to purchase a low-quality or even dangerous item.

In our article we tried to cover all important aspects. We hope you now understand how to choose a really good pan and what you need to pay attention to. Have a pleasant and useful shopping!

This has been a matter of public concern in recent decades. Television and radio programs often discuss the negative impact of various materials on the human body, especially those we use in the kitchen. In Soviet times, the question of the safety of utensils was not asked: either all products were of high quality and harmless, or appropriate sanitary and hygienic examinations were not carried out. Perhaps both the first and second, because the vast majority of Soviet citizens used cheap aluminum cookware. In our country today, the choice of dishes is simply huge: for every color, taste and budget. But since the size of the wallet does not allow everyone to purchase expensive, but this does not always mean high-quality dishes, many settle on simpler options. We will talk about them. Currently, low-quality dishes made in Asian countries are widespread in Russia. It is these dishes that most often fall into the category of harmful and dangerous to human health.

100% harmful melamine tableware

Melamine tableware has long been recognized as dangerous to human health. But it is still supplied to Russia from Turkey, Jordan, and China. Moreover, it is not sold in these same countries (probably, it is specially produced to be used as a poisonous weapon against Russians). In the European Union and other self-respecting countries, the sale of melamine tableware is also prohibited. The same applies to the now popular melamine sponges: do not use them, their particles are not washed off the dishes at all.

Harmful metal utensils

When preparing hot drinks in tinned copper containers, metal ions are released into the liquid. The same thing happens when preparing hot dishes.

It is not recommended to store cooked food in metal containers or to scratch the inner surface of the pans. Because otherwise, metals can penetrate into food and, accordingly, then into your body.

The above recommendations apply even to luxury cookware from world-famous brands. Any metal pots and pans emit unsafe nickel and chromium ions to a greater or lesser extent. It is especially dangerous to leave sour and salty food in a metal dish: it will definitely absorb a huge amount of released ions.

Harmful aluminum cookware

Currently, aluminum utensils are secretly recognized as the most harmful metal utensils for human health. According to the results of comparative tests, aluminum cookware is at the very bottom of the rating in terms of safety effects on the human body.

It has been established that aluminum cookware changes its chemical properties when interacting with salt, soda and various acids. In this regard, it is forbidden to cook sour foods in aluminum cookware, such as cabbage soup, sauerkraut, sorrel, various jelly, compotes, stewed and fried vegetables, as well as bake food in foil in it. In addition, there is a hypothesis that aluminum cookware releases harmful metal ions into food when the temperature rises. Therefore, it is not recommended to boil milk in aluminum pans.

There have been documented cases of food poisoning among people who consumed food cooked in aluminum containers on a daily basis. Therefore, refrain from using aluminum products frequently in your kitchen. Do not even store water in aluminum containers for a long time: it has been noticed that when water is kept in an aluminum flask for a long time, a kind of metal oxide precipitate forms on its inner surface.

Claims by aluminum cookware manufacturers that the oxide film coating prevents harmful metal ions from entering food are reckless. Aluminum, regardless of the presence or absence of an oxide film layer, constantly penetrates food during cooking.

Aluminum has a bad tendency to accumulate in the human body, which can eventually lead to the development of a serious illness. If possible, avoid using aluminum cookware. In a number of European countries, aluminum cookware without non-stick coating has long been banned.

Harmful stainless steel cookware

Harmful stainless steel cookware is a serious problem faced by the CIS countries at the end of the first decade of the 21st century. There are a huge number of cases of purchasing harmful stainless steel utensils by hand or through online stores. Russian, Ukrainian and Belarusian online stores are overflowing with low-quality dishes of Asian origin, which, by the way, are often passed off as world-famous brands.

Not everyone can afford good stainless steel cookware. It is the relative cheapness of products that Asian manufacturers rely on. But using inexpensive cookware can be dangerous to your health. The thing is that low-quality stainless steel cookware often contains copper, which is cheaper than other alloy components. Food cooked in low-quality stainless steel cookware is enriched with harmful ions of non-ferrous metals and becomes unsafe for human health. You can recognize harmful stainless steel cookware by the characteristic metallic taste of food cooked in it.

It is reliably known that the manufacturers of dangerous stainless steel utensils are such Asian companies as “Happy Lady”, “Happy King”. Also, the Russian Rospotrebnadzor has established that “Haus Muller Zepter” cookware, which has nothing to do with real Zepter cookware, is dangerous to human health. Now the sale of Haus Muller Zepter is officially prohibited in the Russian Federation.

Enameled cookware can sometimes be dangerous too

Safety enamel cookware may have an interior coating of black, white, blue, sage or cream. If your dishes are coated on the inside with enamel of a different color, be aware that this coating contains a huge number of chemical compounds of manganese, cadmium and other metals harmful to health. Enameled cookware with brown, red and yellow interior coatings is especially dangerous.

If you find dishes with the correct color of the inner enamel layer, still do not let your guard down. First, check whether GOST is on the label. Secondly, evaluate the quality of the enamel coating itself: there should be no stains on it (they always indicate improper firing and, accordingly, poor-quality coating); the thickness of the enamel coating should be sufficient (if the pans are covered with two layers of enamel, the chances of avoiding contact of food with metal are twice as high). If there is a thick enamel layer, dangerous ions will not get through the metal base of the pan into the food.

Next, make sure that the enamel surface is perfectly smooth. The absence of depressions and pimples will avoid the accumulation of harmful bacteria on the dishes. In addition, there should be no cracks or chips on the inner surface of the enamel cookware. Otherwise, it becomes hazardous to health.

According to the results of a comparative analysis, enamel cookware was recognized as the most optimal option for preparing and storing food. Read more about such dishes.

Non-stick cookware

Non-stick cookware has gained recognition among millions of chefs due to the fact that they can cook food without additional fats, and therefore without additional calories and carcinogens. But, according to researchers, such dishes are not always safe.

The Teflon non-stick coating, for example, contains harmful perfluorooctanoic acid, which, when evaporated when the pan is heated too much, kills pet parrots. (Read more in the article on our website). In most cases, rats also die if they eat particles of non-stick coating. Those rodents that manage to survive become indifferent to individuals of the opposite sex and generally begin to lag behind in sexual development.

It is known that Teflon was originally used in the military industry for the manufacture of radars. Today, the DuPont company does not hide the fact that its patented Teflon can harm poultry when heated strongly and that at temperatures above 350 degrees it begins to deteriorate. However, as DuPont states, such a temperature is nonsense when cooking at home.

But, unfortunately, perfluorooctanoic acid is not the only cause for concern in the case of non-stick coatings. Scientists have found that when heated to 220 degrees, the Teflon coating releases benzene and other harmful substances.

Worn non-stick coating is especially dangerous. Do not use non-stick cookware if it is damaged on the inside surface.

If you can’t afford an expensive Teflon-coated frying pan, don’t buy a cheap one; it’s better to opt for a titanium-coated frying pan.

When are porcelain, glass and ceramic dishes harmful?

By themselves, porcelain, glass and ceramics are harmless. Well, except that if the surface is seriously damaged, heavy metal salts will begin to penetrate into the food from the thickness of the sintered clay of ceramic dishes.

Decorative painting on dishes made of porcelain, glass and ceramics can be dangerous. The painting must be underglaze so that the metals contained in the paints: cadmium and lead do not get into food. Dishes with underglaze (safe) painting are distinguished by muted colors of the design. Poisonous overglaze painting is easy to recognize by the riot and brightness of the colors.

What should you cook in so as not to feed your loved ones metals and elements that are harmful to health? What is better, the centuries-old experience of our great-grandmothers or new technologies?

Healthy eating is not only organic products, the way they are prepared, but also the right utensils. What should you cook in so as not to feed your loved ones metals and elements that are harmful to health?

What is better, the centuries-old experience of our great-grandmothers or new technologies?

Light pans or heavier ones?

Beautiful or healthy? And finally, whether it’s convenient or not.

6 types of dishes: choose wisely

Ceramics

Our ancestors used it thousands of years ago. Clay is a natural material, but there is one problem - the dishes are very fragile. Clay without glaze easily absorbs fats and odors. Lead is used in the production of glaze.

The paints used to coat pottery also contain not very useful substances - cadmium, zinc. When clay interacts with water, salts of heavy metals are formed. They are very harmful and accumulate in the body.Therefore, it is better to store dry foods in ceramics.

Copper utensils

"He hit the copper basin..." Many people remember how grandmothers cooked jam in copper basins. It is believed that in copper cookware food is cooked faster, less time is exposed to high temperatures and some useful substances can be preserved in the food.

But copper oxidizes, and products prepared in it are deprived of vitamins and polyunsaturated fatty acids.

Everyone needs food rich in vitamins. And this dishware is very expensive.

Cast iron cookware

Maybe someone keeps cast iron and frying pans as a memory of their great-grandmothers, because they are eternal utensils, but these utensils don’t really fit into a modern kitchen, even if food doesn’t burn in cast iron. But…

• First, the dishes are heavy.
• Secondly, it rusts quickly.

You need to take care of it, wipe it with oil, but there is a nuance here. The structure of cast iron is porous, oil penetrates deep into the pores and cannot be removed later.

Liliya Gushchina, chef at the MitStar cafe, believes that cast iron cannot be classified as harmless. “Reheating the oil leads to the formation of carcinogens. That's why we don't fry in the same oil twice. But when using a cast-iron frying pan, the fat particles in the pores heat up many times and are not healthy.”

Enameled cookware

Familiar colored Soviet pots and ladles. They were used even when chips and scratches appeared on the bottom or walls - and they appeared easily - as soon as the dishes fell or hit. And that’s it, the protective enamel coating is broken, the path for acids to the metal is open.

The task of enamel is to protect the metal from oxidation, interaction with products. And this effect lasts until the first chip or crack.But the enamel itself, if it is red or brown, is unsafe - it contains a lot of magnesium and manganese.

We talked about the harm of magnesium in the section on pottery, and excess manganese in the body leads to loss of appetite and drowsiness.

The safest dishes are those with white, gray, and blue enamel.

But enamel does not solve the problem of food burning at all.

Aluminum cookware

One of the most common utensils in Soviet public catering, and many had such utensils in their kitchens - light, cheap, and most importantly, stainless. Yes, aluminum has a natural oxide film on the surface, but it quickly deteriorates.

As soon as you start cooking sour cabbage soup in an aluminum pan, the brew will acquire a metallic taste and a grayish color... Completely unappetizing. And unhealthy. Moreover, aluminum causes changes in the brain, immunodeficiency develops, and the female reproductive system suffers.

Stainless steel cookware

Stainless steel cookware looks stylish, beautiful, and expensive in appearance. Food does not burn in it. But truly safe cookware must be made of a certain alloy. For example, nickel should be no more than 10%. Otherwise, nickel can cause allergies, oncology, and miscarriage.

The chromium in the alloy must be natural - trivalent, and not industrial, ecotoxic, hexavalent. If the chromium is incorrect - hello gastritis, stomach ulcers, psychoses and neuroses.

Food cannot be stored in stainless dishes - metals can penetrate food.

Do you need this?

But cooking soups and cereals in beautiful pots or frying steaks and scrambled eggs in stainless pans is practical and convenient.

And what? Cook only in stainless steel?

Not at all. You can cook in any metal container if the metal is protected with a special coating. Now there are a lot of cookware made of aluminum alloys on the market, but a coating is applied on top that improves the properties of the metal - food in such cookware does not burn.

But how safe is the coating itself?

Anton Aleshin, chemical technologist at Neva Metal Posuda JSC, confirms the safety of coatings for humans. “If the coating is solid, without damage, then it is completely harmless.

That is why when cooking you need to use plastic, silicone or wooden spatulas and spoons so as not to damage the integrity of the coating.

Modern protective coatings on frying pans are usually multi-layered, this increases their strength. And some water-based coatings can “heal” minor scratches. Yes, if you heat the pan too much, the coating can burn, and the food starts to burn - this is a signal that the pan needs to be replaced immediately.

However, modern cookstoves only heat up to 220 degrees. So you can safely use dishes with a protective coating.”

But it’s one thing to choose safe utensils, and another thing to be able to use them correctly.

Try to cook without oil. Modern coatings allow this. After preparing food, allow the dishes to cool on their own before they can be washed.

There is no perfect cookware. Each has strengths and weaknesses. The main thing is to choose safe utensils and use them correctly. Store food in one and cook in the other. But when cooking, you also need to follow some rules so that the food is tasty and healthy.If you have any questions about this topic, ask them to the experts and readers of our project

P.S. And remember, just by changing your consciousness, we are changing the world together! © econet

Which pan would you call good? It should not only be beautiful, but also comfortable and durable. And, preferably, universal. In this article, we have collected ten manufacturers of saucepans that we consider the best for home use in Russia in 2019.

What material is a good saucepan made of?

Perhaps the most popular material for pots (judging by the range of stores) - stainless steel. And this is not surprising:

• Stainless steel is easy to care for,
• in the cooking process, you can use any spoons and spatulas, including metal ones - unlike non-stick coating,
• you can cook dishes with vinegar and other acids (which you can’t do in an aluminum pan),
• a stainless steel pan looks beautiful, and this beauty lasts for a long time - the pieces do not break off, it is not afraid of temperature changes,
• in modern pans with a multilayer thick bottom and walls, food does not burn (if the bottom of the pan is thin, it can very well burn).

Almost all major manufacturers of cookware offer us stainless steel pans: foreign ones - Rondell, TalleR, Regent Inox, Gipfel, Tefal, Nadoba, Vitesse, Mayer & Boch, Tescoma, domestic ones - Amet, Kukmara, Gurman (from VSMPO-Dishes). In stores you will also find a large selection of cheap thin-walled pans (Indian, Chinese, etc.) that also say Stainless steel 18/10... A good steel pan can't be cheap! The low price should immediately sow doubt.

The second most popular material that was once the first - aluminum. Aluminum pots are light, inexpensive (extruded aluminum is lighter and cheaper, cast aluminum is heavier, stronger and more expensive). Absolutely safe when used correctly! Water boils quickly in them. Boiling eggs or jacket potatoes in such a saucepan is a sweet thing. Especially for those who grew up in the USSR. In a modern aluminum pan with a non-stick coating, you can stew sauerkraut and cook some compote, because there is no direct contact between acid and aluminum here. Aluminum pans are produced by TalleR, Rondell, Vitesse, Tefal and our Kukmara, Jarko, Vari, Kalitva.

For some dishes, only a thick-walled, heavy pan made of cast iron. Good cast iron pots can be found at Vitesse, TalleR, Rondell, Fissman.

The pots stand apart fire-resistant, impact-resistant glass. In such a saucepan, you can cook a dish, put it in the refrigerator, beautifully serve it on the table. The only thing you can't do is use it on the stove. Only oven or microwave. Glass pans are produced by Unit, Simax, Pyrex, Supra.

Ceramics- the most ancient material for making pots. The ceramic pan does not interact with food and retains heat for a long time. It can be used on the stove. Dishes cooked in ceramic dishes have a special taste. Ceramic pans are expensive. And very fragile, this must be taken into account. Ceramic pots are produced by Bekker, Delimano, Frybest.

To compare price levels, we chose a saucepan with a volume of 2-2.5 liters. Meet the top ten (according to customer and expert reviews) pot manufacturers!