Size
The size of a pan is indicated by its diameter (
for round pans) or width (
for square pans). For sets containing objects of different sizes, values for all objects are given in this paragraph.
The volume of the pan directly depends on the size (see below). At the same time, it is also determined by depth; In fact, this means that dishes with the same capacity can vary in size. In such cases, when choosing, it is worth considering that a wider pan heats up faster and more evenly, but requires a larger burner. Actually, the size of the pan should not be less than the size of the burner; this is especially important if you plan to use the dishes on an electric stove.
The smallest pans, sold individually, are
16 cm or less in size, in the largest this figure
can exceed 25 cm. As for sets, their sizes can be quite varied: in the smallest sets, the diameter of the largest pan is
less than 20 cm(although other types of dishes can be larger), in the largest sets, the size is
the same 20 cm(or even
more) has the smallest pan.
Volume
Working volume (capacity) of the pan. For sets (see "Type"), which include dishes of different sizes, values are given in this paragraph for all items.
A large volume allows you to cook a large amount of product at a time, but it affects the dimensions and weight of the pan. Therefore, the optimal capacity for different cases will also be different — depending on the amount of cooking and the type of dish. So, for classic pots,
3 – 4 L is considered a universal option: in such dishes it is convenient to cook soups and compotes for an average family. Models with a capacity
of 2 – 3 liters are also popular — they are convenient for cooking side dishes, as well as small amounts of cooking (for 1 – 2 people). The smallest pans have a volume
of less than 1 liter, they are suitable, in particular, for boiling eggs and heating milk. And the largest ones contain
more than 10 liters, such dishes are designed mainly for catering and public events.
There are also more detailed recommendations on the choice of volume, including for other types of dishes — ladles, milk jugs, etc. (see "Type"); these recommendations can be found in special sources.
Depth
The nominal depth of the pot. In most cases, it is a secondary parameter: the manufacturer selects the depth in accordance with the type, size and volume of dishes, and when choosing, you should first of all focus on these characteristics (for more details, see above).
Wall thickness
Too thin walls are easily deformed under the influence of regular heating, too thick — they heat up longer and differ in impressive weight. At the same time, thick walls distribute and retain heat more evenly, reduce the likelihood of overheating of the contents, and perfectly resist temperature changes. Ideally, the wall thickness of a quality pan should be between 0.5 and 0.8 mm.
