Comparison Maestro Classic MR3517-24 vs Stenson MH-2758

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.

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.

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.

The following material options can be used in modern pans: aluminum, steel, cast iron, ceramics and copper. Learn more about each of them.

- Aluminum. A material familiar to many from Soviet-style pots; however, it does not lose popularity in our time. The advantages of aluminum are low weight, durability and good thermal conductivity, which ensures fast heating. Aluminum pans are well suited for vegetables and cereals; in addition, many consider this material the best choice for boiling milk: it practically does not burn during the process. At the same time, it is not recommended to cook products containing acids and alkalis (cabbage soup, jelly, compotes, etc.) in such dishes: with prolonged contact, aluminum reacts, which spoils the taste and leads to the formation of harmful substances. This material is also prone to scratches, and therefore you should not use hard brushes or abrasives when washing. If the wall thickness is small, you should also be careful with the temperature - deformation may occur if overheated.

- Steel. In the case of pans, stainless steel can be classified as a premium material: it is quite expensive, but strong, durable, heats evenly, cools fairly slowly, and most importantly, it is chemically inert and does not emit any harmful substances upon contact with foo...d. As a result, steel is very widely used in mid- and top-class models. Among the disadvantages, besides the price, it is worth noting the tendency to burn, which requires care when cooking.

- Cast iron. A kind of “kitchen classic”; It is relatively rare in pans, but continues to be used to this day. The advantages of cast iron are uniform heating, high heat capacity (such cookware retains heat for a long time) and resistance to overheating. Many consider this material ideal for “slow” cooking - stewing, simmering, etc. The large weight of cast iron can be considered both a disadvantage and an advantage - it provides stability on the stove. Obvious disadvantages are the tendency to rust (which requires careful care) and unsuitability for storing food - prolonged contact leads to oxidation and spoils the taste of the product. Additionally, cast iron pans are relatively fragile; however, this is partly compensated by the low cost of this material, and cast iron can only be split with a fairly strong blow.

- Ceramics. Ceramics based on fired clay or other similar materials. Such dishes conduct heat less well than metal ones, but they heat up very evenly and cool down slowly, making these pans ideal for “slow cooking” such as stewing and simmering. Ceramic pans are quite easy to clean; they allow the use of “harsh” detergents. Another advantage is that ceramics is chemically inert and does not affect the taste of food, even if it is stored in a pan for a long time. The main disadvantage of this material is its fragility: the pan can crack from a strong blow. Also, with ceramics, it is undesirable to allow sudden temperature changes - for example, placing heated dishes under cold water

- Copper. One of the key advantages of copper is its unusual appearance; thanks to the reddish-golden color, such dishes really look beautiful and stylish. On the practical side, this material is notable for its high thermal conductivity, thanks to which the pan heats up quickly and evenly - and this contributes to high-quality and quick cooking. Copper is not suitable for regular contact with food - this leads to oxidation and the appearance of harmful substances; however, this disadvantage is compensated for by the use of additional coatings (for example, tin or steel). But the clear disadvantage of this material is its high cost. In addition, the copper surface loses its shine literally after the first cooking, and to restore its appearance it must be washed manually with special products.

— Metal. Metal in this case means steel or aluminium; cast iron has its own specifics and is indicated separately (see below). The metal of the handles usually corresponds to the material from which the utensil itself is made (see "Material"); the exception is cast iron pans with steel handles for weight reduction and added strength. Anyway, metal handles are durable, reliable and resistant to high temperatures. Their main disadvantage is their high thermal conductivity: when cooking, the handles heat up to almost the same temperature as the pan itself, and you will need a mitt or potholder to hold it safely.

— Cast iron. Handles found mainly in utensils made of the same material. The key feature of these handles is that they are often made in one piece and are an extension of the material of the pan (whereas steel or aluminium handles are attached separately — usually welded or screwed). This has a positive effect on reliability, otherwise the cast-iron handles are completely similar to the metal ones described above.

— Coated. Handles, usually metal or cast iron (see above), with a special heat-insulating coating. Most often, such handles can be taken even without tacks or other “thermal protection”; and even if the handle is too hot, the coating significantly reduces the chance of burns. On the other hand, the coating is not always compatible with oven...s (see "Additional"), because not every material tolerates temperatures above 150 °C.

— Bakelite. Handles made of special plastic — Bakelite. The main advantage of this material is a very low thermal conductivity, due to which such handles practically do not heat up during cooking, they can be taken with bare hands without fear of getting burned. Bakelite can char when exposed to open flames, but is completely fireproof. At the same time, this material is practically not suitable for the oven (even if the pan itself is compatible, the handles, usually, have to be removed), and its strength is somewhat lower than that of metals (although the cost is less). Because of this, bakelite handles are found, although quite often, but noticeably less often than metal ones.

— Ceramic. Ceramic handles are an integral part of pots made of ceramics, and are almost never found in other dishes. For more details about the features of this option, see "Material — Ceramics". Also note here that although handles of this type require the use of grips, they heat up a little more slowly than metal ones, which somewhat reduces the risk of burns in case of careless handling.

— Wooden. Handles made of wood combine good thermal insulation with an attractive appearance — thanks to the colour and specific patterns. At the same time, this material is not suitable for ovens, has no particular practical advantages over Bakelite (see above), and costs much more. Not only that: the tree is also quite sensitive to moisture and dirt, it is not easy to wash such a handle from stubborn fat, and regular contact with water can lead to delamination and cracking, and even the appearance of mold. However, much depends on the type of wood. In light of all this, modern pans are extremely rarely equipped with wooden handles, and usually we are talking about expensive models, where wood (precious species) is used not only for practical reasons, but also as an important design element.

- Teflon. Classic so-called non-stick coatings, used primarily to ensure that the prepared product does not stick to the walls of the vessel during overheating and burning. On the other hand, this material is very delicate: it is recommended to protect it from scratches, wash it without abrasives, use plastic or wooden spoons/scoops, etc. And even with full compliance with the rules of use, Teflon wears out and becomes unusable in 3–4 years. We also note that this type of coating is highly recommended to be combined with a thick, preferably multi-layer bottom - in order to avoid deformations and the appearance of cracks on the surface.

— Ceramic. A fairly advanced version of non-stick coating : unlike Teflon, it has high strength, but does not lose its properties and does not emit harmful substances even when scratches and cracks appear. A disadvantage of ceramics is sensitivity to temperature changes - for example, if you fill a heated dish with cold water, cracks and chips may appear. And such a coating is somewhat more sensitive to impacts than Teflon.

— Stone (marble). This name combines several varieties of non-stick coatings that have one common feature - stone inclusions, mainly marble, granite, etc. is also found. The properties of such materials...and the features of their operation are often different. But in general, this addition gives the coating not only additional strength and wear resistance, but also an unusual “speckled” appearance - stone particles are usually lighter than the base. The specific features of the operation of such coatings in each case should be clarified separately, but they are most often more durable and resistant to various “troubles” than pure Teflon.

— Enameled. The special enamel coating does not have any special non-stick properties - it is used mainly to prevent contact of the metal surface of the vessel with food. Even stainless steel is prone to oxidize to some extent, which, if stored for long periods of time, can ruin the taste of food or even make it hazardous to health; Enameled dishes are free from such shortcomings. On the other hand, enamel is quite sensitive to scratches and chips; it cannot be washed with abrasive agents (which makes cleaning difficult), and the lifespan of such a coating is relatively short. We also note that modern manufacturers use enamels of different grades and, accordingly, quality; In this case, it makes sense to focus on the price category of the pan.

— Compatible with induction. Compatibility of a pan with electric heaters of induction type. Such heaters have specific requirements for dishes — in particular, the bottom must be flat and made of certain metals; therefore, it is best to use pans that initially allow use with induction.

— Dishwasher safe. Possibility of washing the pan in the dishwasher. Not all dishes are compatible with such machines due to dimensions, material characteristics, etc.; and therefore, if you plan to wash the pan in the dishwasher, you should separately make sure that it is compatible.

— Use in the oven. Possibility of using the pan for cooking in the oven — baking, simmering, etc. The main requirement in this case is resistance to high temperatures. Accordingly, pans with this feature must have metal handles (or the ability to remove handles if the latter are made of less heat-resistant materials). Non-stick coating is not an obstacle for use in the oven, however, with some of its varieties you need to be careful; see "Coating" for details.

— Cover with temperature sensor. Availability in a set of delivery of a cover with the built-in sensor displaying temperature in a pan. Such a sensor makes it easier to monitor the degree of heating of the product inside and, accordingly, helps to fine-tune...the cooking mode. Among the shortcomings, one can note the incompatibility of such covers with ovens and, most often, with dishwashers (see above). And the price of pans in the presence of a temperature sensor increases accordingly. Note that if this function is not regularly provided, a cover of the appropriate size can be purchased separately.

— Funnel for seasonings. The presence of a funnel for seasonings in the regular lid of the pan. Such a funnel is usually located in the centre of the lid and is aligned with the handle. Its purpose is the uniform supply of liquid seasonings (vinegar, wine, oil, etc.) to the dish being prepared: the liquid is poured into a funnel, from which it gradually flows into the pan through a small hole. In addition, many of these funnel handles have a dual purpose — their shape allows you to put the lid handle down and use it as a stand for hot dishes.

— Hole for steam. The presence of a hole for steam in the lid of the pan. High steam pressure is good in pressure cookers (see "Type"), but in normal mode it is not always desirable, because. can lead to the formation of foam and the “escape” of the prepared product, with all the corresponding troubles — such as pollution of the stove, or even extinct gas. To avoid this, you have to slightly open the lid, moving it from the centre of the pan. However, this creates another danger — the lid is not secure and can slip off if not properly positioned. The steam hole eliminates both inconveniences: the lid can lie securely in its regular place, at the same time, excess pressure will still be bled off.

— Drain hole. The presence of a specific detail in the design of the pan, which facilitates the draining of liquid from it. The name "hole" is rather arbitrary — usually it refers to a spout or groove on the top edge of the pan. Such a groove directs and narrows the flow of liquid, which is very useful when draining into another vessel, especially if this vessel has a narrow neck (for example, when you need to pour freshly brewed compote into a bottle). And in the most advanced versions, a peculiar design of the lid is also provided: in the part that is opposite the drain hole, holes are made or a mesh is installed. Due to this, the lid can act as a strainer, releasing liquid from the pan and retaining other contents inside.

— Multi-layered bottom. The presence of a multi-layered bottom in the design of the pan. This function is most often used in steel models, occasionally in aluminium (see "Material"). Such a bottom most often has three layers: outer and inner from the main material of the pan, and between them — a layer of another substance, more heat-conducting and heat-intensive (for example, copper). Due to this, much faster and more uniform heating is provided, and such dishes cool down more slowly than single-layer ones.

— Displacement scale. A special scale applied inside the pan and allowing with a certain degree of accuracy to determine the volume of products inside. This function is especially useful for those who like to cook in the maximum accordance with recipes.

— Detachable handles. Possibility to detach the handle (or handles) from the pot. This function has two main purposes. Firstly, it makes the dishes more compact, which is useful for storage and transportation. Secondly, such an opportunity is often critical for using dishes in the oven (see above): a long handle may simply not fit there, and some materials (see “Handles”) are not designed for the oven in principle.

The country of origin of the brand under which the pan (or set) is marketed. Usually, it is indicated by the "homeland" of the manufacturing company or by the location of its headquarters.

There are many stereotypes associated with the “nationality” of brands and products, but most of them have no basis nowadays. First, the actual place of production is often different from the brand's country of origin. Secondly, the quality of the goods depends not so much on geography, but on the policy of a particular company and how carefully this very quality is controlled in it. Therefore, you should pay attention to the country of origin of the brand only if you fundamentally want or (do not want) to support a manufacturer from a certain state. Quality is best judged by the reputation of a particular brand and the general price category.