Comparison Tefal Ingenio Natural On L7669402 vs Tefal Ingenio Emotion L897SA74

Number of main items included in the package. This parameter can be specified both for cookware sets and for steamers/ juice cookers(for both, see “Type”). In the first case, the main items are considered to be the cooking vessels themselves - pots, pans, etc.; lids and additional accessories such as stands are not included in the calculation. For steamers, the number of items means the number of tiers provided in the design - including the lowest one, into which water is poured.

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.

In modern pans, such material options can be used: aluminium, steel, cast iron, ceramics and copper. More about each of them.

— Aluminium. Material familiar to many from Soviet-style pans; nevertheless, it does not lose popularity nowadays. The advantages of aluminium are low weight, durability and good thermal conductivity, which ensures rapid heating. Aluminium pans are well suited for vegetables and cereals, in addition, many consider this material to be the best choice for boiling milk: it practically does not burn in the process. At the same time, it is not recommended to cook products containing acids and alkalis (shchi, kissels, compotes, etc.) in such dishes: aluminium reacts with prolonged contact, which spoils the taste and leads to the formation of harmful substances. Also, this material is prone to scratches, and therefore, when washing, you should not use hard brushes and abrasive products. If the wall thickness is small, you should also be careful with the temperature — deformations are possible during overheating.

— Steel. In the case of pots, stainless steel can be attributed to premium materials: it is quite expensive, but strong, durable, heats up evenly, cools rather slowly, and most importantly, it is chemically inert and does not emit any harmful substances in contact...with food. As a result, steel is very widely used in middle and top class models. Of the shortcomings, in addition to the price, it is worth noting the tendency to burn, which requires care when cooking.

— Cast iron. A kind of "kitchen classic"; in pans is relatively rare, but continues to be used to this day. The advantages of cast iron are the uniformity of heating, high heat capacity (such dishes keep heat for a long time) and resistance to overheating. Many consider this material perfect for "slow" cooking — stewing, simmering, etc. The large weight of cast iron can be attributed to both disadvantages and advantages — it provides stability on the stove. The obvious disadvantages are the tendency to rust (which requires care in care) and unsuitability for food storage — prolonged contact leads to oxidation and spoils the taste of the product. In addition, cast iron pans are relatively fragile; however, this is partly offset 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 cookware conducts heat worse than metal, but heats up very evenly and cools slowly, making these pans perfect for “slow cooking” like stewing and simmering. Ceramic pots are easy to clean and can be used with "hard" detergents. Also, the advantages include the fact that ceramics are chemically inert and do not affect the taste of food, even if it is stored in a saucepan for a long time. The main disadvantage of this material is fragility: the pan can crack from a strong blow. Also, with ceramics, it is undesirable to allow sudden temperature changes — for example, put heated dishes under cold water.

— Copper. One of the key advantages of copper is its unusual appearance; thanks to the reddish-golden colour, 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 fast 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 by the use of additional coatings (eg tin or steel). But the unequivocal disadvantage of this material is the high cost. In addition, the copper surface loses its luster literally after the first cooking, and to restore its appearance, it must be washed manually with special products.

The material of the lid supplied as standard with the pan.

— Metal. Metal covers are characterized primarily by strength and reliability. In addition, metal is practically the only option for pressure cookers (see "Type"), as the lids of such pans are subjected to considerable stress. Most often, metal lids are made from the same material as the pan itself (see "Material"). The main disadvantage of this option is opacity: you can check the condition of the product in the pan only by opening the lid. Yes, and to a “hard” washing (abrasive powders, metal brushes), such covers are quite sensitive — scratches may appear.

— Cast iron. Lids made of cast iron are mainly used in pans made of the same material (see "Material"). They have all the characteristic features of metal lids (see above), except that they are heavier and somewhat more brittle; however, it is still quite difficult to damage cast iron.

— Glass. The main advantage of glass lids over metal and cast iron lids is transparency — due to this, you can observe the state of the product in the pan without removing the lid. Of course, such a cover is prone to fogging and getting dirty, which interferes with the view, but anyway it is better than with a completely opaque material. In addition, dishes with glass lids have a rather stylish appearance, and the lids themselves are often equipped...with handles made of Bakelite or other heat-insulating material, which allows you to remove them with your bare hands and not be afraid of burns. Yes, and "hard" cleaning glass transfers without problems. Its main disadvantage is increased fragility — such a cover can crack from a relatively mild impact. However, this disadvantage is partly compensated by the large thickness of the glass.

— Ceramics. Such lids are used exclusively with pans of the same material; for more information about the properties of ceramics, see "Material".

Some pans may come with additional lids made of different materials. For example, a pressure cooker may come with a glass lid — it is not suitable for regular use with high pressure inside, but will be convenient when used as a classic pot.

Also note that pot lids are sold separately and usually have standard diameters. So if for one reason or another you are not satisfied with the complete cover or it is not in the set, there is almost always an opportunity to buy another one.

— Teflon. Classic so-called non-stick coatingsused primarily to ensure that the product being cooked 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 abrasive products, use plastic or wooden spoons / scoops, etc. And even with full observance of the rules of use, Teflon wears out and becomes unusable in 3-4 years. Also note that this type of coating is highly recommended to be combined with a thick, preferably multi-layered 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, while it does not lose its properties and does not emit harmful substances even when scratches and cracks appear. The disadvantage of ceramics can be called sensitivity to temperature changes — for example, if you fill heated dishes with cold water, cracks and chips may appear. And such a coating is somewhat more sensitive to shock than Teflon.

— Stone (marble). Under this name, several types of non-stick coatings are combined that have one thing in common — stone inclusions, mostly marble, granite, etc. are also found....The properties of such materials and the features of their operation are often different. But in general, such an 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, however, they are most often more durable and resistant to various “troubles” than pure Teflon.

— Enamelled. The special enamel coating does not have special non-stick properties — it is used mainly to prevent contact of the metal surface of the vessel with food. Even stainless steel tends to oxidize to some extent, which can spoil the taste of food or even make it dangerous to health if stored for a long time; enamelware is devoid of such shortcomings. On the other hand, enamel is quite sensitive to scratches and chips, it cannot be washed with abrasive products (which makes cleaning difficult), and the life of such a coating is relatively short. Also note that modern manufacturers use enamels of different grades and, accordingly, qualities; 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.