Comparison Rondell Rain Drops RDS-829 vs Rondell Flamme RDS-040

- Pot. This category includes the classic type of pans: vessels with great depth and a pair of small loop handles on the sides. With rare exceptions, they have a round shape, the volume (see below) can be very diverse. Classic pans are intended mainly for cooking and stewing in the traditional way, over an open fire or in the oven (however, the latter largely depends on the material of the handle and the non-stick coating, see the corresponding paragraphs).

- Ladle. A type of pan, the main distinguishing feature of which is a long handle (instead of the classic paired loop handles). In some cases, it is more convenient to operate such utensils; in addition, long handles do not heat up as quickly as short ones. On the other hand, the handles of ladles are less able to bear heavy weight, and therefore pans of this type usually have a relatively small volume; and it can be difficult to use them in the oven.

- Pressure cooker. A type of pan equipped with a special cover. Such a cover is able to close hermetically, which ensures increased steam pressure and temperature inside the cookware. Due to this, the cooking speed increases significantly (hence the name). In addition, due to the closed structure, food does not oxidize when exposed to air, which is why pressure cookers are considered optimal for vegetables. However, this type of pan will be very useful in cooking other products, especial...ly when it comes to “long-lasting” dishes like jellied meat. Another advantage provided by the closed nature is ease of use: pressure cookers do not create splashes or stains during the cooking process and do not make the kitchen stuffy, because all the steam is inside. On the other hand, using such utensils requires some caution: the cover must not be opened until the pressure inside has dropped to a safe level. Usually a special valve is provided to release steam; many models are also equipped with emergency valves that prevent critical pressure increases. If necessary, the pressure cooker can also be used as a classic saucepan - just do not close the cover latches or take another cover, not airtight, but suitable in size.

— Steamer. True to their name, these pans are designed for steaming dishes. A classic steamer consists of a main container in which water is heated to create steam, and one or more “add-ons” on which food is placed during the cooking process. The bottoms of such superstructures are made of a special mesh or have small holes for the passage of steam. Technically, using some tricks, you can steam in a regular saucepan (see above), but using a specialized steamer for this is still much more convenient and simpler. In addition, in many models of this type, the main container is quite deep and can, if necessary, be used as a regular saucepan.

- Pasta cooker. Utensils intended for preparing pasta - pasta. It is somewhat reminiscent of a double boiler, consisting of two items: the main one is the pan itself, and the second is a container with holes both at the bottom and on the sides, or just a mesh basket. The pasta cooker allows the pasta to always be in water and after cooking you just need to remove the top element of the structure. The water will drain on its own and there will be no need for a colander.

- Kokotnitsa. Structurally, such pans are similar to ladles (see above), but have a very small capacity - usually about 100-150 ml. They are intended for preparing julienne and other similar dishes, most often by baking. Cocotte makers are poorly suited for other purposes, but they can be indispensable as serving utensils.

- Milkman. Containers designed, as the name suggests, for heating and boiling milk. The design of milk jugs is usually selected in such a way as to avoid “escaping” the contents; Some models have double walls and can be used for steam bath cooking. The volume of such dishes can vary: the smallest milk jugs hold about 0.25 - 0.5 liters and are designed to heat 1 - 2 servings of milk (or milk added to coffee), the largest vessels hold more than 2 liters. However, all milk jugs are distinguished by their “elongated” proportions - their height is noticeably greater than their diameter.

— Juice cooker. Specially designed saucepans designed for extracting juice from vegetables and fruits. In fact, the juice cooker consists of three “floors”: water is poured into the bottom container, the middle one is designed to collect the resulting juice, and the top one is a colander where vegetables and fruits are placed. Heating is carried out by steam generated in the lower container, and the container for the finished juice has a drain tube. Juice cookers are similar in purpose to juicers, but have a number of advantages over them. Firstly, in such a container you can prepare not only juices, but also jams, marmalades, jellies, etc. Secondly, the resulting product can be immediately sealed in jars; it does not need to be sterilized. Thirdly, juice from a juicer can be stored for a long time in a regular refrigerator, while juice from a juicer is best drunk immediately. The disadvantages of this method include the long cooking time.

- Set of dishes. A set consisting of several pans. The pots themselves can be of the same type or different, and even include other types of utensils (for example, a frying pan, see “Contents”), which gives quite a wide range of possibilities for choosing a set for specific needs. The set can be useful if you need to purchase several pans at the same time (for example, when completing a kitchen from scratch). Firstly, you will get everything you need in one go, without the hassle of searching and purchasing each individual item, and secondly, many manufacturers set prices in such a way that sets are cheaper than the same items purchased separately.

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.

The thicker the bottom, the more evenly the heat is distributed over it and the better the quality of cooking in the pan. Food will not stick to the bottom when frying or stewing dishes. Thick bottoms are less prone to deformation from strong heat and temperature changes, they also contribute to the stability of the product and reduce the risk of the pan tipping over by negligence. The reverse side of the medal is that the massive bottom increases the weight of the product.

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.

— 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.

— 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.

Cookware included in the set (see "Type") other than the pot(s) itself. Such cookware usually uses the same materials and coatings as the pan itself; therefore, these parameters are specified as common to the entire set. Specific types of items can be as follows:

— Frying pan. A classic frying pan designed primarily for frying food.

— Saucepan. Dishes that combine the features of a frying pan and a saucepan; in fact — a type of frying pan with high vertical walls and a flat bottom. It is intended mainly for stewing, sautéing, preparing sauces and gravy, as well as other types of cooking that use a lot of liquid and a large wall height is important. However, the use of stewpans for frying is also quite possible.

— Brazier. Dishes in the form of a low saucepan with a tight-fitting lid; some of these pans strongly resemble the stewpans described above, differing from them mainly in their greater height and paired handles. The brazier, usually, warms up faster and more intensively than a conventional pan, which allows you not only to cook, but also to fry various foods in it; and a tight lid allows you to keep the evaporation inside, so that the finished dish is fragrant. These features are indispensable when cooking some dishes, in particular, pilaf. But for "slow" cooking, braziers are not suitable.

— Steamer.... A device for cooking various dishes for a couple. For more information about this method, see "Type", here we note that in sets, a double boiler usually does not look like a separate dish, but a removable basket, which is installed in one of the complete pans.

— Bucket. Classic bucket with a long handle; for more details about it, see "Type", but here we will only say that sometimes it is more convenient to purchase such a vessel in a set, and not separately.

— Teapot. Usually — an ordinary kitchen kettle, designed to boil water on the stove. It is made in the same style as the pans, so it fits better into the set of dishes than a kettle bought separately.

— Pads on the handles. The presence of appropriate pads in the configuration allows you to safely, without fear of getting burned, take on the handles of the pan. At the same time, if necessary, they can be removed, and used utensils in the oven.

— Basket for frying. A wire mesh basket attachment that allows the pot to be used as a fryer. To do this, a basket with fried foods is immersed in liquid oil heated in a saucepan, and when ready, it is removed.

— Stand. Stand made of a special heat-insulating material, most often Bakelite. You can put a hot pot or other utensil on such a device without fear of damaging the surface underneath. Note that in sets (see "Type") there may be several coasters, but there are often fewer of them than the main items. However, when cooking, only 1 – 2 dishes are usually used at a time, so even this amount is enough in most cases.

— Kitchen appliances. Various appliances used in cooking: ladles, spatulas, chef's spoons, meat forks, skimmers, etc. Among other things, complete appliances are convenient because they are made in the same style as dishes — this will be appreciated by those who seek to neatness in the design of the kitchen.