Comparison Rondell Marengo RDS-584 vs Rondell Flamme RDS-024

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.

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.

— 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 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.