Comparison Lessner 55857 vs Lessner 55864-20

— Pot. This category includes the classic type of pans: dishes with great depth and a pair of small loop handles on the sides. With rare exceptions, they are round in shape, the volume (see below) can be the most diverse. Classic pots are mainly intended 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 relevant paragraphs).

— Bucket. A variety of pans, the main distinguishing feature of which is a long handle (instead of the classic pair of loop handles). In some cases, it is more convenient to use such dishes, in addition, long handles do not heat up as quickly as short ones. On the other hand, ladle handles are less able to bear a lot of weight, and therefore pans of this type usually have a relatively small volume; Yes, they are difficult to use in the oven.

— Pressure cooker. A variety of pans equipped with a special lid. Such a lid is able to hermetically close, which provides increased steam pressure and temperature inside the dish. Due to this, the cooking speed is significantly increased (hence the name). In addition, due to the closeness, food does not oxidize when exposed to air, which is why pressure cookers are considered optimal for vegetables. However, in the preparation of other products, this type of pot will be very useful, especially when...it comes to "long-playing" dishes like jelly. Another advantage provided by the closeness is ease of use: pressure cookers do not create splashes and stains during cooking and do not “breed stuffy” in the kitchen, because. all vapor is within. On the other hand, the use of such dishes requires some caution: the lid must not be opened until the pressure inside has decreased to a safe level. Usually a special valve is provided for the release of steam; many models are also equipped with emergency valves that prevent a critical increase in pressure. If necessary, the pressure cooker can also be used as a classic pan — it is enough not to close the latches of the lid or take another lid that is not airtight, but suitable in size.

— Steamer. In full accordance with the name, these pans are designed for steaming dishes. A classic steamer consists of a main vessel in which water is heated to create steam, and one or more “superstructures” 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 also steam in a regular saucepan (see above), but using a specialized double boiler for this is still much more convenient and easier. In addition, in many models of this type, the main container has a rather large depth and can, if necessary, be used as a regular pan.

— Pastoverka. Utensils for making pasta. It is somewhat reminiscent of a double boiler, consisting of two objects: the main one is the pan itself, and the second one 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 the water and after cooking it is enough just to remove the upper structural element. The water will merge itself and the need for a colander will disappear.

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

— Milkman. Containers designed in accordance with the name, for heating and boiling milk. The design of milk jugs is usually selected in such a way as to avoid "running away" of the contents; some models are double-walled and can be used for cooking on a steam bath. The volume of such dishes can be different: the smallest milk jugs contain about 0.25 – 0.5 liters and are designed to heat 1 – 2 servings of milk (or milk added to coffee), the largest vessels can hold more than 2 liters. However, all milk jugs are distinguished by "elongated" proportions — their height is noticeably greater than their diameter.

— Sokovarka. Pots of a special design, designed to extract juice from vegetables and fruits. In fact, the juicer consists of three "floors": water is poured into the lower container, the middle one is designed to collect the resulting juice, and the upper one is a colander where vegetables and fruits are laid. Heating is carried out due to the steam generated in the lower tank, and the dishes for the finished juice have a drain tube. By appointment, juicers are similar to juicers, but they have a number of advantages over them. Firstly, in such dishes you can cook not only juices, but also jams, marmalades, jellies, etc. Secondly, the resulting product can be immediately closed in jars, it does not need to be sterilized. Thirdly, juice from a juicer can be stored for a long time in a conventional refrigerator, while juice from a juicer is best to drink immediately. The disadvantages of this method include a long cooking time.

— Set of dishes. A set consisting of several pans. The pans themselves can be either of the same type or different, and even include other types of dishes (for example, a frying pan, see "Settings"), which gives quite a wide range of options 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 finding and buying 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.