Volume
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.
Non-stick coating
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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.
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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.
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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.Kit contents
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:
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Frying pan. A classic frying pan designed primarily for frying food.
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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.
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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.
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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.
