Size
The main size of the dishes.
Most often, only one size is indicated here, but which one depends on the shape (see above). So, for round cauldrons, the diameter is given, and for oval and rectangular ducks — the length (the largest of the dimensions). Anyway, this indicator allows you to determine two points: firstly, how suitable is the container for “large-sized” ingredients (for example, a half carcass or a whole carcass of a bird); secondly, whether the dishes will fit on the stove, in the oven, microwave, etc. In addition, other dimensions may be indicated in the notes (for round dishes — height, for other shapes — length), which makes it even easier to estimate the capacity and space occupied.
As for specific values, a size
of up to 30 cm is considered small — however, in many cases this turns out to be quite enough, so a lot of such dishes are also produced.
31 – 35 cm can be called an average,
36 – 40 cm is above average, and in the most dimensional thick-walled household dishes, the size can
exceed 40 cm. It should be noted that the volume (see below) also depends on the width and height of the product, so there is no direct connection between the capacity and the claimed size: for example, dishes for 7-10 liters are found among all the categories mentioned above — from " up to 30 cm” to “more than 40 cm”. Thus
..., when choosing, it is worth not only taking into account the indicated size and volume, but also specifying specific dimensions.Volume
Nominal volume of dishes. Usually, it is indicated by the working volume — the actual amount of content that can fit inside without problems when used for its main purpose.
The main criterion for choosing this indicator is the volume of the planned cooking. So, dishes
up to 4 liters are intended mainly for small families of 2 – 3 people.
4-6 liter containers are already suitable for eating for 4-5 people. A capacity of
7 – 10 liters allows (especially in the case of ducklings) to fit inside a half carcass, or even a whole carcass of a bird. And the largest dishes will hold
more than 10 liters(in some cauldrons — up to 30 liters or more); such products may already come in handy at large family celebrations, mass events and in cafes / restaurants
Just in case, we recall that the reverse sides of a large volume are bulkiness, corresponding weight, as well as increased cost. In addition, for the effective use of such dishes, you need the appropriate space and equipment. Therefore, it is far from always that a larger volume is the best choice — it is worth considering the real needs and cooking conditions.
Also note that dishes similar in volume can have different shapes and proportions. For details on the form, see above; and proportions are associated with many nuances that determine the effectiveness of dishe
...s in a given situation. For example, a lower and wider cauldron will heat up more evenly when used on a kitchen burner, while a taller cauldron will work better in the oven. Detailed recommendations on this subject can be found in special sources.More features
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Compatible with induction. The possibility of using cookware on electric stoves with induction type heaters. Such heaters, in accordance with the name, use the phenomenon of electromagnetic induction. Their advantage is that during operation, it is not the surface of the stove that is heated, but the dishes "directly" — this is considered very safe and effective. However, not all cookware can work normally with induction burners — this requires certain materials. Therefore, if you buy a goose dish or a cauldron for such a stove, you should separately make sure that this possibility is available.
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Dishwasher safe. The ability to safely wash dishes in the dishwasher. The features of the work of modern "dishwashers" are such that some materials (and even utensils made of suitable materials, but inappropriate shapes) are not compatible with them. Therefore, if the possibility of washing in a car is important to you, you should choose products in which this possibility is directly stated.
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Use in the oven. Possibility of safe use of dishes in the oven. The mode of operation of the oven differs from cooking on the hob in that the heating temperature is relatively low, but hot air is in contact with all external parts of the dishes. This can create problems, for example, if there are rubber grips on the handles. Therefore, for cooking in the oven, it is w
...orth purchasing only those dishes that were originally designed for this.
— Multi-layered bottom. The presence of a multilayer bottom in the design of dishes. The alternation of layers of different materials makes it possible to provide a combination of strength, uniformity of heating and resistance to temperature changes in one product. The disadvantage of such classic models is the high price. Note that a multi-layered bottom is found mainly in caterpillars (see "Type"), cauldrons, for a number of reasons, this feature is not required.
— Lid-frying pan. The presence of a special lid in the delivery set of dishes, which can be used as a full frying pan. The advantage of such a kit is obvious: it can be used both as a goose or a cauldron, and as a frying pan. However note that in some recipes a closed lid is critical, and it will not work to use both elements of the kit at once (the main container and an additional frying pan). However, anyway, an additional item of utensils may be useful. About the features of the use of frying pan lids made of different materials, see "Lid Material".
— Hook for hanging. The presence of a bow for hanging in the design of dishes. This feature is intended primarily to ensure that the goose or cauldron can be hung over a hearth, fire or other similar source of heating. Accordingly, this opportunity will be appreciated primarily by lovers of nature trips, adherents of traditional cuisine and other users who use an open flame for cooking.Country of origin
The country of origin of the brand under which the goose or cauldron is presented on the market. Usually, it is indicated by the "homeland" of the manufacturing company or by the location of its headquarters.
There are many stereotypes associated with the “nationality” of brands and products, but most of them have no basis nowadays. First, the actual place of production is often different from the brand's country of origin. Secondly, the quality of the goods depends not so much on geography, but on the policy of a particular company and how carefully this very quality is controlled in it. Therefore, you should pay attention to the country of origin of the brand only if you fundamentally want or (do not want) to support a manufacturer from a certain state. Quality is best judged by the reputation of a particular brand and the general price category.
