Comparison Vinzer Grand Majestic Glossy 89164 vs Vinzer Techno 50077

- 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.

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 nominal depth of the pot. In most cases, it is a secondary parameter: the manufacturer selects the depth in accordance with the type, size and volume of dishes, and when choosing, you should first of all focus on these characteristics (for more details, see above).

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.

— 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.