Comparison Siton CH340/8K 8 L vs Simax 7156/7166 3.2 L

- Gosling. The name “duckling” is also found. Thick-walled dishes for stewing, originally used mainly for poultry (hence the name) - the shape and size of goose pans are often designed so that the whole carcass can be placed inside. However, there are exceptions to this rule. Also, of course, it can be used with other products - in particular, with some skill, a duck roaster can replace a cauldron (see below). As for the shape, the standard is either oval or rectangular - this is what primarily distinguishes ducklings from cauldrons. However, round dishes are also found in this category; in such cases, the differences lie either in the material (cauldrons are made of glass) or in the thickness of the walls (for metal cauldrons they are somewhat thinner than for cauldrons).

- Kazan. Another type of cookware for stewing and other “slow” cooking. It is worth noting that there are several types of cauldrons; in this case we mean products that have a flat bottom. The general shape of the dishes can be different: some models taper downward, others are made cylindrical and resemble saucepans, and others are close in shape to hemispherical Tatar cauldrons (see below). However, we emphasize that in any case a flat bottom is mandatory - and thanks to it, the cauldron can be reliably installed on a regular kitchen stove and used effectively on it. Such dishes are considered ideal primarily for dishes of Cent...ral Asian cuisine, such as pilaf and shurpa, although the variety of recipes for cauldrons is very large.

Tatar cauldron. This category includes cauldrons that have a classic hemispherical shape, without a flat bottom - this is their main difference from “regular” cauldrons (see above). This shape is considered optimal, in particular, for cooking over a fire: in such cases, the hemisphere heats up as evenly as possible, providing a taste that is difficult to achieve in a flat-bottomed pan. It is this type of cookware, among other things, that is considered ideal for preparing pilaf and some other dishes of Central Asian cuisine. But Tatar cauldrons are not suitable for use on ordinary household stoves. So, on some types of burners it is simply impossible to stably install such a vessel; and where this is possible, the heating area turns out to be very small, and the cauldron actually turns into a wok frying pan (and using it in this role is much more difficult than a real wok). The situation with ovens is somewhat simpler, but cauldrons and ordinary cauldrons with a flat bottom are also better suited for this application.

General shape of the product (along the top edge).

The most widespread in modern thick-walled dishes is the round shape; oval and rectangular products are less common, and very rarely - square ones. The features of one form or another largely depend on the type of cookware (see above): here is a more detailed description of the different options:

- Round. Traditional option for cauldrons, including Tatar ones; however, the latter can also be made oval, but a “regular” cauldron is, by definition, round. But among goose dishes, this form is rarely used: usually these are either cauldron-shaped products, but made of thick glass, or cylindrical dishes, the thickness of the walls being something between a saucepan and a cauldron. In any case, this option ensures the most uniform heating on all sides, especially when using an oven or open fire.

— Oval. One of the most popular forms for goslings. Excellent for cooking whole poultry carcasses (with appropriate capacity), in general it provides fairly uniform heating (both in the oven and on the hob). In addition, with the same overall dimensions, oval caterpillar tracks are somewhat cheaper than rectangular ones; On the other hand, they have a smaller capacity.
In addition, certain models of Tatar cauldrons are made oval (see “Type”). However, the difference...between the length and width of such products is usually small, and they do not have any fundamental differences from their round counterparts.

- Rectangular. Another option common among goslings. With the same overall dimensions, this shape provides greater capacity than an oval one, and when cooking a whole carcass, it allows you to supplement it with a large amount of side dish. The disadvantages of such products include less uniform heating when used on a hob; so rectangular roasting pans are best suited for the oven. In addition, they are slightly more expensive than oval models, which are similar in size.

- Square. A variation of the rectangular shape described above. It is also found exclusively among goose meats and is designed mainly for the oven, but is intended primarily for contents cut into small pieces - it is not very convenient to cook a whole carcass in such a container. In light of this, square caterpillars are extremely rare in our time.

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.

The material from which the product is made.

In addition to traditional cast iron, aluminum is very popular in modern thin-walled cookware, and models made of special glass have become noticeably widespread among casserole dishes. Other materials, such as steel and ceramics, are noticeably less common. Here is a more detailed description of each of these options:

- Cast iron. “Timeless classic” of thick-walled cookware. Cast iron has been used since ancient times and still does not lose popularity: even today, many specialists in oriental cuisine prefer this material. This is due to a number of advantages. Thus, cast iron walls are excellent for “slow” cooking: they heat up evenly and retain heat well (especially since such walls are usually made quite thick, including to ensure the necessary strength). The surface of such cookware is quite easy to clean, and if certain rules are followed, it itself acquires non-stick properties and does not require special coatings (see below). On the other hand, cast iron products are noticeably more expensive than aluminum ones; they have more weight, which is especially critical for large volumes; and the exploitation of cast iron requires compliance with some specific rules. So, when using for the first time, the product must be calcined and washe...d to get rid of dirt and bring the surface into working condition; and it is undesirable to leave food in a cast iron container for a long time (more than a day), since oxidation may begin and the taste of the contents will deteriorate. In light of this, cast iron cookware today, although used quite widely, is inferior to aluminum in terms of prevalence.

- Aluminum. Aluminum alloys have emerged as a modern alternative to the cast iron described above. The main advantage of this material is its low weight, making dishes made from it quite light even with a large volume. True, aluminum is still inferior to cast iron in terms of heat capacity and differs in heating characteristics; therefore, principled adherents of traditional recipes do not accept such utensils, believing that they cannot provide full simmering. However, in an ordinary home kitchen, an aluminum cauldron or a roasting pan can well serve as a replacement for a heavy cast-iron container. But among the obvious disadvantages of this material, it is worth noting the lack of non-stick properties - in the end you either have to put up with difficulties in cleaning, or buy dishes with a special coating (see below). We also note that aluminum cauldrons with relatively thin walls are considered unsuitable for preparing classic pilaf, and storing food in uncoated containers is undesirable - prolonged contact leads to oxidation of the metal and deterioration of taste.

- Glass. Special heat-resistant glass can be found mainly among ducklings. For a number of reasons, such cookware is considered suitable mainly for ovens, although some models can be used on burners without problems (usually dishes with this feature are round in shape and differ from cauldrons only in material). Be that as it may, the glass heats up fairly evenly and retains heat well; it is quite easy to clean and can withstand even “harsh” abrasives without problems (although formally it does not have non-stick properties); and the transparency of the dishes allows you to control the condition of the dish to a certain extent without opening the lid. Among the key disadvantages of such products, one can note, first of all, incompatibility with induction burners. In addition, glass is considered a fragile material; however, this moment is compensated by the large thickness of the walls, and breaking such dishes is not as easy as it might seem. But it is advisable to protect it from sudden changes in temperature - otherwise there is a possibility of cracks and even destruction.

- Ceramics. A material that is in many ways similar to the glass described above - with the exception of transparency. Thus, ceramic cookware has good heat capacity, heats up evenly, is easy to clean and is durable enough for everyday use; on the other hand, such products are not suitable for induction heaters, and also do not tolerate sudden temperature changes. As for appearance, the opacity of this material is to some extent compensated by the fact that it can be given different colors and even designs. The main disadvantage of thick-walled ceramic cookware is its high cost; That is why it is not particularly popular these days.

- Steel. Food-grade stainless steel is highly durable and reliable: even with a relatively small wall thickness, it can withstand falls and strong impacts. On the other hand, in the case of thick-walled cookware, this material is in many ways inferior to cast iron. Thus, steel walls do not heat up as evenly as cast iron walls and cool down faster; this is especially noticeable in light of the fact that the thickness of such walls is usually small - otherwise the dishes would turn out to be unreasonably expensive. In addition, steel does not have non-stick properties - this requires the use of special coatings; and products without such a coating are difficult to clean. So, products made from this material are rare and fall mainly into two categories: inexpensive cookware without a non-stick coating or fairly advanced pans with an additional coating, similar in shape to sauté pans (a type of frying pan with high sides).

The material of the cap supplied with the product.

In this case, the same materials are used as for the dishes themselves (see above). At the same time, metal lids (cast iron, aluminium, steel) are almost guaranteed to be combined with containers made of the same material. But glass ones can also be used with metal utensils — so that you can see the contents without opening the lid and without disturbing the cooking mode. Otherwise, this parameter is usually of secondary importance. However, there is an exception to this rule — the so-called pan lids, which can be used as separate cooking utensils. Here are the main nuances that are relevant for such accessories:

— Cast iron. Like a cast iron cookware, a frying pan lid made of this material heats up slowly and cools slowly. Cast iron tolerates strong heat well, does not require non-stick coatings, but is quite demanding on care (otherwise the non-stick properties are lost).

— Steel. Steel is strong enough, reliable and does not react with food, but it heats up unevenly, does not have non-stick properties (which, however, can be solved by using special coatings) and is quite sensitive to overheating.

— Aluminium. In the case of frying pans, aluminium is considered a low-cost option: it is light, durable, relatively inexpensive, but it does not heat up very evenly and is easily deformed when overheated. In addition, food tends to burn during cooki...ng, and when stored in a dish for a long time, its taste may deteriorate due to metal oxidation (although these shortcomings become irrelevant with a non-stick coating).

— 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.

— 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.

— 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.