It should be cleaned with powder, and if dark spots are visible on its surface, it is necessary to boil water and vinegar in it for 15 minutes. In an aluminum saucepan, you can not cook jelly, cabbage soup, or meat in sweet and sour sauce. You can not also scratch it with a metal brush, and store the cooked food in it.
In general, choosing a saucepan is not easy, since it should better meet our needs, that we will cook it, whether we want the food that will be cooked in it not to burn, and also so that our pan holds heat for a long time, thus , the food in it will always be warm. Therefore, when buying a pot, there is always a question, which is better to choose.
The pan is enameled. It is simply necessary for cooking a variety of soups, dishes from vegetables, jelly and compotes. The main disadvantage of such a pot is that the food in it burns more and more often than in aluminum. In addition, if it has at least a little broken off the enamel, cook and even boil the water in it can not.
It's not a secret for anyone that the most durable and durable is a cast-iron pan. And although it heats for a long time, it evenly distributes and keeps heat for a long time, i.e. Ideal for preparing dishes that require a long hardening. Does not scratch or tarnish, but can rust. Cast iron is porous and heavy, so when it falls, it can crack. In cast-iron dishes it is best not to leave cooked food. For example, buckwheat porridge from cast iron turns black.
Teflon. In such a pan, the food is prepared faster, and it is better than cooking in aluminum or enameled soups, stew vegetables and boil milk. If you use it carelessly, scratches form on the surface, so to mix food, it is best to use a wooden or plastic spatula, and wash it with a very soft sponge. You can not over heat the pot with Teflon coating, as harmful substances can be released to the body.
"Stainless" - a saucepan made of steel - beautiful and shiny. And it, by the way, benefits: the food cools down more slowly. This pan can serve for dozens of years and look like new. It can be cooked without oil and water, it does not scratch. But if the pan is overheated, divorce forms on the walls. And wipe it should only dry, otherwise there are stains from the water.
Glass refractory glassware is durable, durable, very easy to clean and does not come into contact with food, it also retains heat for a long time. But it does not stand the temperature difference: if the hot dishes are put on a table in a puddle of cold water, the bottom can crack. In the article "Choice of pots" you learned which is best to choose a pan when buying, and which of the saucepans will keep the heat longer and will not burn.
Julia Sobolevskaya , specially for the site