Aluminum pans and frying pans. In Soviet times such utensils was the main assistant of the mistress. Inexpensive, with good thermal conductivity (therefore, water in it will boil faster than, say, in stainless steel), light. But if the saucepan or frying pan is thin (2-3mm), then it quickly deforms. To aluminum, food burns easily, and then it can be difficult to wash it off. In addition, doctors say unanimously that aluminum is dangerous to health. By itself, this metal is quite active, reacts with alkalis and acids. Do not think that these chemical terms are not relevant to the kitchen, since the milk has an alkaline balance, and the soup or kissel is acidic. In the interaction of aluminum with air, an oxide film is formed on the surface, which is easily damaged by a knife or fork, and aluminum then enters the food. So during our life we "eat" a lot of aluminum, and in fact it provokes diseases of the gastrointestinal tract. However, progress does not stand still, modern aluminum cookware has no such drawbacks: anodized aluminum does not interact with food, and non-stick coating will save from burning.
Conclusion: aluminum pots can be used for cooking potatoes and non-acidic vegetables, cooking porridges and boiling water.
Utensils from stainless steel. Now such dishes are very common. Its beautiful mirror surface will become a bright highlight in the kitchen of the modern hostess. In addition, the shine of such dishes also has practical application: in it the food cools longer (hot products are wrapped in foil on the same principle). Such pans can easily be washed with a usual dishwashing detergent. It is more preferable to take dishes with a thick, preferably multi-layered bottom: first, it will evenly distribute heat, and secondly, it is more stable. If you are a fan of stews, the stainless steel is perfect for such purposes, there is even a special device for these purposes - a sauté pan, a transitional version between a frying pan and a pan. Steel is not afraid of scratches, it does not enter into chemical reactions with acids and alkalis, so it can safely store ready-made meals. When buying it is worth paying attention to what type of plates it is suitable for: for conventional gas and electric everything is suitable, but for induction and ceramic plates you need special models.
Conclusion: a good choice for practical housewives. It is not cheap, it weighs a lot, but will last a long time. But the nickel contained in the cookware in rare cases can cause allergic reactions, so make sure that none of your family has such an allergy.
Enameled dishes. Enameled dishes are smart and cozy. It is made of cast iron or iron, then covered with an inert substance that protects the metal from rusting. This inert substance is vitreous enamel, this proximity is possible due to the fact that the metal and enamel have the same coefficient of thermal expansion.
In enameled dishes, products burn even more than in aluminum. Enamel coating is brittle - more often the enamel is broken off at the sides and in the places of fastening of handles. Cooking in such dishes is no longer possible - you can seriously poison the salts of metals.
If your favorite saucepan has a bottom buried, do not scrub it: so it will heat up a little faster. That's why sometimes in enameled dishes make a darkened bottom.
But the kissels and compotes are obtained in such dishes are amazing, it is perfect for daily cooking, it is convenient to make salted or marinades.
Conclusion: it shows itself perfectly, while the enamel is whole. If it is split, discard without regret.
Refractory glass. Refractory glass has become widespread in connection with the fashion on microwave ovens. This glass is inert, does not interact with food, absorbs heat well, it gives it a long time - the food in it cools for a long time. In addition, it is easy to wash.
The most important thing in the operation of such dishes is the use of a metal flame divider. Then it can be put on any heating device, even at the Primus. Such a distributor distributes heat evenly, and the glass does not burst.
Square and oval shapes can not be placed on a conventional burner, otherwise because of the low thermal conductivity of the glass it will crack, they are used only in ovens and microwave ovens. For the same reason, an unnoticed puddle of water can cause loss of both the dishes themselves and its contents. Cooking in it is necessary with the addition of oil or water, fry a piece of lean meat in it is problematic.
Conclusion: despite the limitations and shortcomings, experts predict such a future dish because of its environmental friendliness and hygiene.
Now you know how to choose the right dishes, pans. We wish you a successful choice!