The safest cooking utensils. Environmentally friendly utensils - wooden. Disposable tableware and packaging
Additions are welcome in the comments.
Let's start with stainless steel. Crockery from of stainless steel resistant to oxidation, when cooked in it, products do not lose their properties, taste and even vitamins; it provides long-term and reliable storage of cooked products.
In addition, stainless steel looks very nice. Yes, these dishes have obvious advantages, but, unfortunately, the nickel contained in it is an allergen and can cause dermatosis. manufacturers of nickel-free stainless steel).
The best brand of food grade stainless steel. steel - 304 (or 18/10), and if there is a choice, it is better to prefer it to two cheaper brands - 202 and 201. Cheap stainless steel from Asian countries can be of poor quality and even dangerous to health due to unwanted impurities. However, it is she who is often sold under the guise of “German” or other European, having come up with sonorous brands and good marketing ...
Very good and safe enamelware. You can cook dinner in it, store any food, safely make pickles and marinades. But one of the main drawbacks of such pots and containers is their fragility. In case of careless handling, enamel chips and cracks appear on enameled dishes. Moisture penetrates through them to the metal, and the process of corrosion and ingress begins. harmful substances from metal into food. So it's better treat enamel with care, and also buy enameled utensils with stainless steel edging, which prevents corrosion.
Avoid those enamelware with brown, yellow or red enamel on the INSIDE - these often contain harmful substances.
3. CERAMICS
As far as ceramics are concerned, clay pots food has been prepared for centuries, and the experience of generations cannot lie. Everyone is good with real ceramics, which from high temperature becomes even stronger. One bad thing - it quickly absorbs fat, which is difficult to wash off. Another disadvantage of modern ceramic utensils is their relatively high price. Unfortunately, on the market you can find low-quality and enough.
In aluminum cookware, it is not recommended to cook spicy and sour dishes, stew and fry vegetables, boil milk. Already with a slight heating, even weak acids and alkalis destroy aluminum, and it gets into our food. However, it is good because it is more convenient to cook porridge in it than in enameled dishes. In the latter, dairy products often burn. The conclusion can be drawn as follows: cook in aluminum cookware it is possible, but it is better not often, and you should not store cooked dishes in it.
5. NON-STICK COATINGS
Teflon - good coverage from the point of view of protection against burning, but it begins to evaporate from the surface of the dishes already at 200 ° C. on the human body has not been sufficiently studied, however, among employees of enterprises producing Teflon dishes.
Also, non-stick coatings are disadvantageous in that they are quickly damaged or worn out, and such dishes cannot be used with a damaged coating.
6. SILICONE
Silicone cookware is elastic, durable and can withstand temperatures up to +280 degrees (update: today in the comments there was an opinion that it is carcinogenic). It can be used in ovens, microwave ovens and bake meat and fish on air grills. In addition, food can be frozen in it. Silicone is an inert material, does not rust or crumble, and does not interact with either hot or icy products. It is very easy to remove what you have cooked from silicone dishes - just pull the edge and bend the soft silicone in the other direction. Smooth surface has natural non-stick properties. But the great thing is that after your culinary exercises, such a form can be folded compactly. The next time you unfold it, it will return to its original form.
7. CAST IRON
Should not be deducted from the account. Although it is heavy, it slowly heats up (therefore, it is especially good to stew in it) and slowly cools down. It is eco-friendly and time-tested.
8. EDIBLE TABLEWARE
There are even… edible dishes. Plates made from bamboo sugar cane, starch and water, according to the manufacturer, effectively combat the problem of pollution environment. Under normal conditions, such plates completely decompose in 180 days, and disappear without a trace in water in just 2 days. Super-eco-friendly plate - ate lunch, you can eat dishes. This eco-friendly cookware is suitable for the microwave, oven and refrigerator. And farmers can give the used service for livestock feed.
9. PLASTIC
Plastic utensils are very convenient. You can’t cook porridge in it - the plastic will melt. But in such a container, according to many, it is very convenient to carry and heat food in the microwave. Plus, it doesn't hit. (Editor's note: minimize the use PVC cookware and please note the information about).
10. MELAMIN
Beware of plastic utensils melamine! If you see the inscription melamin on the back of an elegant plastic box, in no case do not buy it, and even more so do not use it for its intended purpose. Melamine contains formaldehyde, which can be released into food from contact with hot water, especially if the dishes are at least slightly scratched. Formaldehyde is one of the carcinogens; causes severe irritation to the eyes, throat, skin, respiratory tract and lungs. Even the chief sanitary doctor Russia. However, it is still widely sold in our country.
This has been a matter of public concern in recent decades. Television and radio broadcasts often discuss Negative influence various materials on the human body, especially those that we use in the kitchen. In Soviet times, the safety of dishes was not asked: either all products were of high quality and harmless, or there were no appropriate sanitary and hygienic examinations. Perhaps both the first and second, because the vast majority of Soviet citizens used cheap aluminum utensils. In our country today, the choice of dishes is simply huge: for every color, taste and budget. But since the size of the wallet does not allow everyone to purchase expensive, but this does not always mean high-quality dishes, many stop at simpler options. They will be discussed. At present, dishes are widespread in Russia Low quality made in Asian countries. It is this dish that most often falls into the category of harmful and dangerous to human health.
100% harmful melamine tableware
Melamine tableware has long been recognized as hazardous to human health. But it is still supplied to Russia from Turkey, Jordan, China. Moreover, in these very countries it is not for sale (probably, it is specially produced to be used as a poisonous weapon against the Russians). In the European Union and other self-respecting states, the sale of melamine tableware is also prohibited. The same applies to the now so popular melamine sponges: do not use them, their particles are not washed off the dishes at all.
Harmful metal utensils
When preparing hot drinks in tinned copper containers, metal ions are released into the liquid. The same thing happens when cooking hot dishes.
It is not recommended to store cooked food in metal utensils, scratch the inner surface of pots. Since otherwise, metals can penetrate into food and, accordingly, then into your body.
The above recommendations apply even to elite dishes of world famous brands. All metal pots and pans emit unsafe nickel and chromium ions to a greater or lesser extent. It is especially dangerous to leave sour and salty food in a metal dish: it will definitely absorb a huge amount of released ions.
Harmful aluminum cookware
Currently, aluminum utensils are tacitly recognized as the most harmful metal utensils for human health. According to the results of comparative tests, aluminum cookware is at the very bottom of the rating in terms of safety impact on the human body.
It has been found that aluminum cookware changes its Chemical properties when interacting with salt, soda and various acids. In this regard, it is forbidden to cook sour foods in aluminum dishes, such as cabbage soup, sauerkraut, sorrel, various kissels, compotes, stewed and fried vegetables, as well as bake food in foil in it. In addition, there is a hypothesis that aluminum cookware releases harmful metal ions into food when the temperature rises. Therefore, it is not recommended to boil milk in aluminum pans.
The facts of food poisoning of people who daily ate food cooked in aluminum utensils were registered. Therefore, refrain from frequently using aluminum products in your kitchen. Do not store even water in aluminum dishes for a long time: it has been noticed that with a long water content in an aluminum flask, its inner surface a kind of precipitate of metal oxide is formed.
Claims by aluminum cookware manufacturers that an oxide film coating prevents harmful metal ion emissions from entering food are reckless. Aluminum, regardless of the presence or absence of a layer of oxide film, constantly penetrates into food during cooking.
Aluminum has a bad property to accumulate in the human body, which can eventually lead to the development of a serious illness. If possible, it is better to refuse the use of aluminum utensils. In a number of European countries, aluminum cookware without non-stick coating has long been banned.
Harmful stainless steel cookware
Harmful stainless steel cookware is a serious problem faced by the CIS countries at the end of the first decade of the 21st century. There are a huge number of cases of acquiring harmful stainless steel utensils by hand or through online stores. Russian, Ukrainian and Belarusian online stores are full of low-quality dishes of Asian origin, which, by the way, are often passed off as world-famous brands.
Good stainless steel cookware is not affordable for everyone. It is on the relative cheapness of products that Asian manufacturers are betting. But using inexpensive cookware can be hazardous to your health. The thing is that low-quality stainless steel utensils often add cheaper copper compared to other components of the alloy. Food cooked in low-quality stainless steel utensils is enriched with harmful non-ferrous metal ions and becomes unsafe for human health. You can recognize harmful stainless steel utensils by the characteristic metallic taste of food cooked in it.
It is reliably known that the manufacturers of dangerous stainless steel utensils are such Asian firms as "Happy Lady", "Happy King". Also, the Russian Rospotrebnadzor found that the "Haus Muller Zepter" utensils, which have nothing to do with real Zepter utensils, are dangerous to human health. Now the sale of Haus Muller Zepter is officially prohibited in the territory of the Russian Federation.
Enamelware is also sometimes dangerous
Safety enamel cookware can be internally coated in black, white, blue, grayish blue, or cream. If your dishes are covered with enamel of a different color from the inside, be aware that this coating contains a huge number of chemical compounds of manganese, cadmium and other metals that are harmful to health. Enamelware with brown, red and yellow inner coatings is especially dangerous.
If you find dishes with right color the inner enamel layer, still do not lose vigilance. First, check if GOST is on the label. Second, evaluate the quality of the enamel coating: it should not have any spots (they always indicate improper firing and, accordingly, poor-quality coating); the thickness of the enamel coating should be sufficient (if the pans are covered with two layers of enamel, the chances of avoiding food contact with metal are twice as high). In the presence of a thick enamel layer, dangerous ions will not break through from metal base pots for food.
Next, make sure that the enamel surface is perfectly smooth. The absence of depressions and pimples will avoid the accumulation of harmful bacteria on the dishes. In addition, there should be no cracks or chips on the inner surface of the enamelware. Otherwise, it becomes hazardous to health.
According to the results comparative analysis, enamelware was recognized as the most the best option for cooking and storing food. Read more about such dishes.
Cookware with non-stick coating
Crockery with non-stick coating has been recognized by millions of cooks because it can cook food without additional fats, and therefore without additional calories and carcinogens. But, according to researchers, such dishes are not always safe.
In Teflon non-stick coating, for example, there is harmful perfluorooctanoic acid, which, evaporating when the pan is very hot, kills pet parrots. (Read more in the article on our website). In most cases, rats also die, in whose food particles of non-stick coating get into. The same rodents that manage to survive become indifferent to individuals of the opposite sex and generally begin to lag behind in sexual development.
It is known that Teflon was originally used in the military industry for the manufacture of radars. To date, DuPont has made no secret of the fact that its patented Teflon can cause harm to poultry when heated to high temperatures, and that it begins to break down at temperatures above 350 degrees. However, according to DuPont, this temperature is nonsense when cooking at home.
But unfortunately, PFOS isn't the only thing to worry about with non-stick coatings. Scientists have found that when heated to 220 degrees, the Teflon coating releases benzene and other harmful substances.
Worn out non-stick coating is a particular hazard. Do not use non-stick cookware if it has damage on the inside.
If you can't afford an expensive Teflon coated pan, don't buy a cheap one, instead opt for a titanium coated pan.
When are porcelain, glass and ceramic dishes harmful?
By themselves, porcelain, glass and ceramics are harmless. Well, except that in case of serious damage to the surface from the thickness of the sintered clay of ceramic dishes, salts of heavy metals will begin to penetrate into the food.
Danger can be decorative painting on dishes made of porcelain, glass and ceramics. The painting must be underglaze so that the metals contained in the paints: cadmium and lead - do not get into food. Ware with underglaze (safe) painting is distinguished by the muted colors of the pattern. Poisonous overglaze painting is easy to recognize by the riot and brightness of colors.
In this article, we will look at different materials, from which modern cookware for heat treatment of products is made, and find out which cookware meets modern requirements security.
From the course of chemistry and physics high school, We know that chemical elements react with each other to form various connections which may be hazardous to humans. The structure of the alloys from which the dishes are made is different, and it affects the quality of the food.
Ideally, the dishes should be chemically inactive, neutral, so that the taste of the products does not change, and so that they do not stand out various substances. Consider what kind of dishes are.
Clay dishes
Pottery is safe, proven for thousands of years. Even if clay particles enter your body, you will not get poisoned, nothing bad will happen. However avoid cooking and eating from earthenware decorated bright colors . Such paints may contain lead, cadmium, zinc. So for food it is optimal to use earthenware without painting and / or store only dry products in it.
copper utensils
Copper has a high thermal conductivity, which means it takes less time to cook food, which helps save more useful substances in products. But you can not store food in copper dishes. Especially foods with high acidity - copper oxidizes.
Copper utensils are good for everyone, but they are very expensive.
Cast iron cookware
Many people think that good old cast iron is very good: pans do not wear out, last almost forever, do not deform, and keep heat well. We hope you remember that cast iron (it contains 97-98% iron) rusts without special care - regular calcination and lubrication with oil. Cast iron is a porous alloy, so care for cast iron cookware will be special.
Lilia Gushchina, head chef of the MitStar cafe, notes that porous cast iron cannot be considered safe : "We don't cook twice with the same oil because it's unhealthy, but somehow we let the remaining oil in the cast iron pan heat up over and over again, releasing carcinogens into the food."
To prevent this from happening, it is logical to apply a special coating to cast iron, but so far no company has achieved success in this direction. More about cast iron pans we wrote in the article.
Enamelware
The task of enamel is to protect the metal from oxidation, interaction with products. But this effect persists only until the first chip or crack. And then everything, the way for acids to the metal is open.
Note that the enamel itself (red or brown) is not safe - it contains a lot of magnesium and manganese, and its excess in the body leads to loss of appetite, drowsiness. The safest cookware with white, gray, blue flowers. However, enamel does not solve the problem of food burning at all.
Stainless steel utensils
Made from stainless steel surgical instruments- this is the main answer to the question about the safety of stainless steel. In the production of such steel, an alloy of iron, nickel, chromium, manganese, and copper is used. Steel does not rust, retains its appearance, food rarely burns on it. We can say that such dishes are chemically neutral - they do not interact with acids or alkalis.
But stainless steels are different. For example, in order for the dishes to be as safe as possible, nickel should be no more than 10% . And it is not recommended to store food in such dishes - metals can penetrate food.
According to studies (1), high doses of nickel lead to respiratory failure, protein dystrophy, allergies, promote the development of cancer and increase the risk of miscarriage in pregnant women.
It is also important to know what kind of chromium was used in production - trivalent (natural) or hexavalent (created in production and ecotoxic). The latter can cause lung tumors, allergies, gastritis and stomach ulcers, accumulate in the liver, bone marrow, lead to disorders of the nervous system and decrease in reproductive function (2).
aluminum cookware
Perhaps the most common in Soviet times, due to its cheapness and lack of corrosion, a natural oxide film forms on the surface of the metal and protects it, but is easily destroyed by acids. AT Soviet time many people knew that it is impossible to ferment cabbage in aluminum dishes - the cabbage will change color to gray and acquire a metallic taste.
According to scientists (3) Excess aluminum in the body negatively affects the central nervous system, bone marrow, kidneys, lungs, female reproductive system . With intoxication, speech disorders, loss of consciousness, coma occur, immunodeficiency develops. Aluminum accumulates in tissues and its toxic effects, such as Alzheimer's disease, may take several years to appear.
However, recently there have been a lot of cookware made of aluminum alloys with silicon, which is becoming more and more popular because it does not rust. To prevent aluminum from interacting with food, a special coating is applied to the dishes. The coating recipe is different - but they not only cover the metal, but also improve its properties - in particular non-stick.
Cast aluminum pans with non-stick coating have long been a hit with housewives. How safe are they for humans?
Non-stick coating is a relative newcomer to our kitchens, it is still being studied and tried to find its flaws. Luckily, modern technologies allow for rigorous testing of coating formulations and manufacturers can draw up detailed instructions on the correct use of such utensils.
Du Pont, the inventor of Teflon, confirms that when heated above 300 degrees Celsius, Teflon begins to release fluoride compounds . But it is worth remembering that modern cookers heat up to 220 degrees. So there is no danger of harm.
Here is what Anton Aleshin, technologist at JSC Neva Metal Ware, says about coatings: “Non-stick coatings really protect the metal from contact with food. In this case, it is recommended to use wooden or silicone spatulas when cooking, so as not to leave deep scratches on the surface to the metal. Minor damage to the coating is not terrible.
It is very important that the coating was not very thick- the thicker the coating, the more likely it is to cease to be solid, cracks will appear, through which vegetable acids will penetrate to the metal. Modern coatings make multi-layered, where each layer is independent and at the same time thin.
The temperature regime is an important point. If the pans are overheated, overheated, then the coating can be burned, it will become unusable, the food will burn. And this is a signal that such dishes can no longer be used.
Any visible damage to the coating should be replaced. . In particular, our company within warranty period makes a free replacement of dishes.
Lilia Gushchina, the chef of the MitStar cafe, explains how to properly handle cooking utensils: “Questions arise - how best to use frying pans for frying food so that the meat is not only tasty, but also healthy.
Firstly, the less fat when frying, the better . If you still use oil, it is better to buy special olive oil for frying - Yes, it is more expensive, but safer for health.
Secondly, to avoid overheating the coating of the pan, you need to heat it over low heat - for induction cookers this is mode 6, for electric - 2.
Harm and benefits of infrared sauna
When buying dishes, you need to know what it is made of and what can and cannot be cooked in it. Keeping in mind the shortcomings of materials and technologies, many of the troubles associated with their impact on health can be avoided.
The materials from which the dishes are made
Stainless steel cookware resistant to oxidation, when cooked in it, products do not lose their properties, taste and even vitamins; it provides long-term and reliable storage of cooked products. Besides, she looks very pretty. Yes, stainless steel cookware has obvious benefits, but unfortunately, the nickel it contains is an allergen and can cause dermatosis. Do not use such dishes too often and cook spicy dishes in it. The same applies to titanium cookware.
Enamelware is also quite good. You can cook dinner in it, store any food, safely make pickles and marinades. But one of the main drawbacks of such pots and containers is their fragility. In case of careless handling, enamel chips and cracks appear on enameled dishes. Moisture penetrates through them to the metal, and the process of corrosion begins. So it is better to take enameled utensils with stainless steel edging, which prevents corrosion.
As far as ceramics are concerned, clay pots food has been prepared for centuries, and the experience of generations cannot lie. Real ceramics is good for everyone, which becomes even stronger from high temperature. One bad thing - it quickly absorbs fat, which is difficult to wash off. Another disadvantage of modern ceramic utensils is their relatively high cost. Unfortunately, low-quality ceramics can be found on the market - they are not heat-resistant.
In aluminum cookware, it is not recommended to cook spicy and sour dishes, stew and fry vegetables, boil milk. Already with a slight heating, even weak acids and alkalis destroy aluminum, and it gets into our food. However, it is good because it is more convenient to cook porridge in it than in enameled dishes. In the latter, dairy products often burn. The conclusion can be drawn as follows: you can cook in aluminum cookware, but you should not store cooked dishes in it.
Teflon is a good non-stick coating, but it begins to evaporate from the surface of the cookware already at 200°C. The impact of Teflon vapor on the human body has not been sufficiently studied, however, there are cases of a painful reaction among employees of enterprises producing Teflon dishes, as well as among housewives who actively use this achievement of civilization in cramped kitchens. Keep that in mind!
Silicone cookware is elastic, durable and can withstand temperatures up to +280°C. It can be used in ovens, microwave ovens and bake meat and fish on air grills. In addition, food can be frozen in it. Silicone is an inert material, does not rust or crumble, and does not interact with either hot or icy products. It is very easy to remove what you have cooked from silicone dishes - just pull the edge and bend the soft silicone in the other direction. The smooth surface has natural non-stick properties. But the great thing is that after your culinary exercises, such a form can be folded compactly. The next time you unfold it, it will return to its original form.
Do not write off cast iron cookware. Although it is heavy, the food in it almost does not burn, it heats up slowly (therefore, it is especially good to stew in it) and slowly cools down.
There are also edible dishes. The plates, made from bamboo, sugar cane, starch and water, are said to be effective against pollution. Under normal conditions, such plates completely decompose in 180 days, and disappear without a trace in water in just 2 days. This eco-friendly cookware is suitable for the microwave, oven and refrigerator. And farmers can give the used service for livestock feed.
Plastic utensils are very convenient. You can’t cook porridge in it - the plastic will melt. But in such a container it is very convenient to carry and heat food in the microwave. Plus, it doesn't hit. But you should be very wary of plastic dishes made of melamine! If you see the inscription melamin on the back of an elegant plastic box, do not buy it in any case, and even more so do not use it for its intended purpose. Melamine contains formaldehyde, which can be released into food from contact with hot water, especially if the dishes are even slightly scratched. Formaldehyde is one of the carcinogens; causes severe irritation to the eyes, throat, skin, respiratory tract and lungs. Even the chief sanitary doctor of Russia spoke about the serious danger of melamine dishes. However, it is still widely sold in our country.
Cookware manufacturing technology
The most the best dishes- cast. It is thicker and heavier, distributes heat well, and - most importantly - its walls and bottom heat up evenly, which means that there is no “heat shock” effect and food does not burn. In such dishes you can stew products.
The thickness of the dishes also plays a big role. If the thickness of the bottom and walls of a frying pan or pan is less than 2 mm, then they are of little use, because they are easily deformed. The most common dishes with a wall thickness of 2.5 mm. It can be used on gas and electric stoves but it is not recommended for glass-ceramic hobs. Universal can be called dishes with a thickness of 4-6 mm.
Some types of cookware have a temperature controller, steam holes on the lid, embossed bottom and other features to increase safety and comfort. If the bottom of the pan resembles a honeycomb, then in such dishes the surface of contact with food decreases and its non-stick properties increase.
The most prominent part of any pan or pot is of course the handle. Handles are riveted or welded. Welded handles are preferable, as they do not violate the integrity of the coating. The handle itself can be of various shapes and designs. Recently, cookware with non-heating handles has appeared, which is very convenient to use.
Well, you will have to determine the required volume of your pans yourself. It all depends on the needs of your family and the tradition of cooking. It is recommended to have several pans of various sizes in the kitchen.
When choosing cookware, consider the type of stove you have. Some utensils are suitable for cooking only on electric stoves, so carefully look at the labels on the packaging and consult with the seller.
microwaves
For use in the microwave, you will need a glass, porcelain, ceramic, or plastic tableware. It should not have gold-plated or silver-plated edges or patterns.
You can’t cook in ordinary metal utensils in the microwave! Also, wooden products cannot be used in microwave ovens.
For glass-ceramic plates cookware with a bottom thickness of at least 3 mm is required. Such plates heat up more than usual, and a thin frying pan or pan is quickly deformed.
Induction cookers require specially designed cookware. Therefore, carefully read the instructions when buying.
Are microwave ovens harmful?
Microwave ovens are one of the most powerful sources of EMF. Values magnetic field are closely related to the power of the device - the higher it is, the higher the magnetic field during its operation. The main document establishing the requirements for the level of EMF household appliances are "Interstate sanitary norms acceptable levels physical factors in the use of consumer goods in domestic conditions”, MSanPiN 001-96.
According to the data given in the book “Health of Your Home”, AST-Press, Moscow, 2006, the area for microwave ovens, washing and dishwashers, TVs - 1.5 meters.
What pot would you call a good one? It should be not only beautiful, but also comfortable and durable. And, preferably, universal. In this article, we have collected ten manufacturers of pots that we consider the best for home use in Russia in 2017.
What material is a good pot made of?
Perhaps the most popular material for pots (judging by the range of stores) - stainless steel. And this is not surprising:
- stainless steel is easy to care for
- in the cooking process, you can use any spoons and spatulas, including metal ones - unlike non-stick coating,
- you can cook dishes with vinegar and other acids (which you can’t do in an aluminum pan),
- a stainless steel pan looks beautiful, and this beauty lasts for a long time - the pieces do not break off, it is not afraid of temperature changes,
- in modern pans with a multilayer thick bottom and walls, food does not burn (if the bottom of the pan is thin, it can even burn).
Almost all major manufacturers of cookware offer us stainless steel pans: foreign ones - Rondell, TalleR, Regent Inox, Gipfel, Tefal, Nadoba, Vitesse, Mayer & Boch, Tescoma, domestic ones - Amet, Kukmara, Gurman (from VSMPO-Dishes). In stores you will also find a large selection of cheap thin-walled pans (Indian, Chinese, etc.) that also say Stainless steel 18/10... A good steel pan can't be cheap! The low price should immediately sow doubt.
The second most popular material that was once the first - aluminum. Aluminum pans light, inexpensive (extruded aluminum is lighter and cheaper, cast aluminum is heavier, stronger and more expensive). At correct use absolutely safe! Water boils quickly in them. Boiling eggs or jacket potatoes in such a saucepan is a sweet thing. Especially for those who grew up in the USSR. In a modern aluminum pan with a non-stick coating, you can stew sauerkraut and cook some compote, because there is no direct contact between acid and aluminum here. Aluminum pans are produced by TalleR, Rondell, Vitesse, Tefal and our Kukmara, Jarko, Vari, Kalitva.
For some dishes, only a thick-walled, heavy pan made of cast iron. Good cast iron pots can be found at Vitesse, TalleR, Rondell, Fissman.
Pots stand out fire-resistant, impact-resistant glass. In such a saucepan, you can cook a dish, put it in the refrigerator, beautifully serve it on the table. The only thing you can't do is use it on the stove. Only oven or microwave. Glass pans are produced by Unit, Simax, Pyrex, Supra.
Ceramics- the most ancient material for the manufacture of pans. Ceramic pan does not interact with food, keeps heat for a long time. It can be used on the stovetop. Dishes cooked in ceramic dishes have a special taste. Ceramic pots are expensive. And very fragile, this must be taken into account. Ceramic pots are produced by Bekker, Delimano, Frybest.
To compare the price level, we chose a pot with a volume of 2-2.5 liters. Meet the top ten (according to customer and expert reviews) pot manufacturers!
