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Choice of kitchen ware

To choose ware – one of the most fascinating occupations for any hostess: kastryulk small and big, sudochka, sauce-boats, frying pans with covers and without, baking dishes, plastic containers, jars and pans … The choice is really huge, and sometimes, choosing ware on kitchens, it is possible to become puzzled of abundance and beauty of the offered kitchen utensils.
Кухонная посуда To choose ware – one of the most fascinating occupations for any hostess: kastryulk small and big, sudochka, sauce-boats, frying pans with covers and without, baking dishes, plastic containers, jars and pans … The choice is really huge, and sometimes, choosing ware on kitchens, it is possible to become puzzled of abundance and beauty of the offered kitchen utensils. However you should not forget that the ware happens not only beautiful and not beautiful, but "correct" and not really. Therefore it is necessary to approach a choice of ware from the point of view of an assessment of two important parameters: practicalities and safety. And it first of all depends on materials and production technologies, about them and the speech will go.


Стальная кухонная посуда The most popular materials from which the modern ware is made, are: the steel enameled or corrosion-proof, cast iron, aluminum (with an antiprigarny covering or special aluminum alloys), ceramics, heat resisting glass and plastic.
The steel ware differs in ease, simplicity in leaving and quite good heat-conducting qualities. At the same time the kitchen utensils from steel easily are exposed to deformation at high temperatures, if a bottom or walls thin (the admissible minimum – half-millimeter, but is better if is 0,2-0,3 mm thicker). Stainless steel is very steady against mechanical damages therefore the ware from this material differs in durability. In the description of ware from stainless steel you can meet marking "18/10" that means the corresponding brand of steel which contains 18% of chrome and 10% of nickel. Such structure is most optimum for ensuring anticorrosive properties. There is a myth that thanks to such combination also microbes in ware from such steel are killed. It not so. The truth only that all the dishes from stainless steel are well washed, and therefore is no place to breed to bacteria. And steel 18/10 is already rather widely used and is not any delicacy.
The ware from the enameled steel can be applied to cooking only until an enamel covering absolutely whole, without chips and cracks. In the presence of damages, it is better to stop using the enameled ware for safety.
Чугунная кухонная посуда Cast iron – strong and durable material, cauldrons, frying pans and some other subjects of kitchen utensils are made of it. Heat conductivity at cast iron not really good and weight at pig-iron products rather big. Neither the external, nor internal surface of pig-iron ware is not supplied with an antiprigarny covering. Perhaps only the anticorrosive – protection against a cast iron rzhavleniye (but anyway it is better to wipe pig-iron ware after a sink dry).
The ware from aluminum alloys differs in the low cost and excellent heatcapacity thanks to special qualities of material. However, without special antiprigarny covering the aluminum utensils are not really practical as the prepared dish instantly burns to a surface. Besides, does not recommend to store already ready food as aluminum easily reacts with organic acids, forming harmful connections in aluminum ware. Only the ware from special aluminum alloys with a covering or cast aluminum ware is in this regard safe.
Ceramics – the same clay only as appropriate processed. The ceramic ware rather fragile and not cheap that is compensated by such indisputable advantages as excellent heat conductivity and ecological safety of material.
Practically the same can be told and about heat resisting glass. Glass – very simple material in leaving: easily washes, maintains high temperatures and unlike ceramics it is very strong.
Керамическая кухонная посуда Plastic – one of the most popular materials used for production of ware. Idle time in leaving, plastic, inexpensive, multipurpose, at the same time it and one of the most ecologically dangerous materials. Yes, the inscription of Thermoplast, Duroplast and "Microwave Oven Safe" on plastic containers for the microwave oven guarantees that plastic is not deformed and will not damage the microwave oven. But, whether there is a guarantee, what plastic is safe for health? It appears, no. The matter is that at warming up in plastic containers of the products containing fats, hot plastic in a combination with fats starts allocating toxic substances of the prolonged action. Most often it is notorious dioxine – big group of the toxic synthetic substances collecting in bone and connecting fatty tissue. Their impact on a human body is not shown in any way until concentration in fabrics does not reach a certain critical point. And from this point cancerogenic effect of toxins can be shown in the form of formation of various benign and malignant tumors. It turns out that the plastic ware is safe until temperature of plastic does not exceed 80C therefore and better to use it for temporary storage of cold food or a warming up at a temperature no more 50-70C.


По форме посуда может быть совершенно разной The ware form also influences its practicality. In a form the ware can be absolutely different, however if round containers are more habitual to us, for example, square frying pans more capacious. Height of sides or walls too matters. So, the frying pan or a pan with high walls is suitable for suppression or cooking, and with the low – for pastries and frying.
Choosing a frying pan, a stewpan or a pan, it is necessary to pay attention to a vessel bottom. The bottom has to be a little concave as, heating up, metal extends, and the bottom exactly lays down on a heating surface. If the bottom is ideally flat, when heating capacity, it will become a little convex, and the ware will be unstable, leaky adjoining to a heating surface. Besides, it is important that the bottom of a vessel corresponded to diameter of a ring, especially it is actual it for glass-ceramic, electric and induction stoves.
Diameter of ware is possible ranging from 16 to 30 cm, and it is possible to select depending on the number of a family, personal preferences, volume and a form of ware. But at this recommends to consider also the size of rings on your plate. In particular, if a plate glass-ceramic or induction, diameter of a bottom of ware and a ring has to be identical. Remember that the external diameter of ware, i.e. not diameter of a bottom, but diameter of a cover is specified in the description of ware. It is also undesirable to put glasswares on electric and glass-ceramic stoves if the bottom of ware is more than a ring – as a result of uneven heating can burst.
As for a practicality – the ware with a diameter of 18-20 cm in most cases will approach.

Design features of ware

От толщины стенок и дна посуды напрямую зависит как качество приготовляемой пищи, так и долговечность самой посуды Such important parameters as thickness of walls and a bottom of ware, existence of coverings, anodizing, a pro-point of a bottom and other specific parameters belong to design features.
Directly depends on thickness of walls and a bottom of ware both quality of the prepared food, and durability of the ware. First, thick or even the multilayered bottom promotes slow, uniform warming up thanks to what possibility of burning of food is practically excluded and the problem of "rare" food completely disappears. Secondly, thick-walled or with a thick bottom the vessel is not deformed when heating, unlike thin-walled pans and frying pans.
Thickness of walls of kitchen ware partly depends on the production technology. And make ware (that that from metal) two ways: molding and stamping. Or rather, pig-iron ware is created only by a molding method, and steel and aluminum – both the first, and second way. The ware made by a molding method has the big thickness of walls (a bottom – from 6 mm, a wall – from 3,5 mm), on it the antiprigarny covering keeps better. The stamped ware has thinner bottom if to speak about quality, minimum possible value is in the region of 3 mm. But sometimes it is possible to meet also production with bottom thickness less than this mark, from here and all minuses with deformation when heating. In pluses of all stamped ware of carries lower cost.
For prevention of burning the modern ware is pretty often supplied with antiprigarny coverings. It is often possible to meet the name "Teflon cookware", however teflon, strictly speaking, is not material from which the ware is produced, the antiprigarny covering consists of it. The most part of modern frying pans and baking dishes are by all means supplied with a teflon antiprigarny covering. Its increased ability to sliding thanks to what the prepared food does not burn even without oil use belongs to advantages of teflon. Among shortcomings at teflon first of all its mechanical fragility – the antiprigarny layer is easily damaged, scratched, chopped off. Besides, teflon evaporates from a surface already when heating to 200-230C and issues concerning its safety for health of the person are not resolved yet.
Many producers of ware, caring of reputation of the production, purposefully introduce in production more eco-friendly and safe antiprigarny technologies, for example, titanium-ceramic (TITAN PLUS) or diamond coverings (DIAMOND'S BEST).
For improvement of stability of a frying pan or a pan and prevention of a curvature of a bottom, relief drawing – ground stamping can be applied on a bottom (in the first exile). Besides ground stamping, the bottom of ware is often anodized. Anodizing does not influence stability of capacity, but provides good antiprigarny effect and excellent durability of a surface. Sometimes the internal surface of steel or aluminum ware becomes covered by a thin gold dusting. No practical advantage of such dusting is present, only esthetic effect (which, by the way, will hold on very not for long) and the price 10 times more, than at the same ware, but without gold.


Ручки посуды должны были прочные, всегда прохладные и удобные The accessories are not only and not so much jewelry. Sometimes on existence and quality of accessories depends, the ware is practical or not.
It is important that handles of ware were strong, always cool and convenient. Wooden handles all are good, but quickly inflate and spoil after repeated contact with water when washing. Glass or ceramic – quite fragile, as well as handles from high-persistent plastic. Besides, having forgotten about existence of the plastic handle and having put a pan in strongly heated oven, you risk to spoil both ware, and an oven the melted plastic. But handles from stainless steel with an air tube inside always remain cool, are pleasant to the touch and strong.
Removable handles which it is possible at desire to remove or put on a frying pan or a cauldron are very practical. pays your attention that fixed handles should not fasten by means of rivets from the inside – the antiprigarny covering is not applied to a thicket on them, as a result fat in these parts gathers. Fastening by spot welding, despite the seeming unreliability, has rather large supply of that durability and heat is transferred to them less at the expense of the smaller area of contact.
Covers – too accessories. Also there are they aluminum, glass, from stainless steel. Glass covers are good only that thanks to their transparency it is possible to watch cooking process. However they quite fragile. Aluminum – quickly lose presentable appearance and can be deformed. Covers from stainless steel are optimum option in average and lower price category – strong, convenient and durable, such covers will serve not one year.
Nevertheless, from whatever material there was a cover, the main requirement is its dense prileganiye. The more densely the cover adjoins to capacity, the cooked food will be more tasty and more fragrant. So, under a skintight cover it is possible to stew vegetables or meat practically without water. The moisture evaporating from food will be condensed on a cover and again to drip down. Thus, natural aroma and taste of food is not lost, and remains under a cover.

Ware scope

Для газовых и электрических плит подходит практически любая посуда Acquiring ware, it is important to define, for what purposes it is necessary, and on what plate you will prepare. The matter is that only the ware with a thick bottom will be suitable for preparation of the dishes demanding long and serious thermal treatment (meat, porridges, a saute, roast). For those who seldom creates a culinary delicacy and it is limited to pelmeni and fried eggs, also the budgetary option – a thin-walled frying pan or a pan quite will approach.
Besides, acquiring ware, it is worth paying attention to for what sort of plates it is intended: gas stove, electric, glass-ceramic, induction or microwave.
Practically any ware, except plastic, glass and ceramic is suitable for gas and electric stoves. For glass-ceramic plates it is better to use ware from cast iron, corrosion-proof steel or cast aluminum, but it is obligatory with a bottom not less than 3 mm thick. On ware for induction plates the special label designating specific mission of such ware, as a rule, is placed.
In an oven it is better not to use stainless steel and aluminum ware as its appearance after an oven considerably will worsen. Plastic too is not suitable for an oven, and here heat resisting glass, cast iron and ceramics – just right.
For the microwave oven the glass and ceramic ware, but without ornaments and a dusting will be optimum option too. Plastic in Microwave ovens is better not to use for own safety or to be limited to a warming up no more 50-70C.

Sets of kitchen ware

Набор кухонной посуды Very attractively ready sets of ware, with stewpans, frying pans and kastryulka of different volume look, however in practice all subjects of a set are not always used, and some nice buckets and pans simply become dusty on shelves. Therefore is in certain cases more practical to buy kitchen utensils "separately", depending on the number of a family, personal preferences, volume and a form of ware. It is quite probable that it will be more convenient to you to use ten small, on liter, kastryulkam with different soups or sauces, than one ten-liter, but to the brim filled with a borsch.
On the other hand, it is always possible to get a set, for example, from two frying pans of different diameter for which there will be one general removable handle. Such decision is very compact in storage and it is convenient in use.

Cost similar at each other, externally almost identical liter kastryulek can differ by 2-3 times. However the cost of ware depends on many parameters: material, accessories, existence of additional properties (dusting, anodizing, antiprigarny covering) and, of course, brand. However, in the modern market of ware now it is possible to find quite extensive range and names and brands and if to approach a choice of kitchen utensils creatively and with skill, itself can quite find excellent, qualitative ware and to liking, and on a purse.
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