Kitchenware is classified according to the material from which it is made, manufacturing techniques, appearance. When buying dishes in the kitchen, first of all you need to know what it is made of, what you can cook in it and how it will affect us.
Given the shortcomings of different materials for the manufacture of dishes, you can avoid many troubles.
In a bowl of aluminum It is not recommended to cook spicy and sour dishes. Even with a slight heat, even weak acids and alkalis destroy aluminum, its salts are formed, which are very harmful to the body. However, you cannot make porridge without aluminum cookware, since dairy products burn in an enamel pot. You can give one advice: boil - boil, but in no case do not store food in it.
Very popular dishes from of stainless steel, most often marks 18/10, where 18% chromium, and 10% nickel. This utensil is safe. Stainless steel is resistant to oxidation, is beautiful, when cooked in it, the products do not lose their properties, taste and even vitamins, provides long-term and reliable storage. But the nickel contained in it is still an allergen and can cause dermatosis. Do not use such dishes too often and cook spicy dishes in it.
Well-proven enameled dishes. In this dish you can cook dinner, store any food, without fear you can make salting and pickles in it. However, one of the main disadvantages of such dishes is its fragility. With careless handling chipped enamel, cracks appear. Through them moisture penetrates to the metal, and the process of corrosion begins. With such dishes better to part. Enameled ware, edged with stainless steel, almost does not fight off.
Heatproof is quite safe glass and ceramic dishes. In clay pots, food was cooked from time immemorial - this was common among many nations. From heat, they become even stronger. One thing is bad - ceramics quickly absorb fat, and it is difficult to wash it. And yet, modern ceramic and glassware is not cheap. You can afford it - very well. That's just before you buy, make sure that it is really heat resistant.
In recent years, the market appeared dishes with non-stick polymer coating. This dish is non-toxic, chemically inert, and, most importantly, the food in it does not burn. But if you heat the pan to a temperature of 300 degrees (and ordinary frying takes place at a temperature of 200-220 degrees), the polymer coating begins to decompose, releasing rather harmful fumes. When working with such pans it is necessary to use only a wooden or plastic spatula.
And, of course, you should not write off cast iron the dishes. 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.
By manufacturing technology it is better cast dishes. It is thicker and heavier, it distributes heat well, and - most importantly - the walls and the bottom heat up evenly, which means that the food does not burn.
Pans or pans are also important. If the thickness is less than 2 mm, then such dishes are not suitable for use, simply because it is easily deformed. The most common dishes with a thickness of 2.5 mm. It can be used on gas and electric stoves, but it is not recommended for stoves with glass-ceramic. Universal dishes 4–6 mm thick.
Some types of dishes for increased safety and comfort have a heat controller, holes for steam on the lid, embossed bottom and other features. If the bottom of the pan has a “honeycomb” relief, then in such a pot the surface of contact with food decreases and its non-stick properties increase.
The most prominent part of any pan or pan is of course a pen. Handles are riveted or welded. Welded handles preferably, because they do not violate the integrity of the coating. And riveting riveted handles can peel off. The handle itself can be of various shapes and designs. Recently, dishes appeared with non-heating handles, which is very convenient to use.
Well, necessary volume your pots you have to determine for yourself. It all depends on the needs of your family and the tradition of cooking. It is recommended in the kitchen to have several pans of various sizes.
And let only good mood reigns in your kitchen. As they say experienced housewives: only in a good mood you can cook good food.