Cookware review: which is better to cook meat in and which is better for porridge?

Along with culinary skills, it is important to know what is best to cook and in what way. Choosing the right cookware increases the chances of preparing a real masterpiece.

Types of cookware and purpose

Each housewife has her own set of dishes: several frying pans, a saucepan, a stewpan... It would seem that everything is simple - you fry in frying pans, cook in pans, and bake in the oven on a baking sheet. But no! Depending on the shape and material of the utensil, the products are baked with varying degrees of success.

Non-stick frying pan

As a rule, such frying pans have a classic round shape and sides about 7 cm high. This is a universal kitchen pan.

In this pan you can:

• make a fry for soup;
• cook an omelet, scrambled eggs;
• fry and stew vegetables;
• dry the toast;
• fry cutlets;
• heat food;
• prepare pancakes and pancakes.

All non-stick pans can use minimal oil without burning the food.

Some people also use frying pans for cooking steaks, pilaf, and casseroles. However, these dishes are unlikely to turn out as tasty as they could be. In most cases, the walls of non-stick frying pans are thin. The dishes heat up quickly, but do not hold the temperature well, hence the obvious disadvantage:

• not suitable for stewing or simmering.

It is worth understanding that if the coating is Teflon, it is not recommended to heat it above 200 degrees. That is, you can’t bake it in a dish. The exception is frying pans with ceramic or titanium coating.

Pancake maker

The pancake pan is distinguished by low sides. Thanks to this feature, it is easy to pick up pancakes from the edges and turn them over. You can also fry pancakes and fried eggs on it.

Experienced chefs say that pancakes turn out best on a cast iron pancake pan. Cast iron heats up evenly and holds high temperatures well. In second place are frying pans with a stone coating, in third place are stainless steel frying pans with a thick bottom and a non-stick coating.

Baking tray

Standard ovenware. On a baking sheet you can:

• bake cake layers, cookies, gingerbreads;
• dry herbs, pieces of fruit and vegetables;
• dry nuts and make crackers;
• bake chicken, meat and vegetables.

A baking tray with a wire rack is best suited for roasting vegetables, and one with grooves for fat is best for roasting meat.

Grill pan

Has a ribbed bottom. As planned, fat and juice should accumulate in these grooves during the cooking process. The dish is prepared without oil, it turns out very juicy, with an appetizing crust. The grill pan produces perfect steaks. It can be used for frying and baking meat, cooking fish, cutlets, and vegetables.

Wok pan

Came to us from Asia. The wok is distinguished by its impressive depth and convex bottom. It is designed for high temperature cooking, mainly for frying in oil. The peculiarity of the cookware is strong heating in the lower part. This needs to be taken into account. To ensure even cooking, food is constantly stirred or cooked in layers (for example, vegetables at the bottom, wok noodles at the top).It makes especially good all kinds of meat and vegetable stews and oriental dishes.

The wok cannot be thin-walled. Cast iron frying pans are considered the best.

Pot

Indispensable in Russian cuisine, rich in soups. Broths, borscht, cabbage soup, stews, and solyanka are cooked in saucepans. They are also indispensable in the preparation of compotes and jelly, porridge and pasta.

The thicker the walls of the pan, the better the dishes that need to be simmered over low heat turn out. And if the walls and bottom are thin, the water boils faster.

It is recommended to have 3 pots of different sizes in the kitchen. The best type of material is stainless steel.

Saucepan

An intermediate option between a frying pan and a saucepan. It often looks like a small ladle with thick walls.

The saucepan holds the temperature well and is ideal for preparing the following dishes:

• sauces;
• sauté;
• stew;
• porridge

You can stew, boil, or fry foods in it before stewing. The saucepan is also convenient to use for heating food.

Kazan

A cast semicircular cauldron with very thick walls is specially designed for preparing Central Asian dishes. It cooks:

• pilaf;
• lagman;
• paella;
• roast;
• stew;
• dishes with lentils and legumes.

The cauldron heats up evenly and maintains the temperature, thanks to which the products are deeply baked, tasty and juicy. Classic cauldrons are made of cast iron.

Some types of cauldrons are equipped with a lid with a recess into which smoldering coals can be poured. Thus, heating is also carried out from above.

A worthy alternative to a cauldron are pans with thick walls and a bottom made of metal and ceramics. They can be used to cook, stew and fry foods that require long-term heat treatment.

Cast-iron pan

Despite the emergence of many modern frying pans made of stone, stainless steel and even glass, cast iron does not go out of fashion. Cast iron pans hold temperature best and are durable. Minus - very heavy. They make the best roasts, meat and fish dishes, pancakes, pancakes and pies. This cookware is ideal for frying and baking.

Multicooker

A “universal soldier” in the kitchen that can save a lot of time and effort. Thanks to the adjustable temperature, you can stew, boil, bake, simmer in it. The multicooker opens up the possibility of steaming food. You can make yogurt and cheese in it. The only thing it doesn't handle very well is roasting.

The best dishes that come out in a slow cooker:

• soups;
• biscuits;
• steam cutlets;
• porridge;
• stew;
• casseroles.

Baking dish

Designed for the oven and allows you to give dishes the desired shape. Prepare in baking dishes:

• pies;
• vegetable and meat casseroles;
• cake layers;
• lasagna;
• bread;
• cupcakes;
• cakes.

Particularly popular are convenient split molds and environmentally friendly forms made of ceramics and glass.

Casseroles and meats turn out better in dishes with thick walls. Silicone molds are mainly used for preparing desserts.

A professional chef will be able to cook a delicious dish in an old frying pan or on a piece of foil. But how much effort will it cost him? By choosing the right cookware, you will make the cooking process much easier. Dishes will be better fried and burn less, turning out tasty, juicy, aromatic with minimal effort!