Size
The size of a pan is indicated by its diameter (
for round pans) or width (
for square pans). For sets containing objects of different sizes, values for all objects are given in this paragraph.
The volume of the pan directly depends on the size (see below). At the same time, it is also determined by depth; In fact, this means that dishes with the same capacity can vary in size. In such cases, when choosing, it is worth considering that a wider pan heats up faster and more evenly, but requires a larger burner. Actually, the size of the pan should not be less than the size of the burner; this is especially important if you plan to use the dishes on an electric stove.
The smallest pans, sold individually, are
16 cm or less in size, in the largest this figure
can exceed 25 cm. As for sets, their sizes can be quite varied: in the smallest sets, the diameter of the largest pan is
less than 20 cm(although other types of dishes can be larger), in the largest sets, the size is
the same 20 cm(or even
more) has the smallest pan.
Volume
Working volume (capacity) of the pan. For sets (see "Type"), which include dishes of different sizes, values are given in this paragraph for all items.
A large volume allows you to cook a large amount of product at a time, but it affects the dimensions and weight of the pan. Therefore, the optimal capacity for different cases will also be different — depending on the amount of cooking and the type of dish. So, for classic pots,
3 – 4 L is considered a universal option: in such dishes it is convenient to cook soups and compotes for an average family. Models with a capacity
of 2 – 3 liters are also popular — they are convenient for cooking side dishes, as well as small amounts of cooking (for 1 – 2 people). The smallest pans have a volume
of less than 1 liter, they are suitable, in particular, for boiling eggs and heating milk. And the largest ones contain
more than 10 liters, such dishes are designed mainly for catering and public events.
There are also more detailed recommendations on the choice of volume, including for other types of dishes — ladles, milk jugs, etc. (see "Type"); these recommendations can be found in special sources.
Bottom thickness
The thicker the bottom, the more evenly the heat is distributed over it and the better the quality of cooking in the pan. Food will not stick to the bottom when frying or stewing dishes. Thick bottoms are less prone to deformation from strong heat and temperature changes, they also contribute to the stability of the product and reduce the risk of the pan tipping over by negligence. The reverse side of the medal is that the massive bottom increases the weight of the product.
Wall thickness
Too thin walls are easily deformed under the influence of regular heating, too thick — they heat up longer and differ in impressive weight. At the same time, thick walls distribute and retain heat more evenly, reduce the likelihood of overheating of the contents, and perfectly resist temperature changes. Ideally, the wall thickness of a quality pan should be between 0.5 and 0.8 mm.
Non-stick coating
—
Teflon. Classic so-called
non-stick coatingsused primarily to ensure that the product being cooked does not stick to the walls of the vessel during overheating and burning. On the other hand, this material is very delicate: it is recommended to protect it from scratches, wash it without abrasive products, use plastic or wooden spoons / scoops, etc. And even with full observance of the rules of use, Teflon wears out and becomes unusable in 3-4 years. Also note that this type of coating is highly recommended to be combined with a thick, preferably
multi-layered bottom — in order to avoid deformations and the appearance of cracks on the surface.
—
Ceramic. A fairly advanced version
of non-stick coating : unlike Teflon, it has high strength, while it does not lose its properties and does not emit harmful substances even when scratches and cracks appear. The disadvantage of ceramics can be called sensitivity to temperature changes — for example, if you fill heated dishes with cold water, cracks and chips may appear. And such a coating is somewhat more sensitive to shock than Teflon.
—
Stone (marble). Under this name, several types of non-stick coatings are combined that have one thing in common — stone inclusions, mostly marble, granite, et
...c. are also found. The properties of such materials and the features of their operation are often different. But in general, such an addition gives the coating not only additional strength and wear resistance, but also an unusual “speckled” appearance — stone particles are usually lighter than the base. The specific features of the operation of such coatings in each case should be clarified separately, however, they are most often more durable and resistant to various “troubles” than pure Teflon.
— Enamelled. The special enamel coating does not have special non-stick properties — it is used mainly to prevent contact of the metal surface of the vessel with food. Even stainless steel tends to oxidize to some extent, which can spoil the taste of food or even make it dangerous to health if stored for a long time; enamelware is devoid of such shortcomings. On the other hand, enamel is quite sensitive to scratches and chips, it cannot be washed with abrasive products (which makes cleaning difficult), and the life of such a coating is relatively short. Also note that modern manufacturers use enamels of different grades and, accordingly, qualities; in this case, it makes sense to focus on the price category of the pan.
