How to choose a good pan: a buyer's guide. Harmful utensils Which utensils for cooking are better

Heavy dishes made of this metal, often glazed on the outside bright colors, - at the peak of popularity.

Unlike grandmother's frying pans, the cast iron of the new model will not spoil the glass-ceramic stove. It's ecological pure material perfect for soups, stews, pancakes. In handling, he is capricious: he does not like temperature contrasts (cold meat in a hot pan can lead to cracks), and glazed cast iron cannot be washed in a car.

2. Porcelain

Not only tea sets are made from this fragile material - it is often used to make dishes for restaurant chefs (primarily baking dishes). It is not capricious in handling - you can freeze food in it, and then put it in a hot oven or microwave, it is easy to wash in the dishwasher. Unlike ceramics, porcelain does not absorb odors at all. However, porcelain remains porcelain: one awkward movement - and the baking dish to smithereens!

3. Ceramics

From ceramics and faience they make baking dishes, pans, pots. This porous material allows air to pass through well - it will not work to “dry out” the dish in it. Ceramics are ideal for baking in the oven. But on open fire it is forbidden to put it! With ceramic dishes, it is important to avoid temperature changes - you can not put it from the refrigerator into a preheated oven. There is one more "minus" - ceramics perfectly absorbs the smells of the products with which it comes into contact.

4. Heat resistant steel

Ideal for baking and microwave use. Fire-resistant glass is stronger than normal glass, but gas stoves Oh, it is forbidden to use it: you can put a glass pan on an open fire only using a flame divider (a metal plate that is placed between the fire and the bottom of the dish). It does not absorb odors, food does not burn in it. But glass is a material of low thermal conductivity, the finished dish cools down for a long time. Does not like temperature changes.

5. Stainless steel

The most correct "stainless steel" is surgical steel (AISI grade 304). This alloy has bacteriostatic properties - food cooked in such dishes stays fresh longer. Nickel-free samples are especially popular - you can be allergic to it, it gives vegetable dishes a taste of metal. If the pan has steel handles, then it can also be used in the oven. Stainless steel can be washed in the dishwasher.

6. Silicone

In the "rubber" forms for baking in the oven, even those who cook for "you" can bake a culinary masterpiece. In silicone, products do not burn, it is easy to get pastries from a soft mold. Silicone will endure washing in the dishwasher and temperature changes, it can even be frozen. You can not just touch it with a knife and wash it with abrasive products. After the end of the service life (2-5 years), it is better to throw away silicone utensils, even if they are still good outwardly: when heated, toxic bisphenol A can be released.

7. Non-stick coated metal

Everyone has heard about the dangers of Teflon today. But this is not the only non-stick coating: many brands have now patented their counterparts without perfluorooctanoic acid (it is this that can cause cancer and fetal mutations in pregnant women). It is better not to cook sour dishes in dishes with a non-stick coating; you should not store food in it. If there are cracks or scratches on the coating, it is better to get rid of the dishes by replacing them with a new one.

8. Enamelled metal

Traditionally, steel and aluminum are enameled; for use in the kitchen, the former is preferable. From the Soviet past, everyone remembers that the main misfortune of enamel is chips (it is no longer possible to cook in dishes with chips, the metal will oxidize). To preserve the enamel, do not put dishes from the refrigerator on the stove, do not use on a burner whose diameter is different from the size of the bottom, do not cook if the bottom is not completely covered with water / fat.

Is there really safe cookware for cooking food? What should you cook your culinary masterpieces in, and what pots and pans should you avoid?

Have you ever thought about the fact that the usefulness and nutritional value of food lies not only in the food itself, but also in where and how it was prepared?

What our body will eventually receive directly depends on the quality of pots, pans, baking dishes. And much to my regret, we live in a world where safe cooking utensils may still have to be found.

Do you still use aluminum cookware or maybe you are not happy with your next Tefal non-stick pan because you can fry food on it without using any fat?

Have you forgotten how to use your grandmother's old, tried-and-true cast-iron skillet?

If you answered at least one “yes”, but then, without hesitation, read on. I will reveal to you all the secrets of your dishes for frying, stewing, boiling and baking and tell you how to be sure that you do not consume toxins that you do not need with your food.

Dangerous Cooking Utensils

It turns out to choose natural and healthy foods nutrition in order to fully eat - that's not all. They often have to be cooked. And regardless of the type of cooking, some dishes begin to release harmful synthetic substances into food.

Here are the types of dishes that your food should not come into contact with:

aluminum cookware

It's hard not to guess, but it contains Aluminum, a metal that is not naturally present in our body. But living, as we live now, enjoying (the main active ingredient in which aluminum is), and aluminum utensils, we accumulate and put aside even small deposits of Aluminum in our body.

Scientists come to the conclusion that it is this metal that is one of the causes of the development of Alzheimer's disease, and also goes "next to" damage to the nervous, musculoskeletal systems and cancer.

As a child, one of my mom's favorite frying pans was just aluminum. I think my family was hardly an exception to the rule. My mom got rid of her favorite even before I started dripping on her brains, I don’t remember exactly where she found out about the dangers of aluminum cookware, but after that we didn’t have a single pot or pan containing this metal at home .

Cookware with non-stick coating

Surprise surprise! How far are we willing to go to make our lives easier and simpler, sometimes even putting our health at risk?

So what's wrong with these special non-stick coatings? The fact is that they are made from Polytetrafluoroethylene, which in turn is obtained from Perfluorooctanoic acid. And this acid is to be blamed for fertility problems, thyroid gland and blood cholesterol levels.

The most common non-stick brand is Tefal. Any cookware labeled as Teflon automatically contains these toxic substances.

I perfectly understand your frustration and impending question! So what, then, in fact, can and should cook food?

Safe Cooking Utensils

This is a cookware that has a relatively low risk of leaking toxic metals into food and then into our body. And all the safe options, one way or another, have been used throughout a large number years, us people!

Cast iron cookware

It is unlikely that there will be someone who will not be able to remember his grandmother and her signature dishes cooked just in a cast-iron skillet! For me this fried potatoes on fat!

And it was a big discovery for me that it turns out that our ancestors, who cooked on cast iron, did not suffer from anemia and lack of iron, because they got it ... from their dishes! Yes, cast iron releases a small amount of Iron every time you cook food in it, which is a good thing. If you suffer from any disease associated with excessive accumulation of Iron in the body, then cast iron would be a bad idea for you.

Cast iron cookware has been around for centuries! She is eternal.

Just do not forget that it must be thoroughly oiled once in a while. To do this, you need to apply persistent fat (ghee or coconut oil) on it and put it in a preheated oven for an hour. This will reduce the chances that food will stick in it.

Although you should understand from the very beginning that cast iron cookware does not have non-stick coating and you won't be able to cook in it without using fat. Don't soak your cast iron cookware in water and dry thoroughly after washing. I do not recommend using dishwashing detergent and a hard brush on it - this will destroy the oil layer we need.

Yes, cast iron cookware requires maintenance and yes, it's not as easy to cook in as it is in a non-stick pan. But what delicious food is obtained from there and without any harm to health!

Stainless Steel Cookware

This dish does not cause any harm to our health, if it is of course of high quality.

The point is that the dishes of stainless steel contains aluminum, copper or nickel in its so-called inner layer, since these metals distribute heat very well and evenly, which is necessary for uniform cooking. Of course, this is then covered with stainless steel, and therefore it is very important to buy only high quality dishes to be sure that these metals will not "leak" into the food.

Caring for such dishes is relatively simple - do not rub hard with a brush so as not to scratch the surface and wipe dry after washing.

Glassware and earthenware

This cookware is perfect for the oven! It is non-toxic and quite stable!

I like glass molds for baking bread and pies. And clay pots are generally a separate conversation - what could be tastier than dishes stewed in them?

I also like to warm up food in the oven (since) just in glassware! It is very versatile as it can also serve as a simple serving plate. And of course, the price is attractive too!

Enamelware

Where would we be without her With nostalgia, I remember my mother's saucepans, painted with berries, and also our big blue teapot!

The quality of this dish directly depends on what this enamel covers. In my opinion, the most non-toxic option would again be cast iron or stainless steel.

Unfortunately, I couldn’t find anything about Soviet enamelware; What exactly was it made of? Therefore, without this knowledge, I can not recommend it.

Any cookware needs good and proper care, depending on what it is made of.

With any cookware, I recommend using natural remedies for washing, as it is full of everything that can remain on the surface of the dishes and enter our body through food. We already live in a time where we are surrounded by toxins, why do we need additional ones?

I wash all my dishes in the same way that I wash my hands, floors and sometimes even my body - natural and I personally recommend it to everyone!

High-quality safe dishes, I confess honestly, the pleasure is not cheap. As in principle, and all natural and healthy.

But you don't need a whole set of 5 frying pans and 10 pots, it's better to invest in a couple of good ones that will serve you forever without worrying about your health.

Here are the utensils I use for cooking:

Now I dream of buying a couple of Le Creuset shaders, the price of which, of course, does not inspire me much. But I heard a lot of positive feedback about these dishes, their quality and safety, so I will build my collection gradually

Everyone loves good food. In order for food to be tasty and healthy when cooking, you need to have good dishes. As the theater begins with a hanger, the kitchen begins with dishes.

Any housewife will tell you how much fun you can get while working in the kitchen with comfortable, pleasant and beautiful dishes.

Let's talk today and talk about what kind of dishes are and which one is better to buy for your kitchen.

Cookware is classified according to the material from which it is made, manufacturing technology, appearance. When buying dishes for 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 different materials for making dishes, many troubles can be avoided.

In a bowl of aluminum It is not recommended to cook spicy and sour dishes. Already with a slight heating, even weak acids and alkalis destroy aluminum, its salts are formed, which are very harmful to the body. However, you cannot cook porridge without aluminum cookware, as dairy products burn in enameled cookware. One piece of advice can be given: cook - cook, but in no case do not store food in it.

Dishes from of stainless steel, most often brand 18/10, where 18% chromium and 10% nickel. This cookware is safe. Stainless steel is resistant to oxidation, beautiful, when cooking in it, the products do not lose their properties, taste and even vitamins, and 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 enamelled tableware. In such dishes you can cook dinner, store any food, you can safely make pickles and marinades in it. However, one of the main disadvantages of such dishes is their fragility. With careless handling, enamel chips and cracks appear. Moisture penetrates through them to the metal, and the process of corrosion begins. It is better to part with such dishes. Enamelled utensils edged with stainless steel almost do not fight off.

Completely safe and heat resistant glass and ceramic tableware. In clay pots, food has been cooked from time immemorial - this was customary among many peoples. From high temperature, they become even stronger. One thing is bad - ceramics quickly absorb fat, and it is difficult to wash it off. And yet, modern ceramic and glassware is not cheap. You can afford - very good. But before buying, be sure to make sure that it is really heat resistant.

AT last years crockery appeared on the market non-stick polymer coating. This cookware is non-toxic, chemically inert, and, most importantly, food does not burn in it. But if you heat the pan to a temperature of 300 degrees (and normal frying occurs at a temperature of 200-220 degrees), then polymer coating begins to decompose, releasing rather harmful fumes. When working with such pans, you must use only a wooden or plastic spatula.

And, of course, should not be written off cast iron 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 down.

According to the manufacturing technology, cast dishes are better. It is thicker and heavier, distributes heat well, and - most importantly - the walls and bottom heat up evenly, which means that the food does not burn.

The thickness of the pan or pan also plays a big role. If the thickness is less than 2 mm, then such dishes are not suitable for use already because they are easily deformed. The most common dishes are 2.5 mm thick. It can be used on gas and electric stoves ah, but it is not recommended for glass-ceramic stoves. Universal dishes with a thickness of 4-6 mm.

Some types of cookware have a heat controller, steam holes on the lid, embossed bottom and other features to increase safety and comfort. If the bottom of the pan has a “honeycomb” relief, 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. And the rivets of the riveted handle can peel off. The pen itself can be various shapes and execution. Recently, dishes with non-heating handles have 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.

And let only good mood reign in your kitchen. As experienced housewives say: only with good mood you can cook good food.

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 effect of Teflon vapor on the human body is not well understood, but there are cases pain 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. 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. Plates made from bamboo, sugarcane, starch and water are said to be effective against pollution problems. environment. AT normal conditions such plates completely decompose in 180 days, and disappear without a trace in water in just 2 days. This eco-friendly tableware Suitable for 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 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 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 is not recommended for glass-ceramic stoves. 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 microwave oven you will need 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 Standards for Permissible Levels physical factors when using consumer goods in living 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.

It is important to understand which cooking pot to choose - after all, you will use it very often.

We have prepared detailed instructions about how not to make a mistake when buying and what you should pay attention to. And the first thing to talk about is how many pots should be in the kitchen and why they are needed.

Decide on the purpose of use

If you don’t have pots at all yet, then everything seems simple - get a ready-made set of 5-6 containers. But what if there seems to be enough dishes, but cooking a certain dish is inconvenient?

Not everyone thinks that each pan has its own functional purpose. Let's figure it out:

• large saucepan 3-5 liters is ideal for soups, and in summer time- compotes. True, if you live alone and prefer to do without first courses, you can not buy it.
• The average capacity is 2-2.5 liters. considered universal. It is used both for warming up first courses and for preparing small portions of soup, pasta, etc. In fact - a must-have.
• Liter saucepan with a long handle is used for cooking eggs, sausages, vegetables. Convenient and practical.
• Useful and thick-walled saucepan or cauldron - suitable for cereals, pilaf, products that require a long stewing process.
• Saucepan, in fact, is a hybrid between a standard pot and a frying pan - a container of medium diameter with fairly high walls. Perfect option for products that are very important to retain moisture or sauces.

We have described minimum set, which is enough to cook all the main dishes. Of course, professional chefs will find that this is critically small, and those who practically do not cook at home will decide that five pots is an excess.

Therefore, think carefully about which ones you really need - it is better to have only 2 pans in the kitchen, but good and high-quality ones.

However, it is not enough to decide on the volume and shape: now cooking utensils are made from 7 various materials . How do they differ and which one to choose?

The perfect pan - what is it made of?

To make it easier to navigate, we analyzed all 7 types, highlighting in them main advantages and cons. We are sure that with these tables the choice will be much easier!

1. Dishes from the past - enameled

Surely, everyone remembers it from childhood - a white or blue saucepan with obligatory drawings on the sides.

Now it is used less often, but they are not in a hurry to forget. Why is this happening?

How to choose : Pay attention to the way in which the enamel is applied- there are only two of them. The first, called spraying, is not very reliable - after six months the coating will begin to peel off. Dipping is more durable and proper care will serve you for many years. It is indicated by 2-4 points at the bottom of the pan - the place of fasteners on the conveyor.

Besides, the color of the enamel inside is important- it must be black, white or beige. The remaining tones indicate that dyes were used. They have a bad effect on the strength of the coating, and in themselves can be toxic - especially in cheap Chinese dishes.

2. Aluminum

Reviews about her say different things. For example, that food cooked in an aluminum pan is not edible and almost poisonous. Is it really?

Expert opinion: Indeed, it is not recommended to buy such pans. If used frequently, they can be harmful to health.

So is it worth the risk? After all, there are many other, safe analogues that are not much more expensive!

3. Durable cast iron

Heavy dark pans at first glance seem unsightly. Let's see what advantages compensate for the appearance.

Now in stores you can find cast iron pans with enamel. Significantly facilitating the care of dishes, at the same time they deprive them of their main advantages. So think twice.

When choosing, pay attention to the material itself: it should be dark and porous. In this case, the surface is homogeneous, even. Any chips, dents and deformations are a sign of poor quality.

4. Popular Teflon

In the 90s, Teflon pots and pans made a splash. Are they really that good or is it just a marketing ploy?

What are the conclusions? According to reviews, high-quality Teflon pans can withstand even pasta forgotten on the stove and do not deteriorate. But they are expensive and require extremely careful handling.

When buying, make sure that the coating is even and try to choose dishes with the thickest possible layer of Teflon.

5. Environmentally friendly ceramics

Ceramic pots have become extremely popular on the crest of the fashion for environmental friendliness and naturalness.

Let's see why they are loved:

Many experts advise using ceramic pans - they justify their high cost. But be sure to consider the shortcomings - if you are not distinguished by accuracy, it is better to look for another option.

6. Stylish glass

We are talking about its special, refractory form. According to the hostesses, such dishes are in no way inferior to ceramic ones.

When choosing glass pans, pay attention to the material itself: it must be homogeneous, without bubbles and discoloration. And, of course, refuse Chinese dishes for 100 rubles - there is a risk that it will burst as soon as it starts to heat up.

7. Eternal stainless steel

The undisputed leader in popularity is pots made of stainless or medical steel. Why is that?

An important parameter is wall thickness. So, the bottom should ideally be at least 3 mm, and the walls - about 0.5.

We also advise you to study the labeling. It is usually presented in chrome/nickel format. 10/18, 12/18, 08/12. The more chromium in the alloy, the stronger and better the pan. However, it is not necessary to memorize the numbers - if anything, in good shop the seller will always advise you.

We hope we have been able to explain the difference in an understandable way. The choice is yours: think about what you plan to cook and what characteristics are priority. The only thing we still recommend is to abandon aluminum pans - they are too unsafe and low price it doesn't compensate at all.

But it is not enough to decide which pan to buy - enameled, cast iron or stainless steel. Necessarily consider what stove you have- for different types suitable for different pots.

We select dishes under the hob

Yes, you are not mistaken. This is really very important - not every pot can be placed on a glass cover or gas burner. Let's figure it out together:

• For electric cookers with glass-ceramic surface do not use any pans with a rough surface - for example, cast iron. Suitable dishes made of stainless steel, glass, Teflon or ceramics, enameled steel.
• For induction panels it is important that the bottom has magnetic properties - choose metal utensils.
• For gas stoves It is undesirable to use glass pans. But everything else - without restrictions. True, it is better to put ceramics on a small fire first so that it warms up evenly.

As you can see, it's really important point: it will be a shame to buy an expensive pan that simply does not heat up or bursts on the first day.

What else is worth paying attention to?

It doesn't matter what material or volume you prefer. There are some nuances that are always important:

1. 1. Choosing from two similar pans, take the one where the walls and bottom are thicker. Yes, it will heat up longer, but more evenly.
2. 2. Than more layers of non-stick coating the longer your cookware will last.
3. 3. Carefully inspect each element- no defects, chips, scratches. They significantly reduce the service life, and in some cases can be very dangerous.
4. 4. Pay attention to the lid: it should fit snugly against the hem, not move or slide off when tilted slightly.
5. 5. Important: Ideally, if it has a small hole for steam to escape - this will prevent the liquid from boiling over.
6. 6. Make sure the bottom is level. The pan must be stable on the grate or hob.
7. 7. If you buy pans made of steel, aluminum or enameled, look at the handles. Do not take those where they are welded - if they are soldered inaccurately, there is a high risk of injury.
8. 8. It is better to assemble a set of separate but really necessary pans than to buy a ready-made set. The advantage of the last option is a more favorable price, the minus is the risk of taking unnecessary utensils.
9. 9. Not related to choice, but useful advice: think about where and how you will store this dishes. This is really a problem, especially in a small kitchen.

There is another important point. Any utensils come into contact with your food. Are you sure that it is worth buying an unknown brand that does not guarantee high quality?

Understanding brands

Don't try to save money on this.

At best, you run the risk of throwing away money, at worst - even harm your health.

So, which firms have shown themselves well in the production of quality pans?

• If we talk about aluminum, then it's worth buying dishes only with protective layer . It is these products that are produced by the German company BergHoff, as well as the Italian brand Lamart.
• Leader among Teflon pans- known to all Tefal. Perhaps it is difficult to find a worthy competitor. But keep in mind - the price is appropriate.
• We recommend buying cast iron cookware Russian production- they are thicker than European or Asian ones. The concert “Biol” proved to be a good one. If you want enameled cast iron, take a closer look at the products of the Turkish brand Lava - it is inexpensive, and the quality, according to reviews, is at its best.
• French Savasan enamel pots won't be happy with the price. But they are very reliable, durable and beautiful - such dishes can not be hidden before the arrival of guests.
• Italian Granchio Lauro Green Fiamma ceramic pots are of high quality and variety of designs. Definitely, the manufacturer deserves a place in our rating. Emile Henry also deserves attention - fans of cooking will be attracted by a wide range, where, in addition to ordinary dishes, there are rare variations such as tagine or ceramic baking pots.
• A large selection of stainless steel pans is widely represented by the already mentioned BergHoff brand - reliability and durability for affordable money. Unexpectedly competes with them Chinese Kohen tableware- it has been certified and confirmed its high quality.

If you like other dishes trademark, be sure to look for real reviews on the Internet so as not to purchase a low-quality or even dangerous item.

In our article, we tried to cover all important aspects. We hope now you understand how to choose a really good pan and what you need to pay attention to. Happy and useful shopping!