Pot — the main kitchen utensils for cooking

A saucepan is a kitchen uten­sil that involves the prepa­ra­tion of food by boil­ing, stew­ing, sim­mer­ing, and some­times even fry­ing over an open fire or in an oven. With­out a pan, per­haps, not a sin­gle house­wife can do.

The prog­en­i­tor of the pot is the pot. The fun­da­men­tal dif­fer­ence between one and the oth­er is the pres­ence of han­dles and a lid in the pan.

Cur­rent­ly, the mar­ket is replete with a vari­ety of pots, dif­fer­ent in shape, vol­ume, mate­r­i­al of man­u­fac­ture, the pos­si­bil­i­ty of using on var­i­ous types of cook­ing sur­faces, etc.

Requirements for pans for gas stoves

Almost any pan is suit­able for a gas stove. The main thing is to take into account some fea­tures of open fire. Dur­ing cook­ing, the main heat­ing occurs in the bot­tom area, so it should be thick.

Pay atten­tion to dish­es with a mul­ti­lay­er bot­tom, it is also called cap­sule. Such a bot­tom con­sists of sev­er­al lay­ers made of dif­fer­ent met­als. The num­ber of lay­ers and mate­ri­als depends on the man­u­fac­tur­er. Cap­sule tech­nol­o­gy is usu­al­ly used for steel uten­sils. Food in such a pan cooks much faster.

When choos­ing cook­ware made of cast iron or alu­minum, pay atten­tion to mod­els that have grooves or a cir­cle on the bot­tom, allow­ing you to increase the heat­ing area and speed up the cook­ing process with­out the risk of food stick­ing.

A good gas stove pan does not have to be very expen­sive. The main thing is com­pli­ance with the require­ments:

  1. Flat bot­tom. A prod­uct with a flat bot­tom has a large area of ​​​​con­tact with fire, respec­tive­ly, it warms up faster and more even­ly. In addi­tion, it is more sta­ble on the stove.
  2. Tight fit­ting lid. The lid should not only be firm­ly fixed, but also be heavy enough not to fall when tilt­ed at 450.
  3. Fas­ten­er han­dles. A good pot should have han­dles screwed on but not weld­ed. If you want to make cook­ing more com­fort­able, choose cook­ware with sil­i­cone or Bake­lite coat­ed han­dles. Please note that this is not suit­able for cook­ing in the oven.
  4. Sur­face free from scratch­es and chips. Even the slight­est scratch­es inside can lead not only to burn­ing, but also to the sat­u­ra­tion of food with harm­ful met­als.

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 a glass-ceram­ic sur­face, you can­not use any pots with a rough sur­face, such as 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, this is a 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?

How to choose the size of the pot

For func­tion­al­i­ty and prac­ti­cal­i­ty, the kitchen should have three pots with vol­umes per liter, 2–2.5 liters and over three liters. Experts advise choos­ing a vol­ume of one liter per per­son. If you plan to cook soups, com­potes and side dish­es for sev­er­al peo­ple, choose a pot with a capac­i­ty of at least three liters.

For cook­ing for one or two peo­ple and for cook­ing veg­eta­bles or cere­als, a con­tain­er with a vol­ume of one or two liters is suit­able. For cook­ing eggs and sauces, for heat­ing food on the stove, choose small saucepans or ladles with a vol­ume of up to one liter.

Experts do not advise buy­ing pots from the same set of kitchen uten­sils. It is more ratio­nal to make a set of con­tain­ers, dif­fer­ent in vol­ume and mate­r­i­al of man­u­fac­ture.

An enam­el pan is suit­able for soups, a ceram­ic pot for veg­eta­bles, and a cast-iron caul­dron remains indis­pens­able for meat dish­es and pilaf. At the same time, the kitchen must have a uni­ver­sal stain­less steel pan, which is suit­able for cook­ing any food and any dish­es.

cooking in stainless steel pot

Today there are many man­u­fac­tur­ers of stain­less steel cook­ware. You can under­stand which mod­els are bet­ter by study­ing the char­ac­ter­is­tics of prod­ucts and reviews on var­i­ous sites and forums. We offer a descrip­tion and rat­ing of dif­fer­ent mod­els so that you can deter­mine which brand of stain­less steel pots is bet­ter and choose the appro­pri­ate option.

The optimal number of pots in the kitchen

For a small fam­i­ly, a uni­ver­sal set of 4–5 pots of dif­fer­ent sizes is enough. In 1–2 liter saucepans, it is com­fort­able to heat up food, cook cere­als and eggs, and pre­pare sauces. Be sure to get a medi­um-sized mod­el (3–4 liters) to cook soups and broths, pre­pare side dish­es for sev­er­al peo­ple. In prac­tice, these two types of pans are used most often at home, so you should not save on them, it is bet­ter to pur­chase two expen­sive but good-qual­i­ty prod­ucts than to reg­u­lar­ly change their cheap­er coun­ter­parts. The most pop­u­lar mate­ri­als are stain­less steel (good for soups and broths) and non-stick alu­minum (for sauces and por­ridges).

If you pre­fer to cook for sev­er­al days at once and store food in the refrig­er­a­tor right in the pan, pay atten­tion to dish­es with enam­el or glass-ceram­ic coat­ing, in which food does not come into con­tact with the mate­r­i­al of the dish, and remains fresh for a long time. Anoth­er impor­tant thing is a large a 4–5 liter saucepan, in which it is very con­ve­nient to boil spaghet­ti, cook com­potes and fruit drinks, or cook soups designed for long-term stor­age, such as cab­bage soup and borscht. If you love pas­ta and cook it reg­u­lar­ly, it makes sense to con­sid­er pur­chas­ing a spe­cial high pot for spaghet­ti. If you plan to use such dish­es for prepar­ing var­i­ous pick­les, we rec­om­mend choos­ing enam­eled options.

Teflon coating

  • Advan­tages of Teflon cook­ware

Thanks to the non-stick coat­ing, it is suit­able for fry­ing with­out oil, which is impor­tant for los­ing weight.

  • Cons of Teflon cook­ware

Unfor­tu­nate­ly, Teflon does not with­stand too high tem­per­a­tures and begins to evap­o­rate at 200 ° C. As a result, tox­ic sub­stances get into our food, which many experts asso­ciate with obe­si­ty and thy­roid can­cer. Also, the coat­ing is quick­ly destroyed or erased, and it is absolute­ly impos­si­ble to use such dish­es with a dam­aged work sur­face. It is gen­er­al­ly bet­ter not to cook dish­es for chil­dren in Teflon dish­es.

  • Degree of secu­ri­ty: Low

What is the difference between expensive and cheap pans

Often the dif­fer­ence in price depends on the per­cent­age of alloy ele­ments. If the com­po­si­tion con­tains man­ganese or cop­per, these are afford­able mod­els that can deform or crack over time. When nick­el is includ­ed, then the dish­es are of high­er qual­i­ty and more expen­sive options.

The cost is affect­ed by the num­ber of lay­ers of the bot­tom and walls of the pan. The more of them, the prod­uct is stronger and more reli­able. Addi­tion­al ele­ments and fix­tures that sim­pli­fy work in the kitchen also affect the cost of dish­es.

Which lid to choose

The pot lid can be either glass or stain­less steel. The lid mate­r­i­al does not affect the cook­ing speed or func­tion­al­i­ty. You can pay atten­tion to some points:

  • Lids can be made from borosil­i­cate glass with­out a met­al rim. It is eas­i­est to wash such a cov­er, smooth glass eas­i­ly tol­er­ates any deter­gent. The thick glass is strong, but you don’t need to drop the lid.
  • Tem­pered glass lids with a met­al rim are the most com­mon. Man­u­fac­tur­ers can make the bezel per­fo­rat­ed to drain water with­out remov­ing the lid. Use the brush to clean the junc­tion between the rim and the lid for a per­fect clean.
  • Stain­less steel lids are most com­mon­ly used in restau­rants and can­teens, and for good rea­son. This cov­er is easy to clean, there are no places where dirt can accu­mu­late, and it is sim­ply impos­si­ble to break such a cov­er.
  • The steam vent can be made in the form of a hole on the lid itself or in the form of holes on the rim.
  • Per­fect han­dle — does not heat up and is com­fort­able. Han­dles can be cov­ered with sil­i­cone pads, use met­al that does not heat up, or make han­dles from Bake­lite. All this is done for com­fort­able use. Look at the height of the han­dle and com­pare with the height of the shelf in the refrig­er­a­tor where you plan to put this pan.
  • Con­vex lids are more con­ve­nient for cook­ing soups, if there is a place to raise the foam, then it will not flood the stove.

handle mount

Cap material

With­out a lid, the pan los­es its func­tion­al­i­ty. Which one to buy depends on per­son­al pref­er­ence. What to look for when choos­ing the right acces­so­ry? Experts rec­om­mend to study a vari­ety of options, and choose the best and most prac­ti­cal. In the man­u­fac­ture of cov­ers, the fol­low­ing raw mate­ri­als are used:

Ceram­ics They are frag­ile and afraid of high tem­per­a­tures. Wash­ing in the dish­wash­er is pro­vid­ed. Use in an oven is pos­si­ble. Full com­pat­i­bil­i­ty with microwave ovens. Easy and sim­ple to clean. They do not need care­ful care.
Met­al Stain­less steel is used in the man­u­fac­ture. Not afraid of shock and tem­per­a­ture changes. Holds heat very well. It is advis­able to wash with soft sponges.
Glass Resis­tant to clean­ing with abra­sive com­pounds, not afraid of scratch­es. May break if not used care­ful­ly. It has a bake­lite han­dle that does­n’t get hot.
Wood Fea­tures — envi­ron­men­tal clean­li­ness. Mois­ture is absorbed quick­ly. The main pur­pose is to store ready-made food. Demand­ing care.
Cast iron Mechan­i­cal dam­age is not afraid. Ide­al for stor­ing pre­pared food. Requires spe­cial care. High humid­i­ty will cause rust.

Production material

The first thing to con­sid­er when choos­ing a pan is the mate­r­i­al from which it is made.

Aluminum without embellishment

Alu­minum pans are the cheap­est and, com­pared to oth­ers, very light. In addi­tion, alu­minum is an excel­lent con­duc­tor of ther­mal ener­gy, which con­tributes to rapid heat­ing and, as a result, food cooks faster and does not burn.

The dis­ad­van­tages include:

  • soft­ness — alu­minum uten­sils are very eas­i­ly deformed;
  • high ther­mal con­duc­tiv­i­ty — alu­minum con­ducts heat well, but does not hold it;
  • high chem­i­cal activ­i­ty — in such a pan it is impos­si­ble to cook prod­ucts that con­tain any acids. This will lead to the destruc­tion of the pro­tec­tive lay­er and the for­ma­tion of scale, dark­en­ing of the sur­face. It is strict­ly not rec­om­mend­ed to store cooked food in a saucepan.

There is also an opin­ion that the use of alu­minum cook­ware can be harm­ful to health through the release of tox­ic met­al salts. But it should be not­ed that there is no sci­en­tif­ic data con­firmed by a num­ber of stud­ies.

Food cools quick­ly in alu­minum pans

Table: rating of aluminum pans with a rating of 5/5 according to the Yandex.Market service

Mod­el Char­ac­ter­is­tic Price
Saucepan Sco­vo MT-074 1.5 l Alu­minum pot with lid. May be washed in a wash­ing machine. 199 r.
Saucepan Kalit­va Clas­sic 3.5 l Alu­minum pot with lid. Sin­gle lay­er bot­tom. 276 r.
Saucepan Sco­vo МТ-085 10 l Made from alu­mini­um. Bot­tom diam­e­ter 24.5 cm. Dish­wash­er safe. 479r.

Alu­minum saucepan “Kalit­va” ADVANTAGES: con­ve­nient, there are many vol­umes, easy to clean, inex­pen­sive DISADVANTAGES: I did not find it in 2.5 years. There are already 4 Kalit­va pots, includ­ing the last one I bought. They are con­ve­nient­ly fold­ed into one anoth­er, then I hang them on a hook. I keep the lids in the clos­et.



Chic in copper

Unlike alu­minum, cop­per con­ducts heat 2 times bet­ter. It is for this rea­son that many restau­ra­teurs and pro­fes­sion­al chefs pre­fer cop­per uten­sils, includ­ing pots. The heat is dis­trib­uted quick­ly and even­ly, and the food acquires an incred­i­ble taste, while retain­ing all the ben­e­fi­cial prop­er­ties by reduc­ing the cook­ing time. An undoubt­ed advan­tage is also the antibac­te­r­i­al effect of cop­per. Food cooked with cop­per uten­sils is dis­in­fect­ed due to the abil­i­ty of cop­per to fight fun­gi and bac­te­ria. These pots are exquis­ite and are sure to be the high­light of any kitchen.

But cop­per uten­sils also have their draw­backs:

  • high cost;
  • care fea­tures: in no case should be stored in a humid envi­ron­ment;
  • chem­i­cal activ­i­ty of cop­per: it is very aggres­sive to ascor­bic acid con­tained in many fruits and berries. Cook­ing and stor­ing the lat­ter in a cop­per pan will lead to a loss of vit­a­mins, there­by reduc­ing the nutri­tion­al val­ue of the dish.

Restau­ra­teurs pre­fer to use cop­per uten­sils

Table: rating of copper pans with a rating of 5/5 according to the Yandex.Market service

Mod­el Char­ac­ter­is­tic Price
Cop­per pot with lid 24 cm Made of nat­ur­al cop­per with an admix­ture of zinc. The inner lin­ing is made of tin. 15221 r.
Cop­per pot with­out lid Riso­li­Coun­try 20 cm, 01096RM/20SG The Ital­ian brand is the best in the pro­duc­tion of cast cop­per cook­ware. 16035 r.
Pot KitchenAid KC2P60LCCP 5.68 L Cop­per saucepan with glass lid. Lay­ered bot­tom. Suit­able for induc­tion hobs and also for bak­ing in the oven. 18991 r.

Uncoat­ed cop­per cook­ware is life threat­en­ing. Inside, they must be tinned with food tin. The dish­es are real­ly cool and expen­sive. I have been using cop­per cook­ware for over 10 years. The thick­er the walls of the pan, the tasti­er the soups! And I nev­er use lids. Do not use knives and forks, as this may scratch the inner coat­ing. Cop­per is very easy to clean, and I didn’t do it so often.



Durable cast iron

Cast iron worked well. Unsight­ly from the out­side, it is fraught with a lot of advan­tages:

  • this pan is uni­ver­sal and suit­able for all meth­ods of cook­ing;
  • cast iron is resis­tant to mechan­i­cal dam­age, and the fea­tures of its sur­face pro­tect food from burn­ing;
  • met­al holds heat well;
  • com­plete­ly safe for health.

The dis­ad­van­tages include:

  • weight — such a pan will be very heavy;
  • the com­plex­i­ty of clean­ing — it is washed exclu­sive­ly by hand. After wash­ing, the pan must be thor­ough­ly wiped or ignit­ed to avoid the for­ma­tion of rust on it;
  • high price.

Cast iron pans are suit­able for cook­ing in any way

Everything ingenious is simple: an enameled pan made of metal alloy

Along with cast-iron house­wives, dish­es made of steel and met­al alloys are also val­ued. WhatTo sim­pli­fy the care of such uten­sils, elim­i­nate cor­ro­sion and increase per­for­mance, as well as improve its exter­nal char­ac­ter­is­tics, man­u­fac­tur­ers cov­er it with enam­el.

Main advan­tages:

  • ver­sa­til­i­ty. The most demand­ing host­ess will be able to choose a pan, tak­ing into account the inte­ri­or fea­tures of her kitchen;
  • the weight. Enam­eled pans, except cast iron, are quite light;
  • ease of oper­a­tion and main­te­nance. They do not require spe­cial care and are com­pat­i­ble with most types of hobs.

The dis­ad­van­tages of such dish­es include the fragili­ty of the coat­ing. It depends on how it is applied. When choos­ing, you need to pay atten­tion to the pres­ence or absence of dark dots — the places for installing fas­ten­ers on the body of the dish­es from the out­side. If they are absent, the coat­ing was applied by spray­ing and is char­ac­ter­ized by less dura­bil­i­ty and a ten­den­cy to rapid wear. The pres­ence of dots indi­cates the immer­sion method of coat­ing. Such a pan will be some­what more expen­sive, but the enam­el will last much longer.

The enam­el pot can be used on any type of hob

Table: rating of enamel pots with a rating of 5/5 according to the Yandex.Market service

Mod­el Char­ac­ter­is­tic Price
Saucepan SteelE­mal 1RB201M 3 l Steel enam­el pot with steel lid. Suit­able for induc­tion hobs. May be washed in a dish­wash­er. 454 r.
Casse­role Lysven­sky plant of enam­el­ware S‑1620/4Rb 7 l Enam­elled steel pot. Steel cov­er includ­ed. Suit­able for induc­tion cook­ers. Bot­tom diam­e­ter 22 cm. 592 r.
Saucepan Stee­lE­namel 1RA161S 1.5 l Enam­elled steel saucepan with glass lid. Sin­gle lay­er bot­tom. Applic­a­ble to induc­tion hobs.

Pan enam­eled Vit­ross When I first saw this pan, I fell in love with it at first sight. I liked the pat­tern on the sur­face — so gen­tle. She made a great addi­tion to my kitchen. It is made of high-qual­i­ty steel, and not from a thin lay­er, but more than 1 mm, so there are no dents on it. The met­al han­dles are very com­fort­able. The met­al itself is pro­tect­ed by an enam­el coat­ing. Food stays hot for a very long time. Glass lid with met­al rim and steam vent. Cook­ing in it is pure plea­sure. Noth­ing escapes, retains its taste and tex­ture.



Non-stick: Teflon coated

Teflon is a type of non-stick coat­ing wide­ly used in the man­u­fac­ture of cook­ware. Such pans have sev­er­al advan­tages:

  • high heat resis­tance and pro­tec­tion against stick­ing — allow you to cook with­out the use of fats;
  • fast heat­ing;
  • light weight;
  • no need for spe­cial care, easy to clean.

The dis­ad­van­tages of pots with Teflon coat­ing are:

  • high cost. A qual­i­ty Teflon pan is more expen­sive than a cast iron one;
  • insta­bil­i­ty of the poly­mer to mechan­i­cal stress. It is easy to dam­age it with a knife or a met­al spat­u­la;
  • tox­i­c­i­ty at high tem­per­a­tures. Cook­ware with a Teflon coat­ing must not be used for bak­ing in the oven, as when heat­ed above 260 ° C, the coat­ing releas­es harm­ful sub­stances.

When using Teflon-coat­ed pans, plas­tic or wood­en uten­sils must be used.

Table: rating of pots with Teflon coating with a rating of 5/5 according to the Yandex.Market service

Mod­el Char­ac­ter­is­tic Price
Pan Flon­al Pal­la­di­um Ecolux PE5223 6 l Teflon coat­ed alu­minum pot with glass lid. Bot­tom thick­ness 4 mm. Dish­wash­er approved. 1529 p.
Pan Eco­ram­ic 26 cm (pink) with tita­ni­um non-stick coat­ing with lid Vol­ume is 6 l. It is made on unique tech­nol­o­gy of pro­duc­tion of a cov­er­ing. Does not harm health. Safe for the envi­ron­ment. 3000 r.
Cast saucepan 28cm (5L) with lid Risoli LE PIGNATTE 00097PIN/28P Light­weight, easy care. With high per­for­mance. Teflon coat­ed. 10450 r.

DuPont mul­ti­cook­er bowl with Teflon non-stick coat­ing ADVANTAGES: while new, it does an excel­lent job of its func­tions, includ­ing form­ing an appe­tiz­ing crust on dish­es dur­ing fry­ing, while main­tain­ing the juici­ness of the prod­uct DISCLOSURES: short-lived, the coat­ing dete­ri­o­rates quick­ly, can be deformed for an unknown rea­son

I’m Ale­na


Shine stainless steel

Pots made of stain­less or med­ical steel are very com­mon, hav­ing, per­haps, only one sig­nif­i­cant draw­back: high cost.

But they have a lot of advan­tages:

  • have high strength and are com­plete­ly safe for health;
  • applic­a­ble to any cook­ing sur­face;
  • they heat up even­ly and pro­vide for long-term stor­age of cooked food in them;
  • do not require spe­cial care;
  • have a wide range and fit any kitchen design.

Stain­less steel pots can store cooked food

Table: rating of stainless steel pots with a rating of 5/5 according to the Yandex.Market service

Mod­el Char­ac­ter­is­tic Price
Saucepan MAYER & BOCH 80043 1 l Stain­less steel saucepan with glass lid and lay­ered bot­tom. Assumes appli­ca­tion on induc­tion pan­els. Dish­wash­er accept­able
Saucepan MAYER & BOCH 26688 6.8 l Stain­less steel. Glass lid includ­ed. Lay­ered bot­tom. Suit­able for induc­tion cook­ers. Can be washed in the dish­wash­er. 1015 r.
Saucepan Amet 1c2512 30 l Mate­r­i­al: stain­less steel. Steel cov­er. Bot­tom thick­ness 2 mm. Bot­tom diam­e­ter 37 cm. Dish­wash­er safe. 4125 r.

Kaiser­hoff stain­less steel pan ADVANTAGES: After sev­er­al years of con­stant use, it looks like new. DISADVANTAGES: The mat­te part of the lid glass requires espe­cial­ly thor­ough wash­ing, it is rough and grease sticks.

Anna Valenti­na


grace of glass

Refrac­to­ry glass pans look styl­ish. In addi­tion to the ele­gant appear­ance, glass has oth­er advan­tages:

  • envi­ron­men­tal friend­li­ness. Long-term stor­age of cooked food in it is allowed;
  • ver­sa­til­i­ty. Any cook­ing method is suit­able for this pan, up to bak­ing in the oven and using it in the microwave.

If we talk about the minus­es, then the glass is unsta­ble to mechan­i­cal stress: it is very easy to break it, and it also does not tol­er­ate sud­den changes in tem­per­a­ture. The use of such a pan is not suit­able for all cook­ing sur­faces.

Glass pans are brit­tle

Table: rating of glass pans with a rating of 5/5 according to the Yandex.Market service

Mod­el Char­ac­ter­is­tic Price
Saucepan Loraine 26268 1.5 liters, with glass lid The shape of the pan is round with two han­dles on the edges. Heat-resis­tant glass­ware will be an excel­lent choice for all lovers of dish­es cooked in the oven and microwave. Suit­able for wash­ing in a dish­wash­er. 399 r.
Medi­um glass saucepan with lid 24*21*7 cm 1.5 l Stu­dio BergHoff 1100020 Ver­sa­tile mul­ti­pur­pose borosil­i­cate glass pan. 1230 r.
Saucepan BergHOFF “Stu­dio” with lid, 1.3 l Mate­r­i­al: glass, with lid, with han­dles. 2600 r.

Pyrex Essen­tials glass saucepan ADVANTAGES: high-qual­i­ty dish­es, at a nor­mal price, can be stewed, baked, baked DISADVANTAGES: heavy due to thick walls, you need to know the spe­cial oper­at­ing rules A young or expe­ri­enced house­wife will need such dish­es.

jump rope


The simplicity of refractory ceramics

Along with glass pans made of refrac­to­ry ceram­ics are val­ued: they are nat­ur­al and envi­ron­men­tal­ly friend­ly. The advan­tages of ceram­ic pots are sim­i­lar to those of glass:

  • safe for health and suit­able for stor­ing pre­pared food in them;
  • keep warm well;
  • allow bak­ing in the oven;
  • exclude burn­ing of food;
  • unpre­ten­tious in care.

The dis­ad­van­tages include insta­bil­i­ty to mechan­i­cal dam­age and sud­den changes in tem­per­a­ture. Wear of the coat­ing-glaze can lead to burn­ing of food.

Food does not burn in ceram­ic pots

Table: rating of ceramic pots with a rating of 5/5 according to the Yandex.Market service

Mod­el Char­ac­ter­is­tic Price
Saucepan Lomonosov Ceram­ics Spark 2 l with ceram­ic lid Refrac­to­ry ceram­ics. Bot­tom diam­e­ter 15 cm. Dish­wash­er safe. Can be used in the oven. 944 r.
Saucepan Hans & Gretchen BAUM ORANGE 2,1l (22cm) Made from envi­ron­men­tal­ly friend­ly heat-resis­tant ceram­ics. The ceram­ic pot lid is equipped with a steam out­let. The saucepan heats the food even­ly, keep­ing it warm for a long time. 1759 p.
Saucepan Appo­lia Terre&Flamme 3.1 l Mate­r­i­al: refrac­to­ry ceram­ics. Ceram­ic lid. Can be washed in the dish­wash­er. Can be used in the oven. 8552 r.

Sach­er heat-resis­tant ceram­ic pot ADVANTAGES: Deli­cious home­made food is always avail­able. WEAKNESSES: Price. The pans are quite heavy, I don’t know if that’s a plus or a minus. There is a hole in the lid of the pan for steam to escape and you can not be afraid that the water will “run away” from it. All dish­es are tasty and fra­grant, and besides, vit­a­mins and amino acids are pre­served in such dish­es. I’m very sat­is­fied despite the price.



Requirements for handles

Han­dles must be well fixed on the body — this is impor­tant, since unre­li­able fas­ten­ings can lead not only to loss of din­ner, but also to burns. In order not to burn your hands, give pref­er­ence to options with rub­ber­ized hold­ers. Plas­tic tips are less prac­ti­cal, as they can melt if you choose the wrong burn­er or place the cook­ware off-cen­ter.

Take a clos­er look at all-met­al han­dles made from dif­fer­ent types of met­al. They don’t get hot around the edges. These are eas­i­er to keep clean than inserts. Plus — if nec­es­sary, you can put in the oven.

To deter­mine the con­ve­nience, do not hes­i­tate to pick up the pot you like in the store and pick it up. The size of the palms and the length of the fin­gers are dif­fer­ent for every­one, so there are no uni­ver­sal tips here.

Handle material

What are pot han­dles? There are few options. The main list looks like this:

  1. Cast iron. Dif­fer in dura­bil­i­ty. Not afraid of mechan­i­cal dam­age. Mois­ture adverse­ly affects prop­er­ties.
  2. Bake­lite. The main com­po­si­tion is heat-resis­tant plas­tic. Heats up in min­utes. The grip is com­fort­able. They don’t slip. The max­i­mum allow­able tem­per­a­ture is 150 degrees. Experts advise to clean them away from the heat­ing zone. This can lead to their defor­ma­tion.
  3. Ceram­ics. They are afraid of sig­nif­i­cant tem­per­a­ture changes. They do not need care­ful care. Com­pat­i­ble with microwave and ovens.
  4. Met­al. The larg­er the han­dles, the less they heat up. Show resis­tance to high tem­per­a­tures. It is not rec­om­mend­ed to put in the oven.

Other equally important features

All of the above man­u­fac­tur­ing mate­ri­als are good in their own way and each has its draw­backs, but this is not the only impor­tant detail to con­sid­er when choos­ing a pan. It is nec­es­sary to pro­vide for all sorts of dif­fi­cul­ties and incon­ve­niences that may arise dur­ing the oper­a­tion of the desired new thing.

We take into account the hob

Cook­ing sur­faces are divid­ed into gas and elec­tric. The lat­ter, in turn, dif­fer in mate­ri­als of man­u­fac­ture and excel­lent heat­ing ele­ments. There­fore, it is very impor­tant to con­sid­er on which hob the pan will be oper­at­ed.

A gas hob involves the use of any kind of pots, with the excep­tion of glass: glass­ware can­not be placed on an open fire. The solu­tion in such a sit­u­a­tion may be the pur­chase of a spe­cial divider. Cau­tion should also be used on the gas sur­face of ceram­ic dish­es. In order to avoid dam­age to such a pan due to a sharp tem­per­a­ture change and to even­ly dis­trib­ute heat, it is nec­es­sary to start cook­ing on a small fire.

On a gas stove, you can use any type of pan, except for glass

In the pres­ence of an elec­tric hob, it is nec­es­sary to take into account the mate­r­i­al of man­u­fac­ture of the sur­face coat­ing and the pecu­liar­i­ty of the oper­a­tion of the heat­ing ele­ment:

  • enam­el and alu­minum coat­ings of the stain­less steel hob with met­al pan­cake heaters pro­vide for the use of any type of pots with the only lim­i­ta­tion: glass and ceram­ic dish­es can­not be placed on hot burn­ers due to intol­er­ance to tem­per­a­ture changes;
  • glass-ceram­ic sur­faces with rapid, halo­gen and Hi-Lite burn­ers have increased fragili­ty and do not allow the use of any pots with a rough sur­face. The ide­al solu­tion in this case would be eco-friend­ly dish­es made of glass and ceram­ics, as well as Teflon, stain­less steel and all types of enam­el pots.

The prin­ci­ple of oper­a­tion of induc­tion hobs is fun­da­men­tal­ly dif­fer­ent from the above types of pan­els and requires the cook­ware to have spe­cial fer­ro­mag­net­ic prop­er­ties. Pots made of stain­less steel and cast iron alloys are best suit­ed. There are also cop­per, ceram­ic, alu­minum and enam­eled dish­es, which are added with spe­cial met­als that give the pans the nec­es­sary prop­er­ties. Such uten­sils are marked with a spe­cial sign in the form of a spi­ral, which indi­cates its suit­abil­i­ty for use on induc­tion hobs.

Stain­less steel pot suit­able for all types of elec­tric hobs

The shape and features of the bottom

The shape of the pan has prac­ti­cal val­ue. The expe­ri­ence of many gen­er­a­tions has shown that round and cylin­dri­cal shapes are most suit­able for cook­ing all kinds of dish­es:

  • eas­i­er to mix the dish when cook­ing;
  • heat is dis­trib­uted more even­ly;
  • a round pan is eas­i­er to clean.

But there are also oval and even square pans, depend­ing on the intend­ed pur­pose and the design idea of ​​the man­u­fac­tur­er. So, square-shaped dish­es are com­pact in terms of place­ment on the shelves of the refrig­er­a­tor or stor­age in the kitchen cab­i­net. And the oval roast­ing pans are ide­al for whole poul­try.

Photo gallery: variety of pan shapes

The tra­di­tion­al cylin­dri­cal shape is suit­able for cook­ing almost any dish.

Rec­tan­gu­lar pot with exquis­ite design

A square-shaped pan is suit­able for a high-tech kitchen

An oval-shaped bra­zier is suit­able for cook­ing poul­try

When choos­ing a pan, it is impor­tant to con­sid­er the fea­tures of its bot­tom. It is not enough to study it for irreg­u­lar­i­ties: the pan must be firm­ly locat­ed on the sur­face of the hob, in no case should it slip or stag­ger. The thick­ness of the bot­tom should also be tak­en into account. The thick bot­tom gives the pan a num­ber of advan­tages:

  • food cooks faster due to uni­form heat­ing and does not burn;
  • heat is retained for a long time, which helps to bring the dish to readi­ness after remov­ing the pan from the burn­er;
  • a heavy-bot­tomed pot allows cook­ing with­out adding fat and, if nec­es­sary, with­out water.


It should be not­ed that the vol­ume of the pan will depend on its intend­ed pur­pose. When it comes to home cook­ing, it’s very handy to have sev­er­al pots of dif­fer­ent sizes on hand:

  • large pots with a vol­ume of 5 liters and more are con­ve­nient for prepar­ing var­i­ous pick­les, for cook­ing com­potes and jel­ly, as well as for prepar­ing dough prod­ucts that require a large ratio of water;
  • a 3 liter saucepan is con­sid­ered uni­ver­sal. It is con­ve­nient to cook soups, meat, side dish­es, com­potes in it;
  • a medi­um saucepan with a vol­ume of 1 l to 3 l is per­fect for prepar­ing small por­tions. It will be con­ve­nient for cook­ing veg­eta­bles, side dish­es, eggs, sausages;
  • the small­est saucepan with a vol­ume of up to 1 liter is suit­able for mak­ing sauce, por­ridge for a baby for 1–2 serv­ings or for boil­ing milk.

But, of course, every­thing is very indi­vid­ual. In many ways, the vol­ume of the pan will depend on the num­ber of fam­i­ly mem­bers and on the method of prepar­ing cer­tain dish­es.

Lid design, handles

To avoid injury, spe­cial atten­tion should be paid to the design fea­tures of the han­dles and cov­er. Pref­er­ence should be giv­en to a pan, the han­dles of which will not be weld­ed, but secure­ly and tight­ly attached to the body with riv­ets, which will elim­i­nate the pos­si­bil­i­ty of acci­den­tal tear­ing.

It is impor­tant that there are at least 2 riv­ets on the side of each han­dle.

Photo gallery: fastening handles

Riv­et fas­ten­ing of han­dles is con­sid­ered the most reli­able

Thread­ed han­dles can be con­sid­ered as an alter­na­tive to riv­ets

Weld­ed han­dles are not the most reli­able solu­tion

Hold­ers on pot han­dles and lids must be with heat-resis­tant inserts. If it is intend­ed to use the pan in the oven, then met­al han­dles made of dif­fer­ent types of met­al will be an excel­lent solu­tion: they also will not heat up and will not melt under the influ­ence of high tem­per­a­tures. There are also pans with a remov­able han­dle.

In addi­tion to the heat-resis­tant insert on the han­dle, a pre­req­ui­site for choos­ing a lid is its tight fit to the pan. The pres­ence of a small hole in the lid will pro­tect the liq­uid from boil­ing over. The trans­par­ent glass lid makes it easy to mon­i­tor the cook­ing process in the pot. A high lid is more prac­ti­cal when boil­ing.

The pro­tec­tive open­ing on the lid will pre­vent the liq­uid from boil­ing over.

Decorative elements, in terms of durability and washability

The dec­o­ra­tive ele­ments on the pan do not car­ry any seman­tic load and are of no prac­ti­cal val­ue, but, undoubt­ed­ly, they add sophis­ti­ca­tion and sim­pli­fy the task of choos­ing a pan based on the design solu­tion of the kitchen. So, fig­ured carv­ing on the body or volu­mi­nous carved han­dles will add charm, the dish­es will look fes­tive and ele­gant. But this will com­pli­cate the care of the pan, addi­tion­al man­u­al clean­ing will be required, since sim­ple wash­ing will not be enough.

From this point of view, pat­terns on enam­el pans are an ide­al dec­o­ra­tion. After apply­ing the dec­o­ra­tive ele­ment, the pan is sub­ject­ed to addi­tion­al fir­ing, which makes the dec­o­ra­tion resis­tant to mechan­i­cal dam­age and wash­ing.

Photo gallery: decorative elements on pots

The shaped bot­tom of the enam­eled pot requires thor­ough clean­ing after each use.

Curly pot han­dles and lids add sophis­ti­ca­tion to the kitchen inte­ri­or

Fig­ured carv­ing on the body of a ceram­ic pot can affect the dura­bil­i­ty of the coat­ing

Print­ed enam­el saucepan is easy to clean

Focus on the brand

Coun­ter­feits have flood­ed the mod­ern world. And, of course, this phe­nom­e­non has not bypassed the pro­duc­tion of dish­es. BUT after all, dish­es, in par­tic­u­lar pots, are in clos­est con­tact with the prod­ucts that a per­son eats. Who knows what price this con­tact can cost a per­son if the uten­sils are improp­er­ly made or made of low-qual­i­ty mate­ri­als. And who can give a guar­an­tee of qual­i­ty and com­pli­ance with stan­dards, as time-test­ed man­u­fac­tur­ers that have not proven them­selves over time:

  • Kukra­ma con­cern is the best domes­tic man­u­fac­tur­er of alu­minum pans with more than 65 years of pro­duc­tion expe­ri­ence;
  • Bel­gian man­u­fac­tur­er BergHOFF and Ger­man Gipfel have been mak­ing safe and reli­able cast iron pots for over 20 years;
  • the Czech brand Tesco­ma, the British TalleR, and the leg­endary Ger­man brand Rön­dell cre­ate the best stain­less steel pans in the world rec­om­mend­ed by the nation­al chefs guild;
  • the Ger­man brand Bekker and, odd­ly enough, the Chi­nese brand Regent are pro­filed on pots for induc­tion cook­ers;
  • the Ger­man man­u­fac­tur­er May­er & Boch is a leader in the cre­ation of the best enam­el pots with an exquis­ite design;
  • South Kore­an brand Frybest is a well-known man­u­fac­tur­er of refrac­to­ry ceram­ic pots;
  • the famous French brand Tefal is the undis­put­ed leader in the man­u­fac­ture of Teflon-coat­ed pots.

The above brands are per­haps the most famous, but cer­tain­ly not the only ones. The right to choose and a huge range of man­u­fac­tur­ers will allow each con­sumer to pur­chase a qual­i­ty pan based on mate­r­i­al capa­bil­i­ties and taste pref­er­ences.

Video: test purchase of pans from different manufacturers

Other recommendations

Regard­less of which man­u­fac­tur­er is prefer­able, when choos­ing a pan, you must care­ful­ly exam­ine it for mechan­i­cal dam­age. It is strict­ly for­bid­den to use dish­es with chips and cracks for their intend­ed pur­pose. It should also be not­ed that the life of the pan direct­ly depends on the num­ber of lay­ers of pro­tec­tive coat­ing applied to its sur­face. It is prefer­able to stop the choice on the dish­es, the walls and bot­tom of which will be thick­er.

Overview of additional functions

Cri­te­ria for choos­ing dish­es are dif­fer­ent for every­one. Some are attract­ed by the appear­ance, oth­ers pay atten­tion to the mate­r­i­al of man­u­fac­ture, the third are more inter­est­ed in dis­place­ment, the fourth give extend­ed func­tion­al­i­ty. It is dif­fi­cult to say which com­pa­ny is bet­ter prod­ucts. It all depends on the per­son­al pref­er­ences of the user. How­ev­er, each man­u­fac­tur­er tries to please its admir­ers and equip the pro­duced pots with addi­tion­al options, which include:

  1. Steam hole on the lid.
  2. Liter scale. A rather con­ve­nient func­tion for deter­min­ing the vol­ume pro­vid­ed by the recipe.
  3. Drain hole. Loca­tion — top of the pan. Helps to drain liq­uid eas­i­ly. There are mod­els with a spe­cial mesh for fil­ter­ing.
  4. Remov­able han­dles. Con­ve­nient option. Allows you to place the con­tain­er in the oven. It is con­ve­nient to store and trans­port prod­ucts.
  5. Fun­nel for spices. A sep­a­rate part that is placed on the han­dle of the pan. You can pour oil, vine­gar, wine there. Helps dis­trib­ute sea­son­ings even­ly through­out the dish.
  6. Induc­tion com­pat­i­ble option. Mod­els can be heat­ed on induc­tion cook­ers.
  7. Pos­si­bil­i­ty to use a dish­wash­er. Depends on the size and mate­r­i­al of man­u­fac­ture.
  8. Pos­si­bil­i­ty to put in the oven. The mate­r­i­al of man­u­fac­ture must be heat-resis­tant, the han­dles must be met­al. There should be no non-stick coat­ing.
  9. Weld­ed bot­tom. Press­ing a met­al plate between two stain­less steel lay­ers. At the same time, air gaps do not appear at the bot­tom of the pan.
  10. Mul­ti­lay­er base. In most cas­es, the bot­tom con­sists of three lay­ers. The inner lay­er is made of mate­ri­als with high ther­mal con­duc­tiv­i­ty. The out­er lay­ers match the mate­r­i­al used to make the cook­ware. The design does not deform, endures tem­per­a­ture fluc­tu­a­tions, allows prod­ucts to warm up even­ly. Food cools down slow­ly.
  11. The pres­ence of a tem­per­a­ture sen­sor on the lid. A spe­cial indi­ca­tor that shows the tem­per­a­ture inside the con­tain­er. Reviews about the mod­els are only pos­i­tive. The price is high­er than the usu­al coun­ter­parts. Do not wash in the dish­wash­er and put in the oven.
  12. cap­sule base. Three-lay­er ele­ment: stain­less steel — alu­minum — stain­less steel. Prod­ucts are pro­duced, where the low­er lay­er is cop­per.

Stainless steel products

Many house­wives pre­fer to cook in such pans. They can cre­ate culi­nary mas­ter­pieces in the form of first cours­es, side dish­es, veg­etable stews, com­potes. Suit­able for cook­ing pas­ta and dumplings. Stain­less steel belongs to the cat­e­go­ry of inert mate­ri­als. Does not react with alka­lis and acids, does not absorb aro­mas and fats. It is not afraid of cor­ro­sion, endures tem­per­a­ture extremes. Dif­fers in a prac­ti­cal­i­ty and small weight.

The main advan­tages of stain­less steel cook­ware include:

  • uni­ver­sal­i­ty;
  • dura­bil­i­ty;
  • light weight;
  • func­tion­al­i­ty;
  • heat­ing rate;
  • anti-cor­ro­sion char­ac­ter­is­tics;
  • resis­tance to acids and alka­lis;
  • plas­tic;
  • huge assort­ment.

The best man­u­fac­tur­ers have launched the pro­duc­tion of mod­els that can be used on any stove, includ­ing induc­tion.

The prod­ucts are not with­out draw­backs and you need to know about them:

  • low ther­mal con­duc­tiv­i­ty;
  • uneven heat­ing;
  • fast cool­ing of prod­ucts;
  • involves the use of fat to fry ingre­di­ents.

How to choose the best stainless steel pot

Where to buy prod­ucts is not a dif­fi­cult ques­tion. Any spe­cial­ized mar­ket will offer a huge range of prod­ucts to choose from. How­ev­er, the choice must be approached with all seri­ous­ness. Experts rec­om­mend pay­ing atten­tion to such nuances:

  1. Pens. One of the main struc­tur­al ele­ments. They can be wood­en and met­al, remov­able and con­ven­tion­al. They per­form the main func­tion — they help to put the con­tain­er on the stove and remove it from there.
  2. Den­si­ty of walls and bot­tom. The thick­ness of the case is direct­ly relat­ed to the uni­for­mi­ty of its heat­ing. It is advis­able to give pref­er­ence to mod­els con­sist­ing of sev­er­al lay­ers. The data are indi­cat­ed in the tech­ni­cal coupon, which is issued to the buy­er at the time of pur­chase of the goods.
  3. The pres­ence of a mark. Indi­cates the mate­r­i­al of man­u­fac­ture of prod­ucts. The mark may be placed on dish­es or in accom­pa­ny­ing doc­u­ments.
  4. Lid. Manda­to­ry detail. In the man­u­fac­ture of heat-resis­tant glass or steel. Pro­tec­tive coat­ed hold­er. Should fit snug­ly into the con­tain­er.
  5. Design. It has no effect on the func­tion­al­i­ty, but should be pleas­ing to the eye. Espe­cial­ly if the dish­es are often used. It is imper­a­tive to check the integri­ty of the prod­uct. There should be no chips, scratch­es or oth­er dam­age.

Advantages and disadvantages of buying pans in a set

The sets include sev­er­al types of pots made of the same mate­r­i­al. On the one hand, it’s beau­ti­ful — all the dish­es are in the same style, but do not for­get that for dif­fer­ent culi­nary tasks you may need pans made of dif­fer­ent mate­ri­als. For this rea­son, you should not buy large kits with­out con­sid­er­ing the pur­pose of each mod­el includ­ed in it.

The advan­tage of sets is the con­ve­nience of stor­age. Often, man­u­fac­tur­ers think over the shape and size so that one prod­uct fits into anoth­er accord­ing to the prin­ci­ple of nest­ing dolls. As a result, the set takes up less space in the clos­et.

There are nev­er many pots, but there is not enough space to store them! Keep this in mind both when you are tempt­ed by a nov­el­ty, and when you regret throw­ing away an obso­lete one. If there is noth­ing super­flu­ous, learn how to store as com­pact­ly as pos­si­ble using our tips.

Useful little things

To invest in kitchen work and draw atten­tion to their prod­uct, man­u­fac­tur­ers sup­ple­ment their prod­ucts with var­i­ous “chips”. Most use­ful:

  • Mea­sur­ing scale on the inner wall — makes it eas­i­er to fol­low pro­por­tions and fol­low recipes.
  • Drain spout — pro­tects against spillage and burns of hands, serves as a recess for a ladle, slot­ted spoon or a long spoon. To pre­vent excess steam from evap­o­rat­ing or vice ver­sa, the spout must be closed and opened, if nec­es­sary, by mov­ing the lid.
  • Per­fo­ra­tion in the drain area — such holes are con­ve­nient when cook­ing veg­eta­bles, dumplings, pas­ta, com­potes. Any­thing that requires drain­ing flu­id.
  • Han­dles with a lid hold­er — solve the prob­lem of where to put the lid when you need to open the pan.
  • Sil­i­cone pothold­ers made for han­dles. Noz­zles can be removed and put on as need­ed. They don’t fall off.

Operating tips

Stain­less steel pots are fair­ly easy to clean. We advise you to pay atten­tion to a few points in order to extend their life.

  • Wash dish­es with liq­uid deter­gent and a soft sponge. The use of abra­sives and clean­ing pow­ders can scratch the fin­ish and ruin the look of the cook­ware.
  • Over­heat­ing the pan can cause iri­des­cent streaks or gold­en spots, which are eas­i­ly washed off with a spe­cial tool.
  • Salt should be put in hot water. Adding salt to cold water can lead to black­heads that are almost impos­si­ble to remove.
  • You can wash the burnt by pour­ing hot water and deter­gent and leav­ing it for a while.
  • Prod­ucts with chlo­rine and ammo­nia should not be used.
  • Cooked food can be left in high qual­i­ty stain­less steel pots. See the man­u­fac­tur­er’s instruc­tions for this infor­ma­tion.


  • Advan­tages of ceram­ic dish­es

It has proven to be safe for cen­turies, since peo­ple have been cook­ing food in clay pots since ancient times. Ceram­ics is not afraid of high tem­per­a­tures, becom­ing only stronger from them; looks very pre­sentable, and the dish­es cooked in it have a rich taste.

  • Cons of ceram­ic dish­es

Real ceram­ics have only two of them — a high price and the abil­i­ty to quick­ly absorb fat, which can be dif­fi­cult to wash off.

Mod­ern ceram­ic ware can be dan­ger­ous if it is bright­ly col­ored. Glazes and paints con­tain salts of zinc, lead, cobalt and oth­er met­als. These sub­stances can be harm­ful to health, but only if the paint­ing and glaze are severe­ly cracked (then the salt con­cen­tra­tion increas­es).

  • Degree of secu­ri­ty: for nat­ur­al ceram­ics — high