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When choos­ing a pan, it is impor­tant to pay atten­tion to many cri­te­ria. Then the dish­es will not only last a long time, but will also be safe for health.

Pots are made from dif­fer­ent mate­ri­als:

• Stain­less steel. Durable mate­r­i­al tol­er­ates high tem­per­a­tures and is resis­tant to cor­ro­sion.
• Cast iron. Heavy, but very durable and almost eter­nal mate­r­i­al, resis­tant to mechan­i­cal dam­age.
• Alu­minum. Light­weight pans made of this mate­r­i­al have thin walls, so the food inside heats up quick­ly.
• Ceram­ics. Such pans tol­er­ate high tem­per­a­tures well, they can also be used in the oven.

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The best pots should have a coat­ing that does not con­tain or emit harm­ful sub­stances. These coat­ings include: Teflon, ceram­ic and mixed (com­bi­na­tion of tita­ni­um and mar­ble).

The choice is also influ­enced by prac­ti­cal­i­ty in use. It is con­ve­nient when the lid is includ­ed, and the han­dles are remov­able and do not heat up. The dif­fer­ences between the pans are also in vol­ume. Choose the one that suits your needs. For exam­ple, for a fam­i­ly of 3–4 peo­ple, it is bet­ter to take a pot with a vol­ume of 4–6 liters, and for 1–2 peo­ple you can take a pot with a small­er capac­i­ty — 2–3 liters.

In addi­tion, it is advis­able to select pans that are uni­ver­sal, which are suit­able for all types of stoves: gas, elec­tric and induc­tion.

Togeth­er with expert Ali­na Fil­ip­po­va, we have pre­pared a rat­ing of the best pans of 2022 and talked about how to choose high-qual­i­ty cook­ware.

Editor’s Choice

Rondell Turquoise

The bright pan is made of steel, which is char­ac­ter­ized by high strength, resis­tance to mechan­i­cal stress and defor­ma­tion. The man­u­fac­tur­er offers a choice of dish­es of dif­fer­ent sizes: 2.8, 3.8, and 5.8 liters. The sur­face of the bot­tom and walls quick­ly and even­ly heats up, and the steel rim serves as pro­tec­tion against mechan­i­cal dam­age and chips.

The set comes with a heat-resis­tant glass lid with a spe­cial hole through which steam escapes dur­ing cook­ing. The pan itself is equipped with com­fort­able han­dles that do not heat up dur­ing cook­ing.

It is also very con­ve­nient that a liter scale is applied inside it. Ron­dell Turquoise is suit­able for all hob types and is dish­wash­er safe.

Main characteristics

Mate­r­i­al	steel
Com­pat­i­bil­i­ty with induc­tion cook­ers	there is
Pecu­liar­i­ties	dish­wash­er safe, lid includ­ed
Vol­ume	2.8 l
Top diam­e­ter	20 cm
bot­tom diam­e­ter	15 cm

Pros and cons

Non-stick coat­ing, durable mate­r­i­al, resis­tant to mechan­i­cal stress, there is a mea­sur­ing scale, can be washed in a dish­wash­er

Heavy weight, han­dles get hot, some users have not­ed a rough inte­ri­or

Ranking of the top 17 best pots of 2022 according to KP

1. Attribute Red Line, 2.3 l

The pan is made of cor­ro­sion-resis­tant steel. Suit­able for cook­ing var­i­ous dish­es, rang­ing from soups to cere­als and veg­eta­bles. Envi­ron­men­tal­ly friend­ly steel does not emit haz­ardous and harm­ful sub­stances, so it can be used both on the stove and in the oven.

There is a mea­sur­ing scale inside the pot. Also this mod­el can be washed in the dish­wash­er. Comes with a tem­pered glass lid. It has a spe­cial hole through which steam escapes dur­ing cook­ing. The pan heats up even­ly, the dish­es inside do not stick and do not burn. Suit­able for elec­tric, gas and induc­tion cook­ers.

Main characteristics

Pros and cons

2. Rondell Flamme, 3.2 l

The pan is made of high-qual­i­ty stain­less steel, which guar­an­tees an impec­ca­ble appear­ance of the dish­es, prac­ti­cal­i­ty and dura­bil­i­ty. The unique 2‑stage “triple” bot­tom tech­nol­o­gy method with a stamped and then fused alu­minum disc allows for even dis­tri­b­u­tion and sig­nif­i­cant­ly longer reten­tion of heat. It also pre­vents food from burn­ing and ensures faster cook­ing. Accord­ing to the man­u­fac­tur­er, the dish­es con­tin­ue to cook even after turn­ing off the stove.

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The accu­mu­la­tion of heat when the lid is closed cre­ates a closed cycle of steam gen­er­a­tion, allow­ing you to cook in such dish­es with­out the use of oil and water, or with a min­i­mum amount of them, which allows you to pre­serve the nat­ur­al taste of the prod­ucts.

Main characteristics

Pros and cons

3. Katun Gretta, 13 L

A huge 13-liter stain­less steel met­al pot is well suit­ed for future autumn prepa­ra­tions. In it, you can pre­pare a mari­nade, boil jams or com­pote, and also pas­teur­ize jars. Steel is unpre­ten­tious in care, durable and very reli­able. In addi­tion, it does not enter into a chem­i­cal reac­tion with food.

The thick bot­tom of the pan is made using a spe­cial tech­nol­o­gy using an alu­minum insert. This design allows you to dis­trib­ute the tem­per­a­ture as even­ly as pos­si­ble dur­ing heat­ing, as well as to keep it for a long time when cool­ing.

Main characteristics

Pros and cons

4. Tefal Simpleo

The saucepan and its han­dles are made of steel, which are resis­tant to mechan­i­cal stress and do not con­tain sub­stances and com­po­nents harm­ful to health. The lid is made of heat-resis­tant glass, com­ple­ment­ed by a steel rim and a steam out­let.

There is a mea­sur­ing scale inside the pot. This mod­el can be washed in the dish­wash­er. The pan is suit­able for cook­ing var­i­ous dish­es and for all types of stoves. There are two vol­umes to choose from: 2.7 and 4.8 liters.

Main characteristics

Pros and cons

Mul­ti­cook­ers for home

Save time by entrust­ing the prepa­ra­tion of din­ner to the best mul­ti­cook­er

5. Kukmara Granite Ultra

The pan is made of die-cast alu­minum, which is dif­fi­cult to dam­age and scratch. The man­u­fac­tur­er uses a durable and healthy Ultra Gran­it coat­ing, thanks to which the prod­ucts do not burn. This mod­el is great for cook­ing and stew­ing foods.

The bot­tom, rein­forced with super­hard min­er­als, allows you to use met­al kitchen uten­sils when cook­ing with­out dam­ag­ing the coat­ing. Also, the pan can be washed in the dish­wash­er and used in the oven.

The man­u­fac­tur­er presents dif­fer­ent vol­umes to choose from: 1, 3, 4, 6, 8 and 10 liters. Thanks to this, you can choose for your­self the option that suits your wish­es and pref­er­ences. The pot is suit­able for all cook­tops except induc­tion.

Main characteristics

Pros and cons

6. Tefal Intuition, 2.9 L

The Tefal pot is an excel­lent choice for dili­gent house­wives who pre­fer func­tion­al and easy-to-clean kitchen uten­sils. The vol­ume of the appli­ance is 2.9 l, the mate­r­i­al of its man­u­fac­ture is stain­less steel, thanks to which the pan is easy to clean and retains a pre­sentable appear­ance for a long time. The han­dles are also made of stain­less steel, while they do not heat up, the pan can be used when work­ing with induc­tion cook­ers, it is per­mis­si­ble to wash it in the dish­wash­er.

Accord­ing to the man­u­fac­tur­er, the pan has inter­nal vol­ume marks, as well as a thick­er bot­tom, which ensures more even heat­ing of the con­tents. It comes with a glass and steel lid.

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Main characteristics

Pros and cons

7. Webber BE-11

The stain­less steel pot retains its orig­i­nal qual­i­ties and appear­ance even after repeat­ed uses, and the rim pre­vents liq­uids from over­flow­ing.

The thick bot­tom ensures that the pan heats even­ly and keeps the heat for a long time. The pan is suit­able for all stove­tops and can also be washed in the dish­wash­er.

The set includes a lid made of tem­pered glass, which ensures com­plete tight­ness dur­ing cook­ing. If you put the pan in the oven, then its han­dles will not melt, as they are made of steel. How­ev­er, it will not work to take them with­out a pothold­er — they heat up. Avail­able in a wide range of vol­umes: 4, 5.2 and 6.6 liters.

Main characteristics

Pros and cons

8. Dream Granite, 3 l

Uni­ver­sal pan for cook­ing first, sec­ond and third cours­es. A great option for those who spend a lot of time in the kitchen. It is dis­tin­guished by a Russ­ian-made non-stick coat­ing and good qual­i­ty. With such dish­es, you can con­sid­er your­self safe. Accord­ing to cus­tomer reviews, the food is pre­pared quick­ly and it turns out deli­cious.

Main characteristics

Pros and cons

9. Katun Aurora, 5.2 L

The stain­less steel saucepan is light in weight (about 1 kg), so cook­ing in it is con­ve­nient and easy. The mul­ti-lay­ered bot­tom pro­vides fast and uni­form heat­ing, as well as long-term heat reten­tion.

It comes with a heat-resis­tant tem­pered glass lid, so you do not need to pur­chase it sep­a­rate­ly. The met­al rim makes its design more durable, pro­vid­ing the max­i­mum lev­el of tight­ness.

Pot han­dles and lids have spe­cial sil­i­cone tips that do not heat up dur­ing cook­ing. A mea­sur­ing scale is applied to the inner sur­face, which allows you to find out how much water or prod­uct is in it. Can be washed in the dish­wash­er. Suit­able for all types of plates.

Main characteristics

Pros and cons

10. Appetite Grandy, 7.2 l

The large 7.2 l Appetite Grandy saucepan is made of stain­less steel and is resis­tant to mechan­i­cal stress. This option is ide­al for large fam­i­lies or prepar­ing dish­es for the fes­tive table when you are wait­ing for guests.

The mul­ti-lay­er bot­tom ensures fast, even heat­ing, and cooked food stays warm longer. The uten­sils are suit­able for prepar­ing var­i­ous dish­es, such as soups, cere­als, stews or veg­eta­bles. At the same time, they will not stick and burn.

The lid and pot han­dles are made of stain­less steel and tend to get hot. The mod­el is suit­able for all types of plates.

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Main characteristics

Pros and cons

11. Appetite Rondy, 3.9 l

Accord­ing to the man­u­fac­tur­er, the 3.9‑liter cook­ware is made in accor­dance with all qual­i­ty stan­dards and ful­ly meets hygiene stan­dards, so cook­ing in it is as safe as pos­si­ble for human health. It is made of durable stain­less steel. This mate­r­i­al does not react with food, does not emit for­eign odors and does not absorb them, and is resis­tant to acids and alka­lis. In addi­tion, stain­less steel does not cor­rode. A pan made of such mate­r­i­al cools down for a long time, due to which the food in it remains warm for many hours.

The prod­uct has a thought­ful triple bot­tom. It retains heat many times more, there­fore, after boil­ing the liq­uid and for fur­ther cook­ing such dish­es, a small fire is enough to main­tain the required lan­guish­ing tem­per­a­ture.

Main characteristics

Pros and cons

12. Webber BE-128, 17 l

The Web­ber BE-128–17L saucepan is made of high qual­i­ty stain­less steel and comes with a glass lid with a steam out­let. The mod­el has a heat-sav­ing bot­tom and steel riv­et­ed han­dles. The spe­cial shape of the dish­es elim­i­nates the accu­mu­la­tion of food residues and fat, a small amount of water and oil is enough for cook­ing, which ensures min­i­mal loss of min­er­als, vit­a­mins and taste.

The pan can be used on all types of cook­ers, includ­ing induc­tion and is dish­wash­er safe.

Main characteristics

Pros and cons

13. Dream Premium, 6 l

The pot is designed for 6 liters of con­tents. Suit­able for cook­ing var­i­ous dish­es, includ­ing not only for cook­ing, but also for stew­ing. Non-stick coat­ing with mar­ble chips is safe and does not con­tain harm­ful sub­stances.

The pan itself is made of alu­minum, which is resis­tant to defor­ma­tion and mechan­i­cal dam­age. There­fore, you can use met­al objects for cook­ing and not wor­ry that scratch­es will appear on the dish­es.

A sealed lid is includ­ed, which allows you to cook and sim­mer prod­ucts. The pan is suit­able for use both on the stove and in the oven. Suit­able for gas, halo­gen, glass-ceram­ic and elec­tric stoves.

Main characteristics

Pros and cons

14. Attribute Augusta, 2 L

From the man­u­fac­tur­er’s descrip­tion it fol­lows that the pan is made of high qual­i­ty stain­less steel. Mod­ern design com­bined with a prac­ti­cal shape make the pan an indis­pens­able attribute in the kitchen. The heat-resis­tant glass lid with a met­al rim adheres tight­ly to the pan, and the steam vent ensures opti­mal evap­o­ra­tion of excess mois­ture.

The met­al rim pro­tects the lid from chips and exter­nal dam­age. The thick bot­tom pro­vides uni­form heat­ing, opti­mum accu­mu­la­tion and preser­va­tion of heat. This helps pre­vent food from burn­ing dur­ing the cook­ing process. The pan has high anti-cor­ro­sion prop­er­ties, stain­less steel does not oxi­dize dur­ing use, does not emit harm­ful sub­stances, it is absolute­ly hygien­ic.

Main characteristics

Pros and cons

15. MOULIN VILLA Raspberry, 2.2 l

The pan is made in bright rasp­ber­ry col­or and will appeal to every­one who loves bright and rich col­ors. Suit­able for prepar­ing soups, side dish­es, and oth­er dish­es. High strength and resis­tance to defor­ma­tion and mechan­i­cal dam­age is achieved due to the forged method of man­u­fac­tur­ing the case. The fer­ro­mag­net­ic disk inte­grat­ed into the bot­tom (a met­al disk that does not have spe­cial char­ac­ter­is­tics, but allows the use of dish­es on induc­tion cook­ers) pro­vides the prod­uct with addi­tion­al strength and uni­form heat­ing.

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The pan is made of cor­ro­sion-resis­tant alu­minum, and the exter­nal heat-resis­tant sil­i­cone coat­ing pro­tects the pan from car­bon deposits and allows it to retain its orig­i­nal appear­ance for a long time. The han­dles are made of Bake­lite and com­ple­ment­ed with sil­i­cone tips that do not heat up and do not melt.

Mar­ble non-stick coat­ing pro­tects the bot­tom of the pot and allows you to use even met­al kitchen uten­sils in the cook­ing process. The pan is dish­wash­er safe, and all types of burn­ers can be used for heat­ing: induc­tion, elec­tric, glass-ceram­ic and gas.

Main characteristics

Pros and cons

Steam­ers for home

How to choose a reli­able steam­er for healthy meals

16. Taller Aveline

Stain­less steel is the basis of the pan, which, for all its light­ness, is high­ly durable and resis­tant to cor­ro­sion. The pot han­dles are made of stain­less steel, so you need to be care­ful when cook­ing and use oven mitts or gloves so as not to burn your­self. The set comes with a heat-resis­tant glass lid with three holes — it is con­ve­nient to drain the liq­uid through them.

The mod­el is suit­able for all heat sources (cook­ers). The man­u­fac­tur­er offers three pot sizes: 1.4, 2.2 and 3 liters. Inside there is a scale mark­ing in liters, so that you can more accu­rate­ly cal­cu­late the pro­por­tions of culi­nary dish­es.

Main characteristics

Pros and cons

17. JARKO JSH-206, 2.9 l

The alu­minum pan does not deform even at high tem­per­a­tures. Thanks to the non-stick coat­ing, the cook­ware is high­ly resis­tant to scratch­es, and dish­es can be cooked with­out adding oil.

Remov­able han­dles do not heat up dur­ing oper­a­tion, and with­out them you can use the pan in the oven. Only suit­able for gas and elec­tric stoves. The han­dle of the lid is also made of a mate­r­i­al that does not heat up, but the pan can­not be used with it in the oven. The vol­ume is enough to pre­pare meals for a fam­i­ly of 2–3 peo­ple.

Main characteristics

Pros and cons

Leaders of the Past

1. Taller Mint, 3 l

A saucepan from the extra­or­di­nary series “Mint” from the TalleR brand with an unusu­al and fresh design will become a real dec­o­ra­tion of your kitchen col­lec­tion of func­tion­al uten­sils. With a mint green col­or scheme and a futur­is­tic body design, this bright and styl­ish saucepan will appeal to those who love ultra-mod­ern things in the house.

The man­u­fac­tur­er reports that it is made of high-strength stain­less steel, equipped with a mul­ti­lay­er heat-inten­sive bot­tom, which accu­mu­lates heat very quick­ly and then even­ly dis­trib­utes it through­out the entire vol­ume of the food being cooked. The saucepan is equipped with prac­ti­cal han­dles with bake­lite inserts that allow you to remove the saucepan from the stove with­out the use of oven mitts. The kit comes with a lid of an unusu­al shape, equipped with a steam out­let and a seal­ing ring.

Main characteristics

Pros and cons

2. Interos France, 4 L

Inter­est­ing, enam­eled saucepan TM Interos with a vol­ume of 4 liters and a diam­e­ter of 20 cm. It stands out for its reli­able char­ac­ter­is­tics: met­al thick­ness 0.8 mm, dou­ble enam­el coat­ing. The lid of the pan is made of heat-resis­tant glass with a steam out­let. Han­dles of a con­ve­nient ergonom­ic form. Dec­o­rat­ed enam­el that will please the eye. The mod­el is suit­able for induc­tion, glass-ceram­ic, elec­tric, gas stoves. It can be washed in the dish­wash­er.

Main characteristics

Pros and cons

3. Pomi d’Oro Levita PSS-595004, 4 l

The pan dif­fers in mod­ern char­ac­ter­is­tics and orig­i­nal design. This mod­el is spe­cial­ly cre­at­ed for prepa­ra­tion of the most favorite dish­es, the pro­duc­er declares. Made from high qual­i­ty stain­less steel. It has com­fort­able non-heat­ing han­dles.

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A glass lid with a steam out­let allows you to watch the process of cook­ing your favorite dish. Fea­tures of the mod­el: 5‑layer cap­su­lar ener­gy-sav­ing bot­tom and mir­ror pol­ish­ing. Suit­able for all types of heat­ing sur­faces.

Main characteristics

Pros and cons

How to choose a pot

Before you go for the dish­es, you need to pre­pare for this. An expe­ri­enced house­wife told Kom­so­mol­skaya Prav­da how to choose the best pot for your kitchen Lar­isa Demen­tie­va. She sug­gests tak­ing into account details and cir­cum­stances.

materials

Pots are made from dif­fer­ent mate­ri­als — stain­less steel, cast iron, glass, ceram­ics, alu­minum and cop­per. Each has its own char­ac­ter­is­tics. First decide what you need. In stain­less steel pans you can cook any dish­es, they are very durable and do not affect the ben­e­fi­cial prop­er­ties of the prod­ucts. True, such dish­es can­not be cleaned with hard and met­al brush­es — traces remain. Plus, not always the mod­els are real­ly “stain­less”.

Cast iron pans Suit­able for those who are going to fry, stew and bake dish­es. Prod­uct mate­r­i­al is non-stick. Such mod­els are heavy, they are uncom­fort­able to wear. If such dish­es are not enam­eled, they can be put in the oven.

Enam­eled pots inex­pen­sive and heat up quick­ly. Enam­el pro­tects the met­al base of the pan from the active sub­stances con­tained in food. True, such pans are chipped when falling and from impacts, even the places of chips rust and release harm­ful sub­stances into food.

Heat-resis­tant glass pans with­stand high tem­per­a­tures, but they need to be heat­ed even­ly: gas stove burn­ers must be with a fire divider. A glass pan must be placed in a cold oven and only then turn on the heat, oth­er­wise the glass may burst.

Alu­minum pans ver­sa­tile — they can be boiled, fried and steamed. In such dish­es it is bet­ter not to cook sour dish­es.

Ceram­ic pots Suit­able for dish­es that need to be baked in the oven.

cop­per pots expen­sive. But they store dish­es bet­ter and stand out for their reli­a­bil­i­ty. In such dish­es, it is also unde­sir­able to cook veg­eta­bles and fruits, as well as sour dish­es.

Lids

Allo­cate glass and steel. First, you can watch the cook­ing process. It is impor­tant that they have good steam through­put, oth­er­wise noth­ing will be vis­i­ble. The lat­ter are more reli­able. Some lids are equipped with a fun­nel through which you can add ingre­di­ents dur­ing cook­ing. There are also mod­ern mod­els with tem­per­a­ture sen­sors that help con­trol the process. Make sure that the han­dles on the lids do not get hot, so that it is con­ve­nient to remove them.

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Coating

An impor­tant detail. Choose a pan with a spe­cial non-stick coat­ing on the bot­tom. Its task is to make the pan smooth. In mod­els with this coat­ing, you can add less veg­etable oil. Food in qual­i­ty dish­es should not stick to the sur­face.

Pens

They are made of sil­i­cone, bake­lite, or the mate­r­i­al from which the dish­es them­selves are made. It is impor­tant that they do not get hot. Cast han­dles in cast iron and enam­eled met­al pans can­not boast of such. At the same time, plas­tic, sil­i­cone han­dles should not fall into the fire. If the han­dles are riv­et­ed, then they can loosen faster. Spot weld­ing is a more reli­able option, but this is not a sig­nif­i­cant dif­fer­ence. There are remov­able han­dles for easy clean­ing.

Bottom and walls

The stan­dard thick­ness of the bot­tom of the pan is from 1.9 to 8 mm. There are pans with a mul­ti­lay­er bot­tom. Such prod­ucts heat up faster, this con­tributes to the fact that the dish­es will be cooked in a short­er time and the food will be heat­ed even­ly. Mul­ti-lay­er pans cool down slow­ly, so food stays warm longer. In the encap­su­lat­ed bot­tom, all lay­ers are vis­i­ble, in the fused mod­el, only the steel sheet is vis­i­ble. The sit­u­a­tion is the same with the walls of the pan — they vary from 0.4 to 5 mm. The thick­er, the longer the dish will stay warm.

Plates

Before buy­ing, decide on which stove you will cook on. On gas stoves, you can put any pots with a flat bot­tom. It is unde­sir­able to put glass­ware on elec­tric ones. Glass-ceram­ic hobs trans­fer heat bet­ter to flat-bot­tomed cook­ware when the pan is as close to the sur­face as pos­si­ble. For an induc­tion cook­er, you will need a pan with a bot­tom with a spe­cial mag­net­ic plate. This is now in many, this moment should be indi­cat­ed in the descrip­tion.

Volume

Depends on what you are going to cook. For the prepa­ra­tion of pick­les, com­potes, large por­tions of soups and oth­er things, there are more volu­mi­nous dish­es — up to 18, up to 20 liters. There are pots for roast­ing or stew­ing veg­eta­bles. There are mod­els with a small vol­ume — for light and small por­tions.

Popular questions and answers

Answers the most com­mon ques­tions from read­ers Ali­na Fil­ip­po­va, Exec­u­tive Direc­tor of Sales and Mar­ket­ing at Zepter Inter­na­tion­al.

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