Choosing a comfortable saucepan: which material should you prefer?
Delicious and healthy food can only be cooked in the right dishes. Of course, a lot depends on the skill and experience of the cook. However, no matter how hard you try, in some pots the dishes burn and acquire an unpleasant aftertaste, it turns out that a lot depends on the material of the product.
Cast iron pans
Cast iron cookware has one significant drawback - it is very heavy. Even with small pans, sometimes it is not easy to work, let alone large multi-liter pots. In addition, cast iron products are quite fragile - upon impact, they can be damaged or even burst.
But the main advantage of cast iron pots is that they warm up slowly and evenly, as a result of which the food never burns. This cooking feature allows you to preserve the maximum amount of nutrients in the products.
Aluminum pans
This tableware was at the peak of popularity during the Soviet Union. Now, housewives rarely use it, even despite the relatively low cost and the fastest possible heating.
The main disadvantage of aluminum pots is that this metal tends to react with food. As a result, the safety of the cooked food is questioned. In addition, aluminum is a fairly soft metal, so the walls of the pan quickly and easily deform during operation.
Aluminum pots, of course, have a right to exist, but in them it is better only to boil water or milk and cook milk porridge. For other purposes, other options should be preferred.
Ceramic Heat Resistant Pans
This type of cookware is ideal for cooking in the oven. Only the highest quality specimens are suitable for operation on the stove. Ceramics can rightfully be called one of the most environmentally friendly materials. Its texture is such that designers get the opportunity to fully express their imagination while creating a design. If you want to take a closer look at the assortment, visit the online store of the Lenardi company.
Steel cookware
These pans are not only reliable and practical, but also very effective. Stylish metallic luster will be an interesting accent in the interior of any kitchen.
Stainless steel never reacts with food. You can cook anything in pots made of this material. At the same time, a large amount of nutrients will remain in the food.
In addition, the maintenance of such utensils does not require any additional labor costs. Thanks to the perfectly polished inner surface, these pots are very easy to clean.
Previously, steel pots had one significant drawback - low thermal conductivity, and, as a result, uneven heating, became the cause of food burning. Plus, the thin bottom was deformed very quickly. However, modern manufacturers have found a way out of the situation. Now the products have a double bottom, between the layers of which there is an aluminum disc.
At the moment, it is steel dishes that can be called the most convenient and versatile. Of course, in the kitchen, pots made of other metals are also needed for different occasions. But not a single modern housewife can do without steel.