Washing the kitchen utensils after dinner is not a very interesting duty that most families face when preparing food at home. For most people, the process of caring for kitchen utensils is a special selection criterion. To prevent possible problem situations and disappointment in the purchase, it is better to know in advance how kitchen utensils from various components differ in care.
For a complete picture of the various kitchen utensils, we have considered several points related to the most frequent operations: ordinary washing of dishes, manual cleaning of burnt food residues, washing dishes in the dishwasher, maintaining the original appearance. All moments are evaluated according to a 5-point system, the highest score means the maximum simplicity, the smallest score - the maximum difficulty or impossibility of execution.The final result looks like an average score for all criteria.
Main set
First, let's orient ourselves with containers for cooking: pots and pans.
- Large saucepan (usually five liters). It is suitable for cooking first courses, as well as for cooking, for example, spaghetti.
- Medium saucepan (usually three liters). In such a container it is convenient to prepare a side dish. If she has a low side, then she will fit when stewing, for example, potatoes. The more Water will evaporate quickly and evenly with a larger bottom surface, and it will be more comfortable to monitor the cooking process.
- A small saucepan, (1.5-2 liters). Useful for cooking porridge, cooking sauces.
- A frying pan with a high rim. Necessary for cooking meat, fish products. It will come in handy if such a frying pan has a ribbed bottom. Typically, such pans are made of cast iron - their service life is unlimited, and cooking on them is a joy, since the heat is evenly distributed over their surface.
- Pancake pan with a low rim. It is convenient to use it not only when cooking pancakes, but also for cooking cheesecakes, pancakes. This pan is light weight. No need to cook in such a pan, for example, vegetable or meat dishes. In this case, the low side will let you down: the vegetables will fall when mixed, and the oil will stain the hob when frying.
- Frying pan. In this pan, it is possible to prepare dishes from vegetables, fried eggs, casseroles. It will be more practical to use a Teflon pan for cooking.
Saucepans
You will need a couple: one large one is 1.5-2 liters, the second is smaller - about one liter. In a large one, it is comfortable to cook first courses for 2-3 people, in small ones - various sauces. When buying a saucepan, look at your hob. For an induction hob, choose special kitchen utensils. For a gas stove, it is better to purchase a saucepan made of aluminum. If you have an electric stove, then be aware that it heats the kitchen utensils themselves, and also the handles will heat up too if they are not protected.
The saucepan should have a thick bottom. Because a saucepan with a thin bottom has a short service life - the bottom changes shape, and the inventory becomes unusable for cooking. And, the thick bottom heats up evenly and nothing burns on it.
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