The pots are the extremely useful and versatile tools in the kitchen: it would be really impossible to do without. The models, the materials, the shapes and the dimensions in trade are numerous and able to orientate is not always easy. All food and each dish takes his pot: for this reason, it is important to know the secrets of each job and buy the ones that most befitting to our needs.
Features of Pots
The pots are indispensable tools in the kitchen: their use is known to all, being necessary to the cooking of different foods. The pots are placed directly in contact with the fire, flame or electric stove that is. They are typically circular in shape, although the market if you can find some oval, very rarely square and are made in different types of materials you want used for dimensions.
Because tools are quite expensive, and also-hopefully-made to last over time, it is worth trying understanding what are the main features to be taken into account when you decide to buy one, or even an entire set . In addition to being attentive to the material used, to which we will devote an in-depth later, when we buy a pot, we have to carefully evaluate if the lid has a good seal, if the handles are durable, if you can wash it in the dishwasher.
For example, the handles are the most fragile part of the pots, but be sure that they do not fear the wear is critical to our security. In addition, they should never overheat, otherwise just a moment of distraction, to meet up with an unpleasant burn.
Regarding the cover, if they have the chance, prefer models with a small hole from the top of which vents the excess water during the boiling. Fundamental is the conductivity of the material used, although it varies depending on the culinary preparation.
Whatever the type that you need to cook a specific dish, a feature must always be respected: the pot should not alter the taste of food, nor should interact with the substances they contain.
That is why many of these materials are coated in turn with other materials, as in the case of copper cookware, a time subject to the development of “verdigris“, really harmful for the organism, problem solved today thanks to the layer of the internal steel.
Type of Pots
Although all of us have ever cook food in pots not entirely suitable, we also know very well that it is more satisfying to do it in just those designed for the purpose that we have set. In some cases, it is only a matter of convenience, but also becomes a real problem with the health and well-being. Foods may lose some of their nutritional value when cooked the wrong way.
There are many vitamins that are sensitive to light, as well as to heat or belong to the categories of water-soluble, so you ” lose ” in the cooking juices, if the foods are not prepared in a hurry. All these needs are answered in a very easy way: choose between the different types of pots, the right one. The pots are sold in large families, the macro categories to which they belong for use, shape, edges.
The fundamentals are five: the pans, casseroles, saucepans, the pot itself, the trays. The pans are generally round in shape, have low sides and a handle quite long. The pans are also around and not very deep, but they have two handles instead of one, and are very suitable for sauces, rather than for frying, as in the case of pans.
Much like the pan is the pan, but unlike that, it is much more profound and may also contain food at a time. The handle is only one, generally along. The pot itself is tall and large, available in many different sizes, and is most commonly used to cook the pasta.
Finally, we find the trays, not of the pots themselves, since they are used only in the oven and not on the flame of the kitchen. It rectangular and are used for a large number of foods.
We have found that, apart from the exception of ovenware. The pots are round in shape: this is always true, except that in one case, ie… when used to cook the fish. In this circumstance, to better fit the shape of the food, into ovals.
Basic Set of Pots
If you find yourself having to make your first purchase of pots, the first piece of advice is to avoid turning his attention to the pre-packaged batteries. They often contain a series of pieces that will be used very rarely in price not really competitive. Best to proceed by degrees, and start with some absolute must, then increase a little at a time, if necessary.
As for the pots themselves, they are certainly two, one smaller and one larger: we say that a 5 liter and 7 are sufficient. Of course, it also depends on the number of people for whom you usually cook us in this case we refer to a family of two people. You can find also to invite others and occasionally for lunch or dinner.
Also buy a couple of 2-liter saucepans, preferably non-stick and long handled: very versatile and can be used to boil an egg like a good risotto. The pans should be at least three different sizes: a large, 32 inches in diameter, in which mixing more ingredients at the same time, an average of 28 centimeters, a small, egg bull’s eye.
Think carefully about the handles of pans: if they are not long enough, it will take a lot of force to lift, once filled. The only exception to the short handles and they are two instead of one. Better to avoid the pots by the particular uses, such as pressure, crepe or rich interior accessories (such as colanders): prices are soaring, and usually. They have a very limited use.
Do not underestimate even the hassle, especially if you are in a small house or lease. The casseroles are more difficult to put the pans, then best to stick to a strict minimum, in case you do not have too much space. Often, the pans can be chosen with foldable handles, perfect to be placed in the dishwasher.
