Most women consider the kitchen as the main premise of the apartment (house). This is their kingdom or even the whole universe!!! The abundance of culinary television shows, many sites on the same subject push modern women to creative experiments in the kitchen. Not surprisingly, this fact becomes: scientists estimate that a woman spends on the kitchen an average of three years of her life or 1,117 days. In the year it is about 18 full days!
To make this time as pleasant as possible, everything in the kitchen should be as comfortable, practical, and convenient as possible, including cooking utensils. We offer you an overview of modern dishes and general recommendations for her choice.
Materials for making utensils
For the production of dishes, the most technologically advanced are the following materials:
- Stainless steel
- Cast iron
- Heat resistant glass
Stainless steel cookware.
The distinctive qualities of stainless steel dishes are lightness, lack of reaction with food products, and resistance to oxidation. If the dishes are made of very thin steel and subjected to overheating at high temperatures, it is deformed. Thin steel is usually used in the production of cheap stainless tableware. Savings are weird, buy cheaper and change more often. Therefore, when choosing dishes from steel, the main thing to pay attention to is the wall thickness of the product. The minimum allowable value is 0.5 mm, it is better to focus on thicker steel.
Also, the most important thing when choosing stainless dishes is the bottom. The so-called sandwich bottom has the best thermal conductivity – that is, there is a special heat-conducting disk in the stainless steel case. Dishes with such a bottom warms up perfectly and cools for a long time, which allows the dish to acquire a particularly tender stewed taste.
With the right temperature approach, steel dishes can last for a long time, because this material is quite resistant to mechanical stress. The main condition for the care of stainless dishes – it does not cool it artificially, that is, the pan must cool itself, then there will be no stains and white spots. Often when choosing steel utensils you can find type 18/10 marking. These figures are nothing more than a characteristic of the steel grade; they denote the percentage of chromium (18%) and nickel (10%) in the material. This brand has high corrosion resistance, oxidation resistance. Steel, marked 18/10, is rightfully recognized by chefs from around the world and is most often used by professional chefs.
It happens that despite the high-quality steel, the dishes darken, that is oxidized. Do not panic and get upset that you bought “some kind of nonsense.” Nothing terrible happened, just any, even the most expensive steel utensils on its surface has microscopic roughness due to which it can darken. Also, there are unscrupulous manufacturers who give the brand 18/10 steel of another (worse) quality. Before buying dishes, look for reviews and tests on the Internet.
Enamelware with steel is approximately in equal proportions in popularity. It is beautiful, convenient to handle, but it was not without a fly in the ointment. The fact is that the use of such dishes is advisable before the appearance of the first cracks, chips, thus, the enamel cover of the product is broken, and it ensures the safety of the dishes.
The best option in case of damage to the enamel is to not use the dishes in the future for cooking, after all, it can find other uses in the household.