The choice of ware in our shops is rather broad today. Along with traditional pans from aluminum, cast iron and enameled, producers offer ware from stainless medical steel which on the properties exceeds them. Pans from stainless steel easily wash, on them scratches in which microbes do not accumulate are not formed. Such ware gigiyenichny, is more resistant to influence of acids and alkalis. However, the quality of such products can be miscellaneous therefore when choosing pans it is necessary to know several secrets.
Instruction
1. Pay attention to pan bottom thickness – the it is thicker, the better. In such pan temperature will extend more evenly that will provide identical degree of readiness of dishes. In this case also the risk that the dish will burn considerably decreases.
2. The bottom of pan has to be multilayered, consisting of metals with different coefficient of thermal conductivity: aluminum, bronze, copper. Such design will allow to avoid deformations at strong heating. Besides, the thermal capacity of such pan is much higher and the food cooked in it will longer remain hot.
3. Check that the bottom of pan was ideally flat. In case you prepare on the electric stove, such surface of bottom will provide the big area of contact with plate ring, will provide uniform warming up and will reduce preparation time.
4. It is better if from within the bottom of pan is corrugated, it increases its non-stick properties and allows to fry in it products without use of oil or fat that is very important for preparation of dietary dishes.
5. Check that in pan handles surely there were inserts from brass. Material of handles is important not so much, they can be made also of stainless steel, and of heat resisting plastic, but brass inserts will provide durability to product.
6. Examine pan cover, it should not be deformed. Check that it densely closed pan. It is better if the cover is glass, it will facilitate process of preparation and will allow to control it.