Kitchen utensils – how to choose the right one

To prepare any dish deliciously, you need to take into account two main factors: the quality of the products and the cookware that will be used for cooking. And while the former is self-explanatory, the latter is surprising. After all, few people know that the taste of the food, its smell, and the final result of a culinary masterpiece depends on the cookware as much as anything else. Therefore, you need to choose kitchen accessories responsibly.

The FoodOboz editorial team will tell you how to choose the right cookware and what to look for.

Types of cookware material

1. Stainless steel. This material is gaining more and more popularity. It is believed that stainless steel pots are safe thanks to natural ingredients that do not react with harmful acids and trace elements.
2. Enamel. Products made of this material are also quite good and do an excellent job. But the only caveat is that cracks appear on the enamel over time.
3. Glass. Pots made of tempered glass have undergone a special innovative heat treatment, and therefore they are considered ideal for daily use.
4. Cast iron. The oldest material and an example of environmentally friendly and safe kitchenware.

Tips for choosing a saucepan

• A 4-5 liter saucepan is suitable for cooking soups, 2-3 liters for side dishes and cereals, 1-2 liters for eggs, and for simply heating food.
• It's best to buy a saucepan with a solid, thick bottom, as it retains heat longer.
• It is convenient when the walls and handles have non-stick properties.

Tips for choosing a frying pan

• You need a large frying pan for braising meat. It should be deep and have a thick bottom. A medium frying pan is needed for quick frying of vegetables, and cooking pancakes, and cheesecakes. It should have low sides to make it easier to stir and turn the food. A small frying pan is for making omelets. A pancake frying pan has low sides and a thick bottom (to retain heat well), its size corresponds to the size of the pancake that will be cooked on it.
• A more functional frying pan should have a thick bottom, medium-height sides, and a metal handle.