Which dishes are harmless? Eco-friendly tableware - wooden. Harmful metal utensils

Does it really exist safe cooking utensils? What should you use to prepare your culinary masterpieces, and which pots and pans should you avoid?

Have you ever thought that the healthfulness and nutritional value of food lies not only in the food itself, but also in where and how it was prepared?

The quality of pots, pans, and baking dishes directly determines what our body will ultimately receive. And to my great regret, we live in a world where we may still have to look for safe utensils for cooking.

Are you still using aluminum cookware, or maybe you just can't get enough of your next Tefal non-stick frying pan because you can fry food on it without using any fat?

Have you forgotten how to use grandma's old, trusted cast iron frying pan?

If you answered at least one “yes”, then, without hesitation, read on. I will tell you all the secrets of your utensils for frying, stewing, boiling and baking and tell you how to be sure that along with your food you do not consume toxins that are completely unnecessary for you.

Dangerous Cooking Utensils

It turns out to choose natural and healthy foods nutrition in order to eat well is not everything. Often they have to be cooked. And regardless of the type of cooking, some dishes begin to release harmful synthetic substances into the food.

Here are the types of utensils that your food should not come into contact with:

Aluminum cookware

It's hard not to guess, but it contains Aluminum, a metal that is not naturally present in our body. But living as we live now, taking advantage (the main active ingredient in which is Aluminum), and aluminum utensils, we accumulate and deposit even small deposits of Aluminum in our body.

Scientists come to the conclusion that this particular metal is one of the causes of the development of Alzheimer’s disease, and is also associated with damage to the nervous and musculoskeletal systems and cancer.

As a child, one of my mother’s favorite frying pans was aluminum. I think my family was hardly an exception to the rule. My mom got rid of her favorite even before I started messing with her, I don’t remember exactly where she learned about the dangers of aluminum cookware, but after that we didn’t have a single pot or pan containing this metal in our house. .

Non-stick cookware

Surprise surprise! How far are we willing to go to make our lives easier and simpler, sometimes even putting our health at risk?

So what's wrong with these special non-stick coatings? The fact is that they are made from Polytetrafluoroethylene, which in turn is obtained from Perfluorooctanoic acid. And this acid is to be blamed for fertility problems, thyroid gland and blood cholesterol levels.

The most common brand of non-stick coating is Tefal. Any utensils labeled as Teflon automatically contain these toxic substances.

I completely understand your frustration and looming question! So what then, in fact, can and should be used to cook food?

Safe Cooking Utensils

These are utensils that have a relatively low risk of toxic metals leaking into our food and then into our bodies. And all the safe options, one way or another, were used throughout large quantity years, by us, people!

Cast iron cookware

There is hardly anyone who cannot remember their grandmother and her signature dishes, cooked in a cast iron frying pan! For me, these fried potatoes in lard!

And it was a great discovery for me that it turns out that our ancestors, who cooked with cast iron, did not suffer from anemia and lack of iron, because they received it... from their dishes! Yes, cast iron releases a small amount of Iron every time you cook in it, and that's a good thing. If you suffer from any disease associated with excessive accumulation of Iron in the body, then cast iron will be a bad idea for you.

Cast iron cookware has been in use for centuries! She is eternal.

Just do not forget that it must be thoroughly oiled every now and then. To do this, you need to apply persistent fat (ghee or coconut oil) to it and put it in a preheated oven for an hour. This will reduce the chances of food sticking to it.

Although you should understand from the very beginning that cast iron cookware does not have non-stick coating and you won't be able to cook in it without using fat. Do not soak your cast iron cookware in water and dry it thoroughly after washing. I do not recommend using dishwashing detergent and a stiff brush on it - this will destroy the oil layer we need.

Yes, cast iron cookware requires maintenance and yes, it is not as easy to cook with as a non-stick skillet. But, how delicious the food comes from there and without any harm to health!

Stainless Steel Cookware

This dishware does not pose any harm to our health, provided it is of high quality, of course.

The fact is that the dishes are made from of stainless steel contains in its so-called inner layer Aluminum, Copper or Nickel, since these metals distribute heat very well and evenly, which is necessary for uniform cooking. Of course, this is all then coated with stainless steel and so it is very important to only buy high quality cookware to ensure that these metals do not leak into your food.

Caring for such dishes is relatively simple - do not rub too hard with a brush so as not to scratch the surface and wipe dry after washing.

Glass and clay dishes

This cookware is perfect for the oven! It is non-toxic and quite stable!

I love glass baking pans for bread and pies. And clay pots are a completely different matter - what could be tastier than dishes stewed in them?

I also like to reheat food in the oven (since) in a glass container! It is very versatile as it can also serve as a simple serving plate. And of course the price is also attractive!

Enameled cookware

Where would we be without her? With nostalgia I remember my mother’s saucepans, painted with berries, and also our big blue teapot!

The quality of this cookware directly depends on what this enamel covers. In my opinion, the most non-toxic option would again be cast iron or stainless steel.

Unfortunately, I couldn’t find anything about Soviet enamel dishes; what exactly was it made of? Therefore, without this knowledge I cannot recommend it.

Any utensils need good and proper care, depending on what they are made of.

I recommend using it with any cookware natural remedies for washing, since it is full of everything that can remain on the surface of the dishes and enter our body through food. We already live in a time where we are surrounded by toxins, why do we need additional ones?

I wash all my dishes with the same thing I use to wash my hands, floors and sometimes even my body - natural and I personally recommend it to everyone!

High-quality safe utensils, I admit honestly, are not a cheap pleasure. As in principle, everything is natural and healthy.

But you don’t need a whole set of 5 frying pans and 10 saucepans; it’s better to invest money in a couple of good copies that will serve you forever without worrying about your health.

Here are the utensils I use for cooking:

Now I am dreaming of purchasing a pair of Le Creuset shedders, the price of which, of course, does not particularly inspire me. But I’ve heard a lot of positive reviews about this cookware, their quality and safety, so I’ll be building my collection gradually

Everyone loves to eat delicious food. To make food tasty and healthy when cooking, you need to have good dishes. Just as a theater begins with a hanger, a kitchen begins with dishes.

Any housewife will tell you how much pleasure you can get from working in the kitchen with comfortable, pleasant and beautiful utensils.

Let's talk today about what kind of cookware there are and which one is best to buy for your kitchen.

Kitchenware is classified according to the material from which it is made, manufacturing technology, and appearance. When buying dishes for the kitchen, first of all you need to know what it is made of, what you can cook in it and how it will affect us.

Considering the disadvantages of different materials for making tableware, you can avoid many troubles.

In dishes from aluminum It is not recommended to cook hot and sour dishes. Even with slight heating, even weak acids and alkalis destroy aluminum, forming its salts, which are very harmful to the body. However, you cannot cook porridge without aluminum cookware, since dairy products burn in enamel cookware. One piece of advice can be given: cook - cook, but under no circumstances store food in it.

Dishes made from of stainless steel, most often grade 18/10, where 18% chromium and 10% nickel. This cookware is safe. Stainless steel is resistant to oxidation, beautiful, when cooked in it, products do not lose their properties, taste and even vitamins, and ensures long-term and reliable storage. But the nickel it contains is still an allergen and can cause dermatosis. Do not use such dishes too often and do not cook in them. spicy dishes.

Has proven itself well enameled dishes. You can cook lunch in such dishes, store any food products, and you can safely make pickles and marinades in it. However, one of the main disadvantages of such dishes is their fragility. At careless handling enamel chips and cracks appear. Moisture penetrates through them to the metal, and the corrosion process begins. It is better to part with such dishes. Enameled cookware, edged with stainless steel, hardly breaks.

Completely safe and heat resistant glass And ceramic dishes. From time immemorial, food has been prepared in clay pots - this has been customary among many peoples. High temperatures make them even stronger. One bad thing is that ceramics quickly absorbs grease and is difficult to wash off. And yet, modern ceramic and glassware is not cheap. If you can afford it, it's very good. But before purchasing, be sure to make sure that it is truly heat-resistant.

IN last years dishes with non-stick polymer coating. This cookware is non-toxic, chemically inert, and, most importantly, food does not burn in it. But if you heat the frying pan to a temperature of 300 degrees (and regular frying occurs at a temperature of 200-220 degrees), then polymer coating begins to decompose, releasing rather harmful fumes. When working with such pans, you should only use a wooden or plastic spatula.

And, of course, one should not write off cast iron dishes Although it is heavy, food almost does not burn in it, heats up slowly (which is why it is especially good to stew in it) and cools down slowly.

In terms of manufacturing technology, cast dishes are better. It is thicker and heavier, distributes heat well, and - most importantly - the walls and bottom are heated evenly, which means the food does not burn.

The thickness of the frying pan or pan also plays a big role. If the thickness is less than 2 mm, then such dishes are not suitable for use simply because they are easily deformed. The most common cookware is 2.5 mm thick. It can be used on gas and electric stoves ah, but it is not recommended for glass-ceramic stoves. Universal cookware with a thickness of 4-6 mm.

Some types of cookware have a heat controller, steam holes on the lid, a textured bottom and other features to increase safety and comfort. If the bottom of the frying pan has a “honeycomb” pattern, then in such a pan the surface of contact with food is reduced and its non-stick properties are increased.

The most prominent part of any frying pan or pot is, of course, the handle. Handles are riveted or welded. Welded handles are preferable as they do not violate the integrity of the coating. And the rivets of a riveted handle may peel off. The handle itself can be of various shapes and designs. Recently, dishes with non-heating handles have appeared, which is very convenient to use.

Well, you will have to determine the required volume of your pans yourself. It all depends on the needs of your family and cooking tradition. It is recommended to have several pots of different sizes in the kitchen.

And let only good mood reign in your kitchen. As experienced housewives say: only when good mood you can cook good food.

Which utensils are most suitable for preparing and storing food?

News healthy image life is fashionable now. Moderate physical exercise and a balanced diet is the key to a long life and a thriving appearance, but simply eating “good” foods is not enough. The food also needs to be skillfully prepared in the “correct” container. Fortunately, world technologies do not stand still, but offer new types of materials that make the already “difficult” life of an urbanized person easier. It is not easy to understand this diversity, much less evaluate the advantages and disadvantages. In today's review we will tell you which cookware is most suitable for preparing and storing food.

1. The most fragile
In a light and comfortable enamel pan you can prepare and store any food without fear that the food will change its color and taste. And the enamel itself does not deteriorate under the influence of salts or acids contained in food. These pots and pans are easy to clean and food hardly burns. But enamel cookware has one serious drawback - fragility. Sooner or later, chips and cracks will appear on it, especially if it is “successfully” dropped, cleaned with abrasive powders, hard brushes, or subjected to “thermal shock”. If the enamel chips or a crack appears, the dishes should be thrown away without any remorse. You cannot use utensils with defects in the enamel coating for cooking - heavy metal compounds enter the food.

2. The most tender
Food in cookware with a non-stick coating can be cooked without the use of oil, it does not burn at all, and is fried well and evenly. Teflon (special non-stick coating) is inert and does not interact with any chemical compounds, if there is no damage, scratches, etc. Therefore, cookware with non-stick coating cannot be cleaned with abrasive detergents and wire sponges. When cooking, you should use only wooden spatulas and spoons, and even better if these utensils are made of special plastic. For washing internal and external surfaces A nylon sponge is ideal for dishes. All of the above is 100% correct in relation to high-quality expensive dishes purchased in specialized stores. Cheap counterfeits cause considerable harm: non-stick coating Bad quality when heated, it can interact with products. As a result, food is consumed harmful substances, which can cause serious disruptions to the gastrointestinal tract and allergies.

3. The most invulnerable
Cast iron frying pans are very suitable for stewing and frying, and they never cease to amaze chefs with their capabilities. If you do not clean such dishes with abrasives or metal brushes, they will last for decades. Cast iron is susceptible to rust, but this problem can be dealt with: a new cast iron frying pan needs to be lubricated vegetable oil and bake in the oven or on gas. It is advisable to repeat this procedure several times before you start frying food on it. Caring for such utensils is simple - pour boiling water over the used frying pan and rub it lightly with a sponge or soft washcloth, then wipe it dry and lubricate it with vegetable oil, and heat it thoroughly before the next use.

4. Most convenient
Stainless steel cookware is strong and durable, resistant to oxidation, and when cooked in it, food does not lose its taste and vitamins. In such a dish (note that the bottom is thick) you can cook with virtually no oil or water. To do this, just get a well-fitting lid and select low heat. Utensils made from this alloy allow cooked food to remain hot longer, because shiny surfaces cool much more slowly than matte ones. However, such dishes are not suitable for everyone. Research shows that nickel contained in stainless steel (good “stainless steel” is an alloy that contains 18% chromium and 10% nickel, and the rest is iron) can cause allergic reactions in some people.

5. The most harmful
The only advantage of aluminum cookware is that food cooks quickly in it. But significant disadvantages cancel out this advantage. First, aluminum cookware can warp due to "thermal shock," so cool it until it cools down before washing it. room temperature. Secondly, when heated, aluminum releases harmful substances that remain in the finished dish. Thirdly, in products boiled in aluminum cookware, vitamin C is almost completely destroyed. And you can’t cook sour dishes in such a pan, since aluminum does not tolerate contact with acids. It is not recommended to cook spicy dishes, stew or fry vegetables, or boil milk in such dishes. It is also contraindicated for preparing baby food.

6. The safest
Glassware causes the least complaints. It is food neutral and easy to clean. Plain glass is melted from natural material– sand. Silicon oxide, which is used in the production of glass, is chemically resistant and does not interact with others, but, given our “Chernobyl” past, it would not hurt to keep a dosimeter in the kitchen, and before pouring soup into a new plate, measure its background radiation . It happens that the plate “fonits”. Let's talk separately about crystal. According to technology, lead oxide is added to domestic crystal products, making the glass more durable, ringing beautifully and shimmering dazzlingly in its edges. But scientists unanimously declare that you should not drink from crystal glasses, since lead oxide migrates into drinks. If your soul still asks for the clink of crystal glasses, discard the old crystal and buy new glasses made abroad (global manufacturers have replaced lead oxide with less toxic barium).

7. The most expensive
High temperature only “hardens” ceramic dishes, but still, before buying such kitchen utensils, be sure to check their heat resistance. True, it also has several disadvantages. Ceramic quickly absorbs grease and is difficult to wash off. In addition, high-quality ceramic dishes are very, very expensive, despite the fact that they break, crack and crumble easily. But that's not all that an ordinary person can scare us with. clay pot. It turns out that you need to be afraid of the designs that abound in ceramic dishes. To prevent lead and cadmium from these designs from leaching into food, ceramic cookware is usually coated thin layer glass But it’s still better to buy ceramic dishes without “decor”.

8. The most environmentally friendly
We are talking about edible dishes - plates made from bamboo, sugar cane, starch and water. This super eco-friendly cookware is suitable for the microwave, oven and refrigerator. It effectively combats the problem of pollution environment: under normal conditions, it takes 180 days to completely decompose, but in water it disappears without a trace in just 2 days.

9. The most flexible
Silicone cookware is durable and can withstand temperatures up to 280C. It can be used to cook in ovens and microwave ovens, freeze food. Silicone is an inert material that does not rust or crumble, and does not interact with products. Smooth surface silicone cookware It has non-stick properties, and thanks to its amazing plasticity, you can easily remove from it what you have cooked or frozen.

10. The most unpredictable
Plastic utensils can only be conditionally called safe. Depending on the type of plastic, such dishes may contain many harmful substances: if you constantly use plastic dishes, they accumulate in the body and over time can cause metabolic disorders and provoke cancer. Additives used in production plastic dishes, at different conditions migrate into the product or liquid, so if you still have to use such utensils, do so strictly for their intended purpose and try to minimize food contact with it. For example, do not drink hot drinks from disposable plastic cups or feed infants from unbreakable polymer containers (pediatricians warn that glass containers are most suitable for children).

It is important to understand what kitchen pan choose - after all, you will use it very often.

We have prepared detailed instructions about how not to make a mistake when buying and what you should pay attention to. And the first thing worth talking about is how many pots there should be in the kitchen and why they are needed.

Determining the purpose of use

If you don’t have any pans yet, then everything seems simple - buy a ready-made set of 5-6 containers. What to do if there seems to be enough dishes, but it’s inconvenient to prepare a certain dish?

Not everyone thinks about the fact that each pan has its own functional purpose. Let's figure it out:

• Large saucepan 3-5 liters is ideal for soups, and in the summer - compotes. True, if you live alone and prefer to do without first courses, you don’t have to buy it.
• The average capacity is 2-2.5 liters. considered universal. It is used for heating first courses and for preparing small portions of soup, pasta, etc. In fact - a must-have.
• Liter saucepan with a long handle, used for boiling eggs, sausages, and vegetables. Convenient and practical.
• It will also come in handy thick-walled saucepan or cauldrons - suitable for porridges, pilaf, products that require a long stewing process.
• A stewpan is essentially a hybrid between a standard saucepan and a frying pan - a medium-diameter container with enough high walls. Perfect option for products for which it is very important to retain moisture or sauces.

We have described the minimum set, which is enough to prepare all the main dishes. Of course, professional chefs will think that this is critically insufficient, and those who practically do not cook food at home will decide that five pans are overkill.

Therefore, think carefully about which of them you really need - it is better to have only 2 pans in the kitchen, but good and high-quality ones.

However, it is not enough to decide on the volume and shape: now cooking utensils are made from 7 various materials . How are they different and which one should you choose?

The ideal saucepan - what is it made of?

To make it easier to navigate, we analyzed all 7 types, highlighting their main pros and cons. We are sure that with these tables the choice will be much easier!

1. Dishes from the past - enamel

Surely, everyone remembers it from childhood - a white or blue saucepan with the obligatory drawings on the sides.

Nowadays it is used less often, but they are not in a hurry to forget it. Why is this happening?

How to choose: Pay attention to the way the enamel is applied- there are only two of them. The first, called spraying, is not very reliable - after just six months the coating will begin to peel off. Dipping is more durable and will last you with proper care. long years. It is indicated by 2-4 points on the bottom of the pan - the place of fastening on the conveyor.

Besides, the color of the enamel inside is important- it must be black, white or beige. Other tones indicate that dyes were used. They have a bad effect on the strength of the coating, and they themselves can be toxic - especially in cheap Chinese dishes.

2. Aluminum

Reviews about her say different things. For example, that food cooked in an aluminum pan is not edible and is almost poisonous. Is it really?

Experts' opinion: Indeed, it is not recommended to buy such pans. If used frequently, they can be harmful to health.

So is it necessary to take risks? After all, there are many other, safe analogues that are not much more expensive!

3. Durable cast iron

Heavy dark pans seem unsightly at first glance. Let's see what advantages compensate appearance.

Nowadays you can find cast iron pans with enamel in stores. While significantly facilitating the care of dishes, they deprive them of their main advantages. So think twice.

When choosing, pay attention to the material itself: it should be dark and porous. At the same time, the surface is homogeneous and flat. Any chips, dents and deformations are a sign of low quality.

4. Popular Teflon

In the 90s, Teflon pots and pans made a real splash. Are they really that good or is it just a marketing ploy?

What are the conclusions? According to reviews, high-quality Teflon pans can withstand even pasta left on the stove and do not spoil. But they are expensive and require extremely careful handling.

When purchasing, make sure that the coating is even and try to choose dishes with the thickest possible layer of Teflon.

5. Eco-friendly ceramics

Ceramic pots have become extremely popular on the crest of the fashion for environmental friendliness and naturalness.

Let's see why they are loved:

Many experts advise using ceramic pans - they justify their high cost. But be sure to take into account the disadvantages - if you are not careful, it is better to look at another option.

6. Stylish glass

We are talking about its special, fire-resistant form. According to housewives, such dishes are in no way inferior to ceramic ones.

When choosing glass pans, pay attention to the material itself: it should be uniform, without bubbles or color changes. And, of course, refuse Chinese cookware that costs 100 rubles - there is a risk that it will burst as soon as it starts to heat up.

7. Eternal stainless steel

The undisputed leader in popularity are pans made of stainless or medical steel. Why is that?

An important parameter is wall thickness. So, the bottom should ideally be at least 3 mm, and the walls - about 0.5.

We also advise you to study the labeling. It is usually presented in chrome/nickel format. 10/18, 12/18, 08/12. The more chromium in the alloy, the stronger and better quality the pan. However, it is not necessary to memorize the numbers - if anything, in good store the seller will always advise you.

We hope we were able to clearly explain the difference. The choice is yours: think about what you plan to cook and what characteristics are your priority. The only thing we still recommend is to abandon aluminum pans - they are too unsafe and the low price does not compensate for this.

But it’s not enough to decide which pan to buy - enameled, cast iron or stainless steel. Necessarily consider what kind of stove you have- For different types different pans are suitable.

Selecting cookware for the hob

Yes, you read that right. This is really very important - not every pan can be placed on a glass cover or a gas burner. Let's figure it out together:

• For electric hobs with glass-ceramic surfaces Do not use any pans with a rough surface - for example, cast iron. Suitable utensils made of stainless steel, glass, Teflon or ceramics, enameled steel.
• For induction panels it is important that the bottom has magnetic properties- choose metal utensils.
• For gas stoves It is not advisable to use glass pans. But everything else is without restrictions. True, it is better to place the ceramics on low heat first so that it warms up evenly.

As you can see, this is a really important point: it will be a shame to buy an expensive pan that simply won’t heat up or will burst on the first day.

What else is worth paying attention to?

It doesn't matter what material or volume you prefer. There are some nuances that are always important:

1. 1. Choosing from two similar pans, take the one with thicker walls and bottom. Yes, it will heat up longer, but more evenly.
2. 2. What more layers of non-stick coating, the longer the dishes will last you.
3. 3. Carefully inspect each element- no defects, chips, scratches. They significantly reduce the service life, and in some cases can be very dangerous.
4. 4. Pay attention to the cover: It should fit snugly against the edge and not move or slide off when tilted slightly.
5. 5. Important: Ideally, it has a small hole for steam to escape - this will prevent the liquid from boiling over.
6. 6. Make sure the bottom is level. The pan must be stable on the grill or cooking surface.
7. 7. If you buy pans made of steel, aluminum or enameled, look at the pens. Do not take those where they are welded - if they are soldered carelessly, there is a high risk of injury.
8. 8. It is better to assemble a set of separate but really necessary pans than to buy a ready-made set. Plus last option- this is a more favorable price, the minus is the risk of taking unnecessary utensils.
9. 9. Not related to choice, but helpful advice: think about where and how you will store these dishes. This is really a problem, especially in a small kitchen.

There is one more important point. Any utensils come into contact with your food. Are you sure that you should buy an unknown brand that does not guarantee high quality?

Understanding brands

Don't try to save money in this matter.

IN best case scenario you risk throwing away money, and at worst, even harming your health.

So, which companies have performed well in the production of high-quality pans?

• If we talk about aluminum, then it’s worth buying cookware only with protective layer . These are the products produced by the German company BergHoff, as well as the Italian brand Lamart.
• Leader among Teflon pans- the well-known Tefal. It may be difficult to find a worthy competitor. But keep in mind - the price is appropriate.
• We recommend buying cast iron cookware Russian production- they are thicker than European or Asian ones. The “Biol” concert has proven itself well. If you want cast iron with an enamel coating, take a closer look at the products of the Turkish brand Lava - they are inexpensive, and the quality, according to reviews, is excellent.
• French Savasan enamel pans You won't be happy with the price. But they are very reliable, durable and beautiful - you don’t have to hide such dishes before guests arrive.
• Italian ceramic pans Granchio Lauro Green Fiamma differ high quality and variety of designs. Definitely, the manufacturer has earned a place in our ranking. Emile Henry also deserves attention - those who love to cook will be attracted by the wide range, where, in addition to ordinary dishes, there are rare variations such as tagine or ceramic baking pots.
• A large selection of stainless steel pans is widely represented by the already mentioned BergHoff brand - reliability and durability at affordable prices. Suddenly competes with them Chinese dishes Kohen- it has passed certification and confirmed its high quality.

If you liked the dishes differently trademark, be sure to look real reviews on the Internet so as not to purchase a low-quality or even dangerous item.

In our article we tried to cover everything important aspects. We hope you now understand how to choose a really good pan and what you need to pay attention to. Have a nice and useful shopping!

There are no universal rules for arranging a kitchen; everyone creates a set necessary items based on your habits and needs. Some people definitely need a table set for everyday use, while others can eat straight from the frying pan without experiencing any discomfort. One person certainly needs the most modern devices for the kitchen, while another needs an ascetic set of kitchen utensils. And yet, what should be the necessary utensils in the kitchen, what exactly is included in the list? After all, there are some things without which you won’t be able to cook and serve even the simplest food. This can be considered a basic set of dishes and various useful devices for the kitchen, with which you can already deal household and receive guests.

• Pots
• Frying pans
• Kitchen knives
• Cutting boards
• Dinnerware
• What else do you need in the kitchen?
• Various little things and useful things

Pots

Large saucepan for 5 liters. In it you can cook chicken, a piece of meat with a bone, boil water (you never know for what purpose), cook pasta, dumplings, dumplings, compotes, etc.
3 liter saucepan. It is useful for soups and main courses.
1-1.5 liter saucepan. This saucepan is convenient for heating food, boiling eggs, and preparing gravies and sauces.
When choosing pots, we pay attention not only to appearance, but also to this:
- Practicality. The most durable and easy to use are enamel pans and.
- Weight. The stainless steel pan should be heavy and have a thick bottom. Chips and cracks are not allowed on an enamel pan, both outside and inside.
- Pens. They must be welded and made of the same material as the body of the pan. Plastic handles fastened with screws crack over time and can burn over high heat.
- Lids. Metal, without glass inserts. Glass lids are more fragile and difficult to clean.

Frying pans

Kitchen knives

Cutting boards

Wooden boards. Traditional material wood is considered, although such boards are inferior to all others in terms of hygiene: wood absorbs odors, wooden boards They are difficult to wash and become deformed over time. But they also have many advantages - knives do not get dull on a wooden board, food does not slip on them, it is very convenient to work with dough on wood, and finally - wooden boards are beautiful and will fit into any interior.

Glass boards. Boards made of special glass - glass ceramics (not to be confused with ordinary glass) are perfect for cutting meat, fish, and slicing any products. They do not absorb odors, do not deform, this material is durable, and there is a huge choice - different colors and sizes, with a pattern, rubber pads. All these advantages are negated by a big drawback - when the knife comes into contact with glass, it makes a characteristic sound, which not everyone can withstand. Well, besides, knives quickly become dull on a glass-ceramic board.




Plastic boards. They are light, strong, easy to wash, and durable. Plastic boards do not absorb moisture, but they can absorb and transmit odors, so if you buy such a board, it is not the cheapest. The downside is that plastic boards slide across the table, and food can slide on them (a good board should have a slightly rough or textured surface). Plastic is afraid high temperatures, hot pots and pans cannot be placed on such boards. Another disadvantage is that over time, scratches from the knife will remain on the surface.

Marble and granite boards are very expensive, heavy and are not suitable for daily use. But they are convenient for working with dough and cutting meat products.

Silicone boards are the new thing in the world of kitchen utensils. So far the reviews are good - the boards wash well, do not slip, they can be rolled up like a rug and stored in a closet.

Choose cutting boards based on your needs, but be sure to consider the characteristics of each material. And don't forget that a good cutting board doesn't come cheap.

Dinnerware

What else do you need in the kitchen?

Various little things and useful things

Fine mesh sieve for sifting flour
- Wooden rolling pin for rolling out dough (if you like to bake)
- Metal or plastic colander (at least two - one for draining liquid from pasta, boiled vegetables, the second for fresh berries, fruits, herbs)
- Containers for storing flour and cereals (the simplest plastic or glass ones with a lid will do)
- Universal opener (for everything - cans and bottles)
- Corkscrew (it is better to choose one with handles and a large screw)
- Mortar for grinding spices and herbs
- Garlic press (garlic press)
- Four-sided grater and fine grater for zest, ginger, garlic
- Funnels of various diameters
- Aluminum foil for baking
- Baking paper
- Wooden spoons and spatulas for stirring
- Puree masher
- Ladle for first courses
- Skimmer
- Sugar bowl
- A table set for spices (or a salt and pepper shaker at a minimum)
- Oiler with lid
- Large diameter plate or dish (for cakes, pies, serving meat, chicken)
- Hot pads
- Kitchen towels(4-6 pieces)
- or mitten

This online store tescoma-ukraine.com.ua has a wide selection of TESCOMA branded kitchenware. Here you can find only high-quality Czech original kitchen utensils and accessories. affordable prices. Come in and choose, everyone will find the right product for themselves.