What pot would you call a good one? It should be not only beautiful, but also comfortable and durable. And, preferably, universal. In this article, we have collected ten manufacturers of pots that we consider the best for home use in Russia in 2017.

What material is a good pot made of?

Perhaps the most popular material for pots (judging by the range of stores) - stainless steel. And this is not surprising:

• stainless steel is easy to care for
• in the cooking process, you can use any spoons and spatulas, including metal ones - unlike non-stick coating,
• you can cook dishes with vinegar and other acids (which you can’t do in an aluminum pan),
• a stainless steel pan looks beautiful, and this beauty lasts for a long time - the pieces do not break off, it is not afraid of temperature changes,
• in modern pans with a multilayer thick bottom and walls, food does not burn (if the bottom of the pan is thin, it can even burn).

Almost all major manufacturers of cookware offer us stainless steel pans: foreign ones - Rondell, TalleR, Regent Inox, Gipfel, Tefal, Nadoba, Vitesse, Mayer & Boch, Tescoma, domestic ones - Amet, Kukmara, Gurman (from VSMPO-Dishes). In stores you will also find big choice cheap pans with thin walls (Indian, Chinese, etc.), which also say stainless steel 18/10... A good steel pan can't be cheap! Low price should immediately sow doubt.

The second most popular material that was once the first - aluminum. Aluminum pots are light, inexpensive (extruded aluminum is lighter and cheaper, cast aluminum is heavier, stronger and more expensive). At correct use absolutely safe! Water boils quickly in them. Boiling eggs or jacket potatoes in such a saucepan is a sweet thing. Especially for those who grew up in the USSR. In a modern non-stick aluminum pan, you can sauerkraut put out, and cook some compote, because there is no direct contact of acid and aluminum here. Aluminum pans are produced by TalleR, Rondell, Vitesse, Tefal and our Kukmara, Jarko, Vari, Kalitva.

For some dishes, only a thick-walled, heavy pan made of cast iron. Good cast iron pots can be found at Vitesse, TalleR, Rondell, Fissman.

Pots stand out fire-resistant, impact-resistant glass. In such a saucepan, you can cook a dish, put it in the refrigerator, beautifully serve it on the table. The only thing you can't do is use it on the stove. Only oven or microwave. glass pans produce Unit, Simax, Pyrex, Supra.

Ceramics- the most ancient material for the manufacture of pans. Ceramic pan does not interact with food, keeps heat for a long time. It can be used on the stovetop. Dishes cooked in ceramic dishes have a special taste. Ceramic pots are expensive. And very fragile, this must be taken into account. Ceramic pots are produced by Bekker, Delimano, Frybest.

To compare the price level, we chose a pot with a volume of 2-2.5 liters. Meet the top ten (according to customer and expert reviews) pot manufacturers!

Additions are welcome in the comments.

Let's start with stainless steel. Stainless steel utensils are resistant to oxidation; when cooked in it, products do not lose their properties, taste, and even vitamins; it provides long-term and reliable storage of cooked products.

In addition, stainless steel looks very nice. Yes, this cookware has obvious benefits, but unfortunately the nickel it contains is an allergen and can cause dermatosis

The best brand of food grade stainless steel. steel - 304 (or 18/10), and if there is a choice, it is better to prefer it to two cheaper brands - 202 and 201. Cheap stainless steel from Asian countries can be of poor quality and even dangerous to health due to unwanted impurities. However, it is she who is often sold under the guise of “German” or other European, having come up with sonorous brands and good marketing ...

Very good and safe enamelware. You can cook dinner in it, store any food, safely make pickles and marinades. But one of the main drawbacks of such pots and containers is their fragility. In case of careless handling, enamel chips and cracks appear on enameled dishes. Moisture penetrates through them to the metal, and the process of corrosion and ingress begins. harmful substances from metal into food. So it's better treat enamel with care, and also buy enameled utensils with stainless steel edging, which prevents corrosion.

Avoid enamelware that has an INSIDE coating of brown, yellow, or red enamel - these often contain harmful substances.

3. CERAMICS

As far as ceramics are concerned, clay pots food has been prepared for centuries, and the experience of generations cannot lie. Real ceramics is good for everyone, which becomes even stronger from high temperature. One bad thing - it quickly absorbs fat, which is difficult to wash off. Another disadvantage of modern ceramic utensils is their relatively high cost. Unfortunately, on the market you can find low-quality and enough.

In aluminum cookware, it is not recommended to cook spicy and sour dishes, stew and fry vegetables, boil milk. Already with a slight heating, even weak acids and alkalis destroy aluminum, and it gets into our food. However, it is good because it is more convenient to cook porridge in it than in enameled dishes. In the latter, dairy products often burn. The conclusion can be drawn as follows: you can cook in aluminum cookware, but it’s better not often, and you shouldn’t store cooked dishes in it.

5. NON-STICK COATINGS

Teflon - good coverage from the point of view of protection against burning, but it begins to evaporate from the surface of the dishes already at 200 ° C. on the human body has not been sufficiently studied, however, among employees of enterprises producing Teflon dishes.

Also, non-stick coatings are disadvantageous in that they are quickly damaged or worn out, and such dishes cannot be used with a damaged coating.

6. SILICONE

Silicone cookware is elastic, durable and can withstand temperatures up to +280 degrees (update: today in the comments there was an opinion that it is carcinogenic). It can be used in ovens microwave ovens and bake meat and fish on air grills. In addition, food can be frozen in it. Silicone is an inert material, does not rust or crumble, and does not interact with either hot or icy products. It is very easy to remove what you have cooked from silicone dishes - just pull the edge and bend the soft silicone in the other direction. Smooth surface has natural non-stick properties. But the great thing is that after your culinary exercises, such a form can be folded compactly. The next time you unfold it, it will return to its original form.

7. CAST IRON

Should not be deducted from the account. Although it is heavy, it slowly heats up (therefore, it is especially good to stew in it) and slowly cools down. It is eco-friendly and time-tested.

8. EDIBLE TABLEWARE

There are even… edible dishes. Plates made from bamboo, sugarcane, starch and water are said to be effective against pollution problems. environment. AT normal conditions such plates completely decompose in 180 days, and disappear without a trace in water in just 2 days. Super-eco-friendly plate - ate lunch, you can eat dishes. This eco-friendly cookware is suitable for the microwave, oven and refrigerator. And farmers can give the used service for livestock feed.

9. PLASTIC

Plastic utensils are very convenient. You can’t cook porridge in it - the plastic will melt. But in such a container, according to many, it is very convenient to carry and heat food in the microwave. Plus, it doesn't hit. (Editor's note: minimize the use PVC cookware and please note the information about).

10. MELAMIN

beware plastic tableware from melamine! If you see the inscription melamin on the back of an elegant plastic box, in no case do not buy it, and even more so do not use it for its intended purpose. Melamine contains formaldehyde, which can be released into food from contact with hot water, especially if the dishes are at least slightly scratched. Formaldehyde is one of the carcinogens; causes severe irritation to the eyes, throat, skin, respiratory tract and lungs. Even the chief sanitary doctor of Russia spoke about the serious danger of melamine dishes. However, it is still widely sold in our country.

Is there really safe cookware for cooking food? What should you cook your culinary masterpieces in, and what pots and pans should you avoid?

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

What our body will eventually receive directly depends on the quality of pots, pans, baking dishes. And much to my regret, we live in a world where safe cooking utensils may still have to be found.

Are you still using aluminum cookware Or maybe you are not happy with your next non-stick Tefal pan, because you can fry food on it without using any fat?

Have you forgotten how to use your grandmother's old, tried-and-true cast-iron skillet?

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

Dangerous Cooking Utensils

It turns out to choose natural and healthy foods nutrition in order to fully eat - that's not all. They often have to be cooked. And regardless of the type of cooking, some dishes begin to release harmful synthetic substances into food.

Here are the types of dishes 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, enjoying (the main active ingredient in which aluminum is), and aluminum utensils, we accumulate and put aside even small deposits of Aluminum in our body.

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

As a child, one of my mom's favorite frying pans was just aluminum. I think my family was hardly an exception to the rule. My mom got rid of her favorite even before I started dripping on her brains, I don’t remember exactly where she found out about the dangers of aluminum cookware, but after that we didn’t have a single pot or pan containing this metal at home .

Cookware with non-stick coating

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 should be blamed for problems with fertility, thyroid gland and blood cholesterol levels.

The most common non-stick brand is Tefal. Any cookware labeled as Teflon automatically contains these toxic substances.

I perfectly understand your frustration and impending question! So what, then, in fact, can and should cook food?

Safe Cooking Utensils

This is a cookware that has a relatively low risk of leaking toxic metals into food and then into our body. And all the safe options, one way or another, have been used throughout a large number years, us people!

Cast iron cookware

There is hardly anyone who cannot remember his grandmother and her specialties, prepared just in time for cast iron skillet! For me this fried potatoes on fat!

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

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

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

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

Yes, cast iron cookware requires maintenance and yes, it's not as easy to cook in as it is in a non-stick pan. But what delicious food is obtained from there and without any harm to health!

Stainless Steel Cookware

This dish does not cause any harm to our health, if it is of course of high quality.

The fact is that stainless steel cookware contains Aluminum, Copper or Nickel in its so-called inner layer, since these metals distribute heat very well and evenly, which is necessary for uniform cooking. Of course, then all this is covered with stainless steel and therefore it is very important to buy these dishes only High Quality to make sure these metals don't "leak" into the food.

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

Glassware and earthenware

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

I like glass molds for baking bread and pies. And clay pots are generally a separate conversation - what could be tastier than dishes stewed in them?

I also like to warm up food in the oven (since) just in glassware! It is very versatile as it can also serve as a simple serving plate. And of course, the price is attractive too!

Enamelware

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 dish 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 enamelware; What exactly was it made of? Therefore, without this knowledge, I can not recommend it.

Behind any dishes you need a good and proper care depending on what it's made of.

With any cookware, I recommend using natural remedies for washing, as 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 in the same way that I wash my hands, floors and sometimes even my body - natural and I personally recommend it to everyone!

High-quality safe dishes, I confess honestly, the pleasure is not cheap. As in principle, and all natural and healthy.

But you don't need a whole set of 5 frying pans and 10 pots, it's better to invest in a couple of good ones that will serve you forever without worrying about your health.

Here are the utensils I use for cooking:

Now I dream of buying a couple of Le Creuset shaders, the price of which, of course, does not inspire me much. But I heard a lot of positive feedback about these dishes, their quality and safety, so I will build my collection gradually

Many people think that going to proper nutrition as easy as shelling pears - I bought organic products, cooked them in a gentle mode - and that's it: a healthy dish on a plate. However, experts believe that, in addition to quality products, one of the main components healthy eating- "correct" utensils for cooking. So, which cookware is better?

Enamelware

pros. The vitreous enamel covering the base material (cast iron and iron) is absolutely neutral to both metal and food. It perfectly protects metal from corrosion, and food from harmful impurities. Accordingly, in such dishes you can cook and store various dishes. Such pans are ideal for cooking dishes with a lot of liquid: jelly, etc.

Minuses. Enameled pots are not suitable for stewing vegetables, meat, cooking pilaf: these dishes burn instantly. And any, even the most durable, enamel can crack. Carefully examine your old saucepan, and if you find cracks or chips on its body, say goodbye to it immediately. Otherwise, salts of heavy metals, which provoke the development of oncological diseases, will freely penetrate into food through islands not covered with enamel. Cracks and chips on the enamel can appear as a result of a sharp change in temperature, accidental impacts, scraping, overheating. Enamel retains its integrity longer on heavy, thick-walled dishes.

Stainless steel cookware

pros. Stainless steel cookware is light and comfortable, easy to clean, it is aesthetic and durable, does not react with food. High-quality dishes that comply with GOSTs and have a thick bottom are safe for health. Dishes in it, in general, do not burn, warm up evenly and stay hot longer.

Minuses. Inexpensive stainless steel cookware tends to have a thin bottom, which can cause food with little liquid in it to burn. When buying cheap Chinese or Indian products, one can only hope for their safety for health. The disadvantage of high-quality thick-bottomed cookware is that it is quite heavy and also quite expensive, although given its durability, it still turns out to be cheaper than quickly failing non-stick cookware.

aluminum cookware

pros. Aluminum is an excellent conductor of heat, liquids boil very quickly in such dishes. In addition, aluminum pots and pans are light and inexpensive, convenient. In aluminum pans, milk practically does not burn (and, accordingly, milk soups and cereals). High-quality aluminum cookware is durable. In frying pans made of this material, food almost never burns, and when used correctly, it does not stick. If food sticks to such a frying pan, it must be well dried, salt is calcined on it, after which the salt is removed, and the pan is thoroughly wiped with a dry, clean cloth and greased.

AT recent times aluminum pans most often produced with a special non-stick coating that protects, among other things, food from direct contact with aluminum (see Teflon cookware).

Aluminum cookware is convenient for camping and fishing.

Minuses. If you decide to buy thin-walled aluminum cookware, be prepared for the fact that in a year or two it will not take on a very aesthetic appearance, primarily due to deformation, and in a thin-bottomed frying pan, food will regularly stick, heat unevenly and burn. Therefore, try to give preference to products with thick walls. Aluminum does not get along with all products: it does not tolerate contact with the acidic, salty and alkaline environment of borscht, stews of sour or pickled vegetables, salted fish, fruit compotes, fruit drinks, milk, soups with tomato dressings, tomato sauces and gravy. With such food, this metal enters into chemical reaction, which means that with each plate of freshly prepared borscht or kharcho soup, you can get from 3 to 5 mg. aluminum. The permissible dose of metal for a person is 30-50 mg per day. And you can’t store cooked food in such dishes at all. In a real dish, the amount of this metal is 30-45 mg, and such doses of it can provoke cystitis, anemia, cause memory disorders and low concentration of attention, and accumulating in the body over time, lead to cancer.

Cast iron cookware

pros. Cast iron cookware has no equal when it comes to dishes that require long cooking - the most delicious, juicy and appetizing, or pilaf will turn out in just such a cookware. The dishes in it warm up very evenly, with proper use they do not stick to the bottom, cast iron cookware has natural non-stick properties. In pans made of this material, they are best baked and meat is perfectly fried. And in order for something to burn in it, you need to try very hard - the heat is so evenly distributed over its thick porous bottom. This happens due to the low thermal conductivity of cast iron, which, by the way, is very reluctant to give it away.

Minuses. One of the disadvantages is the fragility, susceptibility of cast iron to rust, so the dishes after washing should be wiped and lubricated immediately. vegetable oil, you can warm up. Undesirable, by the way, dishes from this porous material wash detergents- preferably soda. Do not leave “wet” cereals or stewed vegetables in it: dishes may darken and acquire an unpleasant metallic taste. Do not rush to throw away rusty cast iron cookware - it is easy to restore it. Another disadvantage is the heaviness. Periodically (and at the beginning of use it is necessary) such dishes must be calcined. Despite some shortcomings, I really like this dish. And you?

Glass and ceramic dishes

pros. Refractory glass and ceramic dishes do not react with acidic, salty or spicy foods (it is safe for health), perfectly absorbs and retains heat, and is easy to clean. Such dishes please the eye with their aesthetic appearance. I myself use glass and ceramic baking dishes, and am very satisfied. Subject to the rules of operation, such odds are durable, safe, the dishes in them look very beautiful. When choosing glassware I recommend that you carefully examine it so that there is no marriage - the glass should not have cracks and chips, and there should not be air bubbles inside it.

Minuses. Fragility. Refractory glassware and ceramics require special treatment. Pots should not be put on fire without a flame divider (unevenly heated bottom cracks). In addition, the liquid should not be allowed to boil away - the pan may burst. Heat resistant glass does not tolerate temperature changes, that is, it cannot be poured into heated dishes cold water, such dishes should not be placed on a hot oven rack. It is necessary to remove the grate from the oven, preheat the oven, and only then place the grate and dishes made of glass or ceramics there. Hot dishes made of such materials should not be placed on a cold or wet surface, otherwise they may crack.

Teflon cookware

pros. Such dishes are made of steel or aluminum and are coated with a fluorine-containing polymer Teflon, in the case of aluminum, further protecting food from contact with this metal. Teflon is resistant to acids, alkalis, high temperatures; it is very slippery and therefore an excellent non-stick coating for pans and pots. Moreover, the coating is smooth and porous, in which microcells contribute to more uniform heating of the bottom and walls. This cookware is quite light and easy to use.

Minuses. Main disadvantage- fragility, since the Teflon coating is very easy to mechanically damage. A damaged Teflon coating is also toxic. That is why it is strongly recommended to stir the contents of such pots and pans with wooden (not metal) spoons or spatulas. For the same reason, Teflon dishes cannot be cleaned with hard washcloths and powders. If the Teflon dishes are nevertheless scratched, it is better to say goodbye to it: firstly, in places of damage, food can stick to the bottom, and secondly, harmful substances can penetrate food from scratches. Toxic Substances Teflon also releases when overheated. It used to be that temperatures up to 250º were considered safe, currently temperatures up to 200º are considered safe, and according to some reports up to 165º. Particularly harmful are the vapors released when Teflon is overheated.

Silicone molds (silicone utensils)

pros. Made from silicone various forms and molds for, freezing, mats for rolling out and baking dough, etc. The main advantage of silicone molds is their non-stick properties, and also, importantly, their compactness (they can be folded), ease of use, aesthetics and variety.

Minuses. fragility. Silicone utensils should not be used on open fire. You can not get pastries (sweets, ice) out of it with a knife or fork, since it is easy to damage, pierce the form. Low thermal conductivity, baking time is longer than when using metal molds. It is worth pouring batter into a silicone mold only after you have placed it on a baking sheet, otherwise it is easy to spill its contents when transferring the mold. In addition, there are many fakes, and low-quality silicone utensils can emit not only bad smell rubber, but also harmful substances. It is better not to use such dishes. Personally, I'm still actively considering whether to buy silicone mold. She has advantages, but it stops the fact that silicone is a product of oil refining, and there are doubts about its harmlessness.

• To make your stainless steel pot last longer, lubricate the inside with vegetable oil from time to time.
• Dry the pots after washing, and they will never develop a musty smell and mold.
• Do not overheat stainless steel cookware or it will lose its luster.
• If in enamel saucepan burnt food, pour a thick layer of salt on the bottom and leave for several hours. After that, it will be much easier to clean the dishes.
• If a aluminum pan turned black, pour water into it, add 3-4 tbsp. l. vinegar and boil for 10-15 minutes: it will shine like new.
• It will be easier to wash a glass pan if you soak it in a solution of vinegar and water for 10-12 hours, and then wash it in salt water with soap and rinse under cold running water.