Which pots are best for the gas stove

of the best saucepan manufacturers

What kind of pot would you call a good one? It should not just be beautiful, but also convenient, durable. And, preferably, versatile. In this article, we’ve compiled ten pot manufacturers that we think are the best for home use in Russia in 2019.

Enameled saucepan

Pros: it is light, beautiful, it boils water quickly. It can also be used for storing food in the refrigerator, since the enamel protects it from oxidation and influence of metal salts.

Best for: boiling soups, compotes, side dishes.

Disadvantages: Enamel is a fragile coating, and therefore is temporary and requires careful handling. It should not be rubbed with abrasives or washed with acidic solutions, such as vinegar and citric acid, so as not to spoil the enamel.

Once the enamel is rubbed or knocked down as in the photo above, the cookware becomes unusable, as the exposed metal will begin to “give” salts to food that are harmful to health.

Not suitable for: boiling syrups and jams.

How to choose an enameled pot: enameled pots can be enameled in two ways: by dipping or spraying. Today many modern manufacturers apply enamel on dishes by spraying, but such a coating is thin and short-lived. So look for a Russian-made enameled pot, which is made by dipping technology. The method of coating is easy to determine, you only need to find 2-4 dark spots on the outside of the cookware. these are the places to which the fasteners were installed before coating the enamel as shown in the photo below.

An additional important point is the color of the enamel on the inside of the pan. While on the outside it can be anything, on the inside it is only: black (but not brown), white, cream (but not yellow), gray-blue, and blue. All colors of enamel are toxic. Also check the pan for chips and gaps in the walls and remember, the thicker the enamel, the longer it lasts.

Uncoated aluminum saucepans

Pros: lightweight, cheap, heats quickly.

Best for: boiling milk, boiling eggs, dumplings and pasta.

Disadvantages: it deforms easily and darkens over time, aluminum cookware can change the taste of food due to the property of aluminum to react with acids and alkalis, releases toxic metal salts in very small doses, which accumulate in the body over time.

Not suitable for: boiling baby and diet foods, cooking complex dishes such as pilaf, as well as sour foods.

How to choose a pot made of aluminum: choose a cookware with a flat and thick bottom (over 3 mm), thick walls (over 1, 5 mm) and a tightly fitting lid. Also pay attention to the handles. they should not be welded, and bolted as shown in the photo above.

Cast iron saucepan

Pros: cast iron is durable, not afraid of scratches, safe and even healthy, as it “gives back” small doses of iron. Another advantage. cast iron has a natural “non-stick coating” that is formed by oil absorbed into the porous bottom of the cast iron. A cast-iron pot takes a long time to cool down, and dishes in it turn out the most delicious thanks to the same porosity.

Suitable for: stewing, boiling, frying and baking in the oven. Of course, pilaf and meat dishes are especially delicious in the cast iron cookware.

Cons: cast-iron pots are the heaviest, they cannot be washed in the dishwasher, they take a long time to heat up, which increases the cooking time, also it is undesirable to store food and leave water in them for a long time, as cast-iron is prone to rust.

How to choose a cast-iron pot: the darker, more porous and heavier the cast-iron, the higher its quality. The sign of low-quality cast-iron cookware. the smoothness of the surface and the relative lightness (a good cast-iron pan with a capacity of 3 liters should weigh more than 4 kg).

Non-stick Teflon-coated cookware

Pros: it heats quickly, and most importantly almost does not require the use of oil.

Best suited for: diet food.

Top 6 Best Pots and Pans for Gas Stove Cooking/Non Stick and Non Toxic [Review 2022]

Cons: once the Teflon coating is damaged, the cookware becomes unhealthy, as the food will be filled with carcinogenic toxic gases during cooking. Teflon coating can last only 1 year even with careful use.

How to choose a Teflon-coated pan: the more Teflon is layered, the longer it will last. The number of layers is indicated on the packaging. Before buying cookware, make sure that the non-stick coating has perfect smoothness (the photo above is an example of how it should not be). Keep in mind that the choice of stainless steel pans with Teflon coating will not be justified, because these models are expensive, but are not long, because Teflon, even multi-layer, sooner or later “gets off” anyway.

Fireproof ceramic pot

Pros: environmentally friendly and absolutely safe for health, and therefore it is good for storing food in the fridge, also it does not affect the taste of food, has no tendency to burn (until the glaze of the ceramic does not rub off) and retains heat for a long time.

Better for: stewing vegetables, cooking stews and roasts, game, and can also be baked in the oven.

Drawbacks: Requires the use of a flame spreader, is heavier than an aluminum pot and more expensive. Ceramics can crack if dropped, are vulnerable to scratches from metal implements and to abrasive cleaning. Once the glaze on the bottom rubs off, food will start to burn and the pan will absorb grease, which makes it difficult to clean. Remember that you can not put the ceramic pot in cold water immediately after cooking or put on the fire dishes that have just been removed from the refrigerator, as a sharp temperature drop it can give a crack or burst. Also, to avoid splitting the vessel, do not allow the boiling of water in the cooking process.

How to choose: a good saucepan should have a bottom thickness of 4-7mm and therefore weigh a lot, for example, a three-liter saucepan should weigh more than 2kg.

A fireproof/flame-resistant glass pot

Advantages: a glass pan can be immediately put on the table, because it looks nice, safe for health, not prone to burning, easy to clean and can be washed in the dishwasher, good for baking dishes in the oven and storing dishes in the fridge, retains heat for a long time;

Best for: boiling side dishes, soups, compotes, porridges.

Disadvantages: it cannot be placed on a gas burner without a flame spreader (picture below), it can break after falling and sudden temperature changes.

Tips for choosing: look at all the dishes in the light the walls must be without air bubbles, otherwise it can burst when cooking. Important that the glass is not cloudy and opaque. The color of a good glass pot should have a bluish, turquoise hue.

Steel Cookware (Stainless and Medical Steel)

Pros: almost perfect kitchen utensils stainless steel pots are impact-resistant, hard-wearing, durable, not afraid of scratches from knives, forks, and whiskers, heat evenly. Stainless steel pots are also easy to care for. they can be cleaned with metal sponges and scrapers. Professional chefs cook most often in stainless steel cookware.

Better for: They are versatile, but more suitable for boiling and stewing than for frying.

Cons: a good pan with a thick base is expensive, tarnishes over time, indelible stains and streaks appear on the bottom, it heats slower than aluminum pans.

How to choose a stainless steel pot: Look for markings on the packaging or bottom of the cookware with the numbers: 18/10, 08/13, 12/13 or 12/18. The first digit represents the chromium content of the stainless steel alloy and the second digit represents the nickel content. The higher the first value, the better the quality of the cookware, respectively stainless steel marked 18/10 is the best, and this is the alloy called medical steel. The thicker the bottom and walls of the cookware (the bottom is more than 3 mm, the walls are thicker than 0,5 mm), the more even the heat will be, and the food will not stick while cooking or stewing. Ideally choose a double-bottomed or triple-bottomed pot. But the manufacturer’s claims are no guarantee of quality.

We suggest to watch the following story on “Control purchase” about how to choose a proper stainless steel pan with a glass lid and how to recognize fakes.

What material is better for pots?

The question of which material is superior to other cookware is a philosophical one. In order to understand how to choose a good pot of quality material, you need to soberly assess the frequency of future use, financial possibilities and the number of family members. Traditionally reliable materials for frequent cooking and braising include:

Aluminum pots

Aluminum cookware was considered the most common in the Soviet Union because it was cheap and easy to clean. This material conducts heat quickly, which saves gas and electricity, while being virtually impervious to corrosion. Cast aluminum pots deliver toxins to food when in contact with fruit and lactic acids, if not chosen with such recommendations in mind:

  • Safe coating. Stone or iron alloys prevent aluminum from releasing poisons into the food being cooked.
  • Short-term storage in crockery. The process of metal reacting with food occurs with prolonged contact, so you should move the food to another container after cooking is complete.
  • Cleaning with mild detergents. Aggressive chemicals compromise the tightness of the pan’s coating.

Ceramic pots

In favor of any kitchen utensils made of this material is its absolute environmental friendliness and safety for humans. Ceramics do not emit any impurities and odors, so you do not have to decide which pots are better. coated or uncoated. It is resistant to frequent use, mechanical damage and abrasion. True, ceramic also has its own drawbacks:

  • Fragility. This is the main disadvantage: no matter how you try to choose a sturdy pot, it will still break when dropped on the floor. Severe impacts for the same reason leave chips on the material.
  • Slow heating up. There is no point in cooking eggs or sausages in a ceramic cookware, because the process would take too long due to the thick walls of the container.

Stone coated cookware

Dishes can be made entirely of stone or covered with a layer of stone chips. The stone does not contain peotoroquinic acid, which is found in artificial materials and tends to accumulate in the liver and kidneys. Anyone who knows how to choose the right stone-coated cookware will advise you to pay attention to such aspects:

  • The need to use oil for stewing. Quality cookware made of stone gives you the advantage of toasting and frying food without the addition of fats.
  • Washing method. The denser the layer of stone chips, the less means are needed to remove dirt from the surface of the walls and day. The highest quality ones can be wiped down with a clean cloth napkin.
  • Wear resistance. It should be written on the package that it can withstand at least 50,000 scratches.

Glass pots

The unfamiliar look of clear glass pans discourages many housewives who refuse to use them because of their perceived fragility and impracticality. The material used for them is strong fire-resistant glass, which does not crack even when dropped. Heat-resistant glass saucepans do not impart any extraneous tastes or smells to the food cooked in them. The main criteria for choosing a reliable cookware should be:

A pan with a titanium coating

The main feature of the titanium coating is considered to be its exceptional resistance to damage and everyday wear and tear. Titanium is not sprayed, but is fused into the metal, so it cannot be wiped off with sponges and abrasive powders. To find out which pots are better to buy, you can ask the seller about such features of a particular model, such as:

  • The presence of anti-corrosion coating, which will help protect the cookware from stains and cracks.
  • Safe use of metal cutlery. Sometimes, when faced with the question of how to choose a saucepan, the buyer finds out that the titanium layer is too thin and, despite its apparent durability, can be damaged by a metal spatula or ladle.
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How to choose a stainless steel pan

The range of stainless steel pans can be called scanty in color and design on the background of the diversity of design of other options. In terms of practical application, but not in terms of appearance, you won’t have to think for a long time which pots are the best: stainless steel is the only material that can withstand chipping and burning. Tips for choosing stainless steel cookware are as follows:

  • It is better to buy utensils in specialized stores, otherwise you can run into a fake made of another alloy, which does not guarantee these properties.
  • Do not focus on the low price, because stainless steel simply can not cost cheap.
  • To ensure uniform and rapid heating the lid should fit tightly to the rim of the pot. this should be checked immediately before buying the selected model.

Cast-iron pots with an enamel coating

Cast-iron cookware has similar characteristics to stone cookware, but only if it is unenamelled. In order to understand how to choose an enameled pot with a layer of enamel and not a fake coating, you only need to look at the inside of the pot. It should have a glossy black, white or tinted finish with no roughness or stains. There should not be a single chip on it. this is a direct indication of the prohibition to heat.

How to choose a pan

Any good housewife will tell you that choosing a pot is a very responsible decision and that this issue can’t be tackled lightly. This cookware affects how the dish will turn out. Let’s consider what to pay attention to in the first place when buying a saucepan, and what nuances do not matter much.

What are the best pots to buy for the gas stove?

Despite the emergence of electric and induction models, gas stoves are much more widespread. This is due to their low cost and ease of use. Another major advantage of gas stoves is that you don’t need to buy special cookware for them. Virtually all frying pans and pots that are in the arsenal of the hostess, will fit them.

Advantages and disadvantages of pots made of different materials

It is difficult to single out the best material for pans, because each has both strengths and weaknesses.

Aluminum – light weight;-heats quickly;-does not rust. – soft metal;- the protective oxide film is destroyed when interacting with alkalis and acids;- food sticks.
Stainless steel – does not affect the taste and properties of the products. is not prone to rust, even after prolonged contact with water, acids and alkalis. does not require special care. – rapid temperature changes can damage the surface;- low thermal conductivity, so that the pan is heated slowly;- iridescent film may form on the surface due to overheating.
Cast iron – uniform heating. retains heat for a long time. a natural non-stick layer. environmental friendliness. long life. – susceptibility to rust;- heavy weight;- difficult to care for.
Ceramics – versatile;- resistant to high temperatures;- non-stick properties. – short life-span;- material brittleness.
Copper – Uniform heating. Durability. Light weight. Antibacterial properties. Excellent heat conductivity. Uniform heating. Durability. – copper oxidation and patina formation (green patina) due to increased humidity. high price.
Refractory glass – contains no harmful substances in its composition;- withstands very high temperatures;- can be cooked in any way;- products retain their natural taste. – may crack due to temperature changes;- serious damages may occur if dropped;- should not be placed on an open gas burner.
Silicone – easy care. many colors. light weight. non-stick properties. high temperature resistance. safe for health. easy maintenance. – is susceptible to scratches and cuts. the cookware is very flexible and it is uncomfortable to cook large amounts of food in it. it cannot tolerate contact with an open flame.

You can safely, comfortably and efficiently cook food in the best stainless steel pots, among which there are many inexpensive options. These are the models that are considered in this rating. Of course, each of them has its own advantages and disadvantages, which we have taken into account in compiling the top list. Only taking into account all these points, you can choose a really good quality cookware.

The best enameled saucepan

Cookware is made of rust-resistant steel, so it serves for years without complaint. On the sides there are 2 thick handles, convenient for grip. However, due to the lack of plates on them you will have to use gloves. The lid is made of transparent glass, making it easier to control cooking.

Model “Metrot” in the rating of pots stands out with a large volume. 7.A 5-liter capacity, suitable for both first and main courses. Particularly useful in large families. Because of its considerable volume, the product weighs 2.28 Kg. Thanks to the enamel coating, the metal base does not deteriorate over time.

The base of the cookware is flat and thick, so the food does not stick to it. The heat is evenly distributed over the entire area, which eliminates the overcooking of individual products. The surface heats up quickly, so the process is accelerated. It is compatible with all types of stoves. electric, gas, induction, etc.

  • dishwasher safe;
  • The lid has a hole for steam escape;
  • Easy to wash;
  • The enamel is not scratched by contact with abrasives;
  • Raised handles.

In the reviews write that the handle on the lid is almost not warm, so it is convenient to follow the cooking. Users also note the ability to process many foods here, from porridge to potatoes.

Advantages and disadvantages

The popularity of the enameled pot for such a long time is due to its undeniable advantages:

  • does not contain any harmful substances;
  • resistant to acids and alkalis;
  • it has a high thermal conductivity;
  • Does not react with food, so food retains its natural taste
  • Suitable for storing cooked food;
  • easy to care for;
  • With care it will last for many years;
  • is inexpensive.

There are some disadvantages of the enameled pan:

  • The enamel is very brittle and chipping and cracking will occur upon impact;
  • Milk and food containing starch can stick to the bottom and burn;
  • When cleaning with metal sponges, scratches appear;
  • Does not tolerate rapid temperature changes;
  • If the enamel is damaged, the pot must be replaced.
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