When buying dishes, you need to know what it is made of and what can and cannot be cooked in it. Keeping in mind the shortcomings of materials and technologies, many of the troubles associated with their impact on health can be avoided.

The materials from which the dishes are made

Stainless steel cookware 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. Besides, she looks very pretty. Yes, stainless steel cookware has obvious benefits, but unfortunately, the nickel it contains is an allergen and can cause dermatosis. Do not use such dishes too often and cook spicy dishes in it. The same applies to titanium cookware.

Enamelware is also quite good. 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 begins. So it is better to take enameled utensils with stainless steel edging, which prevents corrosion.

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, low-quality ceramics can be found on the market - they are not heat-resistant.

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 you should not store cooked dishes in it.

Teflon is a good non-stick coating, but it begins to evaporate from the surface of the cookware already at 200°C. The impact of Teflon vapor on the human body has not been sufficiently studied, however, there are cases of a painful reaction among employees of enterprises producing Teflon dishes, as well as among housewives who actively use this achievement of civilization in cramped kitchens. Keep that in mind!

Silicone cookware is elastic, durable and can withstand temperatures up to +280°C. 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. The 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.

Should not be debited cast iron cookware. Although it is heavy, the food in it almost does not burn, it heats up slowly (therefore, it is especially good to stew in it) and slowly cools down.

There are also edible dishes. Plates made from bamboo sugar cane, starch and water, according to the manufacturer, effectively combat the problem of pollution environment. Under normal conditions, such plates completely decompose in 180 days, and disappear without a trace in water in just 2 days. This eco-friendly cookware is suitable for the microwave, oven and refrigerator. And farmers can give the used service for livestock feed.

Plastic utensils are very convenient. You can’t cook porridge in it - the plastic will melt. But in such a container it is very convenient to carry and heat food in the microwave. Plus, it doesn't hit. But you should be very wary of plastic dishes made of melamine! If you see the inscription melamin on the back of an elegant plastic box, do not buy it in any case, 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.

Cookware manufacturing technology

The best dishes - cast. It is thicker and heavier, distributes heat well, and - most importantly - its walls and bottom heat up evenly, which means that there is no “heat shock” effect and food does not burn. In such dishes you can stew products.

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

Some types of cookware have a temperature controller, steam holes on the lid, embossed bottom and other features to increase safety and comfort. If the bottom of the pan resembles a honeycomb, then in such dishes the surface of contact with food decreases and its non-stick properties increase.

The most prominent part of any 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. The handle itself can be of various shapes and designs. Recently, cookware with non-heating handles has 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 the tradition of cooking. It is recommended to have several pans of various sizes in the kitchen.

When choosing cookware, consider the type of stove you have. Some utensils are suitable for cooking only on electric stoves, so carefully look at the labels on the packaging and consult with the seller.

microwaves

For use in the microwave, you will need glass, porcelain, ceramic or plastic utensils. It should not have gold-plated or silver-plated edges or patterns.

You can’t cook in ordinary metal utensils in the microwave! Also, wooden products cannot be used in microwave ovens.

Glass-ceramic hobs require cookware with a bottom thickness of at least 3 mm. Such plates heat up more than usual, and a thin frying pan or pan is quickly deformed.

Induction cookers require specially designed cookware. Therefore, carefully read the instructions when buying.

Are microwave ovens harmful?

Microwave ovens are one of the most powerful sources of EMF. Values magnetic field are closely related to the power of the device - the higher it is, the higher the magnetic field during its operation. The main document that establishes the requirements for the level of EMF household appliances are "Interstate sanitary norms acceptable levels physical factors when using consumer goods in domestic conditions”, MSanPiN 001-96.

According to the data given in the book “Health of Your Home”, AST-Press, Moscow, 2006, the area for microwave ovens, washing machines, dishwashers, TV sets allowed by GOST for a long stay of a person is 1.5 meters.

Now there is such a variety of dishes, from the cheapest to the most expensive, that you willy-nilly think, but what is the difference? Of course, not only in price. Cheap dishes of clandestine origin are also extremely harmful to health. But, buying better quality dishes from reputable manufacturers, we are also not immune from the harm it causes. So what is the health hazard of eating utensils? And is it safe?

Harm of plastic dishes

Plastic utensils are very convenient, and, moreover, cheap. However, everyone knows that the composition of plastic dishes includes various organic compounds. Therefore, all plastic utensils are divided into several types:

not for food products; disposable; for cold food; for hot products; for use in the microwave. Thus, if plastic dishes are not used for their intended purpose, for example, in dishes not intended for food purposes, to store food, or to put hot food in dishes intended for cold foods, then the plastic begins to actively release toxic substances, which, of course, affects human health.

Also, do not use expired plastic utensils if their expiration date is indicated, as well as cracked utensils, as harmful chemicals will pass into food.

Harmful melamine tableware

A separate line can highlight the harm of melamine dishes, which is available in almost every home. Melamine tableware is banned from sale in Europe, as it is recognized as low quality and unhealthy.

Such dishes look like porcelain, but are plastic. Melamine tableware contains formaldehyde, which is a mutagenic poison and causes severe allergies. The use of such utensils can lead to diseases of the upper respiratory tract, liver, stomach and irritation of the eyes and skin.

But melamine dishes are harmful not only by the release of formaldehyde, but also by lead, manganese and cadmium. The damage to dishes increases several times with the appearance of scratches and cracks.

Therefore, when purchasing plastic utensils, take an interest in the quality certificate and the hygienic conclusion of the sanitary and epidemiological service.

Damage to metal utensils

Metal utensils are also not 100% safe. When cooking food in it, nickel and chromium ions are released, which are toxins.

Therefore, in order to avoid food enrichment with these harmful substances, it is recommended not to store sour dishes, such as cabbage soup or pickle, in metal utensils. And of course, you need to protect the dishes from scratches and other damage.

Below are the characteristics of several types of metal utensils.

Stainless steel cookware

Stainless steel cookware is very convenient and beautiful. But, as we found out, it contains nickel, which is a strong allergen. In addition, in addition to nickel, during cooking, copper and chromium also enter the food, which is why it often acquires a “metallic” taste.

It is highly undesirable to cook spicy and vegetable dishes in stainless steel dishes. By the way, in some countries, stainless steel utensils are produced with the mark "nikel free", that is, without nickel. Well, the most harmless metal utensils made of stainless steel is a double boiler.

Cookware with non-stick coating

Among the variety of cookware, there is also stainless steel cookware with non-stick coating. It can be made from steel or aluminium, and is in high demand because it allows you to cook without the use of fat.

However, such dishes are suitable only for cooking, but not for storage. It is also not recommended to cook sour dishes in non-stick cookware.

The fact is that the Teflon coating contains perfluorooctanoic acid, which is a carcinogenic and mutagenic substance. Even the DuPont company, which is the inventor and main manufacturer of Teflon, has confirmed the harm of the non-stick coating when the cookware is very heated. However, the destruction of the Teflon coating and the release of harmful substances begins at temperatures above 350 degrees, and the average cooking temperature is usually around 200 degrees.

Never use this cookware if the non-stick layer is damaged or scratched! You need to get rid of this dish, and in return get a new one.

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Enamelware

Perhaps this is the safest type of dishes, and then until the enamel layer is damaged.

Enamel of the following colors will be harmless: cream, white, blue-gray, black and blue. All other enamel colors, especially bright ones, contain chemical compounds of manganese, cadmium and other metals in large quantities. Therefore, when choosing enamelware, pay attention to the color of the enamel, and even better, look for the GOST marking.

The enamel coating in the dishes protects food from the penetration of harmful metal ions, moreover, bacteria are not able to multiply on the smooth surface of the enamel. Therefore, this type of utensils is the most harmless, in enameled utensils you can both cook and store food.

However, as soon as damage to the enamel layer, scratches or chips appear, enamelware begins to cause harm to health, as enamel particles get into food.

aluminum cookware

Aluminum cookware is considered the most harmful to health, because when heated, it begins to release metal ions. Under the influence of certain acids, aluminum is destroyed and passes into food, so you can’t cook sour cabbage soup, stew or fry vegetables, cook jelly, borscht or boil milk in such dishes.

Are porcelain, ceramic and other dishes harmful?

Porcelain, ceramic, earthenware and cast iron utensils are relatively safe, although not always convenient. Porcelain and ceramic dishes cannot be cooked on the stove, and cast iron is very heavy.

Again, the surface of the dishes must be intact, since if damaged, salts of heavy metals begin to enter the food.

In addition, ceramics are often decorated with varnishes and enamels. If the drawing is applied inside the dishes, then such dishes cannot be used for food purposes, since lead is added to the paints.

What to cook?

If by the end of reading this article you start to panic, don't worry. From the entire list of harmful dishes, you can choose the one in which cooking will be as safe as possible for health. So what's the point of cooking?

In a stainless steel metal container. Only not spicy, sour and vegetable dishes. After cooking, transfer the food to an enamel bowl. In dishes with non-stick coating, excluding food storage in it. In enamelware - how to store and cook. In aluminum cookware - cook as little as possible, and even better, get rid of it. Never store cooked food in aluminum containers! In a cast iron bowl. If possible, in earthenware. Personally, I have already got rid of aluminum and enamel pots with chips inside. And how will you do it?

Based on materials: bt-lady.com.ua

universal rules there is no kitchen arrangement, everyone forms a set of necessary items based on their habits and needs. Someone in everyday use definitely needs a table service, and someone can eat directly from the pan without experiencing any discomfort. One certainly needs the most modern devices for the kitchen, while the other needs an ascetic set of kitchen utensils. And yet, what should be the necessary utensils in the kitchen, what exactly is on the list? After all, there are things without which it will not be possible to cook and serve even the simplest food. This can be considered a basic set of dishes and various useful gadgets for a kitchen with which you can already run a household and receive guests.

• pans
• frying pans
• Kitchen knives
• Cutting boards
• Dinnerware
• What else do you need in the kitchen
• Miscellaneous little things and usefulness

pans

Large pot of 5 liters. In it you can cook chicken, a piece of meat with a bone, boil water (you never know for what), cook pasta, dumplings, dumplings, compotes, etc.
3 liter pot. It is useful for soups and second courses.
Pot for 1-1.5 liters. This saucepan is convenient for heating food, boiling eggs, preparing gravies and sauces.
When choosing pans, we pay attention not only to the appearance, but also to this:
- Practicality. The most durable and easy to use enamel pots and.
- The weight. A stainless steel pot should be heavy, with a thick bottom. Chips and cracks are unacceptable on an enamel pan, both outside and inside.
- Pens. They must be welded on and be of the same material as the pot body. Plastic handles with screw fastening crack over time and can burn over high heat.
- Lids. Metal, no glass inserts. Glass lids are more fragile and difficult to clean.

frying pans

The pans should be of different sizes, but for the first time three are enough: one large, one smaller and one for pancakes.
- Large frying pan with a diameter of 26-28 cm (preferably with a lid). This is a multi-purpose frying pan: you can fry and stew in it.
- A smaller frying pan with a diameter of 18-20 cm is mainly used for heating ready-made dishes, for preparing scrambled eggs, omelettes, frying vegetables, etc.
- The pan for pancakes should only be used for its intended purpose - for frying pancakes and pancakes. Any diameter, depends on what kind of pancakes you like.
Modern frying pans are produced from different materials, but Teflon-coated pans are considered the most unpretentious and versatile. They can be made of aluminum, cast iron, steel, coated on the outside with enamel, but for performance characteristics the inner layer (or coating) is responsible - Teflon. Teflon-coated pans are easy to use, nothing sticks to the surface, and you can fry them with a minimum amount of oil. When choosing, pay attention to:
- Quality Teflon coating. It can be smooth or rough, but there should not be any scratches. A rough coating is preferable - it has better non-stick properties.
- Bottom. It must be thick so that it does not deform from temperature.
- The weight of the pan. A light pan will not last long and will not provide even heat. Give preference to pans with a thick bottom and thick walls. Such dishes heat up evenly, the products in it are well fried and do not burn.
- The height of the sides. Deep pans are more versatile and easier to use. On the contrary, choose a pan for pancakes with low sides, so that it is more convenient to turn and remove pancakes.
- The handle must be covered with a heat-resistant material and it is better if it is cast, i.e. on the inside There are no traces of fastening on the frying pan. But there are pans in which the handle is fastened with one or two bolts, so when choosing, be sure to inspect the inner surface of the walls. The downside of this method is that the coating can crumble at the attachment point and in the future the process will move to the rest of the surface of the pan. If you are going to use a frying pan for cooking in the oven, then choose one with a removable handle.

Kitchen knives

Although there is an opinion that there should be a set of knives in the kitchen, in practice it all comes down to the fact that 1-2 knives are actively used. And, nevertheless, different knives may be needed:
- Knife for meat - it should be wide, of medium length.
- Knives of universal use: cutting (16-20 cm) and for peeling vegetables and fruits (10-12 cm).
- Small knife for removing small damages and eyes (6-8 cm).
- Knife for cutting bread.
The best knives were and are considered knives made of steel. Yes, they are not cheap, yes, they need to be sharpened periodically. But in terms of quality they have no equal. When choosing a knife, pay attention to:
- Steel quality. A prerequisite is the homogeneous composition of the material from which the knife blade is made. If any stains or crevices are noticeable on the blade, such a knife will not last long.
- Sharpening (quality of the cutting surface). Turn the knife towards you with the cutting surface - you should see a thin continuous line from the handle to the tip of the knife.
- The handle can be made of wood, plastic, metal. Each material has its pros and cons, you choose. A knife with a wooden handle should not be left in water for a long time and should not be washed in a dishwasher. Of the benefits - when buying, you can see how deep the steel blade goes into the handle. In a good knife, it should reach almost to the end of the handle. Plastic handles are not afraid of water, but unlike wood, a plastic handle hides the part of the canvas on which it is worn. Therefore, the strength and quality of fastening cannot be verified. Handles made of metal (solid or in combination with plastic, wood) are considered the best option. They are durable, do not break, do not crack and do not become loose.

Cutting boards

The kitchen should have at least two cutting boards - one for foods that are eaten raw (vegetables, herbs, cheese, bread, sausage), the second for meat products, chicken and fish. But it will soon become clear that two boards are not enough. For example, it is more convenient to cut bread on a small board, while for vegetables you will need a larger board and it is desirable that there are grooves along the edges into which the juice will drain. Even if you rarely cook fish, you need a separate board for it, and no other products on this board should be cut. It is very convenient when boards for different products differ in material, shape, and color. Then in a hurry you will not confuse anything, and it will be easier to remember what to cut on what.
Cutting boards come in a variety of materials: wood, plastic, glass, marble, granite, and even silicone.

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

Glass boards. Boards made of special glass - glass ceramics (do not confuse with ordinary glass) are perfect for cutting meat, fish, cutting any food. They do not absorb odors, do not deform, this material is durable, and the choice is huge - different colors and sizes, with a pattern, rubber pads. All these advantages are crossed out by a big drawback - in contact with glass, the knife makes a characteristic sound, which not everyone can withstand. And besides, knives quickly become dull on a glass-ceramic board.




Plastic boards. They are light, strong, wash well, durable. Plastic boards do not absorb moisture, but they can absorb and transmit odors, so if you buy such a board, then it is not the cheapest. Of the minuses - plastic boards slide on the table, and products can slide on them (for a good board, the surface should be slightly rough or embossed). Plastic is afraid of high temperatures; hot pots and pans should not 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 not suitable for daily use. But they are convenient to work with dough and cut meat products.

Silicone boards are a novelty in the world of kitchen utensils. While 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 good cutting board can't be cheap.

Dinnerware

Plates are soup (deep), table, dessert and salad. Buy six of each type at once so that you can receive guests. But in the kitchen, always keep one set for each family member. Otherwise, dirty dishes will constantly collect in the sink and on the table. Which plates to choose is a matter of taste, it all depends on how you intend to use them. If both for every day and as “ceremonial” dishes, then choose plates made of fine porcelain, plain or with an unobtrusive pattern, so that you can set the table for any holiday. If only for use in the kitchen, then you can buy cheaper dishes, also porcelain, but thicker, stronger, and it doesn’t matter what color it is.
It is also better to buy six tea and coffee cups at once and plus a few larger ones (for milk, juices, cocoa, etc.).

What else do you need in the kitchen

- Metal kettle for boiling water
- Teapot
- Baking molds (one with removable sides and one for muffins)
- Forms for baking (oval for chicken, rectangular or square for casseroles, meat, fish, etc.)
- Plastic bowls different size(for stirring, whipping and storing food in the refrigerator)
- Faceted glass (usually used as a measuring glass)
- Forks, tea and table spoons, table knives (all based on six people)
- Clay pots (2-6 pcs)
- Jars for spices (at least 6 pieces)

Miscellaneous little things and usefulness

You can’t do without some little things in the kitchen - they not only save time, but also greatly facilitate the process of cooking. Of the inconspicuous, but very useful things you will need:

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 with handles and a large screw)
- Mortar for grinding spices and spices
- Garlic (garlic press)
- Tetrahedral grater and fine grater for zest, ginger, garlic
- Funnels of various diameters
- Aluminum foil for baking
- Baking paper
- Wooden spoons and spatulas for mixing
- Puree pusher
- Ladle for first courses
- Skimmer
- sugar bowl
- Spice cutlery (or a salt and pepper shaker at least)
- Butter dish with lid
- Large diameter plate or dish (for cakes, pies, serving meat, chicken)
- Coasters for hot
- Kitchen towels (4-6 pieces)
- or a mitten

Well, in conclusion, one more piece of advice - do not rush to run to the store and buy everything! Without a clear idea of ​​​​what you need and why, you will buy completely useless things that will clutter up the kitchen and cannot be found. practical application. At first, you can get by with a minimal set of kitchen utensils and various useful little things, and when you get used to it a little, you will understand what else you need to make your work in the kitchen easier. Happy and useful shopping!

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

Everyone loves good food. In order for food to be tasty and healthy when cooking, you need to have good dishes. As the theater begins with a hanger, the kitchen begins with dishes.

Any housewife will tell you how much fun you can get while working in the kitchen with comfortable, pleasant and beautiful dishes.

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

Cookware 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.

Given the shortcomings of different materials for the manufacture of dishes, many troubles can be avoided.

In a bowl of aluminum It is not recommended to cook spicy and sour dishes. Already with a slight heating, even weak acids and alkalis destroy aluminum, its salts are formed, which are very harmful to the body. However, you cannot cook porridge without aluminum cookware, as dairy products burn in enameled cookware. One piece of advice can be given: cook - cook, but in no case do not store food in it.

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

Well proven enamelled tableware. In such dishes you can cook dinner, store any food, you can safely make pickles and marinades in it. However, one of the main disadvantages of such dishes is their fragility. With careless handling, enamel chips and cracks appear. Moisture penetrates through them to the metal, and the process of corrosion begins. It is better to part with such dishes. Enamelled utensils edged with stainless steel almost do not fight off.

Completely safe and heat resistant glass and ceramic tableware. In clay pots, food has been cooked from time immemorial - this was customary among many peoples. From high temperature, they become even stronger. One thing is bad - ceramics quickly absorb fat, and it is difficult to wash it off. And yet, modern ceramic and glassware is not cheap. You can afford - very good. But before buying, be sure to make sure that it is really heat resistant.

In recent 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 pan to a temperature of 300 degrees (and normal frying occurs at a temperature of 200-220 degrees), then the polymer coating begins to decompose, releasing rather harmful fumes. When working with such pans, you must use only a wooden or plastic spatula.

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

According to the manufacturing technology, cast dishes are better. It is thicker and heavier, distributes heat well, and - most importantly - the walls and bottom heat up evenly, which means that the food does not burn.

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

Some types of cookware have a heat controller, steam holes on the lid, embossed bottom and other features to increase safety and comfort. If the bottom of the pan has a “honeycomb” relief, then in such dishes the surface of contact with food decreases and its non-stick properties increase.

The most prominent part of any 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 the riveted handle can 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 the tradition of cooking. It is recommended to have several pans of various sizes in the kitchen.

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

Which utensils are best for cooking and storing food.

News healthy lifestyle life is now fashionable. Moderate physical activity and a balanced diet are the key to a long life and blooming appearance but just eating “good” foods is not enough. Products must also be skillfully prepared in the “correct” dishes. Fortunately, world technologies do not stand still, but offer new types of materials that facilitate the already “difficult” life of an urbanized person. Understanding this diversity is not easy, and even more so to evaluate the advantages and disadvantages. In today's review, we will tell you which dishes are most suitable for cooking and storing food.

1. The most fragile
In a light and convenient enamel pan, you can cook and store any dishes without fear that the products will change their color and taste. And the enamel itself does not deteriorate under the influence of salts or acids contained in food. Such pots and pans are easy to clean, food almost does not burn. But enamelware has one serious drawback - fragility. Sooner or later, chips and cracks appear on it, especially if it is “successfully” dropped, cleaned with abrasive powders, hard brushes, or subjected to “thermal shock”. If the enamel has broken off or a crack has appeared, the dishes should be thrown away without any remorse. It is impossible to use dishes with defects in the enamel coating for cooking - heavy metal compounds get into the food.

2. The most tender
Food in non-stick pans can be cooked without the use of oil, it does not burn at all, it is well and evenly fried. Teflon (special non-stick coating) is inert and does not enter into any chemical compounds if it is not damaged, scratched, etc. Therefore, non-stick cookware should not be cleaned with abrasive detergents and wire sponges. During cooking, you need to use only wooden spatulas and spoons, and even better if these devices are made of special plastic. A nylon sponge is ideal for cleaning the inside and outside of dishes. All of the above is 100% correct in relation to good-quality expensive dishes bought in specialized stores. Cheap fakes do a lot of harm: a poor quality non-stick coating can interact with food when heated. As a result, food harmful substances, which can cause serious disorders of the gastrointestinal tract and allergies.

3. The most invulnerable
Cast iron pans are very well suited for stewing and frying, which never cease to amaze chefs with their capabilities. If you do not clean such dishes with abrasive products or metal brushes, then they will serve for decades. Cast iron is prone to rust, but this trouble can be dealt with: a new cast iron pan need to be lubricated vegetable oil and ignite in the oven or on gas. It is advisable to repeat this procedure several times before frying food on it. Caring for such dishes is simple - the used frying pan is poured with boiling water and gently rubbed with a sponge or soft washcloth, then wiped dry and lubricated with vegetable oil, and heated up before the next use.

4. Most comfortable
Stainless steel cookware is strong and durable, resistant to oxidation, while cooking in it, the products do not lose their taste and vitamins. In such dishes (note that the bottom is thick) you can cook with little or no oil and water. To do this, it is enough to get a well-fitting lid and select low heat. Utensils made of this alloy allow cooked food to stay hot longer, because shiny surfaces cool down much more slowly than matte ones. However, this dish is not suitable for everyone. Studies show that the nickel component of stainless steel (a 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 the food in it cooks quickly. But significant shortcomings negate this advantage. First, aluminum cookware can warp when exposed to "thermal shock," so cool it down to room temperature before washing it. Secondly, when heated, aluminum releases harmful substances that remain in the finished dish. Thirdly, in foods 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. In such dishes it is not recommended to cook spicy dishes, stew and fry vegetables, boil milk. It is also contraindicated for the preparation of children's food.

6. Most secure
Glassware is the least of all complaints. It is food neutral and cleans well. Plain glass is smelted from natural material- sand. Silicon oxide, which is used in the manufacture 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 the soup into a new plate, measure its radiation background . It happens that the plate "fonit". Separately, let's talk about crystal. According to the technology, lead oxide is added to domestic crystal products, due to which the glass becomes more durable, rings beautifully and dazzlingly shimmers in the edges. But scientists unanimously declare that it is impossible to drink from crystal glasses, since lead oxide migrates into drinks. If the soul still asks for the clink of crystal glasses, discard the old crystal and buy new foreign-made glasses (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 its heat resistance. It does, however, have a few downsides. Ceramic absorbs grease quickly and is difficult to wash off. In addition, high-quality ceramic dishes are very, very expensive, despite the fact that they easily break, crack and crumble. But that's not all that an ordinary clay pot can scare us with. It turns out that you need to be afraid of the drawings that abound in ceramic dishes. To prevent the lead and cadmium from these patterns from entering the food, ceramic ware is usually covered with a thin layer of glass. But still it is better to buy ceramic dishes without "decor".

8. The most environmentally friendly
We are talking about edible dishes - plates made of bamboo, sugar cane, starch and water. These ultra-ecological cookware is suitable for the microwave, oven and refrigerator. It effectively fights the problem of environmental pollution: under normal conditions, it takes 180 days for complete decomposition, and in water it disappears without a trace in just 2 days.

9. The most plastic
Silicone cookware is durable and can withstand temperatures up to 280C. It can 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. The smooth surface of silicone cookware has non-stick properties, and thanks to its amazing plasticity, you can easily remove what has been cooked or frozen from it.

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