A stewpan - what it is, advantages and disadvantages, review of the best products with descriptions and prices. Sauté pans

Every experienced housewife knows why a stewpan is needed. And even if they already have a lot of frying pans in their kitchen, they will not deny themselves the pleasure of purchasing this additional piece of kitchen utensil. So what is it and what is cooked in a saucepan?

Why do you need a saucepan?

Housewives and professional chefs are attracted to sauté pans for their versatility. If you need to fry something, you can use it like a regular frying pan. Modern models of stewpans have a multi-layer non-stick coating, which is quite difficult to damage. However, despite this, when frying or stewing in it, you still need to use special spatulas.

The main purpose of this type of cookware is stewing or simmering. It makes excellent stews, sauces, porridges, pilaf or omelettes. During cooking, food will not stick to the bottom and therefore burn. Thanks to the special design of the stewpans, the food inside is heated evenly and stewed in its own juices. In this case, there is practically no need to add oil. Therefore, food cooked in a saucepan is distinguished not only by its excellent taste, but also by its benefits.

Externally, the stewpan resembles an ordinary frying pan with a deep bottom. There may be one or two handles. The saucepan is also much heavier compared to a regular frying pan. Other distinctive features of the stewpan include:

1. Massiveness. The bottom and walls of the stewpan are made of thick metal, less often glass. This type of cookware can be used for cooking in a microwave oven.
2. The walls are high and straight. On some models they may be slightly angled outwards.
3. Saute pans can be round, square, rectangular or oval.
4. The lid is made of heat-resistant glass.

Materials

Sauté pans are used for cooking on all types of stoves (from gas to induction), in ovens or microwaves. Typically, they are made from stainless steel, cast iron, aluminum, and sometimes copper. Microwave ovens can be cooked in durable glass models. Most often, there are stewpans made of multilayer materials, covered with several layers of polymers on top.

In cast iron cookware, food is heated very quickly to the required temperature, so they are usually used for stewing or frying food. Such dishes can be easily cleaned of grease. The only drawback of such models is that cast iron is susceptible to an acidic environment in which metal oxidation occurs.

Aluminum models are lightweight and heat up quickly. Therefore, they are suitable for frying or boiling vegetables and meat. Due to the fact that aluminum is a fairly porous material, it is usually coated with a ceramic coating, which is easy to clean from any contaminants.

Stainless steel saucepans can be used for cooking porridge or making sauces.

The premium class includes stewpans made of steel; they are relatively lightweight, easy to clean from dirt and are resistant to mechanical damage.

Advantages and disadvantages

Knowing what a stewpan is, you can determine its positive and negative sides. The advantages of such dishes include:

• speed of cooking;
• high taste qualities of the dish, as they do not burn and cook evenly;
• high non-stick properties;
• thick bottom, high walls and the presence of a lid allow you to accumulate heat;
• versatility - you can cook, fry, stew and bake in a saucepan, so it can be used instead of a saucepan, frying pan and baking sheet;
• perfection of design - functional handles, a lid with holes through which steam escapes, expensive models have a thermostat.

There are not many disadvantages of stewpans:

• the non-stick coating of some models may contain harmful substances (melanin, lead, etc.);
• Cast iron models are quite heavy.

Rules for choosing stewpans

With so many different sauté pans available on the market, many may get confused when choosing the best one. Therefore, you need to pay attention to the following characteristics:

1. The type of stove on which you plan to use the stewpan. As a rule, they are suitable for all stoves and ovens. For microwave ovens, you need to choose glass models.
2. Utensil material. Experts recommend choosing cookware that is made of multilayer steel or polymer-coated aluminum.
3. Diameter of the cookware. It can be from 12 to 32 cm. It is worth paying attention to the fact that it will be inconvenient to fry many foods in a narrow model.
4. The capacity of the dish will depend on the height of its walls. On sale you can find saucepans from 0.5 to 3 liters. Models with low sides are convenient for frying, while sauté pans with high sides can be used for any type of cooking.
5. The presence of a lid ensures quick cooking.
6. To protect the glass lid from damage, a metal edging is used, and the presence of a valve allows excess steam to escape.
7. Teflon or ceramics have the best non-stick properties. The thickness of such a coating must be at least 2 cm.
8. Thanks to the presence of a pattern on the bottom of the saucepan, the food in it will not burn and will heat up evenly.
9. To use a saucepan in the oven, choose models with removable handles.
10. To control the cooking process, especially the temperature, give preference to models with a thermostat.
11. The instructions for the saucepan should contain information about the absence of harmful substances in the materials.

Nowadays, cooking has turned from an everyday task of any housewife into a popular hobby. You can now see women and men, freelancers, and bank employees behind the stove. It has become fashionable to master dishes of different cuisines, and along with these skills, new words have firmly entered into everyday life, for example, stewpan. What is it and how to use it? This will be discussed further in our article.

Among kitchen utensils, a stewpan stands somewhat apart. Everyone knows, for example, what a frying pan is. And many people also know what the pan looks like. But here's a strange object - a stewpan. What kind of animal is this? By and large, it is a kind of hybrid of a frying pan and a saucepan. From the first, the stewpan borrowed the shape of the bottom. It should be flat, thick enough so that heating occurs evenly and gradually, without burning the food. And from the saucepan, the stewpan received high sides that prevented the food being cooked from overflowing over the edge.

What material should such dishes be made of? The saucepan is usually made of cast iron, dense aluminum, copper or stainless steel. Its walls should be thick, as well as the bottom, - this will achieve the state of food for which you need a stewpan. It will heat up evenly and not burn to the walls. For convenience, stewpans are usually equipped with a long handle. This feature makes them similar to frying pans - when the heat is very high, it is convenient to remove such dishes from the heat, there is no risk of getting burned.

What is cooked in a saucepan? Such utensils are ideal for dishes involving stewing, simmering or poaching as a method of cooking. Thanks to the high walls, drops of liquid during cooking will not splash outside the saucepan, and therefore it is very convenient for preparing all kinds of sauces. Also, such utensils are good for dishes in which you need to preserve the taste of food during long-term cooking.

Small size is another feature of such utensils as a stewpan. What does it mean? That it is great for a small family where cooking in large portions is not necessary. Due to the thick walls and long handle, even a child can handle such a container, which makes this suitable for heating ready-made food. Due to the fact that you can sauté food in a saucepan, like in a frying pan, it is convenient to use for preparing thick soups, as well as various stews and roasts.

Most often, such dishes use considerable thickness. Therefore, it does not require special care: the saucepan can be washed by hand or in the dishwasher, using chemical cleaning agents and fairly hard sponges for washing. Most often, there is no need to scrape burnt food from the bottom of such dishes, since the thickness of the material prevents burning. You can also use metal cutlery when cooking in it - they will not damage the bottom and walls of the saucepan. Those who still did not know about such utensils as a stewpan (what it is and how to use it) can now safely add it to the list of necessary kitchen utensils - this small but convenient assistant will be useful to every housewife.

What is a stewpan? Surely this piece of utensils is not a frequent guest in every kitchen, but it is truly a convenient and functional thing! This is a frying pan and a saucepan in one, and for preparing delicious dishes, a stewpan is simply necessary, especially if the family is large and, as they say, “loves to eat tasty things.” What is a stewpan and how to buy it and not go wrong?

Imagine a sort of saucepan with a lid, but with the functions of a frying pan. Introduced? This will be our stewpan. They differ in many parameters, primarily in the material of the body, coating, as well as design, which, by the way, affects the functionality of the cookware and its ergonomics. Choosing a saucepan is a responsible thing, since you will probably cook in it every day and several times. And so that it serves you faithfully for a long time, buy this wonderful cookware “correctly.”

First acquaintance with a stewpan: what to pay attention to?

If you want to buy a saucepan, carefully inspect it from all sides, check for chips, scratches and other defects. This is especially true if you buy a coated saucepan. Most “cookware” brands make high-quality coatings and even state in the instructions permission to use metal accessories during cooking.

Which material to choose?

Traditionally, aluminum, stainless “surgical” steel 18/10, and cast iron are used in the production of good cookware. It is necessary to correctly evaluate the future necessary functions of the stewpan and select the appropriate material and coating. For example, if you have an induction cooker, then you can’t buy every saucepan. So, our choice is the following:

1. Stainless steel saucepan. Reliable, convenient and unpretentious dishes. In it you can stew and sauté any dish - stuffed peppers, aromatic cabbage rolls, crispy cabbage. However, this is not all the advantages: after cooking, try putting it in the oven to “simmer” - your family will probably “lick their fingers” later. Stainless steel is environmentally friendly, durable, and easy to clean. Choose a saucepan with a thick bottom so that it does not deform when heated.
2. Aluminum saucepan. Today, cast iron cookware is not in fashion - it is heavy, clumsy, and inconvenient. However, manufacturers have found a way out of the situation - thickened cast aluminum - what is needed to make a stewpan. It is lightweight, maneuverable, and its qualities are in no way inferior to the properties of cast iron, in which our grandmothers and mothers cooked food, systematically burning themselves.
3. Stainless steel or aluminum saucepan with non-stick coating. This is truly a godsend for any housewife. Nothing burns in it, it’s easy to care for, and the dishes turn out - mmmm! Yummy is not quite the right word... In addition, stainless steel saucepans are equipped with all the latest “tricks” - a thick bottom with a stamped and fused aluminum disk, a transparent lid, and often silicone inserts, which, by the way, is very convenient and increases safety when cooking at times. Saute pans made of anodized aluminum are completely “covered” with a non-stick coating, are extremely ergonomic and easy to clean and cook.

Choosing a stewpan: pay attention to the “chips”

Undoubtedly, without invented technologies, even such convenient dishes would be an extra basket for collecting small items in the pantry. However, equipped in accordance with the latest rules for the production of cookware, a stewpan can bring a lot of pleasure from cooking, and, most importantly, from ease of use. Take a closer look at the following useful parameters of the stewpan:

• a saucepan with a lid, with a rim made of silicone or metal. Of course, only in this case if the lid falls and does not break. And if the handle of the lid is also “covered” in silicone, you can take it without an oven mitt! By the way, the Rondell Mocco & Latte saucepan has these parameters.
• two handles on the sides of the saucepan, or one handle is normal, the other is like a frying pan. The latter is very convenient because in this case the saucepan can be used as a frying pan, but for greater safety you can hold the dishes by the second handle.
• thick bottom. As a rule, an aluminum disk is stamped into it and then melted, which makes the food cool for a long time after turning off the stove and prevents it from burning. This truly unique find is what is needed for a frying pan of this type, isn’t it?
• The non-stick coating on top will ensure easy care of the saucepan and no soot.
• thick bakelite or cast steel handles are reliable, and the riveted connection will last for many years.

Evgeniy Sedov

When your hands grow from the right place, life is more fun :)

Content

The modern housewife has many devices in her kitchen that help in preparing hot dishes. One of them is a multifunctional saucepan. This practical cooking vessel can replace several types of other kitchen utensils, such as a kettle, a frying pan, or a small saucepan.

What is a stewpan

The word stewpan is of French origin Sauté (to jump, jump) - from one of the cooking methods. In France, mushrooms, vegetables, meat and fish are fried over high heat, adding a couple of drops of oil. Due to the high walls of the stewpan, vegetables, meat, fish can be turned over by shaking and without fear that the contents will fly to the floor. The French believe that this method of turning dishes is the key to the appearance of a golden, evenly fried crust.

What does it look like

A stewpan is a low, massive saucepan with thick walls, which can be considered a type of frying pan with a long handle. In appearance, this kitchen product is similar to a deep frying pan (ladle) with a lid, which is equipped with one or more often two handles. Models with one handle are often confused with a regular frying pan, but unlike the latter, sauté pans have more weight. Compared to a frying pan, a stewpan has walls that slope outward. Main features:

• relatively high walls;
• massiveness - the bottom and walls are made of thick metal or glass (option for a microwave oven);
• various shapes - round, rectangular, oval;
• functionality, because such utensils are suitable for different types of cooking;
• can be used for cooking in the oven;
• Most models have a lid made of heat-resistant thick glass.

What is it for?

A saucepan is a universal utensil that is used for stewing, simmering, poaching, and sautéing. Such utensils are also convenient for preparing dishes that require shaking and high heating temperatures. Thanks to the high walls, dishes cooked in a saucepan retain their juiciness and are evenly heated on all sides.

Due to the high walls (compared to a frying pan), fish, vegetables and meat are slowly stewed in their own juices. Thanks to this, the consumption of fat and oil is minimal, and in the end you get a healthy product. You can simmer foods in a saucepan, i.e. Boil them in a small amount of water in a closed container.

What to cook in a saucepan

A frying pan, according to novice housewives, is mainly suitable for boiling milk and heating water. In fact, the functions of this kitchen utensil are completely different. It is ideal for sautéing, stewing, boiling and frying a variety of dishes. You can cook fish, meat, stewed vegetables, various sauces and even pilaf in it, using it as an analogue to a cauldron. The food in the dishes simmers slowly, gradually gaining a rich aroma.

The main purpose of this miracle hybrid of a frying pan and a saucepan is still simmering and stewing. It is ideal for preparing delicious porridges, stews, sauces, and omelettes. Products do not burn or stick to the bottom during cooking. In high-quality containers, meat and fish steaks, stuffed and stewed vegetables, poultry and other products retain most of the minerals and vitamins. The saucepan can also be used to heat food, for example soup.

Advantages and disadvantages of use

Advantages of this type of kitchen utensil:

• good taste of the dish, which is obtained due to uniform heating without burning;
• fast cooking;
• good non-stick properties, which are ensured by a polymer coating or steel, while it cannot be damaged (for example, left scratches) by metal spoons and forks;
• versatility, because one saucepan can replace at least one frying pan and saucepan, which will create additional free space on the shelf or in the cabinet;
• heat accumulation due to the deep shape, thick bottom and the presence of a lid;
• thoughtful design, comfortable handles, steam outlet;
• expensive models are equipped with a thermostat to control the temperature.

Flaws:

• heavy cast iron products are very heavy.
• Non-stick coatings often contain substances harmful to the body: cadmium, melamine and lead.

How to choose a saucepan

To choose high-quality utensils with a multi-layer coating that will not deform, pay attention to the manufacturer and material of manufacture. In addition, when planning to order such a unique frying pan with a recessed bottom, pay attention to the shape, size and volume. If the family is relatively small, a product with a diameter of 20 cm and a capacity of 2.5 liters is suitable. When choosing a saucepan, the presence/absence of a removable handle is also important. Some product models are coated with a special additional coating – a polymer sublayer.

Manufacturer

To choose a durable and convenient model that is convenient not only for cooking, but also for frying, check out well-known manufacturers of kitchen utensils. Belgian BergHOFF containers, which use innovative materials, are of excellent quality. The main thing is that each stewpan of this brand is distinguished by ergonomics and a variety of colors and shapes. Rondell products are safe for health, thick bottom and walls. Swiss Vinzer products are made from high-quality food steel. Other brands:

• Berlinger Haus;
• Bergner;
• Flonal;
• Scovo;
• Gipfel;
• Mayer
• Pomi d'Oro;
• Berlinger Haus;
• De Buyer;
• Flonal;
• Biol;
• Dobrynya;
• Neva;
• Kukmara.

Purpose

It is also important which slabs the model you are interested in is suitable for. Not all cookware can be used on induction hobs - in this case you will need a special saucepan. In addition, there are dozens of models that are suitable for electric stoves, gas burners, and ovens. Allocate containers for microwaves, i.e. microwave ovens - cast glass products are designed for them. You can find out what type of slabs the selected option is suitable for from the product characteristics or from the seller. Examples for induction hob:

• Rondell Latte RDA-286 with titanium non-stick coating and 26 cm diameter;
• Rondell Vintage RDS-353 with a multi-layer fused bottom and a diameter of 26 cm;
• Rondell Infinity RDA-574 with non-stick coating and 24 cm diameter.

Material of manufacture

The saucepan is made of stainless steel, aluminum, cast iron, heat-resistant ceramics and glass. It is better to give preference to models made of multilayer stainless steel or aluminum. Products made of heat-resistant glass intended for microwave ovens are similar in appearance to round saucepans or deep baking trays, if it is a rectangular (square) container without a lid.

Cast iron products are distinguished by the fact that they quickly heat up to maximum temperature, making it convenient to fry and stew. In addition, cast iron cookware is easily cleaned of residual fat and oil. Disadvantages include heavy weight and exposure to acidic environments, because... Cast iron oxidizes easily. The aluminum saucepan is lightweight and heats up well, suitable for boiling and frying meat and vegetables. The disadvantage is the porosity of the material. For ease of maintenance, aluminum cookware of this type is coated with a ceramic layer that can be easily washed off from dirt.

Premium products include steel models. Such kitchen utensils are lightweight, their bottom is thick and the walls are thin. Polished steel is not subject to mechanical damage and is quickly cleared of grease. Several models made of different materials:

• aluminum: Regent Denaro 93-AL-DE-2-24, Neva Metal 26 cm, Gipfel VIOLETA 0406;
• steel: Rondell Vintage RDS-353, Tefal Jamie Oliver;
• cast iron: Rondell Noble Red RDI-707, Regent Ferro 93-FE-2-24.

Non-stick coating

High-quality kitchen utensils should have several layers of non-stick coating that will prevent food from burning. It can be titanium, diamond, Teflon, granite chips, marble. The best coating option is ceramic or Teflon with granite chips. The thickness of the coating should not be less than 20 microns. Make sure it is done using the roller knurling technique, as... this option is more reliable compared to simple polymer coating.

Pay attention to the internal pattern or relief design. Manufacturers do this in order to improve the heat distribution process and improve the quality of non-stick properties. That is, having a special pattern is a necessity if you want the food in the saucepan not to burn. Examples of products with different non-stick coatings:

• titanium: Rondell Latte RDA-286, Rondell Balance RDA-785;
• Teflon: Tefal Tendance black current, Regent Denaro 93-AL-DE-2-28;
• marble: TimA TVS art granit AT-2124, Mayer&Boch MB-25684;
• ceramic: BergHOFF Scala 2307204, Vitesse VS-2265.

Sauté pan shape

To make it easier to prepare various culinary masterpieces, decide on the optimal shape of kitchen utensils. A classic option for cooking is a round saucepan, which is available in a wide range on the market. An oval model would be an equally interesting option. Examples:

• round shape: Seaton Ch2860d, Gipfel TERRA 1447, BergHOFF Cook&Co 2801260;
• oval: Zepter Z-V3060;
• rectangular: WOLL 629SLI.

Diameter of cookware

Most round saucepans have a diameter in the range of 12-32 centimeters. The higher this indicator, the heavier and more spacious the option you choose will be. Please note that it is inconvenient and difficult to fry chops and pancakes in a product that is too narrow. When choosing the optimal diameter, take into account what kind of dishes you plan to cook on a regular basis. Take a closer look at the height of the walls: a low model is suitable for frying, and a high one is universal. Several options depending on the diameter (in centimeters):

• 16: Gipfel PASAT 0540;
• 20: Gipfel VALTERY 0704;
• 22: Regent Denaro 93-AL-DE-2-22;
• 24: BergHOFF Cook&Co 2801260, BergHOFF Neo 3501985;
• 26: Regent Denaro 93-AL-DE-2-26, Scovo Expert SE-016;
• 28: Seaton Ch2860d;
• 30: Kukmara с309;
• 32: Gipfel VIRIDIS 0489;
• 36: BergHOFF Earthchef Acadion 3600039.

Lid for frying pan

The presence of a lid will help speed up the cooking process, and the stainless steel edging (rim) will protect it from damage in the form of chips and cracks. In addition to the metal rim, there is also a silicone one. To prevent contents from spilling out during cooking, the product must have a valve. As for the lid material, the most convenient option is heat-resistant (heat-resistant) glass. Some cookware models are additionally equipped with a temperature indicator.

Removable handles

Thanks to the removable handle, you can easily put the saucepan in the oven or fold it and put it on the shelf - in this case it will not take up much space. The most important thing is that the handle is easily fixed and removed with the same ease - this will eliminate the likelihood of burns. Pay attention to the reliability of fastenings. Ergonomic parameters are important; many modern products have a handle with grooves for fingers, which increase the ease of use of the cookware - it will not slip during cooking or frying. Models with removable handles:

• Kukmara с303;
• Kukmara с306;
• Neva Metal dishes 26;
• Regent Ferro 93-FE-2-24;

Which saucepan is better to buy – top 10

When you decide to add a durable, safe, and unique four- or six-layer sauté pan to your kitchen arsenal, check out our ranking of popular options. Please note that the non-stick coating should be safe and stable, the handles (preferably two) comfortable and removable, and the container should be optimal for preparing food for all family members at once. TOP 10 popular models:

Name	Manufacturer	Brief description	Price in rubles
Ferro 93-FE-2-24 24		material – cast iron; shape – round; diameter – 24 cm; wall height – 4.4 cm; weight – 2.72 kg; removable wooden handles (1 main and 1 additional); oven safe; Thanks to the thick walls and bottom, it heats up quickly.
TVS Art Granite AT-2124		material – aluminum; shape – round; non-stick coating – marble (provides resistance to scratches and abrasion); bottom thickness – 5.7 mm; wall thickness – 3.7 mm; wall height – 7.5 cm; diameter – 24 cm; country of origin – Italy; one long removable bakelite handle; is not afraid of overheating, does not emit hazardous components even at high temperatures; easy to clean.
		material – aluminum; shape – round; non-stick coating – titanium Titanium Excellence; diameter – 26 cm; bottom thickness – 4.5 mm; there is a heating indicator; lid – glass; suitable for induction cookers; 2 short bakelite handles; Can be washed in the dishwasher.
		material – thickened forged aluminum; shape – round; non-stick coating – titanium TriTitan; diameter – 26 cm (16.4 cm at the bottom); wall thickness – 3.5 mm; height – 4.5 cm; there is a glass lid; suitable for oven, induction cookers; can be washed in the dishwasher; there are 2 steel handles (non-removable) with fastening in the form of rivets; country of origin – China.
		shape – round; coating – titanium non-stick TriTitan; diameter – 26 cm; bottom thickness – 3.5 mm; wall thickness – 3 mm; steel handles – 1 main, 1 additional; handle fastening - rivets; lid – glass; suitable for induction cookers; can be washed in the dishwasher; country of origin – China.
Neva-metal 9326		material – cast aluminum with silicon; shape – round; non-stick coating – titanium TITANpk; overall diameter – 26 cm, bottom – 24 cm; bottom thickness – 6 mm, walls – 4 mm; height – 7 cm; 1 long (non-removable) bakelite handle; the body is made according to the principle of the golden ratio; the effect of languor is created; heats up evenly and retains heat for a long time; Suitable for all types of hobs except induction.
Marble		material – cast aluminum; shape – round; non-stick coating – marble (Greblon Non-Stick C2+); 2 short removable bakelite handles: there is a glass lid; total diameter – 30 cm, bottom – 21.5 cm; bottom thickness – 6 mm, walls – 6 mm; height – 8.5 cm; can be used in the oven.
		material – cast aluminum; shape – round; Bakelite handles (removable) – 1 main, 1 additional: lid – glass; total diameter – 26 cm; non-stick coating – ceramic Ferno Ceramic; suitable for induction cookers, ovens; ideal for low-fat browning, stewing and frying; The bottom design makes energy efficient cooking possible.
		material – stamped aluminum; shape – round; one ergonomic handle made of bakelite 19 cm with Soft-touch coating, does not heat up, does not slip; total diameter – 26 cm, induction disc – 18 cm; wall height – 7 cm; weight – 0.87 kg: non-stick coating - marble; suitable for induction cookers; food does not burn or stick to the coating; Durable induction bottom is resistant to damage and deformation.
Stone pan ST-022		material – aluminum; shape – round; one long non-removable and non-slip plastic handle; glass cover; overall diameter – 26 cm, bottom – 22 cm; bottom thickness – 3 mm, walls – 3 mm; height – 6.5 cm; weight – 1.49 kg; reinforced non-stick coating – marble (Quantum2); there is a special hole for steam to escape; Suitable for gas, electric and glass ceramic hobs.

You already have a lot of utensils in your kitchen, but you've heard that a sauté pan is a cool thing. The question immediately arises: a saucepan and a frying pan - what is the difference? What is so special about either a tall frying pan or a low saucepan to make it worth purchasing?

In short, a stewpan allows you to cook everything in it: from overcooking vegetables to simmering meat and cereals. In fact, one saucepan can replace a frying pan and a saucepan at once, since you can cook soup, stew meat and simmer pilaf in it. But... Let's take a closer look.

About stewpans

Despite the fact that the frying pan and the sauté pan are very similar, the difference between them is immediately obvious. The stewpan has high sides and an almost straight or close to 90 degree angle. This allows you to put more portioned dishes in it (cabbage rolls, fish or stuffed nests) than in a frying pan.

It is convenient to turn pieces or slices with a culinary spatula without damaging them. But the most important advantage is that in a saucepan you can cook dishes with sauces, simmer pilaf and soups, make gravies and toppings.

And all this will have an extraordinary taste, thanks to the thick walls of the saucepan, which ensure slow heat transfer and long, uniform heating of each ingredient, with little energy consumption.

There are many stewpans produced and they vary in type and quality. There can be one handle, like a frying pan, or two at once. It is better if they are removable or heat-resistant. Then the saucepan can also be used for baking dishes in the oven.

They are made of cast iron, heat-resistant ceramics, stainless steel, aluminum. They can have any modern non-stick coating. There are saute pans for gas, induction and electric stoves. Please pay attention to this when purchasing.

The best stewpans are cast iron, despite their unsightly appearance. They are inferior in design to coated aluminum, enameled or copper ones, but the taste and healthiness of the food prepared in them is beyond competition.

There is nothing harmful to human health in the production of cast iron. The walls of cast iron cookware are not coated with chemical compounds for aesthetics and ease of cleaning. And this ensures that no unnecessary impurities get into the food. The surface of the stewpan cannot be scratched or damaged. This is practically eternal tableware.

Sauté pans can have different types of lids. It’s better, of course, to buy one with a tight-fitting lid, and it’s very nice if it’s flat, like this cast iron saucepan from the Seaton factory. One purchase and you get a saucepan and a frying pan.

Difference from a frying pan

A frying pan is more suitable for frying, and a stewpan is more suitable for stewing, simmering, sautéing and preparing various dishes with gravies.

Take note

You can fry fish in it for future use, pour sauce over it and simmer. This way you can prepare food for several days. The pieces will be soaked and become even juicier and tastier. After work, in the evening, you can very quickly boil noodles and reheat a piece of fish cooked the day before.

But a saucepan will not replace your favorite pancake frying pan, because it is inconvenient to flip pancakes or pancakes in it. Or a frying pan in which you need to fry eggs. It is more convenient to cook these dishes in a familiar classic frying pan. How .

The external difference is that the stewpan has higher sides, greater weight, a thick bottom and thick walls. And there must be a lid. If you take a saucepan and a saucepan of the same volume, the diameter of the bottom of the saucepan will be larger and the sides will be lower.

What to cook in a saucepan

Why do you need a saucepan anyway? For preparing roasts, stews, sauces, cereals, omelettes and crumbly pilaf. Thanks to the thick walls and uniform heating, vegetables and meat will cook perfectly in their own juices and will not burn.

As you can read here. A minimum of oil is added to food cooked in a saucepan, which makes it dietary and healthy.

FYI

Oil for cooking in a saucepan is used only when something initially needs to be overcooked.

As an example, take into account recipes for dishes that can be cooked in a saucepan.

Lamb stew

The dish is cooked in the oven, so Only a saucepan with removable or heat-resistant handles is suitable.

Ingredients:

• 1.5 kg lamb pulp,
• kilogram of potatoes,
• 500 grams of onion,
• bunch of parsley,
• salt, pepper - to taste.

Preparation:

1. Cut the lamb flesh into small flat pieces. Peel and coarsely chop the potatoes. Peel the onion and cut into half rings. Place the prepared ingredients in a saucepan, add salt, pepper and stir. Pour in enough water to just cover the contents.
2. Bring the roast to a boil and place in an oven preheated to 150 degrees. After 2 hours, serve, sprinkled with chopped parsley.

Stewed cabbage with minced meat

Ingredients:

• 500 grams of minced meat,
• 350 grams of cabbage,
• 1 carrot,
• 2 tablespoons vegetable oil,
• salt, pepper - to taste.

Preparation:

1. Chop the cabbage into thin strips, peel the carrots and grate.
2. Heat the oil in a saucepan and add the minced meat.
3. Fry until light brown and add cabbage and carrots.
4. Season with salt and pepper, add 150 ml of water and simmer for an hour over low heat under the lid.

No matter how many frying pans and saucepans you have in your kitchen, and no matter how beautiful they are, buy a cast iron saucepan and start cooking in it for your family. Very soon you will appreciate the taste of the dishes and the ease of preparation.

A saucepan and a frying pan - what's the difference? Neither you nor your household will ask such a question again. They will simply love the food that is cooked, stewed, or stewed in it. Cook a lot and in a variety of ways in a saucepan, especially if you want all family members to be healthy and well-fed.