Comparison Peterhof PH-15827 vs Peterhof PH-15779-10

The size of a pan is indicated by its diameter ( for round pans) or width ( for square pans). For sets containing objects of different sizes, values for all objects are given in this paragraph.

The volume of the pan directly depends on the size (see below). At the same time, it is also determined by depth; In fact, this means that dishes with the same capacity can vary in size. In such cases, when choosing, it is worth considering that a wider pan heats up faster and more evenly, but requires a larger burner. Actually, the size of the pan should not be less than the size of the burner; this is especially important if you plan to use the dishes on an electric stove.

The smallest pans, sold individually, are 16 cm or less in size, in the largest this figure can exceed 25 cm. As for sets, their sizes can be quite varied: in the smallest sets, the diameter of the largest pan is less than 20 cm(although other types of dishes can be larger), in the largest sets, the size is the same 20 cm(or even more) has the smallest pan.

Working volume (capacity) of the pan. For sets (see "Type"), which include dishes of different sizes, values are given in this paragraph for all items.

A large volume allows you to cook a large amount of product at a time, but it affects the dimensions and weight of the pan. Therefore, the optimal capacity for different cases will also be different — depending on the amount of cooking and the type of dish. So, for classic pots, 3 – 4 L is considered a universal option: in such dishes it is convenient to cook soups and compotes for an average family. Models with a capacity of 2 – 3 liters are also popular — they are convenient for cooking side dishes, as well as small amounts of cooking (for 1 – 2 people). The smallest pans have a volume of less than 1 liter, they are suitable, in particular, for boiling eggs and heating milk. And the largest ones contain more than 10 liters, such dishes are designed mainly for catering and public events.

There are also more detailed recommendations on the choice of volume, including for other types of dishes — ladles, milk jugs, etc. (see "Type"); these recommendations can be found in special sources.

The nominal depth of the pot. In most cases, it is a secondary parameter: the manufacturer selects the depth in accordance with the type, size and volume of dishes, and when choosing, you should first of all focus on these characteristics (for more details, see above).

— Teflon. Classic so-called non-stick coatingsused primarily to ensure that the product being cooked does not stick to the walls of the vessel during overheating and burning. On the other hand, this material is very delicate: it is recommended to protect it from scratches, wash it without abrasive products, use plastic or wooden spoons / scoops, etc. And even with full observance of the rules of use, Teflon wears out and becomes unusable in 3-4 years. Also note that this type of coating is highly recommended to be combined with a thick, preferably multi-layered bottom — in order to avoid deformations and the appearance of cracks on the surface.

— Ceramic. A fairly advanced version of non-stick coating : unlike Teflon, it has high strength, while it does not lose its properties and does not emit harmful substances even when scratches and cracks appear. The disadvantage of ceramics can be called sensitivity to temperature changes — for example, if you fill heated dishes with cold water, cracks and chips may appear. And such a coating is somewhat more sensitive to shock than Teflon.

— Stone (marble). Under this name, several types of non-stick coatings are combined that have one thing in common — stone inclusions, mostly marble, granite, etc. are also found....The properties of such materials and the features of their operation are often different. But in general, such an addition gives the coating not only additional strength and wear resistance, but also an unusual “speckled” appearance — stone particles are usually lighter than the base. The specific features of the operation of such coatings in each case should be clarified separately, however, they are most often more durable and resistant to various “troubles” than pure Teflon.

— Enamelled. The special enamel coating does not have special non-stick properties — it is used mainly to prevent contact of the metal surface of the vessel with food. Even stainless steel tends to oxidize to some extent, which can spoil the taste of food or even make it dangerous to health if stored for a long time; enamelware is devoid of such shortcomings. On the other hand, enamel is quite sensitive to scratches and chips, it cannot be washed with abrasive products (which makes cleaning difficult), and the life of such a coating is relatively short. Also note that modern manufacturers use enamels of different grades and, accordingly, qualities; in this case, it makes sense to focus on the price category of the pan.

— Compatible with induction. Compatibility of a pan with electric heaters of induction type. Such heaters have specific requirements for dishes — in particular, the bottom must be flat and made of certain metals; therefore, it is best to use pans that initially allow use with induction.

— Dishwasher safe. Possibility of washing the pan in the dishwasher. Not all dishes are compatible with such machines due to dimensions, material characteristics, etc.; and therefore, if you plan to wash the pan in the dishwasher, you should separately make sure that it is compatible.

— Use in the oven. Possibility of using the pan for cooking in the oven — baking, simmering, etc. The main requirement in this case is resistance to high temperatures. Accordingly, pans with this feature must have metal handles (or the ability to remove handles if the latter are made of less heat-resistant materials). Non-stick coating is not an obstacle for use in the oven, however, with some of its varieties you need to be careful; see "Coating" for details.

— Cover with temperature sensor. Availability in a set of delivery of a cover with the built-in sensor displaying temperature in a pan. Such a sensor makes it easier to monitor the degree of heating of the product inside and, accordingly, helps to fine-tune...the cooking mode. Among the shortcomings, one can note the incompatibility of such covers with ovens and, most often, with dishwashers (see above). And the price of pans in the presence of a temperature sensor increases accordingly. Note that if this function is not regularly provided, a cover of the appropriate size can be purchased separately.

— Funnel for seasonings. The presence of a funnel for seasonings in the regular lid of the pan. Such a funnel is usually located in the centre of the lid and is aligned with the handle. Its purpose is the uniform supply of liquid seasonings (vinegar, wine, oil, etc.) to the dish being prepared: the liquid is poured into a funnel, from which it gradually flows into the pan through a small hole. In addition, many of these funnel handles have a dual purpose — their shape allows you to put the lid handle down and use it as a stand for hot dishes.

— Hole for steam. The presence of a hole for steam in the lid of the pan. High steam pressure is good in pressure cookers (see "Type"), but in normal mode it is not always desirable, because. can lead to the formation of foam and the “escape” of the prepared product, with all the corresponding troubles — such as pollution of the stove, or even extinct gas. To avoid this, you have to slightly open the lid, moving it from the centre of the pan. However, this creates another danger — the lid is not secure and can slip off if not properly positioned. The steam hole eliminates both inconveniences: the lid can lie securely in its regular place, at the same time, excess pressure will still be bled off.

— Drain hole. The presence of a specific detail in the design of the pan, which facilitates the draining of liquid from it. The name "hole" is rather arbitrary — usually it refers to a spout or groove on the top edge of the pan. Such a groove directs and narrows the flow of liquid, which is very useful when draining into another vessel, especially if this vessel has a narrow neck (for example, when you need to pour freshly brewed compote into a bottle). And in the most advanced versions, a peculiar design of the lid is also provided: in the part that is opposite the drain hole, holes are made or a mesh is installed. Due to this, the lid can act as a strainer, releasing liquid from the pan and retaining other contents inside.

— Multi-layered bottom. The presence of a multi-layered bottom in the design of the pan. This function is most often used in steel models, occasionally in aluminium (see "Material"). Such a bottom most often has three layers: outer and inner from the main material of the pan, and between them — a layer of another substance, more heat-conducting and heat-intensive (for example, copper). Due to this, much faster and more uniform heating is provided, and such dishes cool down more slowly than single-layer ones.

— Displacement scale. A special scale applied inside the pan and allowing with a certain degree of accuracy to determine the volume of products inside. This function is especially useful for those who like to cook in the maximum accordance with recipes.

— Detachable handles. Possibility to detach the handle (or handles) from the pot. This function has two main purposes. Firstly, it makes the dishes more compact, which is useful for storage and transportation. Secondly, such an opportunity is often critical for using dishes in the oven (see above): a long handle may simply not fit there, and some materials (see “Handles”) are not designed for the oven in principle.