Volume
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.
Lid material
The material of the lid supplied as standard with the pan.
— Metal.
Metal covers are characterized primarily by strength and reliability. In addition, metal is practically the only option for pressure cookers (see "Type"), as the lids of such pans are subjected to considerable stress. Most often, metal lids are made from the same material as the pan itself (see "Material"). The main disadvantage of this option is opacity: you can check the condition of the product in the pan only by opening the lid. Yes, and to a “hard” washing (abrasive powders, metal brushes), such covers are quite sensitive — scratches may appear.
— Cast iron.
Lids made of cast iron are mainly used in pans made of the same material (see "Material"). They have all the characteristic features of metal lids (see above), except that they are heavier and somewhat more brittle; however, it is still quite difficult to damage cast iron.
— Glass. The main advantage
of glass lids over metal and cast iron lids is transparency — due to this, you can observe the state of the product in the pan without removing the lid. Of course, such a cover is prone to fogging and getting dirty, which interferes with the view, but anyway it is better than with a completely opaque material. In addition, dishes with glass lids have a rather stylish appearance, and the lids themselves are often equipped
...with handles made of Bakelite or other heat-insulating material, which allows you to remove them with your bare hands and not be afraid of burns. Yes, and "hard" cleaning glass transfers without problems. Its main disadvantage is increased fragility — such a cover can crack from a relatively mild impact. However, this disadvantage is partly compensated by the large thickness of the glass.
— Ceramics. Such lids are used exclusively with pans of the same material; for more information about the properties of ceramics, see "Material".
Some pans may come with additional lids made of different materials. For example, a pressure cooker may come with a glass lid — it is not suitable for regular use with high pressure inside, but will be convenient when used as a classic pot.
Also note that pot lids are sold separately and usually have standard diameters. So if for one reason or another you are not satisfied with the complete cover or it is not in the set, there is almost always an opportunity to buy another one.More features
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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.
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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.
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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.
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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.
