Comparison Vinzer 89041 vs Vinzer Techno 50076

— Pot. This category includes the classic type of pots: deep vessels with a pair of small looped handles on the sides. Except for rare cases, they are round in shape, and their volume (see below) can vary widely. Classic pots are mainly designed for boiling and stewing in the traditional way, either on an open fire or in an oven (the latter largely depends on the handle material and non-stick coating, see relevant sections).

— Saucepan. A variety of pots distinguished by a long handle (instead of the classic pair of looped handles). In some cases, it is easier to manage these pots, and long handles do not heat up as quickly as shorter ones. On the other hand, saucepan handles don't handle heavy weight well, so these pots usually have a relatively small volume and can be challenging to use in the oven.

— Pressure Cooker. A type of pot equipped with a special lid that can close hermetically, ensuring increased steam pressure and temperature inside. This significantly speeds up cooking (hence the name). Additionally, due to its sealed nature, food does not oxidize from exposure to air, making pressure cookers optimal for vegetables. They are also very useful for cooking other foods, especially long-cooking dishes like aspic. Another advantage of the sealed design is ease of use: pressure cookers do not create splashes or stains and do not make the kitchen stuffy as all the steam stays inside....However, using such pots requires caution: the lid cannot be opened until the internal pressure is reduced to a safe level. Usually, there is a specific valve for releasing steam, and many models also have emergency valves to prevent critical pressure buildup. If necessary, a pressure cooker can be used as a regular pot by not closing the lid's latch or using another lid that fits but is not airtight.

— Steamer. As the name suggests, these pots are designed for steaming dishes. A traditional steamer consists of a main container where water is heated to create steam, and one or more "tiers" where the food is placed during cooking. The bottoms of these tiers are made from a special mesh or have small holes to allow steam to pass through. Technically, with some tricks, you can steam food in an ordinary pot as well (see above), but it is much more convenient and easier to use a specialized steamer. Additionally, in many models, the primary container is quite deep and can be used as a regular pot when necessary.

— Pasta Pot. A pot designed for cooking pasta. It resembles a steamer and consists of two parts: the main pot and a container with holes at the bottom and sides, or simply a mesh basket. A pasta pot allows the pasta to remain submerged in water, and after cooking, you can simply lift the upper element. The water will drain automatically, eliminating the need for a colander.

— Cocotte. Structurally similar to saucepans (see above), these have a very small capacity—usually around 100-150 ml. They are intended for making julienne and other similar dishes, typically using a baking method. They are less suitable for other purposes but can be invaluable as individual portion dishes.

— Milk Pan. As the name suggests, these are designed for heating and boiling milk. Milk pan designs are typically chosen to prevent "boiling over." Some models have double walls and can be used for bain-marie cooking. The volume of such a dish varies: the smallest milk pans hold about 0.25 – 0.5 liters and are intended for heating 1 – 2 portions of milk (or milk to add to coffee), while the largest can hold over 2 liters. However, all milk pans feature "elongated" proportions—their height is noticeably greater than the diameter.

— Juicer Pot. Specially designed pots for extracting juice from vegetables and fruits. A juicer pot typically consists of three "levels": water is poured into the bottom container, the middle is for collecting the juice, and the top serves as a colander for placing fruits and vegetables. Heating occurs via steam from the bottom container, and the juice container has a spout for draining. Juicer pots are similar in use to juicers but offer several advantages. First, you can not only make juices but also jams, marmalades, jellies, etc., with a juicer pot. Second, the product can be canned immediately without the need for sterilization. Third, juice from a juicer pot can be stored for a long time in a regular refrigerator, whereas juice from a juicer is best consumed immediately. One downside to this method is the long preparation time.

— Cookware Set. A set of pots and/or saucepans of different sizes selected for everyday cooking. Usually, it includes models for various tasks: a small pot/saucepan for porridge, eggs, or sauces, a medium one for side dishes and soups, and a large one for broths, compotes, or family meals. This set is more convenient than buying items individually because it covers multiple cooking scenarios at once.

The number of main items included in the package. This parameter can be specified for both cookware sets and for steamers / juicers (see "Type" for both). In the first case, the main items are cooking vessels — pots, pans; lids and additional accessories like stands are not counted. For steamers, the number of items indicates the number of tiers provided in the design — including the lowest one, in which water is poured.

Cookware included in the set (see "Type") besides the pots themselves. Such cookware usually uses the same materials and coatings as the pot itself; therefore, these parameters are specified as common to the entire set. The specific types of items can be as follows:

— Frying Pan. A classic frying pan primarily meant for frying foods.

— Saute Pan. Cookware that combines features of a frying pan and a pot; essentially a type of frying pan with high vertical walls and a flat bottom. It is mainly intended for braising, sautéing, making sauces and gravies, as well as other types of cooking that involve a lot of liquid and require tall walls. However, sauté pans can also be used for frying.

— Casserole. A dish resembling a low pot with a tightly fitting lid; some of these pots closely resemble the aforementioned sauté pans, differing mainly in greater height and having paired handles. A casserole usually heats up faster and more intensely than a regular pot, allowing not only boiling but also frying various foods; the tight lid helps retain steam inside, resulting in a flavorful finished dish. These features can be indispensable for certain dishes, such as pilaf. However, casseroles are not well-suited for "slow" cooking.

— Steamer. A device for cooking various dishes using steam. For more details on this c...ooking method, see "Type"; here we note that in sets, a steamer usually appears not as a separate vessel, but as a removable basket that fits into one of the included pots.

— Ladle. A classic ladle with a long handle; for more details, see "Type." Here, we only mention that sometimes it might be more convenient to purchase such a vessel in a set rather than separately.

— Kettle. Typically, an ordinary kitchen kettle meant for boiling water on the stove. It is styled similarly to the pots, making it blend better into the cookware set than a kettle purchased separately.

— Plastic Lid. A fitting lid used not for cooking on the stove but for convenient storage and transport of ready dishes directly in the same cookware. It tightly seals the pot after cooling, helps avoid absorbing odors in the fridge, and protects the contents from accidental spills when moving the pot to a shelf or taking it with you, for example, to the country house. Unlike a glass or metal lid, plastic is usually lighter and quieter, but it cannot be subjected to heat — it's precisely a "cold" lid for household use.

— Handle Covers. Having such covers in the set makes it safe to handle pot handles without fear of burning. They can be removed if necessary, allowing the use of the cookware in the oven.

— Frying Basket. A device in the form of a basket made of metal mesh, allowing the pot to be used as a deep fryer. The basket with the frying products is immersed in liquid oil, heated in the pot, and extracted when ready.

— Trivet. A trivet made from special heat-insulating material, most commonly bakelite. Such a device can be used to place a hot pot or other cookware on without fear of damaging the surface underneath. Note that in sets (see "Type"), there may be several trivets, although often fewer than the main items. However, during cooking, usually only 1-2 pieces of cookware are used at a time, so even such a number is generally sufficient.

— Kitchen Utensils. Various utensils used during cooking: ladles, spatulas, cooking spoons, meat forks, skimmers, etc. Among other things, included utensils are convenient in that they match the style of the cookware—appreciated by those aiming for neatness in kitchen décor.

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).

The thicker the bottom, the more evenly the heat is distributed over it and the better the quality of cooking in the pan. Food will not stick to the bottom when frying or stewing dishes. Thick bottoms are less prone to deformation from strong heat and temperature changes, they also contribute to the stability of the product and reduce the risk of the pan tipping over by negligence. The reverse side of the medal is that the massive bottom increases the weight of the product.

Too thin walls are easily deformed under the influence of regular heating, too thick — they heat up longer and differ in impressive weight. At the same time, thick walls distribute and retain heat more evenly, reduce the likelihood of overheating of the contents, and perfectly resist temperature changes. Ideally, the wall thickness of a quality pan should be between 0.5 and 0.8 mm.

— Compatibility with Induction. Compatibility of a pot with induction-type electric heaters. Such heaters have specific requirements for cookware — in particular, the bottom must be flat and made of certain metals; therefore, it is best to use pots initially designed for induction.

— Dishwasher Safe. The ability to wash the pot in a dishwasher. Not all cookware is compatible with such machines due to size, material characteristics, etc.; therefore, if you plan to wash the pot in a dishwasher, it's worth ensuring compatibility separately.

— Oven Safe. The possibility of using the pot for cooking dishes in the oven — baking, simmering, etc. The main requirement in this case is resistance to high temperatures. Accordingly, pots with this feature should have metal handles (or removable handles if the handles are made of less heat-resistant materials). Non-stick coating is not a barrier to oven use, although some types require caution; see "Coating" for more details.

— Lid with Thermometer. The availability of a lid with an integrated sensor displaying the temperature inside the pot. Such a sensor facilitates monitoring the degree of product heating inside and, accordingly, helps adjust the cooking mode accurately. Drawbacks include incompatibility of such lids with ovens and, frequ...ently, dishwashers (see above). The price of pots with a thermometer increases accordingly. Note that if this function is not standardly provided, a corresponding size lid can be purchased separately.

— Rain Effect Lid. A special lid design that promotes uniform moisture distribution during cooking. It is equipped with indentations or grooves that collect condensed steam and cause it to drip back into the pot, creating a "rain" effect. This process helps keep dishes juicy, preventing them from drying out, and improves stewing by evenly distributing heat and moisture. This effect is particularly useful when cooking large pieces of meat, such as goose, as it contributes to tenderness and rich flavor.

— Spice Funnel. The presence of a spice funnel in the standard pot lid. This funnel is usually located in the center of the lid and combined with the handle. Its purpose is the even delivery of liquid seasonings (vinegar, wine, oil, etc.) into the dish being cooked: the liquid is poured into the funnel, from which it gradually drips into the pot through a small opening. Additionally, many such handle-funnels have a dual-purpose — their shape allows the lid to be placed handle down and used as a stand for hot dishes.

— Steam Vent. The presence of a steam vent in the pot lid. High steam pressure is good in pressure cookers (see "Type"), but under normal conditions, it is not always desirable, as it can lead to foam formation and product "overflow," with all the corresponding inconveniences — like stove contamination, or even extinguished gas. To avoid this, it's necessary to slightly open the lid, shifting it from the center of the pot. However, this creates another danger — the lid lies unsecured and may slip due to a misplaced position. A steam vent eliminates both inconveniences: the lid can securely remain in its designated place, yet excess pressure will still be released.

— Pouring Spout. The presence of a specific feature in the pot's design that facilitates the pouring of liquid from it. The term "spout" is quite conditional — typically, it refers to a spout or groove on the upper edge of the pot. Such a groove directs and narrows the flow of liquid, which is very useful when pouring into another container, especially if the container has a narrow neck (for example, when pouring freshly brewed compote into a bottle). In more advanced versions, there is a unique lid design: in the part of the lid opposite the spout, there are holes or a grid installed. This allows the lid to act as a strainer, letting liquid out of the pot while retaining other contents inside.

— Multi-layered Bottom. The presence of a multi-layered bottom in the pot's design. This feature is most often used in stainless steel models, occasionally in aluminium ones (see "Material"). Such a bottom usually consists of three layers: the outer and inner layers from the pot's primary material, with an intermediate layer made of another substance with higher thermal conductivity and capacity (e.g., copper). As a result, significantly faster and more even heating is ensured, and such cookware also cools down more slowly than single-layered ones.

— Capacity Scale. A special scale applied inside the pot, allowing a certain degree of accuracy in determining the volume of the contents. This feature is especially useful for those who like to cook in exact accordance with recipes.

— Removable Handles. The ability to detach the handle(s) from the pot. This feature has two main purposes. Firstly, it makes the cookware more compact, which is useful for storage and transportation. Secondly, this option is often crucial for using the cookware in an oven (see above): a long handle might simply not fit, and some materials (see "Handles") are not designed for oven use.