Comparison Kukmara K221 22 L vs Biol 0922 22 L

The main size of the dishes.

Most often, only one size is indicated here, but which one depends on the shape (see above). So, for round cauldrons, the diameter is given, and for oval and rectangular ducks — the length (the largest of the dimensions). Anyway, this indicator allows you to determine two points: firstly, how suitable is the container for “large-sized” ingredients (for example, a half carcass or a whole carcass of a bird); secondly, whether the dishes will fit on the stove, in the oven, microwave, etc. In addition, other dimensions may be indicated in the notes (for round dishes — height, for other shapes — length), which makes it even easier to estimate the capacity and space occupied.

As for specific values, a size of up to 30 cm is considered small — however, in many cases this turns out to be quite enough, so a lot of such dishes are also produced. 31 – 35 cm can be called an average, 36 – 40 cm is above average, and in the most dimensional thick-walled household dishes, the size can exceed 40 cm. It should be noted that the volume (see below) also depends on the width and height of the product, so there is no direct connection between the capacity and the claimed size: for example, dishes for 7-10 liters are found among all the categories mentioned above — from " up to 30 cm” to “more than 40 cm”. Thus..., when choosing, it is worth not only taking into account the indicated size and volume, but also specifying specific dimensions.

The thickness of the walls of the goose or cauldron (see "Type").

Thick walls provide uniform heating and allow the dishes to accumulate more heat. Both are extremely important for stewing, languishing, and other similar cooking methods, for which thick-walled dishes were invented at one time. Therefore, from this point of view, we can say that the thicker the walls of the dishes, the better. On the other hand, a large thickness significantly affects the weight, especially when it comes to capacious containers, and such models are much more expensive.

In the most thin-walled modern goose and cauldrons, the wall thickness is about 3 – 4 mm — this is quite enough for the dishes to cope with their task normally. However, more demanding and sophisticated cooks are advised to have a thicker wall. At the same time, one should not forget that the performance characteristics of dishes also strongly depend on the material (see below), and only models made from the same material can be compared with each other in terms of wall thickness.

The material from which the product is made.

In addition to traditional cast iron, aluminium is very popular in modern thin-walled dishes, and models made of special glass have become noticeably widespread among goose dishes. Other materials, such as steel and ceramics, are notably less common. Here is a more detailed description of each of these options:

— Cast iron. "Timeless classics" of thick-walled dishes. Cast iron has been used since ancient times and still does not lose popularity: even today, many experts in oriental cuisine prefer this material. This is due to a number of advantages. So, cast-iron walls are great for “slow” cooking: they warm up evenly and retain heat perfectly (especially since such walls are usually made quite thick — including to ensure the necessary strength). The surface of such cookware is quite easy to clean, and subject to certain rules, it itself acquires non-stick properties and does not require special coatings (see below). On the other hand, cast iron products are noticeably more expensive than aluminium ones; they have more weight, which is especially critical with significant volumes; and the exploitation of cast iron requires compliance with some specific rules. So, at the first use, the product must be calcined and washed in order to get rid o...f contaminants and bring the surface into working condition; and for a long time (more than a day) it is undesirable to leave food in a cast-iron container, since oxidation may begin and the taste of the contents will deteriorate. Thus, cast-iron cookware nowadays, although it is used quite widely, is inferior to aluminium in prevalence.

— Aluminium. Aluminium alloys have emerged as a modern alternative to the cast iron described above. The main advantage of this material is its low weight, which makes the dishes made of it quite light even with a large volume. However aluminium is still inferior to cast iron in terms of heat capacity and differs in heating characteristics; therefore, principled adherents of traditional recipes do not recognize such dishes, believing that they cannot provide full-fledged languor. However, in an ordinary home kitchen, an aluminium cauldron or duckling may well serve as a substitute for a heavy cast-iron container. But of the unequivocal disadvantages of this material, it is worth noting the lack of non-stick properties — as a result, you either have to put up with difficulties in cleaning, or buy dishes with a special coating (see below). Also note that aluminium cauldrons with relatively thin walls are considered unsuitable for cooking classic pilaf, and it is undesirable to store food in uncoated dishes — prolonged contact leads to metal oxidation and taste deterioration.

— Glass. Special heat-resistant glass can be found mainly among duckweeds. For a number of reasons, such dishes are considered suitable mainly for ovens, although some models can be used without problems on burners (usually dishes with this feature are round in shape and differ from cauldrons only in material). Anyway, the glass warms up quite evenly and retains heat well; it is quite easy to clean and tolerates even “hard” abrasives without problems (although formally it does not have non-stick properties); and the transparency of the dishes allows you to control the state of the dish to a certain extent without opening the lid. Among the key disadvantages of such products, one can note, first of all, incompatibility with induction hobs. In addition, glass is considered a brittle material; however, this moment is compensated by the large thickness of the walls, and breaking such dishes is not as easy as it might seem. But it is advisable to protect it from sudden changes in temperature — otherwise there is a possibility of cracks, and even destruction.

— Ceramics. A material that is in many ways similar to the glass described above — with the exception of transparency. Thus, ceramic dishes have good heat capacity, heat evenly, are easy to clean and durable enough for everyday use; on the other hand, such products are not suitable for induction heaters, and they also do not tolerate sudden temperature changes. As for the appearance, the opacity of this material is to some extent compensated by the fact that it can be given different colours and even drawings. The main disadvantage of thick-walled ceramic dishes can be called a high cost; that is why it is not very popular nowadays.

— Steel. Food-grade stainless steel is highly durable and reliable: even with a relatively small wall thickness, it perfectly tolerates falls and strong impacts. On the other hand, in the case of thick-walled cookware, this material is in many ways inferior to cast iron. So, steel walls do not warm up as evenly as cast iron ones, and cool down faster; this is especially noticeable in light of the fact that the thickness of such walls is usually small — otherwise the dishes would turn out to be unreasonably expensive. In addition, steel does not have non-stick properties — this requires the use of special coatings; and products without such a coating are difficult to clean. So products made from this material are rare and mainly fall into two categories: inexpensive cookware without a non-stick coating or fairly advanced goose pans with an additional coating, similar in shape to stewpans (a type of pan with high sides).

The material of the cap supplied with the product.

In this case, the same materials are used as for the dishes themselves (see above). At the same time, metal lids (cast iron, aluminium, steel) are almost guaranteed to be combined with containers made of the same material. But glass ones can also be used with metal utensils — so that you can see the contents without opening the lid and without disturbing the cooking mode. Otherwise, this parameter is usually of secondary importance. However, there is an exception to this rule — the so-called pan lids, which can be used as separate cooking utensils. Here are the main nuances that are relevant for such accessories:

— Cast iron. Like a cast iron cookware, a frying pan lid made of this material heats up slowly and cools slowly. Cast iron tolerates strong heat well, does not require non-stick coatings, but is quite demanding on care (otherwise the non-stick properties are lost).

— Steel. Steel is strong enough, reliable and does not react with food, but it heats up unevenly, does not have non-stick properties (which, however, can be solved by using special coatings) and is quite sensitive to overheating.

— Aluminium. In the case of frying pans, aluminium is considered a low-cost option: it is light, durable, relatively inexpensive, but it does not heat up very evenly and is easily deformed when overheated. In addition, food tends to burn during cooki...ng, and when stored in a dish for a long time, its taste may deteriorate due to metal oxidation (although these shortcomings become irrelevant with a non-stick coating).

— Compatible with induction. The possibility of using cookware on electric stoves with induction type heaters. Such heaters, in accordance with the name, use the phenomenon of electromagnetic induction. Their advantage is that during operation, it is not the surface of the stove that is heated, but the dishes "directly" — this is considered very safe and effective. However, not all cookware can work normally with induction burners — this requires certain materials. Therefore, if you buy a goose dish or a cauldron for such a stove, you should separately make sure that this possibility is available.

— Dishwasher safe. The ability to safely wash dishes in the dishwasher. The features of the work of modern "dishwashers" are such that some materials (and even utensils made of suitable materials, but inappropriate shapes) are not compatible with them. Therefore, if the possibility of washing in a car is important to you, you should choose products in which this possibility is directly stated.

— Use in the oven. Possibility of safe use of dishes in the oven. The mode of operation of the oven differs from cooking on the hob in that the heating temperature is relatively low, but hot air is in contact with all external parts of the dishes. This can create problems, for example, if there are rubber grips on the handles. Therefore, for cooking in the oven, it is w...orth purchasing only those dishes that were originally designed for this.

— Multi-layered bottom. The presence of a multilayer bottom in the design of dishes. The alternation of layers of different materials makes it possible to provide a combination of strength, uniformity of heating and resistance to temperature changes in one product. The disadvantage of such classic models is the high price. Note that a multi-layered bottom is found mainly in caterpillars (see "Type"), cauldrons, for a number of reasons, this feature is not required.

— Lid-frying pan. The presence of a special lid in the delivery set of dishes, which can be used as a full frying pan. The advantage of such a kit is obvious: it can be used both as a goose or a cauldron, and as a frying pan. However note that in some recipes a closed lid is critical, and it will not work to use both elements of the kit at once (the main container and an additional frying pan). However, anyway, an additional item of utensils may be useful. About the features of the use of frying pan lids made of different materials, see "Lid Material".

— Hook for hanging. The presence of a bow for hanging in the design of dishes. This feature is intended primarily to ensure that the goose or cauldron can be hung over a hearth, fire or other similar source of heating. Accordingly, this opportunity will be appreciated primarily by lovers of nature trips, adherents of traditional cuisine and other users who use an open flame for cooking.

The country of origin of the brand under which the goose or cauldron is presented on the market. Usually, it is indicated by the "homeland" of the manufacturing company or by the location of its headquarters.

There are many stereotypes associated with the “nationality” of brands and products, but most of them have no basis nowadays. First, the actual place of production is often different from the brand's country of origin. Secondly, the quality of the goods depends not so much on geography, but on the policy of a particular company and how carefully this very quality is controlled in it. Therefore, you should pay attention to the country of origin of the brand only if you fundamentally want or (do not want) to support a manufacturer from a certain state. Quality is best judged by the reputation of a particular brand and the general price category.