Among the many items of kitchen utensils, frying pans stand out, which are an attribute of any kitchen. They went through a certain development path and began to be manufactured in many versions. One of them is a saucepan.

What is a saucepan

It is believed that this type of pan appeared thanks to the cuisines of the Caucasian and Balkan peoples. It is made like a stew of poultry and other animals, which is quickly cooked. Mushrooms can be added to it. Mandatory components of this dish are tomatoes, small eggplants, garlic, onions, and sweet peppers. Sometimes put hot peppers and potatoes. The saute should certainly contain a bunch of basil and cilantro. It is prepared with vegetable oil. Salt and pepper are added to taste. Sauté can also be made in a vegetarian version without meat. All this is stewed, dressed and served hot on the table.

This dish may have a different name in Bulgaria, Turkey or Georgia, but fundamentally the technology of its preparation is not much different. The main thing is that all vegetables are absolutely fresh.. Mostly for its preparation, a saucepan is used. This is the name of a type of frying pan, which has high walls and, as a rule, a long handle. The walls can be vertical or inclined, and the handle is removable. One of its main features is massiveness. It should be deep, may differ in size and shape, volume.

For the manufacture of different metals are used. Saucepan must be closed with a lid. This is a universal kitchen tool in which, in addition to stewing, products can be fried, boiled, sautéed and stewed. An obligatory element of the cooking process is shaking and high temperature. The saute pan is ideal for cooking dishes that, when cooked, remain juicy, soaked in the juice of all its components. Therefore, it makes wonderful sauces. In the production of stewpans, modern technologies are used to evenly distribute heat in them and speed up cooking. For this, a multilayer material is often used, combining steel, aluminum and Teflon.

Most modern stewpans are made of aluminum, which is coated on both sides with stainless steel, which gives non-stick properties. Teflon can be used instead of steel. The double-sided steel coating, in addition to preventing sticking, has the advantage of not scratching the surface. There are stewpans with five or six layers based on durable aluminum. They work flawlessly for many years. Many of them are equipped with devices that indicate the cooking temperature and the amount of liquid in the dish. They can prevent overheating.

If a cast stewpan is used, then the products in it do not dry out and do not burn. When the lid is closed, languishing occurs, which allows you to save the most useful in the prepared dish. Such a saucepan is practically not deformed. Today the market offers a large number of stewpans under well-known brands, which, in their design and consumer properties, are able to satisfy the most demanding cook.

Why do you need a frying pan

A frying pan is usually called an indispensable attribute of any kitchen. This is an ancient kitchen tool, even mentioned in the Bible. It is predominantly round, made mainly of steel, cast iron and aluminum. May be ceramic or stone. It can have a metal or clear glass lid. To prevent oil splashing, it can be provided with special mesh. The pan may be without handles. With a separate device for holding it. There may also be one or two handles.

The most durable material for a frying pan is considered cast iron. It is evenly distributed and heat is stored for a long time. It has a relatively low thermal conductivity and does not heat up quickly, but it also retains a high temperature for a long time. This allows the dish not only to fry, but also to simmer.

The stainless steel frying pan is convenient for cooking and preserving the taste of food. However, its overheating, a sign of which is iridescent stains on the walls, is fraught with a loss of its properties. Metal in its structure and its polished surface does not ideally distribute heat on the frying surface. Its bottom for cooking should be greased. Stir the food regularly while frying.

Aluminum pans are light. Their thermal conductivity is ten times greater than that of cast iron pans and four times that of stainless steel pans. They can be stamped or cast. For the former, the durability depends on the thickness of the sheet that went into their manufacture. If the thickness of the bottom of the pan is less than 2.5 mm, then their service life will be corresponding. Their coating can overheat, and the bottom is deformed. Frying pans may have a special coating that prevents sticking. Such a coating may be a polymer having non-stick properties. In addition to the well-known Teflon, coatings with similar characteristics are produced by leading chemical companies. Such coatings are resistant to alkalis, acids, oxidizing agents, solvents and water. Usually their chemical resistance is not inferior to the resistance of noble metals. A variant of the non-stick coating can be the so-called ceramic. However, this is a polymer with various names, produced using the most modern technologies, in which the percentage of clay is minimal.

Its major disadvantage is relatively fast loss of non-stick properties. Frying pans can be made in the form of: braziers in which it is convenient to fry meat, fish and vegetables a deep pan with a small bottom with the Chinese name "wok" a pancake pan with low walls and a long handle grill pan, characterized by a ribbed bottom for heating by means of an air layer.

Is there a difference

The saute pan is the same pan, different from the traditional wall height. It is intended mainly for the preparation of stews and juice-rich ingredients in dishes. The frying pan has long been intended for frying meat, fish and vegetable dishes, and sometimes for making bread.

Today, going into a utensils store, you can get into trouble: models of "frying pans" are offered with a significant wall height and a rather tangible weight. They can be of different sizes and types: with two handles or one; round and oblong; with beautiful lids, complemented by temperature sensors, silicone rims and steam outlets. These are saucepans. And today we will talk about what a stew pan is used for.

What is a saucepan and its characteristics

To determine what it is, the stewpan should be considered from the point of view of the features of its design. Among the mandatory characteristics that define this type of dishes are:

• high walls around the perimeter;
• thick walls and bottom (for even distribution and maximum temperature retention);
• the presence of a cover;
• comfortable, often “detachable”, handles that allow you to put the product in the oven;
• non-stick inner coating (may or may not be).

And now it becomes clear how the stewpan differs from the usual frying pan. The special design (high sides) makes it possible not only to fry, but also to cook dishes in other ways. For example, without transferring to a saucepan, stew lightly fried meat or fish, or bring a vegetable saute to readiness, having previously overcooked its components in the same container.

The main difference between a saucepan and a frying pan is the possibility of the presence in it, in the process of cooking, of a certain amount of liquid (juice, fat, tomato, broth, etc.). It is due to it that the products reach the state of readiness. This is helped by high side walls, a tight-fitting lid and a thick bottom with walls.

Not all saute pans are significantly heavier than a frying pan, as some of them are made using layered technologies. The body of such products is a special “puff” design, which allows, with a normal bottom and wall thickness (3-4 mm), to provide a significant duration of maintaining the temperature inside the dish.

According to the set of expected functions, in a saucepan you can: fry; put out; languish; bake; cook; insist and the like. And to the question: “What is the saucepan for? - the answer comes naturally itself. “For the convenient preparation of a variety of dishes and at the same time preserving their beautiful appearance, delicious aroma with maximum usefulness.” Knowing now what a real saucepan looks like, we will be able to accurately choose a modern and reliable kitchen assistant.

Types of stewpans

When describing stewpans, it must be borne in mind that they come in different types. Let's focus on the following points:

• Form. They are round, oblong, or square. There are practically no benefits. The choice is a matter of taste.
• Dimensions. The acceptability of the option is determined by the volume of dishes being prepared. The size of the oven should be taken into account, since it is often stewed in stewpans and baked in ovens. The dishes should enter there completely, without interfering with the closing of the doors.
• Presence of non-stick coating. A very convenient and functional innovation that allows you not to add too much (or not to add at all) oil and to prepare diet meals. Modern models may have internal coatings: granite, titanium in combination with polytetrafluoroethylene. Often manufacturers make the non-stick surface slightly ribbed, which provides the dish with a greater appetizing appeal.
• Material, from which such a saucepan is made, there are four types: cast iron, copper, stainless steel or aluminum. Models intended for microwave ovens are made of special glass or plastic. Cast iron products are gradually becoming a thing of the past, but some housewives still prefer them.

What can be cooked with a saucepan

If the hostess has a good stewpan in her arsenal, then the question of preparing a variety of dishes is not worth it. You can often hear: “What dishes can and should be cooked in a saucepan?” Of course, any! Moreover, the process of cooking complex dishes can take place in it from the beginning to the end. For example, frying the product until golden brown on both sides and stewing it in the same saucepan.

Among the recipes for the saucepan:

• vegetable or meat stews;
• pilaf;
• potatoes in mushroom or other sauce;
• vegetable stew;
• cutlets, meatballs, meatballs;
• pies and other pastries;
• casseroles, cheesecakes, khachapuri;
• dishes of various national cuisines with their features;
• and much more…

How to choose a saucepan

Food should be cooked in dishes that, when heated, will not emit harmful substances. First of all, you should ask what the inner coating is made of and what are the guarantees of its quality. The choice of products of popular brands in a certain sense guarantees this quality and safety.

An important selection criterion is the thickness of the bottom. It is on him that the uniformity of temperature distribution and the speed of cooking depends. A thermotester is often located at the bottom - a spot that changes color as the inner surface heats up and indicates the readiness of the dishes to load food.

Do not opt ​​for models without covers. In this case, the saucepan will not fulfill its intended purpose: the liquid formed inside will quickly evaporate and prevent the components from reaching the intended state.

But the presence of a hole on the lid for removing steam will help the hostess to cook the dish in more comfortable conditions. The lid must fit snugly around the perimeter, for this the choice must be made in the direction of those that have rubber or silicone gaskets. It also ensures silent closing.

The top handle on it can be plastic (excluding heating) or metal, separated from the surface of the lid by a special heat-resistant gasket. Be sure to ask the seller what temperature the side handles on the body and on the lid can withstand, in case the stewpan is placed in the oven.

Don't forget about the obligatory little things, for example, a spatula for stirring the food being cooked and a means for washing the stewpan. After all, you can not scratch with a knife or a metal spatula. And care products with abrasive particles can break the surface non-stick film.

What to look for when choosing

On the material, the height of the sides, the characteristics of the coating, comfortable handles and the presence of a “correct” cover. When choosing a frying pan, remember that you need to cook food in a good mood, and convenient utensils always contribute to this. Her right choice is the key to a healthy and tasty diet, so necessary for a modern person.

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

In short, the stewpan allows you to cook everything in it: from overcooking vegetables to stewing meat and cereals. In fact, one stewpan can immediately replace a frying pan and a saucepan, 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 saucepan are very similar, the difference between them immediately catches the eye. The sides of the saucepan are high and, almost straight or close to 90 degrees, the angle. This allows you to put more portioned dishes (stuffed cabbage, fish or stuffed nests) in it than in a frying pan.

It is convenient to turn pieces or slices over 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 cook soups, make gravies and fillings.

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

There are a lot of stewpans and they are different in appearance and quality. The handle can be one, like a pan, or two at once. It is better if they are removable or heat-resistant. Then the stewpan 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 stewpans for gas, induction and electric stoves. Pay attention to this when buying.

The best stewpans are cast iron, despite their outward unsightliness. They lose in design to aluminum coated, enameled or copper, but the taste and healthiness of the food cooked in them is unrivaled.

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 washing. And this ensures that no unnecessary impurities get into the food. The surface of the saucepan must not be scratched or damaged. It's practically an eternal dish.

Saucepans can be with different types of lids. It is better, of course, to buy with a tight-fitting lid and it is very good if it is flat, such as 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 for stewing, simmering, sautéing and cooking various dishes with gravy.

Take note

In it, you can fry the fish for the future, pour it with sauce and then stew. So you can cook food for several days. The pieces will soak and become even juicier and tastier. It will be possible after work, in the evening, to boil vermicelli very quickly and warm up a piece of fish prepared the day before.

But a stewpan will not replace your favorite pancake pan, because it is inconvenient to turn pancakes or pancakes in it. Or a frying pan in which you need to fry an egg. It is more convenient to cook these dishes in the usual classic frying pan. How .

The external difference is that the saucepan has higher sides, more weight, a thick bottom and thick walls. And of course there is 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

What is a saucepan for? To cook roasts, stews, sauces, cereals, omelettes and crumbly pilaf. Thanks to thick walls and uniform heating, vegetables and meat will cook perfectly in their own juice and will not burn.

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

For your information

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

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

Braised lamb

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,
• kilo of potatoes
• 500 grams of onion
• bunch of parsley,
• salt, pepper - to taste.

Cooking:

1. Cut the lamb flesh into small flat pieces. Peel and cut large potatoes. Peel the onion and cut into half rings. Put the prepared ingredients in a saucepan, salt, pepper and mix. 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 to the table, sprinkled with chopped parsley.

Braised cabbage with minced meat

Ingredients:

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

Cooking:

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

No matter how many pans and pots you have in your kitchen, and no matter how beautiful they are, get a cast iron skillet and start cooking in it for the family. Very soon you will appreciate the taste of dishes and the convenience of cooking.

Saucepan and frying pan - what's the difference? Neither you nor your household will ask such a question again. They will simply love the food that they boiled, stewed, and sweated in it. Cook in a saucepan a lot and varied, especially if you want all family members to be healthy and full.

As a rule, the assortment of tools in the kitchen allows guests to judge what tastes and what style of cooking is inherent in the hostess. For example, the presence of a wok indicates that a person does not like to spend a lot of time cooking. A grill pan, on the contrary, indicates that the owner likes to work hard to make some chic dish. What is the saucepan talking about? What is it in general? This thing is a deep and massive frying pan, characterized by a variety of shapes, sizes and capacities.

Saucepan - what is it? Purpose

Let's figure it out. So, the saucepan... What is it? What can this dish "say" about the owner of the kitchen? Firstly, the fact that he also spares no time to create culinary masterpieces. The saute pan is used both to prepare main dishes and to help process a wide range of different foods.

In principle, the direct purpose of this dish is the creation of creams and sauces. However, as mentioned above, such a universal thing as a saucepan is used not only for these purposes. You can imagine what kind of comfortable dishes it is, literally taking it in your hands. Its uniqueness lies in the fact that when cooking, you will keep the liquid in the dish until the very moment when it is completely ready.

For lovers of stew and fried

Perhaps not such a frequent guest in our kitchen is a saucepan. What it is, not every hostess knows. But in vain! This thing is incredibly functional and comfortable. This is a pot and pan - "two in one". And for the preparation of certain delicious dishes, this dish is simply necessary. Especially if your family is quite large. And if you also like to eat well ...

In general, in such families they know perfectly well what a stewpan is. This is a convenient saucepan with a lid, which also performs the functions of a frying pan. Saucepans differ from each other in many parameters - for example, material, coating, design. When choosing such dishes, approach this issue responsibly. After all, this thing will be used by you daily, and possibly even several times.

What to pay special attention to

In a word, what is a saucepan, you already understood. Remember to only pay attention to some points. Carefully inspect it for scratches, chips, and other defects. This issue is especially relevant when buying a coated saucepan. Most often, only high-quality models have recently been found. They allow you to use even metal accessories when cooking.

How to choose

In general, you have decided to purchase a saucepan. What's this? You have already reviewed the photo, read the reviews ... However, your eyes still “run up”. You can stop at models of cast iron, steel, aluminum ... The main thing is to correctly evaluate all the necessary future functions of the saucepan. Based on this, you will select the appropriate coating and material.

Option number 1 - stainless steel saucepan. This cookware is very unpretentious, reliable and convenient. In it, you can sauté and stew absolutely any dish - cabbage rolls, cabbage, and stuffed peppers. At the end of cooking, you can also put your culinary masterpiece to "languish" in the oven. Dishes are even tastier. In addition, stainless steel is a durable, environmentally friendly and easy-care material. The main thing is to pay attention to stewpans with a thick bottom. Otherwise, when heated, it may be deformed.

The second option is an aluminum pan. Since cast iron cookware is not very convenient to use (it is too clumsy and heavy), the manufacturers found an excellent way out of the situation. Cast thickened aluminum is exactly what you need. Light and maneuverable, it is in no way inferior to cast iron, to which our mothers and grandmothers are so accustomed.

Consider also aluminum or stainless steel pans with a non-stick coating. This is a real find for every hostess. Nothing burns in such stewpans, they are very easy to care for, and the dishes are extremely tasty.

Some nuances

Thus, this dish is a very convenient and necessary thing in the household. Pay attention to the saucepan equipped according to the latest rules for the production of kitchen utensils. What it is? It is ease of use and great pleasure derived from the cooking process.

To do this, firstly, saucepans with a lid are equipped with metal or silicone rims. Why is this needed? If the lid, accidentally, falls, it will by no means break. And if it is also “covered” with silicone, it can be taken even without potholders.

Two handles on the sides of the saucepan are also very convenient. In addition, there may be a more comfortable option. One stewpan handle is the most common. The second is the same as a frying pan.

Another "plus" is a thick bottom. An aluminum disk is stamped into it, and after that, an aluminum disk is fused, which “forces” the food to cool more slowly after cooking, and prevents it from burning.

Your expectations will be justified

So, now it is absolutely clear to you what a saucepan is and what to cook in it. This attribute is simply irreplaceable in any kitchen. This high-walled pan, made of stainless steel or aluminum, allows you to fry, stew and stew vegetables, meat and other products. A variety of types and shapes allows you to choose exactly what you need. Be sure that your friends, family and loved ones will appreciate your efforts in the culinary arts, in which a good stewpan will become a great helper!

As a matter of fact, a saucepan is a frying pan. The only difference is that it is performed with high sides, which can be either straight or inclined. The stewpan is intended for frying, stewing, preparing a wide variety of sauces, it is used for cooking, poaching, stewing and sautéing. It is ideal for dishes in which it is very important to keep the liquid until the end of cooking, and allows you to constantly control the taste.

With the help of a stewpan, you can cook a huge number of sauces, it is used in cooking vegetables, in order to warm up soup, make pilaf or mashed potatoes and much more. This one has a handle, it is usually small in size and easy to use for cooking small amounts of food.

Simply put, a saucepan is a saucepan with a handle. The saucepan, as well as the pan, must be made of high-quality material, have a non-stick coating so that the food does not burn. Saucepan - with high walls, a long handle, quite massive and deep, made of steel or aluminum.

The latest technology used in the development and production of saute pans has achieved excellent results: the thick walls and bottom of the saute pans distribute heat evenly, and food cooks faster.

The saucepan is often made from a multi-layer material that combines aluminum, Teflon and stainless steel. And the more such layers, the more reliable your stewpan will be. Its non-stick properties are improved due to the presence of a steel coating on both sides.

In most cases, aluminum is used, enclosed on both sides with layers of stainless steel or coated with Teflon. But four-layer, five-layer and even six-layer stewpans are also produced, which incorporate heavy-duty aluminum alloys. Such kitchen utensils have an almost unlimited service life and will reliably serve you for many years.

Double-sided steel coating has many advantages. Firstly, the non-stick properties of such a saucepan do not allow food to burn or stick, and secondly, the possibility of scratches and damage to the surface is reduced to zero. Some pans are coated with a polymer sublayer for added protection from scratches and abrasives.

Many modern stewpans are equipped with a temperature control scale that fixes the amount of liquid. Often, stewpans have a thermospot that prevents overheating, which is very convenient, since you do not need to measure the cooking time. Due to the special design of the body in cast thick-walled dishes, the effect of languishing is created, thanks to which more useful substances are retained in the products, which has a beneficial effect on health. In cast utensils, products do not burn and do not dry out.

The good thing is that you can use metal cutlery when cooking, because the non-stick polymer-ceramic coating is exceptionally wear-resistant. The stewpan is evenly heated due to the special design of the body, thick walls and an even thicker bottom. Cases of dishes made by casting are practically not subject to deformation.

Those who know a lot about sauces should definitely have a cast pan with a non-stick coating in their arsenal. The most popular is stainless steel. The light and handy design is ideal for making sauces and porridges. However, at least consumers use a simplified model - without coverage. Choosing the second option, the hostess should understand that it will not be very convenient for her to fry in such a saucepan - the products can stick to the steel bottom. That with a non-stick coating is not observed.

The die-cast aluminum surface, protected by a special coating, is guaranteed to provide fewer cooking problems than stamped cookware. A special group of saucepans are square versions of products, originally designed for use in a microwave oven. They can be designed for any type of hob and made of various materials. What sets them apart is their design.
Modern manufacturers offer a large number of stainless steel and aluminum stewpans. Saucepans of your choice - Berlinger Haus, , Vitrinor, , with various non-stick coatings.

Berlinger Haus German stewpans deservedly received the title of the most practical. The excellent quality of stewpans is due to the right choice of material and the use of innovative technologies. But the most important thing is that strength, ergonomics, shape and color form a single whole in each saucepan. Therefore, you do not just buy a saucepan, you are guaranteed to provide yourself with comfort and safety when preparing dinner.

Gipfel saute pans are made of stainless steel and cast aluminium. Each stewpan is reliably protected by a non-stick coating that does not contain toxic substances. In saucepans, you can cook whatever your heart desires without fear of spoiling the product and good mood - the non-stick coating of Gipfel products is six times stronger than the similar layer of cookware from other manufacturers. Ideally even bottom allows using stewpans for all types of stoves, including modern induction and glass-ceramic ones.

Steel saucepans are especially popular with housewives who prefer to cook without fat and oil - this is how the most important vitamins and the natural taste of food are preserved. There are also saucepans without lids, they can be used as a frying pan, and if you are looking for more capacious dishes, pay attention to containers with a wide bottom and high sides: Virgo stewpan, Orion 2.2l stewpan.

The BergHOFF SCALA stewpan is made of die-cast aluminum, has a 3-layer Ferno Platinum non-stick coating, matte polishing - this stewpan will become the most sought-after cookware in your kitchen.

The fact that there must be a saucepan in the house is an undeniable fact. You can not hesitate to buy a German Rondell stewpan. Safety for health, the quality of cooked food, durability - the unsurpassed properties of this brand of cookware. Using quality products saves a lot of time and effort in the cooking process. Buying a good stewpan means purchasing a versatile cookware that will combine the functions of a frying pan and a saucepan at the same time.

You can cook a lot of tasty and healthy things in it. Sufficiently thick bottom and walls ensure its uniform heating. This German is suitable for any ovens and all types of stoves. It is best to buy a saucepan weighing 700-900 g. The handle of the product should be tightly attached to the body and be at least 24 cm long. For sauces and liquid dishes, a saucepan is best suited, the edges of which expand towards the top. In this case, the water will boil faster.

The multi-layer coating will help you to regulate the temperature in this product without any problems. A steel double-sided coating has a lot of advantages. Such a stewpan will never burn your dish. Rondell has all of the above advantages. This is an ideal cookware and an excellent example in the world of perfection and reliability. Gorgeous and varied design will allow you to make your choice and buy a saucepan

The Rondell Vintage stewpan is for those who love everything unusual and unique. The exclusivity of the Vintage series is given by the craquelure pattern on the outer surface of the dishes. This cookware continues to cook even after the stove is turned off. Thanks to the use of unique technologies, the cooking time in this dish is reduced by 30%.

It has a triple monolithic body - the dishes warm up and cook faster. The matt finish leaves no fingerprints, and the riveted fastening of accessories is reliable and durable. Such a saucepan will last a long time and with benefit.

Made of anodized aluminum, excluding contact with oxygen and food. The heat-resistant glass lid allows you to monitor the cooking process without losing heat. Reliable TriTitan non-stick coating will not scratch even metal accessories.

The Rondell Champagne casserole with champagne color non-stick coating is useful for both frying and stewing. Forged aluminium, thick sides and bottom of the cookware help maintain the temperature, which is ideal for dishes that require long cooking times. The unique ultra-durable silicone-based ECO-NanoPlex interior coating is completely environmentally friendly. This immaculate looking saucepan is extremely easy to care for.

Saucepan Rondell Zeita and Saucepan Rondell Weller for stewing dishes. To make the meat juicy and tasty, it needs to be stewed for a long time. It is important that it does not overcook and cook evenly. The Rondell Zeita and Rondell Weller stewpan with a glass lid will prevent the dish from burning thanks to the TriTitan non-stick coating with titanium elements, and the glass lid will allow you to observe the process.

Thick die-cast aluminum is ideal for fast frying and long simmering. Rondell Shine stew pan with Fortum three-layer non-stick coating on the inside and a shimmering effect on the outside.

If you seriously care about your health, opt for a stewpan with the most modern non-stick coating.

GreenPan saute pans are cookware with excellent non-stick properties, the ability to fry safely at high temperatures (up to 450 C), saving time and energy when cooking (heats up faster and stronger), strength and durability, safety for human health, care for the environment. The GreenPan Nairobi stewpan is made of aluminum, the dishes are coated with Thermolon both inside and out. You won't find a safer, more energy efficient and more convenient pan than the Green Pan Nairobi.
Made of high quality FERRINOX food grade steel, the Vinzer 69058 stew pan is designed for preparing healthy and wholesome food. You can easily see how the process of cooking in the Vinzer 69058 stewpan compares favorably with cooking in ordinary dishes. Thanks to the properties of the three-layer material, you can avoid the use of grease or oil. The foods you cook will not burn and retain most of the vitamins and minerals.

The DuPont non-stick coating is of excellent quality, nothing sticks to the surface. Made from die-cast aluminium, the Vinzer 69467 stew pan has a Triline - a three-layer bottom and wall construction: two layers of FERRINOX 18/10 stainless steel, and between them a layer of aluminum.
In the process of manufacturing the bottom of Vinzer cookware, unlike other cookware manufacturers, the "Impact Bonding" technology is used - the bottom is fastened by the impact of a press of 2000 tons, which completely eliminates the possibility of peeling and deformation of the bottom.

Vinzer stewpans have removable handles, which significantly increases their functionality: such dishes can be used both for cooking on the surface of the stove and in the oven, using the container for both baking and stewing dishes. Crockery items with removable handles can be stored by folding them like a nesting doll, which saves a lot of space in the kitchen.

GIPFEL presents stainless steel saucepans: GENESIS 24 cm (2.6 L) with non-stick glass lid, Excalibur CANTATA 16 cm (1.5 L) with glass lid, CHIC 24 cm saucepan with lid (induction)

Teflon Platinum GIPFEL FOKUS stewpan G 1465 - GIPFEL aluminum stewpan coated with Teflon Platinum. The unique design of the saucepan allows for a vertical positioning of the lid. Thickened bottom with a metal insert for the possibility of using on induction cookers.
GIPFEL MONTERO square saucepan 24x24 cm with 2 removable handles and a glass lid made of cast aluminum with a three-layer Durit Protect Plus non-stick coating. Durit Protect Plus, a modern three-layer non-stick coating, is resistant to wear, scratches and chips, and thus ensures a long service life of the pan. The graceful classical form, the removable handle do such stewpan by an excellent gift for any occasion.

Cast aluminum Teflon non-stick coated Lessner Alpha pans have heat-resistant lids and an induction bottom.
Saucepans today are a whole host of various representatives of a simple and understandable class of utensils. A bucket with high walls, it is quite massive and deep. Detachable handles, non-stick coating and induction bottom of certain models of pans add functionality and ease of use.
In it, you can cook vegetable stew, cook porridge, stew meat or fish; it is good for omelettes, scrambled eggs, meatballs and pancakes, as well as for first courses and pilaf.
The saute pan is becoming an increasingly popular type of frying pan today. And this is justified by its properties. Thanks to the high walls of the saucepan, you can not only fry foods in it, but also stew them, stew and sauté them. Thus, you will get rid of the need to use a lot of items, and you can get by with one - your favorite SAUCE POT!

The cookware store offers rectifiers from manufacturers:

Use of the information "Saute pans. What is a stew pan. What is a stew pan for and how to use it. How to choose a stew pan" only with the permission of the Hozdom.com household goods store.