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Saucepans
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What are the types of pots?
Stainless steel remains one of the most practical and popular materials for pans.

The modern market offers pans made of stainless steel, aluminum, enamel, cast iron, and glass ceramics. Stainless steel models are considered the most versatile - they are durable, do not react with food, are suitable for any stove, and have an aesthetic appearance.
Pans may differ in:
- type of bottom (plain or multi-layered);
- the presence of a lid with a steam outlet;
- internal measuring scale;
- handle material (metal, bakelite, silicone);
- volume - from small 1.5 liters to capacious ones over 6 liters.
Why is it worth choosing a quality saucepan?

A saucepan should be easy to use and maintain. Good quality models heat evenly, retain heat, and allow you to cook with minimal water or fat.
Pans with a multi-layered bottom are ideal for induction hobs, and glass lids allow you to monitor the cooking process. Ergonomics also play a role: comfortable handles and optimal weight make using the pan easy and pleasant.


How to choose the right option?

The choice depends on what and how many people you usually cook for. For everyday use at home, 2–3 liter saucepans are suitable. If you have a large family or you often cook soups, pay attention to larger models. Another practical solution is a set of saucepans, where each of them has its own function - from sauce to broth.
In addition to volume, it is worth considering:
- type of stove;
- frequency of use;
- interior style (so that the pan harmonizes with the kitchen);
- additional conveniences: measuring scale, pouring spout, heat-resistant inserts, etc.

The material of the pan affects the ease of use, durability, and taste of the dishes. The most popular options are stainless steel, enamel, aluminum, and cast iron.
Stainless steel is universal, does not oxidize, and is suitable for all stoves. It retains heat well, but can burn when frying without oil.
Enamel is aesthetic and neutral in taste, but fragile. Ideal for borscht, compotes, and sour dishes.
Aluminum is lightweight, heats up quickly, and is suitable for cereals and vegetables, but requires careful care.
Cast iron is heavy, retains heat for a long time. It is suitable for stewing, but does not like moisture and washing in the dishwasher.
The most versatile option for every day is stainless steel.



