Now cooking from everyday duties of any hostess has turned into a popular hobby. Behind the stove you can see now women, men, freelancers, and bank employees. It was fashionable to master the dishes of different cuisines, and along with these skills, new words, such as a stewpot, became firmly in use. What is it and how to use it? This will be discussed later in this article.
Among kitchen utensils, the sauté pan stands somewhat apart. Everyone knows, for example, what a frying pan is. And what a pan looks like, many people also know. But here is a strange object - a saucepan. What is this beast? By and large, it is a kind of hybrid frying pan and pans. From the first, the stewer borrowed the shape of the bottom. It should be flat, thick enough that the heating occurred evenly and gradually, the food did not burn. And from the pot the saucepan got high sides, not allowing transfusions of the cooking food over the edge.
What material should be made of such dishes? The stewpan is usually made of cast iron, dense aluminum, copper or stainless steel. Its walls should be thick, as well as the bottom, so this state of food will be achieved, for which a saucepan is needed. It will evenly heat up and not stick to the walls. For convenience, sausages are usually equipped with a long handle. This feature brings them together with frying pans - with very strong heating, it is convenient to remove such dishes from the fire, there is no risk of getting burned.
What is prepared in the saucepan? Such dishes are ideal for dishes of European cuisine, supposing quenching, languor or admission as a way of cooking. Due to the high walls, drops of liquid during cooking will not splash outside the saucepan, and therefore it is very convenient for cooking all kinds of sauces. Also, such utensils are good for dishes, in which it is necessary to preserve the taste of food during long cooking.
A small size is another feature of such utensils as a saucepan. What does it mean? That it is great for a small family, where cooking is not needed in large portions. Due to the thick walls and the long handle, even a child can cope with such a capacity, which makes this kind of cookware suitable for heating ready meals. Due to the fact that the saucepan can be used for pasting food like in a frying pan, it is convenient to use it for cooking thick soups, as well as various stews and roasts.
Most often in a similar dish is used non-stick coating of considerable thickness. Therefore, it does not require special care: the saucepan can be washed by hand or in a dishwasher, using chemical cleaners and sufficiently hard sponges for washing. Most often, the need to scrape off the bottom of such dishes burned food does not arise, because the thickness of the material prevents burning. And when cooking it can use metal cutlery - the bottom and sides of the saucepan they will not harm. Those who still did not know about such utensils as a saucepan (what it is and how to use it) now can safely put it on the list of necessary kitchen utensils - this small but convenient assistant will be useful to every mistress.