A stewpan is an utensil convenient for cooking various types of food, which is fundamentally different from ordinary pans and pots. Recipes for stewpan dishes can be more than varied, it is only important to understand the principle of its operation.
Stewpan and everything related: features of this dish
It looks like a flat pan with thick sides and bottom, but in diameter it is more similar to a frying pan. The thick walls and bottom distribute the temperature evenly inside, ensuring perfect braising under the lid, as well as helping to retain liquids inside in those recipes where it is needed to achieve a harmonious taste. According to the type of materials used and the inner coating, the saucepans may differ, but the dishes are equally tasty both in steel and stainless steel saucepans. If the inner coating of the saucepan is non-stick, then it can be used in the same way as a similar pan, that is, with a minimum amount of fat when cooking.
What dishes can be cooked in a stewpan
In principle, there are no restrictions in recipes and dishes in a stewpan can be more than varied. You can even find information about the fact that, if desired, it is possible to cook even soup in a saucepan, if for some reason the pots were unavailable. Among the things to cook in a stewpan are pilaf, stews, porridge with vegetables and meat, meatballs or any other semi-finished products with the addition of sauce. Separately, you can use the stewpan for the preparation of the sauces or gravies themselves, without worrying about the fact that they boil over the edge, as can happen when using a regular frying pan. No less successfully, you can fry any kind of meat and semi-finished products from minced meat in a stewpan, as well as use it with a sufficient amount of vegetable oil for cooking dishes with a deep-fat effect, be it pasties or a serving of French fries.
Cooking rules
There are no difficulties with how to cook in a saucepan. Simple rules depend only on what kind of result you want to get. If it is necessary for the products to have an even and golden crust, then the lid for the stewpan is not used during cooking. Cutlets, meat or other products are fried over a sufficiently high heat on both sides. In the case when the recipes involve stewing, then the saucepan is covered with a lid and the dish is cooked over low heat for the time necessary to prepare the selected volume of food. The convenience of the stewpan in this case is that the food can be fried first, and only then stewed. According to a similar principle, dumplings, stews or pilaf with meat are very tasty.
