In the kitchen, you can often find pots made of a variety of materials - aluminum, cast iron, stainless steel or enameled. The hostesses determine which dish in which dish will be cooked at random or out of habit. Let's consider in detail what each pan is intended for.
Aluminum pans are inexpensive and lightweight. When cleaning such a product with a hard washcloth, a considerable layer of metal is erased, which gets into food. Aluminum does not like caustic environment, therefore cabbage soup or milk porridge form compounds that can be harmful to health. Although it is recommended to boil milk in an aluminum pan, it does not burn in it. After boiling, immediately pour the milk into a ceramic or glass container. Ideally, these pots are suitable for cooking non-acidic vegetables or non-dairy cereals.
In enamel dishes, food burns quite strongly, and negligence leads to enamel chips, and the metal under the enamel forms very dangerous substances with food. Therefore, you must not use a damaged enamel pan. Such dishes are well suited for making soups and stews, they also make wonderful compotes and jelly.
Cast iron cookware is good for dishes that require long cooking. The disadvantages of such pans include the ability to rust and crack easily upon impact.
Refractory glass ceramics preserves the taste of the prepared dish well, but is fragile and does not like point heating. For such dishes, it is imperative to use a divider, but for electric stoves and microwave ovens, these dishes are ideal.
Teflon-coated dishes require gentle handling; such dishes cannot be washed with a metal brush. If you cook in this dish without oil, the food may not burn, but the coating itself will last much less.
Stainless steel dishes are universal, dishes rarely burn in them, if the lid is tight, and it is very easy to wash the stainless steel.
