A good cookware is essential in every kitchen. There are however different qualities of pans. Differences that can be very big. Just like the prices. The price differences are largely explained by the choice of materials. Then, each brand offers a structure, a conduction of heat and a level of quality of its own. Deformation and deterioration of heat conduction are two important criteria for choosing a good pan.

Quality pans will not automatically make you a great cook, but they will certainly help you. We tell you everything you need to know when buying the most important kitchen utensil. Choose the right basics like the bottom, lid and sleeves to make the kitchen even more pleasant.

The Importance Of Good Materials

When buying a quality saucepan you should pay attention to the materials used. The material with which it is made determines how you can cook with your pan. But also how you will have to clean and maintain it. The most common materials are cast iron, aluminum and stainless steel. The lower quality pans are made from a metal plate that is then bent. This results in a certain tension on the sheet. And therefore a risk of deformation during rapid changes in temperature or when switching from one heat source to another. Unfortunately you will just have to put your pan in the trash. Especially if you cook with electricity. In addition, the metal is likely to rust,

Pots Materials

The best pans are made of materials that do not deform and do not degrade by rusting or discolouring. A good example is aluminum. Aluminum is a light material. It is relatively cheap and easy to form and mold. In addition, aluminum conducts heat well. However, aluminum also has some disadvantages. Aluminum is not dishwasher safe and does not resist acids and salts. White spots are formed then. This is why the aluminum core is encapsulated between layers of another material, usually stainless steel. This is also called a multilayer structure. It is important that the edges of the pan are encapsulated as well. Otherwise the moisture will reach the aluminum and the edges will rust.

Another great advantage of stainless steel is that it is easy to clean. You can put it in the dishwasher, scrub it with a scouring sponge, this is no problem. The important thing is that the result is clean. You can even let your stainless steel pan wait all night before cleaning it, still no problem. You will simply wash it the next day. A good example is the Spring and Fissler pans .

Uniform Heat Diffusion

The result of the preparation of your dish depends on the good diffusion of heat in the pan. The more uniformly the heat is diffused, the better the control of the cooking. You can test the heat distribution in your pan with the famous flour test. Cover the bottom of the pan with an even layer of flour and heat it on the stove. Brown circles will form in the flour with a pan whose thermal conductivity is not good. A quality pan ensures even heat distribution, so the flour will brown uniformly.

Copper is a very good conductor of heat but it is a rather expensive material and difficult to maintain. A good alternative is aluminum. Aluminum is a good conductor of heat, less expensive and pleasantly light. That’s why modern pans have an aluminum core. For low quality pans aluminum is only used in the bottom of the pan. While the walls of quality pans are also provided with aluminum. This allows absorption, distribution and storage of optimum heat from the bottom up. This not only ensures optimum cooking but also prevents heat loss. So you also save energy.

A Good Background

“The thicker the bottom, the better the pan”. This is a myth. A thick bottom keeps the heat long, sometimes too much. The steps are then: You boil the contents, you lower the fire, and what happens? Nothing. The content will burn anyway since the bottom keeps its temperature long. Very annoying for example when preparing sauces. The pots in our assortment have a good thickness bottom to avoid burning food by using them properly. Always use the suitable pan for proper use.


A suitable lid keeps the heat and moisture in the pan. In this way, you preserve the flavors better and use less energy. Some give preference to a heavy lid for a good closure. Others prefer a glass lid to monitor cooking on the way. There are also lids with a curved shape or with pimples inside. The steam of cooking thus returns to the pan. This allows uniform distribution and avoids moisture loss.

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