How to choose a pot? With us, you can really choose the right one

A pot is the cornerstone for any cooking, baking, stewing or even frying. It is therefore definitely not to be missed in any household. However, choosing the right one can be quite tricky and you need to pay attention to several factors. Let’s choose the perfect pot for you.

Fig. 01: A person picks out new dishes a few times in a lifetime. Home looking for quality pots for comfortable cooking. At the cottage you look for good value for money. We can help you find your way around and prepare you for everything.

How to go about choosing a pot?

Focus on its use

Before you even start choosing, tell yourself what you will primarily use the pot for and ask yourself basic questions:

• • How many people will I cook for most often?

• • How often will I cook in the dishes?

• • What quality do I expect?

• • What am I going to cook in it?

• • What type of stove or hob do we have at home?

Now you can better imagine which pot you really need. If you’re furnishing a new home or need a complete change of cookware, then you can choose from a variety of types and volumes.

Types of pots

If you already know what you’re going to use the pot for, you can easily determine which type is right for you. There are several basic types of pots on the market:

• • Universal pot – If you want to use one pot for everything, choose the universal pot. Compared to a casserole, it is significantly taller.

• • Pressure cooker – The advantage of pressure cookers is time saving. Thanks to high temperatures and pressure, you can cook food much faster.

• • Pasta pot – Mostly a two-piece pot that will make it easy for you to cook pasta.

• • Electric pot – Electric multi-function pots are great for slow cooking. They can boil, roast and fry. They can therefore replace many kitchen appliances.

Heating source. It won’t work without it

Knowing the type of heating source is key when choosing a pot. Most pots can be used for both gas, electric or ceramic hob. You should be most cautious with Induction plates, where the pots must have a ferromagnetic bottom (stainless steel, enamelled metals, cast iron). Most induction pots are also equipped with a so-called “ferrofilm”. sandwich bottom, which is reinforced, allows induction heating, distributes heat evenly and prevents scorching.

Warning! For pots smaller diameterswhich are designed for induction, the plate may not be switched on. Each plate has a different sensitive sensor for switching. Therefore, dishes with smaller dimensions need to be physically testto see if it will work on your appliance.

Fig. 02: Induction hobs or cookers are a modern way of heating pots and pans. However, not all pots are suitable for induction use and care should be taken when choosing one.

The dimensions of the pot are also important.

When choosing a pot take into account not only the volume but also the height and diameter of the bottom depending on what you are going to cook in it and for how many people. For example, a pot with a capacity of 5-10 litres will work well for a family of 4-6 members. Families with more people should choose pots with a capacity of more than 10 litres.

Choose the diameter of the bottom of the pot according to the size of the hob. A large pot would result in uneven heat distribution on a small hotplate. Conversely, a small pot on a large stove could damage the vessel wall.

The material of the pot

You may have noticed that there are many types of pots of different materials on the market, and it is really very difficult to navigate around to choose the right one.

• • Stainless steel pots – are golden classics that can withstand high temperatures. However, not all pots are of the same quality. When choosing, look at the thickness of the stainless steel and especially the bottom, which usually indicates the quality of the pot. The best quality pots are marked 18/8, 18/10 or 18/12. The worst quality pots are 8/0.

• • Enamel pots – are really long-lasting and resistant to temperature shocks. The body of the pots is usually made of aluminium, cast iron or other thermally conductive metal. The enamelling is just a surface finish that you have to take care of to avoid chipping, which could cause unwanted food contact with the inner material.

• • Cast iron pots – are solid and durable. They conduct heat well and have a long service life. All-lithium pots can be used on all types of heating including cooking on the fire and baking in the oven. The disadvantage is the higher weight.

• • Ceramic pots – are fired from clay and have a non-stick surface. They retain heat perfectly. The disadvantage is the high purchase price and fragility.

Fig. 03: Ceramic pots offer cooking with as little fat as possible. The ceramic surface is non-stick but does not contain PTFE and PFOA, which increases safety and health safety.

• • Titanium pots – are resistant to temperature changes and mechanical damage. The pots consist of several types of materials and layers. The body is usually made of a thermally conductive metal, usually aluminium.

• • Copper pots – conduct heat excellently and are the partner of many professional cooks. The inner surface tends to be stainless steel, tin or non-stick painted, as copper should not be in direct contact with food. The disadvantage is definitely maintenance and higher purchase price.

• • Granite pots – have a body of conductive metal and a layer of granite or granite on the surface. They are scratch resistant and can handle high temperatures

• • Glass pots – Glass cooking pots are great for gradual heating to different temperatures, but are not suitable for temperature shocks as they may crack. Excellent for cooking on electric and ceramic hobs or in the oven. However, they are not suitable for direct contact with flame.

And what aluminium? Aluminum is primarily used in production as a conductive metal for the body of the pots, where it is covered with another material to prevent direct contact with food.

When selecting the material, be sure to also look at the processing of the bottom so that it has non-stick finishes and material. Excellent is Teflon, ceramic or the aforementioned sandwich bottom.

Fig. 04: Design also plays a role in the choice of pot material. Cookware should be primarily practical, of course, but it’s important that it looks good and fits in with your kitchen.

Lids and straining

The most common type of lids are glass ones, which allow you to monitor the cooking process. They are usually fitted with an opening to allow excess steam to escape. However, you can also find lids that are adapted for direct cooking or all-stainless steel ones that can also cope with oven baking.

Not every pot is dishwasher and oven safe.

If you’re counting on putting a pot in the dishwasher, check the product description to see if this is possible. Not all materials are dishwasher safe. The most common problem is with dishes that have aluminium body or base. Some preparations distort the aluminium, which then turns a gray color.. If you can’t find much information on washing, contact the manufacturer or dealer directly.

What about the oven? When you put the pot in the oven, put attention to the lids and handles. Not all are adapted to high temperatures and could be damaged.

How to clean a burnt pot?

This is a problem that probably everyone has encountered. However, a burnt pot definitely does not belong straight in the trash. A proven way to get rid of scorch marks is to de-soaking. Just pour hot water over it, add detergent and let it sit for a few hours or overnight.

Another tried and tested tip is to sprinkle the burnt area baking soda, drizzle with lemon juice and then vinegar. Spread the resulting mixture over the pot or pan and leave for a few hours. Then wash off. Sometimes it is necessary to repeat the procedure several times.

So, what? Do you know which pot is right for you? Take a look at the range of pots on our e-shop!