In the modern world, no housewife can do without kitchen utensils. But, entering the store, my eyes widen. On the shelves of specialized stores there are dozens, or even hundreds, of various dishes. These are pots and saucepans, frying pans and pressure cookers, steamers and various forms, as well as other kitchen assistants.
At this moment, any person will be confused. What exactly is necessary for him? What material should good cookware be made of? What to cook in it? Which one to choose so as not to make a mistake? Modern housewives increasingly prefer a roasting pan. And all because it is multifunctional, and the dishes prepared in it are simple and tasty.
General characteristics
Since fryers are a type of frying pan, their main purpose is as follows:
- frying meat and fish;
- sautéing vegetables;
- stewing complex vegetable and meat dishes;
- baking bread.
But the utensil in question has one important advantage over ordinary frying pans - you can cook in it not only on the stove, but also in the oven. That is why baking dishes is also added to the list.
The fact is that the fryer does not have a long handle; instead, there are two small heat-resistant metal handles on the sides, which allow you to place the dishes even in a small oven. The special welding method with which they are attached to the body of the fryer allows the handles not to overheat, even if the utensil is kept on high heat for a long time.
The fryer is also distinguished by a large diameter of the working surface and a thickened bottom; thanks to it, the heat in the dishes is distributed evenly, and the food is subjected to heat treatment gradually, without burning or sticking to the surface of the dishes. The appearance of the utensils in question can be very different. Today in stores you can find roasters of the following shapes:
Moreover, in any of them you can cook on the stove, despite the fact that the shape of the burner and the cookware in some cases will not match. The massive bottom of the product will evenly distribute heat and help avoid burnt or, conversely, raw food.
Most manufacturers provide heat-resistant cookware with a lid, and the attribute can perform several functions at once. The lid of some Dutch ovens is deep and flat, so it can also act as a baking sheet or frying pan with low sides. Using it for the oven, many people cook casseroles, French potatoes and pies in it.
In addition to kitchen roasters, there are also those that can be used over an open fire. Manufacturers equip such utensils with three long legs and high sides to make mixing food more convenient.
The material from which the pans in question are made also varies; it could be:
- cast iron;
- stainless steel;
- aluminum;
- heat resistant glass.
Grill pan
Grill pans come in two types: with a handle, like regular frying pans, and without it - rectangular, more like small ribbed baking sheets. The main feature of such cookware is its special textured bottom, the shape of which protects food from sticking to the surface of the pan and removes accumulated fat from the dish. It is by this ribbed bottom that you can easily identify a grill pan.
The first type of frying pans - those with a classic “frying pan” handle, are intended for use on kitchen stoves and hobs, while the second - those that look like baking sheets - can be placed on several burners at once, used in the oven, on the grill or even on an open fire. What are grill pans for? On such dishes it is especially convenient to fry sausages, steaks and hamburgers, grill vegetables and fish, homemade shawarma and many other delicacies with appetizing rosy stripes.
We recommend the model: Lamart LT1063 cast iron grill pan is a compact model for use on kitchen stoves and hobs, including induction. There is a spout for easy draining of fat. The size of the frying pan is only 24 cm, and the handle is wooden, with a hole for hanging. A great option at a very affordable price!
Cast iron roasting pans
Cast iron is one of the most suitable materials for the production of frying pans. This metal gradually and evenly warms up and cools down for a long time. Thanks to this, dishes are prepared in such dishes by simmering in their own juice and turn out very tasty.
Since cast iron is a porous material, vegetable oil and animal fats are gradually absorbed into it. Over time, a natural nonstick layer forms on the bottom and sides of a cast iron Dutch oven; the use of oil in cooking is reduced and, accordingly, the calorie content of the finished food is reduced.
Where to buy a roaster and what to look for when buying
Today, not only the range of tableware is rich, but also the choice of places where you can buy it. Heat-resistant kitchen utensils are sold by retail chains of stores selling household goods, large supermarkets selling food and household goods, as well as online sellers.
It is better to give preference to highly specialized stores, since they are more careful in choosing their potential suppliers. Before purchasing a batch of goods, they carefully study not only the demand for the products of a particular company, but also its quality, since this will directly affect the store’s reputation and, as a result, sales. One way or another, before purchasing a fryer, gain some knowledge about the manufacturers themselves. For example, the best manufacturers of dishes of this type today are European countries, as well as the USA. Leading manufacturing factories include: Lodge, Zwilling JA Henckels, Swiss Diamond.
If you happen to be attracted to a roaster of an unknown brand in a store, carefully inspect it for chips, scratches and dents. Such defects negatively affect the cooking process and, as a result, the finished food. The walls and bottom of high-quality cookware are thickened, and the size of the bottom corresponds to the distance between the sides in the upper part. Also pay attention to how tightly the lid fits to them - there should be no gaps.
If the stove in your kitchen is induction, check with the seller whether the bottom of the frying pan you like includes a special metal layer. You should not buy a frying pan whose bottom has low thermal conductivity and low susceptibility to magnets. Otherwise, the purchase will be useless, since the electromagnetic field of the stove will be poorly absorbed by the dishes.
Thus, no matter where you make your purchase - in a chain of retail stores or in an online store - you should treat the purchase of a fryer responsibly. And then she will delight you and your family with delicious and varied dishes for many years to come.
What is the difference between a roasting pan with a lid and a frying pan, cauldron or stewpan?
After all, at first it seems that they are one and the same. But in reality it is not like that.
The frying pan is used exclusively for frying and stewing on the stove. Since it has a long handle, it is not easy to use in the oven.
A saucepan is something between a frying pan and a saucepan, with a long handle. In everyday life, small saucepans are used to prepare sauces or creams. But there are also large volumes, they are used for extinguishing.
Kazan is used, as a rule, in nature. It cooks both vegetables and meat perfectly. They are similar in shape to the roasting pan. But the fire roaster has thicker walls and a bottom, which makes it easier to simmer food. And also do not forget that there is a special roaster for barbecue or barbecue. In this case, firewood or coals are lit directly in it, a grate is placed on top and that’s it, you can cook. You don’t need anything else for a barbecue at a picnic! After all, food soaked in smoke is the most delicious. An alternative is a broiler. It is portable and takes up less space.
There is another type of fryer - a frying pan. Outwardly, it looks like a regular frying pan, but in the middle it has a hole with holes. This fryer is well suited for an induction cooker. Thanks to the holes, dishes turn out as if they were cooked in the open air, and due to the high temperature, a golden brown crust is formed inside. And it is harmless, because cooking in this design requires just a little oil. This is a great gift for people who take care of their health and figure.
For those who love barbecue, but do not have the opportunity to often go into the forest, they have created a real salvation - this is an electric fryer. It is also designed for grilling vegetables, meat and poultry. Takes up little space, most models have an energy-saving mode. This type of fryer is used at home, in restaurants, supermarkets and other catering establishments.
Pilaf in a brazier
Ingredients:
- rice – 500 g
- meat – 500 g
- carrots – 5 pcs.
- onions – 3 pcs.
- vegetable oil – 100 ml
- seasoning for pilaf, salt, pepper - to taste
Cooking method:
First of all, you need to wash the rice in five waters, then soak it for half an hour. Peel the vegetables - cut the carrots into strips, the onion into rings and fry until half cooked over low heat. Next, cut the meat into small pieces, add seasonings to taste and lightly fry.
Place meat on the bottom of the roasting pan and pour vegetable oil on top. Place the next layer of fried vegetables and then rice. Finally, pour all the ingredients with water so that the rice is lightly covered. Close the lid. Place in the oven for approximately one hour, then remove and stir. Can be served.
Pork stew
Ingredients:
- meat – 500 g
- carrots – 2 pcs.
- onions – 2 pcs.
- blue – 2 pcs.
- tomatoes – 3 pcs.
- pepper – 3 pcs.
- garlic – 3 cloves
- potatoes – 500 g
- cheese – 250 g
- vegetable oil – 30 ml
- butter – 100 g
- herbs, spices - to taste
Cooking method:
Cut the meat into large pieces and marinate with spices. Wash and peel the vegetables. Cut carrots into small rings, onions into half rings, peppers into strips, blue peppers into pieces. Pour boiling water over the tomatoes and remove the skins - then cut into small slices. Peel the potatoes and cut into large pieces.
Layer all the ingredients in a pre-greased roasting pan - potatoes, vegetables, meat. Alternate all layers several times in a circle. Be sure to add salt and pepper to each layer. Cook in the oven for about one and a half hours at 180 degrees.
10 minutes before being ready, grate the cheese on a coarse grater. Remove the roast and sprinkle the top with cheese and herbs. Poison in the oven until golden brown.
Recommendations for use
In order for the Dutch oven to last for a long period, you need to follow simple recommendations:
- before starting to prepare the dish, the dishes must be thoroughly washed and calcined;
- make sure that open flame does not touch the handles;
- do not use abrasive particles when washing;
- To avoid burning, stir the dish periodically.
The container should be washed only after it has cooled completely. It is recommended to use plastic spatulas when mixing.
Fragrant cabbage with mushrooms
- cabbage – 1 piece
- carrots – 2 pcs.
- onion – 1 pc.
- vegetable oil – 30 ml
- mushrooms – 200 g
- salt and pepper - to taste
- marinade – 250 ml
Cooking method:
First you should chop the cabbage and peel the vegetables. Next, cut the onion into small cubes, grate the carrots, and cut the mushrooms into small pieces. Fry onions, carrots and mushrooms in a frying pan in vegetable oil. Next, add shredded cabbage to the vegetables and pour marinade or cucumber brine over it all. Add spices to taste, cover the roasting pan with a lid and place in the oven for 40 minutes. Cook the dish over low heat.
