Double-bottom pans came on sale in the late 20th century. Since then, they have gained great popularity among housewives. They were loved for their appearance, ease of use, reliability and durability.
Instruction manual
1
The best choice is to make a pan in a specialized store or department. In such places they can offer to consider sample dishes in the context, offer quality certificates, a guarantee for 2 years, other useful information. You know, good quality dishes cannot be cheap, but such a pan will last more than 6 years.
2
Before buying, pay attention to the appearance of the kitchen utensils: inside and out. The pan should not be scratched or dented. High-quality metal processing is the key to the perfect cleanliness of the dishes, in this regard, inspect the polished surface from all sides. Choosing a matte or glossy pan is not a matter of principle. The difference in metal processing affects, by and large, only in appearance. Except for one, in the process of long use, small scratches will be less visible on the matte surface of the metal.
3
Next, study the marking, most often it is at the bottom of the pan. In some cases, this product information is printed in the passport. The best steel is marked 18/10, which means that the dishes are made of medical food steel. These two numbers carry the following information to the consumer, the first is the percentage of chromium in the alloy, the second is the percentage of nickel. This material is the best for kitchen utensils, it is not exposed to alkalis and acids even at the time of heating.
4
The thick bottom in capsule pots was not invented in vain. Thus, engineers solved the problem of thermal conductivity of stainless steel kitchen utensils. Having chosen a pan with a double bottom that you like in appearance and volume, pay attention to its weight. A heavier pan gives hope that its bottom, like a "sandwich", is made in accordance with GOST. Food in such a container will evenly heat up, will not burn, and will remain hot for a long time. A pan with a wall thickness of 0.5 to 0.8 mm is considered the best option for home use. The double bottom must be at least 4-5 mm. It often consists of two layers of stainless steel, which are located outside. The inner disk is made of aluminum or copper.
5
Double-bottom pans may differ in production method. There are stamped and cast. The first option is quite acceptable, but cast pots last longer.
6
Pay attention to the handles, they can be fixed with bolts or welded. The first option is durable at first glance. But do not forget, the place to mount the handles is exposed to the accumulation of dirt. Welding, if performed correctly, makes it possible not to heat the metal handles due to the small contact area. Not every pot with metal handles can be used in the oven. This nuance should be clarified with the seller or study the instructions that came with the product.
7
The lid on the selected pan must lie tight. The bottom should not have bumps, barbs.
8
Having examined all the data, it is not difficult to get a good pot that does not spoil your health, food. It will become convenient to use for many years.
