Dishes: what is it, types and choice

It is difficult to imagine the life of a modern person without dishes. What does this concept include and what types of dishes exist? We will understand this difficult issue in this article.

A wide group of items is called utensils, including items for cooking, serving and eating, as well as storing food. Initially, almost all the dishes were made of baked clay, but already from the 6th-7th centuries, its metal counterparts appear, first cast iron, then copper. Much later, by the twentieth century, stainless steel products appeared, at the same time they first started talking about a non-stick coating.

The first dishes were made of clay. A special fireclay was used, which can withstand heating up to 1000 degrees. Pottery also exists today, as well as ceramic counterparts. It is intended for cooking in the oven (various pots, baking dishes).

However, there are also ceramic pots, however, they must have reinforced metal bottom... Only then can you cook in it on the stove.

Below is a list of the most popular types of materials for making kitchen utensils.

Such dishes are characterized by a thick bottom and walls, which ensures uniform surface heating and long-term heat retention. In addition, this material has natural non-stick coating, easy to clean, durable... Of the shortcomings - high cost and considerable weight.

Aluminum cookware is lighter than cast iron, but also conducts and retains heat well. The food in it does not oxidize, and therefore the enamel coating is not necessary. The non-stick coating helps to protect food from burning.Aluminum utensils are stamped and cast, it is better to give preference to the second one as more reliable.

Steel utensils are also characterized by strength, but they must necessarily have an enamel coating. If cracks or chips appear on it, the dishes must be replaced with new ones.

Stainless steel is a durable inert material that is resistant to high temperatures and acids. He is almost not afraid of mechanical stress, scratches and chips do not appear on the surface.

Expensive, usually exclusive utensils are made of copper. The material heats up quickly and cools down just as quickly; this is not suitable for all dishes. Usually, copper is used to make dishes for open fires, as well as coffee Turks.

Metal utensils usually have protective non-stick coating. The most common option is Teflon. The advantage of such a coating is the ability to apply it to dishes of any configuration, high non-stick properties, and affordability. However, Teflon cannot be heated above 200-240 degrees (usually the manufacturer indicates the exact highest heating point for a specific model of its products).

Despite the advertising promises, cooking without oil in such a pan will not work. Scratches may appear on the surface quickly enough, in which case the use of the utensils should be discontinued. The material is also afraid of temperature extremes; it is not recommended to wash it in a "dishwasher".

Ceramic is an environmentally friendly and reliable coating. It can withstand heating up to 400 degrees, this utensil is more durable than counterparts with Teflon protection. There are pans with a ceramic coating, sprayed and rolled. The first method involves spraying a ceramic layer onto the finished coating. The knurling method is the rolling of ceramics onto metal sheets, which are then turned into pans and other utensils. Cookware with ceramic coating is more expensive, but it will last longer.

Stone coating is one of the most durable... To obtain it, a polymer composition is combined with granite or marble chips. The resulting mixture is processed on the inside and outside of the pan. Manufacturers position such a coating as extra-strong, but this indicator depends on the thickness of the protective layer. It is optimal if the thickness of the bottom of the utensil is 4-6 cm, and the stone layer is applied in 4-5 layers.

This frying pan heats up quickly and evenly. Meat and fish, as well as other foods containing fat, can be fried without oil. If you choose a high-quality model, then it will definitely last longer than analogs with ceramic or Teflon non-stick layers. However, utensils with stone protection are more expensive. She is afraid of sudden temperature changes, not all models can be washed in the dishwasher.

The most durable and durable (service life - up to 20-25 years) is titanium coating. Despite the fact that the content of this element in the protection layer is minimal, it is sufficient to provide improved technical characteristics of the cookware. The titanium coating is resistant to fading, scratches, mechanical damage. The material does not oxidize, does not change the taste of products.

Not always and not all kitchen utensils have a protective non-stick coating. Aluminum (dishes will be very capricious) and cast-iron models may not have such. Cast iron has a natural protective layer, however, for its appearance, the utensils should be calcined with oil over low heat.

Cast iron and steel pans are usually coated with enamel. It protects food from oxidation and prolongs the life of the pots. It is convenient to cook soups, cook and stew vegetables and meat in enameled dishes. But boiling milk (and products based on it), pasta in such a dish is not recommended. The contents will stick to the dishes and burn.

The modern version of kitchenware is made of heat-resistant glass and silicone. Glass models are suitable for ovens, microwave ovens. They look quite attractive, but they are quite capricious in care and are more fragile than their metal counterparts. Glass tins are generally not suitable for baking.

Ceramic molds and pots, as well as tableware, can heat up quickly and retain heat for a long time. Kitchen ceramics are usually coated with glaze, which prolongs their life, but if you want to cook dishes as authentic as possible in pots, choose the model of utensils without glaze. So on the surface of the utensils pores are preserved through which excess steam is removed.

Tableware for serving can be made of ceramics, earthenware, various types of food-grade plastics, metals... Tea, coffee sets, tureens, salad bowls are usually made of porcelain, glass, faience, and ceramics.

Porcelain tableware is graceful, light weight, increased strength and a fairly high price. By the way, the most expensive is always thin-walled porcelain dishes. It is also characterized by a smooth, glossy surface. In some cases, the bottom of such dishes may have roughness, which is not a defect. This is because it was adjacent to the oven shelf during firing.

Such dishes are inferior to the porcelain counterpart in elegance. It is thicker and rougher, and has a higher moisture absorption rate. This feature can be neutralized by applying glaze.

A very durable material that is 6 times more durable than porcelain. Glassware can be transparent and opaque, in most cases suitable for use in the microwave. The best option in terms of balance between price and quality.

Glasses, glasses, dishes for alcoholic drinks are made of glass, which can be ordinary, crystal, heat-resistant. Among the novelties, it is worth highlighting products made of double glass, which allows you to maintain the temperature of the drink and does not allow your hands to feel the warmth or coolness of the drink.

Plastic dishes are disposable and reusable... The first is often used at picnics; it serves food in snack bars, pies, fast food establishments. Such utensils should not be reused. Reusable counterparts are usually multi-colored translucent plastic dishes that can be washed and used for hot dishes.

Wooden dishes today - it is rather a decorative element. Also, meat, cheese, bread and pastries can be served on wooden boards, plates. However, it is worth remembering the high hygroscopicity of the tree. It quickly absorbs fats, juices, odors.

All variety of tableware can be divided into groups. The basis for such a classification will be the scope of its use.

Traditionally, kitchen utensils are distinguished, or for cooking. First of all, this group includes pots, pans, kettles, baking dishes, as well as auxiliary devices for cooking - ladles, slotted spoon.

Prepared food is placed in a bowl, which is placed on the table and from which the food is eaten. These are the so-called serving utensils - tureens, plates, salad bowls, glasses, cups, as well as cutlery - knives, forks, spoons. In a word, this is all the dishes that are used for table setting.

Special utensils are used to store food. These are all kinds of cans, containers, oilers, containers for sauces and vegetable oil. This group includes all products that are suitable for storing raw or cooked food.

In addition, sometimes auxiliary dishes are distinguished, referring to it as champagne buckets, napkin holders, spice sets.

Let's take a closer look at each of the varieties.

From the name it is clear that this group includes utensils in which food is prepared. As a rule, it is made of metal and is characterized by strength and durability. Kitchen utensils can have different capacities - from a volume for two to multi-liter items for a large company.

All the variety of kitchen utensils can again be divided into subgroups depending on its appearance and functionality.

Utensils designed for frying on the stove and baking food in the oven. It is a metal heat-resistant cookware usually of a round or square shape with small sides. For convenience, the pans are equipped with lids and handles.

A frying pan for every day can be called a universal one. It is quite large, with a round bottom and walls of medium height (sometimes straight or slightly sloping). A non-stick coating is required. The most popular among the latter is Teflon, but it is also the most capricious. The maximum heating temperature of the Teflon coating is 200-220 degrees. There is also a ceramic coating that is more resistant, withstands heat up to 400 degrees.

The most durable is considered titanium non-stick coating, although the cost of such a frying pan will be high.

Suitable for stewing meat and vegetables, baking them in the oven brazier. It is a deep frying pan with two handles and a metal lid. It has thick walls and a bottom, and therefore is optimal for cooking cabbage rolls, meatballs, stuffed peppers.

Frying pan wok intended for cooking Asian dishes - primarily noodles with vegetables. Such a pan is easily recognizable by its convex bottom and thick walls. Due to the design features of the pan, maximum heating occurs in its lower part, which is why it is important to use special thin noodles in it, and cut vegetables finely. In addition, the dishes must be stirred all the time.

For those who want to fry without oil and prefer healthy food, we can recommend grill pan. It is easily recognizable by the ribbed bottom. Thanks to this shape, hot air rises from the pan and the food is cooked without the use of oil. Besides, fat released from food flows down the ribbed structure to the bottom of the pan, which means the food no longer comes into contact with neither. A grilled dish also looks very attractive - it has crispy stripes.

If you often cook tobacco chicken or other dishes that require press, then it makes sense to purchase a special frying pan. It is massive thick-walled utensils with a press, which pushes food to the bottom of the pan.

Pan with different branches convenient for frying several products at the same time. An important point - the more cooking zones there are, the smaller the portions will be.

Waffle iron - another type of frying pan that has a special groove, thanks to which Viennese waffles and similar desserts are obtained.

A special frying pan is used to prepare the traditional Italian paella dish. it round, thick-walled utensils with a thickened bottom, low sides and handles on both sides.

For pancakes, it is also better to purchase a separate pancake pan... These are round utensils with low sides and a thin bottom.

Metal sheets with small sides, used for baking dishes in the oven.

Assistants for baking pies, bread, making cakes. They are characterized by a variety of shapes and sizes, give the dough the desired configuration.

Deep utensils designed for cooking soups, vegetables, some second courses. The main requirements for pots - heat resistance, high enough walls. Pots differ in many criteria - material, bottom diameter and wall height, capacity.

Small pots with a capacity of 1-3 liters are suitable for cooking small portions.They are convenient for boiling eggs, cereals, boiling milk.

Pots with a volume of 5 liters or more will be needed for a very large family, as well as for cooking compotes, salting cabbage, preparing preparations for the winter.

The "transitional" utensil between the pot and the frying pan can be called a stewpan. This low saucepan or pan with high sides and a thick bottom is suitable for stewing vegetables and making pureed soups.

Cauldrons and bowlers are intended for cooking oriental dishes - pilaf, stewed vegetables, meat dishes. Please note that for cooking on the stove, this type of utensil must have a flat bottom, analogs with a convex bottom should be used exclusively for cooking on an open fire.

If you cook porridge a lot, consider purchasing double bottom pans... Water is poured into the space between the bottoms, which, when heated, promotes the boiling of the cereal. As a result, the porridge does not burn, it tastes like the one that is cooked in the Russian oven.

Steamers and steamers are designed for steam cooking and are a double pan with mesh or tiers. Water is poured down, and food is laid out on the tiers. The latter is cooked under the influence of steam.

Buckets - small pots for boiling water or other liquid. Sometimes they are used for boiling eggs, vegetables, cereals.

Roasting pots, cocotte makers - utensils that allow you to cook second courses, vegetables, julienne in the oven. Usually the same dishes "wander" in the category of serving, since the dish is served in it on the table.

Kitchen utensils also include colander (bucket with perforations at the bottom), various ladles, spatulas, mortars, graters and grinders, bowls, cutting boards.

Table setting usually begins with the arrangement of the plates. Dinner plate can be used for first (deeper) and second (flatter) courses. Snack plates serve both hot and cold snacks. The diameter of the snack plate can be 20-30 cm.

Served with pies, croutons, bread pie plates, and for desserts there is a dessert version with a diameter of 20 cm. You can also put fruits in them.

The fish dish can be recognized by its elongated shape. In Soviet times, they were also called herring women. A small flat dish - for caviar. And the deeper one, in the form of a shell, is intended for oysters, seafood, as well as salads from them.

A plate similar to the dining room for the second, but with sides, is served with eggs and scrambled eggs, omelettes. Dishes are meant to have a separator. They can serve dishes immediately with sauces.

Small (up to 10 cm in diameter) deep plates are called sockets, but they are intended for preserves and jams. For jelly, berries and fruits, bowls are served. They have a slightly smaller diameter than the rosettes and a deeper bowl.

For drinks, use cups - tea, coffee. The standard volume of a tea cup is 250 ml. They are served complete with a saucer. Coffee cups look like tea cups, but their volume is usually 150 ml. Even smaller cups (75 ml) are provided for strong coffee. Larger (200-250 ml) - for cappuccino.

An analogue of a teacup is a mug, but it exceeds the volume of a teacup. They are used in everyday life for tea and coffee, but are not served as serving utensils. For broths, it is customary to serve broths - this is a deep bowl-shaped dish with two handles. The bowl is an eastern analogue of cups, but without handles, spherical in shape.

Alcoholic drinks are served in glasses, glasses, wine glasses. Almost every drink and even its subtype has its own serving utensils (for example, glasses for white and red wine, according to modern etiquette, should be different). Juices, compotes, water are usually poured into glasses. They can be high or low, with walls expanding upward.

Table setting involves the use of cutlery. They are divided into main (intended for individual use) and auxiliary (used to transfer part of the dish from a common plate to an individual one).

The minimum set of cutlery is a spoon, fork, knife, and a teaspoon or dessert spoon. However, here you should take into account what dishes will be served to the table, since there is a fish fork and knife (tongs), salad and snack fork, dessert fork and knife, buffet tables, fruit, seafood cutlery.

Storage utensils are primarily a variety of containers. Today they are made mainly of food grade plastic, silicone. Glass counterparts are also suitable, however, do not store food in a glass container in the refrigerator, and then reheat the contents in it in the microwave. Due to the temperature difference, the glass will crack.

Small enamelled pots can also be called storage utensils. Thanks to the enamel layer, oxidation processes do not occur in them, but this is true only if the integrity of the enamel is preserved.

Today, few people are surprised by dishes of an unusual shape. As for pans and pans, these are usually round dishes. Pans and baking dishes can also be square.

Among the plates are also popular circle and square shapes... In addition, you can find dishes for serving on sale. in the form of leaves, flowers, complex geometric shapes... When purchasing these items, keep in mind that they can be difficult to store and take up a lot of space.

There is a tableware for a particular celebration. Most often, you can find sets in the New Year's or Christmas style. Children's tableware is also always themed - the images on it are dedicated to the hero of cartoons and fairy tales; you can also find thematic children's birthday kits on sale.

Classical or Romanesque dishes are usually massive ceramics, simple geometric shapes, pure solid colors (white, beige, ivory).

Gothic sets - this is an unusual, but at the same time quite simple in shape dishes, a combination of wood and metal. Glass and plastic will become a sign of high-tech.

For products in japanese style use ceramics, porcelain, clay. The items look original, demonstrate the historical features of the country, and are stylized to resemble ancient national dishes.

And here chinese dishes, unlike Japanese, is characterized by a large number of ornaments and patterns. The shapes are more graceful here, and the dishes themselves are more elegant.

Country style - this is wood, ceramics, clay. An obligatory element is pictorial ornaments with a floral and plant motif. Dishes in the Spanish style are translucent, bright, and often combine several contrasting colors within one set. Scandinavian cuisine is dominated by white and purple wooden and ceramic dishes. Stylish simplicity and laconic form - these are the features of this style.

French style - these are transparent and translucent objects, vases and wine glasses made of matte porcelain, color restraint.

It is advisable to have 3 pans in the kitchen. The volume is 5-7 liters (for making soups and compotes), 3-5 liters (for the second, side dishes) and 1-2 liters (heat up food, cook porridge).However, for cereals and sauces, it is recommended to get a stewpan.

If there is not much space in the kitchen, then you should choose a set of pots. It is convenient to store them by placing them inside each other. If you buy the utensils separately, such a "nesting doll" may not work.

Frying pan required at least 2 - more (for meat, stews, side dishes) and less (for morning scrambled eggs or omelet). Convenient if a large saucepan can be used both on the stove and in the oven. However, for the oven, it is recommended to acquire at least one baking dish.

The number of cutlery, glasses, cups and plates - deep and under the second, is usually calculated by the number of household members. On average, this figure is multiplied by 2-3. A small family will need 2-3 ladles, the same number of slotted spoons, spatulas.

When choosing dishes for the home, it is important to consider its purpose. When choosing pans, you should pay attention to the thickness of the bottom and walls. The optimum thickness of the bottom is 4-6 mm, of the walls 2-4 mm. Thinner utensils will quickly deform, dishes will burn on them. Thicker bottoms and walls will take too long to heat up, which can affect the taste of the finished dish.

When choosing a grill pan, you should give preference square product, especially if you plan to fry meat or fish steaks, entrecotes on it. The square shape will be more spacious - you will be able to fry 4 portions at a time.

Another criterion for choosing kitchen utensils is their compliance with the type of stove. The most demanding cookware choice is an induction cooker. The utensil must have a ferromagnetic bottom, otherwise it will not heat up. The bottom of the dishes must be thick (for pans it is at least 5 cm), at least 12 cm in diameter. Otherwise, the magnetic coil will not activate. It is important that the bottom of the utensils is even, otherwise uniform heating cannot be obtained.

Glass ceramic hobs require cookware with a perfectly flat and smooth bottom. As a rule, well-known brands treat the bottom of such utensils with a special dark compound that improves the thermal conductivity of the product and reduces the risk of scratches.

Any kitchen utensils, regardless of the type of stove, if possible must have the same base diameter as the cooking zone. The wider the pan (provided that its diameter matches the size of the burner), the more convenient it is to stir the food. However, a tall casserole is also very useful in some cases, such as when boiling spaghetti.

It is more convenient to purchase kitchen utensils with a lid. It can be of the same material as the utensil itself, or heat-resistant glass. The latter are convenient in that they allow you to monitor the process.

About what kind of dishes are and how to care for them, see below.