What saucepan is better for cooking soup: fish, milk or borscht?

Choosing a pot for first courses depends on the type of soup, volume, shape, design, environmental friendliness and thermal conductivity of the material. It is important that the cookware does not spoil the taste of the contents, does not create problems with care, is practical, functional and durable.

Shape and volume

The minimum capacity of a soup pot is 1.5 l. The capacity of cooking utensils for cooking first dishes is calculated on the basis of the number of family members. The volume per person equals one liter. To the final figure, add from half a liter of volume for foam, boiling water. Volumetric crockery is needed if you plan to cook broth from large chunks of meat or a whole chicken carcass.

For borscht choose a high cylindrical shape pot with a diameter of the bottom not less than 20 cm or as a pot with convex walls of the volume of three liters. This is explained by the fact that the sour dish retains its consumer properties longer than the classic and cooked for several days.

Important! To cook liquid soup take a pot of medium height, so that it was convenient to remove the foam, for a thick first course - a lower dish.

Classic soup and borscht pots

In addition to the shape and size, when choosing a pot, pay attention to the fittings and the lid, which should fit tightly to the edges of the vessel, have a hole for steam. With nonheating handles it is convenient to move the pot from place to place, with removable handles - to store in the fridge. If the handles are welded rather than screwed on, the risk of scalding increases.

Classic vegetable on meat broth and complex recipe sour soups are cooked in steel, enameled, glass pots. Non-stick ceramic-coated vessels, the walls and bottom thickness of which is at least 5 mm, can be easily washed and serve for a long time. Soups in ceramic for a long time do not cool down, are safe for health. The disadvantage is that they do not tolerate sharp temperature changes.

Made of stainless steel

Professionals prefer reliable and durable pots made of quality stainless steel with a thick bottom of well-known brands (BergHoff, Kohen).

The alloy composition should not contain nickel, which when heated reacts chemically with the broth, forming carcinogens.

Universal stainless steel is durable, it heats the food evenly when boiling, keeps cooked dishes for a long time. The only drawback - the price of pots made of a quality alloy from reliable manufacturers "bite".

Enameled

Ideal for sour and ordinary soups, enameled crockery. In it, water boils quickly, borscht is stored in the refrigerator for a long time, the metals do not interact with the products during cooking.

Quality is considered a heavy, thick-walled pot with a uniform coating without gaps, dots, and swells. Disadvantages of enameled utensils - brittleness of enamel, chipping. Among the leading manufacturers are the Turkish company Savasan and the Russian factory "Stalemal".

To prevent the cheese from sticking to the bottom of the soup with this ingredient, choose non-stick cookware with titanium, ceramic or marble coating. If the recipe does not call for meat, the soup is cooked in a thick-walled pot with the possibility of frying like a wok.

Stylish Glass

You can serve soup or borscht in fireproof glass instead of a soup pot. The pots are environmentally friendly, aesthetically pleasing, can withstand temperatures of 300°C, and are dishwasher safe.

With all the advantages of glass cookware in it will not be able to cook soup for a large family, as products from heat-resistant material produce a volume of up to three liters. Another significant disadvantage is the lack of a valve for steam escape.

What to cook fish soup, fish soup

The word fish soup is associated with a fishing pot made of titanium alloy, stainless steel or light aluminum. At home, the first fish dishes are cooked in pots of non-porous materials that do not absorb the smell of fish.

The thick-walled stainless steel cookware is the most suitable for soup. The dish acquires a bright rich flavor and aroma while stewing in it.

Enameled pots without chips are also used for fish soups. Aluminum pots impregnate the smell, give the contents an unpleasant taste.

Pots for milk and cheese soups

For the preparation of milk soups and porridge choose stainless steel dairy pots with double walls, between which the water is poured. Thanks to the pressure-relieving whistle, the multi-layered thick bottom and the steam-bath effect, the milk does not stick and does not reach the foaming stage. There is no need to stand at the stove and watch to ensure that the milk does not "run away".

The best milk cookers from brands Zeidan, Bekker, MAYER&BOCH guarantee even heating, durability and reliability. The disadvantage - the addition of water during cooking.

Cold soup pots

Okroshka, beet cholodnik, gazpacho and other cold soups are often prepared in the same dishes that are put on the table. For this purpose, ceramic tureens from services, glass pots, through the walls of which you can see the bright vegetables, are suitable. You can serve okroshka in a ceramic pot.

Kitchen utensils made of stainless steel and coated with enamel are used if you do not plan to pour the okroshka at the table.

What pots are not safe for your health

It's not a good idea to cook soup in a saucepan:

Made of low-quality stainless steel

Often under the guise of cookware from well-known manufacturers hides adulterated, containing impurities of copper, nickel and chromium in amounts greater than allowed (10 and 18% respectively). Non-ferrous metals interact with the broth, forming toxic salts. Define low-quality cookware by the price, which is an order of magnitude lower than the branded ones. A dish cooked in such a pot has a metallic flavor.

Chipped enamel

Chipped enamel is dangerous because heavy metals get into the soup, causing poisoning, rapid fatigue, headaches, reduced immune protection. Especially a lot of toxic compounds are released in an acidic environment (borscht, soups, soups with tomato). It is not recommended to use pots with bright enamel coating, except blue, cream, black, white, gray-blue. Many harmful metals are found in brown, red, yellow dyes.

Of frosted aluminum.

Chemical scientists consider kitchen utensils made of aluminum to be the leader among cookware hazardous to health. Metal ions penetrate the contents of the container, accumulate in the body, causing symptoms of intoxication.

The variety of choices raises doubts. Do not make a mistake if you choose several pots of different volume, purpose. The most durable and reliable cookware is made of stainless steel and glass. The advantage will be a thick multi-layer bottom with non-stick coating, nonheating, bolted handles.