Pan as a way of knowledge
of Definitions to a pan it is given much - “the right hand“, “journeyman“, “buddy“, “a lunch cradle“. One of the best - from Italian the chief - the cook Antso Vinestrini:“ The pan is a way of knowledge of food and human soul“
of the Milestone of history
the First pans appeared in Russia only at the beginning of the 18th century, together with the crinolines and powdered wigs “invited“ by Peter the Great. They were made of cast iron. Before at an arsenal the Russian cooks had only clay pots and pig-iron coppers. At the end of the 18th century iron pans with the long handle, primogenitors of present stewpans began to be used. At the beginning of the 19th century at once in several countries of Europe there were first enameled pans. Stainless steel, the main material from which the professional naplitny ware is made today was invented in 1921 in France.
Today professional pans the set, the most different forms, the sizes and appointments is issued. Lines of trademarks include 20 - 30 and more names. Happens that the pan is thought out especially for preparation of a certain dish.
the Main materials for pans - stainless steel, cast iron, aluminum and a copper alloy. The enameled pans in restaurant kitchens are almost not used. Enamel is too subject to cracks and chips and does not maintain rigid professional loading.
Obvious superiority belongs to a stainless steel - steel 18/10. Use an alloy 20/10 slightly less often - it also quite is suitable for professional ware, and at the same time is 15 - 20% cheaper. Stainless steel proved as one of the most durable, durable, convenient in work and in leaving of materials. This alloy perfectly reacts to different temperature - up to the highest, and to various sources of heat - an oven, a ring, the furnace. He is not afraid of corrosion, is hygienic and safe for health. One more feature - stainless steel never influences taste of a dish. The only lack of this material - rather low heat conductivity, but also learned to cope with it. At many pans from steel 18/10 a multilayered bottom - so-called “sandwich“: special laying from aluminum, sometimes from copper is used. In some pans (they are more expensive usual for 40 - 60%) not only the bottom, but also walls are multilayered.
By the way
In a pan from stainless steel should not add salt to cold water - at the bottom there can be indelible dark stains. Aluminum pans cannot be washed with a metal sponge - it scratches a soft metal surface. It is impossible to heat pans with an antiprigarny covering more than to 250 º C. The pig-iron ware before the first use needs to be calcinated, and then to oil vegetable.
It is detailed: the Ware from a stainless steel
of the Pan with a bottom - “sandwich“, for example, the Italian Pintinox brand. The pans, coppers and stewpans intended for use on plates of all types of heating including induction enter a new series of professional naplitny ware of BRA.
the aluminum ware is on the second place. Aluminum is cheap and practical, is not exposed to corrosion and does not change taste of a product. He carries perfectly out heat - water in an aluminum pan begins to boil most quicker. Main shortcomings two. The first - this metal very soft, and at the inaccurate address the bottom of a pan can quickly become uneven. The second - in aluminum ware the food quickly burns.
Pig-iron capacities, the main owners in kitchens of our great-grandmothers, recently strongly gave in. Though at cast iron a set of properties, suitable for cookery: it evenly heats up, long holds heat, is very durable, the food does not burn also t. . However for modern kitchens it is too heavy. However, pig-iron capacities still quite often use for preparation, for example, of pilaf, stewing of vegetables or meat. It is possible to buy also quite modern pig-iron ware (one of such brands - the French Staub).Copper as the main material for production of pans almost went out of use
. Only cover with it a product surface, for beauty and improvement of heat conductivity.
In the last quarter of last century professional pans had new, unprecedented qualities which by today already became habitual. So, handles are welded on pans now - any screws and klepok as earlier; however technology of a svarivaniye such is that handles do not heat up. Covers most densely adjoin to a pan, and for a steam-out in them do openings. Handles on covers also do not heat up. It is worth mentioning especially the antiprigarny covering put evenly or in the form of honeycombs.
the Offer and the choiceprofessional pans are presented by
At the Russian market rather widely. A variety of brands, a variety of levels - from democratic to the most prestigious. Democratic, but high-quality “foreign cars“ - from such producers as Pardini, Pintinx, Paderno, Piazza (Italy), Staub, Bourgeat (France), Lacor, Pujadas (Spain), Exxent (Sweden), Selecta, Fissler (Germany), KAPP (Turkey). There are also Russian professional pans which are successfully combining quite good quality and the low prices - “Demidovsky“, Amet.
If to speak about the luxury segment, then it is necessary to mention the French De Buyer brand existing since a century before last. Pans of De Buyer can be met at prestigious restaurants of the most different countries of the world, but also - in kitchens of Buckingham Palace, residence of the president of France and the palace of the emperor of Japan. The ware of this brand even played one of “roles“ in the arthouse French movie “Matter of taste“. Of course, and the prices of De Buyer corresponding - are 30% higher, than on similar products of other firms.
In Russia professional pans can be got in the companies which are engaged in supplies of equipment and home decoration for the HoReCa segment - “Radius“, “The Russian project“, “Sukharevka“, “Trade design“, “Anna Lafarg“, etc., and also in hypermarkets, for example in Metro.
Where they move
Rather high competition forces firms to think out more and more improvements. The bottom of pans becomes thicker and strong; new antiprigarny coverings are developed. Walls cover with special structure which does not allow products to stick, etc. Though revolutionary changes in a design happen not so often: in total - the pan is not porcelain, did not flow down and not tableware and to think up something original difficult. >
it is the simplest to p to experiment with volume. Trademarks expand the range of the pans, for example, due to inclusion of the smallest capacities - with a capacity about 1 l, for preparation of sauces. Or huge - to 100 l. It is already even not pans, but coppers in which height and diameter are equal. Such enormous pans are irreplaceable in big dining rooms - in them cook soups.Traditional materials in production of pans are applied by
in innovative combinations, and also new alloys are created. For example, already mentioned bottom - “sandwich“ - not a limit. Developers created a pan with entirely three-layer case (with inserts from aluminum). Three-layer “sandwich“ carries much better out heat on all case of a pan. Therefore capacity quicker and more evenly heats up, respectively, and products in it are exposed to thermal treatment in literal sense from all directions. Such pans are ideal for induction plates.
of the Pan with the three-layer case is, for example, in a new line of the Italian Paderno brand. At the expense of material and technologies of their price is higher usual approximately for 20%. And the ware of a new line of the De Buyer brand carrying the name Affinity (17 positions enter it), is made of a special alloy which increases heat conductivity even more (that leads to economy of the electric power). Besides, the special structure and technology applied in production Affinity allow to keep better vitamins B the products which are exposed to thermal treatment.
One more object for improvement - a pan form. For example, covers become easier and at the same time (thanks to a special form and sometimes - to special laying) so adjoin to a pan that inside the vacuum is formed.the Special attention is paid by
to handles. Producers connect to development of new models of biologists and anatomists, the works of a human hand given about the mechanism are taken as a basis, and very convenient handles as a result turn out. For example, the De Buyer brand offers the new line of professional ware from Inocuivre Induction copper. - to keep handles of more convex form in it especially conveniently and design modern. Taking into account an anatomic udobnost handles and in the Affinity line are made.
of the Special, curved form of the handle - in ware of BRA (Pintinox, Italy), besides they do not heat up at all.
Great popularity are got by the pans intended for preparation of any one dish. For example, there are pans for cooking of an asparagus - they are, as a rule, made of a stainless steel and have the cylindrical form, and the basket from the same stainless steel is inside inserted. There are pans for spaghetti - two mesh hemispheres therefore it is possible to merge water from macaroni without use of a colander are placed in them. There are pans for fish - the extended form, with a metal insert.