Now cooking from the everyday duties of any housewife has become a popular hobby. Behind the stove you can now see women and men, and freelancers, and bank employees. It has become fashionable to master dishes of different cuisines, and along with these skills, new words, for example, a stewpan, have firmly entered into use. What is it and how to use it? This will be discussed later in our article.
Among the kitchen utensils, the stewpan stands somewhat apart. Everyone knows, for example, what a pan is. And what a pan looks like, many also know. But here is a strange subject - stewpan. What kind of beast is this? By and large, it is a kind of hybrid of a pan and pan. From the first stewpan borrowed the shape of the bottom. It should be flat, thick enough so that the heating occurs evenly and gradually, the food does not burn. And from the pan the stewpan got high sides that did not allow overflowing of the prepared food over the edge.
What material should such dishes be made of? Stewpan is usually made of cast iron, thick aluminum, copper or stainless steel. Its walls should be thick, as well as the bottom - this will achieve the state of food for which you need a stewpan. It will evenly heat up and not stick to the walls. For convenience, the stewpan is usually equipped with a long handle. This feature makes them similar to pans - with very strong heating it is convenient to remove such dishes from the fire, there is no risk of getting burned.
What is cooked in a stewpan? Such dishes are ideal for dishes of
European cuisine, involving stewing, stewing or poaching as a way of cooking. Due to the high walls, drops of liquid during cooking will not spray outside the saucepan, and therefore it is very convenient for cooking all kinds of sauces. Also, such utensils are good for dishes in which you need to maintain the taste of food with long cooking.
Small size is another feature of such dishes as a stewpan. What does it mean? That it is great for a small family where cooking in large portions is not needed. Due to the thick walls and a long handle, even a child can cope with such a capacity, which makes this type of cookware suitable for heating ready-made meals. Due to the fact that in the stew-pan you can passer food, like in a pan, it is convenient to use it for cooking thick soups, as well as various stews and roasts.
Most often in such dishes,
non-stick coating of significant thickness is used. Therefore, it does not require special care: the stewpan can be washed by hand or in the dishwasher, use chemical cleaners and rather hard sponges for washing. Most often, there is no need to scrape burnt food from the bottom of such dishes, since the thickness of the material prevents burning. And even when cooking, it is possible to use metal cutlery in it - they will not damage the bottom and walls of the stewpan. Those who still did not know about such dishes as a stewpan (what it is and how to use it) can now safely add it to the list of necessary kitchen utensils - this small but convenient assistant is useful to every housewife.