LIDS

To achieve maximum efficiency of a lid, it is important that it fits the diameter of the cookware. Otherwise we will waste energy unnecessarily.

The ergonomics of the lid are also important in improving its efficiency. We can find lids that rest on the top of the container, others that fit on the inside and others that, in addition to resting on the top, have a small lips that also cover the outer edge and which allows for a more effective seal without being airtight.

We can also find lids with silicone gaskets to make sure they are airtight. In these cases, it is essential that the lid has a valve that regulates the outlet of steam.

All lids are equipped with knobs or handles that facilitate their use. Like the handles of cookware, they must be made of materials with low thermal conductivity in order to avoid injury when handling. We usually find them in synthetic resins, plastics resistant to high-temperatures (such as Bakelite) or even stainless steel.

Often, and especially on household utensils, the knobs and handles of lids made of metallic materials are coated with silicone to increase their heat insulation.

COOKWARE:

AS WE’VE SEEN, THERE ARE DIFFERENT MATERIALS USED FOR THE MANUFACTURE OF COOKWARE, EACH OF THEM WITH DIFFERENT BEHAVIOURS AND PROPERTIES.

IN THIS REGARD, IT IS ESSENTIAL TO SPECIFY WHAT TYPE OF FOOD WE WANT TO COOK AND WHAT TYPE OF COOKING WE WISH TO PERFORM. THUS, WE CAN CHOOSE NOT ONLY THE COOKING VESSEL THAT WE WILL USE, BUT ALSO WHAT MATERIAL IT SHOULD BE MADE OUT OF IN ORDER TO ACHIEVE THE BEST RESULT.

IN FACT, THE GREAT VARIETY OF COOKING VESSELS THAT A CHEF WILL FIND AVAILABLE IN THE MARKET HAS ARISEN THROUGH THE DEFINITION OF THESE SPECIFIC FEATURES.

AS AN INITIAL APPROACH TO THE SUBJECT, IT IS USEFUL TO START ANALYSING IN DETAIL THE MAIN TYPES OF COOKING VESSEL USED IN THE KITCHEN IN ORDER TO TRANSFORM FOOD THROUGH HEAT.

FOR THIS REASON, WE’LL MAKE AN INITIAL CLASSIFICATION: THOSE RECIPIENTS THAT HAVE TWO SIDE HANDLES AND THOSE THAT HAVE ONE HANDLE.

COOKWARE: FORM AND FUNCTION

IN THE FIRST GROUP WE FIND THE STOCKPOTS, COOKING POTS AND PAELLA PANS. IN THE SECOND GROUP, MAINLY SAUCEPANS, FRYING PANS, SAUTÉ PANS. IN THE TWO CLASSIFICATIONS, WE WILL FIND RECEPTACLES OF DIFFERENT SHAPES WHERE THE HEAT TRANSFER MECHANISMS MAY VARY DRASTICALLY. FOR THIS REASON, HAVING A RANGE OF COOKWARE OF VARYING SIZES AND SHAPES IS RECOMMENDED. IN THIS WAY WE CAN GET THE MOST OUT OF EACH ITEM WHICH WILL ALLOW US TO ACHIEVE THE BEST RESULTS.