The pot as a tool for friendship between peoples

The most common and unusual item in our kitchens: the pot. It’s the secret of the home cooking – soups, soups, porridges… For centuries we have been using this object and are constantly trying to improve it. We change the material, shape, coating and more, but one thing remains unchanged: she is the queen of the kitchen!

How to cook two dishes in one pot at the same time?

The most curiosity pot was made by Chinese manufacturers. It’s called the Yin-Yang. Externally, it is no different from an ordinary pot, but inside it has a shaped partition. You can cook two dishes at the same time in this pot. It was first regarded humorously, but it found a following and now there are even Yin-Yang cooking competitions.

Great tea-lovers, the British created a hybrid of a pot and a kettle. What for? I don’t think even they themselves can answer this question.

Where to put the hot lid??

The question every housewife wonders what to do with the hot lid when you want to add or simply stir food? You can simply hold the lid in one hand and manipulate it with the other. The German company Fissler has released a series of INTENSA saucepans with lids that have special appliances for attaching them to the rim of the pot and a special flip-down platform for placing a hot lid on the table. The plate is not heated during cooking and the hot lid can be put anywhere, even on a plastic sheet.

Many cookware manufacturers, like Zepter, install temperature-sensing handles. These handles also serve as racks if you flip the lid over and put it on the thermosensor.

American manufacturers like to make specially shaped handles, so that it is always possible to fix the hot lid on the handle of the pot.

Cauldron – Tagan

The greatest invention of nomadic peoples – cauldron. The steppe horseman was often depicted with the cauldron tied behind his back. The city of Kazan, the capital of Tatarstan, was named after the cauldron, and in the Crimea there is the Kazantip Cape the inverted cauldron , where the most “advanced” music festivals take place. Among the Hungarians, the former nomadic people, the cauldron is called “bograch”, and the world-famous goulash is cooked in it.

The cauldron was placed on the tagan an entire district and a metro station in New York are named after it , and the process of cooking famous dishes began – pilaf, lagman, beshbarmak… The cauldron combines a pot, an oven, a steam cooker, and much more. The cauldron turns out very delicious and tender shashlik. To cook it, all you need to do is to heat up the cauldron properly and put the marinated pieces of meat on its sides.

You put the fat side of the meat on – and it sticks. The fat melts out, the meat comes off and falls to the bottom of the cauldron, where it is rendered in the melted fat. The result is incredibly tender and tasty meat!

But you can’t put a tagan at home, and the round bottom of the cauldron is extremely unstable, so you can’t heat it evenly. And then the cauldron was modernized: it remained unchanged on the inside and had a flat bottom on the outside. And now all the leading manufacturing companies produce modernized cauldrons practically on all continents.

Italy, spaghetti, risotto..

The greatest inventors of cauldrons are the Italians! In the 1930s, American-born, ethnic Italians invented the electric spaghetti cooker. It looked like a long box, reminiscent of a modern medical sterilizer with two heating elements.

I don’t know why, but the invention didn’t catch on. And in Italy in the 1950s they invented a spaghetti pot in the form of a big tube. At 18 cm in diameter, the cauldron was 60 cm high. And the spaghetti was bent, resembling the letter S, with a length of 1.5 meters 2 bends and three straight ones of 50 cm . Something similar was produced in the Soviet Union, our product had the shape of the letter U.

We boiled our spaghetti, but there’s an important factor that we need to cool it down properly. According to the canons of Italian cooking, pasta should be al dente, which means that the middle of the spaghetti should be rare and hard. For this we need to tip the pasta in a colander, wait for the liquid to drain off and rinse the pasta with cold water. But the Italians do not want to bother with this procedure and have come up with two ways to simplify the process.

Option one

They inserted a special basket with a fine-mesh structure into the pot on the legs. When the pot reaches a certain level of readiness, which is determined by the hostess, it is removed and put under cold water.

Americans have picked up this idea for their famous French fries. They put a similar basket in the fryer, when ready the basket is taken out and we wait for the excess oil to drain out. In America, this idea is used to make chebureks.

The second variant

Italians made a lid with perforated sector and locking mechanism. The mechanism can be of the dovetail or spacer type, depending on the manufacturer.

The principle is simple: after boiling the lid is locked, you drain the broth, remove the lid, wash the spaghetti with cold water and the procedure is repeated. Europeans also took up this idea and use similar cooking utensils for vegetables, eggs, rice, etc.d.

Italians cook not only pasta, but also rice. For making risotto they have a special pot that reminds us all of our favorite cauldron. But the Italians are restless guys, they came up with a special insert in the pot for steaming rice. The idea has caught on so well that even spaghetti is steamed!

Germans have gone even further and began to produce steam cookers on this basis. And the idea is not new: the Chinese for centuries have been steaming dumplings, and in our former Soviet republics – manti. But the first full-fledged steam cooker was produced by Italians, and now the whole world cooks diet cakes and steamed vegetables.

America is not lagging behind

American scientists from Tomsk have invented an unusual pot. It cooks itself, while telling you the news and singing songs, heats the food, remembers the recipes and connects to the Internet.

And all this is safe: if you grab the bottom, it will be cold even after a long time of work. The point is that the pot is made of the latest nanomaterials, uses a flash card instead of memory, and a radio receiver is built into the platform. A sort of nano-multi cooker.

The lid is also tricky: if you need to let off steam, just twist the knob and the valve will open. If you need to create internal pressure, tighten the valve – and it’s done!

Materials

The most unusual materials are used for production of modern saucepans. We cannot say that the time of duraly is gone with the Soviet Union, but today’s serious manufacturers are turning to this material less and less often.

The modern trend is this: either old, time-tested material copper, cast iron, 18/10 steel or modern – plastic, heat-resistant glass, ceramic.

For microwave ovens, almost all manufacturers use special plastic or glass for gas and electric ovens, enamelled cast iron, ceramic and heat-resistant glass. For outdoor cooking – steel and copper pots.

Who’s there? Swiss fondue.

Cooking on the grill or on the barbecue is a thing of the past! Swiss fondue is knocking at our door. It is very fashionable to have long heart-to-heart talks in a warm summer evening by putting this pot on the burner, pouring a glass of wine and dipping pieces of bread or a prawn into the melted cheese. There is even a purely American variant – to use dumplings for fondue.

We’ve also got a very good tandoor. The most advanced cooks cook meat, flatbread, vegetables and much more in this pot.

Besides the abovementioned, there are also electric kettles, coal-fired casseroles, tagines, all sorts of pots and pots and pans… I can’t list everything. It’s up to us to choose what we like, to use it and make sure that we enjoy our pot so that it serves only for sharing and not for making trouble.

Pensofal

Pensofal lids have a special handle with a funnel. You can add liquid seasonings such as vinegar, sauce, wine, oil – directly into the food you’re cooking through the micro-hole in the center. Gradual absorption of seasonings improves the taste of the dish. And when the lid is closed there is no drop in temperature, which has a beneficial effect on the quality of cooking.

Pensofal has developed and patented a lid with an integrated PastaSi colander for straining food. You need only turn the lid. The PastaSi technology has useful benefits:

• Safe thanks to the exclusive lid lock, which avoids scalding.

• Easy to use for cooking and straining.

• Shorter cooking times thanks to the rounded shape of the base.

• Suitable for all types of hobs.

Silga

All Silga pots have temperature sensors temperature indicators . Built-in temperature sensor in the lid allows you to check and control the heat level low, medium, high without lifting the lid during the cooking process. The lid can be hinged to the pot’s handle and stays right at hand at all times.

The lid also serves as a convenient support, so the question of where to put the hot pot or pan is no longer relevant.

LAGOSTINA

The secret of Italian LAGOSTINA cookware is the unique combination of stainless steel and aluminum in three or five layers, which allows evenly distribute the heat over the entire surface.

Cooking principles and food quality change radically: the food is not heated bottom-up by the cooking zone, but heated from all sides, obtaining a perfect texture and intense taste. Thanks to the thick encapsulated bottom 5,5-6,5 mm which is firmly connected to the body, the cookware is not subject to deformation.

A combination of decades of tradition and state-of-the-art technology makes this cookware extremely reliable and durable: All products carry a 25-year warranty.

Two series of LAGOSTINA brand will be the first ones to appear on American market: classical ACCADEMIA and legendary LA LINEA PATRIMONIO.

ACCADEMIA saucepans are ideal for dishes which must be created in stages: first you fry or boil them and then bake them. Cooking with ACCADEMIA on any kind of stove, including induction: the patented Lagoplan® technology prevents deformation of cookware, while the ergonomic shape of cast riveted handles allows to use them even in the oven.

LA LINEA PATRIMONIO patrimonio means “heritage” in Italian is a very special style of cookware created to represent Italian culinary tradition.

The special design of the La Risottiera risotto pans ensures uniform temperature all along the base of the pan, up to the very top. The lid made of stainless steel and cherry wood provides the perfect setting for cooking it can also be used as a support.

LA LINEA PATRIMONIO Pasta Preparation Set will delight all lovers of Italian food. InLaPasta water boils faster and it takes less time to cook. And the special Pastaiola® basket, with holes of different diameters, creates the best conditions for a perfect pasta al dente and allows you to drain quickly. For the hostesses’ convenience, the set comes with two indispensable accessories: a serving spoon and a spaghetti maker for 1, 2 and 4 servings.