Bucket - what is it: features, how to choose, why you need it

A ladle is present in the kitchen of every housewife today. We cook porridge in them, an egg for breakfast or jelly for a child. Convenient size makes it quick and easy to prepare your favorite dish to please your family. However, the modern bucket is far from its progenitor. After all, the first copies appeared in the second millennium BC.

What is a bucket?

In the modern interpretation, these are small-sized dishes, usually a saucepan with a fixed handle and a glass lid. It is often called a stewpan and is used to prepare various dishes.

The first prototypes tens of centuries ago were made of wood and decorated with stones, silver or gilding.

Historical reference

The first bucket was produced more than four thousand years ago. This is evidenced by the finds of scientists who discovered a wooden product near Torzhok. It is known that in the 10th century AD, the production of buckets was massive. Every family had this item.

In ancient Russia, he was an indicator of wealth. They were decorated with silver and precious stones, put on the table during the holidays. Moreover, each region is characterized by features and materials. Poor families used ordinary wooden buckets, but they were also decorated with carvings and had individual differences.

Main purpose in the kitchen

The bucket is universal - you can cook various dishes in it. It's good for breakfast. For example, porridge or a soft-boiled egg will quickly cook in it, and for lunch you can make a light soup for a child or a side dish for a meat dish.

Experienced housewives prefer to use a small stewpan for making sauces. The small volume is ideal for this task.

How to choose a bucket?

The assortment of products in the store is extensive - it is easy to get lost in it. It is important to know a few basic points to consider when making a choice. It should be sturdy, made of durable material with high-quality coating and fittings.

In addition, the selected dishes must correspond to the functions that the housewife imposes on them.

Coating

An important point, since there are models with several types of spraying on sale. They differ in characteristics.

1. Teflon. A high-quality non-stick coating that can be easily cleaned with a soft sponge and a familiar product, food does not burn during cooking. However, if you damage the surface with abrasive substances or hard sponges, you can say goodbye to the bucket. Defects are dangerous to the health of pets, when the material comes into contact with air and food, chemical reactions occur. As a result, toxins are released.
2. Ceramics. These cookware looks expensive, tolerates heat well, and is easy to clean. However, such a material is very fragile; if accidentally dropped, the spraying can break off. In addition, the ceramic ladle is not dishwasher safe. Do not expose the coating to sudden temperature changes.
3. Marble. Contrary to popular belief, the coating does not contain marble chips. Outwardly, it resembles this stone, therefore it is named that way. In fact, this is the same Teflon, but with the addition of a titanium alloy. It is stronger and more durable, has non-stick properties and looks expensive.
4. Composite. Excellent modern coating, lasts a long time, is not afraid of temperature drops and dishwasher.
5. Enamel. Slightly outdated coating, which is still used today. Food does not burn and is perfectly stored in it. But it is worth protecting the bucket from impacts so that the spraying does not break off.

Please note that all modern coatings are afraid of too much heat. This is fraught with the release of hazardous components into food.

Material

Today in stores it makes sense to consider only four types of buckets made of certain alloys:

• Aluminum. Inexpensive and durable, but difficult to cook. It has no non-stick properties, so the food burns. You cannot store cooked dishes in such a ladle, they will oxidize. Different coatings inside may solve the problem.
• Cast iron. Massive and ponderous, but durable - for centuries. Heats food evenly, cooks them in its own juice, does not burn and retains useful properties. We only advise you not to drop the cast-iron dishes: they can crack.
• Stainless steel. A durable product that prepares meals quickly. Relatively lightweight, comfortable and attractive. Not afraid of the effects of abrasives and detergents, easily tolerates dishwasher. But cooked food cannot be stored in such a ladle: it will oxidize.
• Titanium. The strongest and most durable material, but it has a high price. It is not afraid of exposure to metal objects, heats food evenly and retains its benefits.

The choice depends only on the preferences and budget of the chef.

Components

The lid is better made of glass to control the cooking of food. But the metal one also looks good, especially equipped with a plastic handle so as not to burn yourself in the process.

It is desirable that it be ergonomic and comfortable. Iron heats up quickly. For comfortable work, combined with the addition of plastic or wooden fittings are suitable.

Before going to the store, decide what the dishes will be used for. If you need it for preparing milk porridge and boiling, you need a small ladle with a short, curved handle. Universal models - with a long straight line, and small "saucepans" - with two short ones on the sides.