What used to be the "Ikea starter box" to extract from the family's single-family home is today the induction-suitable 16-piece cookware set from the webshop for less than 70 euros. So anyone who decides to spend a lot of time on the stove, instead of having to put in the 3-cup foil of the ready meal before putting it in the microwave, can enjoy a bit of time with his or her friends or family, as well as a healthy, healthy diet bring culinary joy and excellence.
At least until the plastic handles have dissolved in the dishwasher. Or the third pressed glass lid in 1000 shards is sprayed on the kitchen floor and the frustration over constantly burnt sauces exceeds the joy of their skilful rescue. Then it's time to pick up some money and revive an old child's play. Pot beating, but at a high level. Welcome to the deep valley of super pots!
deBuyer copper casserole
When almost two decades ago the induction technology in the restaurant kitchens made the room temperature four to five degrees more bearable and also the first private kitchens were retrofitted with this superior heating technology for enormous sums by D-Mark, many tears flowed as well. Because who had previously fulfilled the dream of a copper potset for the equivalent of a used small car, was caught cold by the new hotmakers: Although copper may be unparalleled in terms of uniform thermal conductivity to date - but stupidly no magnet sticks to Pütt and Pann this precious metal, which has still started running after polishing. It was like in the movies: Without Magneto no hot X-Men movie.
For me no problem, because I was copper dishes actually always too expensive and because of the dishwasher ban too alien to life. Until one day I was allowed to visit the ancient factory halls of the pot manufacturer "deBuyer" on a research trip in the narrow Vosges valley Val d'Ajol. The French had just invented the egg-laying Wollmilchsau. "Inocuivre induction" means "copper for induction", that is, the marriage of the two crown princes of the culinary arts. Copper conducts and stores the heat 25 times better than stainless steel; The excellent heat distribution in copper saucepans or casseroles is one of the reasons why the sauce tastes better with three-star chefs such as Ducasse, Bocouse or Gilles Goujon than anywhere else. However, the Ostfranzosen invented a completely new method for interlocking different metal surfaces at the molecular level, which made possible the highly magnetic, yet with 90 percent copper content, fantastically good heat-conducting composite floors of "Inocuivre induction".
For the majority of the cooking humanity this is of course only a small step in view of prices well beyond the 200 Euro per part. For those who want to cook high-end, but that means a Erdachsenverschiebung become a pot. Even those who wanted to switch to induction only in a few years, could cook with "Inocuivre induction" until then on real Nobel copper, without having to buy later new card. Back in Germany, I immediately slaughtered the piggy bank and got me the 14-casserole. For more the coal was not enough. No matter, the heat has almost erotic qualities. The parts do not sprint as fast as the priced US-competition ("Coppercore" by All-Clad with copper core in a steel jacket), but they cook, stew and fry with unprecedented elegance in the disciplines of heat distribution and - Delivery to the food.
Since then my tears are flowing too. For the pleasure of the best risotto north of the Piedmont - thanks to the French Schützenhilfe.
What's this? A very expensive, but also very good straight saucepan with perfect heat conduction of the copper and fast induction bottom.
Who needs it? Stupid question. Who needs an Aston Martin?
What does this cost? In the smallest version (14 centimeters in diameter) from about 200 euros normal price, a 20 is already just below twice.
Price query time:
11.10.2019, 10:08 clock
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DE BUYER 6206.14 Casserole, copper, brown, 14 cm
Manufacturer:
De Buyer
Price:
EUR 171.64
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Spring Sauteuse Brigade Premium
A few years ago, I had the opportunity to participate in a large Sauteusen comparison test. For laymen, these small to medium-sized pots with the rising edge look pretty much alike. But if you daily, or at least once a week sauces or delicate Dünstgemüse prepared, looks at this tool a little closer. And notes certain differences. Although the pots in our competition all had the same bottom diameter (16 centimeters) for better comparability and came from well-known manufacturers such as WMF, All-Clad, Fissler, Rössle, AMC, Schulte-Ufer or ittala, they showed extreme variations in quality in the tough field test.
Although I had to sign a vow of silence before the action, whose break would cost me about a hundred times the line fee for this little column here. So the winner remains in the dark, but I can tell which three (after the test partially quite battered) Sauteusen I was allowed to take in my local hobby kitchen. I chose deBuyer, All-Clad, and Spring, which is inconspicuous at first glance, all of which have been tried and tested in France, the United States, and Switzerland in their brutally professional fit of everyday life.
Many beginners are not so good with the special conical shape of the sauteuse. However, it concentrates the heat at the bottom of the pot particularly strong and facilitates both the typical pivoting movement when sowing as well as the spatter-free pouring. So you can cook small amounts of meat, fish or vegetables even in low fat and with only medium heat still very fast. And because she is still good and not so heavy in my hand, the Spring "Brigade" is my most frequent cooker guest to this day (the test is a good ten years back). The much more expensive parts of deBuyer and All-Clad (price range beyond 200 euros) still have their justification: With its copper core in the walls, the cooking heat is evenly distributed evenly upwards - a must when it comes to tricky sauce reductions or kippelige Beurre Blancs is leaving. After all, the sauce is the salt in the life soup of every intensive cooker.
What's this? The best potty for sauces, finest vegetables and small amounts of meat and fish.
Who needs it? If you want to achieve more in the kitchen than push the pizza into the mic, you will not pass a sauté pan.
What does this cost? Conical pots are available from about 30 euros, but only at twice the price (as for the Spring) starts the fun - also in terms of longevity.
Price query time:
11.10.2019, 10:23 clock
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Spring Sauteuse Brigade Premium - Diameter / Capacity / Height 16 cm / 1.1 L / 6.0 cm
Manufacturer:
Spring
Price:
EUR 51.95
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Metro Professional soup pot
From the point of view of human history, after the drab gnawing of raw mammoth bones and the cooking of the prey together over the campfire in the center of the cave, the cooking pot is the third epochal invention in the food preparation of Homo sapiens. For cooking in liquids, the art of pottery had to be invented. Only about 10,000 years ago, these earthen, baked "cooking pots" were then waterproof and fireproof enough, for example, to turn the otherwise unusable meat parts such as bone and cartilage into a fine broth. To this day, the brew pot is the natural cooking environment for anything that is too flaky, bony, or connective tissue-interlaced to get it reasonably soft in other ways beyond stewing and smoking.
In single-, couple- or small family households, it is always the case that one always has to go into the cellar when the biggest pot in the kitchen cupboard is again too cramped for the big challenges like broth from two soup chickens, the midnight chilli New Year's Eve or just to get in the noodle masses for the children's birthday. I myself often cook large quantities and therefore always have a nice selection of self-convenience semi-finished products in the freezer - the best precaution against industrial food. For years I did this work with a whimsically simple white 20-liter enamel pot, on the back - one can hardly believe it - in big letters the word "Allzwecktopf" stood. But then came the move to an apartment with gas ban. And induction was needed.
But because a life without a big soup pot is known to be possible, but meaningless, I sneaked into a metro store as a companion to a business customer-far-away cooking buddies (the pots of this series are now also available online) and got me for comparatively little Taler the with 17 liters only insignificantly smaller 28- "Professional soup pot" with induction-friendly sandwich bottom, by spot welding thermally decoupled handles and a much more useful compared to its predecessor pouring rim. This stainless steel dino can be easily cleaned even after a 24-hour broth with sponge and Spüli. And I can even put it up to 240 ° C in the oven.
If he would fit in, the great sacrifice.
What's this? A really big and sturdy saucepan, which is not too heavy yet.
Who needs it? Anyone who has come to the point in his cooking life, when size matters.
What does this cost? With 17 liters capacity and just under 66 euros at the bottom of what you have to lie down for good soup pot.
Price query time:
11.10.2019, 10:40 clock
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METRO Professional soup pot with lid | Ø 28 cm | Stainless steel pot for induction | Sandwich floor | Pouring rim | Ovenproof up to 240 ° C | Dishwasher safe | Cooking pot for commercial use
Manufacturer:
METRO Professional
Price:
EUR 65,99
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Product information is purely editorial and independent. The so-called affiliate links above, we usually receive a commission from the dealer when buying. More information here.
