How to recognize a good pot?
“In general, you should make sure that pots are flat, otherwise the heat will not be transferred properly. This is especially important with ceramic hobs” A simple way to spot worn-out pots or models with poor quality: Hold a straight object, such as a ruler, against the bottom. If it doesn’t rest all over the place, consider buying a new one or a different model.

Pots must be able to do many things in the modern kitchen. Boil, blanch, steam, sauté or braise. And as different as the dishes are that are prepared in a pot, so are the types of pots. “Unfortunately, there is no real rule of thumb for distinguishing good pots from bad ones. Contrary to many concerns, even light pots can be quite good. What really matters here is the application and the stove used”

Stainless steel: The all-rounder among pots.
“It cooks almost everything, is very robust and easy to clean,” There are two versions of stainless steel pots: “One has a sandwich bottom. That’s a thick put-on bottom that’s mainly used for plate stoves and ceramic hobs. And then there are pots made of multi-layer material, which means the pot is the same thickness everywhere and ensures a high level of stability thanks to its five to seven layers of aluminum and stainless steel. This makes it ideal for gas and induction stoves,” says the expert.

Stainless steel pots can be used for almost all dishes. Pasta is cooked, soups, sauces and stews also succeed here. The only thing you shouldn’t do in a stainless steel pot is to fry it very hot, because otherwise the frying glaze can easily stick to it.

How do stainless steel pots get clean?
Big plus: For washing, you can even put stainless steel pots in the dishwasher without hesitation. “When washing by hand, you should also always remember to use dishwashing detergent. The old grease must come out, otherwise it will burn into the coating and destroy it,” says the expert.

Aluminum: When things have to go fast again
Cast aluminum pots are also easy to clean. In contrast to stainless steel pots, however, they have a higher thermal conductivity. In addition, aluminum pots are lightweight and rust-resistant – but unlike stainless steel, they are not very scratch-resistant.

“With these pots, you should definitely pay attention to a non-stick coating, because raw aluminum reacts very strongly with food,” says expert Oliver Jürgens. “Pots made of aluminum are particularly suitable for simple dishes such as rice pudding, when the children are screaming and the food needs to get on the table quickly.” The risk of scorching is low here because the contents are heated equally by the wall and the base.

Cast iron: The steamer among pots – heavy and inert
A cast-iron pot is extremely robust, and with proper care it can even be a cooking companion for life. Because the more often you use a cast-iron pot, the better the food tastes. This is due to the patina that forms inside the pot over time, giving dishes a distinctive flavor.

“A special characteristic of this material is also its ideal heat distribution within the pot, so dishes that stew or simmer for a long time – such as roasts or goulash – taste great afterwards,” In addition, a cast-iron pot is suitable for cooking dishes in the oven at low temperature, because the heat in the pot is stored for a long time. Plus points: The roast can succeed even at low heat with low energy consumption. In addition, a cast iron pot is suitable for gas, electric, ceramic hob as well as induction.
How do you clean cast-iron pots?
When it comes to cleaning, less is more: “Black, cast-iron pots should only be rinsed with hot water, otherwise the detergent would penetrate the uncoated material,”