Dishes- a generalized name for household items used for preparing, eating and storing food. All dishes can be divided into several categories:

Story

Since time immemorial, humanity has used one or another type of utensil. At first, dishes were made mainly from clay - the most easily processed, heat-resistant and liquid-resistant material. Subsequently, from the 4th-6th centuries BC. e. Cast iron and later copper utensils began to appear. The need to replace clay as the main material for making dishes arose with the transition from cooking over an open fire, on coals or in an oven to the use of hobs (burners). Later, in the 20th century, dishes made from of stainless steel. At the end of the 50s of the 20th century, dishes with exceptionally popular appearance appeared today. non-stick coating.

The word “dishes” comes from the Old Russian “sud”, meaning vessel, utensils. Cognates are used in many languages ​​of the Slavic group.

Wiktionary

Morphological and syntactic properties

dishes

Noun, inanimate, feminine, 1st declension (declension type 1a according to A. Zaliznyak’s classification).

Prefix: po-; root: -court-; ending: -a.

case	units h.	pl. h.
Them.	dishes	dishes
R.	dishes	dishes?d
D.	posu?de	I'll give you the dishes
IN.	posu?du	dishes
TV	dishes, dishes, dishes	dishes
Etc.	posu?de	dishes

Semantic properties

Meaning

1. generic name kitchen utensils- vessels and containers for storing or preparing food, drinking, as well as cutlery for eating. ? Mom told him to finally wash the dishes.
2. glass or plastic containers in which the product is sold. ? The price tag indicated the price of one kilogram sunflower oil no cost of dishes.
3. chem. container for storing liquids and bulk substances. ? Washing chemical glassware is an important skill for any analytical chemist.

Hypernyms

1. utensil
2. container, container
3. capacity

Hyponyms

Dahl's Dictionary

DISHES

• Utensils, ready-made beekeeping, spare hives. North eastern sea ​​and river sailing vessel, except for the smallest boats and boats. Sidorov is the owner himself, he has his own dishes and vessel. The vessel, the same, in large part. spacious meaning Is there a vessel, salt the fungi? The water vessel is dry. And in a rich house there are unclean dishes. Cover all dishes, even with a splinter, so that the demon does not take over. It won't spill out of a large dish, but it will spill out of a small one. The vessel is hollowed out, the gruel is not boiled in it (a beehive with honey).
• Utensils, related to utensils, belonging. Utensils and utensils, vessel, supplies, shelf or shelf holder, for installing utensils; locker The wife is at the cook's (at home), and the husband is at the cook's (in the tavern).
• Posudnik perm. cooper, cooper, betrothed, kupor, kadnik, kadash. The dishes will be collected. resin Dinnerware.

Ushakov's Explanatory Dictionary

DISHES

dishes, plural no, w.

1. collected Household items for storing, preparing or serving food. Teaware. Dinnerware. Copper utensils. Cookware. Clay dishes. To break dishes. Broken dishes live for two centuries. (Proverb)
2. A vessel, an object in which you can put or pour something. (colloquial). Take kerosene in this bowl. Wine is sold with glassware. Take the dishes to the pharmacy.
3. Wooden small vessel, mainly sailing (region).

Explanatory Dictionary by Efremova

DISHES

utensils [dishes] g.

1. Household utensils used for preparing, serving, storing food and drinking.
2. decomposition A separate vessel into which smth. pour, put.

Etymological dictionary

dishes dial also in meaning "boat", north-west (Dal), Ukrainian posu?da f., po?sud m., Slovenian. poso?da. Associated with vessel, vessel.

Classification of cookware by material

Glassware

Glass is most often used to make tableware items. But in addition to very elegant glass (and crystal) glasses, glasses, vases, glasses, plates, cups and saucers, teapots and saucepans made of heat-resistant (borosilicate) glass or glass ceramics are regularly found). Such pans can be absolutely safely placed both on the stove and in the microwave; thanks to their transparency, you will always be able to see the state of the food being prepared, and since glass is a chemically inert material, you are reliably protected from changes in taste or other characteristics of the food being prepared. food.

Clay and ceramic dishes

This section includes pots for portion preparation of dishes, various ceramic containers for stewing in the oven or microwave oven. A serious disadvantage is the inability to use the vast majority of such cookware on the hob.

Porcelain and earthenware dishes

This is usually tableware: plates, saucers, rosettes, cups, salad bowls, etc.

Cast iron cookware

Cast iron is the first metal from which humanity began to make dishes in industrial scale. Nevertheless, cast iron cookware is still popular. Cast iron has a very high heat capacity, which allows the cookware to heat up to high temperatures (aluminum, due to higher heat transfer, cannot reach such a temperature), and this is necessary when it comes, for example, to cooking dishes on the grill, in wax or baking pancakes.

Cast iron cookware can be divided into uncoated and enameled. Uncoated cast iron cookware tends to rust if left wet, but has natural non-stick properties. In addition, when the handle is securely fastened or when cast iron handle Such utensils have an almost unlimited service life. Enamel prevents cast iron from rusting, but at the same time, the natural non-stick properties of the cookware are largely lost, in addition, even high-quality enamel is susceptible to chipping, and low-quality enamel, which covers most inexpensive cookware, chips quite quickly. It is recommended to immediately stop using dishes with chipped enamel, since around the site of the first chip the enamel will further break off and get into the food, and the dishes in this place will begin to rust.

Copper and brass utensils

Cookware made of copper and brass is not very popular these days. Copper in contact with food acids in air it goes into solution, and soluble copper compounds are extremely toxic. On the other hand, copper has the best thermal conductivity among the metals from which cookware is made. For this reason, it has found application in multi-layer bottoms for steel cookware. Currently, utensils for boiling water (samovars, teapots) are made from copper (carefully tinned from the inside), and most other “copper” utensils are simply coated with copper on the outside to ensure an attractive design. Also traditionally, cezves (Turks) for making oriental coffee were made of copper.

Brass (an alloy of copper and zinc), as a more inert material, is more or less widely used only for the manufacture of basins for making jam and samovars.

Stainless steel cookware

Stainless steel cookware, along with aluminum and cast iron cookware, is the most popular. For the manufacture of cookware, alloyed corrosion-resistant steel containing at least 17% chromium is used. Steels used for the manufacture of cookware can be nickel-containing (austenitic class - non-magnetic). These steels include steel grade 304 according to AISI, which some manufacturers designate as 18/10, which is an analogue of steel 12Х18Н9 according to GOST R, grades 201,202, NTK D11, etc. Nickel-free steel grades 430 (analogous to grade 03Х17) can also be used for the manufacture of cookware according to GOST) or as some manufacturers designate it 17/0, NSSC 180, JFE443CT, JYH21CT and others belonging to the ferritic class - magnetic. There is a huge selection of stainless steel cookware on the market. The main differences between different brands and series are: technical specifications containers - the thickness of the walls and the thickness of the heat distribution layer (TDL). Stainless steel cookware containers are made by deep drawing from cold-rolled sheets with a 2B surface finish (mirror polished) and can have the most various shapes. TRS is attached to the container using high-temperature soldering or diffusion welding. TRS is an aluminum or copper disk enclosed in a stainless steel capsule, usually of the ferritic class. This makes it possible to use such utensils on induction cooker. Sometimes for more effective use induction heating sources, an additional steel disk made of magnetic steel is built into the TRS.

The handles of the utensils are attached to the container either using the contact method. spot welding, or using rivets. Simple products, not intended for use on the stove are manufactured without TRS. For surface finishing, two main types of polishing are used - mirror and matte, as well as their combination. Stainless steel cookware can be used for both cooking and storing food. Domestic tableware is manufactured in accordance with GOST 27002-86, imported in accordance with EN and other international standards. Currently, the bulk of “European” brands on the market are produced in China, some in Turkey, and the cheapest and lowest quality in India. A special feature of cookware produced in these countries is that local manufacturers are not burdened with compliance with international standards and therefore the quality of such cookware is determined, as a rule, by the specifications of the importer.

Aluminum cookware

Advantages aluminum cookware good thermal conductivity, ease of operation. Suitable for applying non-stick coatings. According to the production method, it can be cast or stamped. Stamped cookware reaches 5 mm in thickness, the bottom of cast cookware starts from 4 mm and reaches 10 mm. As a rule, the thicker the bottom of the cookware, the better the heat is distributed in it and the better the cookware itself. Of course, you also need to pay attention to the characteristics of the non-stick coating applied to the cookware. Cookware manufacturers also produce products made from anodized aluminum - aluminum with a durable oxide coating obtained using an electrolytic bath. IN Soviet times production of uncoated aluminum cookware was also practiced, but since contact of aluminum with food leads to a chemical reaction and release of metal into food, this moment Such utensils are rarely found in everyday life.

Titanium cookware

Titanium, due to its lighter weight than steel, is used in mass production of tourist utensils. And since the metal has good thermal conductivity in Lately There are attempts to make frying pans and cauldrons from it, however, when used in the kitchen, where the weight of the utensils is not critical, titanium utensils do not have any significant advantages over aluminum or steel.

Plastic dishes

Made from polystyrene and other materials. As a rule, it is intended for one-time use. Widely used in restaurants fast food(fast food) and when organizing picnics. Some types of plastics are not intended for hot foods or alcoholic beverages, since they release when exposed to heat or in contact with alcohol. harmful substances. Plastic dishes reusable use can also be hazardous to human health. This is especially true for melamine products.

Paper tableware (disposable)

Nowadays, paper dishes are used much less frequently than plastic ones. This is due to the fact that making paper cups is technologically more difficult than stamping plastic. Paper or thin cardboard is usually impregnated with water-repellent substances. Teflon is often used for this. The scope of application of such utensils is the same as that of disposable plastic utensils.

Silicone cookware

If we talk about dishes made of silicone (and not dishes with some elements made of silicone), then the vast majority of them are baking dishes. Silicone lids for frying pans and pots are also quite common.

Coffee utensils

Wikiquote

• Film "City of Masters"

Your Mightiness! She breaks pots and dishes.
- Never mind.
- But she hits them on my head!

• Film "Nine and a Half Weeks"

You won't wash the dishes. I'll wash the dishes. I'll go grocery shopping. I will cook for you and feed you. I will dress you in the morning... and undress you at night.

• Cartoon "The Adventures of a Brownie"

The floor is not swept, the dishes are not washed, dinner is not cooked - it’s not in order!

• TV series "Doctor House"

(Mark comes in and sees Stacy and House washing dishes)

Mark: What's going on here?

Dr. House: It's not what you think. I know it looks like we were doing the dishes, but we were actually having sex!

In contact with

Well, young housewives, hello. You are on the website. You and I, girls, are growing up with our mothers having everything ready for them, and one day the day comes when we are left alone with the kitchen and the kitchen utensils. We must continue to live independently. And how we could use a cheat sheet now (briefly about everything in the kitchen). Therefore, today I am starting a series of articles about the kitchen and what is in it.
Let's start with the dishes: what kind of dishes there are in general and what they are intended for.
Housewives' dishes are divided into two types: kitchen and dining. Kitchen utensils are those in which we prepare food, and tableware are those in which we eat.

Kitchen utensils: types and purpose

Let’s start with a short cheat sheet, then we’ll go over each point further. Kitchen utensils come in the following types:

1. Pots (go to article “”).

3. Bowls and colanders, cutting boards, rolling pins, hammers.

7. Auxiliary equipment: mortars, graters, vegetable peelers, sieve, spatulas (wooden and metal), skimmers, scales and measuring containers.

8. Useful little things: whisks, brushes, skewers, skewers.

Material for making kitchen utensils

Manufacturers of tableware are trying to adopt scientific developments in order to increase the sales of their goods. That’s why we are constantly “pampered” with dishes made from different materials with some kind of coating. Aluminum, cast iron, steel (stainless steel), ceramics, glass are used for manufacturing, and titanium chips, Teflon, ceramic composite, and enamel are used for coating.

Tableware: types and purpose

Tableware is a delicate thing: here you have fragility, health, and etiquette, all in one bottle. We deal with dishes several times a day, so it is so important that they are safe and convenient for us.

Dishes are made from different materials. Let's look at the properties of these materials.

I offer the following types of cookware:

• Porcelain (real porcelain is thin to the point of transparency)
• Earthenware (the dishes have thicker walls and are porous at the break)
• Ceramic (this tableware is made of clay. There are two types: majolica and pottery)
• Glass ( universal material, can be placed in a microwave oven)
• Crystal
• Glass and crystal drinkware
• From precious metals(this is silverware)
• Cutlery (fork, knife, spoon)

Here sample list different types kitchen and tableware. I will try to reveal the items on this list in more detail. As I create articles, I will add links to items. For those interested, stay tuned for new products.

If you found this page interesting, share the link to it with your colleagues and friends by clicking on one of the buttons below. Surely someone will be grateful to you.

Crockery is as important a component of an establishment’s image as its interior and the politeness of waiters or receptionists. It is impossible to imagine a fashionable restaurant that offers simple tableware. After all, the visitor buys not only a specific dish, but also a piece of the unique atmosphere of this establishment, its interior.

Catering establishments use various types of dishes: porcelain, earthenware, glass, crystal, ceramic, metal, wood, plastic.

The assortment and quantity of tableware are regulated on the basis of standards based on the type of enterprise, the capacity of the halls, the assortment and quantity of products produced and sold, operating hours, and forms of service. The standards are determined taking into account the need for 3-3.5, and sometimes 4 sets per place (two sets are in circulation in the hall or at the distribution point, the third in the washing room, the fourth in the service room). This amount of dishes ensures uninterrupted and high-quality service to visitors.

Porcelain and earthenware dishes. The produced porcelain and earthenware dishes are distinguished by their simplicity and originality of shape, and are highly hygienic. This cookware does not have sharp corners, which is convenient when sanitization. Some plates are made in a square shape.

Porcelain and earthenware dishes are usually decorated with a border or pattern of raspberry pink, blue or fawn. Nowadays, dishes of various colors are used: light blue, dark blue and even black. Dishes for restaurants serving national cuisine are decorated with national ornaments.

Porcelain and faience long time retain heat and have high acid resistance. Porcelain dishes are light and transparent. Earthenware products have lower mechanical strength and thermal resistance, so they are thicker than porcelain. Porcelain tableware has a snow-white translucent shard, better appearance and quality compared to earthenware, has increased thermal properties, and higher glaze durability. When you lightly strike the edge of a piece of porcelain, it produces a clear, long-lasting sound.

Modern restaurants widely use Chinese tableware from Chongping China Ceramica (Siu Fund Ceramics) Co. Ltd., which has revived the former glory of Chinese porcelain. The porcelain produced by the company has received a quality certificate according to ISO 9001 and SGS. The company's products have received the highest rating from the Chinese government and now bear the brand "Porcelain No. 1".

himself High Quality English Wedgwood porcelain, which has a centuries-old history, is considered the most popular in the world. The list of Wedgwood clients includes: Russian Empress Catherine II, British Queen Charlotte, US President Theodore Roosevelt, Executive Office of the President Russian Federation. Wedgwood porcelain meets the highest quality standards and has received many awards, including royal ones. English style has always been given more preference than any other for its ability to combine strict classical traditions with the latest fashion trends and technological innovation. In addition, Wedgwood tableware meets all quality standards, is certified according to the ISO 9001 system and meets the highest requirements of the hotel and restaurant business. Wedgwood tableware adds beauty to the act of eating, aestheticizing the process.

Porcelain produced for restaurants in traditional Chinese and European designs allows restaurants to use it in countries with different culture and kitchen. Porcelain glaze is one of the most durable in the world; it does not contain lead, cadmium, or other substances harmful to health. The surface of the glaze is smooth, hard - no traces of a knife and fork remain on it. The edges of the product are thin and transparent, while it is durable, two to four times greater than the durability of conventional tableware. Porcelain can be used in microwave ovens and dishwashers.

A characteristic feature Porcelain, which is unique among all ceramic products, is its translucency in thin places. Two types of porcelain are made - hard and soft. Solid has high mechanical, thermal and chemical properties. Soft porcelain has lower mechanical strength and chemical resistance, but higher translucency; in terms of transparency it is close to milk glass. Soft includes Japanese, Chinese, French (Sèvres) and English (some companies) porcelain, hard - traditional Russian, German (the famous Meissen porcelain), etc. Porcelain dishes can be made with colored shards or with colored glazes. The most common porcelain is pink or white, covered with colored glazes. Porcelain dishes fully comply with hygienic requirements.

Porcelain dishes are used:

in luxury restaurants - from high-quality porcelain of the highest group of artistic cuts;

restaurants upper class- made of porcelain with a monogram or emblem of the restaurant;

in first class restaurants - from porcelain not lower than the eighth group of artistic cuts.

Earthenware has a white porous shard that noticeably absorbs moisture, is not visible even in a thin layer, and is covered with a colorless glaze. When the edge of the product is struck, a low, dull, quickly fading sound is produced, which is associated with the low firing temperature of the shard. Faience can be hard and soft (limestone). Majolica tableware has a porous colored opaque shard covered with colored opaque glaze, sometimes with a metallic sheen. Majolica dishes are also produced with white shards, similar in composition to earthenware. Mostly jugs, bread bins, oil dishes, candy dishes, flower vases, ashtrays, and mugs are made from majolica. Dessert cutlery, coffee sets, and dessert plates are produced less frequently. Majolica is characterized by a relief surface.

Crystal and glassware. When serving dining tables Luxury and high-class restaurants use crystal glassware to serve wine, vodka and various drinks.

Crystal tableware is indispensable when serving gala evenings, receptions, and banquets. Crystal products are characterized by significant wall thickness, transparency, play of light and melodious ringing. For example, white wine and liqueur glasses have a shallow matte finish. The wide polished edge on the legs of glasses, wine glasses, and fruit vases looks impressive.

Glassware It is made in two ways: blowing and pressing in cast iron steel molds. Blown glassware, as a rule, has thin walls and is made mainly from colorless, transparent, barite or lead (crystal) glass, less often from colored glass. The walls of pressed glassware are thicker than those of conventional blown glassware; it is made from colorless and colored glass, and in small quantities from crystal. The most numerous and varied are glass tableware: cutlery for water, wine, salad, etc. Crystal products, especially large ones (dishes, salad bowls, flower vases, etc.), are usually thick-walled, since the deep edge is thick glass gives better refraction of light - the “play” of crystal. Metal utensils. Metal utensils are used to deliver dishes from serving to the waiter's back table in the hall.

Metal utensils are durable and elegant, maintaining the required temperature of dishes.

Successful combination thermal conductivity, as well as aesthetic qualities are inherent in cupronickel tableware made from a stable anti-corrosion alloy of copper and nickel. Products coated with a thin layer of silver (from 0.3 to 0.5 mm) by electroplating are well suited to artistic treatment. When using such utensils, sharp impacts should be avoided to avoid deformation. Cupronickel tableware It is necessary to polish it periodically so that it does not lose its shine. Wooden and plastic tableware. In restaurants with a distinctly Russian national cuisine (“Rus”, “Russian Izba”, etc.) they use wooden dishes: bread bins for serving bread, pies, pies, kulebyak, wooden glasses and drink mugs, tablespoons and pouring spoons. Wide Application we found skewers and forks for serving canapé sandwiches and other small snacks.

Nowadays, the ancient skill of Russian craftsmen has been revived, skillfully making wooden utensils, and so that they are not exposed to moisture, they are treated with a special compound and varnished.

It is difficult to calculate how many and what kind of dishes exist in modern world. And how many classifications have been invented for it: by purpose, by material, by shape, by size, by color, by style, by method of heat treatment, by method of decoration, by completeness, etc.

It is unlikely that we, ordinary housewives, need to know all these nuances, but some of them will be useful. So, all dishes can be divided according to their purpose and the materials from which they are made.

Types of cookware by purpose Cookware.

These are the usual pots, patches, stewpans, ladles, frying pans... in general, all those utensils in which food can be cooked. Storage utensils. These are containers glass jars

and bottles, containers for cereals made of various materials. Dinnerware.

This is all the utensils used to set tables and in which dishes are served. This is the largest class of tableware, in which you can distinguish its own subclasses, for example, teaware, coffeeware, for wine and vodka products, cutlery...

Types of cookware by material

• Kitchenware is made from materials that have good thermal conductivity. The main materials for such utensils are various metals. Aluminum cookware.
• Aluminum has the best thermal conductivity, but is not very beneficial for our health, so now all cookware made from this metal is made with a non-stick coating, which prevents contact of the metal with food. The thicker the bottom of such dishes, the better its quality. Enameled dishes.
• These are cookware made of cast iron or black steel, coated with 2-3 layers of glassy enamel coating. This coating is resistant to both acids and alkalis, so you can not only cook food in such dishes, but also store it. Cast iron cookware. Perhaps the most durable type of cookware. Having low thermal conductivity but high heat capacity, cast iron cookware can heat up to very high temperatures and retain heat for a long time, which is important for preparing certain dishes. It’s not for nothing that some housewives still keep cast iron frying pan
• for cooking pancakes and a cast iron casserole dish - ideal utensils for long-term cooking. The main disadvantage of such cookware is the possibility of rust if left wet. Once upon a time, copper utensils were very common. To this day, in some homes you can find copper basins with a long handle for making jam. The owners of these houses can be understood, because copper has the highest thermal conductivity, which allows you to cook jam faster and eliminates the possibility of it burning. But, unfortunately, copper, like aluminum, interacts with alkalis and acids from food, which makes copper utensils not the most useful for humans.

  Less harmful and harder is an alloy of copper and zinc - brass utensils. But, while remaining harmful, such dishes significantly lose their thermal conductivity. Therefore, in our time, you can only find Turks for making coffee and samovars made of copper and brass. But both copper and brass are still used for production kitchen utensils , but in combination with stainless steel. Thus, steel is given what it lacks positive traits

• these metals. Stainless steel utensils. Such dishes are hygienic, resistant to acids and alkalis, even at high temperatures

  . But it has one drawback - very low thermal conductivity. This means that pure stainless steel cookware slowly transfers heat from the stove inside and distributes it unevenly along the bottom. Hence the constant burning of food. Copper and aluminum helped solve this problem. Since 1990, they began to produce stainless steel cookware with double and even triple bottoms. That is, one layer of aluminum or copper is placed between two layers of stainless steel. This made it possible to preserve all the advantages of stainless cookware and supplement them with the properties of high heat-conducting metals. Dishes with such a bottom retain heat for a long time, do not burn and do not go into chemical reactions

• with cooked food. Ceramic tableware. This cookware has a very low thermal conductivity, which makes it absolutely unsuitable for use on hobs
• . But it does not react with any food, does not burn and is easy to clean. This cookware has no equal for cooking in ovens and microwaves. Thanks to its ability to absorb water and then (when cooking) gradually release it, food in such dishes acquires the most exquisite taste. Fireproof glassware. These utensils are used for cooking both on the stove and in the microwave. Thanks to its transparency, it is easy to monitor the cooking process. And being chemically inert, such dishes do not change taste qualities
• Dishes made of heat-resistant porcelain and earthenware. This cookware is still new on the kitchenware market.
• Its properties are very similar to ceramic cookware, but unlike it, it can be used for cooking on gas and electric stoves. Tableware made of titanium.

It is rarely found as kitchen utensils, mainly as frying pans and cauldrons. This is due to the fact that titanium is more expensive than aluminum or steel, and does not have any special advantages over them. The young housewife will be surprised when she finds out how many there are in the world

different dishes

. It is classified according to various criteria: purpose, material, shape, size, color, style, build, and so on. This article will describe the types of cookware and how to use them. Not every housewife may find these nuances important, but it doesn’t hurt to have this information.

Different kitchen processes will require completely different utensils. The material plays an important role in this matter, because, for example, ceramic utensils are most often used for serving, but not for cooking.

What are dishes?

Utensils are devices that are used for storing, receiving and preparing food. It is divided into three categories: for serving the table, for processing and vessels for long-term preservation of food.

The types of dishes are now replete with variety, and the history of these devices began with the manufacture of clay plates, cups, and so on. A little later copper, cast iron, and so on appeared. Over time, the classification has increased. Types of cookware Due to the existence of a huge number of nations, they became widespread

various cuisines

• . Each of them has preserved native recipes, originality, and, accordingly, the specifics of using accessories. Due to this, types of dishes were replenished very quickly.
• General classification:
• kitchen;

dining room;

utensils for storing food.

All these types are conditionally divided into subgroups, depending on the material used in manufacturing.

Cookware Kitchen utensils have become widespread. It is made mainly of aluminum, ceramics, and glass. Types of kitchenware: teapots. Enameled cutlery is widespread. This is due to the fact that they are easy to use and inexpensive. Buyers prefer Teflon and stainless steel frying pans.

Food storage containers

The range of containers for storing food is quite large, so everyone will find something for themselves. the right option. It is divided into several types according to the material from which it is made. Let's look at them.

• Glass. The disadvantages are logical - heavy weight and excessive fragility. The advantages include environmental friendliness and safety.
• Ceramic. The advantages and disadvantages of such dishes are similar to those characteristic of glass.
• Metal. Stainless steel will be the most reliable and durable option, so, of course, it should be preferred.
• Wooden. Wet products food cannot be stored in such containers due to rapid reproduction harmful microbes, but dry ones (for example, cereals) are possible and necessary (after all, such containers “breathe”, and therefore moths and midges will not grow in them).

Dinnerware

The tableware is wear-resistant, durable, and safe. In order for it to serve for a long time, it is necessary not only to choose it correctly, but also to carefully care for it. The material from which the tableware is made directly affects the length of its service life.

There are many such devices. Types of tableware do not include large quantity(there are only three of them). But it should be noted that in each category there are 10-30 options. An example is plates, because they are divided into 18 completely different types. In addition to them, this classification includes special devices and cups.

Cookware made of copper and brass

Today, copper and brass utensils have already lost their former popularity, but they are still available for sale. The main advantages are good thermal conductivity, amazing appearance. Copper cookware is best stored in places where humidity is at a minimum. With prolonged contact with water, such devices darken a little. Nowadays, manufacturers rarely make truly copper fixtures. Often this material is used only for cladding.

Stainless steel cookware

Usually, stainless steel cookware costs much more than aluminum or copper counterparts. Why? The answer is simple. Such utensils (purpose, types are described below) will allow you to cook without oil and water, and all food residues are washed off without any effort.

Classification of stainless steel devices:

• frying pans;
• teapots;
• pots;
• covers.

Plates and cups are not made from steel. Thanks to the material used, the maximum amount is retained during cooking. nutrients. The advantages of this cookware are obvious, but what are the disadvantages? You can select high price, when overheated, pots and pans deteriorate, and it is very difficult to wash off the deposits; they do not like sudden changes in temperature and heat up slowly.

Ceramic dishes

How do other types of cookware differ from ceramic utensils? The fact that such devices are most often used for table setting, and much less often for cooking. Ceramic cookware is often found in the kitchens of cafe and restaurant chefs.

What advantages does it have? Due to the material from which ceramic cookware is made, it is able to maintain the humidity and temperature of food. The devices can easily withstand cooking in ovens.

The downside is that it is quite fragile.

Types of ceramic tableware:

• pots;
• tureens;
• serving plates;
• devices for supplying spices;
• baking molds;
• salad bowls;
• bowls;
• teapots;
• cups;
• coffee pots.

Heat-resistant cookware

Heat-resistant cookware can withstand temperatures ranging from 40°C to 300°C on average. Due to this, it can be safely used in the oven and microwave, refrigerator and freezer. Manufacturers supply the market with heat-resistant devices that are designed for cooking on stoves (gas or electric).

Other types of dishes differ from this one in that the one described is environmentally friendly, hygienic and safe for humans. One of the disadvantages is that such devices are not durable. At powerful mechanical influences any dishes will be severely deformed: they will burst or break.