|Posted by george on March 30, 2011 at 3:30 AM|
Width or thickness
one of the ways to get durable cooking pots is by checking the width or thickness…since the cooking pots will be scrubbed time and time again the thick ones will stand to wear out much slower that thin ones.
it is good to check the material that makes the pot…incase money is not limited to you then copper pots are the best, however aluminum is also pretty good since it is a good conductor of heat….don’t be tempted to buy shinny pots such as stainless steel, believe me not all the glitters is gold.
Check whether the edges are smooth and even and do not have any edges that my cause cuts when cooking or washing…the edges should be rounded and even.
Handles and handling
it is good to check the handles or the general handling ofthe cooking pot against its size and capacity…if a pot is big then the handles or edges should be stronger and more elaborate…incase the pot has an extended handle the check the insulating material.
Base of the pot
It is good to know the purpose of a pot…what will it cook?...if for example a pot is for cooking ugali then it should have a rounded base since this ensures the even distribution of heat…if however the food is the kind that takes lesser time then a flat is more appropriate.
Any defects or ridges?
it is good to check the pot for symmetry and evenness…if a pot has mechanical defects like ridges then avoid them since they create a general weakness in the pot besides the acute ridges will never really get clean thus may harboring germs.
Even in thickness width and height
If the width is a given width and height then such a length should apply all through the pot.
A pot can not be worth its name if a lid can not fit properly over it…therefore make sure that a lid fits well over it.