Dining room dishes Determination. Dining room dishes are what items. Copper and brassware

The dishes are called household items for cooking, storing and serving products and ready-made dishes. Types of dishes are classified as intended, materials, methods of operation and a number of other signs.

Some kitchen utensil is obligatory, the other is a recommendatory nature, is rarely needed or luxury. To competently make a list of the necessary and not buy extra, get to know the classification and learn to navigate the disortion.

Classification for appointment and application

For appointment, dishes are divided into the following types:

Kitchen - Designed for cooking. These are pans, frying pan, steamers, kettles, baking molds and other utensils used for cooking. Here you can attribute instruments for cooking - mylovnikov, noise, plump.

Dining room - Used to serving a table and feed cooked dishes. The group includes soup, plates, dishes, tea and coffee cups and sets, glasses, glasses, all that turns out on the table during lunch. The group contains cutlery: spoons, forks, knives.
Storage Products are all sorts of jars, tanks, oils, bottles and containers. All that is used for storing raw food and cooked food. It is released here with a container with different use temperatures.
Auxiliary - These are such additional items as sets for spices, closets, ice buckets.

Types of kitchen utensils

Without kitchenware, it is impossible to cook dinner, so it is necessary to equip the kitchen with these important items. Kitchenware includes:

Frying pan - heat-resistant kitchen utensils made of metal for frying on the stove and baked in the oven. The frying pan is classified by manufacturing material, diameter, depth, shape, view of the handles, the presence of a non-stick coating and cover. More about the types of frying pan.
Brazier - Varieties Skin Thickest Destinations. Brazier are suitable for cooking on the stove, and for the oven.
Natures - flat metal sheets with low sidelights. Designed for baking in the oven.
Pans - dishes for the preparation of first dishes, cooking vegetables, meat, compotes, pasta. There are many types of saucepans for the purpose and the materials we told about.
Buckets, teapots and milkers - small saucepans with one handle for fast preparation or boiling water (milk).
Bakery forms of bakery and confectionery. These are all sorts of, cupcakes, pies.
Forms and portion molds, baking pot. In the same category, you can attribute the molds for Julien.

Also, the kitchenware includes objects that used outside the slab:

A colander is a wide bucket with water drain holes.
Bowls - tanks for washing, cutting, mixing products. No bowls are difficult to do in the kitchen.
Sieve for sieving flour and filling the thickness.
Mortar - devices for manual grinding of nuts, spices, seeds.
Graters and manual shredders for vegetables, garlic, greenery.
For raw and finished products.

In the process of cooking dishes do not do without kitchenware. It:

Noise, spoons, blades, forks for frying and other important trivia, helping to turn the products and mix ingredients.
Push to cook puree. Progress and here made their own adjustments, see which appeared now.
Halfs for first dishes and compotes.
Rolls for rolling the dough.
Hammers for chopping meat.
Knives, scissors and other cutting devices.

Additionally, the dishes can be classified as intended: for cooking, frying, extinguishing, baking, baking.

Types of tableware

The dining area includes plates of all kinds, cups, items for serving a table and special purpose.

Depending on the size and appointment, the plates are different types:

Dining rooms - deep for the first and small for the second dishes with side dishes and independent garnings.
The snack bars are small and large, for the supply of cold and hot snacks. Diameter from 20 to 30 cm.
Desserts with a diameter of 20 mm, for desserts and fruits.
Pitry - for pies, bread, crouthing.
Fish - distinguished by an elongated form.
Ichorny - miniature flat for caviar.
Egg - with sabers for scrambled eggs.
Kokil - a shape in the form of a sink, used for oysters, stew, salads.
Menuine, divided into several branches. Suitable for serving with sauces and simultaneous serve multiple dishes.

Cups are also different:

tea;
coffee;
broth;
mugs - differ in large volume;
pals.

Even more species of glasses, glasses and a glass. Almost for each strong drink there is its own dishes. The shape of the glade is not for beauty. It is due to the aroma, taste and method of tasting. The form helps to reveal the aroma and send the drink to the desired receptors in the mouth.

Cutlery for a weekday and festive table

Cutlery There are two types - basic and auxiliary. Basic are intended for individual use. These are spoons, forks, knives, served by each guest to a plate. In the main group, cutlery, snack bars, fish, dessert and fruit devices are divided into the main group.

Most often for serving in everyday life, cost the standard set of cutlery. Fans observe etiquette can buy additional sets for fish, as well as special forks for spaghetti and crabs.

Auxiliary devices are used at the table together. These are various spoons and plugs for overlapping salads and snacks with common dishes on your plate, shovels for cakes, tongs for pies and ice.

Cutlery are made of solid metals. For mass consumers, it is stainless steel, and for lovers of piece things - melchior and silver. Auxiliary devices can be made of plastic, ceramics, glasses, wood.

Overview of materials for the manufacture of dishes

For the production of dishes use different materials - metals, ceramics, clay, glass, porcelain, plastic, silicone. The choice of material is due to the appointment and conditions of operation of the kitchen utensil or the table appliance.

What makes kitchen utensils

The first dishes did from clayAfter firing, it became durable and kept high temperatures in the furnace and exposure to water. Now some types of kitchenware are also made from clay and her "descendant" of ceramics. This is a baking pot, baking molds, pans.

Kitchen utensils from ceramics and clays can be put in the oven, but it is impossible to allow a sharp difference in temperature. For cooking on a gas stove, the flame divider should be used. But on sale there are ceramic frying pan and pans with reinforced metallic bottom. These models are suitable for all types of plates, including induction and gas.

The most popular dishes in the modern kitchen - metal. For production use safe types of metals:

Cast iron is one of the best materials for dishes, durable and practical. The cast iron has natural non-stick properties, long retains the temperature, it is not afraid of the effects of fire and heat.
Food aluminum is a durable and durable metal that can not cover the protective enamel. Aluminum dishes produced the method of casting and stamping. To protect against burning, frying pan and pans are covered with non-stick compositions.
Black steel - durable metal, resistant to deformation and high temperatures. Requires enamel coating.
Stainless steel - absolutely inert material, is not afraid of acids and alkalis, withstands the temperature differences and does not lose its properties with scratches.
Copper is expensive raw materials used for exclusive dishes or some of her species, for example, a frying pan for open fire and the Turks for coffee.

Glass It has come to the kitchen with the advent of microwave ovens and electric stoves. Pots and braziers make from heat-resistant glass, but the flame divider is still needed on the gas burner.

Silicone - New in the kitchen. Silicone forms for the oven and microwave are already in all owners, but the pans and metal-bottomed boilers for gas and open fire are still of interest and distrust.

Tableware materials

Dining room dishes are not exposed to high temperatures and fire, so it does not need to use materials resistant to heat. But many other nuances. Materials manufacturing and protective coatings for dining rooms must:

to be inert to acids and alkalis;
withstand contact with hot liquids and products;
not crack from the contrast of temperatures;
do not fear detergents.

There is a dining room tableware from ceramics, faience, porcelain, glass, metals, food varieties of plastic. Favorites on the table - ceramics, porcelain, faience and glass. Of them produce dining rooms, tea and coffee sets, other items for serving the table.

Glasses, glasses, glasses and other dishes for alcoholic and non-alcoholic beverages make from various types of glass: conventional, crystal, heat-resistant, crystal. New - double glass, saving the temperature of the contents and protecting hands from hot or cold.

Non-stick and protective coatings

So that the frying pan do not burn, and the pots were not oxidized from the acids, the dishes are covered with various types of non-stick and protective coatings. The coating happens:

teflon;
ceramic;
stone (marble, granite);
titanium.

Read more about the types of non-stick coatings for dishes. There you will learn what more reliable and practical.

Cast iron and steel utensils cover enamel. Enamellation is a complex process, but the coating is obtained solid and resistant to scratches. Enameled pans are suitable for cooking boors, soups, stew, vegetable dishes and compotes. However, they cannot be boiled milk and you should not cook pasta and test products - stick.

Ceramic dishes are covered with icing. Glazed products are more practical, do not absorb food and smells, but the pots and shapes are deprived of the pore - a natural moisture regulator of the dishes prepared.

On our you will find instructions for choosing the best saucepan and pan, learn how to choose glasses and cups, learn how to buy cheap cutlery without losing in quality. Add a site to Favorites to come to us again!

Types of kitchen and dining area

N y, young mistresses, hello. We grow with you girls, we grow with our moms on everything ready, but one day the day comes when we remain alone with the kitchen and with kitchenware. We must live further. How would a cheat sheet now come in handy (briefly about everything in the kitchen). Therefore, I begin the cycle of articles about the kitchen, about what is in it.

Let's start with the dishes: what kind of dishes are in general, for what it is intended.
The horseship dishes are distributed into two types: kitchen and dining room. Kitchen - this is the one in which we are preparing food, and the dining room is the one from which we eat.

Kitchenware: types and purpose

From the beginning of a short shpargalim, then we will come together for each item. Kitchenware is the following types:

1. Pots (go to the article "").

3. Bowls, coatlags, chopping boards, rags, hammers for chopping.

7. Auxiliary devices: mortar, grates, vegetables, sieve, blades (wooden and metal), noise, scales, measuring tanks.

8. Useful trifles: whipping whites, tassels, skewers, skewers.

Material for the manufacture of kitchenware

Poormen are trying to use scientific developments to increase the sale of their products. Therefore, we are constantly "indulged" with dishes from different materials with different coating. For manufacture, aluminum, cast iron, steel (stainless steel), ceramics, glass, and for coating, use titanium crumb, teflon, ceramic composite, enamel.

Dining room tableware: types and purpose

With Tolstaya Dishes - the thing is thin: here you and fragility, health, etiquette, everything in one bottle. We are dealing with dishes several times a day, so it is so important that it is safe for us and convenient.

Dishes are made from different materials. Look at the properties of these materials.

Sort the dishware to the following types:

Porcelain (real porcelain thin to transparency)
Fayansova (the dishes have thicker walls, and on the break - porous)
Ceramic (it is a glassware from clay. There are two types: Maitolikovaya and pottery)
Glass (universal material, can be put in the microwave oven)
Crystal
Glass or crystal dishes for drinks
From precious metals (this is the utensils from silver)
Cutlery (fork, knife, spoon)

Here is an exemplary list of types of dishes. I will try to reveal more points of this list. As articles are created, I will add links to points. Who is interested, follow the novelties.

If this page was interesting to you, 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.

Any woman feels in the kitchen of the hostess and, for sure, surprise it will not be a limit if someone shares with it information about the diversity of the number of types of dishes used daily in our glossy world. Signs of its classification are different: size, style, destination, color, etc. In this article we will try to argue the immense and present you the most frequently used types of kitchen accessories and explain their appointment.

With different kitchen processes, various dishes are used. The material from which it is made is also of great importance. For example, ceramics for cooking has nothing to do, it only serves a table.

What is the dishes?

The dishes are a kitchen device that is used for cooking, preserving and making food. It can be divided into several groups: for processing, serving, and storage capacity for long-term time.

Nowadays, the types of kitchen appliances and accessories are sistering in such an abundance that it is difficult to imagine that the progenitors of all this diversity, served ordinary clay and even wooden cups, bowls and spoons. Several later, the assortment of kitchen utensils was supplemented with aluminum saucepans and cast-iron pans. Over time and change in tastes, the dishes changed, adding new and new devices and devices for our table.

Types of dishes

The historical process of division of nations has caused the origin of specific, and inherent in certain peoples, taste preferences. There was such a concept as a national kitchen. Each country has its own distinctive way, its recipes for cooking and, accordingly, specific source for cooking and eating.

Based on the generally accepted classification, the dishes happens:

Kitchen;

Dining room;

To preserve the cooked food.

Each of these groups have a lot of species and subspecies, depending on the manufacturer used for its manufacture.

Kitchenware

Dishes for the kitchen for a long time, the most common view of the kitchen accessories. Types of materials from which it is manufactured is limited, as a rule, glass, aluminum and thermal stroke ceramics. This can include frying pan and kettles.

Wide distribution received enamel coating pan and bowls. They are very convenient to use and have an affordable cost. To change the cast-iron skirts, modern analogues with teflon coating or stainless steel have come. Metal dishes are still in great demand all over the world. A variety of heat-resistant and heat-resistant metal alloys and steel came to replace aluminum.

Cookware for storing products

Types of kitchen containers designed to preserve products are very large, and each mistress chooses it to their taste. It is divided into four groups, depending on the type of material applied to its manufacture. Get acquainted with them closer:

Glassware. The disadvantages of it are quite logical - a large mass and fragility. Positive qualities include the absence of harmful chemical impurities and safety in use.
Ceramics dishes. Pros and cons of this dishes are the same as the previous one.
Metal dishes. It is considered the most reliable and durable. The greatest preference is given to the stainless steel dishes.
Tableware. Designed for storing dry products and croup. For liquid and wet products, it is contraindicated. The tree absorbs moisture, and the dishes becomes a beautiful medium for breeding microorganisms. As for the croup, the situation is exactly the opposite. In wooden containers, various insects are not breed.

Dinnerware

The dining room dishes are characterized by increased strength, safety in use and resistance to wear. Any hostess knows that the choice of such dishes is worth paying special attention. From the quality of its manufacture, its external gloss and the possibility of long-term use depends. In addition, cutlery require careful care and attention to their external state. Of great importance, when choosing such dishes, you pay the quality of the material from which it is made.

The range of cutlery is very large. As for the groups to which experts share them, they are not more than three, each of which has from ten to thirty species. Ordinary plate, for example, has more than ten different items. This group also includes various cutlery and cups.

Copper and brassware

Currently, copper and brassware has lost their popularity, but still in a large assortment is offered by economic supermarkets. Its undoubted advantage is high thermal conductivity and a wonderful appearance. Copper dishes from water contact acquires a dark shade, but it is easily cleared and still "burns" with its natural color. In order not to spend your precious time to remove the plaque, it should be stored in places with minimal humidity, and after contact with the liquid, wipe carefully and dry. Making dishes from this material, at the moment has lost its relevance. Usually copper is used only for its external cladding.

Stainless steel dishes

As a rule, the dishes made from the steel of this brand are in a higher price segment than its analogues from other materials. Cooking on it does not require a large amount of vegetable oil or fat. Food on such a dishes is not burning, but it is clean and it is cleaned without a special effort.

Classification of stainless steel fixtures:

frying pan;
kettles;
pans of various sizes;
covers for a saucepan.

Steel cups and plates in modern kitchen are usually not used. Metal used for the manufacture of such dishes has a low porosity, which provides it with high non-stick properties. It does not absorb oil and moisture, creating excellent conditions for extinguishing and frying products. The negative qualities of the dishes from this material include high cost, low thermal conductivity and fear of sharp temperature differences.

Ceramics dishes

Ceramic tableware is rarely used for cooking, although it has undoubted advantages over other kitchenware, when baking products in the oven. Usually use it for serving, and in this respect it is indispensable. A variety of devices from this material give the table ease, freshness and even some aristocratic.

In addition to beautiful external aesthetic qualities, ceramic dishes have a number of other advantages. It is well and for a long time retains the temperature placed in her food, has a high thermal stability, and therefore is often used to prepare food in wind wardrobes, in microwave and induction furnaces. Only fragility can be attributed to the negative properties.

Types of dishes from ceramics:

pots and soup;
serving plates and saucers;
dishes for spices and saucers;
baking form; Saladers and Creams;
teapots, coffee pots and cups.

Heat-resistant dishes

Dishes, which has high thermal stability and is not afraid of sharp temperature differences, refer to the discharge of heat-resistant. It can easily withstand heating to three hundred degrees and cooling to minus temperatures. It is not exposed to thermal deformation, environmentally friendly and can be used for cooking on any kind of furnaces: electrical, gas, induction and microwaves. Often, such dishes are used for deep freezing products in freezers.

The disadvantages include low mechanical strength, fragility and invisibility to sharp dynamic impacts. But agree, positive properties such a dishes have much more.

DISHES - Household items intended for cooking, feeding and storing food and for other business needs. The dishes are metallic, ceramic, glass, plastic.
Metal dishes It is divided into aluminum, steel (sometimes it is incorrectly called iron), brass, cast-iron.
Aluminum dishes Made by stamped and cast. By destination, aluminum dishes are divided into kitchen, dining room, tea, coffee and dishes for other needs. Kitchenware includes: Pans of various shapes, sudki, cooks, pans of pressure coarse (see), pans for cooking vegetables for a pair, combined pans five-percent (conical saucepan, saucepan, colander, lid low and frying lid), oven "Housekeeping", Grounds (see), bidones, stoves "Miracle", Sita to focusing broth, etc.
Dining room tableware includes bowls, plates, vases for fruit, Sukhane, dishes, etc. Tea and coffee tableware - kettles, coffee pots, suicrafts, teapots for tea brewing, trays, etc. Dishes for other household needs - basin, water tanks , storage jars products, soaps, flasks, etc.
Depending on the purpose, the stamped aluminum dishes are produced in various weights: lightning - with a thickness of the bottom of 1.5 mM., average - bottom thickness 2 mM. And heavy - bottom thickness 2.5 mM.. Tolstoyed tableware is intended mainly for frying, extinguishing and cooking of second dishes: goosemans, sweatshirts, frying pan, pans and caulders (boilers).
Aluminum dishes made silver-matte, polished, polished and chrome shiny. Banks for bulk products, trays, climbers, compoters, covers for saucepans, etc. are also available. From anodized aluminum (chemical method of treating aluminum, giving surface hardness and imperceptible porosity), painted under gold and other colors. This color is strong enough and beautiful.
Aluminum dishes are about 3 times easier steel enamelled. It is distinguished by durability and resistance to impact, pressure, bending. The dishes made of aluminum are thermally resistant (aluminum melting point + 658 °), not afraid of sharp temperature fluctuations. When cooking in aluminum dishes does not spawn the color, smell and taste of food, vitamins are not destroyed. In an aluminum dish, you can prepare any food, including a very saline and containing a significant amount of organic acids. Food is not recommended to store in aluminum dishes more than 2 days. In aluminum dishes, it is impossible to keep a sour cabbage, cucumbers with brine, since it is destroyed from the action of alkalis and acids. The disadvantage of aluminum dishes accelerating its wear is the emergence of corrosion as a result of late or not sufficiently thorough cleaning of dishes from the prigar and food pollution, as well as long storage in it. Aluminum dishes go on sale in a fat and disinfected, it is enough to rinse it before use. The walls of the new dishes are recommended to lubricate with some animals with fat or vegetable oil and boil the water or milk in it. If the dishes are strongly contaminated, a little ammonic alcohol, boras are added to the water for washed (30 g. on 1. l. water) or drinking soda (teaspoon on 1 l. water). You can clean the mixture of soap and pumice, wipe the skin or a bladder, moistened in a mixture of vaseline and ceresin, dental powder, ash (sifted, without solid inclusions), Metallin liquid. After cleaning the dishes need to rinse with hot water. To clean the grinding and matte aluminum dishes, you can use the Powder "Clean" and the "NED-7" paste. Aluminum dishes are not recommended to clean with solid powders and metal brushes, should not be used to clean her lump and acid, since the dishes are spoiled from them. To remove the blackness formed from the action of alkalis and acids, the dishes should be thoroughly watched with a cotton wool, moistened with vinegar, then rinse it with hot water and dry it. Vinegar can be replaced by oxalic acid. In this case, dishes with a solution (1 teaspoon of oxalic acid for 5 l. Water) must be left overnight or boil. Black can be removed with a mixture of chalk and grazing magnesia (in equal amounts). Do not leave aluminum dishes with an unzipped or unexpected.
Steel utensils are produced by enameled, galvanized, tinted, stainless. Enameled dishes has about the same appointment, the same forms and sizes as aluminum thin-wing dishes. It is made of thin sheet steel, which is then covered with glass emolls. The main types of this kitchenware: Pans, Teapots, Bidones, Vötra, Thai, Bowls, Sudki, Baby Baths, etc.
Enameled steel dishes It has chemical resistance to organic acids, salts, soaps and alkalis (in concentrations used in domestic conditions). It is hygienic, easily washed, suitable for cooking and long-term storage of food, has a beautiful appearance, a variety of colors. Enameled dishes inside are usually white or light-painted, and outside - white, colored or decorative trim. However, with steel enamelled dishes need to gently contact. It is necessary to carefully ensure that there is a check of enamel inside. We should not prepare second dishes in steel enamelled dishes, especially porridge, as they often burn and can ruin enamel. Enameled dishes well wash. For washing, you can use the "NED-7" paste, soda solution in hot water (25 g. on 1. l.), soap-soda solution, and for disinfection - mustard solution. Enameled dishes to clean drinking soda; It is impossible to use sandpaper.
Galvanized steel utensils - Veser and water tanks, laundry laundry tanks (see Tank of lump), trough, basin, baby baths, garden watering cans, cans for kerosene and washbasins - made of galvanized sheet steel, as well as from black leaf steel, followed by coating of finished products with molten zinc. In galvanized dishes, it is impossible to prepare food and boil water for drinking, since the zinc salts formed at the same time are harmful to the human body. You can not can be preserved in such a dishes, for example, saline mushrooms, cabbage, etc.
Steel galvanized dishes are relatively easy and durable. The service life of galvanized dishes mainly depends on the correctness of the treatment of it. An acidic and alkaline solutions (washing powders) are activated on the zinc coating, the cooking salt also accelerates zinc corrosion. Zinc coatings of the rack against oil, kerosene, gasoline, etc. It is possible to clean the galvanized dishes with a "clean" or finely unpleasant chalk, rubbing it with cloud. After using the dishes need to rinse, rinse and dry or dry out.
Muddy steel utensils - Veser, Bidones, measuring mugs, foamies, funnels, confectionery forms - made of white tin (sheet steel) and, in rare cases, from black leaf steel, ready-made products from which are coated with molten tin.
Tin protects steel dishes from corrosion. The tinted steel utensils are relatively easy and durable. Fresh milk (like water) does not adversely affect the dishes, and the sour milk destroys it.
Tin in the amount in which it can come from dishes in food is harmless to the human body. In the meadow steel dishes should not be boiled water, since after a short use, it gives the water a sharp taste, and also spoils the color and taste of tea. Since tin coatings are very soft, they cannot be cleaned with solid powders and solid objects.
Stainless steel utensils - Pots, kettles, trays, noise, cupcakers - is distinguished by resistance against corrosion caused by table salt, food products and fruits and berries juices.
Stainless steel utensils do not spoil the taste of food, does not destroy vitamins, suitable for preparation of predominantly liquid dishes (as it is usually thin-walled) and long-term storage of food, has a beautiful appearance (silver-white color); It has sufficient strength, not afraid of blows, sharp temperature changes.
Brass utensils are intended ch. arr. For boiling water, cooking jam, etc. Teapots, coffee pots, coffees for cooking jam, dairy, sugar bowls, trays, ringed cups, washbasins, and samovars are made.
Brass utensils are very durable, can serve 30 - 40 years. It is more durable than aluminum and steel enameled; It is easier to repair it.
Brass utensils, rarely used, with time darkens and is covered with green rope. Organic acids, milk, oil and many other food products operate on the dishes. Copper and zinc salts are harmful to human health, so brass utensils designed to prepare food and boiling drinking water is necessarily incorporated inside with tin. Tases for jam are not broken, since the high concentration of sugar prevents the dissolution of brass with organic acids contained in berries and fruits.

The outer surfaces of the dishes for beauty, as well as for hygiene purposes, are polished or coated with nickel (as a higher quality coating).
Brass utensils are well cleaned with paste composition: tremble - 7 weight parts, oxalic acid - 1 Weight part and water - 5 weights. Trepping can be replaced with pimples in the powder, while it is necessary to add a little turpentine and liquid soap (about 10% of the weight of the paste). You can also use a mixture of vinegar, flour and thin sawdust. We need to cover the surface of brass items and leave up to dry. I feel the drying weight, the objects wipe the woolen cloth.
You can polish brass dishes with the following compositions: 1) Brick powder (brick flour) - 2 weights, dining salt - 1 Weight part, aluminum alum - 1, thin powder PEMZE - 3 weights; 2) ammonia alcohol - 2 weights, water - 10 weight parts, chalk - 2 weights; 3) Metal.
Nickel-plated dishes should be lubricated 2 - 3 times with a mixture of vodka and sulfuric acid, rinse with clean water, then alcohol or vodka and wipe dry to dry with a thin linen.
Cast iron dishes - cast iron, boilers, hussy, pots, frying pan and others. - It is used mainly for frying and extinguishing. Cast iron tableware is produced black, as well as with one-sided and double-sided enamel coating. Cast iron fragile, is sensitive to shocks, so the wall thickness of the dishes is usually not less than 2 mM. (the bottom is always thicker). Casting black dishes has a dark color and a rough surface that make it clean in purity, and therefore requires careful care. It greatly limits its application. With insufficient care, corrosion (iron compounds) may appear on the dishes. Corrosion does not adversely affect human health, but can spoil the taste and color of the dishes prepared. In addition, iron salts destroy vitamins.
Cast iron enameled dishes are resistant to the action of organic acids, salts, soap and alkalis in concentrations used in domestic conditions. Dishes with sloping enamels on surfaces in contact with food, it is not recommended to apply for cooking. The disadvantage of pig-iron dishes is its heavy weight, reaching about 40% of the weight of the contained fluid.
Cast-on-enamel dishes are brushing the same as steel enameled.
Melchior and nezilberic dishes - Coffee pots, saucers, sugar bowls, kettles (for welding), cup holders, trays, etc. - Gl. arr. For serving a table.
Melchior (nickel and copper alloy) is distinguished by plasticity, durability. Nezilber (alloy of copper and zinc) is characterized by approximately the same qualities as Melchior. Due to the large elasticity, the Melchior and nezilber products easily take any shapes and are separated by thin and butt ornaments. Artistically performed products from Melchior are not inferior to silver and serve as decoration of the table.
Melchior and nezilberic dishes, intended for nutritional purposes, has a protective and decorative coating, the rest of the dishes is only decorative. For coating applies: silvering of internal and external surfaces; Silvering outside, mezzani from the inside; Nickelting outside, tincture from inside and nickelting outside and inside. In order not to scratch the silver plated products, they should not store them together with steel items. For cleaning silver and silver plated dishes, dirty, dull items first wash the hot soap solution, and then, without giving them to cool, wetting the hyposulfite solution (100 g. 0.5. l. Water) and wipe with a soft cloth. The dishes after use should be washed first in hot soda solution (on 1 l. Water 50. g.), then in pure hot water and wipe on a soft towel dry. With frequent use once every 7 - 10 days, it is recommended to wash the dishes in soapy water with a small amount of 10% ammonia alcohol (1 teaspoon on 1 l.). Dark spots on the dishes can be cleaned with soft ash; A small size of the dishes and spoon should be omitted into the heated solution of wine-eyed acid (30 g. On a glass of water) for 10 - 15 minutes, after which she wipe suede. For more dark products, it is added to 1 weight of the wine-eyed acid 1 weight of aluminum alums and 10 weight parts of the dining salt. The products are immersed in a boiling solution of this mixture and then wipe with a rag. Spots from dampness are removed with warm vinegar, washing it with clean water. To polish melchior items, a mixture of soap and purified chalk (in equal amounts) is used. By solving soap in water (when heated), the chalk is added to it and mix up to obtain a thick homogeneous mass. This mass is polished by silver plated surfaces of the subject, then wipe on a clean cloth.
Nickel-plated melchior and nezilberic tableware is also cleaned as brass.
Ceramic tableware - Products made from clays, as well as from their compounds with mineral and organic additives, burned to the campaneous state and coated with a layer of glaze. Ceramic tableware is manufactured in 2 ways: plastic molding (simpler forms - cylindrical, spherical, etc.) and casting (faceted, oval, sculptural forms). It is usually separated (decorated) with special ceramic paints. Ceramic utensils are divided into the following main groups: porcelain, faience, majolica and pottery.
China - The best ceramic products. It has a white sandpaper, translucent in the thin places of a shard, which does not transmit moisture covered with a thin layer of shiny acid resistant (to lemon, acetic acids), solid (not scratching steel knife) glaze. When you hit the edge, it is published a high melodic long non-molding ringing. A characteristic sign of a porcelain, distinguishing it from other ceramic products with a white shard, is its shocking in thin places. The 2 types of porcelain are manufactured - hard and soft, which differ not by the physical firmness of the burned sharp, and the degree of its softening during the firing. In the USSR, dishes are produced only from the solid porcelain. Solid porcelain has high mechanical, thermal and chemical properties. Soft porcelain has a smaller mechanical strength and chemical resistance, but it is higher than the transparency of the transparency of the milk glass). The soft china includes Japanese, Chinese, French (Sevres); Some firms in England also produce soft porcelain. Porcelain dishes are sometimes made with a color shard or colored glaze. The most frequently found pink porcelain or white porcelain, covered with colored glazes - cream under the color of the ivory, blue, etc. From porcelain is basically a dining room and tea room.
Crockery It has a white porous, noticeably absorbed moisture, it is difficult even in a thin layer of a shard, covered with colorless glaze. When you hit the edge of the product, a low deaf, fast-sighted sound.
Fayans is also solid and soft (lime). Articles made of soft faience have greater porosity, less mechanical strength and thermal stability of the glaze. A solid faience is produced in the USSR. The strength of the faience dishes is lower than the porcelain, about 15-25%. Faiance dishes are much easier porcelain. Fayans is used for the manufacture of dining and tea dishes. Fauensic tableware is simpler for forms and decoration, less durable than porcelain, significantly cheaper. It is good to use in the country, as well as use in the kitchen (bowls, jugs, milkers, jars for croup, barrels for salts, etc.).
Maitolic dishes It has a porous colored non-fast sharp, covered with colored non-feeling glaze, sometimes having a metallic glow. Recently, the majolic dishes with a white shard, close to the Faianssa, began to be produced.
Majolika mainly produce piece goods and in minor quantities of complete dishes. Most common: jugs, bread minesses, maslinka, candy, vases for flowers, ashtray, mugs. Much less often produced devices for dessert, coffee sets, dessert plates. For majolica, the embossed surface of the products and color opaque glaze are characteristic.
Pottery dishes It has a porous color shard (usually with a brown-red tint) and is covered with glaze mainly from the inside coming into contact with food.
Pottery utensils are used for cooking food - pots and roofs; For storage and feeding food - bowls, mugs, jugs, dough cans, etc. Currently, pottery are increasingly crowded in porcelain, faience and glassware.
Glassware Making blown and pressed. Blowing dishes, as a rule, has thin walls; Gl is done. arr. Of the colorless transparent simple, barite or lead glass (crystal) and, less likely, from glass with a glass and stained glass. The way of blowing is made by all kinds of glassware. The walls of the pressed dishes are thicker than the usual blowing, and thermally less resistant. It is produced from colorless, sometimes colored glass, in small quantities of crystal. This group of glassware is less diverse on the shapes and especially in drawings that are applied to the form for pressing products.
The most numerous and diverse glass dining room (varietary) dishes, which is sold as piece goods and in sets (appliances for water, wine, lettuce, hudun, sets, etc.).
The assortment of blowing tableware is included: saucers, dishes, glasses and glasses, vases, charts for wine and water, jugs, caps for cheese, maslives, milkers, trays, glasses, glasses and other products.
A more expensive blowing tableware is made of crystal, barite glass, glass with bloom and stained glass. Crystal products, especially large, such as dishes, salad bowls, flowers for flowers, ashtray, etc., as a rule, thick-walled, since a deep line in the thickness of the glass gives the best refraction of light - a crystal game.
The assortment of dining pressed dishes is about the same as the blowing, with the exception of those glass products that cannot be made by pressing method (decanters, jugs, etc.).
The shopping glassware includes: banks and barrels for pickles, jams for jam and milk, for storing bulk products, jars, banks and bottles for home canning products and others. Economic glassware, unlike dining room, usually smooth, without drawings.
Special place among glassware is occupied kitchen extruded glassowel glasswareDesigned for cooking: pans, frying pan, baking molds, kettles, hussy, coffee pots. The heatowar tableware is very convenient, beautiful, hygienic; It is cheaper than metallic. In it, you can not only cook food, but also serve it on the table. In addition, heat-resistant utensils retains heat for a very long time. She does not give any extraneous tastes and smells. Along with this, it has a number of significant drawbacks: it is necessary to pre-lay a metal grid on fire; It is impossible to put hot dishes on the wet cold surface, since the dishes in this case cracks; It is impossible to put the dishes without liquid and so on.
Glass dishes clean brushes, rags. It is not recommended to use sand, metal washcloths and other solids to clean the glassware, as they scratch the glass. Vessels with a narrow throat (bottles, decanters) for washing should be filled up to half a gridden egg shell, potato husk, small pieces of paper and pour with warm water (not to the top). Then some time shake hard, pour the contents and rinse with warm water. This operation is repeated, gradually increasing the temperature of the water. Highly contaminated dishes (fat, resin, etc.) It is recommended to wash with a solution of the pitch (caustic, soda) or so-soda solution, then rinse with clean water several times. Kerosene can be laundered with lime milk.

Crystal dishes should not be washed with hot water, since it is crystal from her dull, loses shine and transparency. Such dishes (especially after wine) is easily mounted as heavily and even cold water.
Plastic dishes - Vases, sugar bowls, bread ministers, drinks, maslives, household banks, etc. It has a smooth shiny surface, it is easy to clean, more durable than glassware, porcelain or faience. Cookware from some plastics (for example, aminoplasts) is well withstanding the high temperature of boiling water (100 °); Organic glass and polystyrene products at a temperature of + 70 ° - + 75 ° are deformed.

Regardless of the material from which the dishes are made, it should be durable, hygienic, comfortable and stable.
The dishes should have convenient handles for capturing, installing, carrying and suspension, and where they are not, for example, on the dishes for the Russian oven (pots, frying pan), you need to use plug and silica (chapelniks). The handles of the dishes should not have sharp corners and protrusions. Usually they are made of the same materials as the dishes. Wide distribution recently receive wooden and plastic handles (on the housing and lid), allowing you to use dishes without cloths and decorating it.
The dishes are also available (a set of aluminum saucepan, a saucepan and frying pan) with removable wooden handles, so that any of these vessels can be installed in the oven, and the handle serves simultaneously with the frying ground. The covers of the dishes are overhead and recessed (the lid falls below the top edge of the dishes). The latter protect the outer surface of the dishes from pollution and on splashing boiling fluid.
In order for the dishes was hygienic, it should have a streamlined form, without sharp protrusions, folds and cracks, where dirt could accumulate. Very hygienic precisible, polished and polished dishes, distinguished by the high purity of the surface.
To prepare the second dishes that require gradual heating, uniform heat transfer and heat conservation, thick-widths are manufactured, mainly cast from aluminum, cast iron, from heat-resistant glass and ceramics. In addition, individual types of enamelled, stainless and aluminum dishes have a thickened bottom for more complete use of heat.
The dishes for feeding food - table-buffet, tea and coffee shop, in contrast to the kitchenware, there are increased requirements for shape and hygiene, as well as decorative finishes.

Dining room dishes - a mandatory attribute of any feast. But how not to make a mistake with the choice? Ware from what material is better? What are the advantages and disadvantages of this or that brand? Read the article and make the right choice!

This article is intended for persons over 18 years

Have you already turned 18?

Dining room: how to choose

Previously, girls, having married, did not have to worry about the presence of pillows, blankets, tablecloths and dishes - their moms and grandmothers were already taken care of, for many years she gathered a decent dowry. Now these traditions go to the past, and women are increasingly choosing homemade things on their own. It is also the case with dining room dishes. What only plates, glasses and cups will not meet on shop windows! A variety of materials, designs and colors simply amazes. But how to assemble exactly the ideal table service that will not only meet the rules of etiquette, but also to answer the tastes and needs of the hostess? Let's try to figure out.

Why do you need dishes?

Let's start with the fact that all the dishes can be divided into three groups of its intended purpose:

dishes for cooking (pans, frying pan, skewers, buckets, etc.);
cookware for serving (plates, salad bowls, dishes, saucers, etc.). This group also includes table glass (glasses, glasses, glasses, etc.);
dishes for storage of food (dishes with lid and all kinds of containers).

Collect the perfect table service

What is a table service? Bridal Registry (English "Wedding Registry" offers the following list of service items: Customized tablets in the amount of 12 pieces, dishes for serving dishes (flat, deep dishes, saucers, suits, dish for vegetables), as well as tea drinking dishes - tea Service, kettle, sugar bowl, coffee pot, cream, stand for cake or rack for cakes. This set of dining rooms complies with the rules of etiquette, moreover, the hostess can change its composition - to remove unnecessary or add it to it the objects of serving, based on the menu needs.

What is the dining room tableware: Material Review

With etiquette everything is clear. But how to please the taste of a woman in choosing dishes? There are already the manufacturers operated, the eyes simply run out: unusual materials, textures, drawings. But this is only an outer side, let's understand the functionality and practicality.

The practicality of the dishes is entirely dependent on what material it is made.

So, serving dishes happens:

ceramic (porcelain, faience, clay);
glass and crystal;
metallic;
wooden;
plastic and paper.

You can meet dishes and from other unusual materials, but their number is so small, which is not worth our attention. We will deal with the main.

Ceramic tableware

Ceramics is the most popular material for the manufacture of sets. Such dishes are made of clays with certain additives (mineral and organic), burned in the furnace to the state of the stone and cover with icing. Porcelain, Fayans, Majolika and Pottery Cookware - All this can be called in one word - ceramics.

Porcelain - This is the highest quality ceramics, and the price for it will be appropriate. The products from the porcelain do not let moisture, and the glaze is so hard that it does not scratch the steel knife. When choosing dishes from a porcelain, pay attention to the color (it should be warm and gentle, like cream) and on its shifting, because the main distinguishing feature of such a material is the ability to skip light. This is especially true of a soft porcelain: it includes Chinese, Japanese, French and English, for transparency, it resembles a milk glass. And do not forget to knock on the edge of the dishes: the high-class porcelain is very melodious and for a long time "sings."

Benefits: Higher quality, strength, durability, subtlety and shocking, exquisite design.

disadvantages: high price.

Popular brands: Meissen and Herend - Porcelain, which enjoys the English Queen and Rothschild. Heviland - Limoges Porcelain (France). Villeroy & Boch is a decolch porcelain (Germany). Wedgwood - porcelain for the Royal Court (England), etc.

Crockery It is much more common than porcelain, and all thanks to its reasonable price. In terms of its properties, Fayans is significantly inferior to the porcelain: it is more porous and less durable, absorbs moisture, and the glaze is sensitive to temperature drops (therefore, soaking such dishes should only be in warm water). Fayans does not miss the light even in the thinner. And if you knock on the edge of such a dish, then a deaf low sound will be heard.

Benefits: Lower Weight, Ecology, Daily Practicality, Affordable price.

disadvantages: low strength (15-25% below porcelain), simple forms and design.

Pottery dishes In everyday life, we most often call Clay (the name is not entirely accurate, because porcelain is also produced from clay, but in the language he was fixed so). It has red-brown and most often covered with icing only from within, for contact with food. Such dishes are mainly used for cooking (pot) and storage of food (jugs and roofs). Who has not tried dishes from clay pots! By the way, you can cook food without water and oil.

There is also a dining room pottery. There are especially nice from such plates: they preserve heat perfectly, carry a rustic flavor and create a cozy atmosphere at the table.

Glass ceramics

This is the material of a new generation for the manufacture of dishes with a lot of advantages. What is it? First, the glass is processed at high temperatures, and then crystallizes - it turns out to be glable. This material is not afraid of temperature drops: such dishes can be used to prepare food in the oven or microwave, as well as for freezing products - nothing will happen to her.

Benefits: Strength, environmental friendliness, ease of care, multifunctionality. Affordable price.

disadvantages: Not suitable for exquisite meal.

The most popular brand: Luminarc (France) is a huge range of shuff-resistant glassware (from glasses and cups to plates and salad bowls) - the perfect option for daily use in the kitchen, besides very budget.

Glass and crystal

Speaking about the dining room, you can not bypass the side of glasses, glasses and glasses. This set of serving items is most often called table glass, but it is not always produced from glass. Another transparent material for the manufacture of dishes for drinking is a crystal. What is the difference? It's all about transparency. "But the glass is also transparent!" - You will tell you and you will be right. But in comparison of the glass with a crystal, the last wins. It depends on the amount of verdicated lead. If the lead content is above 10%, then the dishes can already be called Crystal. Higher crystal dishes has 30% lead. By the way, lead adds dishes not only transparency, but also hardness and strength. And the crystal is much more melodious "sings."

Advantages of crystal: Strength, ideal transparency, the possibility of applying complex drawings.

disadvantages: Difficulty in care: so that the crystal does not lose the shine and does not grind, it periodically needs to be washed in a weak acid solution (vinegar or lemon juice) and wipe dry with a towel. High price.

Advantages of glass: Variety of forms and colors, affordable price.

disadvantages: fragility.

One of the most popular elite global brands for the production of crystal - Waterford Crystals (Ireland). Their products contain a record lead content - 33%, the production process is manually.

In Russia, the crystal tableware is manufactured from 1756 on the Gusev Crystal Plant. Crystal, produced at the factory in Gus-Crystal, to this day is popular in his homeland, and also conquered world recognition.

Metal dishes

For the manufacture of individual sets of dishes, the metal is not used, but for public serving dining rooms - quite. Most often it is silver, Melchior (nickel and copper alloy) and nezilber (copper and zinc alloy). It is important that the metal utensils have a protective coating (silver, tinning, nickel) at least from the inside, otherwise it can only be used in decorative purposes.

Benefits: Decor of the table with unusual plates, sugar bowls and coffee pots.

disadvantages: Difficulty in caring, high price (table silver).

Tableware

Wooden dishes are unsuitable for cooking, but it is great for her reception. Wooden plates, bowls and salad bowls are mostly distributed in Russia and Asia countries. Although in our country the tradition of using wooden dishes leaves the past, we all remember the grandmother's wooden plates and spoons with Khokhloma or Gorodetsky painting. However, with the arrival of Asian cuisine, dishes from the tree returned to Russia, however, with the preservation of oriental style.

Wooden dishes saves food perfectly, and sometimes even enriches it with a new taste, for example, juniper or larch barrels are ideal for marinades, also wooden dishes "friends" with butter and honey. What kind of wood is plays an important role: it should be larch or coniferous rocks. Choose a plate with a wall thickness of 5-8 mm, on thinner or thick cracks formed faster. Be careful: on the package it should be indicated that the dishes are intended for meals. If there is no such information, then ask the seller a hygienic certificate. Before using the dishes from the tree, it is necessary to wash it: wash, dry and lubricate with vegetable oil (linen fit is best). Let the oil absorb, then wash the dishes as usual. In order for the wooden tableware to serve you for a long time, periodically repeat the procedure of "melting".

Benefits: Strength (not beating), environmental friendliness, naturalness and comfort.

disadvantages: Over time, it darkens, can accumulate the smell of food, it is undesirable to wash in a dishwasher.

Bamboo

In continuation of the Asian theme, fashion came to us not only on the dishes made of wood, but also bamboo. Outdoor stores with products from this material are open: clothing, bed linen, pillows and blankets, towels, interior items, and, of course, dishes. Bamboo grows very quickly - several centimeters per hour, besides easily decomposed in soil or water, therefore it is considered environmentally friendly and not toxic, and most importantly, does not violate the balance of the environment. Bamboo dishes are an excellent option for a picnic, as it is very light, besides not beats.

Benefits: Environmentally friendly, has antibacterial, antimicrobial and hypoallergenic properties, does not change the color in the process of use, you can wash in the dishwasher. Affordable price.

disadvantages: It is impossible to heat in the microwave, you can not soak - the bamboo decomposes in the water.

Plastic and Paperware

Of course, no one will come to mind to serve the table with plastic or paper dishes, except on a picnic. That is why such dishes were named disposable - after use it should be thrown out. Plastic dishes are very popular thanks to its practicality, but it is very harmful to the environment, because it practically does not decompose. By the way, for this reason, the law adopted a law on the abolition of the use of disposable plastic dishes from 2020. A good analogue of plastic is paper utensils: it is more environmentally friendly and is not inferior in its qualities. Nevertheless, the place of use of disposable dishes is exclusively in hiking conditions.

Benefits: Perfect option for those cases when there is no possibility to wash the dishes.

disadvantages: Non-environmentally, not east.

As you can see, the variety of materials from which the dining room is made is very large, and each mistress makes a choice based on its needs and preferences. Wise mistresses have in stock two dining rooms: for daily use and for solemn cases. For every day it is better to choose a more practical and budget option, for example, high-quality faience, dishes from a tree or bamboo. Elegant porcelain is perfect for holidays or meetings.

On a note: It would be nice to have a steam of additional plates in the case if the plate from the service is randomly broken. And remember: the dining room utensil must be comfortable, hygienic and have aesthetic appearance, regardless of which material it is made.