TOP 5 best ducks: rating, types, which one to choose, comparison with analogues

Any housewife in the kitchen can see different utensils with which you can stew, bake, fry and bake. This allows us to not just cook, but also to truly create masterpieces. Today, not everyone has a rooster in the house, but it allows you to cook meat in your own juice, while preserving the useful properties of the product. In such dishes, dishes are tender, juicy and appetizing, and most importantly, healthy.

But to enjoy cooking, you need to choose the right tool. Therefore, in the rating I will tell you about the varieties of ducklings, describe their properties and help you choose the best one. And also you will learn about the pros and cons of different materials and shapes of the roasting pan.

Features of ducklings, their shapes and material

At its core, the duckling is the same brazier, only having an ellipsoidal shape. And also such dishes must have thick walls. This allows you to simmer the dish in its own juice for a long time, warm air passes through the cooking dish, rises to the lid, where it condenses.

The ducklings have several names. A large dish is called a gosyatnitsa, that is, you can put a larger bird in it. And in St. Petersburg, such utensils are called latka from the Lithuanian word, which translates as a boat, which, in principle, conveys the shape of the dishes. In the Maghreb countries (Morocco, Tunisia, Libya, Algeria) there is a kind of such a brazier and it is called tajin or tajin. It is a round bowl with a cone-shaped lid.

Regardless of the name, the essence is always the same - long simmering of the product over low heat, by keeping the temperature of the dishes and evenly distributing the heat. And the moment of condensation is also important, which makes it possible to cook in your own juice without adding broths and using oil.

Not every material is capable of meeting such requirements as thermal conductivity, temperature retention and even heat distribution. But still ducklings are made from the following materials:

1. Cast iron... The best option, as it is able to evenly distribute heat and retain heat after turning off the heating element or removing it from the fire. Does not require a non-stick coating as food does not burn. But it requires special care so that rust does not go, and also such dishes weigh a lot.
2. Glass... The main competitor of cast iron, since such dishes can be used not only in the oven, but also in the microwave, they can be washed in the dishwasher. And also the rooster has a smooth surface and does not react with acids, so you can use wine and lemon when cooking. Calmly tolerates high temperatures, but is afraid of their changes.
3. Ceramics... Completely environmentally friendly product, and dishes from it come in different shapes and colors. Distributes heat evenly and allows food to simmer. But a very fragile material.
4. Aluminum... It is best to use not stamped, but cast aluminum as ducks and goslings. It is lightweight, heats up quickly, is cheap, but oxidizes. Therefore, you cannot cook food with lemon, vinegar, wine, tomatoes in such dishes and store food in it. There are, however, coated models.
5. Stainless steel... Most often, such ducklings have the purpose of serving dishes to the table, but not cooking in them. True, there are stainless steel models with a copper or aluminum thick bottom. You can cook in these, but there will be no languishing effect.

When we talk about ducklings and other types of braziers, we mean languor during cooking, and this process is impossible without a lid. Therefore, dishes of this kind will always have a lid. Most often made of the same material as the body. It must be not flat, but convex from the inside so that the condensate rolls down.

Rating TOP 5 utyatnits

When making a rating of ducklings, I took into account the properties of the material, its safety, as well as the features of the form and, of course, user reviews. I propose to get acquainted with the participants:

Pyrex O CUISINE 4,5 l

The rectangular roaster is made of heat-resistant glass. The lid can be used as a separate container. Its volume is 1.5 liters. The material heats up quickly and is easy to clean, even in the dishwasher. But such dishes do not like temperature extremes and shocks. And also the glass cools down quickly and the effect of languor will not be fully here. Although such ducks are budgetary, they are easy to handle and are not afraid of sharp objects. Withstands temperatures from -40 to + 300. Can be used in gas and electric ovens, as well as in microwave ovens. The volume is suitable for a large family. Due to its pleasant appearance, some housewives use such dishes for table setting.

The duck is really great. I chose a special volume so that it would be suitable for a large family. The capacity of the main bowl is 3 liters, and the lids are 1.5 liters. Can be cooked either closed or covered. I put different dishes in it: meat with potatoes, chicken with vegetables or buckwheat, I made a manna in the lid, a small apple strudel. Everything is baked well and it turns out deliciously. Dishwasher safe.

Kukmara u40a 4 l

The cookware is made of cast aluminum and has a German-made Greblon non-stick coating. Resistant to water, oil, acid, detergents and abrasives. Therefore, it is safe to use and can be stewed with lemon, wine, tomatoes. Heats up quickly, economical when used in electric stoves. It has a thick bottom and walls, which allows the dish to simmer properly inside. The cover fits snugly against the body. It has a round stainless steel handle on top. Can be used on various stoves except induction. Bottom thickness 6 mm, walls 4 mm.

The duck is simply amazing and not heavy in weight. I rarely cook, but the dishes turn out to be very tasty and, by the way, healthy. It is big and a whole chicken with potatoes and apples fits into it.

Mallony KB28 4.5 l

A medium-sized cast iron roaster with a massive lid. An internal volume of 4.5 liters will allow you to safely place a chicken in 2 kg. There is no non-stick coating, and since the product is made of cast iron, special care is required. It is necessary to ignite the product, wash it only with warm water without detergents and wipe it dry to prevent rust formation. Convenient slotted handles on the sides. The material is absolutely safe for health, withstands heat and temperature extremes. It heats up for a very long time, but also gives off heat for a long time. This effect allows you to cook juicy meat. The lid is rounded at the top and the resulting condensation flows back into the container during cooking.

I used the duckling for about a year and a half. I cooked mostly chicken and meat with potatoes in it.As soon as I bought it, I ignited it and smeared it with oil. But the rust is constantly coming out and I have already ignited the brazier several times. But all is unsuccessful.

Biol aluminum G301P 2.5 l

The roaster is made of die-cast aluminum and has a non-stick Teflon coating. The lid inside is made for a grill, but the ribs are shallow. Outside, it has a bottom made so that it can be used as a frying pan on the stove. Lays down tightly to the base, so moisture does not get outside during cooking. Compatible with all hobs except induction. It is allowed to wash in a dishwasher on a gentle cycle. the side walls are 3.5 mm and the bottom is 6 mm. This thickness is ideal for braising. Handles in the form of ears diagonally, not all housewives are comfortable with this arrangement in everyday life.

The first time I bought dishes from Biol was about 8 years ago. I am very pleased with her. I just bought a duck. It is small: the main capacity is 2 liters, and the lid is 0.5 liters. This size is enough for me for two people. I cook porridge, roast, bake bread. Everything turns out delicious and nothing burns. Handles are convenient for the oven and for the stove top.

Ceramic poultry roasting dish 348444, 41.5 cm, pomegranate

French manufacturer Emile Henry offers a unique 5 liter ceramic rooster. The material is made of high quality clay that does not contain harmful impurities. Glaze resistant to scratches and chips. The main bowl has ribs inside, which allows you to raise the dish above the accumulated fat. Due to the shape of the cocoon, natural air circulation occurs and the condensate flows down. Therefore, you do not need to periodically open the lid and water the meat with juice so that it does not dry out. Very comfortable hemispherical handles. The product can withstand heating up to 240 degrees. Thanks to its shape and high-quality glaze, the rooster can be used as a table setting.

Yes, not cheap ceramics, but they are really worth it. The volume is very large and not only the chicken, but also the duck with vegetables enter easily. Everything is baked evenly and nothing burns. Washing is generally easy. I really like this duck and I have never regretted that I bought it a few years ago.

How to choose the right duck?

I would say that ducklings are an undervalued dish that housewives use less and less. In fact, braziers of this kind can greatly facilitate the work in the kitchen and help you prepare delicious and, most importantly, healthy dishes. In them, you can not only stew and bake poultry, but also cook pilaf, steam various cereals, stew vegetables, bake bread and much more. It is important that during cooking vegetables, meat and fish languish in their own juice and do not need to be watered or added broth, well, if only in extreme cases.

When choosing, you should pay attention to several parameters:

1. The form. The classic oval allows you to cook the poultry, as if end-to-end. It is difficult to add vegetables to this form.But the rectangular one will fit both meat and vegetables, and it is also convenient to cook pies in it.
2. Volume. The internal volume allows you to insert more ingredients. This is important if you have a large family. Calculate approximately one liter per person.
3. Material. Classic ducks are made of thick-walled and heavy cast iron, but not all housewives know how to take care of such dishes. Alternatively, you can look at ceramics or glass.
4. Cover shape. It is best if it is convex, which allows condensation to form and drain to the bottom of the main bowl.
5. Grill lid. A cookware innovation that allows the lid to be used as a grill pan. More often than not, it is not as functional as it seems at first glance.