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How to choose a frying pan that is easy to use, can be used for many things, and will last for a long time? For this frying pan, you must take a unique approach and pay close attention to the details to stay aware of the different models and options. It is the best modern frying pan. You can find more information in this article.
What kind of pans are there?
Many different materials are used to make modern frying pans. Some of the most well-known:
- Cast iron is a strong and reliable material that can withstand the highest temperatures and stay hot for a long time when used with induction stoves. The main problem is that it is so heavy.
- Aluminium is a light raw material used to make cheap frying pans that are great for cooking potatoes and stewing vegetables.
- Stainless steel is a safe, long-lasting material that doesn’t change the taste or smell of food. Steel gets hot fast and cools down just as fast.
Models made of metal that look like stone are less common. The best things about these pans are that they have thick sides and bottoms, can be used on any surface, are good for the environment, don’t stick, and keep heat in.
Covers and handles
Almost every pan has a coating of ceramic or polymer. How to choose a coating for a pan? If you want to buy dishes that are good for the environment and can handle high heat, you should look for pans with a ceramic coating. But keep in mind that temperature changes can be hard on ceramics. To keep dishes from breaking, wash them in cold water after cooking.
- Choose pans with a nonstick coating if you watch what you eat and don’t want to use oil when cooking. It’s not a good idea to use abrasives to clean them or metal spatulas when cooking with them.
Have you changed your mind about using the popular Teflon coating? Keep in mind that this kind of pan can only get as hot as 180 degrees.
Are you worried that you won’t be able to control how Teflon heats and that dangerous chemicals will end up in your food? Choose pans with a nanocomposite coating (granite, titanium, diamond). This kind of pan costs more, but it will last longer. Also, when cooking, you can’t use oil or any spatula, even one made of metal, to mix the food.
As for handles, cast ones with heat-resistant plastic or silicone are the most reliable and easy to use. People who like to store dishes in the oven and wash the pan in the dishwasher will like the handles taken off. A universal handle with a clamp attached anywhere is another good choice.
Appointment
Food taste is affected by the products used and the dishes in which a certain dish is prepared. Yes, frying the meat in one pan and pancakes and scrambled eggs in another is better. Which pan should you choose so that it is suitable for cooking your favourite delicacies? To answer this question, let’s understand the types of pans according to their purpose.
Classic frying pan
Have you seen a round pan with a long handle and a flat bottom? Before, you were a classic product well-suited for cooking fried and stewed dishes. Another sign of a classic frying pan is the average height of the walls (2-3 cm). But the diameter of the dishes and the materials of manufacture may differ.
Brazier
Which pan is better for baking fish and meat? Of course, a round frying pan with a thick bottom, high walls and handles on the sides. In most cases, frying pans are made of cast iron, which makes the dishes resistant to high temperatures and guarantees an even distribution of heat during cooking.
Grill pan
Do you like juicy steaks? Take a look at pans of the grill-panel type. The container can have a round or square shape, and it must have two handles – long and rounded. Thanks to the ribbed bottom of the pan, the food does not seep oil, which makes it dietary. Dishes of this type heat up quickly and keep the temperature for a long time, so your favourite dishes will be ready in the shortest possible time.
Grill-gas pans intended for steam cooking should be allocated to a separate category. Such kitchen appliances are equipped with grates, a hole in the middle (for a gas burner) and a tray for water. The products are laid out on the grid, and the pan is set on gas. As a result, the food is fried thanks to hot air, i.e. steam.
Stewpan
A universal three-dimensional model of a frying pan, which looks like a saucepan. The best pans for a large family! In a casserole, you can cook roast and pilaf, as well as various first courses. Most often, such pans are used for extinguishing food. It is easy to recognize the stewpan – it has high sides, a thick bottom, a lid and handles on the sides.
WOK pan
This form of pan came to us from China and has already managed to please many homemakers. Wok differs from other pans in its conical shape and thin walls. It heats up in a few seconds, and thanks to the shape, the fire heats the pan from all sides. Therefore, fans of quick cooking will appreciate this type of pan. Food cooked in a wok turns out juicy and with a dense crust.
By what parameters to choose a frying pan: Useful tips
First, most people who buy pans pay attention to how big it is. The most common sizes are 20, 24, 26, 28, and 30 centimeters in diameter. The diameter is measured along the side of the dish, not the bottom. How big should the pan you choose be? It depends on what you want. One person can do their cooking in a 20 cm pan. 24-26 centimeters is the best size for cooking simple meals for two people. If you cook for a big family, you will need a pan that is 28 centimeters wide.
If you like more than one model and can’t decide between them, buy the one with the most nonstick layers and the thickest bottom.
How to pick a frying pan for a glass-ceramic stovetop? Copper and aluminum cookware can leave marks on your stove, so don’t use them.
To choose the right frying pan, look for special markings that tell you if it will work on different stoves. If you need to, talk to consultants about the information.
If you buy a pan made of aluminum with a nonstick coating, buy cast aluminum cookware with a thick bottom from a reputable company. For example, people say good things about Tefal frying pans.
