How to choose a frying pan and get it right

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

These tips will help you decide on material, size, and even handle.

Decide on the purpose

We will not disassemble paella and chestnut pans, escargotniers and other rare dishes. Let's leave it to the professional chefs. Let's focus on options that come in handy in any kitchen.

Classic frying pan

Brazier

Wok

Grill pan

Pancake pan

A frying pan of classic shape is suitable for everyday dishes. Fry, stew, sauté and more in this dish.

A brazier similar to it is distinguished by high thickened walls, a thick bottom and two small handles. It is suitable for frying and stewing, and is often used for cooking in the oven.

Another option is a round or square grill pan. You will immediately recognize it by the bottom with high grooves, from which a beautiful pattern is formed on the dishes. Grilled meat, poultry, fish and vegetables.

Fans of oriental cuisine will come in handy with a wok. This is a frying pan with a small diameter bottom and thin walls expanding upward. Ideal for quick roasting of vegetables, meat, poultry and fish.

But the pancake maker is useful for those who love pancakes, pancakes, cheese cakes. It is distinguished by low sides, so that it is convenient to distribute and turn the dough in it.

Consider the characteristics of your stove

The correct cookware matches the cooker.

Gas stove

Any pans with a bottom thickness of 5 mm or more are suitable for it: a thinner one can change shape when overheated and will quickly become unusable. It is better if there are furrows at the bottom.

Induction cooker

You can only take pans with a ferromagnetic bottom. They are specially marked as in the picture below.

However, you do not need to look for a marking, but simply attach a magnet to the bottom of the dish. If he is attracted, the choice is correct.

Glass ceramic plate

For her, frying pans with a flat flat bottom, preferably matte and dark, are optimal. Uncoated aluminum and copper cookware is not suitable on the outside: it can leave marks on the surface of the stove.

Electric stove

Feel free to take any pans with a flat bottom. You should not buy only aluminum stamping, which will quickly lose shape from heating.

Select body material

How long the dishes will last depends on the material from which they are made.

Aluminum

Aluminum pans are inexpensive, lightweight and quick to heat. They are stamped and cast. The stamping is rather thin, deforming due to high temperatures. It is better to use it for heating, not cooking.

Cast pans have thicker sides and bottom and a longer service life. Although any aluminum cookware is not as durable as those made from other materials. It can be easily scratched with a metal spatula or hard brush.

Uncoated aluminum pans are good for anything other than sour ones. The reaction of organic acids with aluminum spoils the taste of the cooked product. So no experimenting with sauerkraut, vinegar, lemon or even tomato sauce. It is also not recommended to cook spicy dishes in such dishes.

The taste can also be affected when food is stored.

Uncoated aluminum should be washed by hand using a soft sponge.

Copper

Copper pans heat up and cool down quickly due to the high thermal conductivity of copper. This helps to precisely control the temperature during cooking, since when the heat is reduced, the dishes will not keep warm for a long time.

Such pans are also good for cooking over low heat.

All dishes made of this metal are quite heavy. But by weight when buying, you can understand that we have copper in front of us, and not just a copper coating. Suffice it to compare with steel or aluminum.

These uncoated pans are washed by hand and with soft sponges. The oxide is cleaned with a special paste.

Stainless steel

Uncoated stainless steel pans are lightweight and durable, do not deform, crack or rust. Any paddles will not spoil them.

The dishes are not afraid of high temperatures and are suitable for any type of food. The main thing is not to forget to stir, otherwise the dishes will burn.

Dishwasher safe. If with your hands, it is better to use a soft sponge, not a metal sponge and without abrasive products.

Cast iron

These pans are perhaps the most durable. If properly cared for, they serve for decades. They are heavy, take a long time to warm up, but store heat well and give it off evenly. Any dishes are fried, stewed and tormented in them.

Prepared food must be removed from the pan immediately, otherwise the cast iron will quickly rust. For the same reason, you should wipe the dishes dry immediately after washing. Do not use detergents and dishwasher.

After buying an uncoated cast-iron pan, you will have to thoroughly ignite and rub with oil. The smokescreen in the kitchen is guaranteed, but after that there will be no problems. Some brands offer pre-prepared pans. This is indicated on the label.

Decide on coverage

Often, special coatings are applied to the pans. Food does not burn on them, you can cook without oil. And the more layers, the longer the dishes will last.

Diamond coating

It is applied to aluminum pans and allows them to be washed in the dishwasher using metal spatulas and spoons. The disadvantage is the high cost.

Ceramic coating

Used for pans made of aluminum, steel and cast iron. Withstands high temperatures, but deteriorates from their sudden changes. So pouring cold water into a hot pan is not worth it.

Wash only by hand with soft sponges. Hard shoulder blades will not fit.

Marble coating

Suitable for aluminum cookware and dishwasher safe. Feature - from overheating and a sharp temperature drop on the surface, microcracks appear.

Only plastic, silicone or wooden paddles are allowed.

Tin plating

Protects copper pans from oxidation from the inside. It deteriorates at high temperatures and is generally more suitable for pots. If damaged, it can be restored, for which you will have to contact a specialist.

Steel cover

Applied to copper pans to prevent oxidation. Lasts longer than pewter and works well for frying a variety of foods.

Teflon coating

It happens in pans made of steel and aluminum. The permissible temperature for use is up to 200 ° C. At higher levels, it releases hazardous substances. Scratches quickly, especially due to hard brushes and paddles. It is damaged by sudden changes in temperature. It rarely serves more than a year.

Titanium plated

Found on steel and aluminum cookware. Mechanical damage is not terrible, and any scapula is suitable. The price is quite high.

Enamel coating

Applied to cast iron pans. Dishes with this coating do not need to be ignited, they can be placed in the refrigerator and washed in the dishwasher. It does not absorb odors and is not afraid of corrosion.

But such pans should not be overheated, otherwise the enamel will crack. Another danger is chips. Rust appears in their place.

Decide on the size

An important parameter is diameter. It is always indicated on the label, and you can measure it along the top edge.

Frying pans with a diameter of up to 20 cm are enough to cook for one person, 24–26 cm - for two, 28 cm - for a large family.

Well, the size of the bottom should fit the burner.

Consider the thickness of the bottom and walls

Classic pans with thick walls (at least 4–5 mm) and a massive bottom (from 4–5 mm) are more practical and last longer. Thin-walled (up to 3 mm) are easier to deform, and heating in them is not always uniform.

The bottom can consist of one or more layers, an indication of this is on the label. Multi-layer is preferable, it does not deform and lasts a long time. In dishes with such a bottom, you can bring dishes to readiness and simmer after turning off the stove, the heat will remain for a long time.

And single-layer models are more suitable for quick cooking or heating.

Note the handle and lid

Frying pan handles are different. Monolithic ones are as reliable as possible and cannot fall off.

Handles with fastening - welded, riveted or screwed - last a long time if they are made with good quality. Although the cogs sometimes have to be tightened.

Removable handles allow you to put the pan in the oven, and then take it out without fear of scalding. Storage space is also ensured.

The material also has its own characteristics. Wood and bakelite (a kind of plastic) hardly heat up, but you can't put dishes with such fixed handles in the oven either.

Metal (stainless steel, aluminum, cast iron) is durable, does not burn and is suitable for the oven. The only drawback is that you can't do without potholders.

Another important point is the lid. Better if it comes in the kit. So you don't have to look for the right diameter. After all, the lid should fit snugly to the pan and strictly correspond to its size.

Check for defects

Before buying, carefully inspect the pan that you like. If the surface has chips, scratches and roughness, it is better to look for another. Surface rough to the touch is acceptable only for cast iron.

The bottom should be flat and flat, without flaws.

And be sure to hold the pan in your hand. This makes it easier to understand if it is comfortable.

Buyer's checklist

1. First of all, think about what exactly you are going to cook most often.
2. Only buy pans that are suitable for your stove.
3. When choosing a case material and coating, decide what is more important to you: service life, cost, maintenance features or other parameters. So, heavy cast-iron pans will last for decades, and it is not too difficult to care for them. Tableware with a diamond and titanium coating also has a long period of use, but it will not work to call them budget. Inexpensive Teflon-coated aluminum pans are convenient to cook, but won't last very long.
4. Choose pans that are the right size for you.
5. Make sure the bottom and sides are not too thin if you want the pan to last long.
6. Check how comfortable it is to hold the handle.
7. Pick up the cover right away if it is not included in the kit.
8. Inspect the pan from different angles so as not to miss defects.