HOW TO CHOOSE A FRYING PAN - which is better, cast iron or non-stick, ceramic or Teflon for pancakes and for frying

Do you think non-stick pans should reconcile fans of different “frying pan-metals”? It was not so! Yes, they are light, food does not burn on them and the consumption of fat is minimal, they are easy to wash. But on a non-stick coating, you cannot fry for a long time at high temperatures - toxic substances are released. We conclude: there should be several pans in the arsenal of kitchen utensils.

1. Cast iron pan: reliable and durable

The "trick" of a cast-iron frying pan is uniform heat distribution and slow cooling. Due to this, the products in it are not only fried, but also languish, as in an oven. The cast iron pan is suitable for foods that require a long cooking time. It can be heated more strongly than aluminum, using it for grilling.

Attention, surprise! During use, cast iron acquires non-stick properties: in the process of frying in a frying pan, a fatty film forms, which intensifies from cooking to cooking. Food in such dishes practically does not burn.

Cast iron pans are unpretentious and durable:

• do not fade
• do not deform,
• it's easy to care for them - just rinse with water and wipe dry.

"Disadvantages" of cast-iron pans - weight and ... the fragility of the metal. If a weak female hand trembles and the pan is attached to the floor, it may well crack. For a frying pan to last for many years, do not wash it with cleaning agents that remove grease and destroy the film it has acquired.

After bringing home a brand new cast iron skillet, do not cook on it right away.

• Wash it and dry it.
• Grease the bottom and edges liberally with oil or grease.
• Heat over a fire or in the oven for 10-15 minutes.

Only after such preparation will cast iron show its best side.

2. Stainless steel pans - the choice of professional chefs

Restaurant chefs cook in stainless steel pans without a non-stick coating. And it is no coincidence: stainless steel does not change the taste and smell of products, it serves for a long time, does not scratch, and is easy to clean. It heats up quickly and does not cool down for a long time, therefore, it is equally suitable for simmering dishes and for quick frying, if the pan is very hot beforehand.

"Stainless steel" requires skill: so that the products do not stick to the bottom, they need to be put in well-heated oil and stirred frequently. In addition, if an "empty" frying pan stays on the flame for a long time, it will form ugly blue-green stains.

3. Aluminum skillet - the lightest

Aluminum pans are lightweight but short-lived. And the lighter they are, the faster they fall into disrepair.

If you decide to buy an aluminum pan, pay attention to the thickness of the bottom. It should be more than 5 mm for frying meat and at least 2 mm for pancakes. The thicker the walls of the frying pan, the better the heat is distributed and retained in it. Cast aluminum cookware does not cool down for a long time and is ideal for cooking dishes that require long cooking. A stamped pan with a thin bottom is only suitable for a gas stove. On electric, where the heating temperature is higher, it immediately deforms due to overheating. You can determine the type of pan by weight: light - stamped, heavy - cast.

4. Copper pan - for the culinary aesthetes

Because copper quickly heats up and cools down, complex dishes are cooked in such pans, controlling temperature fluctuations. The inside of a frying pan is usually coated with stainless steel because copper reacts chemically with many foods.

See the table below for the whole truth about the materials of the pans.

How to choose a pan by type of coating

In the cooking process, not only the type of frying pan is important, but also the material from which it is made. The taste of food, the permissible cooking temperature, the particulars of the care of dishes, etc., depends on this.

1. The non-stick Teflon coating is a good option for inexperienced cooks: it is easy to fry vegetables, fish and flour products on it. But you need to stir the food during cooking with a wooden or plastic spatula so as not to scratch the surface. Damage to the protective layer can trigger the release of harmful substances from the base material of the pan. Teflon coating is destroyed by overheating (over 200 ° C). That is why they began to produce pans with a temperature-sensitive indicator - thermospot. A change in the brightness of the circle in the center of the bottom indicates that the pan has reached 180 ° C and food should be loaded while keeping an eye on the temperature. Teflon can only be washed with a soft sponge.
2. The main advantage of a ceramic frying pan is its durability. Even if you distract from the cooking process and spoil the food, the coating material will not suffer from this. Ceramics can withstand heating up to +450 ° C, evenly warming up and cooling slowly. But it does not tolerate sudden changes in temperature, so you cannot throw cold or frozen food on hot ceramics.
3. The enamel coating protects food from the penetration of metal ions. Bacteria do not grow on the smooth surface of the enamel. Such cookware is used on any stove: gas, electric, ceramic or induction. Wash by hand or in the dishwasher. Despite the visible strength of the enamel, if handled carelessly, chips form on it. Steel unprotected by enamel oxidizes on contact with food, rusts, and ready meals quickly deteriorate.
4. Granite coating, like marble, is a film of fine mineral particles. It is suitable for any kind of cooking, prevents food from sticking and sticking, and is easy to clean. Like any non-stick coating, it requires careful handling.

For the features of each of the coatings, see the table below.

What are the best pans or the secret of the perfect pan

After deciding on the material for making the pan, pay attention to its type.

1. The grill pan is just right for those who often fry meat or fish. The dish turns out to be juicy due to the juice released during frying, which accumulates in special grooves and evaporates less.It also cooks faster thanks to the ribbed bottom. Grill pans come in different shapes: round and square. If the first is more familiar, then the second is more roomy.
2. The pan for baking pancakes should have low sides to easily slide off the pancakes.
3. Oblong (oval) pans are convenient for cooking fish.
4. The bottom of the pan is embossed for an additional non-stick effect. The bulges prevent food from contacting the bottom, increasing the chance that the food will not burn. The more convex the pattern, the better. Pay attention to the thickness of the bottom: pans with a thick, rough coating can last up to 10 years, with a honeycomb coating - up to 6. When choosing a frying pan, keep in mind that pans with thin sides heat up quickly and unevenly, so they can lose their correct shape.
5. Pay attention to the attachment of the handle. It is better that it form a single whole with the frying pan. If the handle is fastened with a bolt, then after a while the coating around the attachment point will collapse and the handle will loosen. If you plan to bake in a pan in the oven, buy utensils with removable or metal handles that can withstand heating temperatures up to 450 ° C.

Now you know how to choose the right pan to become a master roaster.

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Note: "How to fry potatoes to get golden and aromatic"

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