The taste and quality of steaks, pancakes and even a simple omelet depends on the quality of the pan, which was used to cook the food. Ideally, the kitchen should have several pans of different diameter, thickness and height of the walls, as well as on the materials, it's no wonder professional chefs prepare different dishes in different pans. For example, a grilled frying pan is more suitable for frying meat, and any frying pan with a non-stick coating is suitable for frying eggs.
But since we are not chefs and most often use only 1-2 frying pans, this material will discuss how to choose a pan for universal use, that is, a round average diameter of 24-28 cm.
We understand the pans with non-stick coating
Coverage today are very different. Let's see what they are and what will be better?
- Teflon coating, namely polytetrafluoroethylene is the most common type of coating for aluminum pans.
Pros: light in weight, easy to clean, you can cook with little or no fat.
Minuses: Teflon can not be heated strongly (optimal temperature - 200 C °), otherwise it begins to emit carcinogenic toxic gases and, of course, it is afraid of sharp objects.
Life time: maximum 1 year.
Tip: Positive feedback is deserved by the well-known Tefal, whose pans can be heated to 260 C °.
- Ceramic coating is a non-stick coating not from baked clay, as it seems from the name, but from a nanocomposite polymer with sand nanoparticles in the composition.
Pros: Unlike a teflon pan with a ceramic coating, it does not emit harmful substances with strong heating (can be heated up to 450 degrees) and is perfect for those who like to cook with the minimum amount of oil. It evenly and quickly warms up. In addition, aluminum frying pans with a ceramic coating are relatively light.
Minuses: ceramic layer is afraid of mechanical damage, falls from a height, washing in the dishwasher, alkali and sudden changes in temperature, is not suitable for induction cooker.
Life time: about 1-2 years with careful use.
Tip: Do not buy cheap models, as they deteriorate very quickly. Positive reviews have deserved brands TVS, Fissler, Moneta.
- Marble coating is a non-stick coating of the same Teflon, but with the addition of marble chips.
Pros: a marble-coated frying pan weighs more easily than a cast-iron one, it is evenly and very quickly heated. In addition, unlike ceramics and Teflon, it cools more slowly, is less afraid of sharp objects, accidental drops, temperature drops, and therefore has a long service life. And still such ware unusually and soundly looks.
Minuses: they are produced in both cheap and expensive categories, but a good frying pan (coated with 3 layers) and a thickened bottom costs at least 2000 rubles, another drawback - they are often sold without covers.
Life time: depends on the number of layers of the coating - the more layers, the longer the dishes will last. With proper care, a multilayer pan can last up to 25 years, as promised by manufacturers.
Tip: if possible, purchase dishes with a 5-layer marble coating and a bottom thickness of more than 6 mm. Periodically lubricate a clean pan with oil, and then wipe it with a napkin (no need to heat it).
- Titanium, diamond, granite coatings - nanocomposite coatings, reliable and the most expensive.
Pros: uniform and fast heating, wear resistance, they are not afraid of metal forks, rims and blades, durability, practically do not require the use of oil, are safe for health and as close as possible to the quality of cast-iron cookware, but at the same time lighter.
Minuses: not suitable for induction cookers, they are much more expensive than all other types of pans.
Life time: up to 25 years.
Tip: Positive feedback has premium brands from Swiss Diamond, Woll and Risoli.
- There is one more type of coating, which, perhaps, can be called the safest and most durable, and this, of course, is a natural “non-stick” coating made of oil absorbed into the pores of the cast-iron frying pan. But read about it in the next chapter.
Review of materials: cast iron, stainless steel, copper
- Cast-iron pan
Pros: It is this dish that can rightly be called the best in the "universal" category, because in it you can even bake pies in the oven. It produces the most delicious dishes, it is from cast iron that they make grill pans for roasting meat. It evenly warms up and cools for a long time. Cast-iron dishes are not afraid even of knives and falls from a height, besides it is absolutely safe for health and even useful, as in the process of frying the food is filled with a small amount of iron. And its main feature is a natural “non-stick coating”, which is created because the porous structure of cast iron absorbs oil, so you can use the dishes forever in the truest sense of the word.
Minuses: cast iron is heavy, requires care, that is, periodic calcination with salt and oil lubrication. Cast-iron dishes should not be washed in a dishwasher and food stored there for a long time, as cast iron can rust.
Life time: practically has no shelf life.
Tip: in terms of price-quality, a frying pan from the Lodge will be a good choice. However, any cast-iron utensils will be good.
- Stainless steel frying pan
Pros: In stainless steel pans without any non-stick coating, many professionals prepare it, as it preserves the taste and color of the ingredients as much as possible. Stainless steel also make the dishes grill. It is durable, not afraid of knives and forks, as well as washing immediately after frying food. Easy to care if used correctly.
Minuses: you need to adapt to it - just stir the food in time and warm the butter well, otherwise the dish will stick. And on the "stainless steel" is very difficult to fry eggs.
Tip: trust dear expensive brands Fizzler, De Buyer and Lagostina, from the more affordable - Silampos "Gourmet".
- Stainless Steel Copper Pan
Pros: very beautiful appearance, copper dishes are great for cooking dishes that require periodic changes in temperature, so the copper cools quickly and heats up just as quickly.
Minuses: complexity of cooking, high price.
Life time: durable
Tip: Falk, Matfer Bourguet, Mauviel.
7 main tips: price, brands, signs of quality
How to choose the right frying pan and do not get confused while standing in the store? We have prepared 8 major recommendations for choosing a pan for universal use.
- If you decide to choose an aluminum dish with non-stick coating, then pay attention to cast aluminum, with thickened walls and bottom. Good reviews have: already mentioned Risoli and Woll, as well as less expensive Casta and Vari.
- The diameter, which is specified by the manufacturer, is measured by the top of the dish, and not by the bottom. The diameter of 24 cm is optimal for one person, 26 cm - families of 3 people, 28 cm - suitable for large families.
- What is the best pan of the two models of the same type? The one with a thicker wall and bottom, the weight is heavier, and non-stick layers are more.
- For roasting in the oven, choose dishes with a removable handle or a metal handle without plastic elements.
- For ceramic hob contact with pans with a copper or aluminum bottom is undesirable, since they leave traces.
- For an induction cooker, only special cookware is suitable, which is marked with a special marking.
- A good frying pan, as a rule, costs at least 1,500 rubles.
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At one time I only cooked on cast iron pans, but they have one big minus, they are very difficult to wash, and then I stopped fighting with cast iron pans, and bought myself a German from BAF, though not cheap, but no hassle in the care. Food does not stick, the pan is not greasy, it washes well in the dishwasher and looks decent.
today I bought a griddle with granite coating, taske, aluminum, at the bottom there is an overlay of magnetic material, so that the induction can be seen easily, the tefal is full of models seeing the induction, and the ceramics and titanium are coated. So the author does not mislead the people