Frying pans for serving hot dishes

Portion pans are dishes that are intended for serving hot dishes. How appetizing and even gastronomically picturesque looks like a “village dinner” in such dishes: toasted sausages with scrambled eggs and slices of ruddy potatoes, or golden pancakes with mushrooms and onions. On the plate, the same dinner (or lunch) does not look so authentic, and after all, proper serving adds advantages to culinary pleasures.

The simplest (in terms of predictability) version of a batch pan is cast iron. The cast-iron product is the most durable, it will last longer than the rest, and it looks weighty, representative.

Cast iron has other advantages:

• the material has natural non-stick properties, because he does not need any artificial spraying;
• durable - in many families, cast-iron pans are passed from the older generation to the younger;
• universal - Suitable for almost all types of stoves and ovens;
• heavy, which means that accidentally hitting and turning over a cast iron skillet is problematic.

It would be unfair not to mention the shortcomings of cast iron pans. Despite its durability, cast iron is afraid of strong blows. Temperature contrast can adversely affect the quality of the material. If the dishes are left wet, the cast iron will rust. True, there are options for cast-iron frying pans with non-stick spraying and enamel coating: such dishes are resistant to moisture.

Such mini-pans are pre-processed, in their qualities they are close to cast iron.But the appearance loses, of course: precisely because of the lack of aesthetics, small aluminum pans are rarely bought to serve food on the table.

If you decided that just such dishes are appropriate in your interior, then choose a pan with a stable coating so that it is not afraid of scratches. The peculiarity of such portioned dishes is that it is in it that you will cut food, and not with plastic forks and knives.

On sale, you probably saw ceramic forms with handles that resemble pans. They look pretty, but still more often they just bake food in them. However, this is not an iron rule so that it cannot be violated.

Potato casseroles, lasagna, roast - all this looks great in a ceramic pan served on the table. If you are upset that you can’t put such dishes on the stove, you can first cook the dish in a conventional pan, then put it in a ceramic and bake in the oven for a couple of minutes.

Glass mini pans are suitable for baking, but even heat-resistant glass is afraid of sudden temperature changes. Therefore, if the dishes are cold, it is categorically impossible to put them in a preheated oven.

Most likely, in the restaurant you saw that fried or baked fish is served in elongated pans, scrambled eggs with bacon - in round, with high edges, and potatoes with mushrooms - in oval. There can be many options, which is very convenient for a hostess who believes that there are no trifles in the kitchen.

You can mainly buy round and oval pans. Oval are more suitable for cooking small fish as a whole, but not only this purpose is possible. If you need a frying pan specifically for fish, you can find dishes in the form of a fish with a tail. If this form is placed on a wooden stand on a table, even young children will want to try the ruddy fish.

And also pans can be:

• with a smooth bottom;
• with a raised bottom (like grilled dishes).

Pay attention to the type of pen: this is also important. It should be comfortable, pretty and not very long.

The volume and diameter of a portioned pan is important, because the approximate list of dishes that you are going to cook in such a pan and serve, you have probably already compiled.

The following tips will be informative.

• A baking pan should not be more than 15 cm in diameter, and its volume should not exceed 300 ml. Otherwise, a person simply does not master such a dense meal.
• If you are going to serve fish, meat, vegetables, the walls of the pan should not be very high, they should also feel a comfortable tilt.
• If in doubt about the size, remember that vegetables and meat can be placed in a pan so as not to fill it all. Therefore, if it seems that you need to take more dishes, you can do so.

Frying in a portion pan is not necessary. You can cook the main course in a large bowl, and then everything is beautifully arranged in portions.

The possibilities of such utensils are great, and recipes will be born one after another, as soon as the pans pass the first test by guests. Pathos feasts with expensive dishes and exquisite serving are not always appropriate. Often friends or relatives want to come to spiritual gatherings, where the food will be delicious (albeit at the lowest calorie), and the presentation will be cozy and truly homely.

Here in such cases, mini-pans and help out. And if part of your dinner is ready, the pans will help you quickly figure out the remaining menu items. You don’t have to think about what else to put on the table so that it does not look very poor. For each guest - in a frying pan, and a plate with vegetable slices or a shredder (if necessary).

Let's look at what looks especially appetizing in portioned dishes.

• Ribs stewed in a sauce with vegetables. You can boil the ribs in advance, and then stew them in the oven with tomato sauce, carrots, beans and a mixture of herbs. Serve hot!
• Village sausages, potato slices and toasted vegetables - Potatoes and sausages can be pre-boiled, vegetables (carrots, onions, peppers, tomatoes) stew in soy sauce. Then the dish is laid out in pans: sausages and potatoes are browned, vegetables will become even juicier. Almost before cooking, you can sprinkle dishes with cheese.
• Fried potatoes. If time is short, and food in the refrigerator is not plentiful, you can always treat spontaneous guests to delicious fried potatoes with green sour cream sauce. Everything is simple - in a usual capacious frying pan, fry potatoes with a thin straw. When it is cooked, lay it in portioned pans. Spread a couple of spoons of sour cream right on top of the potatoes. And in it (at choice) either finely chopped greens, or chopped finely pickled cucumber. A tasty and self-sufficient dish that guests will definitely like and satiate them.
• Draniki and bast. Fried potato pancakes, stewed onions, mushrooms and sour cream in a separate pan (you can add herbs and soy sauce). They were laid out in mini-pans: in each of 4-5 pancakes, plus a few tablespoons of bast. It's hard to resist such an appetizing dish!

With serving it is important not to be too smart. If you plan to make dinner in a rustic style, lay on the table a beautiful napkin with embroidery and / or ornament. If you decide to serve a very satisfying dinner, you can cook soup (for example, watering or potato with dumplings), and pour it into ceramic pots resembling cast-iron. Generously sprinkle the soup with herbs, you can serve bread croutons with cheese and garlic on a plate to it.

The second will be a dish served in pans. Knife and fork - included as standard. Ideally, if the dish still “breathes”, bubbles, wrinkles, cheese melts, and the ruddy sides of potatoes or meat still shine brilliantly. Serve cranberry juice or apple-currant compote as a drink.

If the pans are small, then the portions will be small, which will be appreciated by those who do not like overeating. But, in the end, such a service is not supposed every day, and sometimes a hearty dinner is the best remedy for sadness and the opportunity to get the family together.

A mini skillet is a cunning weapon in the arsenal of every housewife. It helps out in case of unplanned guests, helps to make an ordinary dinner a little more festive, brings variety to the culinary presentation. Yes, and miniature pans are inexpensive: first you can buy a couple, and then get a whole contract. There is only one drawback - guests will come to you even more often for cozy and delicious dinner parties and dinners. But is it really a minus?

See how to choose the right pan in the next video.