Frying pans: types, popular models and selection criteria

It is difficult to imagine both home and professional cuisine without a frying pan. This utensil allows you to cook delicious steaks with a crispy crust, bake rosy pancakes or treat yourself to juicy stew with vegetables. The main thing is to choose the right model of the pan, because each of these dishes requires its own version of utensils.

A frying pan is a type of kitchen utensil. It is made of metal, in most cases it has a special coating. Despite the variety of options, all types of pans are united by one thing - thanks to the material they heat up and transfer this heat to food.

Pans can have several varieties, depending on the purpose of use.

• The roaster is intended for baking meat, vegetables, fish and seafood, and is also suitable for frying and stewing. The main requirement is a thickened bottom and walls, due to which the fryer quickly heats up, distributes heat evenly, and stores it for a long time. The most suitable material is cast iron, and the manufacturing process itself is conducted using special technology.

• Grill pan. Its distinctive feature is a ribbed bottom that simulates the surface of the grating.Due to this design feature, the food does not absorb oil and fat from the bottom of the pan, so the finished dish is more healthy and healthy.

• Frying pan wok. The homeland of such utensils is called China. Structurally, a Wok is a conical dish with high walls and a bottom of small diameter. Classic utensils have two handles. A vacuum pan is another type of wok. It is equipped with a special lid, thanks to which it is possible to create a vacuum inside the pan. Due to the design features, food particles are quickly prepared, forming a golden crust and remaining juicy inside.

• Stewpan. This is a thick-walled pan and pan mix. The stewpan is distinguished by a thick bottom and walls, the latter being noticeably higher than conventional frying pans. The stewpan is optimal for languishing - cooking pilafs, stews, soups. It can have a special grid, then it turns out a full-fledged frying pan. The stewpan keeps the temperature for a long time, so the food stays warm longer.

• Pancake. It is easy to identify by its compactness, light weight and low walls. At the same time, it has a rather thick bottom that can evenly heat up to high temperatures. A pancake pan usually has a handle that does not heat up. In shape, it can be any, but more often - round.

• Frying pan for fish. Usually this pan is primarily distinguished by its shape - it is elongated so that whole carcasses of fish can be placed. It quickly heats up, which allows you to get fried slices.

• A double boiler allows you to cook healthy food. It is an utensil with an internal grill for steaming.

• Hazel, waffle iron. This is utensils with a separator to get halves of "nuts" for the preparation of sweets.

Varieties of pans can be determined by the types of material from which this dish is made. The most common are several materials.

The main advantage of a cast iron pan is its ability to uniformly warm up over the entire surface, as well as maintain a high heating temperature for a long time. The food in such dishes does not burn, so it is optimally suited for stew. Cast iron does not emit hazardous compounds during heating, moreover, the food in the dishes is saturated with iron. Cast iron is quite simple to use. It is allowed to wash utensils with detergent compositions, it is not afraid of high and low temperatures. It is important to dry the pan well after washing, otherwise rust will appear on its surface.

Another point - periodically cast iron must be calcined over a fire, lubricating it with oil and salt. This allows you to form a natural non-stick coating on the surface and extends the service life of utensils. Mention should be made of the longevity of the pan. But due to the large weight, it may not be convenient for everyone.

This is one of the affordable options. Such a pan heats up quickly, but the food in it begins to burn. It is important not to make the fire too strong and to constantly mix food from the bottom of the pan. The spatula for mixing food should be silicone or wood, metal can scratch the aluminum surface. Alkaline products and hard metal brushes must not be used to clean aluminum utensils. It is also impossible to store food in aluminum dishes, since it oxidizes.

The surface of such a pan warms up uniformly and is able to retain heat for a long time, therefore it is suitable for cooking a wide variety of dishes - both fried and stewed. However, you should get used to cooking in such a pan - stir the food in a timely manner, warm the oil for a long time, otherwise the food will stick to the surface and burn. Stainless steel is not suitable for frying eggs, pancakes, cheesecakes.

Copper utensils always have a stainless steel coating. It looks very impressive, suitable for cooking dishes that need a temperature change during cooking. This is due to the fact that copper heats up quickly and cools down. However, it can simultaneously become difficulty in cooking. Another drawback is the high price, which many justify by durability.

There are several types of coatings.

Another name is fluoroplast 4 or polytetrafluoroethylene. Most often, it covers aluminum pans. Teflon is a type of plastic having high physical and chemical characteristics. It is highly durable, which ensures the longevity of the pan. However, you should protect the material from exposure to sharp objects.

Another advantage is food does not stick to such a coating. Moreover, the process requires a minimum amount of oil. The layer itself is very durable, does not scratch, is easily washed off from food debris. However, it is not suitable for high temperature heating.. The optimum temperature for Teflon is + 200 ° С, otherwise the material emits low-useful carcinogens. The exception is the widely advertised Tefal pans with Teflon coating, they are allowed to heat up to + 260 ° C.

This coating hides the already mentioned Teflon coating with the addition of marble chips. It turns out pretty easy, but thick-walled. Leading characteristics - uniform heating, heat preservation. Unlike Teflon, the analogue with marble coating is more durable - it is less affected by bumps and sharp objects.

In stores you can find both expensive and cheaper options. However, quality utensils (with at least 3 layers of marble coating and a thick bottom) cannot have a low cost. The highest quality products are considered with five layers of marble coating and a bottom thickness of 6 mm.

Another modern popular cover. Typically, aluminum and cast iron pans have a ceramic surface. The advantage of a ceramic surface is its ability to quickly and evenly heat up. Unlike Teflon, this coating can heat up to + 450 ° C without emitting carcinogens.

It is optimal if you like dishes with a golden brown. Even when removed from the fire, such a pan stores heat for a long time. A ceramic pan is less susceptible to mechanical damage than a Teflon pan. However, such a coating can be damaged in the fall, scratched with metal forks and knives, spatulas.

Ceramics is a material based on clay and mineral additives. The production process involves high-temperature heating and subsequent cooling of the product, which ensures its strength and durability. Only liquid consistency is suitable for washing, as abrasives can damage the coating. Dishwasher not recommended. Damage to ceramics can be caused by sharp temperature “jumps”.

Titanium coating is considered environmentally friendly and safe. Such dishes are universal. It is suitable for cooking delicacies with a golden brown crust, as well as for stewing food. Titanium is characterized by strength and resistance to mechanical damage. It does not impose special requirements on the material of the scapula or spoons for mixing food. Finally, you can cook in such a pan without adding oil.

Another safe material that prevents the oxidation of metal pans. This allows you to cook and store food in such a pan. Among the "minuses" of enamel coating is its fragility and instability. In the event of chips, scratches on the surface of the dish loses its inherent properties and requires replacement. This necessitates a more careful approach to the type of spatulas, as well as gentle washing.

The optimal size for the pan is 26–28 cm with a side height of 4–8 cm. It is clear that the pancake pan will be lower and the stewpan higher. The indicated dimensions are standard, this pan is suitable for both the stove and the oven. This pan is usually called a classic.

For a grill pan, the most characteristic is a square or rectangular shape. The Wok pan has a round shape, but you can not confuse it with the classic. It features a small bottom and high walls. It seems as if the utensils are stretched up and while expanding. An oval pan is usually used for dishes cooked in the oven.

Among the most famous models of frying pans, Tefal brand products can be distinguished. This French brand has more than 60 years of history, and the company’s most famous product is a non-stick pan. The Tefal Meteor Ceramic model enjoys the popularity and trust of housewives and professionals. This is a ceramic version of stainless steel. It is available in three dimensional variations - 24, 26 and 28 cm.

The advantage can also be called the versatility of utensils - it is suitable for all types of stoves (including induction). The optimum temperature for starting cooking is considered to be + 180 ° C. Thanks to the built-in temperature indicator it is easy not to miss this moment.

Frying pans from Biol (Ukrainian brand) are also widespread. Their main advantage is the presence of the German non-stick coating Greblon from Weilburger Coatings. The main products are cast aluminum pans, although the product line also includes cast iron models. Very popular among them from this manufacturer is a deep cast-iron frying pan with a removable handle. All types of pans are available in three sizes - 24, 26, 28 mm.

If you like utensils made in accordance with the latest technology, pay attention to the pan from the German brand Rondell, in particular - the Flamme RDS-710 model. Thanks to the triple bottom, a better temperature distribution is ensured and the heating is held longer. The non-stick coating has ceramic particles, which significantly increases the resistance of the product to mechanical damage. Another advantage is the thickened walls of the dishes.

This German manufacturer is known for its high-quality marble-coated stainless steel pans. However, the lineup also includes cast aluminum counterparts (for example, a Zenit deep frying pan with a double, inside and out, non-stick coating).

The products from the domestic manufacturer Neva Metal Utensils (NMP) are practically not inferior in quality to foreign brands. The company "grew" from a research institute, which allows us to talk about environmentally friendly production (in particular, all utensils are made without the use of perfluorooctanoic acid). Among the models that are in special demand are the Titan pan with a non-stick coating and thickened walls (4 mm thick) and a bottom (6 mm thick).

This is another domestic brand. It is fair to say that Tima has products manufactured in conjunction with an Italian manufacturer (e.g. Tima Titan Granit). This allows you to guarantee high quality products at fairly reasonable prices.

Pans from the Chinese Supremo brand can be found in almost every major supermarket. The Wood & Stone series (wood and stone) is very famous. It is an aluminum cookware with non-stick coating. The pan got its name because of the imitation of non-stick surface, metal chips and wooden handles. The product is produced with a diameter of 24 cm, capacity - 4 liters. It is suitable for all types of cookers.

When choosing a pan, you should first pay attention to the weight and thickness of the bottom and walls of the dishes. The greater the weight of the utensil, the more stable it will be on the stove and in the oven, and to a lesser extent subjected to deformation. If the choice is faced with relatively identical models, then preference should be given to heavier analogues with a large number of non-stick layers.

The pan with extremely thin walls will heat up quickly, and the food in it will heat up. The optimum bottom thickness is 4–5 mm. Such a pan heats up quickly and well, the food in it retains juiciness. Utensils with too thin bottoms will heat up quickly, and food will burn. Too thick a bottom (more than 9–10 mm), on the contrary, will warm up more slowly. In addition, such dishes will be unreasonably heavy.

Of course, it is important to choose the utensils in accordance with your goals. So, for vegetables, meat and fish should choose thick-walled pans. Good pancakes are obtained exclusively in special utensils. If it is not possible to purchase several pans at once, choose a more universal one, for example, a cast-iron version with fairly high walls.

The next criterion is the size of the pan. It is important to consider how much food and how many people you plan to cook in the dishes. For one person, a pan with a diameter of 24 cm is sufficient. For a family of 3 or more people, utensils with a diameter of 28 cm or more should be purchased. Another factor is the size of the burners.

When choosing a pan with Teflon coating, pay attention to the thickness of the bottom. The ideal aluminum pan should be cast with thickened walls and a bottom. If a stamped aluminum frying pan is nevertheless selected, then it should be made of the most thick sheets (at least 3 mm). The grill pan should have the highest furrows at the bottom, which will allow you to get more juicy and healthy food. For the oven, you should choose a pan with a removable handle. Another option is a fixed metal handle that does not have plastic elements.

Today, when it comes to non-stick coating, they usually say “Teflon” right away. However, it should be understood that this name is the name of the manufacturer of such coatings. More correctly, a non-stick coating based on PTFE. Among such coatings, not only the famous Teflon brand, but also their main competitor, Whitford.

The surfaces of the utensils should be even and smooth, without cracks, dents or bumps.Take a frying pan in your hand - is it convenient to hold it by the handle, is it too heavy for you. For an electric stove, you should purchase utensils with a thick bottom.

Otherwise, there is a high probability of deformation of the plate. For gas stoves, you can choose a pan with a thinner bottom. If the stove is induction, then all the dishes should be special - with magnetic properties. For a ceramic glass hob, it is better not to buy copper or aluminum pans, as they will stain on such a surface.

It is worth paying attention to the handle of the dishes. It can be solid or bolted. In the first case, the pan usually lasts longer, as the bolts may loose. If you are looking for a more ergonomic storage option, opt for a pan with a removable handle. It is convenient when the pan has a lid. Preference should be given not to metal, but to glass options with a stainless steel rim. More advanced lid options have a steam vent valve.

Most pans, especially those with Teflon and ceramic coatings, do not tolerate the use of metal blades and stirring spoons. Hard brushes for washing, abrasive and dry powder detergents will have to be abandoned. Preference should be given to liquid, not too aggressive analogues. Even if the manufacturer claims that you can cook without vegetable oil, it is better to lubricate the surface of the pan at least a little, which will extend the life of the latter.

See how to choose a pan in the next video.