What make pans Shape and design features of
pans remain unchanged for many centuries — round bottom with skirts of different heights, to which attached handle, with a handle made of thermal insulation material, which used to be used wood, and today special metal alloys or bakelite. Recently there have been skillets of square shape or having a bottom in the shape of a half-sphere, but still, the most popular are those that have a traditional shape.
Even before the middle of the last century in stores it was possible to buy only cast-iron and copper pans, most often in kitchens it was possible to find cast-iron. This metal has low thermal conductivity indicators and heats long enough, but then keeps the temperature well. These pans are used today, they are versatile and suitable for any type of plate, even for open fire, provide uniform heating throughout the surface and have non-stick properties, which are only enhanced from frequent use.
Stainless steel pans are made with chromium and nickel added to improve their performance properties. Unlike cast iron, they do not rust and weigh significantly less. Stainless steel is a chemically inert material, so it does not affect the food and taste quality of the products during the preparation process.
Even lighter in weight are aluminum pans, which are also made of alloys of this metal by stamping or casting. The former have thin walls and are almost weightless, the latter – a thick bottom and greater weight, they are not afraid of overheating.
Non-stick coating — Teflon or ceramics — is applied to aluminum pans. Teflon is considered less environmentally friendly, so healthy food champions prefer ceramic pans, which are, in fact, aluminium inside.
The life of the pan Cast
iron pan will last you forever and, moreover, over time, its performance qualities become only better. But the polished surface of stainless steel pans is quite capricious, so if you want to extend the life of such a pan at least up to 6-10 years, it is necessary to take care of it properly. It is
necessary to wash the pan of stainless steel without abrasive powders and hard brushes, it cannot be left empty on fire, so that the metal is not covered with colored divorces.
Stamped aluminum pan has thin walls, so can quickly deform during operation without serving and 3 years. Aluminum alloy cast pans may not lose their consumer qualities for 8-10 years, and if you protect them from heavy bumps, then longer. Aluminum darkens on contact with aggressive chemicals, which also shortens its lifespan.
When purchasing a frying pan, pay attention to the warranty life specified by the manufacturer.
The life of the Teflon-coated pan depends on the thickness of this layer. The thin smooth layer will ensure safe use of the pan for 3 to 4 years, slightly textured – from 5 to 6, with strong roughness – up to 10 years. A new ceramic pan, even if you carefully handled the old one, will have to buy in 3-5 years.