How to choose a good all-purpose frying skille

Teflon-coated pans

 The widely known pans are Teflon-coated aluminium pans. They earned their love thanks to the light weight, and the fact that they can cook almost without adding oil.

However, when heated over 200 C°, they begin to release carcinogenic toxic gases. Also teflon-coated pans are afraid of sharp objects, and their lifespan is not more than two years.

Pans with non-stick ceramic coating The coating

of such skillets includes nanocomposite polymer with sand nanoparticles, which allows uniformly and quickly warm up surfaces. Besides, they are relatively light. And the main thing is to prepare dishes with minimal oil, heating up to 450 C°.

For all the obvious pros, there are downsides. As well as teflon-coated pans, they are easily damaged by sharp objects. Such pans are not designed for washing in a dishwasher. It is not possible to use washing agents that include lye. They fear temperature swings and won’t be suitable for those with an induction cooker. The service life for gentle use is only one — two years.

Pans with non-stick marble coating

are actually the same Teflon coating that includes marble crumb. Such a pan will be heavier than those described above, but lighter than cast iron. Thanks to the marble crumb, the pan heats evenly and quickly, but cools more slowly. Almost not afraid of sharp objects and temperature swings.

For the

pan to serve long, the number of layers must be at least three. Frying pan with 5-layer or more coating, bottom thickness not less than 6 mm and with gentle care can last 20 — 25 years.

It should be noted that the pan with marble coating costs at least 2000 rubles.

Diamond and titanium coated pans

Their nanocomposite coatings provide resistance to mechanical and thermal influences. They are fast, evenly warmed and safe for health. Their lifespan is up to 25 years.

Diamond-coated or titanium-coated pans are expensive. Typically sold without a lid and are not suitable for induction plate.

Stainless Steel Pans

Stainless Steel Pans are easy to maintain. They are durable, they are not afraid of knives and forks for which they are loved by many cooks.

Cook on it with the addition of oil. At the same time, before putting products on it, the oil should be heated. During cooking it is also recommended to stir food so that it does not “come” to the bottom and walls.

Cast iron pan

In the farm it is a cast iron pan that can become universal. It warms evenly and does not cool for a very long time. In it you can not only fry, simmer, but also bake pies in the oven. The cast iron pan is not afraid of falling, temperature changes and mechanical influences. Moreover, due to a natural, porous coating, in which oil is absorbed and, thus creating a “non-stick” coating, it can be used forever without harm to health.

Cast iron pans are heavier than the rest and can’t be washed in a dishwasher. But given all its pros, you can close your eyes to these cons.

When choosing a universal pan is affected by its diameter. For a family of 3 — 4 people, a pan with a diameter of 26 cm will suffice. Choosing from similar models, preference should be given to the one where the walls and bottom are thicker, as well as the number of non-stick layers. A big plus will be if the pan has a removable handle. It will be easier to wash and store it. Pans for induction cooker have special markings.

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