How to choose a frying skille

Material pan Cast iron pan

is a choice of practical and conservative people. The porous structure of cast iron allows the pan to heat slowly and cool slowly, so the heat in it is distributed evenly, and the products are not fried, but languished, acquiring a taste “as from Russian furnaces.” Also, food doesn’t burn to cast iron, so the pan is easy to look after. It does not deform, does not dim, it does not have scratches, it can be used in the oven. Disadvantages of the cast iron pan include its severity and tendency to rust from water.

Cast aluminum pans heat up quickly, so allow you to roast food well. Stew the products in them too, if you lulle the fire and cover with a lid, so it is a more versatile pan. But compared to cast-iron it is short-lived and undurable, from constant overheating the bottom can deform, also it cannot be used in the oven. If you stopped your choice on an aluminum pan, opt for a heavier model with thicker walls.

Copper pans are some of the most ancient, they are good for frying and stewing products, well preserve natural taste and nutrients. But in modern life it is not a very comfortable pan, it cannot be washed in a dishwasher or with the use of hard sponges and strong detergents.

Stainless steel is more convenient to use, no rust appears on it. And since it is not involved in chemical reactions, food is obtained safe.

Non-stick pans are the choice of most modern users. They are lighter, nothing burns to them, no scratches appear on them, you can not use oil when cooking. But such appliances are short-lived, after a few years the coating stops working, especially if you use metal blades or wash the surface with a hard sponge.

It has also been proven that at high temperatures Teflon coating begins to release harmful substances.

Ceramic pans made using the new technology with titano-ceramic coating are quickly gaining the market. These are durable, durable, comfortable, eco-friendly pans with non-stick coating. If it is right to care for such utensils, it will last several decades.

In a ceramic pan you can’t defrost products, you also need to use only wooden blades.

Tips for choosing a pan The

thicker the bottom of the pan, the less it will deform when heated, which means the device will last longer. Choosing a pan, examine its surface – it should be flat, without defects. The external coating is also important: the lacquer surface will quickly burn and become unbeautiful, and the enamel is scratch-resistant and durable.

When choosing the size, take into account the number of people you will need to cook on and the size of the burner of your stove. The type of cooker is also important: on a gas pan can be used, electric requires a smooth and smooth surface of the bottom, and metal pans with a thick bottom are needed for induction panels.

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