How to choose a frying pan

Let's consider how to choose the models that housewives use most often.

Material of manufacture

Choosing a frying pan, first of all, it is necessary to choose the right material from which it is made. This affects not only the quality of the prepared products, but also the comfort of the process itself, as well as the durability of the product. There are frying pans:

Cast iron. They warm up slowly and evenly, so the products are fried equally over the entire area. The porous structure of cast iron absorbs oil, which practically eliminates the possibility of burning products. Cast-iron frying pan is durable, almost eternal. She is not afraid of sharp objects, metal shovels, knives. The disadvantage of the material is the tangible weight.
Aluminium. Light, relatively cheap, heat up quickly. They are made of forged, cast, stamped and anodized aluminium. The latter is devoid of the property of oxidizing, which is generally characteristic of this metal, therefore, pans made of anodized aluminium are environmentally safe for health and serve for a long time. It is extremely important that the aluminium frying pan has a non-stick coating, since the metal itself does not have these properties, besides it is easily scratched due to its inherent softness. Nevertheless, aluminium pans make up the largest percentage of offers on the market due to their versatility and balanced price.
Steel. Products in dishes made of metal or stainless steel burn, so it is recommended to buy pans with a double bottom and thick walls. The advantage of such a product is the preservation of the colour and taste of the products, it does not corrode, is not afraid of sharp objects.

important! It is more convenient to simmer in a stainless steel frying pan than to fry. You will not have to stand at the stove and constantly mix the food, but it is unlikely that you will be able to fry a piece of delicious juicy meat with a crispy crust on it.

Cast aluminium pans

Coverage

When frying food, it is important what kind of coating the pan has. A clear advantage is non-stick. With it:

cooking requires a minimum amount of oil;
food does not burn, it does not need to be constantly mixed;
the frying pan is easy to clean.

The following types of non-stick coating are the most popular:

Teflon. Dishes with such a bottom have an affordable price, you can cook without fat on it. The main thing is not to overheat the product (the heating ceiling is 200 degrees).
Ceramic. This is a polymer coating with the smallest sand particles. Such dishes can be heated up to 450 degrees, it is light, warms up evenly. Minus — you can not cook on an induction cooker.
Marble. By this is meant Teflon with marble chips. Unlike the two previous materials, it is more resistant to sharp objects, impacts, cools down more slowly.
Granite. Almost the same as marble, with similar properties, but less expressive texture and cheaper in price.
Stone. A variation of the previous coating. It differs from it by a lighter crumb, but in fact has identical characteristics.
Titanium. It has high strength and the same cost. The advantage is that you can use metal blades with it. Titanium is almost impossible to damage.

It is noteworthy that cast iron pans, usually, do not have an additional coating, since this material itself is already non-stick.

important! The presence of a non-stick coating is not a 100% guarantee that the products will not burn. It only reduces the risk of such a possibility.

Having decided on the types of materials and coatings of frying pans, we will now deal with their purpose.

Marble-coated pans

Regular (classic) frying pan

An ordinary classic frying pan has a common diameter of 24 – 28 cm and a wall height of 3 – 5 cm, but it can have other sizes. Such dishes are called universal, because they are equally well suited for frying and stewing products.

An ordinary frying pan.

Pancake Pans

The difficulty of making pancakes lies in a very thin layer of dough. It should fry without sticking to the bottom, easily turn over without going into a lump. For the successful baking of pancakes, the modern industry produces special lightweight pans with a diameter of 18-25 cm and with a low rim (1 – 1.5 cm), which makes it easy to turn over the pastries. The lid is usually not needed.

When choosing a pancake pan, you need to pay special attention to the handle. During cooking, the pan often has to be picked up, so the handle should be comfortable and not heated. The handle can be made of bakelite, a polymer resistant to melting, or made of wood.

important! There are shaped pans for pancakes, but when choosing it is better to give preference to the quality and convenience of dishes, rather than design.

Pancake pans

Saucepan

A saucepan is a container that combines the functions of a frying pan and a saucepan. It is possible to fry and stew meat, vegetables, prepare sauces, creams. A saucepan is needed when it is necessary to preserve the liquid until the end of cooking.

Saucepans are made of any material: cast iron, ceramic, aluminium or stainless steel, with or without non-stick coating. Be sure to pay attention to the thickness of the bottom — the larger it is, the more evenly the food heats up, and after cooking it cools down more slowly. It is good if the surface is non-stick. The thicker the non-stick coating layer, the less worry that the food will burn.

It is more practical to choose a saucepan with two handles. One handle is made like a saucepan, and the second — like a frying pan. Two handles make it possible to easily and conveniently operate a deep container.

It is also important to pay attention to what kind of lid the saucepan has. If it does not come in the kit, which is quite common, it is better to buy a glass one with a metal rim that protects against chipping. The transparency of the glass allows you to observe the process without opening the lid. Also, there must be a hole in it for steam to escape.

important! There may be a heating temperature indicator on the lid of the saucepan. This option will be needed for those who like to cook exactly according to the recipe.

A saucepan.

Brazier

A frying pan is a frying pan with a thick bottom and walls, two handles and a lid. The brazier can be called a kind of saucepan for cooking dishes on the stove and in the oven. In form it happens:

oval;
round;
rectangular.

In oval and round models it is convenient to cook stew, roast, and in rectangular ones — meat loaves, poultry, meat in large chunks and other dishes.

When choosing the size of the brazier, it is necessary to focus on the number of people. For 2-3 family members, there are enough dishes with a capacity of 2 liters, and for a larger number – 4-5 liters.

Braziers are made of the same materials as saucepans. Many models have a non-stick coating.

important! There may be a grill in the brazier. It is convenient to use it when you need to get excess fat out of the meat.

Brazier.

Grill

A grill is a frying pan with a ribbed bottom, which can have a round or square shape, one or two handles (like a saucepan). The grill pan is used for cooking vegetables and meat on the stove. Strips remain on the products, as when frying on a grill.

Advantages of grilling:

no need to use oil;
the fat flows down into the grooves, so the meat is not stewed in its juice, but is fried without touching evenly over the entire area with the hot bottom.

Characteristic features of a frying pan with a grill effect:

ribbed bottom;
thick walls to create strong heat inside the container;
no cover;
non-stick coating.

There are grills with lid presses. They are made of solid glass or metal in the shape of a frying pan to tightly press the meat to the bottom. This way the product releases juice faster and roasts faster.

important! Not all grill pans are suitable for all types of stoves, so you need to look at the manufacturer's labeling. You can buy any frying pan for a gas stove.

Grill pans

Handle type and material

Depending on the purpose of the frying pan, the product is equipped with one or more handles. They can form a single whole with the body, being non-removable, or they can be attached to bolts or special hooks. The handle material can also be different: wood, metal, cast iron or bakelite, and is chosen, usually, according to the material and weight of the pan. For light aluminium or steel models, bakelite or metal is more often used, for cast iron — cast iron or wood, respectively.

important! The handle, which is one with the frying pan, is very durable. The removable handle may fall off or loose over time, but, unlike a monolithic handle, it can be removed for cooking in the oven, also this possibility allows you to save storage space.

Additional accessories and options

The convenience of using the frying pan is also affected by the presence of additional features and accessories in the kit. For example: Teflon pans from Tefal are often equipped with a thermal sensor in the form of a red circle in the centre of the bottom. When it starts to burn brightly, it means that the pan is heated to the desired temperature.

It is convenient when a lid and a spatula are included with a regular frying pan, an auxiliary handle with a saucepan, and a grill with a grill.

important: some pans may have an induction bottom, which allows them to be used on induction stoves.

Induction pans

You can always find different types of frying pans on the market. Having at least a few of the models described above in the kitchen, you can easily and with pleasure cook all kinds of daily and festive dishes. When choosing, it is important to pay attention to the quality of the coating, equipment, weight, ease of grip of the handle and, of course, the price. A good frying pan can't be too cheap.