Pans: types, popular models and selection criteria

It is difficult to imagine both home and professional kitchen without a frying pan. This utensil allows you to cook delicious steaks with crispy crust, bake ruddy pancakes or treat yourself to a juicy stew with vegetables. The main thing - to choose the correct model of the pan, because for 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 unites one thing - thanks to the material they heat up and transfer this heat to food.

Depending on the purpose of using the pan may have several varieties.

• The roaster is designed for roasting meat, vegetables, fish and seafood, and is also suitable for frying and stewing. The main requirement is the thickened bottom and walls, thanks to which the roaster 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 a special technology.

• Grill pan. Its distinctive feature is a ribbed bottom, imitating the surface of the lattice. Due to this design feature, the food does not absorb oil and fat from the bottom of the pan, so the prepared dish turns out to be more healthy and healthy.

• Wok pan. Homeland such utensils called China. Structurally, the wok is a conical dish with high walls and a bottom of small diameter. Classical 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 special design of the food particles are quickly prepared, forming a ruddy crust and remaining juicy inside.

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

• Pancake. It is easy to determine by compactness, low weight and low walls. At the same time, it has a rather thick bottom that can evenly heat to high temperatures. 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 heats up quickly, allowing you to get crispy pieces.

• Steamer pan allows you to cook healthy food. It consists of utensils with an internal grill for steaming.

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

Variety of pans can be determined by the type 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 heat evenly over the entire surface, as well as maintain a high heating temperature for a long time. Food in such dishes does not burn, so it is best suited for languishing. Cast iron does not release hazardous compounds during the heating process, moreover, the food in the pot is saturated with iron. The use of cast iron is quite simple. Utensils are allowed to wash 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, the cast iron must be ignited on the fire, lubricating it with oil and salt. This allows the formation of a natural non-stick coating on the surface and extends the service life of the utensils. The durability of the pan should also be mentioned. But because of 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 mix food from the bottom of the pan all the time. The spatula for mixing food must be silicone or wood, metal can scratch the aluminum surface. Alkaline products and hard metal brushes should not be used to clean aluminum utensils. It is also impossible to store food in an aluminum dish, since it is oxidized.

The surface of such a frying pan evenly warms up and is able to keep warm for a long time, so it is suitable for cooking a variety of dishes - both fried and stewed. However, you should adapt yourself to cooking on such a frying pan - mix the food in a timely manner, warm the oil long enough, 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, which need a change in temperature during the cooking process. This is due to the fact that copper heats up quickly and cools. However, this can simultaneously become complexity when cooking. Another drawback is the high price that many justify with long life.

There are several types of coatings.

Another name is PTFE 4 or polytetrafluoroethylene. Most often it covers aluminum pans. Teflon is a type of plastic with high physical and chemical characteristics. It has a high strength, which ensures durability of the pan. However, protect the material from sharp objects.

Another advantage - food does not adhere to such a coating. In this process requires a minimum amount of oil. The layer itself is very durable, does not scratch, easy to wash off the remnants of food. However, it is not suitable for high temperature heating.. The optimum temperature for Teflon is + 200 ° C, otherwise the material releases low-useful carcinogens. The exception is Tefal widely advertised pans with Teflon coating, they are allowed to be heated to + 260 ° C.

Under this coating hides the already mentioned Teflon coating with the addition of marble chips. It turns out pretty light, but thick-walled. Leading characteristics - uniform heating, heat preservation. Unlike Teflon, analogue with a marble coating is more durable - to a lesser extent suffers from bumps and sharp objects.

In the shops you can find both expensive and cheaper options. However, high-quality utensils (with at least 3 layers of marble 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 coverage. Typically, aluminum and cast iron frying pans have a ceramic surface. The advantage of a ceramic surface is its ability to warm up quickly and evenly. Unlike Teflon, this coating can heat up to + 450 ° С, without emitting carcinogens.

It is optimal if you like dishes with a golden crust. Even being removed from the heat, such a frying pan keeps heat for a long time. Ceramic pan to a lesser extent than Teflon is subject to mechanical damage. However, such a coating can be damaged by falling, 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. Means are suitable for washing only liquid consistency, as abrasives can damage the coating. Not recommended dishwasher safe. Damage to ceramics can also be caused by abrupt temperature “jumps”.

Titanium coating is considered environmentally friendly and safe. Such dishes are universal. It is suitable for both the preparation of a golden crust delicacy, and for stewing food. Titanium is characterized by durability and resistance to mechanical damage. It does not impose special requirements on the material of the spatula or spoons for mixing food. Finally, in such a pan, you can cook without adding oil.

One more safe material which interferes with oxidation of metal of a frying pan. 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, it loses its inherent properties and requires replacement. This is due to the need to carefully approach the type of spatula, as well as careful washing.

The best for the pan is 26–28 cm in size with sides of 4–8 cm high. It is clear that the pancake pan will be lower and the skillet will be higher. The indicated dimensions are standard, such a 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 square or rectangular shape. The wok pan has a round shape, but you cannot confuse it with the classic one. It has a small bottom and high walls. It seems as if the utensils stretched upwards and at the same time expanded. Oval pan is usually used for dishes cooked in the oven.

Among the most famous models of frying pans, you can highlight products brand Tefal. This French brand has more than 60 years of history, and the company's most famous product is a frying pan with a non-stick coating. The model Tefal Meteor Ceramic is popular and trusted by housewives and professionals. This is a stainless steel version with a ceramic coating. 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 optimal temperature to start cooking is + 180 ° C.. Thanks to the built-in temperature indicator, it is easy not to miss this moment.

Pans from "Biol" (Ukrainian brand) are also widely distributed. Their main advantage is the presence of the German non-stick Greblon coating from Weilburger Coatings. The main products are cast aluminum pans, although the product line includes cast iron models. Among them, a deep cast iron pan with a removable handle is very popular among them. 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 model Flamme RDS-710. Thanks to a triple bottom, a better temperature distribution is ensured and heating lasts longer. Non-stick coating has ceramic particles, which significantly increases the resistance of the product to mechanical damage. Another advantage is the thickened walls of dishes.

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

The products from the domestic manufacturer Neva Metal Utensils (NMP) are almost as good as foreign brands. The company “grew up” from a research institute, which makes it possible 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 frying 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 note that Tima has products manufactured in conjunction with an Italian manufacturer (for example, Tima Titan Granit). This allows you to guarantee high quality products at fairly reasonable prices.

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

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

A 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 preserves juiciness.Utensils with too thin bottom will quickly heat up, and food will burn. Too thick bottom (more than 9–10 mm) will, on the contrary, warm up more slowly. In addition, such dishes will be unreasonably heavy.

Of course, it is important to choose utensils according to 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 versatile, for example, a cast-iron version with rather high walls.

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

When choosing a pan with a Teflon coating should pay attention to the thickness of the bottom. The ideal aluminum pan should be cast with thick walls and bottom. If, however, a pressed aluminum pan is chosen, then it should be made of as thick as possible sheets (at least 3 mm). Grill pan should have the highest grooves on 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 non-removable metal handle that does not have plastic parts.

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

The surface of the utensils should be smooth and smooth, without cracks, dents and bumps. Take the pan in your hand - it is convenient to hold it by the handle, if it is not too heavy for you. For the electric stove should purchase utensils with a thick bottom.

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

It is worth paying attention to the handle of the dish. It can be solid or bolted. In the first case, the pan usually lasts longer, because the bolts can become loose. If you are looking for a more ergonomic storage option, stop the selection in the pan with a removable handle. Convenient when the pan has a lid. The preference should be given not to metal, but to glass versions with a rim of stainless steel. More advanced versions of the covers have a valve to release steam.

Most pans, especially those with Teflon and ceramic coatings, do not tolerate the use of metal paddles and spoons for mixing. You will have to give up the hard brushes for washing, abrasive and dry powder detergents. Preference should be given to liquid, not too aggressive counterparts. Even if the manufacturer claims that you can cook without cooking oil, a little better, but smear the surface of the pan, which will prolong the life of the latter.

How to choose a pan, see the next video.