A frying pan is one of the indispensable purchases in every home. And really, what is a kitchen without a frying pan? And fry the cutlets, and sauté the onion, and, at worst, make the scrambled eggs - for all these needs, a frying pan is simply necessary. Yes, not anyhow, but good.
And today let's talk about how to choose the right pan.
Everyone has probably faced the problem of too much choice in the household departments of supermarkets. And if there is little experience in this matter, then the buyer will be seriously puzzled: which pan to choose - coated or uncoated? Light or heavier? With a removable handle or will it do? ..
Cast iron: reliable, durable - cast iron pans
As everyone is well aware, frying pans differ primarily in the material from which they are made. Even from the grandmother's kitchen, each of us remembers with burnt edges, on which excellent pancakes are obtained. Just a classic of Soviet cooking!
Experts believe that Cast-iron pan Ideal for cooking foods that require a long heat treatment. Cast iron conducts heat very well, so it gets very hot. At the same time, burning of products to the surface is extremely rare.
This is due to the fact that cast iron is a rather porous metal, therefore, during cooking, on the inner surface of the cast iron pan, non-stick coating natural origin - fatty film.
A cast-iron pan is also good because it is not at all afraid of acids. You can safely add lemon juice or vinegar essence to food - nothing bad will happen to the pan.
But ultra-modern detergents and cleaners for such a pan are contraindicated, since they remove grease without a trace and destroy the natural protection of the pan.
If you ask your grandmother, she will tell you that. As a rule, it is wiped after use, or heated, rinsed with plain water, then wiped dry.
What other precautions do you need to know in order for a cast-iron pan to serve faithfully for many, many years?
First and foremost, do not store cooked food in it. Second, don't leave water in the pan.
Of the minuses of cast-iron pans, perhaps only weight and ... fragility can be called. Yes, oddly enough, cast iron often breaks when dropped.
If in the store you opted for a brand new cast-iron frying pan, then remember: you can’t fry anything on it immediately on the first day without special preparation
The dishes must first be washed well, dried, generously lubricated the inner surfaces with oil and ignited in this form on fire or in the oven for about an hour.
Now, after the formation of that very protective fatty film, you can cook food in a cast-iron pan!
Steel Maturation - Stainless Steel Pans
A frying pan made from of stainless steel, - an option for lovers of tasty and healthy food. Why? The answer is simple: stainless steel is smelted in such a way that it does not interact with any other materials at all. Consequently, the taste of products cooked in such a pan does not deteriorate, and various oxides do not enter the human body.
The only thing bad that can happen to her is the color stains that negligent housewives have if they forget empty dishes on the fire.
The lightest - aluminum frying pans
Aluminum is known to be the lightest metal known to us. In this regard, a logical question arises: is it right to use it for making pans?
On the one hand, such products are extremely light (even a guilty husband is not threatened with a hospital if it “flies” over the head from a missus), they conduct heat well and are quite inexpensive. On the other hand, everyone knows that frying food in such a pan is similar to flour. The food will surely burn and be thrown away. You can’t use such a pan when baking in the oven: the food will stick and you won’t wash the dishes later.
The disadvantages of aluminum pans also include the low acid and alkali resistance of this metal.
You can turn over and interfere with food during cooking in such a pan only with a wooden spatula, otherwise the surface will be scratched. Do not overheat aluminum - in this case, the dishes are deformed.
When choosing an aluminum frying pan, carefully look at the bottom thickness: it should be at least 5 mm, especially if you plan to use dishes for frying meat. Also pay attention to this factor if you take Teflon-coated aluminum cookware. Any curvature of the bottom of the pan can damage it.
There is an option to buy not stamped, but cast aluminum frying pan. Such a product will be more reliable in operation due to thickened walls and bottom.
But in general, there are no long-livers among aluminum pans. Only if you use them once a week and only for a short time. For example, to cook scrambled eggs on Saturday morning.
Guest from America - Teflon pans
This continent gave us not only coffee and tobacco, but also Teflon.
In the 1930s, American specialists from a large chemical enterprise brought out the new kind ethylene based polymer.
The new material turned out to be heat, acid and alkali resistant. And he received a market name - "teflon", since its chemical name - polytetrafluoroethylene - is too cumbersome and completely inconvenient for mere mortals.
And after a few years, the finest hour of the new polymer came - they began to use it in the production kitchen utensils. In particular, Teflon-coated pans are so fond of housewives that the price of such products sometimes skyrockets.
Modern aluminum or steel pans are often Teflon coated.
The advantage of Teflon is that it allows you to fry any food well without sticking.
True, some manufacturers also claim that you can cook “without fat, water and salt” on such miracle pans, but this, of course, is nothing more than a publicity stunt.
If vegetables rich in moisture can still be fried in a Teflon pan like a grill, then it will be much more difficult to cook fish and meat without adding oil.
Therefore, when buying a frying pan, you need to think about whether it is suitable for your type of stove.
As we wrote above, if there is a gas stove in the kitchen, then the hostess can safely use pans of any type.
If - normal electric stove, then you can buy everything except aluminum, made using stamping. But you need to use frying pans in proportion to the diameter of the electric "pancakes".
If the kitchen has glass ceramics, then only pans with a flat bottom will do. Do not use stamped aluminum cookware.
If you are using an induction hob, aluminum or stainless steel pans with a steel bottom are ideal for you.
Purpose and reason
Agree, in the kitchen you can’t get by with one frying pan. Every housewife - and the chef even more so! - there is a clear separation of which pan is intended for what.
Sometimes there are standard round pans - for all types of cooking. They are good for frying vegetables, cooking side dishes, frying cutlets and meat.
For fish, many people buy special oval-shaped dishes.
For baking pancakes, there are pancake makers - these are round frying pans with low walls and a non-stick coating.
There are also grill pans on sale, which are found in both round and square shapes. They have a very ribbed bottom, and the juice released by the products accumulates in the gutters, as a result of which the dish turns out to be more juicy than when cooked under normal conditions.
conclusions
The modern world knows many manufacturers of pans and many non-stick coatings.
Therefore, before buying kitchen utensils, you need to know exactly for what purposes you need a frying pan and on which stove it will be used.
The same Teflon - it can be applied directly to the multilayer bottom of the steel base, or it can be part of a non-stick ceramic coating, which is already safer from the point of view of ecology and human health.
A product in a supermarket may even indicate such know-how as “granite coating”, but we do not recommend taking such specimens - the likelihood that you will not come across a fake is too small.
It is important to look at the brand of the product: large concerns use advanced technology in production, which significantly improves the properties of dishes and is directly proportional to its price.
If it is not possible to buy an expensive branded frying pan, then pay attention to the manufacturers of the middle segment, in particular, domestic goods. So, in the economic departments and stores you can find a good frying pan with a non-stick coating in the price range from 500 to 1500 rubles, while European brands will cost 3-5 times more. But refrain from the temptation to buy dishes for 100 rubles on the "lying" market. Such a pan will serve you for a very short time, and besides, it may be unsafe.
Happy shopping!
Pans - necessary element in the kitchen. With their help, a variety of dishes are prepared, and not necessarily fried. Depending on the type of dishes, you can stew, create desserts and even soups on it. However, which pans are the best and safest? To answer this question, a number of factors must be taken into account.
Now in stores it is easiest to find standard options with a Teflon non-stick coating, but in fact there is where more species. This applies not only to the shape of the pan, but also to the thickness of its walls, as well as, of course, the material of manufacture. When choosing the best option, you need to pay attention to all aspects.
Types of frying pans
Most often people buy in stores classic version round shape. Such pans are quite versatile, just buy a few pieces, and you can fry and stew almost anything. However, there are also more specialized types. For example, a grill pan has a square shape, and on its bottom there are ribs. It is very heavy, but it allows you to fry fish or meat as if on coals.
In any Chinese restaurant you can find dishes with high sides and a very small bottom. Theoretically, it could be rounded or flat, but rounded would not allow wok pans to be used on stovetops. This led to the fact that in such a container the food needs to be constantly mixed, it warms up unevenly.
A cross between a saucepan and a standard frying pan is a saute pan, which is most often used to create sauces. It is distinguished by thick walls, which allow you to evenly distribute heat. At the same time, there is a corrugated bottom, which reduces the likelihood of food burning. Saucepans allow you to cook not only sauces, but also almost any dish.
Pans designed for making pancakes have a minimum height of the sides. This design facilitates the process of turning them over. Pancake pans are always small, round, and usually coated with a non-stick coating. Usually it is enough for the hostess in the kitchen to have a couple of standard frying pans of different sizes and one pancake maker.
What do you need to pay attention to?
When choosing the best and safest frying pan for yourself, you first need to decide on the type. You need to think about what is cooked most often, and depending on this, choose a classic look or, for example, a stewpan. It is not worth buying all the options, as most likely they will only take up space most of the time.
The next aspect is also individual - the shape of the handle. There is no one best option that suits everyone. Even in the store you need to hold on to the handle of the pan and evaluate how convenient it is. An additional bonus is the ability to remove the handle, in which case the dishes can be used for the oven, and it is also easier to wash them in the dishwasher.
After that, it remains to deal with two very significant indicators. The first is the thickness of the bottom. This determines how food will be cooked in low heat conditions and how evenly the heat is distributed. The thickest bottom (about one and a half centimeters) can be found in cast iron pans. They are especially good for cooking stews.
Finally, you need to decide on the type of coverage. In specialized stores you can find a wide variety of options. In addition to Teflon, marble, titanium and even pearl coatings are sold, but most often the choice is between Teflon, ceramic and cast iron.
Teflon
The cheapest and most common type of non-stick coating is Teflon, also called fluoroplastic or polytetrafluoroethylene. Only DuPont, which patented it, has the right to use Teflon to create frying pans. However, this does not interfere with other companies at all, they simply indicate the name of the chemical compounds on the labels.
In fact, Teflon is a slightly modified plastic, and therefore for many years scientists have been arguing about how safe it is to use. To create this component, perfluorooctanoic acid is used. When buying a new Teflon pan, people have nothing to worry about, but everyone knows how easy it is to damage such a non-stick coating.
If this happens, or if the cookware overheats, then PFOS will release carcinogens into the food. At the same time, “overheating” does not mean really serious temperatures at all. Negative reactions in Teflon begin to occur after the thermometer shows more than 200 degrees.
According to studies, the carcinogens released during this lead to a variety of diseases, such as pathologies of the endocrine system and oncological processes. This damages the Teflon surfaces even if only plastic or wooden spatulas are used for cooking. Such pans are dangerous and short-lived, but the cheapest.
Food steel and alloys
Food grade steel is usually labeled as 18/10 medical grade steel. This means that it is created from chromium and nickel, 18 and 10 percent respectively. In general, this is high-quality stainless steel, which is distinguished not only by corrosion resistance, but also by durability and compliance with GOST standards.
To be sure of the quality of food steel, it is better to look on the packaging for the brand designation or specific requirements. For example, GOST 27002-86 may be specified or the AISI 304 steel grade may be prescribed. Some researchers believe that nickel, which is part of the material, can get into food and poison it, but this is true only for dishes that do not comply with GOST.
A wide variety of pans are made from alloys. Combining minerals and hard metals, manufacturers began to produce stone, marble, titanium and other non-stick coating options. They stand out from the background of many similar ones by the ability to use metal blades and durability.
Dishes of this kind have two main drawbacks. The first is a very high cost. The second - sometimes manufacturers are cunning and silent about the fact that, in addition to alloys, Teflon was used in the manufacturing process. You need to carefully study everything that is written on the label to make sure that there are no such substances.
Cast iron
A few decades ago, almost all pans were cast iron. And now they can be found in the kitchens, and the owners will note that the food in such containers is especially tasty. Over time, many abandoned cast iron for one simple reason - the dishes made from it are very heavy, in this regard, Teflon is much superior given material.
But cast iron can be used both in the stove and in the oven. He is not afraid of a variety of acids, and therefore you can safely cook food with a lot of citric acid or vinegar. The material has pores in which oil gradually accumulates, due to which a natural non-stick coating is formed.
With all these advantages, cast iron is distinguished by the main thing - safety. Reaction with temperature or environment does not produce any harmful substances. Moreover, during cooking, iron ions can get into food, which, on the contrary, are beneficial for the human body.
Unfortunately, in addition to the large weight, this material has several other disadvantages. It cannot be placed in dishwasher, and not all cleaning products are suitable for it. Unlike stainless steel, cast iron is quite susceptible to corrosion, and therefore you should try to remove cooked food from it.
Ceramics
According to experts, the safest non-stick coating is now considered ceramic. Ceramics are made from very simple elements- earth, stone and sand. Even in case of damage hazardous substances cannot stand out from them. In this case, the coverage:
- calmly endures high temperatures,
- Doesn't scratch
- Easily tolerates washing in the dishwasher
- Does not cause food to burn even without the use of oil.
The most important thing is not to allow sudden temperature changes, this will not be tolerated by any such frying pan. Also, this type of cookware is not suitable for use on induction cookers. Modern ceramic coatings are usually painted white or black.
Manufacturers use stainless steel and several types of aluminum as the basis for ceramics. Thin extruded aluminum is considered the worst of them, as it is not functional and short-lived. Cast version and stainless steel are about the same level of quality.
When choosing the best and safest frying pans, many stop at the Fissler Protect Alux model. Over cast aluminum housing There are two layers of ceramic coating that can withstand temperatures up to 450 degrees. The disadvantage here is the high cost.
When choosing a frying pan with a ceramic coating, you need to give preference to the option, the walls of which are not narrower than 4 mm. It is better that not only the walls, but also the bottom be thicker than these indicators. The handle must be heat-resistant or at least removable so that the dishes can be used in the oven.
Each pan should be accompanied by an instruction that describes all its characteristics. In particular, the proprietary ceramic composition must be specified. This can be found in products from companies like ILAG Ceralon, Whitford Fusion, Greblon Ceram and others. Each frying pan must have two types of warranty, one covering the body and the other covering the coating itself.
A frying pan is an indispensable attribute of any cook, a kitchen decoration and, in general, a sacred thing. So, in the old days, a frequently falling frying pan signaled that the brownie was angry, and the house was unfavorable. Previously, frying pans were universal and almost eternal, although they did not differ in special beauty. They were inherited from great-grandmother to great-grandchildren. Today, everything has become more complicated: a huge choice gives rise to a lot of questions. How to choose a pan in which you can fry pancakes and stew chicken? And isn't it better to buy at once how many frying pans for different purposes? Or maybe take a set of a dozen brilliant frying pans of the most bizarre shapes at once? In order not to suffer too much with the choice of a pan, you should consider a few key points.
What stove are we cooking on?
The type of stove you have determines the type of pan you purchase. For gas stove it doesn't really matter what profile and diameter the bottom of your frying pan is, and what it's made of: the gas will heat a frying pan made of any metal. Electric stoves also do not impose increased requirements on frying pans. True, it is desirable that the bottom of the pan is the same diameter as the burner, and the bottom itself is smooth. Ordinary cast-iron pans or stainless steel pans, that is, those that are magnetic, are suitable for an induction cooker. However, it is believed that special frying pans with a multilayer thick bottom made of ferromagnetic alloys are optimal for this type of stove. But it’s hard to say whether marketers are cunning, imposing expensive frying pans for induction cookers on consumers. But it is interesting that such pans are not very durable, and must be replaced 5 years after purchase, mainly due to damage to the non-stick layer.
What is the best metal?
The type of metal or combination of metals determines the effectiveness of the pan. It is the metal that determines whether the pan will slowly heat up and cool down, whether it will allow you to quickly adjust the temperature at which the dish is cooked.
Currently pans are made using aluminium, stainless steel, cast iron and copper.
Cast iron is a great frying pan metal that will be passed down in your family for generations. Cast iron pans are strong, durable, heavy, they do not heat up very quickly, but to almost any temperature, they retain heat for a long time and slowly release heat. In such pans, an excellent stew is obtained, it is convenient to stew poultry, game, and cabbage rolls in them. Cast iron surface is not afraid metal brushes and does not require special silicone spatulas. Caring for an ordinary cast iron pan is minimal: just rinse it thoroughly hot water and dry. You don’t need to use newfangled liquids for dishes: during operation, a fatty film forms on cast iron, which prevents food from burning, and you should not remove it.
The aluminum frying pan heats up quickly and evenly, and cools down fairly quickly. The advantages of aluminum include weight: an aluminum frying pan is light as a feather. But that's where all the pluses end. Aluminum reacts with acids, giving dishes a metallic taste, and is easily scratched and deformed. An aluminum pan cannot be used on induction hobs. Therefore, cookware manufacturers combine aluminum and stainless steel, creating pans with a multi-layered bottom, and sometimes walls. In these frying pans, aluminum is trapped between layers of steel, and can display its excellent heat dissipation properties without compromising the food being cooked. Pans made of pure stainless steel are also available, but keep in mind that such pans heat up unevenly, since steel is not a very good conductor of heat.
Copper pans are the chef's pride. They are very expensive, but beautiful and comfortable. If handled improperly, these pans often warp and tarnish. Therefore, copper is combined with stainless steel: this makes the pan stronger and more durable. If you by all means want to buy a copper frying pan, and you have an induction stove, it doesn’t matter. Today, special metal discs are sold, using which you can cook on induction. hob in both aluminum and copper pans and pans.
As for non-stick coatings, most modern pans made of aluminum and ferromagnetic alloys are equipped with them. But the consumer's attitude to such coatings is no longer as enthusiastic as it used to be. It turned out that at temperatures above 200°C, coatings such as Teflon begin to burn out with the formation of toxic compounds. Such coatings serve at most five years, after which the pan has to be changed. Yes, and you need to take care of such a coating carefully: do not scratch it with a knife and fork, use only a wooden or plastic spatula, wash it with a soft washcloth, protect it from accidental scratches. Frying pans with a ceramic coating also do not differ in longevity, and besides, they are quite expensive.
What are we preparing?
Ideally, our kitchens should have several pans of different sizes and purposes. It is convenient and, in the end, justifies spending on quality dishes. But in order to fry a couple of eggs in the morning, it is not at all necessary to use a luxurious copper frying pan with a diameter of 28 cm.
For scrambled eggs, it is better to buy a small one. light frying pan with a modern non-stick coating, which can be replaced in two or three years with a new one.
For stewing and frying, the pan should be large, with high sides, a thick bottom, a lid and a comfortable handle.
Those who are fond of Asian cuisine need a wok pan with a flat bottom adapted for modern stoves. It is convenient to quickly fry meat, seafood and vegetables.
If you like to fry pancakes, buy a medium-sized flat pan. It has practically no sides and it is very convenient to flip pancakes.
Steak lovers should definitely look at the grill pan. Usually these are heavy, rectangular pans with a ribbed inner surface. In such pans, chops are excellent, chicken breasts, fish fillet, as well as fried vegetables.
Before heading to the store, consider how many and what kind of pans you need. Do not buy beautiful sets of many items. Usually, most of bizarre in shape and size of frying pans from such sets is bored in the closet idle. However, do not save on a good frying pan: it will definitely justify your investment.
Whatever your pan is made of, it must have a thick bottom. If you knock on it, the sound should not be sonorous, but deaf.
Your future frying pan should have a comfortable handle, preferably cast, which does not heat up during cooking. Ideally, if the handle is heat-resistant or removable, and the pan can be safely put in the oven.
You should like the pan you choose, it should be comfortable with it. If you like a very heavy cast iron skillet, consider whether cooking with it will turn into a kind of strength training. Perhaps something lighter should be chosen?
Take your time when choosing a pan, buy the best you can afford, and follow the manufacturer's instructions for pan care. Then your pan will last a long time, and the process of preparing any dishes will become an act of real creativity.
A frying pan is an essential item in any kitchen. With its help, you can cook the most unusual dishes in many ways. In the old days, frying pans did not differ in variety and most often passed “by inheritance” from the older mistress in the kitchen to the younger one. Now everything is different: the range of pans is so large that a lot of questions immediately arise. How to choose a frying pan? Which better fit for frying vegetables or pancakes? And which one is able to withstand long thermal loads and last for many years? We will answer all questions and tell you how to choose a good frying pan for your home and which one is better to buy.
For housewives, the purchase of kitchen utensils is a very important step, because a frying pan in the kitchen is an indispensable “weapon” for any cook, even a beginner. Therefore, it is important not only appearance and usability, but also functionality and quality. Consider the main characteristics of pans that affect the duration of their service and the quality of cooked food:
- Weight. The more weight the pan has, the better it is, and, therefore, the service life will be considerable.
- Size. Small frying pans are very compact and heat up quickly. This -great option for small families of 1-2 people. Large pans are suitable for large families or as utensils for cooking large festive dishes. The best solution in this situation would be to purchase several pans at once. This will help not only speed up the cooking process, but will also be more practical.
- Pen. The pan can have a removable handle, screwed or monolithic. It is noticed that the coating of a screwed handle is deformed more often than that of a monolithic one. frying pan with removable handle will be good for cooking baked dishes in the oven.
- Coating. We are talking about the well-known and beloved Teflon and ceramic coatings, which allow you to get a well-fried product browned on all sides.
Advice. If in the store you saw 2 seemingly identical pans, differing only in wall thickness, then do not hesitate - feel free to take the one that is heavier.
On what stove to cook and what exactly
Yes, indeed, from the type cooker to a large extent depends on the choice of frying pan. So, if you are the owner of an ordinary gas stove, then the size of the pan and the metal from which it is made do not play a special role.
If your kitchen has an electric stove, then you should focus on pans made of any metal other than aluminum. To shorten the duration of the cooking process and make it more enjoyable, choose a pan with a bottom diameter that matches the size of the burner.
For cooking on an induction hob, experts advise purchasing steel and cast iron pans, that is, magnetic. An ideal option is a frying pan with a special bottom made of ferromagnetic alloys. True, the price of such a product "bites", and it fails after a few years. So what is it: a marketing coup or a necessity? This is up to you.
The products that are cooked most often also influence the choice of pan to a certain extent. Ideally, the hostess in the kitchen should have several frying pans different sizes and from different material to perform many functions. For example, to fry a couple of croutons and eggs in the morning, you don’t need a large cast-iron frying pan. Suitable for these purposes small size frying pan with non-stick coating.
If you often stew or fry foods, make sure that you have a massive frying pan with high sides, a comfortable handle and a high-quality lid.
For pancake lovers indispensable assistant there will be a special pancake pan - it has a very small weight and low sides.
The grill pan is great for cooking meat and fish steaks, chops and fried vegetables. It usually differs big size, rectangular shape and ribbed inner surface.
Types of materials
Frying pans may differ in shape and size, but their main difference is the material from which they are made, since the functionality of the product depends on it. Consider the classification of pans depending on the material used:
- Cast iron pans. Very high quality and reliable. Suitable for cooking dishes that require long-term cooking, as cast iron is an excellent conductor of heat. That is, a cast-iron pan warms up quickly and strongly, but at the same time does not allow the products to burn. This is explained quite simply: cast iron has a porous structure, so during cooking a protective film of fat forms on the surface of the pan. in large numbers acid. But in no case should various abrasives be used to clean a cast-iron pan, as they deprive it of its natural grease protection.
Advice. In order for a cast-iron pan to serve you for many years, never store leftover food, water in it and do not drop it on the floor, because cast iron, oddly enough, is very fragile, and the pan can burst when dropped.
- Stainless steel pans(stainless steel). With their help, you can cook delicious and healthy food. After all, stainless steel is made in such a way that it does not interact with any material during operation, so the taste of the products will not deteriorate, and oxides will not enter the body.
- Aluminum pans very light, have good thermal conductivity and are relatively inexpensive. But at the same time, they also have significant disadvantages: metal is easy to scratch with metal cutlery, it is not suitable for frying and baking - the food will simply burn, and most likely forever. Also, aluminum frying pans are unsuitable for cooking dishes that require long-term heat treatment - when overheated, the metal can be deformed.
- Teflon coated pans. At one time, Teflon made a splash in the market for kitchen products. It is resistant to acids, alkalis and prolonged exposure to temperature. But at the same time, the Teflon coating is “afraid” of metal cutlery, overheating (at 200 degrees, Teflon becomes gaseous). Teflon frying pans wear out rather quickly: their service life averages no more than 5 years.
- Frying pans with ceramic coating. According to its properties ceramic pan very similar to Teflon, with the difference that it can tolerate high temperatures (even up to 450 degrees), does not change its physical state when overheated, does not emit harmful substances and in most cases it is quite normal in contact with metal cutlery.
- Pans with titanium coating- "newbies" in the market of kitchen utensils. They have a set of characteristics of cast iron and do not rust, but their price is appropriate. It should be clarified that titanium pans do not consist entirely of it - only upper layer covered with a titanium shell - the "stuffing" can be any.
Finally, we offer you a few tips on choosing a pan that will help you “not get lost” among the store’s variety:
- If you opted for an aluminum non-stick pan, then opt for a cast construction with thicker walls and bottom.
- When you determine for yourself the optimal diameter of the pan, then learn that the figure indicated by the manufacturer is the diameter of the outer part of the pan.
- You have almost decided on the model, but next to the one you like are a few more pans of the same type? The way out is simple: choose the one that has the most thick walls and bottom and has several non-stick layers.
- When choosing a frying pan, pay attention to the handle of the product: it must be removable, or in last resort metallic.
- If you have a glass-ceramic hob, then exclude aluminum and copper pans from the list of possible models - they can ruin work surface plates.
- If we are talking about a high-quality frying pan, then you should understand that it will obviously not cost 500 rubles, but a little more.
We told you a lot of useful things about how to choose for home use quality frying pan, as well as shared tips on which models are best suited for certain cooking processes. May your choice be successful!
How to choose a pan: video
How to choose a frying pan for home: photo
For hostesses, baking pancakes is an everyday activity. Fragrant, with many holes, pastries are always in demand and loved by all household members. How to choose a pan for pancakes so that there are no incidents in their manufacture? On what dishes does not burn and pancake dough is easily removed - we will dwell on these and other issues below.
A bit of history
Sour cakes - the predecessors of modern pancakes - were baked by the ancient Egyptians in the distant 5th century BC. In Rus', the first mention of them is closer to 1000 AD. Yeast was added to the dough and it turned out to be thicker than today's. Years passed, and by the 11th century they became the main symbols of the Russian holiday Shrovetide. In other historical chronicles there is another explanation - the round shape is similar to the pagan sun god Yarilo. The ancient Slavs worshiped him and other deities.
Pancakes have been seen off every year since ancient times harsh winter waiting for the arrival of spring. The Church failed to eradicate the custom and officially recognized the Maslenitsa feast on the eve of Great Lent. Pancakes were baked from different flours and recipes:
- traditional wheat;
- rye;
- oat;
- buckwheat.
The tables were bursting with variety, dairy products were served to the golden suns - cow butter, milk, sour cream with cheese. The first frying pans were made of cast iron, of small diameter (comparable to the size of a saucer). Several round molds were used, fixed together by welding. Only pancakes were baked on such dishes.
What are modern pancake pans made of?
In the market of modern kitchen utensils, pancakes occupy not the last place. According to the material, here are the types of pans:
- traditional cast iron;
- steel;
- aluminum;
- copper;
- from glass ceramics.
There is another difference between pans - uncoated and non-stick. Each representative has advantages and disadvantages. The choice of "one's own" is individual, it depends on the preferences of the hostess, requirements, price category.
With non-stick layer
The application of a special coating provides a non-stick effect and a minimum of oil for frying. The product quickly heats up to the required temperature (up to 215 degrees). They are lightweight, affordable, and easy to care for. Advantages of the non-stick layer:
- minimum warm-up time;
- acceptable price;
- do not require a lot of oil.
There are significant drawbacks - you need to monitor the temperature (no more than 220 degrees), you need to turn over and remove ready-made pancakes with special spatulas. The bottom should not be rubbed with abrasive products, it should be washed carefully with a soft sponge. For the beginner cook, these pans a good option to gain experience.
Ceramic Coated
Aluminum frying pan with a ceramic coating from light to almost chocolate shades has smooth surface. Unlike Teflon, the ceramic layer:
- more resistant to metal objects;
- does not emit toxic substances when heated;
- better in non-stick characteristics.
A significant disadvantage is that the cost of utensils is higher than with Teflon coating. To prepare you should:
- wash thoroughly;
- wipe dry;
- gradually heat up, add oil and ignite.
If everything is done correctly, then when frying pancakes, oil is almost not required. Ceramic absorbs it when heated, this will be enough. When it's over ceramic coating do not leave dirty. The cooled pan should be thoroughly washed.
Marble pans
By production of a covering new technologies are used. Continuing the traditions of the ceramic base, marble and granite are used here. A cast aluminum product with a thicker bottom stands out with a light bottom. According to the characteristics of the pan in the first lines of the rating by:
- scratch resistance;
- heating safety;
- minimum oil consumption.
Minus - the high price of pans with a marble coating.
Aluminum pancake utensils
The huge selection of food-grade aluminum kitchen utensils is amazing. Products with a reinforced bottom are quite suitable for baking. Let's name the benefits:
- weighs a little;
- easy to care for;
- budget price.
Keep in mind the cons:
- the appearance of any scratch excludes further use due to the toxicity of the material;
- subject to deformation when heated;
- the metal heats up quickly (high thermal conductivity).
If you decide to purchase an aluminum frying pan, choose products with a thick bottom and walls. How to properly care for the first preparation for use? For this you need:
- Rinse soapy water in warm water;
- dry with a paper towel;
- warm up, brush with oil.
If the dough still burns and sticks, it means that the pan was not heated enough or there was not enough oil.
copper products
Copper utensils, like cast iron, have been used for cooking since ancient times. lovers natural coffee know a lot about copper Turks. The material has many advantages:
- warms up evenly, excellent thermal conductivity;
- keeps the temperature for a long time after turning off the fire;
- easy to care for dishes;
- the weight of the products is optimal for use and care.
Of the significant disadvantages - the price is higher than dishes from other materials.
induction cookware
Feature - a protective layer of the bottom with a diamond coating. It is almost impossible to scratch the coating. Inner surface with a fine-grained structure quickly helps the distribution of oil. Pancakes do not burn, are easily removed. Big term use pays for the acquisition costs. The handles are not afraid of heat, for them you can safely hold the pan without potholders.
Crepe maker without stove
Appearance electrical device made baking easier. Benefits of pancakes:
- no need to oil the surface before frying;
- coating only with a non-stick layer;
- in the kit there is a special blade;
- fast heating saves time.
Which pancake to choose? Let's look at the main criteria:
- surface dimensions should be familiar to the hostess;
- the industry offers devices with different functions - for pancakes and baking waffles, shortbread snacks, these varieties must be taken into account before purchasing;
- the power of the product is proportional to the size and number of modes;
- the cost of the device depends on the given parameters.
If you are not afraid of the lack of sides, the high cost of a multifunctional gadget for various dishes - pancakes, waffles and cookies, you have a good purchase.
Interesting articles:
About grandmother's cast-iron ...
Time-tested cast iron cookware today is not inferior to its positions. The advantages of products explain their relevance and popularity:
- reliable and durable;
- keep warm for a long time;
- easy to remove, bake.
Among the shortcomings we name:
- a heavy pan is difficult to carry, turn;
- caregiving difficulties;
- difficult preparation for the first use.
These shortcomings pay off long term operation. Often pancakes are successfully baked on old cast-iron pans for more than 30-40 years. This is a dish that can be passed to the use of children. When buying, you should pay attention to the quality of the bottom. Perfect option slightly rough, smooth surface without chips.
Product care
If you bought a cast iron pan, read the rules for use:
- wash with soapy water in warm water;
- wipe thoroughly;
- to put on hob, inside evenly pour salt with a layer up to 1 cm;
- leave the stove on for an hour, slightly stirring the contents with a spatula;
- after changing the color of the salt (from burning and technical oil in the production of cast iron), you need to turn off the heating;
- let cool slightly, rinse again;
- dry, put back on fire;
- pour about 80-100 ml of oil, heat it until smoke appears, reduce the temperature to a minimum, hold for 18-20 minutes;
- carefully pour all the oil into a container, rinse the pan without soap.
The goal of manipulation is to protective film on non-stick cast iron. If the output is thin, ruddy pancakes, you have the best frying pan.
Which dishes to choose
When comparing all the characteristics of the proposed kitchen utensils, it is necessary to adhere to general rules. First of all, let's talk about the dimensions of the bottom, the walls of the pan. Fans of lush, high pancakes are advised to look for small products with a bottom diameter of 16 to 18 cm for purchase. Regardless of the material, dishes with a thicker bottom (from 4 mm and thicker) are better.
For the convenience of turning over, removing, the height of the sides should not exceed 1-1.5 cm. From the reviews of baking lovers, the angle between the base and the walls is more convenient than 90 degrees. In this case, the remains of the dough will not accumulate, and the care of the product will be easier.
If stuffed products are a priority, you should pay attention to large pans with a diameter of 20 to 26 cm. To turn over, it is better to hold the pan by weight by the long handle. Therefore, its length from 18 cm and more will be optimal.
Then drops of hot oil will not reach the skin of the hands. The handle must not be hot during cooking. Better wooden handles or special alloy with silicone inserts.
The shape of the bottom depends on the requirements for pancakes. What is better to buy - a square or a round frying pan? For baking products with filling, choose dishes in the shape of a square. In large families, a product with pictures or emoticons at the bottom will be in demand as much as possible. Children will be happy to eat pancakes with patterns.
Advantages of a special pan for pancakes
At the disposal of any hostess in the kitchen there are many frying pans. They stew vegetables, fry potatoes, cheesecakes. Of course, you can bake pancakes on ordinary dishes.
From practical experience, better products are obtained on utensils specially designed for this. It should not be hazardous to health.
Advantages of using special frying pans.
