The culinary skills of any housewife will be better if they use the right utensils when preparing dishes. It is difficult to imagine a modern kitchen without a variety of pans in it.
Just 15-20 years ago, women could not even imagine that such helpers would appear on sale, on which you could fry pancakes without oil or grill meat, vegetables, and fish.
Today, frying pans are presented in a huge assortment and the more difficult it is for housewives to find their dishes. So which frying pan is better to choose?
When choosing a frying pan for your home, you need to look not only at the appearance of the cookware, but also at its functionality.
Main characteristics of the frying pan, which directly affect its ability to fulfill its purpose and service life are:
- weight. The longer the frying pan will serve the owner, the greater its weight;
- size. The degree of heating depends on the volume and diameter of the pan. The smaller the cookware, the faster it will heat up and cook food. For a small family, compact frying pans are quite suitable. A social unit of 4-5 people needs a more substantial frying pan. It is suitable not only for frying food for the family, but also for preparing other bulk dishes;
- pen. It can be removable, screwed or monolithic (form unity with the main dishes). A screwed handle is of lower quality; over time, it can become loose and fall off. A monolithic one is stronger, but for cooking dishes in a frying pan using an oven, a frying pan with a removable handle is more suitable. It will also save space in the closet;
- coating. Teflon and ceramics are the two main frying pan coatings that chefs love. Cooking on them will give you the opportunity to fry food well. The housewife herself must decide which coating to choose for the frying pan, based on the purpose of the cookware and her financial capabilities.
Food will not burn only if the frying pan is chosen correctly. Higher quality materials are resistant to detergents and detergents and will allow the dishes to last for years.
Others become scratched after a month, making cooking problematic due to the loss of the original non-stick properties. So how do you choose a good non-stick frying pan?
First of all, you need to pay attention to the thickness of the coating, which directly affects the service life of the frying pan.
According to generally accepted standards, it should be at least 20 mm. Modern manufacturers are modernizing the type of coating, applying up to five layers, each of which serves its purpose.
Non-stick frying pans come in cast iron, aluminum or steel. Aluminum is used more often than others because it heats up faster.
Aluminum frying pans There are two types.
- Stamped, in which the thicker the sheet that was used in production, the longer the dishes will last. The bottom thickness of a well-made frying pan should be at least 2.7 mm. If it is less than the specified figure, then such dishes will quickly lose their properties.
- Cast– with a thicker bottom and edges around the edges. This makes it more reliable. Cast frying pans are quite heavy with a bottom thickness of 5-7 mm. Their service life extends to 7 years.
How to choose a grill pan?
A modern kitchen requires every woman to have a grill pan. First of all, in order to diversify the family menu with healthy and tasty food. However, I don’t know everything about how to choose the right frying pan of this type.
The most important thing to keep in mind when going to the store is the following criteria:
- material;
- the type of stove you will cook on;
- shape, size and handle of the frying pan;
- bowl height, size and number of sides at the bottom;
- the company that produced the miracle technology.
A grill pan can be made of different materials - cast iron, ceramics, Teflon, aluminum. The heaviness of cast iron is compensated by its long service life, resistance to scratches and other damage.
Ceramics withstand high temperatures well and can be successfully used for cooking in the oven.
Teflon grill pans are the most popular today due to their high non-stick properties. However, this positive quality pales in comparison to the possibility of causing harm to the body due to the release of chemicals if the integrity of the coating is compromised.
The light weight and high thermal conductivity of aluminum frying pans gives them certain advantages over others. However, aluminum does not like high temperatures, so such cookware will not last long.
It is also worth remembering that the selected frying pan must match the stove on which you will cook. If the stove is covered with glass ceramics, then the bottom of the cookware should be smooth and even. Otherwise, there is a risk of scratching the surface of the stove.
If the question is how to choose a frying pan for an induction cooker, in this case aluminum or cast iron is more suitable.
The shape of the frying pan does not play a fundamental role when choosing. She is more responsible for design and aesthetics. Buying a round or square product is everyone’s personal choice. However, square pans have a larger volume, so they are ideal for large families. For a family of two people, preference should be given to a round shape.
The height and size of the groove and sides is one of the most important aspects when choosing a grill pan. But there are no difficulties here either. For large volumes of food, it is worth buying a frying pan with high sides and, conversely, for small portions, low sides are suitable.
Speaking of grooves, you need to buy a pan in which they are high so that the food comes into contact with the bottom as little as possible. Then the food will be more juicy and tasty.
Ceramic frying pans are a fairly new type, but already enjoying deserved popularity. And for good reason! Ease of care, durability, usefulness when preparing food - these are the strengths of this new cookware.
Speaking about ceramics, it can be noted that it is much more convenient to use than its comrades made of aluminum and cast iron.
Such utensils do not interact with food, do not spoil their taste and are completely safe for human health. But how to choose a frying pan with a ceramic coating?
The most important thing is to determine the diameter of the cookware that is suitable for yourself. 24 centimeters is a generally accepted standard. But it is better to buy several frying pans that will be of different sizes.
Cast iron, steel and aluminum are the main materials used in the manufacture of ceramic frying pans. It is better to cook vegetables, fish or meat in a cast iron frying pan. But for scrambled eggs and pancakes, the aluminum version is more suitable.
You need to buy such products in trusted stores. It is better that the company that produced the dishes is known and gives a guarantee for its products. The price for such pans cannot be low. The low cost should alert you and cause you to refuse to purchase.
Today, the fashion for Chinese cuisine is widespread. But you need to cook its dishes not only using special seasonings, but also in suitable utensils, which is a WOK frying pan.
It makes it possible to cook food using a minimum of fat or oil. The special shape of the pan makes it easy to turn the ingredients by picking them up from below with a spatula or tongs.
Even heating makes cooking quick. In a deep bowl you can not only fry food, but also stew and steam. But which WOK frying pan is better to buy? Knowledgeable people advise purchasing a WOK made of cast iron or steel.
The quick heating ability of stainless steel saves time on cooking. But it also has a minus - it requires very careful and careful handling.
The WOK cast iron frying pan is characterized by increased non-stick properties and excellent heat capacity.
In order to heat it up, you don’t have to turn on the stove at full power. A small light is enough. Any rust that appears can be easily eliminated by heating the pan. The downside of a cast iron frying pan is its heavy weight.
The bottom of such pans can be convex or flat. For frying on an electric stove, preference should be given to a wok with a flat bottom. If you have, then it doesn’t matter what shape the assistant’s bottom will be.
Important points are the handles and the lid. The handles should be well secured, it is better if they are on the side for ease of use. When choosing a WOK, give preference to the one with a steam hole in the lid.
Pancakes are not as easy to prepare as it might seem at first glance. It seems that everything is according to the recipe, the proportions in the ingredients are observed, and each new pancake comes out lumpy.
It turns out that the reason may be a custom frying pan. It has long been no secret that special utensils are used to prepare such dishes. How to choose a pan for pancakes? What should it be so that the pancakes do not stick and, when cooked well, turn over and remove easily?
The best frying pans, in which you can bake pancakes without difficulty:
- aluminum with non-stick coating, which does not hold the pancake dough, and even lags behind the surface perfectly. These pans can have a thick or thin bottom. A thin frying pan heats up faster, but it will also quickly lose its properties and become deformed;
- cast iron– pancakes will bake perfectly. However, if you choose cast iron, first try the weight of the frying pan, otherwise it will be difficult to lift it endlessly;
- ceramic or marble– you can fry pancakes on them without oil, they last longer and are safe. However, the cost of such pans is several times higher than usual.
The pan for pancakes should have low sides and an optimal width for easy turning of pancakes. If you prefer to bake pancakes with a small diameter, then it is better to buy a 15 centimeter frying pan.
TOP 5 best frying pan manufacturers
We have figured out the main characteristics of devices for stewing and frying. All that remains is to understand which frying pan is better to buy from which brand in order to prepare a delicious dinner for your household.
A brief review of the most famous domestic and foreign manufacturers, whose products are especially popular among Russian housewives, is intended to answer this question.
Tefal
The French company, whose name has practically become synonymous with quality, absolutely deservedly took first place. It was Tefal employees who were the first to invent non-stick coating and are still continuing to improve their products.
Pros:
Cons:
- frying pans are not suitable for storing food.
The St. Petersburg company produces cast frying pans with non-stick coating. Such dishes retain the natural taste of food well, do not deform, and therefore will last quite a long time.
Pros:
Cons:
- erasing of the coating over time.
Frying pan NEVA METAL
A German company whose production facilities smoothly migrated to China. A special feature of these pans is stamping and fusing of the day, which increases thermal conductivity and speeds up cooking.
Pros:
Cons:
- high cost (from 2800 rubles);
- gradual erosion of the coating and, as a result, food sticking.
"Biol"
A manufacturer from Ukraine, offering both new “frying pan” products and classic cast iron products. The dishes from this company are distinguished by their quality and affordability.
Pros:
Cons:
- frying pans with a ceramic layer quickly fail.
Frying pan Biol
A company from Tatarstan has been producing aluminum cookware for more than half a century. Manufacturers still use Soviet standards, which is why the quality of the frying pans is good.
Pros:
Flaws:
- The quality of frying pans with ceramic coating leaves much to be desired.
It turns out that it is not so difficult to answer the question of how to choose a good frying pan. Following simple tips, you can buy an excellent kitchen assistant that will not only perfectly fry meat, fish or vegetables, but will also outperform pans in terms of stewing. Regardless of which frying pan you choose, with careful use and care it will last for many years.
Mother of two children. I have been running a house for more than 7 years - this is my main job. I like to experiment, I constantly try different means, methods, techniques that can make our life easier, more modern, more fulfilling. I love my family.
A frying pan and a saucepan are the most indispensable utensils in the house. With a good coating, pancakes will never stick, vegetables can be stewed with a minimum amount of fat, and all food turns out healthy and wholesome. Our rating of frying pans will tell you about the best manufacturers.
Tefal
A world-famous French company that invented the non-stick frying pan. Today, the range of Tefal frying pans is so large that they can undoubtedly be given first place. All models have a special Therm-Spot indicator, which makes the cooking process very convenient - a completely red circle will tell you when to put food in the pan.
The Expertise collection features a special Titanium Excellence coating reinforced with titanium particles. These pans are suitable for any type of hob, including induction.
There are Tefal Jamie Oliver cast aluminum cookware that is lightweight and easy to use and heats up quickly. In this case, the heat is distributed evenly over the entire surface.
And the Meteor Ceramic collection with a durable ceramic coating reinforced with mineral particles allows you not to be afraid of any scratches. This frying pan will last a very long time even with intensive use.
The warranty on non-stick coating in frying pans is 2 years.
TVS
An Italian company whose acronym translates as technology, style and versatility.
Manufacturers have chosen aluminum as the main material for the production of cookware. In addition to pots and ladles, TVS's product range includes saucepans, grill pans and pancake pans.
The Aphrodite collection is a special design set designed for a couple in love to create food. Dishes cooked in such a frying pan will be remembered for a long time.
And the “Arco” series has rubber-like matte handles, a body made of thick aluminum for better heat conductivity, suitable for all stoves, including induction.
Rashid Karim's titanium-coated Hook line of frying pans is abrasion and scratch resistant. Exclusive steel handles allow you to conveniently hang dishes in plain sight.
All products are resistant to damage, water-repellent (and therefore not susceptible to chemical influences). It is easy to keep in excellent condition. Warranty - 5 years.
Rondell
A German brand that can often be found in the kitchens of the most famous restaurants. Rondell has a huge selection of regular and pancake frying pans, woks and grills.
The material from which the cookware is made is anodized aluminum, durable and safe for health. The triple and fused bottom allows you to achieve the effect of a Russian oven, when food can simmer for a long time.
The Marengo Series is a lightweight extruded aluminum cookware lined inside with a patented two-layer Xylan Plus. Outside - silicone polyester, resistant to any high temperature.
The Arabesko collection features interesting prints on the bottom, and grill pans must have drainage grooves.
Fissler
The entire line of products is divided into crispy (for a crispy stainless steel crust), protect with a non-stick coating (gently frying products) and special - highly specialized wok, grill, oval frying pans for whole fish.
The French company also produces a special frying pan for gratins and casseroles.
NMP, Neva-Metal
A Russian company that combines European quality and affordable prices. Their water-based non-stick series complies with safety class 4, and their ceramic series complies with German standards. Moreover, all frying pans are wear-resistant, and their machined bottom is in perfect contact with the fire. The service life of the products is from 2000 (cast series) to 3500 cycles (Zhemchuzhina).
The cast body of the pans and the combination of aluminum and silicon hold heat well, with an additional simmering effect. The frying pans have removable handles, which allows them to be used in the oven.
There are a lot of collections: “Ferra Induction” and “Pearl” (with a light crystal-polymer coating), “Cast” (with a 3-layer non-stick coating) and “Titan” (cycle - about 4000 preparations). There is a special “Fun” series for little lovers of morning pancakes.
Gipfel
Aluminum and cast iron frying pans created using German technologies in Turkey and Asia.
Cast iron DILETTO with non-stick coating are available with special stands, convenient for serving in restaurants or on a holiday table.
The BADELL collection has an enamel top and is suitable for induction cookers. Among the aluminum ones, the Zenit series is notable - these are frying pans of non-standard shape, with a non-stick marble coating.
The handles of the pans are made of both stainless steel and wood.
Biol
The Ukrainian company, in collaboration with leading Italian and German manufacturers, produces low-cost and high-quality frying pans for any type of oven. Pancake, wok, classic - the range is very wide.
Grill pans come with a special press for tobacco chickens, but modern cast iron pans (as well as duck pots, cauldrons and stewpans) are most in demand. They are made from high-quality cast iron, thermally treated in a special way. Comfortable wooden handles minimize the risk of burns and are removable so they can be placed in the oven.
Fluoroplastic as an anti-stick coating (up to 40 microns) is applied in a large layer and such a product lasts a very long time. Therefore, exposure to all kinds of acids during cooking will not have a destructive effect on the dishes and there will be no reaction. Products with such an additional layer are 4 times superior to ordinary cast iron and will last at least 5 years.
In addition to cast iron, Biol produces frying pans made of cast aluminum (with a grooved bottom, smooth and thickened). They come with bakelite handles.
Kukmara
A Russian company from Kazan with more than half a century of experience in the production of aluminum cookware. At the moment, they produce cast frying pans, with a machined or thickened bottom (up to 6 mm), with ceramic, non-stick or decorative coating.
Dishes with a ceramic layer are very resistant, have a machined bottom, and heat up evenly and quickly.
Kukmara has a very large range of non-stick frying pans. The “Tradition” line with a marble layer is interesting. “Palette” are bright frying pans that will look great in a kitchen of the same color. In addition, the two-layer coating is reinforced with super-hard particles and will last a long time.
Decorative enamel Greblon Decor is resistant to oils, abrasives and detergents.
Moneta
These are Italian frying pans with over 80 years of history. The company produces cookware with non-stick coatings, as well as ceramic ones. The collection of aluminum cookware with ceramic lining is quite large: there are classic, pancake, and grill pans (square and with a ribbed bottom).
Bakelite handles are foldable, which is convenient for storage and baking in the oven. Some models, for example, "Symphony", have a heating temperature indicator.
Vitesse
The company produces frying pans, saute pans and woks from 3mm thick forged aluminum with Eco-Cera non-stick ceramic coating. It is perfectly smooth and not subject to oxidation. The bodies of the pans are resistant to deformation, and the bakelite handles practically do not heat up.
The largest capacity of the stewpan is 3.9 liters. Many models come with a grill and lid, as well as a wooden spatula and spoon.
All stainless cookware is suitable for induction ovens.
A frying pan is one of the indispensable acquisitions in every home. And really, what is a kitchen without a frying pan? And fry cutlets, and sauté onions, and, at worst, make scrambled eggs - for all these needs you simply need a frying pan. Yes, not just any, but a good one.
And today let's talk about how to choose the right frying pan.
Everyone has probably encountered the problem of too much choice in the grocery departments of supermarkets. And if there is little experience in this matter, then the buyer will be seriously puzzled: which frying pan to choose - coated or uncoated? Lighter or heavier? With a removable handle or will it do just that?..
Cast iron: reliable, durable - cast iron frying pans
As everyone well knows, frying pans differ primarily in the material from which they are made. Each of us remembers from our grandmother’s kitchen with burnt edges, which produces excellent pancakes. Simply a classic of Soviet cooking!
Experts believe that a cast iron frying pan is ideal for preparing foods that require long-term 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, so during cooking, a non-stick coating of natural origin - a fat film - forms on the inner surface of the cast iron frying pan.
Another good thing about a cast iron frying pan is that it is completely resistant to acids. You can safely add lemon juice or vinegar essence to your food - nothing bad will happen to the frying pan.
But ultra-modern detergents and cleaning products are contraindicated for such a frying pan, since they remove fat without a trace and destroy the natural protection of the frying pan.
If you ask your grandmother, she will tell you that . As a rule, it is wiped after use, or the heated one is rinsed with plain water, then wiped dry.
What other precautions do you need to know to ensure that a cast iron frying pan serves faithfully for many, many years?
The first and most important thing is not to store cooked food in it. Second, do not leave any remaining water in the pan.
The only downsides to cast iron frying pans are, perhaps, weight and... fragility. Yes, strange as it may seem, cast iron often breaks when dropped.
If you opted for a brand new cast iron frying pan in the store, then remember: you can’t fry anything on it on the first day without special preparation.
The dishes must first be washed well, dried, generously greased with oil on the internal surfaces and heated in this form over a fire or in the oven for about an hour.
Now, after the formation of that very protective fat film, you can cook food in a cast iron frying pan!
Steel Aged - Stainless Steel Pans
A frying pan made of stainless steel is 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 frying pan does not spoil, and various oxides do not enter the human body.
The only thing bad that can happen to it is the colored stains that appear on careless housewives if they forget empty dishes on the fire.
The lightest - aluminum pans
It is known that aluminum is the lightest metal known to us. In this regard, a logical question arises: is it correct to use it for making frying pans?
On the one hand, such products are extremely light (even a guilty husband will not face the risk of going to hospital if he gets hit on the head by his wife), conduct heat well and are very inexpensive. On the other hand, everyone knows that frying food in such a frying pan is like flour. The food will certainly burn and be thrown away. You cannot use such a frying pan when baking in the oven: the food will stick, and you won’t be able to wash the dishes afterwards.
The disadvantages of aluminum frying pans also include the low acid and alkali resistance of this metal.
You can only turn and stir food during cooking in such a frying pan with a wooden spatula, otherwise the surface will be scratched. You cannot overheat aluminum - in this case, the dishes will become deformed.
When choosing an aluminum frying pan, carefully look at the thickness of the bottom: it should be at least 5 mm, especially if you plan to use the pan for frying meat. Also pay attention to this factor if you take aluminum cookware with Teflon coating. Any curvature of the bottom of the pan can lead to damage.
There is an option to buy not a stamped, but a cast aluminum frying pan. Such a product will be more reliable in operation due to thicker walls and bottom.
But in general, there are no long-livers among aluminum frying 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 frying pans
This continent gave us not only coffee and tobacco, but also Teflon.
In the 1930s, American specialists from a large chemical enterprise developed a new type of polymer based on ethylene.
The new material turned out to be thermo-, acid- and alkali-resistant. And it received a market name - “Teflon”, since its chemical name - polytetrafluoroethylene - is too bulky and completely inconvenient for mere mortals.
And just a few years later, the new polymer had its finest hour - it began to be used in the production of kitchen utensils. In particular, Teflon-coated frying pans are so loved by housewives that the price of such products sometimes skyrockets.
Modern aluminum or steel frying pans are often coated with Teflon.
The advantage of Teflon is that it allows you to fry any food well without sticking.
True, some manufacturers also claim that such miracle frying pans can be used to cook “without fat, water and salt,” but this, of course, is nothing more than an advertising gimmick.
If vegetables rich in moisture can still be fried in a Teflon frying 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 already wrote above, if there is a gas stove in the kitchen, then the housewife can safely use any type of frying pan.
If it’s a regular electric stove, then you can buy everything except aluminum ones 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 are suitable. Do not use stamped aluminum cookware.
If you use an induction panel, then the ideal option for you would be aluminum or stainless steel frying pans with a steel bottom.
Purpose and reason
Agree, in the kitchen you can’t get by with just one frying pan. Every housewife – and even more so the chef! – there is a clear division of which frying pan is intended for what.
Sometimes there are standard round frying pans - for all types of cooking. They are good for frying vegetables, preparing side dishes, frying cutlets and meat.
For fish, many people buy special oval-shaped dishes.
For baking pancakes, there are pancake pans - these are round frying pans with low walls and a non-stick coating.
There are also grill pans on sale, which come in both round and square shapes. They have a very ribbed bottom, and the juice released by the food accumulates in the gutters, as a result of which the dish turns out juicier than when cooked under normal conditions.
Conclusions
The modern world knows many manufacturers of frying pans and many non-stick coatings.
Therefore, before buying kitchen utensils, you need to know exactly for what purpose you need a frying pan and on what stove it will be used.
The same Teflon - it can be applied directly to the multilayer bottom of a steel base, or it can be part of a non-stick ceramic coating, which is safer from the point of view of the environment and human health.
A product in a supermarket may even indicate such know-how as “granite coating”, but we do not recommend buying such copies - 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 technologies in production, which significantly improves the properties of the cookware and is directly proportional to its price.
If you can’t buy an expensive branded frying pan, then pay attention to middle-segment manufacturers, in particular domestic goods. Thus, in hardware 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 resist the temptation to buy dishes for 100 rubles on the “lying” market. Such a frying pan will not last long for you, and besides, it may turn out to be unsafe.
Happy shopping!
Olga Nikitina
Reading time: 7 minutes
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Agree, choosing many things is quite simple, especially if you are guided by the principle: mmm... I like it, I’ll take it! But when choosing a frying pan, this principle does not quite apply. After all, how you choose the right frying pan and whether you use it correctly directly determines whether you will enjoy the cooking process or whether everything will burn, overcook or undercook.
So let's figure out how to make the right choice of frying pan.
Types of frying pans. Advantages and disadvantages.
Cast iron frying pan
Purpose. This frying pan is ideal for foods that need to be cooked for a long time.
Pros of cast iron frying pans. Cast iron tends to heat up to a fairly high temperature, which allows you to cook food for quite a long time, while they can be practically stirred. Because cast iron has a porous structure, which allows a natural fatty non-stick layer to form on its surface. However, adding vinegar or lemon juice as specified in the recipe does not affect this layer at all.
How to properly wash a cast iron frying pan? But you shouldn’t wash the frying pan with modern detergents that remove fat even in cold water, because the non-stick layer is destroyed. Such pans are usually simply pierced over a fire and then rinsed with cool water. After which the frying pan should be wiped dry so that it lasts longer and does not rust.
Disadvantages of a cast iron frying pan. The disadvantages of such pans are that they are heavy, but at the same time they are quite fragile. And if you drop such a frying pan, it may crack or break.
If you bought a new cast iron frying pan, then first you need to prepare it for use, create a non-stick layer. First, wash the frying pan, dry it and then pierce it over a fire or in the oven for an hour, while greasing the frying pan with vegetable oil.
Titanium frying pan
Advantages of titanium frying pans. A titanium frying pan has all the same properties, only its advantage is that it is not prone to rust. In general, frying pans made of stainless materials have the greater advantage that cooking food in them is the most harmless, because stainless materials do not interact with other substances during the cooking process .
Minus. Such pans are much more expensive than others.
Aluminum frying pan
Pros and cons of an aluminum frying pan. As a rule, such pans are very light, but they cannot withstand high temperatures and can even become significantly deformed when overheated. In such frying pans, everything often burns, so if you put a pie in the oven in such a frying pan, then you run a very high risk of later taking it out piece by piece, since it will be quite problematic to remove it completely from the dish, with one slight movement, and therefore the frying pan itself will have to take a long time to wash.
In addition, such pans scratch very easily, which means that you should not mix food with metal utensils, and you should not use rough sponges and brushes for washing either.
Aluminum frying pans with a thick bottom or cast frying pans perform much better.
Teflon coated frying pan
Each stove has its own frying pan
Another important point of proper operation is what kind of stove you will cook on.
For gas stove Almost all types of pans are suitable, so choose according to your taste.
For electric stoves Almost everything is also suitable, except for an aluminum frying pan. In this case, it is better to choose a frying pan that matches the diameter of the electric pancake.
For glass ceramics Any frying pan other than aluminum will also work. The main thing is that it has a smooth, even bottom.
But for induction cookers Only those frying pans with a steel bottom are suitable. This is necessary for the magnetic effect.
What do they write about frying pans on forums? Reviews about frying pans.
What kind of frying pan do you use and what can you recommend?
I like to cook for myself and my friends, and besides, I like good things, so I was puzzled by the choice of a frying pan. I bought new frying pans in the store and read information on various forums. Along the way, I cooked in different frying pans while visiting and on vacation. As a result, in recent years, I have been able to learn and test in practice more than a dozen different frying pans.
I had to use Teflon-coated pans, ceramic-coated pans, cast iron pans, stainless steel pans, aluminum pans, and even titanium pans. Which frying pan is better, which one to choose and buy?
In general, is it possible to have 1 frying pan for all occasions, the best one? It all depends on how much you cook and what exactly you cook. If the frying pan is used very rarely, in order to fry sausages or scrambled eggs, it is quite possible to get by with one frying pan. Which one exactly? In case of rare use, I advise you to buy a Teflon-coated frying pan, 26 centimeters in diameter, of the highest quality. Choose frying pans from the highest price range, you won't have any worries with them. Why this advice?
It's simple, Teflon-coated pans can be harmful. Or rather, in a state of rest on their own, when they are on the shelf, there is no harm from them, but when they are put on fire, the most interesting thing begins. The coating is slowly but surely destroyed, and all the elements contained in the Teflon coating end up in the food. What exactly are the elements? The Teflon coating of frying pans contains many different elements; it is impossible to predict which of them influence how quickly harm will be done to the body. Some people can use cheap Teflon-coated frying pans all their lives and live in good health into old age, but others will not be so lucky.
In addition, according to research, the consequences of cooking in Teflon pans can affect not only you, but also your offspring. The harmful effects of Teflon pans have been proven; this is not a myth, but a confirmed fact.
Why then do I advise buying frying pans with Teflon coating? Please note that I give this advice only to those who cook very rarely. In addition, I advise you to buy the most expensive frying pans. If you cook a couple of times a month and use the most expensive and high-quality frying pan, it will not harm your health. And if your life is not long, it will definitely not be the fault of Teflon. There are so many harmful things in the life of a modern person. For example, it’s funny to hear stories about the dangers of Teflon from people who regularly smoke cigarettes, drink beer and eat processed foods. The same sausages and sausages are much more harmful than a frying pan.
In addition, I would like to note that Teflon pans will last longer and, accordingly, their coating will be more intact if you handle them with care, use special spatulas for cooking and wash them carefully. They cause the greatest harm when cooking at high temperatures; the more you heat the pan, the faster the coating is destroyed and the more elements will evaporate during the cooking process.
True, Teflon frying pans have their advantages. No frying pan can compare with Teflon in ease of cooking and washing. Absolutely nothing sticks or burns to a high-quality Teflon-coated frying pan. It's a pleasure to cook on it; you won't have to scrape off a stuck piece, and your cutlets won't fall apart. And when you start washing the pan, you will need a drop of detergent and literally one minute of time. After this, the pan can be wiped down and put on the shelf, where it will look like new.
Conclusions: you can buy and use Teflon-coated frying pans if you rarely cook. You need to buy the most expensive and high-quality ones, their coating is much stronger and more durable, and therefore there will be less harm. If you use a Teflon frying pan 1-2 times a month, choose the most expensive one; it will last for 15 years, no less.
Cast iron and ceramic coated frying pans
If cooking and using a frying pan is a regular activity, it is better to purchase several frying pans for specific tasks.
They are considered the most environmentally friendly and harmless to health. Ceramics can withstand high temperatures and do not emit any harmful elements. Buying a new frying pan with a ceramic coating will be a real pleasure. Choose the most expensive ones, made of cast aluminum, with thick walls and an even thicker bottom. Stamped frying pans are lighter and cheaper, but they are of worse quality and it is more difficult to cook something tasty with them, and besides, they last less.
The service life of a frying pan with a ceramic coating, its weak point. Regardless of the thickness of the walls and bottom, they are much inferior to Teflon.
Why do they have a short service life? Ceramics are harmless, they are not afraid when stirred with a metal spoon, but they are powerless in the face of any other threat. Temperature changes destroy any ceramics and stone, natural or artificial porcelain tiles, it doesn’t matter. When we put a ceramic-coated frying pan on the fire, it gets hot. Then pieces of cold fish, maybe even from the freezer, are placed in a frying pan, or several eggs that have just been taken from the refrigerator are broken. The temperature difference between the ceramics and the food placed has a destructive effect on the ceramic coating. Conduct an experiment: pour boiling water into a jar, then pour it out and fill it with cold water. The jar will almost certainly crack or even fall apart.
The ceramic coating of frying pans is more durable and the frying pan will not fall apart or even crack, but microcracks will appear on its surface after each cooking. As a result, each time it loses its non-stick properties. The food will stick more and more, and it will be more difficult to wash such a frying pan every time.
Using it every day, literally after 2-3 months you will notice a significant deterioration in non-stick properties. The fish will stick and pieces will start to break. I personally was a little offended to observe such changes in the cooking process in a frying pan, bought for almost 2000 rubles.
It's sad, but it's a fact - frying pans with ceramic coating do not please their owners for long. Is it possible to extend their service life?
It is possible, but to do this you will have to follow a number of rules that will not always have a good effect on the quality of the finished dishes. Place the frying pan on the fire and, without letting it heat up, immediately load it with food, preferably at room temperature. In this case, the temperature difference will be less, therefore, the ceramics will not suffer as much. For example, when I make an omelet, I first heat the milk in a ladle and then beat the eggs in it. When everything is ready, I put the frying pan on the fire and immediately pour it in. This gentle cooking mode is not always suitable, because in many cases, in order to get the desired result, food must be sent to a hot frying pan.
Conclusions: frying pans with ceramic coating are the most environmentally friendly, but their lifespan is very short. If you cook every day, it won’t even last for a year, and that’s even taking into account the purchase of a frying pan for 2,000 rubles!
In that case, maybe cast iron skillets are the best buy? Let's try to figure out what their advantages and disadvantages are? Cast iron frying pans are the most durable; they do not have a special coating that is destroyed irrevocably. Cast iron frying pans have their own specific coating, which is easily restored. Cast iron is a porous metal, it absorbs oil and fat, due to which an oil film forms on the surface, which protects the pan from burning. Of course, they cannot compare with Teflon ones; in principle, nothing sticks to them, but to cast iron ones they still stick, but are easily separated, without the pieces falling apart. Therefore, fish can be fried in a cast iron frying pan, keeping the pieces intact. True, this result is guaranteed if the frying pan is used correctly.
So, cast iron frying pans are the ideal solution? Everything is not as simple as it seems at first glance. You need to cook the cutlets in a large frying pan, because rarely does anyone fry 2-3 cutlets; usually they make a larger number, which means you need a large frying pan. The weight of a large cast-iron frying pan, including the cutlets, will be very noticeable; for many, this weight will discourage any desire to cook. Then there is one more disadvantage - a cast iron frying pan is easy to clean and nothing sticks to it, only if used correctly. You need to cook it often, preferably every day or every other day. After cooking, let the pan cool. Then it is washed, but not with detergents, as they will destroy the protective oil coating, but with a soap solution. After washing, wipe the cast iron frying pan dry and add a couple of tablespoons of oil, or rub it with oil. In this form, she waits for the next cooking.
If you do not follow the above rules, a cast iron frying pan will cause a lot of unpleasant impressions, fish and anything else will start sticking to it, and it will be difficult to wash. If at such a moment you take it and wash it thoroughly, and then do not lubricate it with oil, it will become covered with rust. You don’t have to wait a month for rust to appear; in literally 2-4 days, an unused and uncoated frying pan will begin to rust.
Conclusions: cast iron frying pans are the most durable, they can last for decades, be passed on from grandmothers to granddaughters and beyond. But operating a cast iron frying pan requires careful adherence to the rules. Taking into account the fact that it should always be greased inside with oil, and it is better that the oil be poured in a volume of 1-3 tablespoons, it cannot be hidden in a closet, and other frying pans cannot be placed in it one inside the other. A cast iron frying pan will always have to be kept on the stove, washed, dried, filled with oil and covered with a lid. It turns out that such a kitchen assistant is only suitable for a professional chef or a very hardworking housewife. Lazy housewives may not even think about cast iron frying pans.
I also want to note, do not buy cast iron frying pans coated with enamel, these are the most useless items in the kitchen and a waste of money. Regarding the cost, the price range here is very large. Cast iron frying pans from European manufacturers - Sweden, France, Switzerland, have a significant cost of 3000-6000 rubles, more expensive options are possible. And Russian and Chinese frying pans cost 500-1200 rubles.
In the production of cast iron frying pans, it is not necessary to use innovative technologies and expensive equipment. Cast iron is a cheap material, so cast iron frying pans made in Russia and China are in no way inferior to European ones. There is no point in paying for a brand, because in this case you gain nothing, the frying pan will not be different. A Swedish frying pan will not have better quality, nor will it have a better design. A cast iron frying pan is not a Louis Vuitton bag, which means there is no point in overpaying.
Conclusion - which frying pan should we choose and buy for our kitchen?
For those who cook regularly, carefully monitor their health, and want all products to be environmentally friendly, we make the following choice:
Frying pan 1 for frying fish, cutlets, chops, and other dishes in large quantities, you need to buy a large 28-30 centimeter frying pan with a ceramic coating. When buying, choose the one with the thickest walls and bottom. With proper use it will last for a year, then it needs to be replaced.
Frying pan 2 for frying scrambled eggs and anything that is cooked in small quantities, for 1-2 people. I advise you to buy cast iron 20 centimeters. With this diameter, the weight of the cast iron frying pan is acceptable and you can really wash it yourself. If you follow the above rules, it will last a lifetime and will remain for posterity.
Frying pan 3, in the process of preparing borscht, you need to fry and simmer the sauce from sour foods - lightly fried onions, tomato paste or fresh, barrel tomatoes, beets, carrots. This sauce requires a separate frying pan. The large one, with a ceramic coating, is too large, it is better not to touch it for the sake of preparing the sauce, because it is the most difficult to wash, and its service life decreases over time, so we save it for cutlets and fish. A cast iron frying pan is also not suitable, the acid in the tomatoes destroys the oil coating in one cooking, after which everything sticks to it, making it difficult to wash. With such a frying pan, you have to carry out the procedure for restoring the oil coating, and this is a significant waste of time.
This means that for sour sauces and gravies, we use a third pan. Personally, I use Teflon coated ones. If you choose the most expensive one, with thick walls and high-quality Teflon, it will not be harmful. Or rather, its harm will be negligible, less noticeable than the result of passive smoking. We don’t cook sour gravies and sauces every day; in addition, it is better to cook them with the lid closed, therefore, there is a process in which the food is stewed rather than fried. During such cooking, the temperature in the pan is much lower than during the frying process, therefore, Teflon does not collapse or evaporate.
A small Teflon frying pan for sour sauces will last more than 10 years. When you notice small scratches on the surface, replace it.
For those who do not trust Teflon at all, we can only recommend a small frying pan with a ceramic coating - you will have to change it every year or more often. Or you can purchase a frying pan made of stainless steel, or in some cases titanium.
I don’t see any point in dwelling in detail on frying pans made of stainless steel and titanium for several reasons. Titanium frying pans are extremely rare, and besides, they are really expensive for most housewives. Stainless steel pans aren't cheap either. We mean those that are made of steel that meets food standards, and not cheap products of unknown origin. If we describe how to distinguish good stainless steel from bad, our article will expand to the size of an entire brochure. Therefore, I advise those who do not believe in Teflon at all to use exclusively ceramic-coated pans. Choose the most expensive ones, and as soon as products begin to stick to them, replace them with new ones. Regular expenses for the purchase of new frying pans are the only disadvantage of ceramic coating; everything else has only advantages. Environmentally friendly, when new, nothing sticks to them, easy to clean. When washed they look beautiful and do not spoil the appearance of the kitchen.
Video on the topic - how to choose and buy a frying pan. (Not everyone wants to voice the fact that frying pans with ceramic coating, in addition to their advantages, have a short service life.)
As you can see, there is no perfect frying pan; they all have their pros and cons. Which one to choose and buy is up to you, based on your preferences and capabilities.