According to statistics, the leader in sales are pans of medium size and depth, which have a long handle and sloping edges. This frying pan seems most optimal and convenient in all respects, suitable for the preparation of most dishes. But what is important is what the frying pan is made of. And experts in general are advised to choose a frying tool, focusing on the size of their own burners. It is very important that the frying pan is not much wider than them - only so the food can be fried evenly.
Determine the quality of frying pans by the following criteria:
- The frying pan is safer the more it weighs. Weight is determined by the thickness of the bottom - the thicker, the more reliable the product. The bottom must necessarily be thick, so there will be no deformation from the effects of high temperatures.
- The material from which the frying pan is made is very important. Aluminum products of any character are extremely short-lived. Not only does the bottom of this metal, when heated by high temperatures, deforms very quickly, so aluminum itself also releases substances unhealthy by itself. From an overheat at an aluminum frying pan the internal covering - directly itself teflon suffers.
If the bottom is too thin, Teflon evaporates faster. If you choose an aluminum frying pan, please note - its bottom should be no thinner than 5 mm (if it is a frying pan for meat) and not thinner than 3 mm - for pancakes. They are stronger in strength than titanium frying pans, but cast iron is the strongest.
- The most convenient and durable is the cast-iron frying pan. It can be used both for fast frying of foods on intense fire, and for long cooking on low heat. The best feature of cast iron is that it easily withstands different temperature gradients, even the highest. Moreover, the product is not deformed at all. There is, however, such a dish and its minus: it can not be used for cooking in the microwave. Yes, and on a regular stove, the dish, cooked in cast-iron dishes, should be immediately after the readiness to remove, in order to avoid getting a taste of metal. It is better to store the finished products in a glass container.
A feature of the cast iron ware is its rough surface, which requires scrupulous and proper care. If it is not good to take care of such a frying pan, then the dishes can get corrosive traces (simply rust) and come into disrepair. In addition, it will badly spoil the color and taste of the prepared dishes. And we must not forget that under the influence of iron salts, vitamins are destroyed.
- Teflon frying pan is best suited for daily frying of eggs, potatoes or meat. In this case, only need a wooden spatula, so as not to scratch the surface. Such a frying pan is very easy to wash with a regular sponge for utensils. Of course, only metal sponges should be avoided. Alas, such pans with non-stick coating are short-lived. Over time, even the best quality teflon is erased. Even the most accurate treatment can not change the situation, and the time will come when it will be necessary to replace the frying pan.
- The bottom of a quality frying pan should be even, without dents and bumps. If it is ribbed from the outside, the frying pan warms more evenly and can hold the temperature for a very long time.
When buying a skillet with non-stick coating, be sure to look inside and take a look at the bottom of the frying pan. It can be different - smooth or with a relief pattern, creating a greater non-stick effect. It is the relief bulges that allow the food to less contact with the bottom of the pan and, accordingly, not to burn. The pattern does not affect the non-stick properties, but it will be better if the relief is convex. It is best to choose a good frying pan with a double steel bottom, but this pleasure is expensive.
What should be a quality frying pan?
First of all, you need to pay attention to the thickness of the frying pan. Than they will be thicker, the better. Frying pans with thin walls heat up quickly, but soon enough they deform.
An important issue is the attachment of the handle. It is best if the frying pan is cast, and the handle is removable. This frying pan can be used as a pie shape. Since it will be easy to put in the oven. If the handle is fixed with a bolt, the coating around the attachment point will always be broken, and its pieces will fall into food.
For a gas cooker it is better to purchase pans that have a ribbed outer bottom. But for an electric stove, you can choose a frying pan made from any material. Glass-ceramics require dishes that have a bottom thickness of 3 mm.
Helpful Tips
When washing a cast iron frying pan, it can not be scraped. If the food remains strongly attached to the frying pan, you just need to heat up a little water in it, add detergents and leave it to cool for a short while.
If you want to buy at once a lot of kitchen utensils, it is better to buy a kit. So you will need fewer covers, since you can use the same cover for both the pan and the pan.
It is not recommended to pour cold water on a hot frying pan! So the bottom quickly deforms, and cooking on it after that is very problematic.
A metal alloy frying pan is a good option. The newest materials have very good heat dissipation, which makes it possible to fry products, toast, to extinguish them under the lid.
It is better if the frying pan is equipped with a heat diffuser - a heat distributor. It serves as an antideformation disk. The best option if the heat diffuser is cast with the pan.
You need to remember about special wooden or Teflon spatulas. Scratches are number one enemies for any non-stick coating.
For different products it is better to have several different frying pans. Especially if you are extremely susceptible to smells and a mixture of flavors. It is recommended to put separate frying pans for fish and meat. You also need to periodically calcine them on an open fire to eliminate food debris and unpleasant odors that could not be removed during washing.