Pans: materials, surface, bottom, how to choose, the pros and cons

From the choice of pan depend not only taste quality food, but also to be safe for the body. In order to acquire a quality product, it is necessary to take into account many factors: the material, the type of construction, the coating and method of application.

Principle of operation

Pan - is a round product with recesses intended for frying food. Made of strong metal, which is resistant to high temperatures.

Heated, the material has a thermal influence on food and retains heat for a long time, allowing you to prepare meals quickly. Inside and outside the pans are covered with special layers of different substances increasing their quality.

Characteristics and types of pans

basic materials

This is the foundation product, on which depends the strength and crossing properties.

• Cast iron

Universal cookware has no expiration date and is used on all surfaces and in ovens. Cast iron pan endures drop, scratches metal cutlery items and knives.

Food cooked in this dish is not only delicious, but also useful.

The material is heated evenly and did not cool down, so it is ideal for cooking and baking meat pies in the oven. The porous texture bottom helps retain the fat on the surface, thereby forming a non-stick film.

• Titanium

Has the properties of cast iron, it has a significant advantage - it does not rust over time. As a basis using the same iron-coated particles of titanium, which provides non-stick properties and high heat patency.

Technology provides uniform heating and prevents penetration of titanium into the food. Crockery taxing to maintain and clean in the usual way. Not suitable for induction cooker.

• Aluminum

Pros utensils made of aluminum - a low cost, light weight and fast heating. For the rest, it is inconvenient to use, food for her burns, remove leftover food difficult, and the use of cutlery leaves scratches the surface.

Aluminum cookware without special protective coating evolves toxic substances to the body and produces an unpleasant odor when heated. That lasts longer, you should choose a model with a thick bottom and high walls.

• Die-cast aluminum

Low cost products made of extruded aluminum is due to the simplicity of manufacture - dishes squeezed from a single sheet metal, which reduces its throughput properties and increases the risk of deformation during heating.

These defects are eliminated by increasing the thickness of the bottom installation and a special drive, preventing a change of shape.

• anodized aluminum

The anodizing process results in the formation of a protective film which protects the material from oxidation. Unlike conventional, anodized aluminum is safe for health and is suitable for storage of food, marinating and stewing.

• Stainless steel

Suitable for professional chefs, the most preserves the taste, color and texture of the product.

Frying pan made of stainless steel is not afraid of iron cutlery, high and low temperatures, falls, but cooking on it you need to have special skills: quickly turn the ingredients, stir constantly and gently sauté, or dish prigorit.

• Copper

Ideal for those who are preparing for the day a large number of different dishes, as the material heats up quickly and cools down instantly. By varying the amount of oil while cooking, the chef creates a special heat treatment conditions for different products.

Find dishes of pure copper in our time is difficult - it reacts with the products that affect their palatability. On the plus side - elegant appearance and durability. Cons - the high cost and complexity of use.

• Copper with a stainless steel outer coating

Stainless steel layer prevents the penetration of copper in food: pan to be safe to use, but this reduces the throughput and increases the heat cooking time.

• forged steel

Heavy universal pan, suitable for cooking foods, requiring fast handling high temperatures (potatoes, steaks, eggs).

It is used for instant roasting meat, and then to bring to readiness in the oven. The material is resistant to damage and durable.

Internal coating pans

• Ceramics - a mixture of sand and water, heat-treated high degree, is applied to the aluminum or cast iron. Ceramics has high strength, uniformly heats and cools more slowly.

The material has no odor and is chemically neutral, that allows to keep the properties and flavor of food. Pottery abhors tin sponges and large abrasive particles.

• Teflon - the most popular variant of the coating provides a uniform roasting and protection against burning. The basis for cookware is aluminum or steel covered with a layer of polytetrafluoroethylene.

At temperatures above 200 degrees material evolves toxic substances to an organism, and if index exceeds 360 degrees, the coating structure is destroyed, and the product will be unfit for use.

• Granite - it is durable and reliable material for cooking over high heat. Granite kitchen utensils easy to use and quickly heats up, allowing you to reduce the cooking time.
• Enamel - flint enamel is thicker than other coatings, it is resistant to scratches and falls. surface strength allows to cut food directly in the pan.

Minus - is heated slowly, so is suitable for fire and saute, not fast roasting.

• diamond Products - base is Teflon, over which is deposited a nanocomposite interspersed with the diamond crystals.

Frying coated with strong, durable (under 25) is held at a temperature above 300 degrees and instantaneously heated. The only negative - the high cost.

• Marble - coating performs a purely decorative role, and does not affect the function of the pan. It is applied on a cast aluminum (as a dual layer or multi-layer) with high heat conductivity and strength.

The outer coating

It is of three kinds:

• lacquer - unstable, loses its properties (color, texture and density) 2-3 months after purchase.
• enamel - scratch-resistant, it does not stick to the bottom and is easily washed from the dirt.
• ceramic - coating with the same inside and outside promotes uniform heating.

cover material

• Glass - Allows you to monitor the cooking process without lifting the lid.
• Metal - stronger and better at trapping heat.

Caps may be a separate fastening (of heat resistant materials) or Solid (glass or metal).

Material and method of fastening knobs

• Metal - stable and sturdy handles are not deformed and securely hold the cup. Disadvantage - the high thermal conductivity, which threatens burns.
• Wood - have a stylish appearance and low thermal conductivity. Wood is flammable, so these pans should not be placed in the oven.
• Bakelite - fireproof and durable plastic, non-flammable even in the open fire and is not damaged when exposed to abrasive cleaners.
• Cast iron - not heated on the stove. Suitable for placing in the oven.

type of mounting

• Removable - option is suitable for those who want to use a frying pan for baking in the oven.
• With rivets - the handle of the heat-resistant material is fastened inside by means of rivets. The larger the diameter, the more reliable fastening.
• molded handle - the advantage of this type is that it is not in contact with food and made of the same material as the cup. A significant drawback - it is heated, and during cooking should use oven gloves.

The design of the bottom kovorodki

sandwich bottom - the presence of more than two layers and provides resistance heating uniformity.

Teplodiffuzor - a metal disk, which is installed on the bottom of the product to prevent its deformation and uneven heating.

The surface on the outside of the bottom may have a non-uniform structure - it increases stability and facilitates operation at gas stoves.

dimensions

On sale is a model with a diameter of 18 to 28 cm:

• 18-20 cm - to the needs of an individual or periodic heating of food;
• 24 cm - for a family of two people;
• 26-28 cm - for families with children.

The thickness of the bottom starts from 3mm - this is the lowest figure. Optimal - 5 mm thickness.

appointment

• Normal model - the classical variant with a circular flat bottom designed oven and saute.
• For cooking pancakes - it has a large diameter and thin walls are low, which allows to easily flip the pancake during frying.
• Grill - combines the functions of the pan and the oven. The bottom has a ribbed surface allows you to cook in a little oil and build on foods typical of the grill bars.
• Frying pan for pancakes - is a circular pan with recesses for the rapid cooking of pancakes 4 to 7 of the same shape.

• Saucepan - pan with high walls and a long handle designed to sautéing, sauces, creams and caramel. It has the functions of the pan, suitable for heating a small amount of liquid food.
• Chicken Frying tobacco - a heavy iron deep utensils with a diameter of 35 cm and weight of 10 kg. Feature dishes - high cast-iron cover, allowing evenly cook poultry and fish, not razdelyvaya it.
• Brazier - iron utensils with two molded handles for steamed vegetables, meat and fish in an oven or over a fire.
• Chinese wok - the instrument of Asian cuisine, designed for the preparation of traditional dishes. Has the shape of a hemisphere with a small deep-bottomed, which heats up quickly.

Wherein the walls are cold due to which the food must be constantly stir and move downward.

• Pizza - pan has a wide diameter (30 cm) and thin walls.

Optional accessories

• Cap. Food under it cook more quickly, it protects against fat splashing and keeps the temperature.

However, you can find the model and without lids - for example, if the product comes pans of the same diameter or bundled with a pot of the same size.

• removable handle - useful in the case of the frying pan as a mold for baking, facilitates cleaning and storage - a product without the handle takes up less space.
• auxiliary handle shorter than the main, it facilitates the use of heavy dishes.

Features

• Temperature sensor - red indicator, notifying on the bottom of the heating to a certain temperature; most often it is a red circle in the center of the unit, which is beginning to glow brightly.
• The thermometer may be equipped with a special display and audible alarm indicating the readiness for use. This saves time and energy.
• Funnel for seasoning - opening the cover or beside the handle for the addition of spices and sauces directly during cooking, or adding fuel.

• Parootvodchik - small hole on a glass cover for outputting excess steam that is generated during cooking without loss of flavor and heat.
• Ribbed bottom - improves the taste of food and makes it possible to cook food evenly.
• Drain plug - located on the wall of the product is intended for draining excess fluid or grease.

disadvantages pans

• Teflon allocates carcinogenic gases if overheated, not resistant to mechanical damage.
• The service life of products with non-stick properties - one year.
• Pottery fails after 1-2 years of use. The presence of small cracks or scratches makes pan unusable.
• Products with marble, granite and diamond coating are long, but not suitable for induction cookers, and the cost is quite high.
• Articles made of cast iron heavy and inconvenient to use.
• Stainless steel requires a long-term addiction, it is very hard to cook pancakes, hash browns and scrambled eggs so that nothing sticks to the surface.
• Plastic covers and handles are broken in the fall.
• Molded handles very hot, and removable unreliable and may contain substances harmful to the organism.

How to choose a pan

Compatibility with kitchen appliances

• Gas stove - You can use any pan, but it is preferable to choose a sandwich bottom. For gas burners is not appropriate dishes 16 cm in diameter and less than 26 cm.
• Electricalplate- pans should have thick solid bottom. Adaptations of extruded aluminum are not suitable. Bottom diameter should match the diameter of the electric hotplate.
• Ceramic Glass - panels are heated quickly, so the bottom of the thickness should be 5 mm minimum. Best suited products from cast metal.
• induction model - as materials to be used metals having magnetic properties (stainless steel, cast iron and steel).
• Oven - devices must have a removable handle and be made of a heat-resistant base.
• open fire - suitable woks, grill models and special camping pots.

Using

• standard models - cooking side dishes, frying meat, meatballs and potatoes;
• elongated thin - for the preparation of fish;
• pancake makers - for pancakes, muffins, pancakes and cakes;
• grill - meat and vegetables for major cuts;
• wok - large portions of side dishes and Asian cuisine.

Ergonomics

Utensils should be convenient to store. For those who are short of space, fit the model with removable handles that can be hidden in the oven.

Recommendations regarding the selection:

• For experienced cooks fit aluminum pan with non-stick coating. Aluminum should be cast with thick walls and a thickened head.
• Detachable handles should not be fastened with screws from the outside - from the time they become loose and crumbling, because of what toxic substances can get into the food.
• Diameter indicated by the manufacturer, is not measured on the bottom and on the top wall. Large families should choose products with a diameter of 29 cm, and for a man of 24 cm is sufficient.
• When choosing a similar model, purchase one that weighs more - it means the product is multilayered and resistant to temperature extremes.

• The minimum thickness of the bottom should be 5 mm - if this figure is less than, the product quickly fail.
• If the pan to be used as molds for baking in the oven, it is necessary to stop the choice on models with removable or metal handles.
• The dishes designed for induction cookers, must be special labeling.
• Handles made of plastic should have a specific transitional attachment, or during cooking, they will melt and emit a foul odor.
• The bottom, made of copper or aluminum, will leave marks on the plate of glass-ceramic.

Exploitation

first use

After unpacking the product should carry out such manipulations:

• The surface of the foam sponge was purified using a liquid detergent (cast iron products in plants treated with a sealant to prevent rust). Then rinsed and wiped with a dry towel.
• Before the first hot recommended to apply hard butter on both sides of the frying pan and put it in the oven 5 minutes of bottom-up-it will increase the non-stick properties of the product and contribute to the uniform heating in further.

This method is not suitable in the presence of plastic handles (high temperature they ignite), in which case, you should put the product on a slow fire and wait until the pan will not get glossy shade.

After that the product darkens and becomes covered by a greasy film that protects from burning and allows the food evenly roast thoroughly.

Care Teflon and ceramics

• For stirring, use of wood and silicone blade without leaving scratches and marks.
• Pottery afraid of changes in temperature, so it is not necessary to cool the pan under a stream of cold water - let it cool down on their own.
• Using frozen and chilled products leads to the formation of microcracks.
• The abrasive particles - the main threat to Teflon, so can not be used for washing the aggressive agents, and food with bones and solid particles do not need to stir and flip the spatula.
• Impossible perekalyat dishes (leave blank on fire, put in a burning oven or cook at high temperature), this would lead to loss of non-stick properties.
• After the cooking surface must be cleaned from the remains of food. Burnt food particles over time hardens, making it difficult to use.

• Abuse of hot oil in a large amount causes the formation of oily stains, the presence of which leads to overcooking and uneven temperature distribution.
• Pottery is resistant to dirt and stains, so it can be cleaned less often.
• Maximum cooking temperature - 200 degrees.

Caring for a cast-iron frying pan

• Cast iron has a porous texture - roughness should be removed with a thin layer of fat, causing it after each wash (this product will give non-stick properties).
• Wash need only hot water - cold or room temperature will not remove grease residues.
• To remove scorched particles can be used tin sponges or brushes.
• It is undesirable to use fat-dissolving detergent - they destroy the non-stick layer and promote penetration into the structure of water and chemicals material.

If it is necessary to remove stubborn stains or get rid of the smell, you can use a solution of soap.

• Never store the pan in places with high humidity - it leads to oxidation and rust. It is best to put the dishes in the oven.
• Suitable exclusively hand-washing.
• The cast iron cookware can not store food - it should take immediately after preparation.

Precautionary measures

• Fire under the pan must not exceed the radius of its bottom.
• During frying, use special gloves and potholders.
• Pans with wooden or plastic handles can not be placed in a hot oven or hold them over an open fire.
• Ceramic pan is not suitable for storage in the refrigerator.

Conditions and terms of guarantee

Return of defective goods

Return the pan to the store can be in two instances:

• During operation marriage (breakage, loss of detail, corresponding to defective or not the claimed material, cracks, scratches, etc.) Has been detected, which will not happen because of the buyer.
• Purchased goods have not approached the customer size, color or features, not like the design or specifications.

Exchange for a different model or refund is possible only within the period specified in the warranty card. If the period is not designated, the law provides a minimum guarantee of 1 year.

An obligatory condition for warranty service or return - the presence of the warranty card or receipt of a correctly completed. You also need to have a passport or other identity document.

Return or exchange of goods within 14 days is only possible if the customer returns the product in its original form, in an integrated package with all accessories.

Guarantee

Manufacturer warranties shall independently establish, on the basis of material and design features. The minimum period - 365 days. With proper use and application of the term of appointment may be:

• ceramics and Teflon - from 1 to 3 years;
• Aluminum - 2 years;
• Teflon pans with a rough surface - 10 years;
• cast iron products - 5-10 years;
• diamond and marble covering - up to 25 years.

The warranty is void in the case of violation of the rules:

• overheating or fire;
• cracks which have arisen due to the temperature difference;
• scratches from metal cutlery and knives.
• fall and other mechanical damage;
• intentional damage.

What can be expected in the case of treatment with the return?

• Buyer can return not only paid money, but also completely repair the damage that was caused during the use of poor-quality goods.
• If the product is purchased on credit, it will be canceled and returned to the client not only the money paid to the bank, but also the cost of the commission.
• If at the time of the return pan is more expensive than buying (because of depreciation), the buyer is entitled to demand compensation for this difference.

You can also refer to the official point of sale for the replacement of parts that are out of order before the stated terms (strain, pens, caps, or the failure of an indicator, etc.), that the manufacturer had a replacement for your score.

Problems

If a faulty product under warranty, contact the service center for repair. Also in the service centers are replacing parts (caps, pens and other accessories).

In the presence of deep cracks and serious deformation of the pan unusable and can not be repaired.

Otherwise, all faults are reduced to a violation of the rules of care that lead to the formation of stains, rust, soot and scorched food particles.

elimination of carbon deposits

Ceramic and Teflon cookware

• 200 grams of detergent and 50 grams of soda ash is filled with three liters of water and the mixture heated utensil for 30 minutes.
• Then rinse and wipe with a soft cloth.
• Also, ceramic and Teflon is allowed to wash in dishwasher in a special mode, but abuse it is not necessary, so as not to reduce the non-stick properties.

Aluminum and stainless steel

• 100 grams of paper glue and 100 g of soda ash is dissolved in warm water. After boiling, the solution was placed in a pan and it is boiled for 40 minutes, after which it was rinsed with cold water.
• 2-3 comminuted bulbs placed on the bottom of the dish, covered with water and boiled for 30 minutes.
• The pan is filled with yogurt or brine and left for several hours.
• 100 grams of soap without flavors and colors and Grate added 3 tablespoons paper glue.

Cast iron

Nagar during heating releases dangerous for the body and the pair leads to the accumulation of a thick layer of plaque, which is why the use of the pan becomes impossible.

Nagar must be removed regularly, since its accumulation leads to the formation of a thick layer of plaque that can not be washed off by using home remedies.

grease stains

If during cooking stands out black smoke, and the food is badly burnt and gives bitterness, this means that on the surface there are old grease. Remove them in this manner:

• At cooled utensils applied for removing fat (should avoid getting cleaner to clean parts of the surface not to destroy the protective layer) and rubbed nylon sponge.
• Residues means removes the flow of warm water. The pan is wiped dry with a towel and is sprayed onto the surface of the means for cleaning ovens.
• Pan tightly closed with plastic wrap and leave in this condition overnight.
• Morning, the dishes removed from the cellophane and removed using means of warm water and soap. dried again towel and placed on the fire to evaporate the residual moisture.

Moisture in microcracks

If food sticks to the surface and poorly roasted, then the problem lies in the liquid gets into the cracks.

Part of the moisture evaporates during the frying oil in the form of bubbles, but when stored in a humid environment and a large number of cracks such procedure should be carried out:

• Place the pan on the fire by pouring on the bottom of the salt is not more than one centimeter. Soaking for 20 minutes.
• When the salt starts to crackle, it is necessary to stir the wooden spoon even 20-30 minutes.
• Then pour the burning salt, its remains are removed from the surface and cause a thin layer of oil with a cloth or silicone blade.
• The fire was kept up until the oil begins to be burnt. Then wipe it and pour a new portion. The procedure is repeated 3-4 times.

rust removal

After prolonged use of cast-iron products are formed rust stains which are removed in this manner:

1. Cleaning is carried out using a standard hot water, soap and a metallic brush to "expose" pockets of rust.
2. Then pan carefully wiped and placed for 15 minutes in a preheated oven at 120 degrees.
3. Hot pan being removed from the oven, and wipe the oil is again placed in the oven, increasing the temperature to 230 degrees. At the bottom lay out foil and held an hour.
4. At the end of the frying pan get, allowed to cool and then wash the usual way.

Compliance with these rules and recommendations retain properties of the product and facilitate its use.

manufacturers

Popular in Europe and the CIS brand, specializing in the production of aluminum cookware with non-stick coating. Also, the manufacturer is known for having introduced the wide circulation cast iron products have lost their position in the market.

The product range is wide - it gusyatnitsy, casserole, cauldrons and grills with a dusting of PTFE and water base, which evaporates after application.

Raw materials for the manufacturer delivers the world's major companies (Germany and Italy), and the quality complies with the European criteria.

A leading manufacturer of cookware from environmentally safe raw material. Particular attention is paid to the quality of the food and the preservation of useful properties, stylish design and color of the product - you can choose the model that will fit into any kitchen interior.

As a base used iron.

Manufacturer specializes in the production of cast aluminum cookware. Lineup is represented by different types of coating - decorative, ceramic, non-stick and stainless steel.

Products suitable for use on all types of stoves, except induction.

Pressure alloy crystallization technology facilitates the formation of a uniform texture of high strength.

In order to increase non-stick properties of the used sputtering "pearls", which are of high quality and durability (color not tarnish with time and cracks are not formed on the surface).

Feature brand - products are suitable for use on induction stoves.

Products made of chromium-nickel stainless steel which is durable and neutrality. Frying produced inductively bottom ceramic coating and the handles of Bakelite.

Also, the producer can meet model stainless steel without coating with high walls. Products are multilayer heat-spreading bottom and suitable for use on all types of cookers.

Rich range is all kinds of pans, with different characteristics and functions. The company produces gift model, complete with handles that are interchangeable and booklets with recipes.

High cooking quality is ensured thick wall products - from 3 to 6 mm.

For external use sputtering acrylic, silicone, enamel and piroskan. The internal spraying of the ceramic enamel and applied technology role overrun, allowing dense stack a large number of different layers.

The range of the Swedish brand has a pancake makers, models square and oval shapes, casserole, roasters, baking pans and a set of three products for different purposes.

Products made of aluminum-silicon alloy coated with a layer of non-stick coated with diamond.

French brand has gained popularity due to the use of non-stick coatings and special thermal indicator is red. Mark constantly collaborates with the best chefs in the world for the development of improved models.

Alloy pans have the same structure - and the absence of removable handle covers. Product round-ups by high non-stick properties and is designed for use by cooks in professional kitchens.

The advantages of the brand - stylish design, the external plating of the heat-resistant silicone and resistant to high temperatures.

Products suitable for use on all types of plates, and a special coating the bottom reduces its aggressive influence on the ceramic hob.

Quality dishes at affordable prices. Cast iron pan formed with a ceramic coating and are equipped with additional handles and complete with vokami available plastic blades facilitating the cooking process.

Removable handles on the button allows you to immerse them in the oven.

German brand, offers a wide range of goods. stainless steel pans, carbon steel, aluminum, iron and pots are made in different colors and styles solutions with drawings and prints.