At the professional chef-rotation there will always be not less than a dozen different frying pans of different shapes and sizes. In the usual kitchen, such an insane amount of utensils can not fit, and it does not need so much. It is enough to choose 1-2 suitable models that can cope with everyday tasks: cooking zazharki, cutlet or fried eggs. And for special occasions, you can buy some exotic things like woks or grills. Nevertheless, to choose kitchen utensils, too, must be able to - so that she copes well with her duties and does not give the hostess unnecessary trouble.
- Contents:
- The best frying companies
- Types of frying pans
- Frying selection parameters
- Which frying pan to choose
- How much does the fry pan
The best frying pan producers - which firm to choose
To narrow down the range of searches, we first determine what brands of frying pans are generally worth considering. After all, the quality, safety and life of your dishes depend on this.
The best frying pans in all three parameters are produced by well-known companies:
- Tefal;
- Rondell;
- Fissler;
- Gipfel;
- Risoli.
We have already considered the models of these and other worthy manufacturers in the rating of the best pans. Now let's understand what kind of utensils you need to choose for your kitchen, so as to limit yourself to a minimal but full set of pans "for all occasions."
Types of pans
Classical
The most versatile model that is suitable for cooking most dishes: frying, steaming, quenching, etc. In 90% of cases, it has a round shape and 1-2 knobs. Sometimes on the side of the spout is formed, so it was easier to drain the melted fat.
Pros:
- Always a large selection of models and sizes;
- Versatility;
- Long service life;
- Easy to clean;
- It's easy to find a suitable cover;
- Low cost.
Cons:
- Uncomfortable to store on shelves and in drawers - there is a lot of unoccupied space.
Grill
Frying pan with ribbed bottom, in most cases has a square shape, but there are also round models. Such utensils are intended solely for frying and differ a lot of weight. Its embossed bottom allows cooking without fat and leaves on the products characteristic fried strips, as if from the grill grill.
Pros:
- Products can be easily removed from the pan;
- Dishes are not saturated with fat and retain their natural taste;
- Ribs do not create any special difficulties when washing;
- Can save on oil;
- Creates an appetizing grill effect on the surface of products.
Cons:
- Suitable only for frying;
- Large weight.
Brazier
Deep frying pan that is suitable for frying, baking in the oven and putting out large portions of food for the whole family. It is made of cast iron or steel with a thickened multi-layered bottom, due to which it evenly distributes heat and does not allow burning of food. A distinctive feature of any brazier is a pair of small cast knobs on the sides.
Pros:
- Versatility - replaces the pan, the scallop and the baking dish;
- You can put in the oven;
- Large internal volume;
- Uniform cooking of dishes without burning.
Cons:
- High cost;
- Big weight;
- Heating and small handles.
Saucepan
A hybrid of frying pan, ladle and pans, in which you can cook absolutely any dish: from sauces and omelet, ending with ragout and soups. It has a round shape and a relatively large depth, and its walls and bottom are specially thickened, which ensures an even distribution of heat.
Any sauté pan is necessarily completed with a lid, since such utensils are designed to extinguish foods, which means that the dish should retain moisture as much as possible. Depending on the volume, the stewpan can have 1 or 2 handles - the second one is placed on large containers that are difficult to hold with one hand.
Advantages:
- Ideal for extinguishing and cooking;
- The products do not burn and evenly warm up;
- Compact size;
- Cover included.
Cons:
- The cost is higher than other types of pans.
Wok
This deep conical frying pan has recently come to us from Asia, but has already won the hearts of customers in the CIS.
The wok has a round shape with high sides, sharply widening upwards. The bottom of her narrow( in the classical version of the round, but there are flat models), handles are cast - made in the form of semicircular "ears".Due to the peculiarities of the design, the wok quickly warms up, and it is easy to stir the dishes, but it will have to be done all the time.
Pros:
- Multifunctionality;
- High capacity;
- High heating rate;
- The products are well impregnated with spices and fat.
Cons:
- It is necessary to stir the dish all the time;
- Takes a lot of space;
- The round bottom requires a special burner on the stove.
Pancake
A shallow round skillet, as the name implies, is intended for frying pancakes. But it is also suitable for cakes, pancakes, fritters and fried eggs. It is light in weight and often comes with a non-stick coating.
Pros:
- Lightweight and convenient;
- Thanks to non-stick coating, pancakes do not stick;
- Flat bottom - suitable for all types of plates.
Cons:
- High cost for its reduced functionality.
Selection parameters for frying pan
Material of manufacture
The material from which the frying pan is made is the main selection criterion. Depends on the service life, price, weight and features of care for kitchen utensils. For production, steel, cast iron, aluminum, copper and ceramics are most often used. We will analyze everything in order.
1. Cast iron frying pans are an old good classic. Such models are the most reliable and practically not killed, although the pay for it becomes a large weight of utensils. Cast iron is an excellent conductor and heat accumulator, and its thick walls can withstand a high temperature of +300 ° С.The only drawback of such pans is their propensity for corrosion.
2. Stainless steel frying pans are a good idea, but the performance in most cases is "lame" here. Many manufacturers save on metal, and as a result, even the dishes with a well encapsulated bottom are too thin walls. But such utensils do not enter into chemical reactions with products, it is resistant to scratches and corrosion, and from its smoothly polished surface it is easy to remove the remains of food.
3. Aluminum frying pans - quickly heat up and cool down. However, here it is necessary to distinguish between cast and thin-walled models. The first in their characteristics are close to cast iron: they also serve for a long time, but they also weigh a lot. Thin-walled dishes, on the contrary - can be deformed even during storage, but it is cheap and, moreover, it is the easiest and most convenient.
4. Copper tableware today returns to our kitchens again. Pans made of this metal are no exception. In them, the products do not lose their taste and are well fried. The disadvantage of such frying pans is the possible oxidation of copper over time, but if you choose a model with a protective coating, there will be no problems.
5. Ceramic pans( not to be confused with ceramic coating) have appeared relatively recently. Such pans are environmentally friendly, they allow heating up to +450 ° C and are highly resistant to mechanical damage. Their only drawback is the sensitivity to sudden changes in temperature.
Coating
Coating of the frying pan has two functions: it protects the base material against possible corrosion and prevents the food from sticking to the sides of the dishes.
For a long time, the only non-stick coating was Teflon( fluoroplastic).It is still used in the manufacture of aluminum and thin steel pans. Fluoroplast withstands temperatures up to +200 ° C, resistant to chemicals and alkalis, but is afraid of scratches.
Some companies develop their own types of sputtering on the basis of this material - more heat-resistant and durable. These include technological innovations like Fortom, Excalibur, ECO-NanoPlex. But all of them have one common minus: if damaged or excessively heated, the upper layer of Teflon begins to release toxic substances.
The harmlessness of fluoroplastic sputtering has not yet been proved, therefore manufacturers continue to seek more environmentally friendly materials that can replace it.
The most common coverings for kitchen utensils:
1. Ceramic - more often applied to aluminum pans, but also found on cast iron and steel. This coating is much stronger and safer than Teflon, but with a point impact it can crack and chip pieces.
2. Enameled - has properties similar to ceramics, that is, it is afraid of blows, but not scratches. Relatively inexpensive, but non-stick it can not be called. Most suitable for saucepan and brazier with their thick walls.
3. Granite( stone, marble) - evenly distributes heat in a frying pan and holds it for a long time. Although such a coating is sensitive to scratches, compared with Teflon it is considered more durable. And yet with such utensils it is better to use wooden spatulas, and in no case to clean it with a metal scraper.
4. Diamond is a relatively new type of non-stick coating with high mechanical strength and excellent thermal conductivity. Freely withstands heating up to +320 ° C and is easily cleaned from any impurities. However, you will have to pay for the pleasure - such pans are expensive, and their weight is sensitive.
5. Titanium - environmentally friendly, reliable and durable coating( its service life reaches 25 years).It has non-stick properties, does not require oil for frying, is resistant to mechanical damage and does not increase the weight of the frying pan. The only negative is the high cost.
Dimensions
The weight of the frying pan, the thickness of its walls and the bottom are parameters that affect the usability and the time of use of the utensils. Also, the stability of the dishes and the uniformity of the food warming depend on them. For normal cooking, the thickness of even the cheapest frying pan at the base should be at least 4-6 mm.
The height of the walls is selected depending on the type and volume of dishes in your standard menu.
Here it is necessary to be guided by the family composition:
1. 18-20 cm - enough for one person or fast heating up a portion of food;
2. 24 cm - the optimal size for a married couple;
3. 26 cm - suitable for a family of 3 people;
4. 28 cm or more - frying pans for large families and holidays when you are waiting for guests.
Design Features
This is a matter of usability, so here you have to make a decision yourself. And if the bottom shape( round, oval or square) does not play a decisive role, then the pens should pay attention.
There are two types of knobs in griddle pans:
1. Short "ears" - most often cast, therefore are considered the most durable. But if it is an auxiliary handle in a large frying pan, it can be simply riveted to the side( which will somewhat reduce its reliability).
2. Long handles - can be removable, solid or simply fixed on the sides of the frying pan. They usually have thermal insulating lining from plastic, wood, ceramics or Bakelite. If the frying pan is small, a removable or even bolted handle is allowed. For large and heavy utensils such an option is unacceptable.Plate type
Frying pans should be selected and given the characteristics of the hob. For gas and electric furnaces with cast-iron hot plates, "pancakes" any dish will do. But modern panels can be more whimsical.
Glass-ceramic surface requires the use of dishes with a slightly concave and thickened bottom. When heated, it will level and stand confidently on the smooth panel. For induction furnaces, pans with a multilayer bottom, where a disk of a ferromagnetic alloy is mounted inside( it is heated by EM-induction) is also necessary.
Which frying pan to choose
1. If you need an inexpensive and multifunction frying pan, then buy a classic cast iron model. It is suitable for cooking almost all dishes, quite resistant to damage and will serve you until you get bored. Just look for the dishes with a protective coating: there is enough enamel on the outside, and ceramics and granite will show themselves better inside.
2. Do you often grill meat or fish? Then you should buy the grill pan to the main set. Take a model of cast iron or thick-walled steel, always with a cast handle and a thermo-insulating pad on it. Pay attention to the presence of a spout - it will allow you to gently merge the collected fat after cooking.
3. For those who cook ragout, pilaf and roast on a stove or in the oven, a thick thick-walled brazier of ceramics, cast iron or cast aluminum is suitable. Non-stick coating is not necessary here, but if you want aesthetics, you can do with enamel. Do you want to feed the family with useful dishes with a minimum of fat? Then choose a brazier with ceramic, titanium or granite spraying.
4. In a small kitchen, where there is not enough space for numerous utensils, it is more convenient to use a saucepan. Due to its small diameter and optimum depth, it can easily fit even in a narrow locker. And even such a universal dish will allow you to refuse buying a few extra pans, because you can not only fry and stew in a saucepan, but also cook any dishes right up to desserts, soups and cereals.
5. Fans of pancakes, pancakes and fast breakfasts with scrambled eggs will be served with a flat pan-pancake pan. Choose a lighter model( aluminum or steel) with thin walls. But be sure to make sure that inside there was a quality non-stick coating - even Teflon.
How much does the frying pan
1. The most simple universal pans made of cast iron without cover stand from 400 to 1500 rubles - mostly models of Russian and Chinese production. Famous European brands produce dishes already with spraying on the outer sides and an anti-corrosion coating, which affects the final cost of the utensils. Ceramics costs from 800 to 3000 rubles., Teflon 1,5-2 thousand, enameling from 1 to 14 thousand rubles.
2. Aluminum frying pans with diamond and titanium non-stick coating cost 2-17 thousand rubles, ceramic and marble cover go in the same price category - from 500 to 12 thousand rubles. Teflon and enamel cost the most from 300 rubles to 6-7 thousand.
3. Stainless steel utensils, depending on the size and manufacturer, will cost from 900 to 18000 rubles. Copper pans are the most expensive - their cost varies between 3-50 thousand rubles.
4. The price for grilled pans starts from 700-800 rubles for ordinary cast iron and reaches 17 thousand for European cast models with elegant enamelling and a square cover in the kit. Cast iron braziers, depending on the volume will cost between 800-12000 rubles.
5. The sausages start from a half-thousand and easily reach a ceiling of 76,000 rubles, if this is a product made of copper. For wok have to give from 800 to 20,000 rubles. Pancakes also have a large run-up of prices: they can cost 400 rubles, and 14 thousand - if it's branded dishes with diamond dusting.
