Frying pan is a very important dish in any kitchen. After all, with its help you can cook a lot of different dishes. There are a lot of types of frying pans, and it's quite difficult to understand which of them is better for an inexperienced person. In the article, we will tell you how to choose a frying pan.
First of all, you need to pay attention to the material from which the dishes are made. They are made of cast iron, aluminum, titanium and other alloys. Therefore, first of all, you need to choose which kind of frying pan you are going to buy, and for this you need to know the pros and cons of each.
Aluminum frying pan - positive and negative sides of this choice
Convenient to use, has a low weight, has a high thermal conductivity and is relatively inexpensive. Most often they use Teflon non-stick bottom. That, and, perhaps, all the advantages of such a purchase. Minuses will be less, but they are much more significant.
Over time, due to high temperatures, aluminum begins to deform, and the non-stick bottom will become unusable. After that it will be very difficult to cook food, because it will constantly stick to the bottom. Yes, and the damaged Teflon coating, will begin to produce not favorable to the human body acids, which will be cooked during cooking.
To wash such a dish you need soft means, so as not to scratch the Teflon bottom.
Cast iron and titanium frying pan - advantages and disadvantages
Where better, if instead of an aluminum vessel, you choose titanium. When heated, it is least susceptible to deformation, so it lasts longer than aluminum. In general, titanium and cast iron frying pans are very similar. However, there is one difference between the two. The fact is that titanium frying pans have a property to be slightly oxidized.
This is due to the fact that this dish is not made from chitosan titanium, but it is made with nickel impurities. Which actually and oxidizes, though very little. But despite this, it is better not to go in such a frying pan every day.
Where the best choice will be cast-iron frying pans. In them you can cook almost any dish. Cast iron will heat up very long, and also cool slowly, so that the temperature in such a frying pan spreads evenly. Cast iron is not subject to deformation at all, so it can be cooked for a very long time.
How to clean a cast-iron frying pan from the deposit
In order to clean cast iron from the deposit there are a lot of ways. We will tell you about the most effective. First of all, in order to clean the cast-iron frying pan, put it in boiled water. It is better to add some more detergent or soda.
After the skillet, lie for a while in boiled water, it should be removed from there and rubbed with a wire washcloth, trying to peel off the carbon deposits. After this process, rub the frying pan with a usual soft washcloth, using a detergent. Then rinse thoroughly with hot water.
There is also a less easy way to clean a cast-iron frying pan from the deposit. But for this you will need special detergents. With the use of which, the carbon deposits begin to dissolve, and then it is sufficient to wash it off with hot water.
However, the use of such detergents is not desirable. In view of the fact that they are very toxic. And they are not cheap. But if you use such chemistry, then after using it, the pan must be thoroughly rinsed in hot water.
If your choice will stop exactly on a cast-iron frying pan, then you should know that cast-iron frying pans do not wash. They are heated on fire, and then simply rinsed in cold water.
Frying pans in stainless steel
Food that is cooked in such a frying pan is the most safe for human health. Do not leave it on fire empty, otherwise blue-green spots may form on the bottom. Whatever damage the surface, try to avoid sharp detergents during washing.
If you decide to buy just such a scraper, then be sure to choose from products that have thick walls and a bottom. Only then can you be sure that you bought the true quality of goods.
Some experts claim that in a stainless steel frying pan as on titanium, it is not recommended to cook every day. In view of the fact that they contain nickel, which is an allergen.
Teflon frying pans - features of Teflon coating
Pans that have a Teflon layer are most suitable for lovers of low-calorie food. After all, in such dishes you can cook food without using oil or fat. In this case, nothing will burn in it. However, Teflon probably has more flaws than merits. At high temperatures, Teflon releases a variety of toxic substances that are very harmful to the human body.
Teflon frying pans also require special care. In any case, such a dish can not be scratched. Since using a frying pan with a damaged Teflon coating, direct harm to your health. But even if you observe all the norms of using such a frying pan, longevity, you still will not achieve it. And after a while you will have to think about buying a new frying pan.
We choose a ceramic frying pan - the advantages of ceramic coating
Frying pans with ceramic coating have appeared quite recently, but now they are very popular. They are very convenient for cooking. In ceramic frying pans, the temperature is well maintained, the heating is evenly distributed and nothing burns.
When choosing such a pan, avoid products that have thin walls. Such utensils are deformed with time due to temperature changes. The ceramic layer of the frying pan is undiscounted, too smooth and glossy. This is a direct indication that this product is covered with a very thin non-stick layer.
When choosing a ceramic frying pan, pay attention to products that have a thick bottom and no less thick walls. The ceramic layer in such a container should be rough or rough to the touch. Black color outside the dishes, a direct indicator of a quality non-stick coating. Inside, a quality ceramic frying pan has a milky or light beige color.
Choose a frying pan under the
plate. It's not a small matter when choosing a frying pan, you need to give it to the plate on which it will be used. If you have an electric stove, then any frying pan is suitable. For gas stoves, it is recommended to use those that have special grooves on the bottom, they are needed to evenly warm the bottom.
The situation with glass-ceramic plates is somewhat different, and special utensils are needed here because the degree of heating of such a plate is several times higher than that of gas or electric. Therefore, it is desirable that the thickness of the bottom in this case your frying pan was not less than 3 mm.
Choose the size, weight, the bottom of the frying pan and the handle for it.
Size. Many housewives pay special attention to this factor. The most convenient ones are those that have a depth of 6-8 cm. But it's best to orient yourself to the dimensions of the burners. It is very important that your dishes do not greatly exceed the size of the ring.
Otherwise, food that is located centually will burn, and the one that is on its side will not be roasted. But it is important that the diameter of the bottom of the pan is not less than the diameter of the burner.
It is believed that the most reliable are heavy frying pans. They stand stably on the stove, are not susceptible to deformation and the food in them warms up evenly. But know that the heavier the frying pan is, the more expensive it will be. A good frying pan will serve you years without any problems.
It is very important and what will be the handle of your purchase. In order to protect hands from burns, handles are made of wood or heat-resistant plastic. But, in no case do not use such dishes in the oven, because such a handle can easily burn or melt, respectively.
If you wish to use your future purchase in the oven, it is desirable that it be with an iron handle, or even better if it is removable.
The bottom inside the frying pan must be smooth, without any pits and bumps.
