How to choose a pan
A frying pan is a device for frying food. It has, as a rule, a round shape. It can be without handles, with one handle or with two handles. It is made of cast iron, stainless steel or steel coated with various enamels, aluminum, ceramics and other materials. It is supplied with a cover made of various materials (transparent or opaque), and, sometimes, with a mesh that prevents splashing of fat or oil.
Historically, pans could be made from other materials, for example, kezi ( cargo. კეცზე ) - Georgian flat clay or stone (including talchochlorite) pan. It is used for baking bread, mchadi, khachapuri, frying chickens, fish, etc. Mentioned a frying pan in the Bible ( 2 Sam. 13: 9 ). Many modern pans have an internal coating of non-stick materials (most often based on polytetrafluoroethylene, often referred to as the “Teflon” brand name), which prevents food from sticking to the pan. Among the majority of users, it is believed that such a coating prevents the burning of food, however, this protection is not ideal and food can burn in such a pan.
What makes each dish especially tasty? You have repeatedly noticed that different people have the same recipes implemented differently, even if the products were taken in the same store. The taste of the same dishes is affected not only by the approach to cooking products or the quality of the ingredients, but also by the kitchen appliances that you use.
The editors of "Shram.kiev.ua" collected tricks that are able to emphasize your culinary talent and very bad if you do not know them. It will be about the most used item in your kitchen - a frying pan . It is fried, stewed and even baked in it. In fact, in the pan you can cook absolutely everything, and about all the available types we will tell and explain how to use them better and what kind of food it is better to cook on them.
Let's start with the classics. A cast-iron pan should be in every home, as there is simply no more favorable material for frying. It warms up evenly, holds heat well and has a non-stick effect.
Remember that the proper use of a cast-iron frying pan includes special care : do not clean the cast iron with detergents, but rather wipe it with a damp cloth and drip until dry, because such a frying pan may rust.
It is best to cook meat in a cast-iron pan, namely steaks . They are juicy due to the fact that they quickly seize with a crust and retain moisture, but it is hardly worth it to overexpose the meat, like other products - consider its heat!
The complete opposite of the cast-iron pan is aluminum . Its advantages are that it is lightweight , warms up quickly and does not rust , but at the same time requires careful handling. When cooking or cleaning, avoid damage to the surface, because it is thanks to the protective layer that such a pan does not rust. Try not to drop or hit aluminum cookware, as it is easily deformed.
Food easily sticks to aluminum, so it’s best to use such pans for quick frying , such as sautéing . Due to the fact that aluminum warms up quickly, it is easy to boil liquids in such a pan, and this significantly reduces the time for preparing sauces.
Ceramic pan is famous for its usefulness. Firstly, it is ideal for dietary foods , as it requires a minimum of oil. Secondly, ceramics are absolutely safe for health. In addition, it does not deform from heat and is not scratched .
However, the warming effect of ceramics is very different from heating cast iron, although both materials perfectly hold heat. In a ceramic frying pan, fried eggs can simply be cooked , but you will get stewed vegetables better than in a restaurant.
The only minus of ceramics is that this material is sensitive to temperature extremes. This excludes cooking frozen vegetables and dishwasher !
Teflon has established itself as the best non-stick coating, which has no analogues. Its sliding properties allow you to cook any food almost without oil, and the material itself is pleasantly light. Teflon pans are recognized as the most popular in the world .
Now let's talk about the other side of the coin. When cooking in this pan , only silicone or wooden spatulas can be used . If the Teflon coating is damaged , a toxic substance is released that can accumulate in the body. In addition, Teflon pans are not recommended to be heated above 200–250 degrees for the same reason.
Absolutely safe for health , does not rust, does not deform. If Teflon is the most popular coating, then stainless steel is the most popular material for the manufacture of any dishes. Despite the fact that it does not conduct heat well, a multilayer bottom copes with this problem. Steel is always shiny and easy to clean.
You can cook almost everything in it, but it is important to follow the process, as food burns easily .
Marble and granite
Marble coating will cost you more, but it's worth it. In such a pan, dishes that need languishing are perfectly obtained. Just like in ceramic dishes, cereals are especially tasty, but, unlike silicon, marble can be washed in a dishwasher .
The only drawback of such a pan is its susceptibility to mechanical damage . Otherwise, it is pleasant to use and absolutely safe for health.
If it is recommended to add at least a drop of oil to a Teflon pan, titanium pans do not need it at all. Titanium, like cast iron, evenly warms up, but does not rust.
However, despite the fact that titanium does not rust, it has a tendency to oxidize upon contact with products containing acids. For such ingredients, it is better to use ceramic dishes, and leave the titanium frying fish and stewing meat .
Knowing all this, it’s hard to say which pan is better. Each fits a specific list of dishes. An ideal set is obtained if you stock up on a cast-iron, ceramic and aluminum frying pan. And for frying, and for languishing, and for sautéing, there is a tool within reasonable prices.
Remember that cooking is a science that requires deep knowledge in the gastronomic business!