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How to choose a frying pan

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Frying pan - a device for frying food. It has, as a rule, a round shape. Can be without handles, with one handle or with two handles. It is made of cast iron, stainless steel or steel, covered with various enamels, aluminum, ceramics and other materials. It is supplied with a lid made of various materials (transparent or opaque), and, sometimes, with a grid that prevents spraying of fat or oil.

Historically, frying pans could be made from other materials, for example, keti ( cargo კეცზე ) - Georgian flat clay or stone (including from soapstone) frying pan. Used for baking bread, mchadi, khachapuri, frying chickens, fish, etc. The frying pan is also mentioned in the Bible ( 2 Samuel 13: 9 ). Many modern frying pans have an internal coating of non-stick materials (most often based on polytetrafluoroethylene, often called the patented name "Teflon"), which prevents the food from sticking to the frying pan. Among the majority of users, it is believed that such a coating prevents food from burning, but this protection is not ideal and food can burn in such a frying pan.

What makes each dish especially tasty? You, more than once noticed that different people have the same recipes embodied in different ways, even if the products were taken in one store. The taste of the same dishes is influenced not only by the approach to cooking 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 badly if you do not know them. It's about the most used item in your kitchen - a frying pan . It is fried, stewed and even baked. In fact, you can cook absolutely everything in a frying pan, and we will tell you about all available types and how to use them better and cook food for them better.

Cast iron

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Let's start with the classics. Cast-iron frying pan should be in every house, since there is simply no more favorable material for frying. It evenly warms up, keeps the heat well and has an anti-stick effect.

Remember that the proper use of a cast-iron frying pan includes a special care : do not clean cast iron with detergents, but rather wipe with a damp cloth and calcine until dry, because such a frying pan can rust.

It is best to prepare meat on a cast-iron frying pan, namely steaks . They turn out juicy due to the fact that they quickly grasp and retain moisture, but to restrain meat, like other products, on cast iron is hardly worth it - consider its heat!

Aluminum

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The opposite of a cast-iron frying pan is aluminum . Its advantages are that it is light , quickly warms up and does not rust , but at the same time requires careful handling. When cooking or cleaning, avoid surface damage, as it is due to the protective layer that such a frying pan does not rust. Try not to drop or hit dishes from aluminum, because it is easily deformed.

Food is easily attached to aluminum, so it is best to use such frying pans for quick roasting , such as steaming . Due to the fact that aluminum quickly warms up, it is easy to boil liquids in such a frying pan, and this significantly shortens the cooking time of the sauces.

Ceramics

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Ceramic frying pan is famous for its usefulness. First, it is ideal for dietary dishes , since it requires a minimum of oil. Secondly, ceramics are absolutely safe for health. In addition, it does not deform from heat and does not scratch .

However, the heating effect of ceramics is very different from the heating of cast iron, although both materials perfectly hold the heat. On a frying pan fried eggs can simply be cooked , but the stewed vegetables you get will be better than in a restaurant.

The only disadvantage of ceramics is that this material is sensitive to temperature changes. This eliminates the cooking of frozen vegetables and washing in a dishwasher !

Teflon

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Teflon has established itself as the best non-stick coating, which has no analogues. Its sliding properties allow you to prepare any food with almost no 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 on this frying pan, you can use only silicone or wooden spatula . If the Teflon coating is damaged , a toxic substance is released that can accumulate in the body. In addition, teflon frying pans are not recommended to heat above 200-250 degrees for the same reason.

Stainless steel

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Absolutely safe for health , does not rust, does not deform. If Teflon is the most popular coating, stainless steel is the most demanded material for making any dishes. Despite the fact that it conducts heat poorly, the multilayered bottom copes with this problem. Steel always shines and is easy to clean.

You can cook almost everything in it, but it is important to monitor the process, because the food burns easily .

Marble and granite

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Marble coverage will cost you more, but it's worth it. In such a frying pan, dishes that need languishing are beautifully produced. Just like in ceramic dishes, especially delicious are obtained cereals, but, unlike silicon, marble can be washed in a dishwasher .

The only drawback of such a frying pan can be called only its susceptibility to mechanical damage . In the rest it is pleasant to use and absolutely safe for health.

Titanium

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If a teflon frying pan is recommended to add at least a drop of oil, titanium frying 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 tends to oxidize on contact with products containing acids. For such ingredients, it is better to use ceramic cookware, and leave the titan fish frying and quenching the meat .

Knowing all this, it is difficult to say which frying pan is better. Each is suitable for a certain list of dishes. The ideal set is obtained if you stock up a cast iron, ceramic and aluminum frying pan. And for frying, and for longing, and for passering, there is an instrument within reasonable prices.

Remember that cooking is a science that requires deep knowledge in gastronomy!

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