How to choose a frying pan

The main criterion for choosing a good frying pan is the material. Previously, the landlady even asked themselves how to choose a frying pan, because the only available option was cast-iron frying pans. And you can not say that the "classic" version is so bad: on universal cast iron frying pans you can fry almost anything.

Cast iron frying pans are easy to clean, they do not even need to be washed: it is enough to light a frying pan on fire and rinse with cool water. Before the first use, the cast-iron frying pan must be calcined with oil, to form a thin fat film on it - a natural non-stick coating.

But cast-iron frying pans are quite heavy, they heat up for a long time and cool down for a long time. Besides, cast iron is a fairly brittle metalIf the pan is dropped, it may crack. In case of improper operation, cast iron may start to rust.

Alternative to a cast-iron frying pan - fry pan made of titanium. It has all the same advantages, but at the same time it is also resistant to rust. But keep in mind that buying a titanium frying pan can fly you a pretty penny.

If you want to choose a frying pan easier, take a closer look at steel pans or aluminum frying pans. Steel frying pan light, besides, stainless steel does not interact with food during cooking. But steel pans are usually quite thin and easily deformed.

Aluminum frying pans light, cheap and quickly heated. But aluminum is very soft, easily scratched, unstable to acids and alkalis, deformed by overheating. If the aluminum frying pan does not have a non-stick coating, the food on it easily burns. Serves such frying pans not for long, although a cast frying pan with a thick bottom will last longer than the punch.

There are also special pans forinduction hobs. The peculiarity of such frying pans is a special steel bottom with a magnetic effect. For an electric cooker made of glass ceramics, it is better to choose a frying pan with thicker walls and a bottom than for a gas pan, because the glass ceramics heats up more. Also for glass ceramics, it is important to have a perfectly flat bottom. At all, If you need to select a pan for a particular type of plate, look at the markings: known manufacturers indicate the type of plate.

In addition to the material, frying pan. Cast-iron frying pans are generally completely devoid of cover, on all others the coating is usually - external and internal. Many people prefer to choose steel or aluminum frying pan with non-stick coating (usually Teflon). In such frying pans just cook, they are easy to wash. The expensive models have a warm-up indicator: changing the color of the indicator indicates that the frying pan has heated up, and you can start cooking.

But keep in mind that for such frying pans you needUse special blades - ordinary metal blades can damage the coating. In addition, they can not be overheated - too high a temperature can cause the non-stick coating to crack, and harmful substances will start to enter your food. But they are not afraid of overheating pans with ceramic non-stick coating.

By the way, if you decide to choose a skillet with non-stick coating, do not feed on her account of illusions: Non-stick coating will not protect food from burning, it will protect only the frying pan from the sticking of burnt food. So it's still necessary to follow the food, it can burn, as well as on cast iron and any other frying pan.

Outer coating of frying pan can be lacquer or enamel. Lacquer coating is short-lived, it quickly changes color, scratches and burns. Enamel coating is more qualitative and durable.

Also when choosing a frying pan, its purpose is important. In addition to the usual universal frying pans, there are pancakes with low sides, oblong oval-shaped frying pans, round or square grill pans with a ribbed bottom.

Frying pan diameter will depend on the diameter of the hob burners: it should not be less, not more. Panhandle if possible, be cast and covered with heat-resistant plastic or wood. But if you want to choose a frying pan that can be put in the oven, the model with a removable handle is more suitable.

Bottom of the frying pan should be thick and smooth both inside and out (especially a smooth bottom is important for electric stoves). A ribbed inner surface is permissible for a grill pan or a Teflon coated frying pan.

As you can see, choose a frying pan you need with the mind, then it will last a long time, and the food cooked on it will always be delicious.