Which pan is the best and safest?

Cookware for frying appeared a very long time ago. Over the centuries, culinary specialists have come up with pans of various shapes and sizes. In some it’s convenient to fry pancakes, in others it’s very good company to cook meat and potatoes, still others are good for making sauces, but the roast just won’t fit in them. Which pan is the best, safe and harmless? The choice of coating, how to choose the right one for the gas, types of pans and their harm. Now we will talk about it.

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How to choose a frying pan for frying?

In any convenience store, you will be offered a dozen or two very different pans. Do not rush to grab the first one. Pay attention to the following characteristics:

• appointment;
• material;
• the form;
• the size;
• floor and wall covering;
• the weight.

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Types of pans

According to their purpose, pans are divided into several types:

• classic;
• grill;
• brazier;
• Wok;
• stewpan;
• crepe maker.

Classic

A classic pan has a round shape, you can cook almost anything in it. You can buy several of these vessels of different sizes and be satisfied with this. If you need the best frying pan for frying, the rating will certainly be headed by a classic model, most likely made of cast iron. In it you can both fry and stew.

Grill

A heavy square bowl with ribs at the bottom so that you can fry meat or fish with a minimum amount of oil. It seems that the pieces of meat are cooked on charcoal - their fried grooves are very characteristic for them.

Brazier

A complex multi-layer container, which can often be seen in the kitchen in some restaurant than at home. It is made of very high-quality steel, and multi-layer allows you to warm the products evenly. Dishes practically do not burn. You can cook in many ways:

• fry:
• stew;
• bake in the oven.

Wok Frying Pan

No Chinese restaurant can do without such a capacity with a small bottom and very high sides. There are two types of such pans:

• with a rounded bottom;
• with a flat bottom.

Important! Initially, the bottom was round. But it would be impossible to cook on a modern stove, so now they are making pans with a flat bottom. The biggest drawback is that the bottom warms up more intensively than the walls, so the contents must be constantly mixed.

Stewpan

A special container for making sauces is a cross between a classic pan and pan. The walls are made thick, so that the heat is distributed evenly.

Important! In stew-pans, food usually does not burn, as this is prevented by a corrugated bottom.

You can cook, in addition to sauces, a lot:

• canned stewed meat;
• vegetables;
• soups;
• fried eggs;
• Dessert.

Crepe maker

The ideal dish for making pancakes has a round shape, small size and low sides to make it more convenient to turn the pancakes. In addition, crepe makers make a flat bottom with non-stick coating.

Gourmet Set

Do you like culinary diversity? Great, but this does not mean that you will need absolutely all the pans that are in this world. The needs of even the most capricious lover of food will satisfy a set that includes:

• classic large frying pan;
• medium pan;
• crepe maker.

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Talk about materials

A variety of materials are used to make pans. They are very different in their properties, so it is very important to know which pan is the best and safest:

• cast iron;
• ceramics;
• from stainless steel;
• aluminum;
• titanium;
• Teflon and other non-stick alloys.

Cast iron

Cast iron is a universal utensil. You can cook in a cast-iron skillet both on the stove and in the oven.

Benefits:

• not afraid of acids;
• easy to care;
• during reaction with the environment does not emit harmful substances;
• It has a natural non-stick coating.

Important! In cast iron dishes, you can cook dishes with the addition of acetic or citric acid - the coating is not destroyed. During cooking, iron ions enter the food, and this is good for health. The pores that are always in cast iron absorb particles of oil - a natural non-stick coating forms.

Cast iron, however, has its drawbacks:

• weighs a lot;
• Do not wash in a dishwasher;
• it rusts, so you should not store the finished dish for a long time;
• Not all modern detergents are suitable for cast iron.

How to choose a cast-iron frying pan?

To understand which cast-iron pan is the best and safest, you need to know that it is not so difficult - such a metal is very difficult to fake. Pay attention to the shape, weight, availability of the handle and cover.

Important! An important point is the thickness of the walls and bottom. It should not be less than 0.3-0.4 cm.

Stainless steel

Strong, durable, neutral material, moreover, relatively inexpensive. Steel utensils are lighter than cast iron, not susceptible to corrosion, easy to clean. Real professionals cook it on steel utensils without any non-stick coating, and consider that such a pan is the best and safest.

Pros:

• The most important advantage of such dishes is that it preserves the taste and aroma of products to the maximum extent.
• Scratching quality steel is quite difficult, so you can clean such a product with anything - from acids to abrasives.

Important! There are almost no disadvantages in steel utensils, but some products (for example, eggs) tend to stick to the surface, which must be taken into account when cooking.

Aluminum

Aluminum cookware is very light and cheap. It quickly heats up, but behind it you need an eye and an eye. It’s worth a moment to get distracted, and instead of products in the pan you will find coals. The bottom after that will literally have to be scrubbed in all possible ways.

There are a number of disadvantages for aluminum:

• deformed;
• oxidized;
• does not tolerate very high temperatures;
• afraid of scratches.

If you still decide to buy such a frying pan, pay attention to the bottom. It should be no thinner than 5 mm.

Important! You can’t name universal aluminum cookware, but it is suitable for frying meat.

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Non-stick coating

Pans made of pure aluminum are not particularly convenient, but there is simply no price for utensils made of this material with a non-stick coating. Such coverage may be:

• teflon;
• ceramic;
• titanium;
• diamond.

Teflon

Teflon coating has become so familiar that without such dishes it is difficult to imagine a modern kitchen. The main advantage of this material is that it does not allow food to burn.

Important! You should not think that Teflon can withstand any temperature. Heating above 200 ° C does not tolerate such a coating. An exception is Tefal products that can be heated to 260 ° C.

Ceramics

Ceramics as a non-stick layer began to be used relatively recently. The advantages of such pans:

• durability;
• insensitive to high temperatures
• environmental friendliness;
• heat resistance - withstands heating up to 450 ° С.

Important! Not very attentive housewives happen to leave the pan on the stove for a very long time. In ceramic dishes, food can burn and even burn. However, nothing will happen to the tank itself, it will even have to be washed no more than usual.

The high temperature coating does not disintegrate and does not release harmful particles into the air or food.This is the main difference between this modern material. Therefore, we can safely say that such a pan is the best and safest.

Important! Before the first cooking, ceramic-coated cookware must be calcined in the same way as cast iron.

Modern nanoceramics have some disadvantages:

1. Frozen foods must first be thawed, and only then put on the pan - from sudden changes the coating can go cracked.
2. To turn and extract the dish you need to use special shovels - the instructions indicate which ones.

Important! Unfortunately, it’s quite difficult to buy a ceramic pan - there are too many fakes in stores. For example, color matching enamel is applied to aluminum. Crafts do not last long.

Titanium and diamond coating

Titanium coated pans are the most expensive. But they are of high quality:

• quickly heat up;
• durable
• wear resistant;
• easy to care.

Important! The most important minus is that it conducts poorly, therefore it is not suitable for induction hob.

Marble, it’s granite

In fact, the dishes are covered, of course, not with stone. The name means that stone chips have been added to the Teflon alloy. The food does not burn, the heat is evenly distributed throughout the volume. The main drawback (which can be considered a virtue, depending on what exactly you want) is that the food cools very slowly.

Important! Compared to “pure” Teflon, an alloy with marble or granite chips is much less affected by overheating and mechanical stress. The undoubted disadvantages of consumers include the high price and the fact that the kit does not have a cover. But the second drawback is eliminated in an elementary way - a suitable-sized lid can be easily bought in a regular hypermarket.

Titanium

Lightweight, heat resistant, but, alas, quite expensive metal. A real titanium frying pan can last for more than a century. Mechanical damage is impossible, it is difficult to scratch the titanium surface even with a very large desire.

Unfortunately, dishonest manufacturers add cheaper, but lower quality materials, so finding pure titanium products on sale is quite difficult.

Important! The presence of extraneous elements does not always favorably affect the taste and quality of the cooked food.

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Each stove has its own utensils

The answer to the question of how to choose a good pan largely depends on which stove you are going to cook:

• on gas;
• on electric;
• on the induction hob.

If you decide how to choose a pan for a gas stove, do not worry - any dishes will suit you.

Another thing is an induction hob. It has a glass-ceramic surface, it remains cold, and the dishes and its contents are heated by the electromagnetic field. The material of the pan should conduct well current, that is, include alloys with good magnetic properties. Therefore, the following materials are acceptable:

• cast iron;
• enameled cast iron or steel;
• aluminum;
• stainless steel.

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The size

It depends on what exactly you are going to cook:

• For pancakes, dishes with a diameter of 15-16 cm are enough.
• If you like stewed potatoes with meat, choose a larger pan - at least 24 cm, or even 26 cm.
• As for the height, the optimal one is 3 cm. But baking pancakes in such a pan will not be very convenient. For this purpose, suitable utensils 1 cm deep.

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What else needs to be considered?

A good frying pan is not only a convenient shape, suitable size and best material. Be sure to pay attention to the following?

• appearance;
• the presence of a cover;
• pen shape.

Appearance

The pan, like any item, should like it. There should be no visible flaws on it.

Cap

As for the cover, it is better if it is included. But it's okay if you have to buy it separately. When buying, please note:

• What material is it made of?
• how tight she is;
• is there an outlet;
• how comfortable the pen is.

Important! The cover may be metal, glass or silicone. The latter option is becoming more and more popular because silicone does not heat up, and in addition, the same lid will suit several pans if their sizes do not differ much. The cover should be easy to remove.

A pen

This is a very important element! Your safety depends on how tightly the handle sits. There are different options for fastenings:

• cast;
• screwed on.

Important! In a quality pan, the handle is always cast. It is very good if it is additionally covered with plastic or has wooden linings. You can also find removable handles on sale - this option is more convenient when the pan is put in the oven.

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Pans rating

Quality kitchen utensils are produced by many recognized companies. If you are interested in a frying pan, the best producers are:

• Tefal;
• Risoli;
• Woll;
• Moneta;
• TVS
• Lumenflon;
• Patlon;
• Casta;
• AMT
• Bergner;
• Pensofal;
• Fissler;
• Frybest $
• Vari.

Tefal

The products of this world famous company top the rating of non-stick pans. The dishes of this company are distinguished by their modern design, and in quality they are able to satisfy a person with a variety of culinary passions. Having wondered how to choose a double-walled pan, do not forget to ask what models this company offers.

Rondell

The best pans for home. Dishes from this company are of true German quality. These are reliable products that are appreciated not only by amateurs, but also by professionals. Pans are made from modern materials that are resistant to high temperatures and other external influences.

Fissler

A German company that produces metal utensils of very high quality. The company's products are appreciated by both professional chefs and modest housewives. This ware is very convenient, weighs little, is of excellent quality and durability.

Neva-metal tableware (BDC)

The well-known St. Petersburg company produces metal utensils that meet European quality, but much cheaper Pans are convenient, they are easy to use.

Gipfel

Inexpensive high-quality metal pans of this company are produced mainly in Turkey, as well as in some Asian countries. Housewives love them for their high quality and low price. The products of this company are light, comfortable, environmentally friendly.

Vitesse

Very functional and, at the same time, beautiful pans from a well-known French company. Cooking will be a real pleasure. The price scale is very diverse, you can find quite budget models that are in no way inferior in quality to expensive ones.

Rating of ceramic pans

This nomination has its own leader - the German company Fissler. The best pan of this class is Fissler Protect Alux. You can cook everything, even the most delicate vegetable and fish dishes, requiring a special temperature regime.

This model is made of very good aluminum. Ceramic coating is applied in two layers. The pan heats up very quickly. A special coating of the bottom does not allow food to burn.

Rating of stone-coated pans

According to consumer reviews, the best model in this category is the Gipfel Zenit. It is made using the latest technology. Thanks to the special coating, cooking time is significantly reduced. Food warms up evenly, does not burn. The pan is very reliable, lasts a long time. Caring for her is extremely simple.

However, this company produces expensive products. There is another drawback - there is no cover in the kit.

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Stock footage

In this article, we tried to fully and fully reveal the topic of which pan is the best and safest. We hope that thanks to this review you were able to decide on a suitable dish option for yourself and are fully satisfied with the result of cooking on it.