Which pan to choose?
The taste of the prepared dishes is influenced not only by the ingredients, but also by the quality of the kitchen utensils. If the dishes are of poor quality, no matter how hard you try, what you cook will be far from ideal. Let's talk about choosing a frying pan. First of all, you should pay attention to the material of manufacture. In the old days, there was no such question, because all available pans were made of cast iron. However, the cast-iron version of the frying pan can be considered universal, and this is far from the worst choice even with the advent of more modern materials.
Which pan to chooseA cast iron frying pan is easy to clean without requiring the use of a detergent: it is ignited over a fire and rinsed with cold water. In order to form a natural non-stick coating on the surface of the pan, it is calcined with vegetable oil before the first use.
The disadvantage of cast iron is that the cookware made from it is very heavy. However, it is relatively fragile and can crack if dropped. If the rules for handling cast iron cooking utensils are not followed, rust will form on them.
The stainless analogue of cast iron is titanium. However, this additional benefit, while retaining all the other pluses of a cast iron pan, will cost a lot.
Those who do not like cast iron and titanium pans with their weight should look at the options made of steel or aluminum. Stainless steel does not react with food when heated. But due to the small thickness of the steel frying pan, it is quite easy to deform it.
You don't have to spend a lot of money on a frying pan made of aluminum, it is lightweight and heats up quickly. The disadvantages of aluminum include its softness. The aluminum pan is easy to scratch. It is not resistant to overheating, acids and alkalis. Food burns very easily in a non-stick aluminum skillet. Don't expect an aluminum frying pan to last long. By the way, if you are a resident of our capital, then it is very easy to buy a frying pan in Moscow , you can do it on the website of the company KupiTarelku.Ru.
The advent of induction hobs was the impetus for the invention of new types of pans. The induction frying pan has a steel bottom with a magnetic effect. For a glass-ceramic stove, it is better to select a thick-walled pan. Glass ceramics heats up more than a conventional gas stove. It is also important that the bottom is perfectly flat.
However, when buying a frying pan for a certain type of stove, it is not necessary to understand the materials of the dishes. The main thing is to know the type of your stove. Well-known manufacturers supply their products with markings by which you can find out which types of stove the pan is suitable for.