How to choose a good frying pan

According to statistics, the sales leader are the medium size and depths, which have a long handle and laid edges. Such a frying pan seems most optimal and convenient in all respects suitable for the preparation of most dishes. But it is important and what kind of frying pan is made. And experts generally advise you to choose a weapon of frying, focusing on the size of your own burners. It is very important that the frying pan is not much wider than their – just so food will be able to relocate evenly.

It is necessary to determine the quality of the pan in the following criteria:

– Skin, the more reliable, the more it weighs. The weight is caused by the bottom thickness – The thicker, the more reliably the product. The bottom must necessarily be thick, so there will be no deformation from the effects of high temperatures.

– Material is very important from which frying pan. Aluminum products of any nature are extremely short-lived. It is not enough that the bottom of this metal when heated with high temperatures is deformed very quickly, so aluminum also allocates non-displeased substances for health. From overheating in an aluminum frying pan, internal coating suffers – Directly the Teflon himself.

If the bottom is too thin, Teflon evaporates faster. If you choose an aluminum fryingkin, then you will consider – Its bottom should not be thinner than 5 mm (if it is a frying pan for meat) and not thinner 3 mm – for pancakes. According to strength, they are superior to titanium frying pan, but the most durable are cast iron.

– The most comfortable and durable is considered a cast iron frying pan. It can be used both for rapidly roasted products on intense heat and for continuous cooking on weak heat. The best feature of the cast iron is that it easily withstands different differences in temperature regimes, even the highest. And the product is not completely deformed at all. There is, however, in such dishes and their minus: it cannot be used for cooking in the microwave. Yes, and on the usual plate, a dish cooked in the cast-iron dishes, you need to extract immediately after readiness to avoid the acquisition of the metal taste. Ready products are better stored in glass containers.

The feature of the dishes from the cast iron is its rough surface in need of a scrupulous and proper care. If such a frying pan does not care for such a frying pan, then the dishes can purchase corrosive traces (simply rusted) and come into disrepair. In addition, it will be pretty spoil the color and taste of cooked dishes. And we must not forget that vitamins are destroyed under the influence of iron salts.

– Teflon frying pan is best suited for daily frying eggs, potatoes or meat. At the same time only need a wooden blade, so as not to scratch the surface. Such a frying pan is very easy to wash the usual sponge for dishes. Of course, you only need to avoid metal sponges. Alas, such frying pan with non-stick coating are short-lived. Over time, even the most high-quality Teflon is erased. Even the most accurate appeal will not be able to change the situation, and the time will come when it is necessary to replace the frying pan.

– The bottom of the high-quality pan must be smooth, without dents and bugs. If it is a ribbed outside, the frying pan warms it more evenly and can hold the temperature for a very long time.

Buying a frying pan with a non-stick coating, be sure to look inside and look close to the snack of a pan. It happens different – Smooth or with applying a relief pattern that creates a larger antiprigar effect. It is the embossed convexity that allows food to be less in contact with the bottom of the frying pan and, accordingly, do not burn. The type of drawing does not affect non-stick properties, but it will be better if the relief is convex. It is best to choose a good frying pan with a double steel bottom, but this pleasure is expensive.

What should be a high-quality pan?

First of all, it is necessary to pay attention to what thickness of the wall frying pan. Than they will thicker, the better. Skin with thin walls heated quickly, but it is rather soon deformed.

Important question – Fastening the handle. Best if the pan is cast, and the handle – Removable. Such a frying pan can be used as a form for pies. As it will be easy to put in the oven. If the handle is fastened by a bolt, then the coating around the mounting place will constantly be cleaned, and its pieces will fall into the food.

For the gas stove, it is better to acquire a pan who have a ribbed outdoor bottom. But for the electric stove you can choose a frying pan from any material. Glass ceramics requires dishes, which has a thickness of the bottom from 3 mm.

How to choose a good frying pan

Useful advice

During the washing of cast-iron frying pan, it can not be scared. If the residues of food are strongly supposed to a pan, then you just need to heat in it a little water, add tools for washing dishes and leave up to complete cooling for a short time.

If you want to buy a lot of kitchen utensils right away, it is better to purchase a set. So you will need fewer caps, as you can use the same lid and for frying pan, and for pots.

It is not recommended for a hot frying pan pouring cold water! So the bottom is quickly deformed, and cook on it is very problematic.

Metal alloy frying – a good option. The newest materials have a very good heat transfer, which allows frying products, tomorrow, stew them under the lid.

Better if the skillet is equipped with a heat diffuser – Dispenser heat. It performs the feature of the anti-informational disk. The best option, if the heat diffuser will be cast together with a frying pan.

Need to remember the special wooden or teflon spatulas. Scratch – Enemies number one for any non-stick coating.

For various products it is better to have several different frying. Especially if you are extremely susceptible to smells and mixing tastes. It is recommended to start separate frying pan for fish and meat. It is also necessary to periodically learn them on an open fire to eliminate the residues of food and unpleasant odors that could not be removed when washing.

How to choose a good frying pan

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