We often think that a single pan is used to cook everything. It is nothing. A steak is not cooked in the same way as a fish. So each food requires a suitable pan to preserve its flavors and aromas. Each coating is intended for a specific use in the culinary art, whether it is on lively or soft cooking. Similarly, the size of a pan is chosen according to that of the hob. The good news, today, all stoves are made to be used on all fires. Here are our tips for choosing them. The search for the best frying pan begins now.
What type of material for what use?
What do you want to prepare? Meat, fish, vegetables, eggs, sauces, pancakes? Behind this question which can seem singular, hides a whole problematic. Because depending on the type of ingredients you want to prepare, you will need a suitable pan. On the market, the main coatings and materials found are stainless steel, cast iron, aluminum, copper, sheet steel, non-stick. What are their differences and their use? From reviewho you will get more ideas about the same.
Stainless steel or stainless steel pan
Easy to clean and resistant to cleaning agents, a stainless steel or stainless steel pan is foolproof in contact with foods with high acid content. Often combined with aluminum for a homogeneous distribution of heat, the stainless steel used is 18/10 which means that it contains 18% chromium and 10% nickel. Stainless steel preserves the nutritional qualities of food and brings out the most subtle flavors. They are found with added bottoms (very thick encapsulated sandwich bottom) and multi-layer integrated bottoms (made in one piece). Only drawback: you have to use a lot of fat to prevent food from sticking. Its advantages are to have a very rapid rise in heat and to endure high temperatures.
Sheet steel stove
Without coating, no chemical component is therefore added during the production of a sheet steel pan . It reaches high temperatures and allows food to be seared very quickly, thus avoiding the loss of vitamins and nutrients. Sear, grill, brown and grill are its main functions. Good news, it improves with time and acquires a patina that makes it still pretty. It must be pelletized before any use.
Non-stick pan
A non-stick pan is reserved for cooking at low and medium temperatures. It is used to simmer, reheat or simmer dishes without ever searing or grilling them. However, the new non-stick materials now allow slightly higher temperatures. Please note, the non-stick pans do not support metal utensils. Knives, forks and spoons are therefore to be avoided. At the first scratch or when the food starts to bond, it’s time to change it. With correct use and maintenance, it is advisable to change it every two to three years.
