How to choose a frying pan?

In any economic or specialized crockery store you will see so many pans! All colors, all models, from a variety of materials and at very different prices. How to choose a frying pan? Before making a choice, you need to carefully familiarize yourself with the properties of each model, because the frying pan is a dish in which we prepare food every day. This is the guarantee of our health and the health of our family. So let's figure it out.

So, you can choose a frying pan by the material from which it is made.

Cast-iron frying pan . It is designed for dishes that are cooked for a long time. Cast iron has the property of reaching and retaining a sufficiently high temperature for a long time. Stir food is not necessary. The porous structure of the iron contributes to the appearance on its outer surface of the fat film, which prevents the burning of food. If, according to the recipe, you need to add acid - lemon or vinegar, this will not affect the non-stick layer.

Pan of titanium . This frying pan does not give way to cast iron, on the contrary, it has a number of advantages: it does not completely rust. And in general, cooking in stainless steel dishes is most beneficial for health. These are stable materials that do not come into contact with chemicals under the influence of temperature and acids during cooking. These frying pans are not cheap, but if you are thinking how to choose a frying pan, give preference to health.

Aluminum frying pan . They are the most weightless of the whole family of frying pans. But the worst is overheating. They can even be irreversibly deformed only because of the increased temperature. Food on these frying pans very often burns. Their surface is easily scratched, and therefore, it is not worthwhile to touch them with metal tools (knives, forks, spatula). Rough brushes and washcloths, too. Another significant disadvantage of aluminum is that you can not leave food for long in this container. Due to contact with aluminum, it spoils much faster than usual. So take for the rule: prepared food in an aluminum frying pan - immediately shift to another container.

Teflon frying pan . Over the past twenty years, when asked which frying pan to choose, many housewives respond that Teflon. Usually, they are made of steel or aluminum, and the inner surface is covered with a special non-stick substance, called Teflon. But, firstly, these frying pans require a good and careful attitude. Metal tools can not be touched. To stir dishes, it is necessary to use a wooden or plastic spatula. And God forbid to wash it with a metal or abrasive sponge. However, Teflon frying pans are not allowed in America. It is believed that Teflon evaporates and releases harmful substances into the space.

Steel pans have thin walls and are deformed with little impact. Their unquestionable advantage over all other brethren is their ease.

If you are thinking how to choose a frying pan, there is another option of choosing which plate you have at home. If electric, then you need a frying pan with a bottom thickness of at least 3 mm. If you are the owner of the hob with a modern glass-ceramic coating, you need a frying pan with thickened walls, as the glass ceramic surface heats up much more. If your plate is induction, then special frying pans are needed for it.

We gave a lot of advice on how to choose a frying pan. We hope that now it will be easier for you to make the right choice.