The taste of food cooked in a pan depends a lot on its quality. Ideally, it should be different for each dish. For example, for meat - a frying pan - grill, for pancakes - a pan with a non-stick coating. However, practice shows that most often housewives use one or two pans in everyday life. Therefore, the question of choosing a universal frying pan remains relevant.
Teflon coated pans
Commonly known pans are Teflon-coated aluminum pans. They deserve their love due to their light weight and the fact that they can be cooked with almost no added oil.
However, when heated above 200 ° C, they begin to emit carcinogenic toxic gases. Also, Teflon-coated pans are afraid of sharp objects, and their service life does not exceed two years.
Non-stick ceramic pans
The coating of such pans includes a nanocomposite polymer with sand nanoparticles, which allows the surface to warm up evenly and quickly. They are also relatively lightweight. And most importantly, they can cook dishes with a minimum amount of oil, while heating up to 450 ° C.
With all the obvious advantages, there are also disadvantages. Just like Teflon-coated pans, they can be easily damaged by sharp objects. These pans are not dishwasher safe. Do not use detergents that contain alkali. They are afraid of temperature changes and are not suitable for those with an induction hob. The service life with careful use is only one to two years.
Non-stick Marble Pans
In fact, this is the same Teflon coating that contains marble chips. Such a pan will be heavier than the ones described above, but lighter than a cast iron one. Thanks to the marble chips, the pan heats up evenly and quickly, but cools down more slowly. Practically not afraid of sharp objects and temperature changes.
For the pan to serve for a long time, the number of layers must be at least three. A frying pan with a 5-layer or more coating, a bottom thickness of at least 6 mm and with careful care can last 20 - 25 years.
It is worth noting that a frying pan with a marble coating costs at least 2,000 rubles.
Diamond and titanium coated pans
Their nanocomposite coatings provide mechanical and thermal resistance. They warm up quickly, evenly and are safe for health. Their service life is up to 25 years.
Diamond or titanium coated pans are expensive. They are usually sold without a lid and are not suitable for induction hobs.
Stainless steel pans
Stainless steel pans are easy to clean. They are durable, not afraid of knives and forks, which is why many cooks love them.
You need to cook on it with the addition of oil. At the same time, before putting food on it, the oil must be warmed up. During cooking, it is also recommended to stir the food so that it does not "stick" to the bottom and walls.
Cast-iron pan
On the farm, it is a cast-iron pan that can become universal. It warms up evenly and does not cool down for a very long time. In it, you can not only fry, stew, but also bake pies in the oven. A cast iron pan is not afraid of falling, temperature changes and mechanical stress. In addition, due to the natural, porous coating, into which the oil is absorbed and, thereby creating a "non-stick" coating, it can be used forever without harm to health.
Cast iron pans are heavier than others and cannot be washed in the dishwasher. But considering all its advantages, you can close your eyes to these disadvantages.
When choosing a universal pan, its diameter affects. For a family of 3-4 people, a frying pan with a diameter of 26 cm will suffice. Choosing from similar models, preference should be given to the one where the walls and bottom are thicker, as well as a greater number of non-stick layers. It will be a big plus if the frying pan has a removable handle. This will make it easier to clean and store. Induction pans are specially marked.
