A frying pan and a saucepan are the most indispensable utensils in the house. On good coverage pancakes will never stick, vegetables can be stewed with a minimum amount of fat, and all food turns out healthy and wholesome. Our rating of frying pans will tell you about the best manufacturers.

Tefal

A world-famous French company that invented the non-stick frying pan. Today, the range of Tefal frying pans is so large that they can undoubtedly be given first place. All models have a special Therm-Spot indicator, which makes the cooking process very convenient - a completely red circle will tell you when to put food in the pan.

The Expertise collection features a special Titanium Excellence coating reinforced with titanium particles. These pans are suitable for any type of hob, including induction.

There are Tefal Jamie Oliver cast aluminum cookware that is lightweight and easy to use and heats up quickly. In this case, the heat is distributed evenly over the entire surface.

And the Meteor Ceramic collection with a durable ceramic coating reinforced with mineral particles allows you not to be afraid of any scratches. This frying pan will last a very long time even with intensive use.

The warranty on non-stick coating in frying pans is 2 years.

TVS

An Italian company whose acronym translates as technology, style and versatility.

Manufacturers have chosen aluminum as the main material for the production of cookware. In addition to pots and ladles, TVS's product range includes saucepans, grill pans and pancake pans.

The Aphrodite collection is a special design set designed for creating food for a couple in love. Dishes cooked in such a frying pan will be remembered for a long time.

And the “Arco” series has rubber-like matte handles, a body made of thick aluminum for better heat conductivity, suitable for all stoves, including induction.

Rashid Karim's titanium-coated Hook line of frying pans is abrasion and scratch resistant. Exclusive steel handles allow you to conveniently hang dishes in plain sight.

All products are resistant to damage, water-repellent (and therefore not susceptible to chemical influences). It is easy to keep in excellent condition. Warranty - 5 years.

Rondell

A German brand that can often be found in the kitchens of the most famous restaurants. Rondell has a huge selection of regular and pancake frying pans, woks and grills.

The material from which the cookware is made is anodized aluminum, durable and safe for health. The triple and fused bottom allows you to achieve the effect of a Russian oven, when food can simmer for a long time.

The Marengo Series is a lightweight extruded aluminum cookware lined inside with a patented two-layer Xylan Plus. Outside - silicone polyester, resistant to any high temperature.

The Arabesko collection features interesting prints on the bottom, and grill pans must have drainage grooves.

Fissler

The entire line of products is divided into crispy (for a crispy stainless steel crust), protect with a non-stick coating (gently frying products) and special - highly specialized wok, grill, oval frying pans for whole fish.

The French company also produces a special frying pan for gratins and casseroles.

NMP, Neva-Metal

A Russian company that combines European quality and affordable prices. Their non-stick series is water based corresponds to safety class 4, and ceramic - to German standards. Moreover, all frying pans are wear-resistant, and their machined bottom is in perfect contact with the fire. The service life of the products is from 2000 (cast series) to 3500 cycles (Zhemchuzhina).

The cast body of the pans and the combination of aluminum and silicon hold heat well, with an additional simmering effect. The frying pans have removable handles, which allows them to be used in the oven.

There are a lot of collections: “Ferra Induction” and “Pearl” (with a light crystal-polymer coating), “Cast” (with a 3-layer non-stick coating) and “Titan” (cycle - about 4000 preparations). There is a special “Fun” series for little lovers of morning pancakes.

Gipfel

Aluminum and cast iron frying pans created using German technologies in Turkey and Asia.

Cast iron DILETTO with non-stick coating are available with special stands, convenient for serving in restaurants or on a holiday table.

The BADELL collection has an enamel top and is suitable for induction cookers. Among the aluminum ones, the Zenit series is notable - these are frying pans of non-standard shape, with a non-stick marble coating.

The handles of the pans are made of both stainless steel and wood.

Biol

The Ukrainian company, in collaboration with leading Italian and German manufacturers, produces low-cost and high-quality frying pans for any type of oven. Pancake, wok, classic - the range is very wide.

Grill pans come with a special press for tobacco chickens, but modern cast iron pans (as well as duck pots, cauldrons and stewpans) are most in demand. They are made from high-quality cast iron, thermally treated in a special way. Comfortable wooden handles minimize the risk of burns and are removable so they can be placed in the oven.

Fluoroplastic as an anti-stick coating (up to 40 microns) is applied in a large layer and such a product lasts a very long time. Therefore, exposure to all kinds of acids during cooking will not have a destructive effect on the dishes and there will be no reaction. Products with such an additional layer are 4 times superior to ordinary cast iron and will last at least 5 years.

In addition to cast iron, Biol produces frying pans made of cast aluminum (with a grooved bottom, smooth and thickened). They come with bakelite handles.

Kukmara

A Russian company from Kazan with more than half a century of experience in the production of aluminum cookware. At the moment, they produce cast frying pans, with a machined or thickened bottom (up to 6 mm), with ceramic, non-stick or decorative coating.

Dishes with a ceramic layer are very resistant, have a machined bottom, and heat up evenly and quickly.

Kukmara has a very large range of non-stick frying pans. The “Tradition” line with a marble layer is interesting. “Palette” are bright frying pans that will look great in a kitchen of the same color. In addition, the two-layer coating is reinforced with super-hard particles and will last a long time.

Decorative enamel Greblon Decor is resistant to oils, abrasives and detergents.

Moneta

These are Italian frying pans with over 80 years of history. The company produces cookware with non-stick coatings, as well as ceramic ones. The collection of aluminum cookware with ceramic lining is quite large: there are classic, pancake, and grill pans (square and with a ribbed bottom).

Bakelite handles are foldable, which is convenient for storage and baking in the oven. Some models, for example, "Symphony", have a heating temperature indicator.

Vitesse

The company produces frying pans, saute pans and woks from 3mm thick forged aluminum with Eco-Cera non-stick ceramic coating. It is perfectly smooth and not subject to oxidation. The bodies of the pans are resistant to deformation, and the bakelite handles practically do not heat up.

The largest capacity of the stewpan is 3.9 liters. Many models come with a grill and lid, as well as a wooden spatula and spoon.

All stainless cookware is suitable for induction ovens.

For housewives, baking pancakes is an everyday activity. Fragrant baked goods with lots of holes are always in demand and loved by all household members. How to choose a pan for pancakes so that there are no incidents when making them? On what kind of dishes pancake dough does not burn and is easily removed - we will dwell on these and other questions below.

A little history

Sour flatbreads, the predecessors of modern pancakes, were baked by the ancient Egyptians back in the 5th century BC. In Rus', the first mention of them was closer to 1000 AD. Yeast was added to the dough and it turned out thicker than today's dough. Years passed, and by the 11th century they became the main symbolism of the Russian holiday Maslenitsa. In other historical chronicles there is another explanation - the round shape is similar to the pagan sun god Yarilo. The ancient Slavs worshiped him and other deities.

Since ancient times, pancakes have been used to say goodbye to the harsh winter, awaiting the arrival of spring. The Church failed to eradicate the custom and officially recognized Maslenitsa on the eve of Lent. Pancakes were baked from different flours and recipes:

• traditional wheat;
• rye;
• oat;
• buckwheat

The tables were bursting with variety; the golden sunshine was served with dairy products - cow's butter, milk, sour cream and cheese. The first frying pans were made of cast iron, small in diameter (comparable to the size of a saucer). Used several round shapes, secured together by welding. Only pancakes were baked on such dishes.

What are modern pancake pans made from?

In the market of modern kitchen utensils, pancake makers occupy not the last place. Here are the types of frying pans based on material:

• traditional cast iron;
• steel;
• aluminum;
• copper;
• from glass ceramics.

There is one more difference between frying pans - without coating and with a non-stick layer. Each representative has advantages and disadvantages. The choice of “yours” is individual, it depends on the preferences of the housewife, requirements, and price category.

With non-stick layer

Application of a special coating provides a non-stick effect and a minimum of oil for frying. The product quickly heats up to the required temperature (up to 215 degrees). They are lightweight, inexpensive, and easy to care for. Advantages of the non-stick layer:

• minimum time for warming up;
• reasonable price;
• don't require a lot of oil.

There are significant disadvantages - you need to monitor the temperature (no more than 220 degrees), you need to turn over and remove the finished pancakes with special spatulas. The bottom should not be rubbed with abrasive agents; it should be washed carefully with a soft sponge. For the novice cook, these frying pans good option to gain experience.

Ceramic coated

Aluminum frying pan with ceramic coating from light to almost chocolate shades has smooth surface. Unlike Teflon, the ceramic layer:

• more resistant to metal objects;
• does not emit toxic substances when heated;
• better in terms of non-stick characteristics.

A significant disadvantage is that the cost of the utensils is higher than those with Teflon coating. To prepare you should:

• wash thoroughly;
• wipe dry;
• Heat gradually, add oil and heat.

If everything is done correctly, then almost no oil will be needed when frying pancakes. Ceramics absorbs it when heated, this will be enough. When finished, the ceramic coating is not left dirty. The cooled pan must be washed thoroughly.

Marble pans

New technologies are used in the production of coatings. Continuing the tradition of ceramic bases, marble and granite are used here. The cast aluminum product with a thickened bottom is distinguished by its light-colored bottom. According to the characteristics of the frying pan, it ranks first in the rating by:

• scratch resistance;
• safety when heating;
• minimum oil consumption.

The downside is the high price of frying pans with marble coating.

Huge selection Kitchen utensils made from food-grade aluminum are amazing. Products with a reinforced bottom are quite suitable for baking. Let's name the advantages:

• weighs little;
• easy to care for;
• budget price.

Disadvantages to keep in mind:

• the appearance of any scratch precludes further use due to the toxicity of the material;
• subject to deformation when heated;
• the metal heats up quickly (high thermal conductivity).

If you decide to purchase aluminum frying pan, choose products with a thick bottom and walls. How to properly care when preparing for use for the first time? To do this you need:

• wash with soapy water warm water;
• dry paper towel;
• heat, grease with oil.

If the dough still burns and sticks, it means that the pan is not heated enough or there is not enough oil.

Copper products

Copper cookware, like cast iron, has been used for cooking since ancient times. Natural coffee lovers know a lot about copper Turks. The material has many advantages:

• heats up evenly, excellent thermal conductivity;
• maintains temperature for a long time after turning off the fire;
• easy to care for dishes;
• The weight of the products is optimal for use and care.

One of the significant disadvantages is the price is higher than dishes made from other materials.

Induction cookware

Peculiarity - protective layer diamond-coated bottom. It is almost impossible to scratch the coating. The fine-grained inner surface quickly helps distribute the oil. The pancakes do not burn and are easy to remove. The long service life pays off the purchase costs. The handles are not afraid of heat; you can safely hold the frying pan by them without oven mitts.

Pancake maker without stove

Appearance electrical device made the baking task easier. Advantages of pancake makers:

• there is no need to oil the surface before frying;
• coating only with a non-stick layer;
• The kit includes a special spatula;
• Fast heating saves time.

Which pancake maker to choose? Let's look at the main criteria:

• the surface dimensions should be familiar to the housewife;
• the industry offers devices with different functions - for pancakes and baking waffles, shortbread treats, you need to take these varieties into account before purchasing;
• the power of the product is proportional to the size and number of modes;
• the cost of the device depends on the given parameters.

If you are not put off by the lack of sides, the high cost of a multifunctional gadget for different dishes- pancakes, waffles and cookies, you have a successful purchase.

Interesting articles:

About grandma's cast iron...

Time-tested cast iron cookware is not inferior to its position today. The advantages of the products explain their demand and popularity:

• reliable and durable;
• keep warm for a long time;
• easy to remove and bake.

Among the disadvantages we name:

• a heavy frying pan is difficult to carry and turn;
• difficulties with care;
• difficult preparation for first use.

These disadvantages are compensated by a long service life. Often pancakes have been successfully baked on old cast iron frying pans for more than 30-40 years. These are dishes that can be given to children for use. When purchasing, you should pay attention to the quality of the bottom. The ideal option is a slightly rough, smooth surface without chips.

Product care

If you bought a cast iron frying pan, read the rules for use:

• wash with soap and warm water;
• wipe thoroughly;
• put on hob, evenly sprinkle salt inside with a layer of up to 1 cm;
• leave the stove on for an hour, lightly stirring the contents with a spatula;
• after the color of the salt changes (from burning and technical oil during the production of cast iron), you need to turn off the heating;
• let cool a little, rinse again;
• dry, put back on the fire;
• pour about 80-100 ml of oil, heat it until smoke appears, reduce the temperature to minimum, hold for 18-20 minutes;
• Carefully pour all the oil into a container and rinse the pan without soap.

The purpose of manipulation is the appearance protective film on cast iron, non-stick. If the result is thin, rosy pancakes, you have best frying pan.

Which dishes to choose

When comparing all the characteristics of the proposed kitchen utensils, you must adhere to general rules. First of all, let's talk about the size of the bottom and walls of the frying pan. For lovers of fluffy, tall pancakes, we advise you to consider purchasing small products with a bottom diameter of 16 to 18 cm. Regardless of the material, better dishes with a thickened bottom (from 4 mm and thicker).

For ease of turning over and removing, the height of the sides should not exceed 1-1.5 cm. From reviews of baking lovers, the angle between the base and the walls is more convenient than 90 degrees. In this case, dough residues will not accumulate, and caring for the product will be easier.

If you prioritize products with filling, you should pay attention to large frying pans with a diameter of 20 to 26 cm. To flip, it is better to hold the frying pan by its long handle. Therefore, its length of 18 cm or more will be optimal.

Then drops of hot oil will not reach the skin of your hands. The handle should not be hot during cooking. Better wooden handles or made of a special alloy with silicone inserts.

The shape of the bottom depends on the requirements for pancakes. What is better to buy - a square or round frying pan? For baking filled products, choose dishes in the shape of a square. IN large families a product with pictures or emoticons on the bottom will be in maximum demand. Children will enjoy eating pancakes with patterns.

Advantages of a special pan for pancakes

Any housewife has a lot of frying pans at her disposal in the kitchen. Vegetables are stewed on them, potatoes and cheesecakes are fried. Of course, you can bake pancakes in regular dishes.

From practical experience, better products are obtained using utensils specially designed for this purpose. It should not be hazardous to health.

Advantages of using a special frying pan:

• the bottom does not need to be heavily coated with oil, thanks to the treatment or non-stick coating;
• long term using quality products;
• maintenance of the product is minimal, with the exception of cast iron frying pans, but we have already talked about them;
• The dough is evenly fried, with a golden crust, and does not burn.

We hope that we have answered all the questions about how to choose a pan for pancakes. Given the variety of cookware, the requirements for all products are standard. A normal pancake pan ensures even browning, easy removal and minimal oil (see video).

It is impossible to say which coating is best for a frying pan without taking into account the metal used to make the utensils, the dishes that you plan to cook, and even the composition of the family.

This review will introduce you to modern types of non-stick coatings, their advantages and disadvantages, approximate cost, features of use, care and storage. After analyzing the information and facts, you will choose and buy the most practical and reliable frying pan at the best price.

Why do you need non-stick coating for cookware?

On modern kitchen a frying pan without a non-stick coating is a rarity, becoming less and less common.

• The smooth non-stick layer prevents food from burning and sticking during cooking. Even if the meat or pancakes burn, nothing will stick to the surface of the bottom.
• Cooking in such pans does not require large quantity oil and other fat, just enough to cover the bottom.
• After using the dishes, they can be easily washed without using brushes or hard sponges; a soft sponge will suffice.

Non-stick layer needed not only inside, but also outside. This makes cleaning easier and helps maintain the attractive appearance of the dishes for a long time.

Perhaps the only material that does not need non-stick protection is cast iron. However, cast iron pans are expensive, heavy, and fragile. You don’t want to limit yourself to cast iron only, so study the market offers and decide which frying pan coating is ideal for you.

Advantages and disadvantages of modern types of coatings

Any non-stick coating, even if advertised the best chefs and experts, imperfect. You need to choose taking into account the dishes you are going to cook, the type kitchen stove, personal preferences and even the oil you use most often for frying.

Teflon coating for non-stick coating

Teflon coated aluminum frying pan the first non-stick cookware, available to housewives. During the production process, Teflon is applied to the bottom and walls of frying pans and pots. In the early years, Teflon cookware caused a stir, then it began to be considered harmful. However, most of the myths about harm turned out to be only advertising gimmicks of cookware manufacturers with other non-stick compounds.

Advantages Teflon coated frying pans:

• possibility of application to dishes of any configuration;
• high non-stick properties;
• ease of care;
• low cost.

Flaws there is also:

• Do not heat above 200 degrees - when high temperatures Teflon can release those same harmful substances;
• It is not advisable to use without oil;
• not suitable for long-term cooking at high temperatures;
• high risk scratches;
• utensils with a damaged Teflon layer cannot be used;
• cannot be filled cold water hot frying pan.

Choose Teflon pans for cooking scrambled eggs, fried potatoes, pancakes, pancakes, croutons, vegetables. For frying meat, it is better to look for other dishes.

Selection rules:

1. Look for a frying pan with a thick bottom - the thicker it is, the more resistant the product is to high temperatures. To determine the temperature, manufacturers came up with indicators - circles on the bottom that change color.
2. Carefully inspect the Teflon layer from different angles so as not to buy a defective product or a product damaged during transportation.
3. To reduce product contact with fat, give preference to a grill-type textured bottom.
4. Teflon pans come in aluminum and steel - the latter are stronger, more resistant to deformation and more durable.

Ceramic non-stick coating

A modern frying pan has nothing in common with ceramic cookware, but it is considered to be just as environmentally friendly and safe. When heated, such dishes do not emit toxic substances, since the protective layer contains only natural components - clay, sand, stone.

To create a non-stick layer, two methods are used - spraying or rolling. Spraying is done on finished pans, so the layer turns out even and is not damaged during the molding process.

Rolling is done on metal sheets, from which frying pans and other shapes are then made. Coated products are more expensive, but better, more durable and more practical. As a rule, ceramic coating is done on both the internal and outside.

Not only are there ceramic frying pans with a white coating on sale, the ceramics are painted in different shades, so look in store windows not only by color.

After purchasing, do not rush to fry eggs, wash the pan first warm water and wipe dry. Lubricate the dry surface vegetable oil odorless. As a rule, manufacturers include care instructions; read them carefully before use.

Advantages ceramic coating:

• is not afraid of high temperatures and can withstand heating up to 450 degrees, which means you can fry meat;
• relative scratch resistance compared to the Teflon layer;
• ease of care - nothing sticks or burns to the surface;
• you can use a minimum of oil (frying without oil is a misconception, don’t try it if you don’t want to ruin the coating);

Weaknesses:

• ceramic spraying is afraid of temperature changes - never pour cold water onto a hot surface;
• easy to scratch metal objects– do not stir with forks and do not cut food and dishes in a frying pan;
• It is undesirable to soak in water, especially with solutions and detergents– wash immediately;
• It is unacceptable to clean with abrasive powders and hard sponges - only soft sponges.

Selection criteria:

1. A high-quality ceramic frying pan cannot be suspiciously cheap! Buy products from well-known brands, pay attention to the instructions and packaging.
2. The thickness of the bottom must be at least 4 mm; a smaller thickness is only suitable for quick dishes and the oven.
3. The coating must be uniform without damage or stains.

Stone granite and marble coating

They are also made from aluminum, so don’t take the name literally. Granite and marble frying pans belong to the same type - each manufacturer chooses what to call their products, but there is practically no difference in composition.

Apply evenly to the bottom and walls of stone-coated pans. composite layer, consisting of polymers and granite or marble chips. Manufacturers justify the environmental friendliness of tableware by the absence of fluoropolymers in the coating - the basis of Teflon discussed above.

A frying pan with a marble coating can be recognized by its heterogeneous dark surface with small light specks. Manufacturers advertise it as the most stable and durable, allowing housewives to use metal spatulas and forks while cooking. But the durability and wear resistance of the protection depends on the thickness and layers of spraying.

This type of non-stick coating is a durable film containing marble chips. On foreign-made products you can find the definition Marble Coating

Advantages:

• high scratch resistance, but do not scratch the bottom with forks;
• heats up quickly and evenly;
• maintains temperature for a long time;
• not afraid of high temperatures;
• meat with fat can be fried without oil;
• They last for at least two years if handled properly.

Cons granite coating:

• more expensive compared to Teflon and ceramic frying pans;
• deteriorate due to temperature contrast;
• Do not clean with abrasive or chemical agents;
• may collapse from impacts and falls;
• Not all models are dishwasher safe.

How to choose a frying pan with stone covering:

1. Pay attention to the number of layers of spraying - the more there are, the longer the dishes will last. This is especially important if you are buying a frying pan for frequent use.
2. Look for pans with a bottom thickness of at least 6 mm and a wall thickness of at least 3.5 mm.

Titanium frying pan - myths and advantages

In only a small percentage of this valuable substance, even the slight presence of titanium makes the cookware resistant to burning and scratches. Manufacturers claim that such pans can last from 10 to 25 years. Hence the higher price - the cost of titanium products is several times higher than that of available Teflon products.

It is believed that titanium is inert and does not react with products, so the taste of the dishes is not threatened by extraneous notes. The material does not oxidize, therefore it is safe and is not afraid of contact with any vegetables and fish.

Each manufacturer has its own patented technology, so you can find different names. But it’s better not to look at beautiful names, but on the composition. Please note that it does not contain nickel.

Which coating to choose

No expert can say which frying pan coating is the best, safest and most reliable, so any opinion is relative. The dishes sold in stores are certified and have safety certificates. This means you shouldn’t be afraid and look for a catch.

If you are concerned about health risks, look for was not included PFOA (perfluorooctanoic acid), cadmium, lead and other hazardous substances.

Ideally, you need to have several frying pans:

• inexpensive Teflon for frying soup, scrambled eggs, pancakes;
• ceramic for frying potatoes, vegetables, cutlets;
• stone for chops and whole cuts of meat.

You need to pay attention not only to the coating, but also to other parameters:

• shape of the bottom and walls;
• production technology;
• Comfortable handles:
• cover.

Uncoated frying pan is not a thing of the past

Despite the variety of non-stick compositions, there are still frying pans on sale today without a protective layer. In the inexpensive segment, these are aluminum cookware, and in the more expensive segment, cast iron has been proven for centuries.

Aluminum frying pans are very capricious, especially in the first days of use. Food constantly burns to them, and it can be impossible to wash the bottom without brushes and abrasives. But gradually the surface becomes less capricious. In such pans it is quite possible to cook and bake in the oven, using parchment for insurance.

Cast iron The utensil can last for decades; over time, its natural non-stick properties only become better. The absence of any coating allows you to cook in cast iron cookware at any temperature; it can be placed both in the oven and in a Russian oven. There are pots for cooking food directly over the fire.

There are also, but it’s better not to fry them, but to simmer vegetables, cutlets or pasta with gravy. When frying, it is difficult to avoid burning and sticking to the bottom. but stainless steel is not afraid of acids, feel free to prepare sauces from berries and fruits, do not be afraid to add vinegar.

Frying pans glass suitable for cooking in microwave oven and oven, as well as for quick heating or frying on an electric stove. For example, you can brown pancakes or reheat dumplings. For meat and long processes, such options are not suitable.

How to properly handle a non-stick frying pan

In order for the non-stick layer to serve for a long time and remain safe, you do not need to keep the frying pan in the cupboard, it is better to observe rules of use and care:

1. Do not use metal spatulas or spoons for cooking unless the manufacturer has indicated this possibility in the instructions.
2. Do not use hard brushes or steel wool for washing.
3. Do not place a frying pan without oil on the stove unless the instructions specifically indicate that you can fry without fat.
4. Avoid too much heat.
5. Do not add cold water immediately after cooking while the cookware is still hot.

If the coating is damaged so much that a layer of metal is visible, ruthlessly throw away the old one and buy a new frying pan.

Don’t be afraid to make a mistake when choosing a frying pan and don’t be upset if you bought cookware and then read negative reviews. Every person has their own opinion. Perhaps other housewives did not appreciate what would suit and please you. There is not and cannot be a better coating or a perfect frying pan. Everything will come in handy in the kitchen!

A frying pan is one of the indispensable acquisitions in every home. And really, what is a kitchen without a frying pan? And fry cutlets, and sauté onions, and, at worst, make scrambled eggs - for all these needs you simply need a frying pan. Yes, not just any, but a good one.

And today let's talk about how to choose the right frying pan.

Everyone has probably encountered a problem too large selection in the hardware departments of supermarkets. And if there is little experience in this matter, then the buyer will be seriously puzzled: which frying pan to choose - coated or uncoated? Lighter or heavier? Co removable handle or will it do just that?..

Cast iron: reliable, durable - cast iron frying pans

As everyone well knows, frying pans differ primarily in the material from which they are made. Each of us remembers from our grandmother’s kitchen with burnt edges, which produces excellent pancakes. Just a classic of Soviet cooking!

Experts believe that a cast iron frying pan is ideal for cooking foods that require a long heat treatment. Cast iron conducts heat very well, so it gets very hot. At the same time, burning of products to the surface is extremely rare.

This is due to the fact that cast iron is a rather porous metal, so during cooking, a non-stick coating forms on the inner surface of the cast iron frying pan. natural origin- fat film.

Another good thing about a cast iron frying pan is that it is completely resistant to acids. You can safely add lemon juice or vinegar essence to your food - nothing bad will happen to the frying pan.

But ultra-modern detergents and cleaning products are contraindicated for such a frying pan, since they remove fat without a trace and destroy the natural protection of the frying pan.

If you ask your grandmother, she will tell you that . As a rule, it is wiped after use, or the heated one is rinsed with plain water, then wiped dry.

What other precautions do you need to know to ensure that a cast iron frying pan serves faithfully for many, many years?

The first and most important thing is not to store cooked food in it. Second, do not leave any remaining water in the pan.

The only downsides to cast iron frying pans are, perhaps, weight and... fragility. Yes, strange as it may seem, cast iron often breaks when dropped.

If in the store you opted for a new one cast iron frying pan, then remember: you can’t fry anything on it immediately on the first day without special preparation

The dishes must first be washed well, dried, and generously greased. internal surfaces oil and ignite in this form over a fire or in the oven for about an hour.

Now, after the formation of that same protective fatty film, cast iron frying pan you can cook food!

Steel Aged - Stainless Steel Pans

A frying pan made of stainless steel is an option for lovers of tasty and healthy food. Why? The answer is simple: stainless steel is smelted in such a way that it does not interact with any other materials at all. Consequently, the taste of products cooked in such a frying pan does not spoil, and various oxides do not enter the human body.

The only thing bad that can happen to it is the colored stains that appear on careless housewives if they forget empty dishes on the fire.

The lightest - aluminum pans

It is known that aluminum is the lightest metal known to us. In this regard, a logical question arises: is it correct to use it for making frying pans?

On the one hand, such products are extremely light (even a guilty husband will not face the risk of going to hospital if he gets hit on the head by his wife), conduct heat well and are very inexpensive. On the other hand, everyone knows that frying food in such a frying pan is like flour. The food will certainly burn and be thrown away. You cannot use such a frying pan when baking in the oven: the food will stick, and you won’t be able to wash the dishes afterwards.

The disadvantages of aluminum frying pans also include the low acid and alkali resistance of this metal.

You can only turn and stir food during cooking in such a frying pan with a wooden spatula, otherwise the surface will be scratched. You cannot overheat aluminum - in this case, the dishes will become deformed.

When choosing an aluminum frying pan, carefully look at the thickness of the bottom: it should be at least 5 mm, especially if you plan to use the pan for frying meat. Also pay attention to this factor if you take aluminum cookware with Teflon coating. Any curvature of the bottom of the pan can lead to damage.

There is an option to buy not a stamped, but a cast aluminum frying pan. Such a product will be more reliable in operation due to thicker walls and bottom.

But in general, there are no long-livers among aluminum frying pans. Only if you use them once a week and only for a short time. For example, to cook scrambled eggs on Saturday morning.

Guest from America - Teflon frying pans

This continent gave us not only coffee and tobacco, but also Teflon.

In the 1930s, American specialists from a large chemical enterprise developed a new type of polymer based on ethylene.

The new material turned out to be thermo-, acid- and alkali-resistant. And it received a market name - “Teflon”, since its chemical name - polytetrafluoroethylene - is too bulky and completely inconvenient for mere mortals.

And just a few years later, the new polymer had its finest hour - it began to be used in the production of kitchen utensils. In particular, Teflon-coated frying pans are so loved by housewives that the price of such products sometimes skyrockets.

Modern aluminum or steel frying pans are often coated with Teflon.

The advantage of Teflon is that it allows you to fry any food well without sticking.

True, some manufacturers also claim that such miracle frying pans can be used to cook “without fat, water and salt,” but this, of course, is nothing more than an advertising gimmick.

If vegetables rich in moisture can still be fried in a Teflon frying pan like a grill, then cooking fish and meat without adding oil will be much more difficult.

Therefore, when buying a frying pan, you need to think about whether it is suitable for your type of stove.

As we already wrote above, if there is gas stove, then the housewife can safely use any type of frying pan.

If – normal electric stove, then you can buy everything except aluminum ones made using stamping. But you need to use frying pans in proportion to the diameter of the electric “pancakes”.

If the kitchen has glass ceramics, then only pans with a flat bottom are suitable. Do not use stamped aluminum cookware.

If you are using induction hob, That ideal option For you, there will be frying pans made of aluminum or “stainless steel” with a steel bottom.

Purpose and reason

Agree, in the kitchen you can’t get by with just one frying pan. Every housewife – and even more so the chef! – there is a clear division of which frying pan is intended for what.

Sometimes there are standard round frying pans - for all types of cooking. They are good for frying vegetables, preparing side dishes, frying cutlets and meat.

Many people buy it for fish special dishes oval shape.

For baking pancakes, there are pancake pans - these are round frying pans with low walls and a non-stick coating.

There are also grill pans on sale, which come in both round and square shape. They have a very ribbed bottom, and the juice released by the food accumulates in the gutters, as a result of which the dish turns out juicier than when cooked under normal conditions.

Conclusions

The modern world knows many manufacturers of frying pans and many non-stick coatings.

So before you buy kitchen utensils, you need to know exactly for what purpose you need a frying pan and on what stove it will be used.

The same Teflon - it can be applied directly to the multilayer bottom of a steel base, or it can be part of a non-stick ceramic coating, which is safer from the point of view of the environment and human health.

A product in a supermarket may even indicate such know-how as “granite coating”, but we do not recommend buying such copies - the likelihood that you will not come across a fake is too small.

It is important to look at the brand of the product: large concerns use advanced technologies in production, which significantly improves the properties of the cookware and is directly proportional to its price.

If you can’t buy an expensive branded frying pan, then pay attention to middle-segment manufacturers, in particular domestic goods. Thus, in hardware departments and stores you can find a good frying pan with a non-stick coating in the price range from 500 to 1500 rubles, while European brands will cost 3-5 times more. But resist the temptation to buy dishes for 100 rubles on the “lying” market. Such a frying pan will not last long for you, and besides, it may turn out to be unsafe.

Happy shopping!

To prepare many dishes, you need a frying pan, which must be of high quality and meet a number of requirements. When purchasing, you should consider tips on how to choose a frying pan regarding the basic parameters of these products. The market offers a wide range of numerous brands made from different materials.

What material is the best frying pan?

In stores you can find a wide range of frying pans, which differ not only in appearance, but also in their main characteristics. When wondering which frying pan is best to choose, you should first decide on the material. Eat different options from cast iron, ceramics, steel and others. Each of them has its own advantages and disadvantages, comparison of which will help you decide.

Ceramic frying pan

IN lately Ceramic products are becoming increasingly popular because they are environmentally friendly, lightweight and attractive. To understand how to choose a frying pan, you should consider the existing advantages and disadvantages of each option. Pros:

1. Used environmentally for production clean materials(water, sand and clay). In a non-stick frying pan, you can cook without using oil and not worry about anything sticking.
2. Given the high strength, wear will be low, since ceramics are highly resistant to scratches and chips.
3. It is also worth choosing a ceramic product due to the fact that this material can withstand high temperatures.

A ceramic non-stick frying pan also has a number of disadvantages that should be taken into account:

1. The price is high compared to other options, but the list of advantages justifies it.
2. Temperature changes have a negative effect on ceramics, that is, if a hot frying pan is lowered into cold water, microcracks will appear on the frying pan, which significantly reduces its service life. Not recommended long time soak the pan.
3. When making your choice, keep in mind that a ceramic frying pan is not suitable for induction hobs.

Steel frying pan

Stainless steel products are used in professional kitchens, but many housewives also choose them for cooking at home. If you are interested in which frying pan is better, we suggest considering the main advantages and disadvantages of this option. The advantages of stainless steel frying pans include:

1. Attractive appearance, the frying pan has a beautiful shine that is uncharacteristic of other options.
2. Stainless steel pans are lightweight.
3. The quality of the material is not affected in any way by overheating, burning of food and mechanical damage.
4. A steel frying pan can be used on induction hobs, but is also suitable for other ovens.
5. Steel does not rust over time and does not oxidize.

Let's move on to the existing disadvantages of stainless steel:

1. When heating a frying pan without food, green and blue spots appear on the bottom. This does not affect the quality and the disadvantage is only visual.
2. It is difficult to clean oil and food pieces that are burnt on the outside. Steel is afraid of abrasive powders, which can worsen its appearance.

How to choose a cast iron frying pan?

Products made from this material have been extremely popular for decades. They are best suited for frying pancakes and dishes that require prolonged simmering. It is worth noting that this metal heats up slowly, perfectly accumulates and distributes heat evenly. If you are interested in how to choose a good frying pan, then it is recommended to consider the pros and cons of cast iron. The existing advantages include the following facts:

1. It has good heat capacity, so it heats up for a long time and cools down slowly. These characteristics are ideal for preparing a range of dishes.
2. Many people like cast iron products because they are easy to clean.
3. Cast iron has low chemical inertness, so it does not interact with food and does not rust.

Continuing to figure out how to choose a good frying pan, you should pay attention to the existing disadvantages:

1. Don't like it cast iron products because of his heavy weight, which complicates the cooking process.
2. Cast iron is a caustic material, so it does not withstand falls and other damage.
3. It is not recommended to wash cast iron and it is better to simply wipe the surface with a napkin, so it is not advisable to cook pancakes and fish in the same pan.

What is the best coating for a frying pan?

Manufacturers use different coating options, regularly improving their quality. Non-stick frying pans are at the peak of popularity, but there are other options with their own pros and cons. In addition, each has its own characteristics regarding their care and the ability to cook at high temperatures. All this is important to consider in order to choose a frying pan that will not disappoint after the first use.

Teflon coated frying pan

This type of frying pan is the most popular, but it is worth saying that in European countries Teflon is already considered a relic of the past. If you are interested in how to choose a frying pan with a non-stick coating, you should keep in mind that products made of both steel and aluminum are coated with Teflon. They can have a smooth or textured bottom. When making a choice, you should consider the following information:

1. Thanks to the Teflon coating, there is no need to pour oil as food will not stick. The food will not burn or overcook.
2. To use the frying pan for a long time, it is necessary to provide special care. Only wooden accessories are allowed to be used when cooking. Dishes should not be exposed to high temperatures.
3. It is best to choose a heavy Teflon frying pan that will last a long time.

Frying pan with granite coating

This option is also called stone or marble, and it is just at the start of its distribution. Many experts are confident that granite cookware will soon become the most popular. You can choose a frying pan with a stone coating for the following advantages: environmentally friendly raw materials are used for production, the products are spacious, easy to care for and have a long service life. To understand how to choose a good frying pan, you need to take into account the existing disadvantages:

1. The marble coating is sensitive to damage, so it is not recommended to use iron spatulas during cooking and then wash it with hard sponges. It is worth noting that the presented version is much more difficult to damage than Teflon.
2. The disadvantages include the increased price compared to other options.
3. Products of well-known brands are often counterfeited, so there is a high risk of choosing a fake that will not have the advantages of original granite products.

Titanium coated frying pan

To obtain a super-strong base, manufacturers use ceramics with the addition of large amounts of titanium oxide, which improves the non-stick coating. The price of such products is high, which for many is a significant disadvantage. In addition, sometimes the composition contains additives of cheap raw materials, which can negatively affect the quality of the prepared food. If you are in doubt which frying pan to choose, you should consider the advantages of the presented option:

1. For production, environmentally friendly materials are used that heat up quickly and retain heat for a long time.
2. The coating is stable and is not afraid of mechanical stress.
3. You can not only fry, but also bake.
4. You don't have to use oil during cooking because the food doesn't burn.

Frying pan - dimensions

In most cases, the following diameters are found in stores: 18, 20, 22, 24, 26 and 28 cm. The size of the selected product can be seen on the packaging and it indicates the upper diameter, which is important for selecting a suitable lid. The instructions regarding how to choose the right frying pan indicate that you need to be guided by what you plan to cook, so for frying pancakes 15-16 cm is enough, but for cooking potatoes with meat you need a larger diameter. In addition, it all depends on the number of people for whom you have to cook.

When describing the rules for choosing a frying pan, it is worth saying that it is recommended to take into account the size of the burners on the stove. It is important that the product is not too large, since the food will burn in the center of the pan and remain raw at the edges. As for the height of the sides, then optimal value is considered 3 cm. To bake pancakes, choose a frying pan with sides 1 cm high.

Frying pan, which brand is better?

1. "Tefal". Leaders in the production of frying pans. The French company offers products high quality in a wide range. The frying pans have special indicators that indicate good heating.
2. "Rondell". If you are interested in how to choose a frying pan good quality, then pay attention to the range of this German brand. It uses environmentally friendly materials with sustainable finishes. The manufacturer gives a good warranty on their frying pans.
3. "Kukmara". This brand from Tatarstan uses Soviet standards in production. The manufacturer offers a wide range of products that have thickened sides and bottom. They are safe, high quality and affordable.