Which frying pan is better?

It's no secret that it is in the kitchen that a woman spends a large part of her life. And it has long been noted that properly selected kitchen utensils can make finding there not only not burdensome, but also to transform its pleasure. Today we will devote our conversation to what kind of frying pan it is best to choose.

How to choose a frying pan?

So, it is decided - we go for a new frying pan. What do you need to pay attention to? First of all, on:

1. The size. In the farm there must necessarily be several (ideally - five) frying pans of different sizes. Their diameter and shape depends not only on the wishes of the hostess, but also on the type of plate. For example, when cooking on an electric stove, the diameter of the frying pan should exactly match the diameter of the burner, and for a gas stove it is not critical.
2. Material. Today, not only classic frying pans of cast iron, aluminum and stainless steel can be found on the market, but also ultra-modern ones with various non-stick coatings: Teflon, ceramics, titanium. They differ not only in price, but also in their frying characteristics, so we will dwell more on what coating is better for a frying pan.

Which frying pan is better for frying?

No, perhaps, better material for the frying pan than the good old cast iron. Without any exaggeration, frying pans made of cast iron are in the lead by the "price / quality" ratio. Let the cast-iron frying pan look and not so modern, but on it the most delicious dishes are obtained. And all thanks to the fact that the cast iron quickly heats up and keeps heat for a long time. In the care of cast iron frying pan is also unpretentious, the only thing to do is to heat it before the first use. To do this, a cleanly washed frying pan is thoroughly lubricated from the inside with vegetable oil and placed in a heated oven for two hours upside down. Well proven and frying pan made of stainless steel, because they do not oxidize, which means they do not spoil the taste of products. But aluminum frying pans are quite capricious manners and require the purchase of special spatula. The greatest advantage of such pans is light weight.

Frying pans with non-stick coatings come from abroad, although they allow us to prepare food with minimal fat addition, have a number of significant drawbacks. First, they are quite expensive. Secondly, the safety of their coverage for health is very doubtful. Thirdly, such frying pans are capricious in care: they do not like sudden temperature changes, they are afraid of scratches and aggressive detergents.