In the life of every mistress there comes a time when you need to change or diversify your inventory. And at this moment it is rather important to find quality products, the same frying pan should also be chosen wisely. The time comes X, and we are already standing in the supermarket. Eyes run from the variety on the shelves: here you and the steel frying pans, and cast iron, and aluminum, and with all sorts of covers. To choose among them the best, before buying should determine for themselves the requirements for the frying pan and the conditions of its operation.
Basic types of frying pans
Consider the most common types of frying pans.
- Cast-iron frying pans, time-tested, as they were used by our grandmothers-great-grandmothers. But they have some special feature: they need special care. Modern detergents are not created for these pans. This is due to the porous structure of the cast iron, due to which the fat coating is formed over time. Careless mistresses who ignore this warning risk to find rust on their assistant. To avoid this, after cooking, it is desirable to wash the pan with boiling water.
- Steel frying pans are quite reliable, but do not have a non-stick coating, so they need to be hooked. From overheating, they can be covered with ugly "leaking" patterns. An important advantage is that the steel is chemically passive, therefore, the negative effects on food during cooking are much less.
- Aluminum frying pan is relatively inexpensive, evenly heated and much lighter than its "counterparts".But the food burns on them, and the acid and alkaline components that are released from the metal during cooking are harmful to health.
- Recently, the widespread use of non-stick coating, which is often applied to aluminum frying pans. At all on hearing the phrase "teflon covering", that testifies to its prevalence. Teflon does not allow it to burn while preparing food, and the relief ornamentation on the bottom only strengthens the effect of the anti-burn. But even such a wonderful cover has its "weak" places: it does not like overheating and is easily scratched. To avoid scratches, it is necessary to use wooden or plastic blades during operation. Your frying pan will be long in good condition if it has thick walls, a cellular bottom and a massive layer of Teflon.
- A new stage in the evolution of coatings is the ceramic coating. Its peculiarity is that already familiar to us non-stick properties are supplemented by strength and environmental friendliness.
When choosing a frying pan, it should be noted the importance of designations applied on the bottom, which will prompt on which plate it is preferable to use;The diameter of the bottom should coincide with the diameter of the burner;and pay special attention to the quality of the pen.
And remember: a frying pan with a damaged coating, whether Teflon, ceramic or any other, can not be used! We must buy a new one.