Pans are made of stainless steel, aluminum or cast iron. Without or with non-stick surface? Ceramic or Teflon? Choose according to your tastes and needs. Come and walk with us to choose the best frying pan to make your food tasty.
Size First, think about how many people you will cook. If you are single or if a partner comes to you from time to time for a steak, a smaller size is enough. Otherwise, don't save too much on size. The market's top sellers have an average of 26 to 28 centimeters and fry three, four slices of meat or a smaller fish comfortably on them. The largest basins are 32 centimeters wide. However, the simple fact that they are heavier and harder to handle is to be expected.
Material Do you already know what size and shape? So what should your pelvis be made of. Every material has its own advantages and fits a bit differently. There's a time of tin pans and pans, none of our suppliers sleeping and researching the latest technology to make you happy.
Aluminium The economic indicator of the price/performance ratio handles this traditional material best. Aluminum perfectly conducts heat and can absorb and distribute it. Quite a lot depends on the way of production - the pan can be made of aluminum quite simply cold. Such dishes are just as strong everywhere - on the bottom and on the walls. Although it is not very expensive, on the other hand, there is a risk of deformation, especially if you get too hot. You don't smell too much in the pan with the bulging day. Oil runs to the sides where it is bathed, while in the middle it burns dry. But more advanced technology is casting hot. This will, among other things, make it possible to create a thicker bottom that not only improves the thermal conductive properties of the ladlebut it also naturally prevents it from twisting and will be better placed on the stove.
Titanium pans It is not titanium as titanium. This progressive and ultra-modern technology has opened up its way to your kitchens in recent years. Titanium is hard, very durable and perfectly non-stick. Even here, however, the method of manufacturing and applying the surface to the pelvis, which is usually made of aluminum, whose positive qualities you already know from us, is decisive. We do not want to make compromises, so we brought you something from the production of top German company Woll.
Stainless steel charm Are you a little conservative? Have you succumbed to the captivating beauty of stainless steel ? Over the past few years, its manufacturers have taken a big step forward. Sandwich thermo-accumulation bottom is a necessary minimum for our suppliers. However, they are increasingly using sophisticated multi-layer material to apply the benefits of a sandwich bottom to the entire pelvis. First three-layered: The extra-thick aluminum core is wrapped in 18/10 stainless steel on the inside, scratch resistant. The outside is made of magnetic steel, compatible with induction cookers.
Ultra-resistant cast iron Cast iron is a time-tested material. They can withstand everything and definitely have a cast-iron pan in the kitchen of your mom or grandmother. It is massive, extremely durable and lasts for decades. It handles high and low temperatures, has excellent thermo-accumulating properties and is naturally non-stick. Nothing harms her.
Always start cooking on a clean pan, debris removes not only food but also the life of the pan surface. Do not cook on a burner that is larger than the pan. The flames would cross the bottom of the bottom, damaging the pans. After cooking, let the hot pan cool down before washing it. The most sensitive part of the pelvis is its bottom. When storing it, for example, a cloth should protect it from scratching.
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basshopper Joined: December 22nd, 2018 Articles Posted: 251
