What are the best frying pans with marble coating? About the rating of frying pans: which frying pan is the best and safest

A kitchen frying pan is perhaps the most required item in the house. The versatility of use makes this cookware indispensable in everyday life. Even the most inexperienced cook will be able to fry a banal scrambled egg if there is a frying pan in the house. Therefore, choosing the right cookware is very important for complete and high-quality cooking.

In this article we will talk about how to choose the right frying pan by contacting trading network. Let's look at the rich assortment of kitchen utensils and analyze different types of cookware so as not to make a mistake when purchasing.

Purpose

Choosing a multi-purpose frying pan is quite simple. The very first requirements are the bottom diameter and the height of the walls. In everyday life, medium-sized dishes (d 24-26 cm) with sloping edges 5-6 cm deep are most often used. A frying pan of this volume is optimal for preparing most fried and stewed dishes. Its diameter is also quite suitable for the size of standard burners.

But a good housewife can never get by with just one type of dishes. This is especially important if she has a large family. Easier to use when cooking different dishes special purpose. To know how to choose the right frying pan, you need to decide for what purpose it will be used.

Yes, for baking delicious pancakes The dishes should not have a very thin bottom and low sides. And for stewing vegetable stew, it is better to take a deep saucepan with a thick bottom and a lid. Cooking tobacco chicken or juicy chops will require the use of a heavy frying pan with a textured bottom. And this could go on for a very long time.

Having a large number of frying pans is mandatory for specialized catering establishments, but in a home kitchen, for ease of cooking, it is quite enough to have 4-5 items of different purposes, sizes and quality.

Appearance

Which frying pan should you choose so that it has an attractive appearance and lasts a long time in the kitchen? According to reviews from experienced cooks, it is worth purchasing enamel cookware. Protective layer will provide the kitchen assistant with durability, practicality and resistance to external damage.

When choosing, you should be very careful, because you can mistakenly buy a frying pan with varnish coating. Outwardly it looks like enamel, but its quality is much worse. Lacquerware quickly loses its appearance, burning and becoming damaged during cleaning.

Handles are an important detail

How to choose a frying pan with a suitable handle? Our advice: it is advisable that it be cast. The one-piece holder ensures reliability and confidence when using. It is very convenient when it is covered with wood or heat-resistant plastic. You can safely pick up such a frying pan without oven mitts, without any fear of burns.

If a housewife often bakes dishes in the oven, then she should buy dishes with a removable handle. This is also convenient when the frying pan is large. In this case, the handle may simply not fit into the oven.

Optimal thickness

How to choose good frying pan so that there is no hassle when using it? Reviews from experienced housewives indicate that you should definitely pay special attention to the thickness of all surfaces. A heavy frying pan with a thick bottom has many advantages:

• uniform heating of the entire surface of the cookware;
• confident stability;
• no deformation due to overheating;
• slow cooling.

The thickness of the bottom of a good frying pan should be at least 5 mm, and the walls - at least two. Inner surface absolutely smooth, without flaws. It's good if outer side the bottom has a relief pattern or ribbing. This circumstance contributes to uniform heating and long-term temperature maintenance.

Suitable weight

You should not opt ​​for too light products with thin walls and bottom. Despite the fact that such pans are usually cheap, they break down very quickly. The bottom of such products is easily deformed, which does not allow food to be fried evenly. The minimum weight of the dishes must be five hundred grams.

Special weight requirements are imposed when purchasing a pan for pancakes. Which utensils should I choose for these purposes? Take our advice: a base that is too thick will add unnecessary weight to the entire pan. It will not be easy to constantly lift and turn it over in your hands. That's why the best solution An aluminum pan with a bottom thickness of 2-3 mm and a wall height of 1.5-2 cm will become. Such a frying pan will help to fry thin pancakes evenly and is easy to handle. The diameter should be chosen based on your preferences.

Teflon coating

Many modern housewives prefer kitchenware with non-stick coating. One of them (Teflon) is a special type polymer material, characterized by high strength characteristics. Successful chemical development has been around for over eighty years. The authorship of the idea belongs to American scientists. The high popularity of Teflon frying pans is due to many advantages:

• reduced fat consumption;
• impossibility of food sticking to the frying surface;
• resistance to acidic and alkaline environments;
• the possibility of strong heating without compromising the quality of the product;
• an easier way to wash.

If you choose a Teflon-coated frying pan for your household, you should remember that it has only one significant drawback - a short service life. This is due to the fact that the non-stick coating very quickly loses its qualities, burning out from regular use. You can also shorten the life of a Teflon frying pan by using metal spatulas, which easily damage the coating.

How to choose a Teflon-coated frying pan? Our advice: when purchasing, you should pay attention to the condition of the bottom. The surface can be perfectly smooth or textured. It is better to choose a bottom with convex patterns. This frying pan is more suitable for frequent use as it significantly reduces the risk of food burning.

In addition, you can cook vegetables in such dishes without using oil. A large amount of moisture contained in products does not evaporate immediately, but remains in the grooves between the volumetric protrusions. This allows vegetables to cook without sticking, maintaining their juiciness and taste.

Ceramic frying pans

Cookware with a new type of non-stick coating has become widespread not so long ago. Despite the fact that ceramics as a material has been known to people for thousands of years, its use as a coating is a new invention of mankind.

How to choose a ceramic frying pan? We can finally answer this question after we find out what these kitchen products are. The name of the frying pan reflects only part of the essence of the production process.

The composition of the coating is a nanocomposite material based on a ceramic compound with the inclusion of titanium elements. Its obvious advantage is its high environmental friendliness. Unlike Teflon, the ceramic layer is not afraid of overheating (it can be heated up to 450 °C without hindrance) and is not capable of releasing harmful substances. The innovative material is fused into the base metal of the pan, enhancing its strength, durability and increasing resistance to mechanical damage. Ceramic cookware does not like sudden temperature changes, so it is not advisable to place food in it that has not been pre-thawed.

When choosing a new type of kitchen utensil, it is important to avoid mistakes. Therefore, answering the question of how to choose a ceramic frying pan, we will give practical advice. In the store, you should carefully consider the product offered. There have been cases when careless sellers tried to pass off aluminum frying pans with a thin enamel layer as ceramic ones. You also need to pay attention to the weight of the dishes and the price: a fake will cost less than the original product.

When deciding which coating to choose a frying pan with, you should evaluate the advantages and disadvantages different types spraying. The price of the product, purpose and expected service life are taken into account. When using any non-stick coating, it is advisable to use devices made of gentle materials: wood or soft plastic.

Cast iron products are a symbol of reliability and durability

When buying a new frying pan for your household, it is not at all necessary to opt for newfangled products. You can turn your attention to grandma's good old cast iron frying pans. They produce the most delicious cutlets and never burn. chicken legs. Housewives usually do not have any difficulties with how to choose a cast-iron frying pan. The only question may be determining the appropriate size and depth.

This perfect option frying pans, because cast iron is a good conductor of heat and heats up quite strongly. The porous structure of the metal contributes to the formation of a natural non-stick coating on the surface of the frying pan - a fat film. It is not recommended to wash cast iron products using modern chemical detergents, which destroy the natural coating. After use, it is better to wipe the pan dry with paper towels.

When using cast iron cookware, you should be very careful: it is characterized by increased fragility. This is perhaps the only significant drawback of the traditional type of kitchen utensils.

Stainless steel products

Which frying pan should you choose for those who support the preparation of tasty and healthy food? Our advice is obvious: you should look at stainless steel products. An ideal medical alloy of iron, nickel and chromium guarantees complete safety of the prepared dishes. This is achieved due to the fact that stainless steel does not enter into any chemical processes With components products.

Consumers invariably have another question: “How to choose a frying pan?” Reviews from fans of steel products speak in favor of a thick bottom. The greater the number of layers pressed in a frying pan, the higher the strength, the greater the weight of the product and the longer the heat retention.

When regularly caring for steel utensils, be sure to wipe them dry after washing to prevent streaks from appearing on the surface.

Aluminum is a winged metal

Lightweight and inexpensive products made from this material serve well in the kitchen, quickly gaining temperature and cooling slowly. Unfortunately, their service life is short. How to choose an aluminum frying pan so that it lasts longer? We advise customers to take dishes that have a thick bottom - at least 6 mm. This will prevent the pan from deforming under high heat. As a rule, thick-walled products are made cast. We do not recommend buying a stamped aluminum frying pan at all - it is an unnecessary waste of money.

Sounding copper

Copper frying pans receive good reviews from housewives. People have been using metal utensils since ancient times. In a copper frying pan, food is fried well without burning, without loss of taste and nutritional qualities.

At the time of buying metal products You should pay attention to the fact that the bottom is covered with a special layer of stainless steel. To avoid oxidation, do not wash copper utensils using detergents. To clean, it is better to use mustard and salt, and then wipe thoroughly.

What kind of oven do you have?

When choosing a new frying pan, you should think about whether it will suit the type of stove you have. For gas installations there are no obstacles - you can safely fry on them in any container. If you have an electric stove, you should refrain from using stamped aluminum frying pans, whose bottoms will immediately bend. Other types of frying pans should be selected and used in accordance with the diameter of the electric burners. A frying pan that is too wide will not allow food to cook evenly.

IN modern kitchens Glass-ceramic stoves are becoming increasingly popular. To prepare dishes on them, you need to select dishes with a perfectly flat, thick bottom. For induction hobs, it is optimal to use cast aluminum or stainless steel pans.

Let's sum it up

Having considered and analyzed the main types modern species frying utensils, we can draw some conclusions:

• Firstly, before choosing a frying pan, you should carefully consider the purpose of the new product and its size.
• Secondly, you need to take into account the type of stovetop you are cooking on.
• Thirdly, you should not give in to the call to buy a newfangled product that has some incredible properties. Most likely it's simple good publicity in order to obtain high profits.
• Fourthly, you should look carefully at the brand and give preference to well-known and trusted brands.

We sincerely hope that our advice will help you do right choice frying pans and the process of cooking will be a great holiday for you.

The quality of culinary masterpieces depends on the condition of kitchen utensils - every good housewife knows this. Having a good frying pan will provide a variety of dishes and excellent frying. If you have a good frying pan, pancakes will appear in the house much more often, and the housewife will delight her family with delicious steaks and quick desserts. But to achieve the desired goal, you need to choose a good frying pan. It should be durable, the surface of the pan should not burn, and the dishes should be washed without much difficulty. To choose high-quality kitchen utensils, you need to familiarize yourself with the main characteristics of frying pans.

How to decide on the size and shape of a frying pan

When we want to buy a frying pan, we certainly go to a dishware store. There are all kinds of frying pan models available. different sizes, shape and diameter. Therefore, first of all, you need to decide what you are buying a frying pan for.

If you're cooking pasta in a skillet and frying cutlets, consider whether you need a large pan. That is, if your family consists of 2-3 people, a medium-sized frying pan will be quite enough. For large families of 5 or more people, you should buy large and deep frying pans. You can also fry some bulky dishes in them, such as chicken. Remember that a small frying pan will heat up faster, but a larger frying pan can fry more food at once. Sometimes one family may have several frying pans. Small for frying, for heating the cutlet. The medium frying pan is for general purpose. Large frying pans are used to cook food for guests. Frying pans large diameter, but with small sides - for pancakes. Choose cookware according to your needs.

Also be sure to pay attention to the handle of the pan. It can be monolithic, screwed or removable. A screwed handle usually becomes loose over time - it is considered short-lived. The removable handle is much more convenient - the frying pan can be used not only for frying, but also for preparing dishes in the oven. In addition, frying pans with a removable handle are much more convenient to store in the kitchen cabinet. The monolithic handle is the standard of strength and reliability; such pans almost never break. Pan handles can be made of metal, plastic or iron. Wooden and plastic handles do not need to be held with a tack, like metal parts, because this material practically does not heat up. However, with strong frying, the fire can damage the wood and melt the plastic, but nothing will happen to the metal handle. Be sure to pay attention to the thickness of the frying coating. The thicker it is, the stronger and more durable the pan.

What material are frying pans made of?

Depending on the material used, pans can be divided into several groups.

Cast-iron pan

This is a classic that older generations are accustomed to. A good cast iron frying pan will never cause food to stick to the surface of the pan. Cast iron takes a long time to heat up, but much hotter than regular frying pans. Cast iron cookware allows you to fry food at higher temperatures high temperatures ah, the material warms up perfectly, not only the bottom, but also the sides. In addition, cast iron also takes a long time to cool down. Even after removing the pan from the heat, the food is steamed for some time and simmered in a hot bowl, which makes the meat even softer and the cutlets juicier. Therefore, cast iron frying pans are especially valued for cooking dishes that require a long heat treatment– for example, meat, solid cereals, etc.

Before using a cast iron frying pan for the first time, it needs to be washed and greased vegetable oil and ignite over low heat for about half an hour. This will allow you to use cast iron for a long time, this procedure will protect food from sticking.

Cast iron is a mixture of iron and carbon; when heated, the material does not react with food products, does not react to acids. But cast iron pans have disadvantages - one of which is that cast iron can rust. To prevent this from happening, after washing the cast iron frying pan should be wiped dry, put on the fire for about 5-7 minutes and only then put away for storage. Another disadvantage of cast iron is its heavy weight. This is especially noticeable if you cook pancakes in such a frying pan - you have to lift the dishes more than once.

Stainless steel
This is environmentally friendly tableware, the material of which does not react with food. These pans have Beautiful design, bring the spirit of professional cooking into the kitchen. The stainless steel frying pan heats up quickly and is used for high-speed frying or reheating prepared foods. If the food burns or the frying pan overheats, the steel does not emit any unpleasant odors or harmful substances. Such pans weigh little and do not rust. If you have an induction cooker, it is recommended to use steel cookware, as it attracts the pan with a magnetic field.

However, this frying pan also has its drawbacks. If you hold it on fire without food, green and blue spots and streaks may appear on its surface. If oil is burnt on a frying pan, it is quite difficult to wash it, besides, steel is afraid of abrasive cleaning agents - the coating deteriorates, and as a result, food begins to burn.

Aluminum
An aluminum frying pan can be cast or thin-walled. The advantages of such dishes are low cost and low weight. If a good coating is used in the manufacture of a frying pan, food will not stick to such dishes or burn. The metal heats up quickly and quickly distributes heat over the surface of the fryer. But an aluminum frying pan also has disadvantages - it bends easily and even becomes deformed. You don’t have to worry about the surface of the frying pan if you stir food with hard iron spatulas or even a sharp fork - such utensils are not afraid of scratches. Unfortunately, without special coating food in such a frying pan will constantly stick to the bottom.

Copper pans
In modern kitchens you can increasingly see copper frying pans. They are quite durable, but copper can react with foods (especially acidic ones) and change the taste of cooked dishes. This is why a copper frying pan must have a high-quality coating.

Ceramic frying pans
These are modern models of kitchenware that have become widespread. The frying pan can have only a ceramic coating or be made entirely of ceramic. This is an environmentally friendly product; after cooking in such dishes, food does not absorb any foreign tastes, odors or chemical substances. Ceramic allows you to heat food above 400 degrees Celsius. Ceramics have disadvantages - the most important one is that this material is afraid of sudden temperature changes. That is, after cooking, do not rush to put the pan under the stream cold water– it may crack. Also, ceramics should not be soaked in water for for a long time. But ceramic products allow you to choose a frying pan to match the interior of your kitchen - they can be presented in any shade.

These are the main types of materials that are used to make a frying pan. But in a frying pan the main role is given not to the material itself, but to the coating.

It is the coating that determines how heat is distributed over the surface of the pan, and most importantly, whether food will stick to the dishes. Among modern models of fryers, the following types of coatings are distinguished.

1. Titanium coating. Today, titanium coating is considered the most durable, durable and high-quality. Food does not stick to this coating, the material is not afraid of sharp and hard objects, and it can be cleaned with abrasive agents. Food in a frying pan with this coating does not burn; you can fry in it without oil. The titanium coating is quite light. The only negative is the high price of the products.
2. Teflon. Manufacturers admit that Teflon coating cannot be called absolutely safe and environmentally friendly. Food in such a frying pan does not stick, but when heated, the Teflon coating can release harmful chemical compounds into the food.
3. Ceramic. Today, ceramic coating is applied to the same ceramic products, to cast iron or steel pans. Ceramics are quite dense, but with a sharp and sharp impact (if, for example, a mug or knife fell into a frying pan), the ceramics may crack or break off into pieces.
4. Marble covering. It is also called diamond or stone. This is a very durable coating that perfectly distributes heat over the surface. However, to avoid scratches with such a coating, only wooden and plastic spatulas should be used; such utensils cannot be cleaned with abrasive agents.
5. Enameled coating. Most often, saucepans or roasting pans are covered with enamel. The coating is not afraid of scratches and abrasions, but a sharp impact may cause it to chip. The enamel coating is not considered non-stick; most likely, it is more designed for the stewing process.

Knowing the advantages and disadvantages of a particular coating, you can easily choose what suits your needs and financial capabilities.

When choosing a frying pan, pay attention to some of its features. In addition to classic dishes of various sizes and diameters, there are special frying pans, for example for pancakes. They are quite light, with low sides, and have an excellent non-stick coating that allows you to flip pancakes even in the air. There is also a grill pan with a ribbed bottom. It will certainly find its place in your kitchen if you often cook meat or fish or bake vegetables. This frying pan allows you to fry food in own juice, do not soak in oil, food after cooking leaves the dishes well and turns out incredibly appetizing with characteristic stripes, like after cooking a barbecue. In the fight for the versatility of cookware, you can buy a Dutch oven - this is a cast iron frying pan, most often with a lid made of the same material. The roasting pan has a large capacity - you can cook dinner for the whole family. It can be used for baking dishes in the oven; the roasting pan perfectly replaces the roasting pan and baking dish. Food in the fryer is perfectly fried and does not burn. But for some, the Dutch oven may be unsuitable because the handles are too short, which also gets hot.

Some housewives find it more convenient to use multifunctional utensils that can replace a saucepan, a ladle, and a frying pan. If you are one of these ladies, be sure to buy a stewpan. You can fry, boil and stew in it. It is especially convenient to use a saucepan if the dish involves different stages preparations. For example, pilaf - first the ingredients are fried, then boiled, and finally the rice is steamed. The saucepan comes complete with a lid and an additional extended handle.

Another modern model that can be used as a frying pan is the Wok. In fact, the shape of this frying pan resembles a simple cauldron. This kitchenware came to us from southern Chinese cuisine and resembles a simple bowl. In such a frying pan, frying occurs very quickly, but the food must be constantly stirred so that it does not burn. The advantage of this frying pan is its high cooking speed. Due to short-term heat treatment, products retain their natural taste, are not overcooked, and do not absorb a lot of fat and oil. Stirring food in such a bowl is a pleasure - the high sides prevent it from falling out.

Let's buy a frying pan!

Once you decide on the shape, size, model and coating and manufacturing material, you need to find out about the manufacturers. To ensure that kitchen utensils serve you for many years, try to choose proven brands. Today, the most popular and in demand on the market are frying pans from manufacturers such as Gipfel, Tefal, Risoli, Rondell, Fissler, Vitesse. Among domestic manufacturers, we can highlight excellent frying pans from the Neva-metal cookware brand.

The cost of frying pans varies widely and depends on the material used. Cast iron products cost on average about 1,500 rubles. The price for utensils with ceramic, Teflon, diamond and titanium coating can reach up to 12-15 thousand rubles. Modern grill pans, woks and saucepans are quite expensive, simple models can cost 5-7 thousand, the price tag of branded tableware can reach up to 25 thousand for one product.

The right frying pan is not only delicious dishes, but also good mood housewives. What could be tastier than food prepared with pleasure? Therefore, it is better to spend money once on high-quality cookware that will serve you for decades.

Video: how to choose the right frying pan

Updated: 02/15/2018 17:43:40

The taste and degree of frying of pancakes, omelettes, steaks and other dishes directly depend on the frying pan that is used during cooking. It is important that it is comfortable, durable and does not allow food to burn. It is also worth paying attention to the size and type of frying pan, the material of the handle, body and, of course, the manufacturer.

The best frying pan manufacturers - which company to choose

A good frying pan, made of high-quality metal, with a good handle and thick walls, cannot be cheap. Often, unscrupulous manufacturers pass off their products as something they are not. For example, a “high quality non-stick aluminum frying pan” is made from the cheapest extruded aluminum, which has a much shorter lifespan than cast aluminum cookware. And the Teflon coating may turn out to be paintwork. Of course, food will burn in such a frying pan, and it will quickly deform.

Therefore, choose products from trusted brands and at reasonable prices. The best manufacturers frying pans are considered:

Neva-metal dishes;

Most families in the Russian Federation and CIS countries choose the products of these companies. And it’s not surprising, because it is safe, convenient, has a long service life and meets quality standards.

Types of frying pans

A universal or classic frying pan is used for cooking a large number of products. You can fry meat, stew vegetables or make pancakes on it. They are made from different materials(cast iron, aluminum, etc.), and may have different design and sizes. As a rule, it has a round shape and one or two handles, often removable. In most cases, it can be washed in dishwasher and use in the oven.

Advantages

A wide range of;

Durability;

Multifunctionality;

Flaws

Since the frying pan is often used, it becomes unusable faster than others.

Universal models do not have much depth, and this makes it difficult to prepare some dishes.

Pancake pans have low walls (about 10 mm), a thick bottom that ensures even cooking of the dough, and a long handle.

The best pancake pans are those made from cast aluminum or cast iron. Aluminum models ensure even cooking of the pancake, and a cast iron frying pan produces the best pancakes (unless you use it to cook other foods). When purchasing steel cookware, it is important that it has a non-stick coating. Otherwise, the dough will turn into lumps.

Pancake pans can be sold with a removable handle. This makes it easier to wash. But if you are a master at making pancakes and know how to flip them in flight, it is better to opt for models with a non-removable handle.

Advantages

In such a frying pan you can easily and quickly cook pancakes, as well as scrambled eggs, pancakes, cakes, etc.

Thanks to the flat and thick bottom, the dough is distributed and heated evenly.

Thanks to the long handle, the risk of burns is minimized.

Flaws

• Limited functionality.

The main purpose of the frying pan is to quickly fry a large number of ingredients with maximum preservation nutrients. The frying pan has a thin bottom and walls, due to which it warms up quickly. When cooking, it is important that the food is constantly in motion - they need to be stirred all the time. In addition, you can boil food in a wok and prepare steamed or deep-fried dishes.

The bottom of the product has a small diameter; it can have a classic convex or flat shape. If you have a convex (rounded) bottom, you may need a special adapter for the stove.

Advantages

Multifunctionality;

The food is quickly fried and covered with a crust, due to which many vitamins are retained.

Cooking requires less fat/oil;

Holds a large number of products;

Quick cooking dishes;

Flaws

Products must be stirred constantly;

A special adapter for the stove may be needed;

The grill pan is designed for frying fish, meat, vegetables and mushrooms. It has a ribbed surface. The food only touches the ribs, so it feels like the dish has been grilled. Fat flows into the spaces between the ribs, which, evaporating, penetrates the dish and makes it juicier.

Advantages

A small amount of oil is needed for cooking;

Products do not stick to the pan.

The dish turns out to be low-fat, juicy and aromatic;

Flaws

The pan is intended for frying only;

Most models are heavy.

brazier

A Dutch oven is a frying pan with a thick, large diameter bottom and two small handles that allow you to place the pan in the oven. You can fry, stew and bake foods in it.

Advantages

Long service life;

The frying pan ensures even cooking of food;

The Dutch oven can be used to prepare a meal for a large family;

Multifunctionality;

Flaws

Takes up a lot of space in the kitchen;

Paella is a traditional Spanish dish consisting of spiced rice, seafood, fish and other ingredients. To prepare it, you need a special frying pan, which ensures uniform heating of the food and evaporation of the broth. The food in such dishes turns out juicy and aromatic, and the rice becomes crumbly.

The paella pan is equipped with two small handles, it has a flat wide bottom and a shallow depth. Its size can be up to 50 cm in diameter, but some models reach one meter.

Advantages

Provides uniform heating of products;

Designed for a large number of servings;

In addition to paella, you can cook meat, vegetables, fish, etc. in it.

Flaws

• Has large sizes;

A saucepan is a frying pan that can serve as a saucepan. That is, in addition to frying and stewing foods, you can prepare sauce, soup, pilaf and even jam in it.

The saucepan is a deep container with a thickened bottom and walls. It may have one or two handles.

In this frying pan, food heats up well, does not burn, and does not require constant stirring.

Advantages

Uniform heating of products;

You can prepare a large number of dishes.

Flaws

Heavy weight;

High price.

The tagine has a high cone-shaped lid, which prevents condensation formed during heating from getting on the ingredients. The liquid flows to the bottom of the pan and evaporates again. Thanks to this, the products become soft and juicy.

Advantages

It is very convenient and easy to stew food in a tagine;

The dish does not need to be stirred often, it does not burn and is not dry or tough.

Flaws

• Not suitable for fried foods.

The main criteria for choosing a frying pan

What diameter of frying pan to choose

The size of the frying pan is selected according to the number of family members. For one person, a product with a diameter of 18–20 cm will be enough. About 22–24 cm is enough for a couple in love, and 26 cm is suitable for mom, dad and child. The more people you need to feed, the larger the pan you will need.

In the case of electric and induction hobs, it is important that the diameter of the bottom does not differ greatly from the size of the burner.

Housing material

The material from which the frying pan is made depends on the period of use, heating of food and care. The most commonly used materials in production are cast iron, stainless steel, aluminum and copper.

Cast iron frying pans– the most durable and strong. They warm up slowly, but ensure even cooking of all ingredients, preserving for a long time desired temperature. Such products are suitable for preparing fried, stewed, boiled dishes. If the pan has a removable handle, it can be used for baking in the oven. The heating temperature of cast iron cookware is higher than that of aluminum cookware. Therefore, it is more suitable for frying and grilling. Cast iron pans need to be protected from corrosion.

Aluminum frying pans characterized by lightness and high thermal conductivity. Products on them quickly warm up and cool quickly. Frying pans can be made from stamped, forged and cast aluminum:

Stamped material– the cheapest and short-lived (service life – up to 2 years). A stamped aluminum pan can warp at high temperatures, and the non-stick coating can quickly deteriorate. The thicker the walls and bottom of such dishes, the longer they will last.

Forged frying pans have similar properties to extruded aluminum cookware, but are stronger. Often used for induction cookers.

Cast aluminum pans more expensive, but much better quality. They are thicker, more massive and stronger than products made from stamped aluminum, and the non-stick coating lasts much longer. Their service life is about 6–7 years.

Copper pans, as a rule, have the highest price. They are durable and have high thermal conductivity. Copper pans heat and cool evenly and quickly, do not deform or rust.

Stainless steel frying pan steel does not corrode, is easy to clean, does not crack or deform. Such dishes retain their presentation for a long time, but if an empty frying pan is overheated, stains may appear on it. If the pan has a thin, single-layer bottom, it is more prone to warping, has a shorter service life and is not suitable for frying.

Covering material. Choosing a frying pan with a non-stick coating

Using a non-stick frying pan allows you to significantly save on oil or fat, or even eliminate it altogether.

Most often used in production Teflon coating or PTFE coating. It is quite stable, nothing happens to it even when exposed to alkali, acids and solvents. But Teflon pans cannot be used at very high temperatures. The PTFE coating can withstand heating up to 200–250 degrees. When the specified temperature increases or the integrity of the surface is damaged, Teflon begins to release toxic compounds. In addition, food in such pans cannot be stirred with iron spatulas or other tools; they must also be washed carefully, without using aggressive detergents.

Pceramic covering more reliable and durable than Teflon. It does not emit toxic compounds and is not destroyed under the influence of iron objects and abrasive detergents. But ceramic frying pans do not like strong temperature changes, which can cause the coating to crack. They are not recommended to be washed in the dishwasher.

Enameled coating Quite fragile - it can crack on impact. It has worse non-stick properties compared to all other types of coatings.

Titanium coating the least capricious of all possible types of coatings. It is durable, not subject to deformation, chips and cracks, and is not afraid of impacts and scratches. However, you should not use sharp knives during cooking. Titanium-coated pans cannot be used on an induction hob, and their prices are high.

Marble covering ensures uniform heating of products and does not allow them to cool quickly. It is durable, but does not “like” sudden temperature changes and stirring with metal objects: a knife, fork and spatula.

Excalibur coating produced using gas plasma spraying technology. Pans with this coating are strong, durable and suitable for frequent use. They are not afraid of metal tools, but have a high cost.

Pens

Handles for frying pans can also be non-removable. Non-removable handles are convenient for stirring the product, tossing pancakes, etc. Removable handles allow you to use the frying pan in the oven and wash it in the dishwasher.

They can be made of wood, plastic and bakelite, so they do not conduct heat well. If you leave a wooden handle over the fire, it will catch fire, and if you leave a plastic handle, it will begin to melt. Bakelite will become charred over a burning burner.

Which frying pan to choose

When buying a frying pan, it is important not only to take into account the material and type of coating, but also the type of stove:

Most types of cookware are suitable for gas stoves.

It is not advisable to use heavy cast iron pans on a glass-ceramic surface - they can scratch the stove.

On electric stoves Almost all frying pans can be used with rapid burners, but it is not advisable to use products with a thick bottom.

Induction cookers require the purchase of special cookware, the bottom of which has magnetic properties.

As a rule, the manufacturer indicates what types of stove the frying pan is suitable for.

How much does a frying pan cost?

Prices for classic cast iron frying pans range from 350 to 14,000 rubles. Of course, from a product for 350–400 rubles. You shouldn't expect much. The more expensive the frying pan, the better quality, more convenient and durable it will be.

Grill pans can cost 500–18,000 rubles.

The price of aluminum frying pans starts from 200 rubles. and can reach 24,000 rubles. The cost is determined by the quality of the aluminum. For example, a model made of cast aluminum can be purchased for 1,000–13,600 rubles, and a product made of stamped aluminum can be purchased for 200–2,000 rubles.

Prices for stainless steel products can range from 200 rubles to 25,000.

Copper utensils are considered the most expensive; their cost can even reach 65,000 rubles.

Video on choosing a frying pan

Attention! This material is the subjective opinion of the authors of the project and is not a guide to purchase.

Evgeniy Sedov

When your hands grow from the right place, life is more fun :)

Content

Fry pancakes or scrambled eggs, sauté onions and carrots - all this cannot be done without a frying pan. Moreover, it should not be anyhow, but with good coverage, safety handle and the right size. How then to choose it? Below you will find not only recommendations on this matter, but also options for which frying pans are the best.

Cast-iron pan

Before choosing a specific frying pan, it is worth studying the existing varieties. The universal category includes cast iron. It produces not only excellent pancakes, but also pies in the oven. A cast iron frying pan is not afraid of acids, so you can safely add vinegar or lemon juice. In addition, this material is safe for health and even slightly useful, because during the cooking process it fills food with iron. An excellent choice in terms of price and quality are Lodge frying pans, which have many good reviews.

The main advantage of any cast iron utensil is the natural non-stick coating formed due to the absorption of oil by the pores of the material. The disadvantages include the following:

• the material is heavy and requires special care;
• A cast iron frying pan cannot be washed in the dishwasher;
• food should not be stored in such containers for a long time, because the material rusts;
• modern detergents destroy the natural protection of cast iron.

For induction cookers

If for gas stove It’s fashionable to choose any frying pan, but this is not the case with induction. Her glass ceramic surface heats the dishes due to electromagnetic field, while she herself remains cold. For this reason, the material of the cookware must conduct well electric currents and include magnetic alloys. A frying pan for induction cookers can be as follows:

1. Cast iron. This frying pan has a long service life and does not rust, but it is also fragile because it can break if dropped.
2. Enameled. It is made on the basis of cast iron or alloys. It is resistant to oxidation and corrosion, but is susceptible to chipping and cracking due to improper use.
3. Aluminum. It is distinguished by its lightness, high thermal conductivity, and low price. Its disadvantage is its susceptibility to deformation due to its low strength.
4. Made from stainless steel. Does not oxidize, retains more in food useful substances. Cons – it takes a long time to heat up due to the double bottom, it can cause allergies due to the nickel included in the composition.

With marble coating

If you decide to choose a frying pan with a marble coating, then know that it consists of the same Teflon, to which marble chips are simply added. This material is distinguished by its lightness, uniform heating and longer cooling process, which cannot be said about Teflon and ceramics. In addition, a marble pan is less susceptible to mechanical stress and temperature changes. The disadvantages include the high price, as well as the lack of a cover included.

Stainless steel

Many professionals recommend choosing steel pans without any non-stick coating. They preserve the taste and even color of products as much as possible. Grill cookware is also often made from stainless steel. It is not scratched by forks or knives, and washing it will not harm it either. The disadvantages include the difficulty of preparing eggs and some other products - you need to constantly monitor so that the food does not stick. The first brands in the rating of stainless steel frying pans include De Buyer, Fizzler, and Lagostina. They have a high price. Products from the manufacturer Silampos are inexpensive.

Non-stick frying pan

The most popular is the non-stick frying pan. It has several different types. The choice of a non-stick frying pan is made from the following options:

1. Teflon is the first most popular coating for aluminum frying pans. Such dishes are lightweight, easy to care for, but at the same time have temperature restrictions - up to 200 degrees. The exception is Tefal. If you choose its frying pans, you can heat them up to 260 degrees.
2. Ceramic. Another type of non-stick coating, which is a composite polymer containing sand nanoparticles. Such material easily heats up to 450 degrees without emitting harmful substances. Their main disadvantage is the “fear” of mechanical damage. You can choose from the brands TVS, Moneta, Fissler - there are many good reviews about them.
3. Titanium and diamond. The price of such coatings is the highest, but it is justified by reliability and other advantages - fast heating and wear resistance. The disadvantages are just the cost and the inability to use in induction cookers. Popular companies - Swiss Diamond, Risoli, Woll.

With granite coating

Non-stick cookware also includes a granite frying pan. Its other name is marble or stone. Along with titanium and diamond, it has a high price. This cost is justified by its resistance to mechanical damage and long service life. In addition, granite chips are completely environmentally friendly and safe for health. The disadvantage is low resistance to temperature changes.

Titanium coated

The titanium frying pan also has a non-stick coating. If it is real, it has a very high price. But such a high-quality frying pan will last a very long time. Manufacturers indicate a period of almost 100 years. The downside is that sometimes the composition contains various additives of cheaper raw materials. It could be nickel that oxidizes and negatively affects the food.

Aluminum

The simplest option is an aluminum frying pan. It is very easy, but at the same time it brings more disappointments in cooking. Food quickly burns, sticks and becomes unusable. In addition, aluminum is resistant to overheating and scratches. It is difficult to choose such dishes. Its bottom should be thick, i.e. not less than 5 mm. This thickness is considered optimal for frying meat.

How to choose a good frying pan

You can't do without a frying pan in the kitchen. For this reason, any housewife sooner or later has to face the problem of buying such dishes. How to choose the right frying pan? Several nuances should be taken into account:

• for preparing what dishes the utensils will be used;
• appearance;
• lid and handles;
• optimal thickness and weight of the product;
• the material itself and the type of coating.

Lids for frying pans

A necessary attribute of any frying pan is a lid. It allows you to accumulate more heat, causing food to cook faster. Under the lid, the products turn out more juicy. In addition, it consumes less electricity and gas. You can choose lids for frying pans taking into account the following factors:

1. Material. Metal ones heat up quickly. With glass ones, it’s easy to monitor the cooking process.
2. Tight fit to the pan itself. This is important to create a sealed environment. The lids with metal rim fit well. Their diameter is also important, which should fit the frying pan. In stores you can find lids from 16 to 30 cm.
3. Release hole. It will protect against thermal burns.
4. Pen. It should be comfortable and not hot.

Pen

No less important detail the handle for the frying pan protrudes. The best option is if it is cast. In this case, you can use the product comfortably and there is no fear that it will fall off. Ideally, the cast handle will also be additionally covered with plastic or wood, or be bakelite. This way it won't heat up. If the frying pan is often used for baking in the oven, then a removable handle would be a good option, otherwise the pan may not fit.

Which coating is the best?

The choice of a specific pan coating depends on many factors. It’s more pleasant to cook on ceramic because it glides more strongly. But Teflon retains its non-stick properties longer. Easy to cook in a deep cast iron frying pan stews, and fry fish or meat in a ceramic one. A flat Teflon one is suitable for everyone’s favorite pancakes, and the same one, only in the form of a saucepan or fryer, is suitable for stews. For this reason, it is impossible to determine exactly which pan coating is better. It all depends on personal goals and preferences.

How to determine the diameter of a frying pan

One of the first requirements is a suitable diameter of the pan. For this indicator, the more common values ​​are 24 or 26 cm. This diameter is considered optimal for most stewed or fried dishes. If you often cook cutlets for a large family, then you can take a 28 cm frying pan. It is more spacious. For a simple omelette or pancakes, a very small one will do, i.e. with a diameter of 24 cm.

Best frying pan

If you use a frying pan more often, then the best option It will be cast iron. It heats food evenly. On aluminum, food burns quickly. Teflon frying pan does not require the use of oil, so it is great for those who adhere to proper nutrition. For quick frying, a ceramic one is recommended. Which pan is best for frying? For lovers of meat steaks, it is better to take a square one. For fish, an oval or round shape is good. The size depends on the number of family members you will cook for.

For pancakes

Where you definitely can’t do without a frying pan is when frying pancakes. The utensils for their preparation must have a suitable size and shape. How to choose a pan for pancakes? Its bottom should be smooth, without ripples and at least 5 mm thick, and its side should be about 1 cm high. Optimal size– 15-16 cm. These pancakes will bake better. If they are stuffed, a diameter of 20 cm would be better.

Price per frying pan

Buying a good frying pan is difficult because there are so many different factors to consider. Not the least of them is price. It depends on the material of the product, shape, size, presence of a lid and manufacturer. New frying pans can be ordered or purchased immediately in the online store. All product characteristics are presented directly on the website in the catalogs. In a simple dishware or store household appliances You can also buy a frying pan. Sellers can offer you a wide range and help you choose a specific option. You can study the approximate price range in the table.

Manufacturer Reviews Natalya, 26 years old For a long time I couldn’t choose a pan for pancakes. In the end, I decided to buy Tefal and after only a couple of times of using it I was disappointed. The bottom was deformed, became wavy, and in general it no longer looks so attractive. Even ordinary cast iron frying pan and it looks better, although she is already 20 years old, and she herself is black. Andrey, 34 years old My wife and I always argue about which frying pan to choose. The last time we agreed on the company Le Cruaset. We came across their frying pans at Ikea. The inside is black cast iron, and the outside is red. In the end, we decided to choose 2 at once - with a diameter of 24 and 28 cm. Very convenient. We fry pancakes on one, and cutlets or steaks on the second. You can make it for the whole family at once, because you can fit as many as 8 pieces. We didn’t regret it, so we advise you to choose these pans too.

It is probably impossible to find a house that does not have a frying pan. This kitchen attribute cannot be replaced by anything. But it’s not enough to have it in the kitchen; it’s important to choose it well. After all, a high-quality frying pan is a guarantee of not only deliciously prepared food and a good mood, but also a reduction in the amount of work required to wash dishes after cooking. Much in this matter depends on the material from which the dishes are made. This raises the question, which coating is best for a frying pan? I offer you an overview of modern non-stick options, as well as my own review of the best coating.

To date, scientists have created several modern non-stick materials that are successfully used in the production of kitchenware:

• made of teflon;
• from ceramics;
• made of titanium;
• made of marble.

How to choose a non-stick frying pan? To do this, you first need to get acquainted with all the pros and cons of each material. That's what we'll do now.

Teflon coating

Such frying pans were among the first to appear among the “know-how”. To this day, Teflon cookware is popular due to its many advantages. Most often, the frying pan itself is made of aluminum and is therefore quite lightweight. From experience I can say that they are very convenient for frying pancakes.

Pros:

1. Food does not burn even if you use a minimal amount of oil.
2. The pan is easy to clean with a soft sponge and detergent.
3. The surface warms up very quickly.

But, despite the obvious advantages, frying pans with a Teflon layer inside are far from perfect. This is also evidenced by several disadvantages, which sometimes still “pop up” during operation.

Minuses:

• Teflon is easily scratched if used carelessly. In this case, you can no longer use the utensils.
• Spatulas should be made of soft material, for example, wooden or made of special plastic.
• If the surface is heated very strongly (over 200 degrees), the Teflon coating begins to release toxic gas, which has a carcinogenic effect.

Ceramic coating

Beautiful frying pans with a pleasant light shade are now no less popular among housewives. And it must be said that appearance is not the only advantage of ceramics. Although in reality this material has nothing to do with real ceramics. It is made not of clay, but of polymer, which contains numerous inclusions of sand.

Pros:

1. Even if the contents are burned in such a frying pan, it never burns to the surface.
2. The dishes are easy to clean with a regular sponge and detergent.
3. Withstands heat up to 450 degrees.
4. Does not emit harmful substances.
5. It is possible to fry without oil.

Minuses:

• The coating becomes unusable due to mechanical damage as a result of impacts or scratches.
• Ceramics cannot withstand sudden temperature changes. That is why you should not immediately wash a hot frying pan or place a frozen product on a heated surface.
• Not suitable for use on induction hobs.
• Cannot be washed in the dishwasher.

Analyzing the pros and cons of the two options considered and choosing which coating is preferable for a frying pan: ceramic or Teflon, it seems to me that ceramics wins. Still, the ability to heat the frying surface to high temperatures and the absence of hazardous emissions are a significant advantage during cooking.

Marble covering

The material for the top layer of such pans is prepared using a special technology - by adding Teflon marble chips. This gives the coating not only special properties and high quality, but also a very nice appearance. The frying pan really looks like marble. If you always choose the best for yourself, then buy good models with a five-layer coating and a thickened bottom (more than 6 mm) - they are of higher quality and more durable.

Pros:

1. They are not afraid of mechanical damage (scratches and impacts).
2. It is possible to fry even without oil.
3. Withstands the strongest fire.
4. After heating, they retain heat longer.
5. Do not suffer from temperature changes.
6. Long service life - up to 25 years.

As you can see, a marble grilling surface has significant benefits. But since shortcomings also need to be found for the sake of objectivity, we will find them.

Minuses:

• A real marble frying pan is not cheap.
• There is no cover included in the kit; you have to search additionally for the required diameter.

Titanium coating

This is one of the most recent developments in the field of nanocomposite alloys. The material contains titanium oxide, hence the name. Although this coating has synonyms that are often found in colloquial speech. It is also called diamond or granite.

Pros:

1. The surface heats up quickly and evenly.
2. Not afraid of mechanical damage, you can use metal spatulas.
3. Very long service life - up to 25 years.
4. Doesn't highlight toxic substances when frying.

If we compare titanium cookware with regular classic cookware, it will be closest to cast iron. It also heats up well and, judging by the reviews, cooking on it is very convenient. Choosing a marble or granite coating can be difficult. Because with all the advantages, the latter has the same drawback. Although it may not be considered a disadvantage, since a one-time investment will pay off in durability and a great mood when cooking.

Minuses:

• High price.
• Not suitable for induction hob.

In this review, we looked only at non-stick surfaces, since they are the most popular and, to be honest, the most convenient to use. Which frying pan you choose for yourself is up to you.

In practice, I have only ever used three of the types described above: Teflon, ceramic and marble. And my opinion is very clear: the best coating, in my opinion, is marble. I would even call it a magic frying pan - you can fry almost anything on it and nothing will ever burn! Ceramics and Teflon, although they have the same plus on the list, are somewhat inferior to marble. And washing the pan literally takes less than a minute - fantastic.

I would be glad if you leave your feedback in the comments on which frying pan coating you think is better. This will be very useful for those readers who have not yet made their choice.

Let working in the kitchen always keep you in a good mood! Nadezhda Goryunova