Buying a good frying pan is not an easy task. Some look fantastic, but you only need to use them a couple of times to see that they don't measure up. We offer you a series of tips so that you are right and you do not have to throw away the pan shortly after buying it.
What to look for when choosing a pan?
Buying a good frying pan is not an easy task. Some have a good appearance but it is enough to use them a couple of times to verify that they do not measure up.
The first question when purchasing a frying pan is to assess its diameter. The most sold are the 24 cm ones, which can be given practically any use. But we must take into account if we will need other larger pans for certain dishes or perhaps a smaller one because we simply limit ourselves to frying an egg from time to time.
When we go to the store to buy a frying pan, it is best to lift it by the handle, manipulate it and move it from one side to the other to see if it is well balanced and if there is a risk that its contents will spill. If it is too heavy, it may not be practical, but if it is too light, it may be less stable. So we must seek balance and bet on one that we handle comfortably and is comfortable in our hands.
A frying pan is made up of several elements that we must take into account:
If it is made of bake lite or any other heat-resistant plastic material and has a good ergonomic design, it will be the most comfortable and safest option to avoid burning yourself. We must check that the handle adapts well to our hands, and if it is fixed to the pan by a screw, it will be necessary to check that it is not loose or poorly attached and, if so, fix it firmly.
The pan must have a hole for our fingers in the handle, so that we do not run the risk of getting them too close to the hot area and burning ourselves, and not only in the upper part, but also in the lower part. The pan can get excessively hot during use and we must avoid having a very short handle, because then it will not be comfortable or useful.
The base of the pan must be strong and resistant, because if it is a steel plate that is too thin, the pan will soon deform with use. The bottom of the pan should have a layer of aluminum that distributes the heat well.
To check if the support surface is smooth, we will place the pan on a flat surface and see if it is stable. Be careful, because the base can be slightly curved outwards, it can be only two or three millimeters but that is enough for it to swing and not make good contact with the plate and a lot of energy is lost, it is not a small bun from a blow that it would be something else.
What is the healthiest material for a frying pan?
Induction and ceramic pans
Depending on the type of pan, its materials, these vary considerably and offer very different qualities.
Induction cooker pans need a layer of steel to concentrate the magnetic fields. We have to check that the pan is labeled as suitable for induction, as well as other types of bulbs in which it can be used.
There is a range of ceramic-based pans on the market , as an alternative to PTFE or Teflon coating. Some manufacturers offer pans with different types of coatings. There are those who take ecology more into account and opt for cleaner materials and production processes.
In any case, the production of ceramic pans requires complex manufacturing processes, since it is not easy to bond a non-stick coating to a metal base.
The basic premise when buying a frying pan is that we must opt for products that are adapted to our uses.
The pans are made from different aluminum or steel alloys: enameled aluminum or cast aluminum and enamelled, vitrified or stainless steel. The type of alloy used and, above all, the degree of thickness of the walls determines its weight. But if there is one aspect that defines these pans, it is their inner non-stick coating, often made up of three or more layers.
They are made from the same substance, polytetrafluoroethylene (PTFE), better known as Teflon. Discovered by an American chemist in 1938, PTFE proved to have interesting non-stick, waterproof and thermal, chemical, mechanical and even electrical resistance properties, with the added advantage of being an inert substance.
Thus, even in the event that a particle detaches from the surface and is ingested, our body will not absorb it.
To prolong the life of the non-stick coating of a pan we must be careful:
Before using the pan for the first time, clean it with a soft sponge moistened with detergent. Then rinse it with hot water, dry it well and spread it with a few drops of oil or a little butter.
After each use, repeat the previous operation, making sure that neither the scourer nor the detergent are abrasive, but without greasing the pan at the end.
Avoid using metal slotted spoons that can scratch the surface and do not cut what you cook inside the pan.
If the manufacturer only indicates that it is used on a gas stove, it will work better this way.
The ideal is to have several pans of different sizes, which adapt to the type of stew and the number of servings.
What are the best pan brands and prices
The average price of a ceramic frying pan with a diameter of 24 cm is 30 euros, although distribution brands have models for sale for less than 20.
Among the brands that have ceramic modelsare Monix and WMF, but the current trend is the stone-like coating, which is actually Teflon-likein nature .
Teflon pans are somewhat cheaper than ceramic ones.In the case of those with a 24 cm diameter, the price is around 25 euros, although we can also find cheap pans made of this material, for less than 10 euros.
The market for Teflon pans is very wide with many well-known brands such as Tefal, Bra, San Ignacio, Magefesa, Monix, Valira, Ibili, Jata and where Ikea has also carved a niche .
If you want to find the best frying pan at the best time, save time and money by consulting our frying pan comparator.
In theory, the pans are easy to clean and because they have a non-stick coating, food shouldn't stick.
It is better to wash them by hand, although if we choose to put them in the dishwasher, we must check if the manufacturer recommends it, otherwise, we will run the risk of damaging delicate elements, such as some part of the handle or uncoated aluminum areas.
Aluminum is at risk of being damaged. This material, aluminium, makes up the body of the pans, along with steel, although there are also cheap models only made of enameled steel, but they distribute heat much worse.
It is also highly advisable that before buying a frying pan we review it in detail to check which areas may be difficult to clean.
Pans: tips, uses, tricks and maintenance
A frying pan can become a dangerous object if we take its use lightly. Therefore, we offer a series of tips for use:
When you are cooking, place the handle of the pan inwards, so that it is not in the way. Otherwise you could collide with it and spill the content. Be careful that the handle is not placed on another burning fire, something especially dangerous if it is made of plastic or wood, as it could burn.
Do not heat the empty pan, because Teflon can emit toxic substances if heated to more than 280ºC.
Don't worry about Teflon, it is inert and harmless to man.
