Selecting a frying pan can be a tedious and daunting task. More than that, the wealth of gimmicks, hard sellings, and low-quality pans, makes running the gauntlet of buying such a tough thing to do. So how about we recommend ways on how you can choose the best frying pan based on your preference and needs?
Keep in mind that the application for your pan is an essential factor that affects your decision-making when buying one, and more often than not, it’s better to have more than one to use in different dishes. Here are the things you need to consider:
Choosing a Non-Stick Pan
Non-stick frying pans are great and trending nowadays. This is because they make cooking a breeze, clean up easily, and are the pan that most people use every day. The non-stick surface can be made from various non-reactive substances, which makes them so good. So-Well’s Tri-Ply Non-Stick Textured Stainless Steel Frying Pan, for example, is made of a ceramic-titanium with textured pixels coating.
The rule of thumb is this: if you’re cooking something that is likely to be sticky, and requires a mid-to-low heat, then non-stick is the ideal frying pan to use! With so many things you need to consider, buy the best you can afford because the non-stick coating with better quality will last much longer.
Generally, non-stick pans react badly to high heat, so to preserve their life, use them on a mid-to-low heat, and keep in mind to always use plastic, nylon, or wooden utensils to avoid scratching the surface.
Stainless Steel Frying Pan
There are tons of professional cooks who swear by stainless steel pans because they are long-lasting and hardy, often lighter, and are entirely non-reactive, which is excellent by the way when deglazing a pan using an acidic substance lemon juice or wine. So if you’re browning meat, stir-frying, or like metal utensils, then stainless steel is your buddy! More than that, it creates a fantastic and tasty fond with which to make a pan sauce, which is a big plus.
You will notice that the best stainless steel pans are usually heavier since they have a core of highly conductive metal, such as aluminum, sandwiched between the stainless steel. This helps to conduct heat evenly all over the frying pan, producing an even cooking.
One of the frequently asked questions: is it hard to clean? Surprisingly, it is not. The trick with using stainless steel is to heat it to high heat, turn it down, and put a drop of oil into the pan and swirl it around.
Leave it for a minute or so, to cool off the almost smoking point, and then add food, plus a little more oil if needed. This allows the heat and oil to close the microscopic pores in the pan, making it much less prone to food sticking semi-permanently. This should be done always when the pan is utilized, as cooling and washing will definitely open up those pores again.
Cast Iron Pan
Though heavy, cast iron pans heat evenly. They transfer heat extremely efficiently and hold heat for a longer time. Since it is efficient, it should also be used at a mid-to-low heat and will sear a steak beautifully. You just have to allow time for the pan to heat first and add food when it is hot.
The cast iron pan doesn’t react particularly well with acids, including wine, so if you want to deglaze, better get a stainless steel pan instead. To clean after cooling, scrub with a sponge and a natural abrasive, such as salt. Then you can store it with a light film of cooking oil to prevent the formation of rust spots.
It is important to season your cast iron pan or enamelled. There are several ways to season a cast iron pan. Some say you must cook only bacon in a new frying pan for the first year or bake it covered in fat many times before use. To season an old pan, simply scrub away any rust and crusted food and allow it to dry completely. Rub with a thin layer of oil and put it into a cold oven. Turn the heat to 180°C, with the pan inside. Allow to bake at 180°C for 30 minutes, and cool in the oven. When cool, wipe dry with paper towels, and the pan is ready for its first use.
Conclusion
In a nutshell, there’s a frying pan for every kind of cooking. The general rule states to purchase the best you can afford and care for it very well. Proper care will definitely increase the longevity of your pan and you’ll see great things over the years.
