Frying pans are essential in all kitchens. They are flat-bottomed pans ideal for sauteing, scrambling, pan-frying or searing. These pans are available in a variety of sizes and are mainly used to make food crisp on the edges.
A frying pan allows the user to flip or turn the food quickly and is ideal for busy people because it speeds up cooking time. Meanwhile, there are different types like frypans for deep frying, ceramic and non-stick varieties, etc. But most of these pans do not come with a lid.
Materials
- Stainless steel
- Cast iron
- Ceramic
- Non-stick
- Carbon-steel
- Hard-anodised
- Aluminium
- Copper
How to Choose a Pan for Frying
Gas and electric coil stoves do not conduct heat evenly. Therefore, a thick bottom frypan like a cast iron pan is best for these stoves because they are better at distributing heat than thin bottom ones like ceramic and non-stick.
The heat distribution in a frypan is a significant factor to be considered because it causes the food to overcook or burn. And if food is burnt, stubborn food particles stick to the cooking surface, and they must be washed by hand because most frypans are not dishwasher safe. Moreover, delicate and tender food like eggs, fish fillets and pancakes stick to the pan and become challenging to flip even with a good spatula. And this type of food requires ceramic, non-stick or cast iron pans.
A thick bottom pan is required to cook sausage, steak and patties because they need to be well browned. In addition, the pan must get heated evenly and radiate the heat well. Therefore stainless steel or cast iron pans are a good choice. Meanwhile, sauteing is cooking food briefly over medium heat, and the food is tossed in the pan. A lightweight pan that is not heavy is an ideal choice for this type of cooking.
Cast iron and carbon steel frypans need to be seasoned; otherwise, they rust easily and get damaged by acidic foods. As such, a stainless steel pan is a simple and stress-free option, as they are durable, scratch free and have a long lifespan. On the other hand, aluminium pans are lightweight, affordable and heat up quickly. Moreover, they are easy to clean because the food won’t stick to them. Ceramic pans are also lightweight and easy to clean, but nevertheless, they are not for high-heat cooking.
Pan Handles
Frypan handles play a significant role in handling the pan. Generally, the handles are made of stainless steel, cast iron, silicon or heat-proof plastic. And silica and heat-proof handles do not get heated while cooking. As a result, they are comfortable to hold and do not slip even if their hands are wet.
Weight
Anyone using the frypan should not find it difficult to handle because of its weight. Moreover, a cast iron pan may be the perfect choice for tender steaks, but if it is too heavy to lift, it is not used often. Moreover, cast iron frying pans take a long time to heat up.
Maintenance
Some frying pans require specific care to remain in good condition for many years. As such, it is best to wash the pans manually without using strong cleaning solutions. And metal spatulas are not to be used in non-stick frypans because they will damage the Teflon coating.
All professional cookware sets include a frying pan, as it plays an essential role in preparing a tasty meal. They are dependable and help to cook within a short time, and are used to toast, scramble or grill. As such, they are durable, cook evenly and are essential for preparing tasty and crunchy food!
