Which frying pan is better?

Probably every woman on our vast planet was interested in the question: "Which frying pan is better?". Entering the store, the eyes of the representatives of the beautiful half of humanity run away because of the enormous variety of dishes presented on the shelves. Make the right choice and understand what kind of frying pans are good, and who will serve in the kitchen for a long time, without losing their non-stick properties, not everyone can.

To understand which frying pan is best, it is necessary to take into account certain characteristics and criteria when choosing and buying it. First, pay attention to the weight of the frying pan. Despite all the manufacturers' assurances that light frying pans are very good, durable and reliable in operation, in practice, unfortunately, the thickness of the walls and, accordingly, the weight play a very important role. Under the influence of high temperatures, the thin bottom of the frying pan is very quickly deformed, which subsequently has an effect on cooking and the service life of the dishes.

Which frying pan is better: aluminum, cast iron or titanium? Each metal has both its visible pluses and minuses. To date, on the shelves of household stores is represented by a huge number of frying pans made of low-melting aluminum. You understand that the lifetime of these pans is much less than that made from heavier and refractory metals. In addition, one of the most noticeable disadvantages of this type of frying pan can be called Teflon coating. You may think that Teflon protects food from burning. Yes, indeed, but for the time being, until the time. Teflon begins to evaporate due to its chemical structure under the influence of high temperatures. After a certain period of time, when the non-stick coating practically disappears, your food will begin to stick to the bottom of the pan, absorbing harmful substances. The advantages of aluminum frying pans is that they are light, convenient and compact, due to which their cost is very low and acceptable to everyone.

Titanium and cast iron frying pans share the palm of each other, as these metals are the most resistant to high temperatures and open fire. Titanium and cast iron do not succumb to deformations that arise during the operation of aluminum frying pans, which makes their purchase more rational and justified, despite the higher cost. After cooking, a cast-iron frying pan can be rubbed with a hard metal grate without fear, as this will not damage its surface. In the kitchens of professional chefs working in large establishments and restaurants, if you conduct an inspection, you will not find a frying pan made of low-melting metals, but only their titanium and cast iron.

When buying a frying pan, of course, it is worth paying attention to and which frying pan is better suited to one or another plate, which is further intended to operate the dishes. If at the bottom of the frying pan there are small, thin grooves of silvery color, they are most suitable for gas stoves, where the bottom is evenly heated. If the kitchen has an electric stove, then you can use any frying pan, paying no attention to its bottom surface. Glass-ceramic plate obliges its owners to purchase a frying pan, the thickness of the bottom surface of which exceeds three millimeters. This is explained by the fact that on this type of plates the temperature reaches a higher level than on gas and electric burners.

Given all of the above characteristics, you will never again wonder what kind of frying pan is better, since you can easily purchase reliable utensils with a long service life.