Selection of the pan and cover for her: aluminum and other options

Tableware - a necessary attribute of any kitchen, and this applies not only to plates and cups, but also containers for cooking. From their material, shape, wall thickness, coating and other components depends on the quality and taste of the cooked food. One of the most difficult and important tasks is considered the choice of the pan. Often the subject has a large number of shapes, sizes and colors. Pans can be purchased for a variety of options for meals: for pancakes, frying or stewing and others. They can be made of different materials: stainless steel, aluminum, iron and others. In order not to get lost in the choice, you should study in detail the range and characteristics of the products.

Materials for frying

Before buying a frying pan, you should decide, it should be made of any material. Previously, in the production of cooking utensils used mainly iron. Now manufacturers offer a wide selection of all kinds of metals and their alloys.

Cast iron

Frying pan made of cast iron is quite weighty, but reliable and durable, as opposed to aluminum pans and stainless steel products. In the last century this was considered the most popular dishes. Especially its preferred use for cooking pancakes.

Cast iron pan heated evenly over the entire surface, and does not lose heat for a long time. When using a rather long coating begins to accumulate due to its structure oil, positive effect on non-stick properties.

Thick bottom allows to uniformly fry food that is not prigorit, and the coating is so strong that it is difficult to scratch if periodically applying surface oil. Objects made of cast iron can last for a long time and not losing its qualities and properties.

That is why cast iron pans are popular today, they continue to buy, despite the wide range of more advanced options. Some models are even more expensive brand of stainless steel or ceramics, so get inherited her grandmother's frying pan - a very good option.

Despite all the apparent advantages in the use of a cast-iron frying pan has its own nuances. For example, it requires a certain care. Due to its porous structure, the material can accumulate moisture and eventually covered with rust. Therefore, new utensils made of cast iron is not recommended to wash. It is best to properly anneal the pan, greased previously surface with vegetable oil and put in the oven for an hour up the bottom. Then get it and give yourself cool, wiping the remnants of a napkin oil.

After these manipulations pan for cooking, and you can be sure that it will last very long. From time to time should be similar manipulations with the oil to the surface is rusted, and the taste of food remains impeccable. But do not for a long time to leave the food in the pan, as in contact with iron, it can darken. This will not affect the quality of the products, they will be useful in any case.

That the surface was not exposed to rust, it is better to use in the process of cooking wooden spoon and blade. To clean the bottom and walls do not use metal brushes and other aggressive materials.

Titanium

Large pan of titanium for quality resembles an iron, but outwardly looks much more presentable. It also is not deformed by the high temperatures in the cooking process, almost no rust and long retains heat. The cost of such dishes is much higher than previous counterparts, but it can last for quite a long time. Since no manufacturer produces dishes of pure titanium, the pans will have little ability to oxidize. To prevent this, you need to gently treat the surface and do not use metal objects in the process of cooking or washing.

Often in conjunction with titanium using Teflon or ceramic coating. Some surfaces are not afraid of the impact of metallic objects, they can be difficult to scratch. If you read the reviews of different models and see the rating, you can find a suitable option.

Stainless steel

Stainless steel cookware is often to be found among kitchen utensils. First of all this contributes to its accessibility, thanks to the low cost, but even a cheap frying pan can be of high quality.

Before buying you should pay attention to the thickness of the bottom and the walls. If they are thick enough (it will confirm a decent weight of the product), the dishes can be considered high-quality and safe to buy. The downside is the content of the stainless steel alloy with a small amount of nickel, which can cause allergies.

To maintain the integrity of the surface of the pan, do not use abrasive cleaners or rough metal brushes. Otherwise, you can get not only an unattractive appearance of the object, but also the constant burning of food. It is also necessary to make sure that the pan does not remain on the included plate without fluid or food, it can be covered with greenish spots and lose their aesthetic appearance.

For uniform cooking is better to buy a frying pan of stainless steel with a double bottom. The thickness directly affects the quality of the finished dish, and therefore the taste of it will be perfect.

Aluminum

This material, as well as stainless steel, used for production of dishes and is demanded. But more often I hear about it unsafe for people recently and so he gradually losing its popularity.

Still, many consider it a good option for the manufacture of pans and continue to use in the kitchen. One of the main advantages is the low weight and low cost. But the disadvantages far more than the benefits. For example, the aluminum pan can easily lose shape under heat, scratch, or to react with an acid or alkali.

Depending on the thickness of the body pan will last from three to ten years: the bottom should not be thinner than five millimeters. If you need a higher quality version, it is best to look at the cast products, such pans are more reliable and easier to use.

If you need an inexpensive skillet, which is planned to be used for a short time, the aluminum version - an acceptable solution. She quickly heated on the stove, and, therefore, food is cooked quickly. Such utensils can be manufactured with different coating that differently affect the properties and quality of the cooking.

Inner coatings for frying

The coating pan is intended to affect the quality of the cooking, and greatly facilitate the process. The most popular are: Teflon and ceramic.

Teflon

Teflon frying pan, it is the same - non-stick, has become very popular thanks to advertising. Almost every family can be found among the kitchen utensils such: it is easy to cook without adding oil and not have to worry that the food will burn.

But the flaws in such cookware still exists, for example, a substance included in the composition of the coating tends to evaporate at high temperatures and to provide at the same toxins. It is not difficult to guess that such an option is not safe for health.

Teflon surface of the pan itself is very fragile and can easily get scratched, it will also entail a number of problems. In the process of cooking is best to use a wooden spatula or spoon, and do not clean the dishes rough metal brushes.

Even with the most careful handling, Teflon frying pan will not be long, and after some time will require replacement.

Such a coating is most often used on aluminum or steel pans they complement each other. You do not accidentally buy a fake, when purchasing should consider some important points:

• Teflon coating on the pan should be less than twenty micrometers;
• The surface should be roughened rather than smooth;
• the presence of a long comfortable handle.

ceramic coating

Ceramics were popular in antiquity. They are now in great demand, but the dishes, especially the pans with ceramic coating, a relatively new invention.

product housing consists of metal, which is applied on top of the ceramic layer. The advantages of such pans include:

• Long life: the product surface is easy to clean up after cooking her food, even in case of sudden burning.
• Environmentally safe cookware: Can not worry that by heating the coating will give off noxious substances. Ceramic tableware absolutely safe and clean.

Due to grown in recent years the popularity of ceramic tableware is increasingly possible to stumble on defective goods. Usually this aluminum pans with a thin enamel. Such falsification can not be called comfortable for cooking, and durable, too, it quickly loses its appearance and integrity of the surface. So before you buy better spend more time studying the reviews and ratings of different manufacturers cookware.

To ceramic coated pan and served for a long time maintained while a presentable appearance, follow these recommendations:

• Before first use the ceramic surface pans better oiled and heated at high temperature. This procedure will make the coating more durable and will create little additional layer, which will have non-stick properties.
• Ceramic tableware does not tolerate extreme temperatures, so do not cook her food directly from the freezer. Also preheated pan should not be placed under cold running water.
• To prevent damage to the surface is better to use a wooden or plastic spatula and spoon in the cooking process. The instructions when buying often present recommendations on the proper selection of tableware for the pans, to follow that it is necessary to keep the surface intact. Despite the fact that the ceramic-coated products are allowed to use a metal object, it is better to use more benign material.
• If the pan is a long time in the soaking stage, it is, after all, will become worthless. Also, this type of cookware is not suitable for cooking on induction cooker or hob, where necessary to use pots and pans with the metallic magnetic bottom.
• Compared with Teflon pans, ceramic are much more expensive. Making a choice in favor of the latter, it is better to give preference to the dishes known, proven brands, whose rating is higher.

Other options

In the market there are a lot of dishes with a variety of coating. It is possible to purchase for themselves or silicon copper embodiments and enamelled pans. They all have their positive qualities, and are not without drawbacks. But the most popular still are Teflon and ceramic pans.

Not only the inner coating pan is set in the selection, but also external. Most often it is a lacquer, enamel or raw. Lacquered surfaces are prone to rapid erosion, various small defects, changes its original color and quickly loses its appearance. Enamel is much more practical and durable, no scratches. And the ceramic coating is not only in the pan, but also outside, which is very convenient in terms of operation.

Selection of the cover and the handle for the pan

In addition to the cover when choosing pans important is the presence of a comfortable handle and a suitable cover. Cover pan - a useful and practical detail of the kitchen, because thanks to it, perhaps economical consumption electricity or gas, since it enables to keep heat inside the dishwashing, whereby the food is cooked much faster. Also with the help of steam and moisture remain in the pan, which makes preparing foods juicier, and, therefore, more delicious.

The choice of material for the cover - a priority. It can be of two types: glass or metal. The first is convenient because it allows you to monitor the cooking process, it is not necessary to constantly shoot. The second option is much slower heats.

To create a pan inside the sealed environment, you must make sure that the lid fits tightly to the edges of dishes. It depends on its diameter. Fortunately, there are standard sizes of objects, and even if the cover is sold separately, you can pick it up at the correct size easily. Suffice it to predetermined dimensions measured pans.

If in the lid for the pan has a special hole for steam to escape, it will be a big plus in its favor. So possible to keep within the dishwashing liquid and does not burn hot air, lifting the lid.

With regard to the handle, the best material for its manufacture will be wood, plastic or silicone, resistant to high temperature.

They will protect against accidental burns during cooking, in addition, they are easy to wash and do not worry, that is wet or acidic environment will negatively affect the appearance. The disadvantage of these pens is the inability to put the pans in the oven. The solution may be detachable embodiment, with high quality, reliable fastening to the body of dishes.

How to choose a pan under the type plate?

To each plate type can choose their most successful pan. It is not necessary that the dishes correctly selected for the gas burners, for this and for the hob.

It is considered the most versatile embodiment of an electric plate. For it is easy to find the right kind of pan, as there are virtually no restrictions. But modern appliances can be heated to a high temperature, which is difficult to control. Therefore it is necessary to abandon the purchase aluminum pans with Teflon coating, as its surface can be damaged in the process of cooking.

Gas stove ideal pans with uneven bottom having special notches, designed to uniformly heat and eliminate deformation shape. Also dishes of appropriate size should be selected here, otherwise too large or, on the contrary, small frying pan will not get uniform heating.

For cooktops to be used vitrified tableware with special thick bottom, as surface burners is heated at a high speed. The aluminum pan coated with Teflon, and a thin stainless steel are not suitable for this.

pans parameters: size, thickness, weight

pan size is determined by the diameter, usually it has several standards: from 18 to 28 cm, in increments of 2 cm. Cover for it, you can pick up on the same principle. Choice depends on the composition of the family and the size of the stove burners.

Better and sturdy article having thicker walls and the bottom and, hence, a higher weight. Due to this, the heat is evenly distributed inside, allowing the dish is prepared quickly, not Bree and maintaining perfect taste. The optimum wall thickness - five millimeters.

If the pan has a body three millimeters thinner, there is a good chance of burning food and fast deformation of the product. The same applies to the bottom than it is thicker - the better for the quality of food and the appearance of the cookware.

pan high weight, for all its benefits can have a significant drawback. If there are frequent manipulation with dishes, its constant rise in the cooking process, the transfer, the heavy objects to carry out such actions will not be very comfortable. This is especially true pancake pans, which should be easy. But due to its large mass pans more stable and warm up food more evenly.

In addition to the basic characteristics, directly affecting the quality of the food and the cooking process, the important point is the appearance of the product and its shape. There are many variations, intended for different types of dishes. For example, the pan is suitable for high extinguishing or sautéing. Oval shapes are suitable for the fish round the low walls - for the cooking of pancakes, and a ribbed bottom - for grilling.

Product color is also important. Modern manufacturers do not stop only on the classic black version of Teflon or glossy silver stainless steel, but also let the dishes of various bright colors. This is especially true with ceramic coating pans. Now it is easy to choose for your kitchen suitable option and make it a harmonious part of the interior.

Choosing pans for the kitchen is not as easy task as it might seem at first glance. It requires a deliberate approach, clear analysis of the properties of the product and a detailed study reviews about the firm- producers. High-quality pan is not only reliable and durable subject of cooking, but also a stylish piece of kitchen interior.