Which pan coating is best - an independent review and tips for choosing. Non-stick frying pan - quick and easy cooking without oil

Nowadays, the market is replete with various offers in absolutely any field, including in the field of dishes. There are dozens of types of frying pans in terms of shape, purpose and materials from which they are made. Everything so that a picky consumer can choose exactly what he needs to prepare a signature dish, or find an ideal that is suitable for all occasions.

Which pan to choose

Each frying pan has its own advantages and disadvantages, and before buying, you should definitely study the assortment and understand what the difference is, and what kind of frying pan you need.

Materials used to make pans

Cast iron pans, associated with antiquity and grandma's pancakes, perfect for food that needs to be cooked for a long time at high temperatures.

Cast iron keeps heat well and will not give food an unnecessary taste, and its excellent ability for high-quality and problem-free frying of products provides a natural fat layer without any additional coatings.

The obvious disadvantages of a cast-iron pan are its heavy lifting capacity and, oddly enough, fragility. In addition, modern detergents: after using the dishes, be sure to wipe them dry, otherwise they may rust, which is also not included in the list of its advantages.

Aluminum cookware, as you know, the easiest and cheapest, but even the enemy will not wish to cook anything in a frying pan made of this material without a special coating. Not only does food burn and stick to the aluminum surface, but also food residues are extremely difficult to remove when washing.

The appearance of the first aluminum plate during the time of the Roman emperor Tiberius at the beginning of our era was marked by the execution of the jeweler who presented the dishes to his sovereign. The fact is that Tiberius was seriously afraid that light products made of a material resembling silver would devalue the main currency of all times and peoples - gold. Aluminum reappeared in the 19th century and has been used everywhere ever since.

Steel pans They are famous for the fact that during their manufacture there is no interaction with any other kind of metals, therefore, there is no need to fear for the quality of food cooked on such dishes.

Materials used to cover frying pans

Teflon coated pans advertised as "non-stick" are usually made of aluminum or steel, that is, they combine the light weight of, for example, aluminum and a pleasant cooking process without unnecessary difficulties and hassle due to Teflon.

Teflon was invented in the United States in the early 30s of the 20th century and is a polymer whose full name sounds like "polytetrathoethylene". When the new polymer began to be used in the manufacture of dishes and for the convenience of pronunciation the name was shortened to "Teflon", pans covered with it gained unprecedented popularity not only in their homeland, but also around the world.

In order for the Teflon pan to serve faithfully long years, you need to take very seriously the spatula, with the help of which food is stirred and turned over during frying, as well as temperature regime cooking food. The fact is that the slightest scratch from a metal spatula will lead to a very rapid complete destruction of the Teflon coating, and when overheated, Teflon begins to evaporate hazardous substances, which, of course, contradicts the concept of "healthy food". In any case, such a frying pan will last no more than 5 years, which is its significant drawback compared to the same cast-iron pan, which, if used carefully, can be passed on from generation to generation.

Frying pan with ceramic coating has a lot of advantages in the event that the coating is really ceramic, and not a cheap enamel.

In other words, ceramics will never be cheap, just as they will not emit harmful vapors when heated and disintegrate from the slightest scratch. When using it, it is better to avoid strong temperature changes, and otherwise, having spent it once, you can forget about buying a new frying pan for many years.

Titanium Coated Pans combine the advantages of an aluminum or steel body, namely lightness, convenience, quality and environmental friendliness in cooking, inherent in cast iron products.

Perhaps this is an ideal option, if not for one single drawback - the cost, which is several times higher than pans made of other materials.

Shape and dimensions

At the moment, the stores have frying pans of three main types: round, square and oval... Oval ones are designed specifically for cooking fish, while square ones differ from round ones in larger capacity.

Frying pans can be from a dozen centimeters in diameter to infinity, the same applies to their depth, so when choosing it is worth deciding for what purposes and in which house the frying pan is bought.

A frying pan with a diameter of 20 cm and a depth of up to 7 cm is suitable as a universal vessel for a childless bachelor, for a large family for all occasions it is worth purchasing a large deep square frying pan, and a special frying pan for pancakes or fish, vegetable stew or French fries should be selected on a case-by-case basis.

Of course, the cookware manufacturer also plays an important role, and here it is necessary to prefer reputation and brand to cheapness and unpopularity, because practice and experience play an important role in the production of frying pans.

For all other criteria - color, handle shape and weight - you should rely only on personal preferences and taste, because the range of pans will satisfy the needs of any housewife, without exception.

How to choose a frying pan

Grill

Grill pans features a ribbed surface, thanks to which it fries and bakes products at the same time. Such dishes, as a rule, are made of cast iron, and this should be taken into account when buying, because the desire to purchase the largest, and therefore, universal frying pan, can result in the severity of its operation, and in the most literal sense.

After choosing the optimal size, you need to focus on the ribs of the grill pan themselves - it is their quality that will ensure further success in cooking. They should not be nominal just for beauty, but about half a centimeter or more in height, otherwise the grill effect will not work.

It is due to the height of the ribs that a minimum of oil is required when frying the same steak in a grill pan (you just need to grease the indentations), the meat does not burn, it easily falls behind and turns over.

In addition, such a frying pan must have grooves for the outflow of excess fat, otherwise the baking effect (along with frying) will not be felt.

When choosing a material, it is worth stopping at cast iron with a one-piece cast handle, which will certainly withstand the weight of the entire vessel. And although the steel pans are grilled with non-stick coating now they are also quite common, as mentioned above, with the slightest damage to the teflon, the entire frying pan will instantly become unusable.

Ceramic

A frying pan with a real ceramic coating has no drawbacks (with careful use, of course), so the only rule when buying it is the brand and the price - the manufacturer's name must be known, and the price from one and a half to two thousand rubles, no less.

The range of opinions and reviews regarding ceramic dishes varies from extremely negative to admiring, precisely because some try a cheap fake, while others immediately start with a quality piece. To be in the latter category, you need to immediately purchase a good ceramic frying pan, which will be necessarily expensive, or not to acquire any, because a Chinese counterfeit can be simply dangerous to health and life.

Cast iron

When buying a cast iron frying pan, there are only 2 tips:

• Buy cast iron (which cannot be confused with anything because of its considerable weight and rough appearance) without any additional coatings and sprays. In this case, it is superfluous both in terms of the impact on the quality of food and in terms of price.
• Pay attention to the handle: it must be solid cast, otherwise at one point it may not support the weight of the entire pan.

At correct operation Cast-iron pan will serve for tens of years, and for this you need to follow a few simple rules:

• Immediately after purchase, before the first cooking, you must first ignite the pan with salt for 2 hours, then let it cool naturally, and then grease with oil and wipe with a paper towel.
• Never again use water, much less dishwashing liquid - just wipe it with a paper towel every time you finish cooking.

Non-stick

When choosing a frying pan with a non-stick coating, you need to completely focus on the quality of this very coating:

• Teflon should lie in an absolutely even layer without any uneven and bubbles, and even more so scratches - even the smallest;
• Teflon should be the same thickness over the entire surface of the pan.

If the first point can be checked visually right there in the store, then the uniform thickness of the coating is completely on the manufacturer's conscience. That is why here it is worth relying on the name and reputation of the brand, no less than on inspection.

Wok

The wok frying pan came to us from China and at first glance very much resembles a cauldron, traditional for cooking pilaf. The wok always comes with a grill, which is mistaken by some for a hot plate, but in fact serves for steaming vegetables if necessary.

When choosing a wok, in principle, you do not need to know any special wisdom, except for those that have already been voiced regarding cast iron pans, if you stopped at a cast iron wok, or with regards to non-stick pans, which were also mentioned above.

For pancakes

The pancake pan is distinguished by large diameter and low sides, but the material from which it can be made can be anything. That is why when choosing a frying pan for pancakes, it is most logical to use the elimination method:

• Everything sticks to an aluminum frying pan, so trying to fry pancakes in it is simply pointless.
• The cast iron pan is too heavy to turn pancakes quickly and easily.
• Teflon and ceramic pans are equally good for frying pancakes, you just have to decide how much money you could spend. Teflon pans are much cheaper, but unsafe when heated for a long time, good ceramic pans are environmentally friendly and safe, but they cost many times more.

For induction hob

Induction hobs of the new generation are becoming more and more popular, and therefore cookware for them is also presented in the range. In order for a frying pan to heat up from contact with an induction hob, it must have ferromagnetic properties, which can be easily checked by attaching a magnet. If it is attracted, it means that the frying pan, which does not even have a special mark "for induction", will heat up, if not, then such dishes are completely useless in a newfangled kitchen.

The rest of the pans for induction cookers are made of the same materials and with the same coatings as for conventional ones, therefore, you need to choose based on the criteria and features described above, with a correction for the mark "for induction".

With a basic knowledge of the materials pans are made from and the coatings that make cooking easier with them, you can safely go to the store and choose the utensils you want. As for special pans - for pancakes or induction cookers, a grill or a wok - here most of all it is worth paying attention to the brand and the price category, and in no case buy obviously cheap products, remembering that the avaricious pays twice.

A wide range of kitchen utensils, although it allows you to find the perfect adaptation, often puts the housewives into a state of stupor. How to choose a grill pan and what is the difference between outwardly similar counterparts? Teflon and ceramics - which is better? Or maybe even choose a product with a stone or titanium coating?

Can I use the same pans for electric and gas stove? What dishes are stainless steel models suitable for? The answers to all these questions must be found before going to the store. Only if you initially decide on the coating, purpose and material of the devices, the probability of a successful purchase appears.

Types of pans and their characteristics

Our grandmothers did not think about how to choose a pan for pancakes, stewing vegetables or frying meat, and they did not hear anything about an induction cooker. At the same time, everyone successfully coped with the tasks and prepared excellent dishes. Today there is no need to be limited to one product. If you wish, you can select separate tools for creating specific dishes. At a minimum, you need to know which pans exist and how to use them correctly:

• Classic. Such a frying pan should be at home for everyone. If necessary, it is used for frying or stewing food, to brown ingredients and bake dishes. Modern products usually equipped with a non-stick coating to simplify the process of their use. Before buying, you should clarify which plate the tool is intended for. Attachments for induction, conventional electric or gas stoves may differ slightly.

• Grill. Before choosing a grill pan, you should decide on the type of its work. Today, such products are divided into two large groups: grill gas and classic. The first ones have a special shape, grates and an opening inside, through which heat from the gas burner passes. The second option differs from a conventional frying pan only with a ribbed surface. It is difficult to say which option is better, each has its own advantages. If you want to always get the perfect result, it is better to choose products with a non-stick coating. In this case, you can refuse to use vegetable oil.

• Brazier. Not every housewife keeps such a tool at home; it already belongs to the professional kitchen equipment. Traditionally, the item is made of stainless steel with the addition of chemical elements guaranteeing an even distribution of heat. The best result is achieved by using the object on an induction or glass ceramic plate... The bottom of this brazier is made of three layers different materials, which guarantees high-quality roasting of products and a minimum risk of burning.

Tip: Frying pans that are powered by electricity and do not require a stove at home are in vogue. Unfortunately, such products have more disadvantages than advantages. The items are not yet perfect and their use could lead to an accident.

• Wok. As the popularity of Asian dishes has grown, so has the demand for such appliances. They are commonly used for frying ingredients and making soups. The product looks like a bowl with high sides and a narrow bottom. Due to the nature of the bottom, this is not the most suitable option for a glass-ceramic or gas stove. But on induction or conventional electrical surface the instrument will prove itself in the best possible way.

• Subject with narrow specialization, which was developed specifically for the preparation of pancakes. Most often it is made of thin stainless steel in combination with a non-stick coating, but other options are possible. The bottom of a good pancake maker is perfectly flat and flat, the sides are low, and the weight is low.

• This frying pan resembles a small saucepan in shape and volume. Most often it is used to prepare various sauces and creams, but if you choose the right product, it can be adapted for boiling soups and frying eggs. The ideal option would be a structure with a marble or stone surface layer of thickened stainless steel or lightweight cast iron. The impressive wall thickness ensures an even heat distribution. If the work will be carried out on an induction hob, it is better to take a model with a raised bottom, this will reduce the risk of burning the contents.

From time to time, new types of pans appear, but in any case they are an "improvement" or slightly modified analogue of one of the basic options.

How to choose the best pan material?

Despite the variety of pans, their base material is usually represented by one of the following alloys:

• Cast iron. The thick walls of the device guarantee an even distribution of heat and its long-term maintenance. Cast iron dishes are heavy, but they are better than others for stewing and simmering ingredients for a long time. The device must be properly cared for. The cast iron skillet must be cleaned regularly or the ingredients will start to burn. After processing, the metal surface must be dried, otherwise the appearance of rust cannot be avoided. But for storage ready meals such material is not suitable. And one more specific point - food in such a bowl should be mixed with wooden or silicone spatulas.

Tip: For hobs with glass-ceramic surfaces, you should select pans whose bottoms correspond to the diameter of the burners. And this does not depend on what material the product is made of and what kind of coating it has.

• Aluminum. Lightweight and affordable pans that are equally convenient to use on an induction, gas, electric or glass-ceramic hob. It is worth considering that aluminum is not suitable for frying; with this type of processing of components, it smokes heavily. Cheap metal is rarely accompanied by a non-stick coating. But with stone, titanium or marble spraying, such products are found more and more often. Unfortunately, it is quite difficult to find good pure aluminum cookware. So it's better to use different hybrids.

• Stainless steel. Stainless steel products are the most popular. This is due to the fact that they are not afraid of mechanical, chemical and physical effects, which in the case of other materials can be destructive. Regardless of the surface on which the tool is heated, induction or electric, cooking can be started in a few seconds. It is important to remember that stainless steel products are prohibited. long time heat up empty. Because of this, stains can go on their surface. If used correctly, the fixture will not negative impact on the texture, taste and smell of the food being prepared.

You should not buy a product that does not indicate the material on the label or contains some unusual alloy. These products are usually taken as a basis, but the presence of impurities is allowed to increase the practicality of the products. And don't confuse the main raw material with the coating. For example, there are no ceramic or titanium instruments. Such materials are used exclusively as a coating.

Types of coating pans and their features

Before choosing a ceramic frying pan, you need to read the label carefully. The ceramics on such a product should only act as a coating, otherwise you will not end up with a hassle with it. Today, the most different types spraying. Here are the most popular ones:

• Teflon. It remains a fairly popular coating, despite the emergence of more environmentally friendly counterparts. In terms of non-stick properties, the material can surpass even a cast iron surface. This raw material now covers not only stainless steel models, but even aluminum. The main thing is not to scratch the coating, otherwise evaporation will begin. harmful substances... It is worth considering that such items do not last more than 3-4 years.

• Ceramics. It heats up quickly and evenly, cools slowly. Its neutral composition has no effect on the quality of the food. For owners of an induction cooker, it is better not to use such a device, it may crack.

• Enamel. Even if the pans are made of cast iron or stainless steel, the enamel on their surface can crack from impact. But such products are distinguished by an attractive appearance, are not capricious in terms of care and do not emit an unpleasant odor.

• Titanium. One of the most resistant, durable and not demanding coatings. These pans are universal, they are ideal for any stove, they will cope with all types of work. Finally, it is one of the most environmentally friendly materials that will not lose its properties in 25 years.

• Granite. Another type of reliable and durable spraying that heats up quickly and evenly. With this coating, even the lightest fire can be used, and the food will still be cooked well. Despite the characteristics of granite, such pans are quite lightweight and convenient.

• Marble. Products with marble dusting are very popular, but only because of their unusual appearance. In fact, this material does not have any significant features.

• Stone. Stone-coated pans have only one obvious plus - their environmental friendliness. But they are not always suitable for glass-ceramic surfaces and are not suitable for induction hobs.

Pans with marble and stone are different high cost, which is not always justified. Sometimes it is better to opt for a simpler model with a non-stick coating, which functionally meets all expectations.

Important nuances of the selection process

When choosing non-stick, highly targeted or universal products, you must adhere to a number of rules. Compliance with these nuances will reduce the risk of buying a poor quality product:

1. Price. If you wish, you can find a frying pan for 500 rubles, but do not hope that it will last longer than several months. On the other hand, items costing from 10,000 rubles can be considered professional. The optimal range of prices is from 3,000 to 8,000 rubles, depending on the type of product.
2. Country of Origin. The quality of Chinese goods has improved markedly over the past few years. But when choosing frying pans, it is better to traditionally give preference to dishes from Switzerland, USA, Great Britain, France and Italy.
3. Dimensions. This indicator is often ignored, which causes discomfort later in the cooking process. Initially, the product should be ideally matched to the burner so that the quality of the food does not decrease.
4. Appointment. Although specialized subjects will cope with their indirect purpose, perfect result this does not guarantee. When buying a pan for baking pancakes, it is best to use it for this.
5. Plate type. A self-respecting manufacturer must indicate on the label a list of plates for which a particular tool is suitable. Ignoring the recommendations can lead not only to a decrease in the quality of food, but also to damage to dishes and household appliances.

Before using the frying pan, you should carefully read the instructions for its use. It can contain many important information, with regards to preparatory phase, care of the subject, the peculiarities of cooking in it.

Rating of the best companies - manufacturers of pans - TOP 8

Name	Manufacturer country	Average price in the Russian Federation for pans with a diameter of 24 cm, rubles.	Peculiarities
			# 1 manufacturer of non-stick and ceramic pans in the world.	9.8 out of 10
Neva metal utensils			The best manufacturer of non-stick pans in Russia.	9.8 out of 10
Biol			The company that brought cast iron pans back to production.	9.7 out of 10
	since 2006 - China			9.5 out of 10
			Russian quality and low prices	9.5 out of 10
			Italian quality on affordable price	9.4 out of 10
Swiss Diamond	Switzerland		Excellent non-stick diamond coated pans	9.4 out of 10
Ballirini			Wide range of non-stick coatings	9.2 out of 10

Tefal
# 1 manufacturer of non-stick frying pans in the world

Photo: www.nadavi.ru

Pictured is a popular budget teflon-coated frying pan. Tefal 04081100... The average price in the Russian Federation for a frying pan with a diameter of 24 cm is 790 rubles.

Tefal is the first company in the world to invent a non-stick coating. This happened in 1954 thanks to the application of polytetrafluoroethylene to aluminum. Since then, Tefal has remained one of the most popular non-stick cookware manufacturers in the world. Tefal produces the best pancake pans and has repeatedly won the Test Purchase program in this nomination

All Tefal products, including pans, are certified and the materials used are safe for health. Tefal offers a wide range of pans: cast, aluminum, stainless steel.

Advantages:

• there are models with non-stick and ceramic coating;
• there is a thermospot - an indicator when the pan is heated up and ready to use;
• high-quality materials (see the country of origin - there is France, Italy; you need to choose France);
• large price range - from budget models to premium collections.

disadvantages:

• the manufacturer does not recommend storing food in pans;
• the undisputed leader in the production of the best teflon-coated pans - but ceramic-coated models are not successful.

Tefal:

“I am so pleased with the frying pan, I can’t get enough of it! I cook absolutely everything in it! And she is almost a year old! The non-stick coating was not scratched anywhere. "

“I have ceramic Tefal, I bought it because of the removable handle. Very dissatisfied! Moreover, I rarely cook in a frying pan. The appearance is lost, the fat is fried so that nothing can be cleaned, and inside the small scratches and fat droplets are very difficult to clean. "

Neva metal utensils
popular Russian manufacturer of frying pans

Photo: www.bt2.ru

In the photo - a cast aluminum frying pan with a non-stick coating from the series Titanium... The average price in the Russian Federation for a frying pan with a diameter of 24 cm is 1290 rubles.

The St. Petersburg plant "Neva-metal ware" specializes in the production of cast utensils with a non-stick coating. Cast pans perfectly preserve the taste of products, and they are practically not subject to deformation, which allows them to serve for a long time. In a series of frying pans "Almaz" it is allowed to use metal cutlery when cooking.

Advantages:

• non-stick coating, including polymer-ceramic, metal-polymer, titanium;
• cast aluminum is used;
• low price;
• warranty for the series "Almaz" and "Titan" - 3 years, for pans with traditional non-stick coating - 1 year.

disadvantages:

• some customers note that the coating on the pans wears off over time, but this does not affect the cooking of the food - nothing sticks.

Positive and negative reviews about Neva-metal cookware pans:

“We have 3 pans of different sizes from the Titan series. For several years of active use, all family members "killed" only one. And then, because the husband loves to eat from the pan. The rest of the pans are intact and in excellent condition. "

“About half a year ago upper layer began to peel off, but so unobtrusively, little by little. Now 2/3 is gone. But! I continue to cook in it, nothing burns as before. It's a good firm after all. "

Biol
manufacturer of the best inexpensive cast iron pans

Photo: opt-torg.biz

In the photo - popular Cast-iron pan with removable handle made of wood from Biol. The average price in the Russian Federation for a frying pan with a diameter of 24 cm is 890 rubles.

Biol is a Ukrainian company that has been producing tableware since 1999. The assortment includes both modern technological models and good old cast-iron pans.

Biol products are certified and have numerous awards and diplomas. In the manufacture of dishes, only environmentally friendly materials are used.

Advantages:

• non-stick and ceramic coating;
• thickened bottom;
• cast aluminum and cast iron pans;
• materials safe for health, environmental friendliness;
• reasonable prices.

disadvantages:

• customers especially note non-stick pans and do not recommend ceramic models.

Positive and negative reviews about Biol pans:

“I have been using this frying pan for 4 years. Pancakes always turn out wonderfully on it. You can fry in a frying pan without oil, the pancakes come out delicate and delicious. "

“At first I liked the ceramic pan very much, nothing sticks, it washes well. But over time, the white coating darkened, the fat from the "sides" is very difficult to wash off, and now everything began to stick. The price justifies the quality, I coveted the cheapness. "

Rondell - for pancakes and for stewing, for potatoes and omelet
wide range of tableware

Photo: www.rondell.ru

Pictured is a popular frying pan. Rondell Stern RDS-092, made of stainless steel with a non-stick coating on a steel base. The average price for a frying pan with a diameter of 24 cm is 2890 rubles.

The Rondell brand was founded in Germany in 1988, but since 2006 all production is located in China. In Russia, the products of this company are quite popular, but many still think that they are getting German quality.

Rondell has its own features, for example, a triple stamped-in-molded bottom for greater thermal conductivity, but the price of the cookware is still overpriced.

Advantages:

• non-stick coating resistant to damage;
• characteristic feature- triple stamped-fused bottom with better thermal conductivity;
• in 2010, the Rondell Pans were recommended by the National Chefs Guild for their excellent quality;
• frying pans warranty - from 2 to 25 years.

disadvantages:

• overcharge;
• for pans of small diameter, the handle outweighs - unfinished;
• over time, the coating wears off and the food begins to stick.

Positive and negative reviews about pansRondell:

“I have Rondell pans, I'm very happy! Nothing burns, I use, however, only a year, but nothing has swollen and has not fallen off yet! ".

“The main disadvantage is the heavy handle of the pan. Because of this, the pan does not stand firmly on the stove. You have to change its position several times until you find balance. When frying, the oil spreads unevenly and this is inconvenient.

Kukmara
a good Russian manufacturer of inexpensive pans

Photo: img-sotmarket.ru

Kukmara a series " Tradition»With ceramic coating.The average price in the Russian Federation for a frying pan with a diameter of 24 cm is 804 rubles.

Plant aluminum cookware OJSC "Kukmor Metalware Plant" began its work in 1950. Today, it produces cast aluminum dishes, non-stick pans, bread molds, etc.

Kukmara enjoys well-deserved popularity among consumers from all over the CIS. The dishes of this company are produced in accordance with the requirements of GOST. In addition, the firm offers wide choose cast, ceramic and aluminum cookware with non-stick coating.

Advantages:

• thickened bottom and walls of the pan;
• wide choose;
• materials safe for health;
• coating quality.

disadvantages:

• some customers complain about the coating quality of ceramic pans.

Positive and negative reviews about pansKukmara:

“Absolutely nothing burns or sticks. And the color is cheerful, green. Nice to hold, nice to cook and even nice to wash! What is missing are the covers. I would have bought it separately if I had. "

“I decided to buy a frying pan with a ceramic coating, and as many as two pieces of different sizes. However, the pans disappointed me. Carbon deposits form on them inside, which is not completely washed off and more and more is formed every time. "

TVS
Italian quality at an affordable price

Photo: i1.rozetka.ua

Pictured is a popular frying pan. Eco chic from TVS with ceramic coating.The average price in the Russian Federation for a frying pan with a diameter of 24 cm is 1150 rubles.

The Italian company TVS is one of the best manufacturers of non-stick aluminum frying pans in the world. The company was founded in 1968.

Distinctive features of TVS cookware are quality, reliability and stylish appearance. The variety of pans' coatings (non-stick, ceramic, titanium-ceramic, granite non-stick, etc.) allowed the company to gain widespread consumer acceptance.

The quality of TVS brand cookware is ensured by the international quality standard ISO-9001: 2008.

Advantages:

• quality aluminum pans non-stick and ceramic models;
• a wide range of models of pans with and without removable handles;
• materials safe for health;
• coating quality.

disadvantages:

• in pans with a small diameter, the handle outweighs.

Positive and negative reviews about pansTVS:

“I have a ceramic pan. For the first months of operation, there are no complaints, excellent non-stick properties (food literally rolls over the pan), easy to clean. I specially selected the model of the company TVS - Italy, after all ”.

“In general, the frying pan is of high quality, plus - I really like the universal design, I'm tired of all sorts of acid-painted specimens. One drawback is that the pan is not very stable when empty, the handle is heavier. "

Swiss Diamond
best diamond coated pans

Photo: www.swiss-diamond.su

Pictured is a popular frying pan. Swiss Diamond 6-424c with diamond non-stick coating.The average price in the Russian Federation for a frying pan with a diameter of 24 cm is 6590 rubles.

Swiss Diamond was founded in Switzerland in 2001. Today, the coating of dishes from this manufacturer is considered one of the most durable thanks to the addition of diamond crystals. In addition, ideal heating and heat distribution is ensured by this coating.

The patented diamond coating technology was awarded the Gold Medal in Geneva at the International Exhibition of Inventions. In 2010, the company improved the strength of its branded coating by 30%.

Advantages:

• patented diamond coating technology - the most durable;
• the material of the pans is an alloy of aluminum and silicon;
• a wide selection of pans;
• safe materials for health, environmental friendliness .

disadvantages:

• high price.

Positive and negative reviews about pansSwiss Diamond:

« The frying pan is not heavy, the handle is comfortable and does not heat up. The big plus of the cookware is the diamond coating, which I hope will last a long time. "

“I have been using such a frying pan for 3 months and am just delighted, yesterday I went and bought a saucepan”.

Ballarini
pans with a wide selection of non-stick coatings

Photo: img13.wikimart.ru

Pictured is a popular frying pan. Ballarini 76547A.24a series " Professional»With a non-stick coating with the addition of granite chips. The average price in the Russian Federation for a frying pan with a diameter of 24 cm is 3200 rubles.

Ballarini, an Italian dishware company, opened production back in 1889. In the 60s of the last century, it was engaged only in the production of non-stick cookware. The company sells its products mainly in Italy, Germany and other European countries.

The range of products of the Italian company includes both budget and premium tableware collections. The coatings are also very varied, for example, the coating of the Professional series frying pans is made with the addition of granite chips, and the coating for the Titanio line is titanium.

Advantages:

• various coatings for frying pans - from Teflon to ceramics and granite chips;
• wide selection, reliability;
• materials safe for health.

disadvantages:

• non-stick properties are lost over time;
• high price.

Positive and negative reviews about pansBallarini:

“I liked the frying pan very much. All products are prepared excellently on it. The meat on maximum heat turns out with a crust and remains pink on the inside. This will not work on Teflon pans - the coating will not last long.

“The coating looks like a ceramic, multi-layered, resistant, washable perfectly both inside and outside. The pan served well for exactly 1 year and three months. Then the coating became slightly rough, in places it lags behind, everything started to burn in the middle. "

Which frying pan is better to buy?

According to a well-known comic proverb, the way to a man's heart is through his stomach. And to pave this path will help good frying pan- not as in the picture, but as the main assistant in the preparation of delicious dishes.

Photo: watermarked.cutcaster.com

In our rating, you met with the best manufacturers frying pans in the opinion of buyers. We have deliberately provided both positive and negative reviews about frying pans of one or another company, so the choice is yours!

And to do right choice it was easier - some useful tips:

• For stewing, it is better to buy a thick frying pan - they heat up longer and cool down longer, for frying - a thin one;
• It is more convenient to fry meat, fish or vegetables in a ceramic pan, and fry pancakes in a Teflon one;
• It is better to choose a rectangular pan with a thick bottom and sides. The thicker the bottom, the more evenly such a pan will heat up in the corners;
• Service life declared by manufacturers non-stick pans usually about 2 years old. Keep in mind that with regular use, they usually serve about so much;
• Ceramic pans lose their non-stick properties over time - very disappointing for their housewives. Therefore, despite the promises of marketers, to use metal spatulas, there is a fork with ceramic frying pan in no way worth it. With careful handling, non-stick properties last much longer;
• Coated and cast iron pans must not be washed in dishwasher... Cast iron will rust, the coating will suffer;
• Cheap non-stick aluminum frying pans from supermarkets usually do not last long (about a year), but they are good to have on the farm in addition to expensive and high quality ones. They can be used for small preparations (frying, reheating dinner, making scrambled eggs) and thus extend the life of the main cookware. But they are designed for gas stoves and are not suitable for glass-ceramic and electric ones.
• Uncoated pans - cast iron, stainless steel, cast aluminum - will last almost forever. But not all dishes can be cooked on them without experience. It will turn out: fry meat, stew or fry vegetables in oil. Will not work: pancakes, dishes with a little oil.

Each frying pan, each manufacturer has its own advantages and disadvantages. Therefore, the conclusion suggests itself: there should be several pans on the farm. Teflon or reinforced non-stick coating, ceramic, cast iron, expensive and cheap, different sizes - each pan for a different purpose. And then they will serve you for a long time and will help you prepare many delicious dishes.

Successful shopping and bon appetit!

A frying pan is an indispensable attribute of any culinary specialist, a decoration of the kitchen and, in general, a sacred thing. So, in the old days, a frequently falling frying pan signaled that the brownie was angry and that the house was not doing well. Previously, frying pans were versatile and almost eternal, although they did not differ in special beauty. They were inherited from great-grandmothers to great-granddaughters. Today, things have become more complicated: a huge selection raises a lot of questions. How to choose a pan on which you can fry pancakes and stew chicken? And isn't it better to buy immediately how many pans for different purposes? Or maybe take a set of a dozen shiny pans of the most bizarre shapes at once? In order not to worry too much with the choice of a frying pan, there are a few main points to consider.

What stove do we cook on?

The type of cooker you buy determines the type of pan you buy. For a gas stove, it doesn't really matter which profile and diameter at the bottom of your pan, and what it is made of: gas will heat a pan made of any metal. Electric cookers also, they do not impose increased requirements on pans. True, it is desirable that the bottom of the pan coincides in diameter with the burner, and the bottom itself is smooth. For an induction cooker, ordinary cast iron pans or stainless steel pans are suitable, that is, those that are magnetised. However, it is believed that for this type of stove, special pans with a multilayer thick bottom made of ferromagnetic alloys are optimal. But it’s hard to say whether marketers are dissembling by imposing expensive pans for induction cookers on consumers. But it is interesting that such pans are not very durable, and must be replaced 5 years after purchase, mainly due to damage to the non-stick layer.

Which metal is better?

The effectiveness of the pan depends on the type of metal or combination of metals. It is the metal that determines whether the pan will slowly heat up and cool down, whether it will allow you to quickly adjust the temperature at which the dish is cooked.

Currently, pans are made using aluminum, stainless steel, cast iron and copper.

Cast iron is an excellent metal for a frying pan, which several generations will inherit in your family. Cast iron pans are strong, durable, heavy, they do not heat up very quickly, but to almost any temperature, they keep for a long time and slowly give off heat. In such pans, an excellent stew is obtained, it is convenient to stew poultry, game, simmer cabbage rolls in them. The cast iron surface is not afraid of metal brushes and does not require special silicone spatulas. Maintenance of an ordinary cast-iron frying pan is minimal: it is enough to rinse it thoroughly hot water and dry. You do not need to use new-fashioned liquid for dishes: during operation, a fatty film forms on the cast iron, which prevents food from burning, and you should not remove it.

The aluminum pan heats up quickly and evenly, and cools down quickly enough. Weight also belongs to the advantages of aluminum: a frying pan made of aluminum is light as a feather. But this is where all the pros end. Aluminum reacts with acids, imparting a metallic taste to dishes, and is easily scratched and deformed. The aluminum pan cannot be used on induction hobs. Therefore, cookware manufacturers combine aluminum and stainless steel to create pans with multi-layer bases and sometimes walls. In such pans, aluminum is enclosed between layers of steel, and can show its excellent heat distribution properties without compromising the cooking. There are also pans made of pure stainless steel, but it should be borne in mind that such pans do not heat up evenly, since steel is not a very good conductor of heat.

Copper pans are the pride of the chef. They are very expensive, but beautiful and comfortable. These pans are often deformed and tarnished if mishandled. Therefore, copper is combined with stainless steel: this makes the pan stronger and more durable. If you, by all means, want to buy a copper frying pan, and your stove is induction, it’s not a problem. Today, special metal discs are sold, using which you can cook on an induction hob in both aluminum and copper pans and pans.

As for non-stick coatings, most modern pans made of aluminum and ferromagnetic alloys are equipped with them. But the consumer's attitude to such coatings is no longer as enthusiastic as it was before. It turned out that at temperatures above 200 ° C, Teflon-type coatings begin to burn out with the formation of toxic compounds. Such coatings last for five years at most, after which the pan has to be changed. Yes, and you need to take care of such a coating carefully: do not scrub it with a knife and fork, use only a wooden or plastic spatula, wash with a soft washcloth, protect from accidental scratches. Frying pans with a ceramic coating also do not differ in longevity, and besides, they are quite expensive.

What are we preparing?

Ideally, our kitchens should have several pans of different sizes and purposes. This is convenient and, in the end, justifies spending on quality dishes. But in order to fry a couple of eggs in the morning, it is not at all necessary to use a luxurious copper pan with a diameter of 28 cm.

For scrambled eggs, it is better to buy a small light frying pan with a modern non-stick coating, which can be replaced with a new one in two or three years.

For stewing and frying, the pan should be large, with high sides, a thick bottom, a lid and a comfortable handle.

Those who are fond of Asian cuisine need an adapted modern slabs a flat-bottomed wok. It is convenient to quickly fry meat, seafood and vegetables in it.

If you love toasting pancakes, buy a medium flat pancake pan. She has practically no sides and it is very convenient to turn pancakes over.

Steak lovers should definitely take a closer look at the grill pan. Usually it is heavy rectangular ribbed pans inner surface... Chops are great in these pans, chicken breasts, fish fillets, and fried vegetables.

Before heading to the store, consider how many and which pans you need. Don't buy beautiful sets of many items. As a rule, most of the fancy-shaped and sized pans from such sets are bored idle in the closet. However, do not skimp on a good frying pan: it will definitely justify your investment.

Whatever your pan is made of, it must have a thick bottom. If you knock on it, the sound should not be sonorous, but dull.

Your future frying pan should have a comfortable handle, better cast, which does not heat up during the cooking process. Ideally, if the handle is heat-resistant or removable, and the pan can be safely put in the oven.

You should like the selected frying pan, it should be comfortable with it. If you liked a very heavy cast-iron frying pan, think about whether cooking with it will turn into something like strength training... Perhaps you should choose something lighter?

Take your time when choosing a pan, buy the very best you can afford, and follow the manufacturer's instructions for caring for your pan. Then your frying pan will last a long time, and the process of preparing any dishes will become an act of real creativity.

It’s probably impossible to find a house that doesn’t have a frying pan. This kitchen attribute cannot be replaced by anything. But it is not enough to have it in the kitchen, it is important to choose it successfully. After all, a high-quality frying pan is a guarantee not only of deliciously cooked food and good mood, but also a decrease in the amount of work on washing dishes after cooking. Much in this matter depends on the material from which the dishes are made. In this regard, the question arises, which coating is the best for the frying pan? Here's an overview of modern non-stick options, as well as my own review of the best coating.

To date, scientists have created several modern non-stick materials that are successfully used in the production of kitchen utensils:

• from teflon;
• from ceramics;
• from titanium;
• from marble.

How to choose a non-stick frying pan? To do this, you first need to get acquainted with all the pros and cons of each material. Which is what we will do now.

Teflon coating

Such pans were among the first among the know-how. To this day, Teflon cookware is popular due to its many advantages. Most often, the frying pan itself is made of aluminum and is therefore quite lightweight. From experience I will say that it is very convenient to fry pancakes on them.

Pros:

1. The food will not burn even if the minimum amount of oil is used.
2. The pan is easy to clean with a soft sponge and detergent.
3. The surface heats up very quickly.

But, despite the obvious advantages, pans with a Teflon layer inside are far from perfect. This is evidenced by several disadvantages, which sometimes still "emerge" during operation.

Minuses:

• Teflon is easy to scratch with careless use. In this case, it is no longer possible to use the dishes.
• The paddles should be made of soft material such as wood or special plastic.
• In the case of very strong heating of the surface (over 200 degrees), the Teflon coating begins to emit a toxic gas that has a carcinogenic effect.

Ceramic coating

Beautiful frying pans with a pleasant light shade are now no less popular with housewives. And I must say that appearance is not the only advantage of ceramics. Although, in reality, this material has nothing to do with real ceramics. It is made not of clay, but of polymer, in which there are numerous inclusions of sand.

Pros:

1. Even if the contents are burnt in such a frying pan, it never sticks to the surface.
2. The dishes are easy to clean with a regular sponge and detergent.
3. Withstands heating up to 450 degrees.
4. Does not emit harmful substances.
5. It is possible to fry without oil.

Minuses:

• The coating becomes unusable when mechanically damaged as a result of impacts or scratches.
• Ceramics cannot withstand sudden temperature changes. That is why you must not immediately wash a hot pan or put a frozen product on a heated surface.
• Not suitable for use on induction hobs.
• Not dishwasher safe.

Analyzing the pros and cons of the two options considered and choosing which coating is preferable for the pan: ceramic or Teflon, it seems to me that ceramics wins. Still, the ability to heat frying surface up to high temperatures and the absence of hazardous to health emissions are a significant advantage during cooking.

Marble coating

The material for the top layer of such pans is prepared using a special technology - by adding marble chips to Teflon. This gives the coating not only special properties and high quality but also a very cute look. The frying pan really looks like a marble one. If you always choose the best for yourself, then buy good models with a five-layer coating and a thickened bottom (more than 6 mm) - they are of better quality and more durable.

Pros:

1. They are not afraid of mechanical damage (scratches and blows).
2. It is possible to fry even without oil.
3. Withstands the strongest fire.
4. After warming up, they retain heat longer.
5. Do not suffer from temperature extremes.
6. Long service life - up to 25 years.

As you can see, there are significant benefits to using marble frying surfaces. But since the shortcomings must also be found for the sake of objectivity, we will find them.

Minuses:

• A real marble frying pan isn't cheap.
• There is no cover in the kit, you have to look additionally for the required diameter.

Titanium plated

This is one of the most recent developments in the field of nanocomposite alloys. The material contains titanium oxide, hence the name. Although this coverage has synonyms that are often found in colloquial speech. It is also called diamond or granite.

Pros:

1. The surface heats up quickly and evenly.
2. It is not afraid of mechanical damage, you can use metal spatulas.
3. Very long service life - up to 25 years.
4. Does not emit toxic substances when frying.

If we compare titanium cookware with ordinary classical ones, then it will be closest to cast iron. It also warms up well and, judging by the reviews, it is very convenient to cook on it. Difficulties can arise when choosing marble or granite flooring. Since, with all the advantages, the latter has the same disadvantage. Although it may not be considered a disadvantage, since a one-time investment will pay off with durability and a great mood when cooking.

Minuses:

• High price.
• Not suitable for induction hobs.

In this review, we have considered only non-stick surfaces, since they are the most popular and, to be honest, the most convenient to use. Which frying pan you choose for yourself is up to you.

In practice, I have ever used only three types of the above: Teflon, ceramic and marble. And my review is very clear: the most best coverage, in my opinion, it is made of marble. I would even call it a magic frying pan - you can fry almost anything on it and never burn anything! Ceramics and Teflon, although they have the same plus in the list, are somewhat inferior to marble. And washing a frying pan takes literally less than a minute - it's fantastic.

I would be glad if you leave your feedback in the comments on which coating for the pan is best in your opinion. It will be very useful for those readers who have not yet decided on the choice.

May work in the kitchen always keep a good mood! Nadezhda Goryunova