How to choose the right non-stick pans. How to choose a frying pan: which one is better, reviews. Advantages and disadvantages of modern types of coatings

For the preparation of many dishes, a frying pan is needed, which must be of high quality and meet a number of requirements. When buying, you should consider tips on how to choose a frying pan regarding the main parameters of these products. The market offers a wide range of numerous brands from different materials.

What material is the best frying pan?

In stores you can find a wide range of frying pans, which differ not only in appearance, but also in their main characteristics. When wondering which pan is better to choose, you should first decide on the material. There are different options from cast iron, ceramics, steel and others. Each of them has its own advantages and disadvantages, a comparison of which will help to decide.

Ceramic pan

Recently, ceramic products have become more and more popular because they are environmentally friendly, light and attractive. To understand how to choose a pan, you should consider the existing advantages and disadvantages of each option. Pros :

Environmentally friendly materials (water, sand and clay) are used for manufacturing. In a non-stick pan, you can cook without using oil and not be afraid that something will stick.
Considering the high strength, wear will be low as ceramic is highly resistant to scratches and chips.
It is also worth choosing a product made of ceramics due to the fact that this material can withstand high temperatures.

Ceramic non-stick frying pan has a number of disadvantages that should be considered:

High price compared to other options, but the list of advantages justifies it.
Temperature drops negatively affect ceramics, that is, if a hot pan is lowered into cold water, then microcracks will appear in the pan, which significantly reduces the service life. It is not recommended to soak the pan for a long time.
When making your choice, please note that the ceramic frying pan is not suitable for induction hobs.

steel frying pan

Stainless steel products are used in professional kitchens, but many housewives also choose them for cooking at home. If you are interested in which pan is better, we suggest considering the main advantages and disadvantages of this option. The advantages of stainless steel pans include:

Attractive appearance, so the pan has a beautiful sheen uncharacteristic of other options.
Stainless steel pans are lightweight.
The quality of the material is not affected by overheating, burning food and mechanical damage.
The steel pan can be used on induction hobs, but is also suitable for other ovens.
Steel does not rust over time and does not oxidize.

Let's move on to the existing disadvantages of stainless steel:

When the pan is heated without food, spots of green and blue tint appear on the bottom. This does not affect the quality and the disadvantage is only visual.
It is difficult to clean oil and food pieces that are burnt on the outside. Steel is afraid of abrasive powders, which can degrade the appearance.

How to choose a cast iron skillet?

Products made from this material have been very popular for more than a dozen years. Best suited for frying pancakes and dishes that require long languishing. It is worth noting that this metal heats up slowly, perfectly accumulates and evenly distributes heat. If you are interested in how to choose a good frying pan, then it is recommended to consider the pros and cons of cast iron. The existing benefits include:

It has a good heat capacity, so it heats up for a long time and cools down slowly. These characteristics are ideal for preparing a range of dishes.
Many people like cast iron products because they are easy to maintain.
Cast iron has a low chemical inertness, so it does not interact with food and does not rust.

Continuing to figure out how to choose a good pan, you should pay attention to the existing disadvantages:

I do not like cast iron products because of their large weight, which complicates the cooking process.
Cast iron is a prickly material, so it doesn't handle falls or other damage well.
It is not recommended to wash cast iron and it is better to simply wipe the surface with a napkin, so it is not advisable to cook pancakes and fish in the same pan.

What is the best pan coating?

Manufacturers use different coating options, regularly improving their quality. At the peak of popularity is the non-stick pan, but there are other options with their pros and cons. In addition, each has its own characteristics regarding the care of them and the ability to cook at high temperatures. All this is important to consider in order to choose a pan that will not disappoint after the first use.

Teflon coated pan

This type of frying pan is the most popular, but it should be said that in European countries Teflon is already considered a relic of the past. If you are interested in how to choose a pan with a non-stick coating, it should be borne in mind that products made from both steel and aluminum are coated with Teflon. They can have a smooth or embossed bottom. When making a choice, it is worth considering the following information:

Thanks to the use of Teflon coating, there is no need to pour oil, as food will not stick. Food will not burn or overcook.
To use the pan for a long time, it is necessary to provide special care. Only wooden utensils are allowed for cooking. Dishes must not be exposed to high temperatures.
It is best to choose a heavy Teflon pan that will last a long time.

Frying pan with granite coating

This option is also called stone or marble, and it is only at the start of its distribution. Many experts are sure that granite dishes will soon become the most popular. You can choose a stone-coated pan for the following advantages: environmentally friendly raw materials are used for production, the products are roomy, easy to care for and they have a long service life. To understand how to choose a good frying pan, it is necessary to take into account the existing disadvantages:

The marble coating is sensitive to damage, so it is not recommended to use iron spatulas during cooking, and then wash it with hard washcloths. It is worth noting that it is much more difficult to damage the presented version than Teflon.
The disadvantages include the increased price compared to other options.
Brand name products are often counterfeited, so there is a high risk of choosing a fake that does not have the benefits of the original granite products.

Titanium Coated Frying Pan

To obtain a heavy-duty base, manufacturers use ceramics with the addition of a large amount of titanium oxide, which improves the non-stick coating. The price of such products is high, which for many is a significant disadvantage. In addition, sometimes additives of cheap raw materials are found in the composition, which can adversely affect the quality of cooked food. If in doubt which pan to choose, you should consider the advantages of the presented option:

For production, environmentally friendly materials are used that heat up quickly and retain heat for a long time.
The coating is stable and it is not afraid of mechanical influences.
You can not only fry, but also cook pastries.
When cooking, you can not use oil, because the food does not burn.

Frying pan - dimensions

In most cases, pans of such diameters are found in stores: 18, 20, 22, 24, 26 and 28 cm. The size of the selected product can be seen on the package and it indicates the upper diameter, which is important for choosing the right lid. The instructions on how to choose the right pan indicate that you need to focus on what you plan to cook, so 15-16 cm is enough for frying pancakes, and a larger diameter is needed for cooking potatoes with meat. In addition, it all depends on the number of people for whom you have to cook.

Describing the rules on how to choose a frying pan, it is worth saying that it is recommended to take into account the size of the burners on the stove. It is important that the product is not too large, since the food will already burn in the center of the pan, and remain raw around the edges. As for the height of the sides, 3 cm is considered the optimal value. For baking pancakes, choose a pan with sides 1 cm high.

Frying pan, which company is better?

Tefal. Leaders in the production of frying pans. The French company offers high quality products in a wide range. Frying pans have special indicators that indicate good heating.
"Rondell". If you are interested in how to choose a good quality frying pan, then pay attention to the range of this German brand. It uses environmentally friendly materials with a sustainable finish. The manufacturer gives a good guarantee on their pans.
Kukmara. This brand from Tatarstan uses Soviet standards in production. The manufacturer offers a wide range of products that have thickened sides and bottom. They are safe, high quality and affordable.

A frying pan is an indispensable attribute of any culinary specialist, a kitchen decoration and, in general, a sacred thing. So, in the old days, a frequently falling frying pan signaled that the brownie was angry, and the house was unfavorable. Previously, frying pans were universal and almost eternal, although they did not differ in special beauty. They were inherited from great-grandmother to great-grandchildren. Today, everything has become more complicated: a huge choice gives rise to a lot of questions. How to choose a pan in which you can fry pancakes and stew chicken? And isn't it better to buy at once how many frying pans for different purposes? Or maybe take a set of a dozen brilliant frying pans of the most bizarre shapes at once? In order not to suffer too much with the choice of a pan, you should consider a few key points.

What stove are we cooking on?

The type of stove you have determines the type of pan you purchase. For a gas stove, there is not much difference what profile and diameter the bottom of your pan is, and what it is made of: gas will heat a pan made of any metal. Electric stoves also do not impose increased requirements on frying pans. True, it is desirable that the bottom of the pan is the same diameter as the burner, and the bottom itself is smooth. Ordinary cast-iron pans or stainless steel pans, that is, those that are magnetic, are suitable for an induction cooker. However, it is believed that special frying pans with a multilayer thick bottom made of ferromagnetic alloys are optimal for this type of stove. But it’s hard to say whether marketers are cunning, imposing expensive frying 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.

What is the best metal?

The type of metal or combination of metals determines the effectiveness of the pan. 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 aluminium, stainless steel, cast iron and copper.

Cast iron is a great frying pan metal that will be passed down in your family for generations. Cast iron pans are strong, durable, heavy, they do not heat up very quickly, but to almost any temperature, they retain heat for a long time and slowly release heat. In such pans, an excellent stew is obtained, it is convenient to stew poultry, game, and cabbage rolls in them. The cast-iron surface is not afraid of metal brushes and does not require special silicone spatulas. Caring for an ordinary cast iron pan is minimal: just rinse it thoroughly with hot water and dry it. You don’t need to use newfangled liquids for dishes: during operation, a fatty film forms on cast iron, which prevents food from burning, and you should not remove it.

The aluminum frying pan heats up quickly and evenly, and cools down fairly quickly. The advantages of aluminum include weight: an aluminum frying pan is light as a feather. But that's where all the pluses end. Aluminum reacts with acids, giving dishes a metallic taste, and is easily scratched and deformed. An aluminum pan cannot be used on induction hobs. Therefore, cookware manufacturers combine aluminum and stainless steel, creating pans with a multi-layered bottom, and sometimes walls. In these frying pans, aluminum is trapped between layers of steel, and can display its excellent heat dissipation properties without compromising the food being cooked. Pans made of pure stainless steel are also available, but keep in mind that such pans heat up unevenly, since steel is not a very good conductor of heat.

Copper pans are the chef's pride. They are very expensive, but beautiful and comfortable. If handled improperly, these pans often warp and tarnish. 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 you have an induction stove, it doesn’t matter. 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 used to be. It turned out that at temperatures above 200°C, coatings such as Teflon begin to burn out with the formation of toxic compounds. Such coatings serve at most five years, after which the pan has to be changed. Yes, and you need to take care of such a coating carefully: do not scratch it with a knife and fork, use only a wooden or plastic spatula, wash it with a soft washcloth, and protect it 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. It 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 frying pan with a diameter of 28 cm.

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

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 a wok pan with a flat bottom adapted for modern stoves. It is convenient to quickly fry meat, seafood and vegetables.

If you like to fry pancakes, buy a medium-sized flat pan. It has practically no sides and it is very convenient to flip pancakes.

Steak lovers should definitely look at the grill pan. Usually these are heavy, rectangular pans with a ribbed inner surface. In such pans, chops, chicken breasts, fish fillets, as well as fried vegetables are excellent.

Before heading to the store, consider how many and what kind of pans you need. Do not buy beautiful sets of many items. As a rule, most of the bizarre-shaped and sized frying pans from such sets are bored in the closet idle. However, do not save 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 deaf.

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

You should like the pan you choose, it should be comfortable with it. If you like a very heavy cast iron skillet, consider whether cooking with it will turn into a kind of strength training. Perhaps something lighter should be chosen?

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

Today, it is impossible to imagine any kitchen without a frying pan; housewives fry and stew delicious dishes in this dish. And it seems that if somewhere there may be problems with the choice, then just not here: buy and use as much as you like.

But everything is not so simple. There are tricks to choosing the right pan.

We will talk about them in this article.

Weight

There is a simple rule here: the more, the better. Why? It's simple: the heavier the pan, the thicker its walls and bottom. So, it warms up evenly - it's just good for cooking. Such a pan will be more stable. In addition, thick metal will last a long time, will not burn out or deform.

But, of course, everything is good in moderation. It should not be difficult for you to raise and lower the pan, your hand should not get tired.

Since we talked about the thickness, it is necessary to indicate specific values that you should focus on when choosing. So, the walls and bottom of a high-quality pan are at least 3–4 mm (for a pancake pan, the indicator is slightly less - 1.5–2 mm, since it needs quick warming up).

The size

There are different sizes of frying pans on the market (since most of them are still round, we will talk about the diameter). This value does not take into account the size of the bottom, but the upper edges. Therefore, the cover should be selected the same size.

How to choose a frying pan by size? Very simple: focus on the number of people for whom the dish will be prepared. For one person, a frying pan with a diameter of 22 cm is enough, two will need a slightly larger copy - 24–26 cm, a family of several people needs a really large dish - 28–32 cm.

There are also “baby pans” with a diameter of only 18–20 cm. These are great for quickly warming up food, they can also be used to prepare a dish for a child or a small adult.

Bottom of the pan

As you already understood, the bottom must be thick in order to warm up evenly and not deform. When buying it, you should carefully examine it - it should be even, without tubercles and pits.

The inner surface can be either smooth or embossed, with a ribbed ornament - such a “pattern” reduces the area of food contact with the bottom, so the likelihood that something will burn is reduced. However, it is more difficult to wash such a pan than a regular, “smooth” one.

Pen

The ease of use of a frying pan largely depends on how high-quality its handle is.

Today, pans are available with handles of various shapes: rounded, flat, elongated, with finger protrusions. Here everyone chooses the one that is most comfortable in the hand. Before buying, be sure to take the pan by the handle and lift it to see if it is convenient for you.

The fastening of the handle to the "body" of the pan is designed for certain loads and is made quite reliably. If you are going to purchase a cookware whose handle is held with rivets, remember: the larger the size of the rivets, the more secure the fastening. Have you opted for a handle with screws? During operation, periodically check whether the mount is loosened, and tighten it with a screwdriver if necessary. If you do not want to carry out such “procedures”, then you should buy a cast pan (the holder is molded along with it).

The handle must be made of a material resistant to high temperatures: heat-resistant plastic, specially treated wood or metal. It's great if the handle doesn't get hot during use. Of course, it will not remain completely cold, but it should be warm just enough so that you can safely take the pan in your hands.

I must say that metal handles will not always allow you to do this, so it is better to use potholders with them. But they have a significant plus: a pan with a metal handle can be used in the oven. If you plan to constantly bake something in a pan, but the soul does not lie to the metal, choose dishes with a removable handle.

By the way, there are pans with two small handles (like a saucepan), instead of one long one. These are convenient to carry, because it is much easier to hold the filled dishes with two hands than with one. However, when used on a stove, they will not be able to be controlled as deftly as with ordinary ones - the length of the “handle” will not be enough.

Each stove has its own frying pan

And finally, let's talk about another important selection criteria. For proper operation, it also matters on which stove you plan to cook. Usually, manufacturers indicate which type of equipment a particular pan is suitable for: information can be found on a paper insert, in addition, special icons can be applied to the bottom of the dishes.

The kitchen pan is perhaps the most needed item in the house. The versatility of use makes this dish indispensable in everyday life. Even the most inexperienced culinary specialist will be able to fry a banal scrambled egg if there is a frying pan in the house. Therefore, choosing the right utensils is very important for a complete and high-quality cooking.

In the article we will talk about how to choose the right pan by contacting the distribution network. Consider a rich assortment of kitchen utensils and analyze different types of dishes in order not to make a mistake when buying.

Purpose

Choosing a multi-purpose pan is quite simple. The very first requirements are the bottom diameter and wall height. In everyday life, medium-sized dishes (d 24-26 cm) with sloping edges 5-6 cm deep are most often used. A frying pan of this volume is optimal for cooking most fried and stewed dishes. Its diameter is also quite suitable for the size of standard burners.

But a good hostess can never get by with one type of dishware. This is especially important if she has a large family. When cooking, it is more convenient to use different utensils for special purposes. To know how to choose the right pan, you need to decide for what purposes it will be used.

So, for baking delicious pancakes, the dishes should not have a very thin bottom and low sides. And for stewing vegetable stew, it is better to take a deep saucepan with a thick bottom and a lid. Cooking chicken tobacco or juicy chops will require the use of a heavy frying pan with a ribbed bottom. And so it is possible to enumerate for a very long time.

The presence of a large number of pans is mandatory for specialized catering establishments, and in the home kitchen, for the convenience of cooking, it is quite enough to have 4-5 items for different purposes, size and quality.

Appearance

Which pan to choose so that it has an attractive appearance and lasts a long time in the kitchen? According to highly experienced culinary experts, it is worth buying enameled dishes. The protective layer will provide the kitchen assistant with durability, practicality and resistance to external damage.

When choosing, you should be very careful, because you can mistakenly buy a pan with a varnish coating. Outwardly, it looks like enamel, but its quality is much worse. Lacquerware quickly loses its appearance, burning and being damaged during cleaning.

Handles are an important detail

How to choose a frying pan with a suitable handle? Our advice: it is desirable that it be cast. One-piece holder provides reliability and confidence in use. It is very convenient when it is covered with wood or heat-resistant plastic. Such a frying pan can be safely picked up without oven mitts, without any fear of burns.

If the hostess often bakes dishes in the oven, then she should buy dishes with a removable handle. This is also convenient when the pan is large. In this case, the handle may simply not fit in the oven.

Optimal Thickness

How to choose a good frying pan so that there is no hassle when using it? Reviews of experienced housewives suggest that you should definitely pay special attention to the thickness of all surfaces. A heavy pan with a thick bottom has many advantages:

uniform heating of the entire surface of the dish;
sure stability;
no deformation during overheating;
slow cooling.

The bottom thickness of a good frying pan should be at least 5 mm, and the walls - at least two. The inner surface is absolutely smooth, without flaws. Well, if the outer side of the bottom has a relief pattern or ribbing. This circumstance contributes to uniform heating and long-term maintenance of temperature.

Suitable weight

Do not opt for too light products with thin walls and a bottom. Despite the fact that such pans are usually cheap, they break down very quickly. The bottom in such products is easily deformed, which does not allow even frying of products. The minimum weight of dishes should be five hundred grams.

There are special weight requirements when buying a pancake pan. What kind of dishes to choose for these purposes? Heed our advice: too thick bottom provides unnecessarily large weight of the entire pan. It will not be easy to constantly lift and turn it over in your hands. Therefore, the best solution would be aluminum cookware with a bottom thickness of 2-3 mm and a wall height of 1.5-2 cm. Such a pan will help to evenly fry thin pancakes and easily handle it. The diameter should be chosen based on your preferences.

Teflon coating

Many modern housewives prefer non-stick cookware. One of them (teflon) is a special type of polymer material, characterized by high strength characteristics. Successful chemical development for more than eighty years. The authorship of the idea belongs to American scientists. The high popularity of Teflon pans is due to a lot of advantages:

reduced consumption of fat;
the impossibility of sticking products to the frying surface;
resistance to acidic and alkaline environment;
the possibility of strong heating without compromising the quality of the product;
easy way to wash.

If you choose a pan with a Teflon coating for the household, then you should remember that it has only one significant drawback - a short service life. This is due to the fact that the non-stick coating loses its qualities very quickly, burning out from regular use. You can also shorten the life of a Teflon pan using metal spatulas, which easily damage the coating.

How to choose a Teflon coated pan? Our advice: when buying, you should pay attention to the condition of the bottom. The surface can be perfectly smooth or embossed. It is better to choose a bottom with convex patterns. Such a pan is more suitable for frequent use, since it significantly reduces the risk of burning food.

In addition, in such dishes you can cook vegetables without using oil. A large amount of moisture contained in the products does not evaporate immediately, but remains in the grooves between the volume projections. This allows the vegetables to cook without sticking, while retaining their juiciness and flavor.

Ceramic pans

Cookware with a new type of non-stick coating has become widespread not so long ago. Despite the fact that ceramics as a material has been known to people for more than one thousand years, its use as a coating is a new invention of mankind.

How to choose a ceramic frying pan? You can finally answer this question after we find out what these kitchen products are. The name of the pan reflects only part of the essence of the production process.

The composition of the coating is a nanocomposite material based on a ceramic compound with the inclusion of titanium elements. Its obvious advantage is high environmental friendliness. Unlike Teflon, the ceramic layer is not afraid of overheating (you can freely heat up to 450 ° C) and is not capable of releasing harmful substances. An innovative material is fused into the base metal of the pan, increasing its strength, durability and resistance to mechanical damage. Ceramic dishes do not like sudden changes in temperature, so it is undesirable to place food in it that has not undergone preliminary thawing.

When choosing a new type of kitchen utensils, it is important not to make mistakes. Therefore, answering the question of how to choose a ceramic frying pan, we will give practical advice. In the store, you should carefully consider the proposed product. There were cases when negligent sellers tried to pass off aluminum frying pans with a thin enamel layer as ceramic ones. You also need to pay attention to the weight of the dishes and the price: a fake will cost less than the original product.

When deciding which coating to choose a pan with, you should evaluate the advantages and disadvantages of different types of spraying. The price of products, purpose and expected service life are taken into account. When using any non-stick coating, it is advisable to use devices made of gentle materials: wood or soft plastic.

Cast iron products - a symbol of reliability and durability

When buying a new frying pan for the household, it is not at all necessary to opt for newfangled products. You can turn your attention to the good old grandmother's cast iron pans. It is on them that the most delicious cutlets are obtained and chicken legs never burn. Housewives usually do not have difficulties with how to choose a cast-iron pan. The question can only be in determining the appropriate size and depth.

This is an ideal cookware option because cast iron is a good conductor of heat and gets quite hot. The porous structure of the metal contributes to the formation of a natural non-stick coating on the surface of the pan - a fatty film. Cast iron products are not recommended to be washed with the use of modern chemical detergents that destroy the natural coating. Wipe the pan dry with paper towels after use.

When using cast iron cookware, you should be very careful: it is characterized by increased fragility. This is perhaps the only significant drawback of the traditional type of kitchen utensils.

Stainless steel products

Which frying pan to choose for supporters of cooking delicious and healthy food? Our advice is clear: you should look to stainless steel products. An ideal medical alloy of iron, nickel and chromium guarantees complete safety for the prepared dishes. This is achieved due to the fact that stainless steel does not enter into any chemical processes with the constituent parts of the products.

Consumers invariably have another question: "How to choose a frying pan?" Reviews of fans of steel products speak in favor of a thick bottom. The greater the number of layers pressed in a pan, the higher the strength, the greater the weight of the product and the duration of heat retention.

With regular care of steel utensils, it is necessary to wipe them dry after washing so that stains do not appear on the surface.

Aluminum - winged metal

Lightweight and inexpensive products made from this material serve well in the kitchen, quickly gaining temperature and slowly cooling down. Alas, their service life is short. How to choose an aluminum frying pan so that it lasts longer? We advise customers to take those dishes that have a thick bottom - at least 6 mm. This will prevent the pan from deforming under strong heat. As a rule, thick-walled products are made cast. We do not recommend buying a stamped aluminum frying pan at all - this is an unnecessary waste of money.

ringing copper

Copper pans get good reviews from hostesses. People have been using metal utensils since ancient times. In a copper frying pan, food is well fried without burning, without loss of taste and nutritional qualities.

When buying metal products, you should pay attention to the fact that the bottom is covered with a special layer of stainless steel. To avoid oxidation, do not wash copper utensils with detergents. For cleansing, it is better to use mustard and salt, and then wipe thoroughly.

What oven do you have?

When choosing a new frying pan, you should think about whether it will fit the type of stove you have. There are no obstacles for gas installations - you can safely fry on them in any dish. If you have an electric stove, you should refrain from using stamped aluminum pans, in which the bottom will immediately bend. Other types of cooking utensils should be selected and used in accordance with the diameter of the electric burners. A frying pan that is too wide will not allow the food to be evenly fried.

Glass-ceramic ovens are becoming increasingly popular in modern kitchens. To prepare dishes on them, you need to select dishes with a perfectly flat thick bottom. Cast aluminum or stainless steel pans are ideal for induction hobs.

Summing up

Having considered and analyzed the main types of modern types of frying utensils, we can draw some conclusions:

First, before choosing a frying pan, you should think carefully about the purpose of the new product and its size.
Secondly, you need to take into account the type of stovetop on which you are cooking.
Thirdly, do not give in to the call to buy a newfangled product that has some incredible properties. Most likely, this is just good advertising with the aim of obtaining high profits.
Fourth, you should look carefully at the brand and give preference to well-known and proven brands.

We sincerely hope that our advice will help you make the right choice of a frying pan and the cooking process will be a great holiday for you.

For hostesses, baking pancakes is an everyday activity. Fragrant, with many holes, pastries are always in demand and loved by all households. How to choose a pan for pancakes so that there are no incidents in their manufacture? On what dishes does not burn and pancake dough is easily removed - we will dwell on these and other issues below.

A bit of history

Sour cakes - the predecessors of modern pancakes - were baked by the ancient Egyptians in the distant 5th century BC. In Russia, the first mention of them is closer to 1000 AD. Yeast was added to the dough and it turned out to be thicker than today's. Years passed, and by the 11th century they became the main symbols of the Russian holiday Shrovetide. In other historical chronicles there is another explanation - the round shape is similar to the pagan sun god Yarilo. The ancient Slavs worshiped him and other deities.

Since ancient times, pancakes have been used to say goodbye to a harsh winter, waiting for the arrival of spring. The Church failed to eradicate the custom and officially recognized the Maslenitsa feast on the eve of Great Lent. Pancakes were baked from different flours and recipes:

traditional wheat;
rye;
oat;
buckwheat.

The tables were bursting with variety, dairy products were served to the golden suns - cow butter, milk, sour cream with cheese. The first frying pans were made of cast iron, of small diameter (comparable to the size of a saucer). Several round molds were used, fixed together by welding. Only pancakes were baked on such dishes.

What are modern pancake pans made of?

In the market of modern kitchen utensils, pancakes occupy not the last place. According to the material, here are the types of pans:

traditional cast iron;
steel;
aluminum;
copper;
from glass ceramics.

There is another difference between pans - uncoated and non-stick. Each representative has advantages and disadvantages. The choice of "one's own" is individual, it depends on the preferences of the hostess, requirements, price category.

With non-stick layer

The application of a special coating provides a non-stick effect and a minimum of oil for frying. The product quickly heats up to the required temperature (up to 215 degrees). They are lightweight, affordable, and easy to care for. Advantages of the non-stick layer:

minimum warm-up time;
acceptable price;
do not require a lot of oil.

There are significant drawbacks - you need to monitor the temperature (no more than 220 degrees), you need to turn over and remove ready-made pancakes with special spatulas. The bottom should not be rubbed with abrasive products, it should be washed carefully with a soft sponge. For a novice cook, these pans are a good option for gaining experience.

Ceramic Coated

The light to almost chocolate-colored ceramic-coated aluminum pan has a smooth surface. Unlike Teflon, the ceramic layer:

more resistant to metal objects;
does not emit toxic substances when heated;
better in non-stick characteristics.

A significant disadvantage is that the cost of utensils is higher than with Teflon coating. To prepare you should:

wash thoroughly;
wipe dry;
gradually heat up, add oil and ignite.

If everything is done correctly, then when frying pancakes, oil is almost not needed anymore. Ceramic absorbs it when heated, this will be enough. When everything is finished, the ceramic coating is not left dirty. The cooled pan should be thoroughly washed.

Marble pans

By production of a covering new technologies are used. Continuing the traditions of the ceramic base, marble and granite are used here. A cast aluminum product with a thicker bottom stands out with a light bottom. According to the characteristics of the pan in the first lines of the rating by:

scratch resistance;
heating safety;
minimum oil consumption.

Minus - the high price of pans with a marble coating.

The huge selection of food-grade aluminum kitchen utensils is amazing. Products with a reinforced bottom are quite suitable for baking. Let's name the benefits:

weighs a little;
easy to care for;
budget price.

Keep in mind the cons:

the appearance of any scratch excludes further use due to the toxicity of the material;
subject to deformation when heated;
the metal heats up quickly (high thermal conductivity).

If you decide to purchase an aluminum frying pan, choose products with a thick bottom and walls. How to properly care for the first preparation for use? For this you need:

wash with soapy water in warm water;
dry with a paper towel;
warm up, brush with oil.

If the dough still burns and sticks, it means that the pan was not heated enough or there was not enough oil.

copper products

Copper utensils, like cast iron, have been used for cooking since ancient times. Natural coffee lovers know a lot about copper Turks. The material has many advantages:

warms up evenly, excellent thermal conductivity;
keeps the temperature for a long time after turning off the fire;
easy to care for dishes;
the weight of the products is optimal for use and care.

Of the significant disadvantages - the price is higher than dishes from other materials.

induction cookware

Feature - a protective layer of the bottom with a diamond coating. It is almost impossible to scratch the coating. The inner surface with a fine-grained structure quickly helps the distribution of oil. Pancakes do not burn, are easily removed. The long service life pays for the purchase costs. The handles are not afraid of heat, for them you can safely hold the pan without potholders.

Crepe maker without stove

The advent of the electrical device made the task of baking easier. Benefits of pancakes:

no need to oil the surface before frying;
coating only with a non-stick layer;
in the kit there is a special blade;
fast heating saves time.

Which pancake to choose? Let's look at the main criteria:

surface dimensions should be familiar to the hostess;
the industry offers devices with different functions - for pancakes and baking waffles, shortbread snacks, these varieties must be taken into account before purchasing;
the power of the product is proportional to the size and number of modes;
the cost of the device depends on the given parameters.

If you are not afraid of the lack of sides, the high cost of a multifunctional gadget for various dishes - pancakes, waffles and cookies, you have a good purchase.

Interesting articles:

About grandmother's cast-iron ...

Time-tested cast iron cookware today is not inferior to its positions. The advantages of products explain their relevance and popularity:

reliable and durable;
keep warm for a long time;
easy to remove, bake.

Among the shortcomings we name:

a heavy pan is difficult to carry, turn;
caregiving difficulties;
difficult preparation for the first use.

These shortcomings are compensated by a long service life. Often pancakes are successfully baked on old cast-iron pans for more than 30-40 years. This is a dish that can be passed to the use of children. When buying, you should pay attention to the quality of the bottom. The ideal option is a slightly rough, smooth surface without cracks.

Product care

If you bought a cast iron pan, read the rules for use:

wash with soapy water in warm water;
wipe thoroughly;
put on the hob, evenly sprinkle inside with salt with a layer of up to 1 cm;
leave the stove on for an hour, slightly stirring the contents with a spatula;
after changing the color of the salt (from burning and technical oil in the production of cast iron), you need to turn off the heating;
let cool slightly, rinse again;
dry, put back on fire;
pour about 80-100 ml of oil, heat it until smoke appears, reduce the temperature to a minimum, hold for 18-20 minutes;
carefully pour all the oil into a container, rinse the pan without soap.

The purpose of the manipulations is the appearance of a protective film on the cast iron, which prevents burning. If the output is thin, ruddy pancakes, you have the best pan.

Which dishes to choose

When comparing all the characteristics of the proposed kitchen utensils, it is necessary to adhere to the general rules. First of all, let's talk about the dimensions of the bottom, the walls of the pan. Fans of lush, tall pancakes are advised to look for small products with a bottom diameter of 16 to 18 cm for purchase. Regardless of the material, dishes with a thicker bottom (from 4 mm and thicker) are better.

For the convenience of turning over, removing, the height of the sides should not exceed 1-1.5 cm. From the reviews of baking lovers, the angle between the base and the walls is more convenient than 90 degrees. In this case, the remains of the dough will not accumulate, and the care of the product will be easier.

If stuffed products are a priority, you should pay attention to large pans with a diameter of 20 to 26 cm. To turn over, it is better to hold the pan by weight by the long handle. Therefore, its length from 18 cm and more will be optimal.

Then drops of hot oil will not reach the skin of the hands. The handle must not be hot during cooking. Better wooden handles or special alloy with silicone inserts.

The shape of the bottom depends on the requirements for pancakes. What is better to buy - a square or a round frying pan? For baking products with filling, choose dishes in the shape of a square. In large families, a product with pictures or emoticons at the bottom will be in demand as much as possible. Children will be happy to eat pancakes with patterns.

Advantages of a special pan for pancakes

At the disposal of any hostess in the kitchen there are many frying pans. They stew vegetables, fry potatoes, cheesecakes. Of course, you can bake pancakes on ordinary dishes.

From practical experience, better products are obtained on specially designed utensils. It should not be hazardous to health.

Advantages of using a special frying pan:

the bottom does not need to be heavily oiled due to processing or non-stick coating;
long term use of quality products;
product care is minimal, the exception to this is cast-iron pans, but we have already talked about them;
the dough is evenly fried, with a golden crust, does not burn.

We hope that we have answered all the questions - how to choose a pan for pancakes. With a variety of dishes, the requirements for all products are typical. A normal pancake pan provides even browning, easy removal and minimal oil (see video).