Materials for making frying pans

The first is to pay attention to the material from which the product is made. The owners of gas and electric ranges can choose any options, but those who purchased an induction or glass-ceramic model, you should pay attention to steel products and to delete from the list all the pans out of aluminum.

One of the most reliable options – frying pan made of cast iron. This piece perfect for frying foods, because the material from which it is made, provides uniform heating of the surface. In addition, cast iron pans low maintenance and durable. However, it is important to remember that they have more weight. If you want to buy something take it easy, pay attention to other options.

Aluminum models, in contrast, are light weight. They are easy and convenient to use. In addition, these pans are fairly cheap, making them accessible to a wide range of customers. However, it is important to understand that items made of aluminium serve relatively short-lived, especially if they have a small thickness. These products are easily deformed under high temperature.

Quality Teflon coating frying pans – ideal for those who adhere to the principles of healthy eating. This product allows you to fry food without oil, while retaining their useful properties. However, remember that pans with Teflon coating are difficult to care: easy to scratch, and therefore clean these products and cook with them should be cautious.

If you need a pan for a quick frying choose a model with a ceramic coating. It has excellent non-stick properties and can warm up to 450 degrees Celsius. However, it is important to understand that low quality cover can cause rapid breakdown of the pan. Cracks, deformation, constantly podgorie products – all these problems are typical of cheap pans from unreliable manufacturers.

What to look for when choosing pans

If you plan to use the pan for cooking in the oven, choose a model with a removable handle. If you will be using the product for cooking, fit the pan with a solid handle.

The larger the pan, the more food you can cook with it at a time. But small products easier to store, and their weight is relatively small.