Probably, every woman on our vast planet was interested in the question: "Which pan is better?" Having entered the store, the eyes of the representatives of the beautiful half of humanity are scattered due to the enormous variety of dishes displayed on the shelves. Not everyone can make the right choice and understand which pans are good, and which will serve in the kitchen for a long time without losing their non-stick properties.
To understand which pan is better, you need to take into account some characteristics and criteria when choosing and buying it. First, pay attention to the mass of the pan. Despite all the assurances of manufacturers that light pans are very good, durable and reliable in operation, in practice, unfortunately, wall thickness and, consequently, weight play a very important role. Under the influence of high temperatures, the thin bottom of the pan undergoes deformation very quickly, which subsequently affects its cooking and the service life of the dishes.
Which pan is better: aluminum, cast iron or titanium? Each metal has its own visible pluses and minuses. Today, on the shelves of hardware stores there are a huge number of pans made of fusible aluminum. You understand that the life of these pans is much shorter than that made of heavier and refractory metals. In addition, one of the most noticeable disadvantages of this type of pans is the Teflon coating. You might think that Teflon protects food from burning. Yes, indeed, but for the time being. Due to its chemical structure, Teflon begins to evaporate under the influence of high temperatures. After a certain period of time, when the non-stick coating practically disappears, your food will begin to stick to the bottom of the pan, absorbing harmful substances. The advantages of aluminum frying pans is that they are light, convenient and compact, due to which their cost is very low and acceptable to everyone.
Titanium and cast-iron pans share a palm, as these metals are the most resistant to high temperatures and open fire. Titanium and cast iron are not susceptible to deformations that occur during the operation of aluminum pans, which makes their purchase more rational and justified, despite the higher cost. After cooking, the cast iron skillet can be safely rubbed with a hard metal grater without fear, as this will not damage its surface. In the kitchens of professional chefs working in large institutions and restaurants, if you inspect, you will not find frying pans made of low-melting metals, but only their titanium and cast iron.
When making a purchase of a frying pan, of course, it is worth paying attention to which pan is better suited to a particular stove, on which it is supposed to operate the dishes in the future. If small, thin silver grooves are located at the bottom of the pan, then they are most suitable for gas stoves, where the bottom is uniformly heated. If the kitchen has an electric stove, then you can use any pan, without paying special attention to its bottom surface. The glass-ceramic plate obliges its owners to purchase frying pans whose bottom surface thickness exceeds three millimeters. This is because the temperature reaches a higher level on this type of cooker than on gas and electric burners.
Given all the above characteristics, you will never again wonder which pan is better, since you can easily purchase reliable dishes with a long service life.