Frying pans: Consumer tips
Frying pans are generally distinguished by their material and shape. There are pans made of stainless steel, cast iron, forged iron, copper, and non-stick pans. There is a wide variety of shapes and sizes available. Special types include fish pans (oval, to accommodate the shape of a whole fish), crêpe pans (very shallow edge), paella pans (very large with two opposite metal handles), steak pans (usually made of cast iron with a ridged interior), or round-bottom pans (the Asian wok with a curved bottom).
What should be considered when buying?
A quality feature is the weight: the heavier the pan, the better it will sit on the cooking surface and conduct heat. The base should be particularly thick, as this promises good heat conduction. However, one should keep in mind that a heavy frying pan may not be suitable for everyone in terms of handling. One should also pay attention to the handle of the pan. It should fit well in the hand and be firmly attached to the body of the pan. A handle that is also suitable for use in the oven and is removable is practical. A pan lid reduces cooking time and simultaneously prevents grease splatters from dirtying the kitchen. In principle, all pans can be used on an electric stove. When using a gas stove, the pan should have a heat-resistant base that does not deform. If you have an induction stove, the pan must be made of a magnetic material or at least have a ferromagnetic base. Ideally, one should have at least two pans in different sizes.
What material is a frying pan made of?
- The non-stick frying pan has largely established itself in households. It is often referred to as a Teflon pan and is usually made of aluminium. It is very light and requires little maintenance, but has a limited lifespan, as the sensitive surface can be damaged by metal utensils and heating above 260°C. The coating ensures that heat is evenly distributed to the food and simultaneously reduces the risk of burning the meal. Thus, only a little fat is needed, it is easy to clean, and ideal for preparing vegetables, omelettes, and fish. Due to its lower temperature resistance, a coated pan is only suitable for limited high-temperature frying, as high temperatures are required here.
- A stainless steel pan is also very easy to care for, but is more robust and long-lasting. It does not conduct and store heat as well, which means that beginners may find food sticking. It is ideal for everything that needs to be seared and crispy (e.g. fried potatoes and fried eggs).
- Also well-suited are cast iron pans for searing braised dishes, roasts, steaks, and chops. With a ground or turned base, cast iron has up to four times the thermal conductivity of stainless steel, but is very heavy and takes relatively long to heat up. Cast iron pans are robust, can be heated to high temperatures, and retain heat very well.
- Pans made of forged iron and copper are often used by professional chefs as well. They offer the best heat conduction properties, but handling and maintenance require some practice, so they are rarely used in household settings.
What size should a frying pan be?
The pan size that should not be missing in any kitchen is 28 cm in diameter. A good portion of fried potatoes or 2 larger pieces of meat can be cooked in it. This size is sufficient for individuals or even when hosting one or two guests. Small pans with a diameter of 16 cm to 20 cm are ideal for fried eggs or pancakes and for heating small side dishes. For meat, fish, vegetables, and preparing sauces, a medium size of 24 cm to 28 cm is best. Large pans with 32 cm and more are needed when a large cooking surface is required or when preparing a paella, for example. To be equipped for all cooking needs, it is advisable to have several frying pans in different sizes in the household.
How many frying pans do you need?
In any case, you need more than one frying pan in the kitchen to be prepared for all dishes and cooking evenings. In both single households and families with many children, a single pan is rarely sufficient. If vegetarians, vegans, and meat-eaters sit together at the table and want something delicious from the pan, more than one pan must be on the stove. But even hobby cooks usually have more than one pan on hand, as there are suitable pans for different dishes and preparation methods. For everyday cooking without special requirements, frying pan sets are recommended, which usually consist of 2 or 3 pieces and include the common pan sizes.
What special types of frying pans are there?
- Braising pans have a higher rim compared to frying pans. This is particularly advantageous for preparations with added liquid, such as goulash.
- Sauté pans resemble the braising pan with their high rim and are ideal for the specific method of quick frying. They are particularly recommended for preparing finely sliced meat or vegetables at high temperatures.
- Crêpe pans have a flat edge and a non-stick coating to prevent the thin crêpes from sticking to the bottom of the pan. The pans are usually made of cast aluminium.
- Grill pans are ideal for meat lovers. The grill ridges in the pan create beautiful grill marks, and the juices from the grilled food create perfect burgers and steaks in the gaps.
- Woks come from Asian cuisine and are essential for authentic preparation. Woks have a small base area where heat accumulates and a raised edge that keeps the vegetables crisp.
How much does a good frying pan cost?
A good frying pan does not have to cost a fortune. Cheap aluminium pans can be found from around 10 pounds. However, these are not designed for continuous use. If you want to use the pan every day, you should invest at least 20 pounds for a pan with a durable non-stick coating and stable aluminium casting. If you have higher demands, you should opt for a pan made of cast iron, stainless steel, or copper. For these models, you will need to dig deeper into your pockets, with prices ranging from 40 pounds to several hundred pounds. You can save money with a multi-piece frying pan set that includes the common pan sizes.
