Key Factors To Consider When Buying A Cooking Pan

Key Factors To Consider When Buying A Cooking Pan

Choosing the right frying pan is far from a small task and involves a lot of thinking. Most people even do extensive research by looking closely at the various models on the market.

To help you choose better, we’ve put together the key factors to consider in making the right choice.

 

The type of material used to build the Cooking Pan

Cooking Pan

There are many materials used in the construction of this type of device—the quality of the material influences the price of the product.

Almost all models have excellent thermal conduction capabilities. However, if you are looking for an accessory that can be used on an induction baking sheet, the best option is stainless steel covered with aluminium, carbon steel.

Items made with a combination of aluminium and stainless steel are also recommended.

If you want to buy a scratch-resistant or even scratch-proof product, anodized aluminium is also a great option.

When it comes to corrosion resistance, you can choose between aluminium and aluminium-covered stainless steel. The combinations of stainless steel and aluminium are also ideal if you want to pass the kitchen pan in the dishwasher.

Thickness

Frying almost always involves high heat. That’s why it’s important to choose a model with a thicker metal element. Modern frying pans are classified by millet or calibre.

If you see a mil specification, you opt for the model that has a higher numerical value. As for the classification by calibre, it’s quite the opposite. The higher the numerical value, the thinner the frying pan.

For example, a 22-gauge model is generally thinner than a 10-gauge model.

 

Riveted or un riveted handles.

Riveted handles offer greater durability and strength than rivetless systems. However, they require more attention when cleaning, as microbial build-up can occur around the rivets.

Although their structure is not necessarily weaker than riveted handles, rivetless systems provide a smoother cooking surface, and the utensil is easier to clean.

 

The type of handle

Opt for stainless steel frying pans because they heat less than aluminium.

You can also opt for silicone-wrapped handles, but be careful, as silicone can degrade when the heat of an oven pressures it. You can also opt for a hollow metal handle to grab the pan without the risk of burning.

 

Compatibility at the cooking table

As much as possible, choose a model that you can easily use on an induction cooking table. The best stove designs can adapt to different dimensions of the cooking table in any kitchen.

 

Non-stick or natural finish?

Natural-finished models like stainless steel are cheaper and are excellent if you want to cook your food well. The only downside would be that your food will tend to stick to the surface.

 

How do I clean a frying pan?

Cleaning kitchen utensils, whether it’s a pan or a frying pan, is an inherent task in any modern kitchen. It is your responsibility to keep your frying pans intact by making sure they are properly cleaned. Here’s how to clean this cooking accessory:

For non-stick stoves

Since the food doesn’t really stick to the oil-free fryer’s cooking surface, you can easily wipe it with clean paper towels or anything recommended by the manufacturer. In many cases, if the appliance can go to the dishwasher, cleaning is much easier.

If the grease does not leave with the ordinary simple wiping method, you can fill the pan with water before adding about half a vinegar cup. Bring to a boil and remove the solution.

The fat will float upwards, which will facilitate its elimination. Then clean the equipment with lukewarm water and washing-up liquid. Use a nylon scrubber to remove any grease before rinsing and drying the utensil completely.

If the problem is more persistent, make a paste made with baking soda and water. Apply the dough to the residue and rub it with a nylon scraper. Once the residue is removed, continue with the simple cleaning procedure using water and vinegar.

 

For other types of frying pans

For natural-finished frying pans, such as ceramic or stone stoves, it is best to wash them by hand with hot soapy water and a sponge. You should also check if the equipment can pass through your dishwasher.

For stainless steel kitchen jumpers, cleaning is effortless because the hard surface is resistant to corrosion and scratches.

You can use a slightly more abrasive scouring pad to remove stubborn debris. However, it is important to polish the stainless steel surface with olive oil.

If you have copper pans, they should only be hand-washed. If it starts to show discolouration signs, you can create a solution consisting of a quarter cup of white vinegar and about 2 tablespoons of salt. Rub the solution on the pan and rinse.

For pure aluminium frying pans, the best cleaning method is to boil water and add several apple peels. Simmer for about half an hour. This should restore your aluminium device to its original glow.

If you like cast iron frying pans, the best way to clean them is to immerse them in hot water and use a stiff brush to remove food residue. Dry the appliance immediately after washing and apply a light layer of vegetable oil.

 

Tips for using a frying pan

Before you start using the equipment, be sure to read the owner’s manual, as it contains specific information about the correct use of the product.

If you have a non-stick model, resist the temptation to use a vegetable coating. These types of cooking oil leave a rather gummy or sticky residue that is very difficult to remove.

Besides, this gummy residue can make your food stick to the non-stick surface. Rub a thin layer of vegetable oil or grapeseed oil if you really want to preserve its non-stick properties of the pan.

No matter what type of device you use, it’s essential to know and follow the letter’s right heat setting. If you want to cook your food well, then cooking over medium-high heat is recommended.

The same level of heat is ideal for frying and skipping food. If you only want to warm your dishes, simmer them, or even make delicate sauces, always turn the heat down to low.

For non-stick stoves, always opt for low to medium heat, as excessively high heat can degrade the cooking surface.

It is imperative to use only good kitchen utensils such as spatulas and spoons, among others. For non-stick frying pans, the utensils of choice are those made of plastic, nylon or even wood.

For cooking, do not overload the tank to ensure even cooking. Also, don’t season your food too early.

Add seasonings a few minutes before putting them in the pan. Most importantly, be patient. Avoid turning your food over prematurely.

If your device suddenly ignites, don’t panic. Cover only with the lid.

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