HOW TO CHOOSE A GOOD FRYING PAN?

If something, today, lasts us 3 years we are already freaking out. And in the case of frying pans, they should last for decades. But it’s not like that. The same thing loses the Teflon at the first change, that they bulge, bubbles come out… The fact is that after a short time of using them you have to buy new ones. You don’t feel like frying pans…

In addition, when it deteriorates, it makes it impossible for you to prepare great works of art in our gastronomy, such as a tasty potato omelet or some delicious croquettes.

You want to buy a decent set of pans, some good pans, but you don’t want to pay a bunch of money for them only to have the coating come off in no time. So how do you choose a good frying pan? How to find a pan that is durable and allows you to cook whatever you want? Well, when choosing it you have to consider 7 factors:

1-WHAT DO YOU WANT TO COOK? NOT ALL PANS ARE GOOD FOR EVERYTHING.

A frying pan has different uses. You can fry, sauté, cook, fry… So, if you want to make stews such as rice dishes, croquette dough, sautéed vegetables, typical fried sweets, delicious stews, ratatouille, meat in sauce, some good poor-quality potatoes, or some fried food, you need a high-sided pan. Such as one made of vitrified steel from the Magefesa or Menax brand, which also has non-stick properties.

Or one made of mineral iron, for example, from the De Buyer brand. They will last you a lifetime.

If you want to sauté some vegetables, curd an omelet, make a sauce, or cook a steak… with little oil or fat, you normally think of a non-stick frying pan because of how comfortable it is to cook without the food sticking to you, and clean it easily.

But these types of pans last a short time in good condition because when you use them repeatedly and clean them, they deteriorate, losing their non-stick qualities and everything sticks to you.

In addition, the non-stick layer, whether it is titanium, Teflon, stone, or diamond, comes off and toxic elements pass into your food. The famous PFOA or PTFE.

Although for this it must reach very high temperatures there is still the possibility of transmission of toxins to food. So be careful with these types of pans. In addition, you will have to renew them every two times three. Think if it compensates you… On the other hand, if what you want is to roast or grill vegetables, fish, and meat… the most advisable thing is an electric grill or griddle or grill pan.

2- THE MATERIAL WITH WHICH THEY HAVE MADE THE PANS.

Some pans are healthy because, due to their characteristics, they do not transmit toxins to the food you cook.

What are healthy and durable materials?

Glass, iron, stainless steel, vitrified steel, or pewter.

glass pans

They are ecological pans, 100% toxic-free. You can put them directly into the fire. They withstand high temperatures and thermal shocks, as long as they are not very sudden. If you move the pan from cold to hot or vice versa abruptly, you run the risk of breaking it.

And since it is a non-porous material, it does not affect the flavor of the food you cook in them.

They are very easy to clean, you can even put them in the dishwasher and they do not need any special maintenance. Although be careful not to hit them because being very resistant as they are, they could still break.

You have to cook them over low heat. Keep in mind that in reality, healthy cooking is about not exposing food to high temperatures and for this, it is advisable to cook slowly with low heat. So, they are great for this type of cooking. They are not ready for induction. You would have to use a universal induction adapter to cook on them.

Iron pans (mineral, castor cast)

They are safe for food and with good maintenance, they will last you a lifetime, although they have some drawbacks:

• They are heavy
• You have to season them for them to acquire non-stick properties.
• As for their maintenance, when you cook with them you have to scrub them with a mild detergent, rinse them with warm water and dry them very well. Then pass a kitchen paper soaked in oil inside so that only a thin film remains to create and maintain its non-stick quality. Take a look at the video below to get an idea. You will see how easy it is.
• If the food sticks to you, fill the pan with water and let it sit for a while and the remains will come off on their own.
• Once the dish is cooked, it is advisable not to leave the stew in this container for a long time to prevent rust from passing to it, in this case, transfer it to another container.
• Make sure that its composition does not contain a mixture of other metals in case you have an allergy to nickel or cadmium, for example.

-Stainless steel frying pans

usually, 18/10 and surgical steel, are suitable for all types of stoves, including induction. They will also last you a lifetime if you take good care of them.

It is a type of pan that kitchen professionals prefer.

However, when cooking acidic foods, be careful as heavy metals can leach into the food you are cooking. 18/10 steel has nickel and chrome in its composition. It is quite stable in contact with food, but it releases small amounts of these heavy metals into the food, so if you are allergic to any of them, avoid its use. Surgical steel (T-304) is much more advisable because it is not porous, but be careful and do not scratch the surface or damage it.

They weigh. They are not non-stick. But with the right temperature, nothing sticks. Simply heat the pan without oil or anything, once hot add a few drops of water, if the water turns into a few small balls like mercury it is a sign that it is ready for use. If many balls form, it is too hot.

They take time to take temperature thanks to the diffuser bottom they have to homogenize the heat, especially if it is thick.

Vitrified steel or pewter pans

If yours are stews or fried foods, this is your pan. They have natural non-stick properties so you can cook with less oil than with other pans, they don’t need special care, and they last a long time.

For me, they are more advisable than non-stick ones. Easy to clean, you can put them in the dishwasher and they are suitable for gas, electric, glass-ceramic, and induction cookers. They have a vitreous layer on a steel surface. They do not absorb odors or release toxic substances, so they do not contaminate food or alter its taste. They withstand both high and low temperatures, so they are very resistant to sudden changes in temperature. They also resist corrosion from the environment and scratches very well.

And what are the materials that are not healthy even though they can last you for a long time? copper and aluminum.

-Copper pans

They are very pretty, light, and transmit heat very well.

Kitchen connoisseurs use them, for example, to make jams or you can see them in street stalls to make caramelized or cooked octopus from Galician pulpers. This is because copper reacts chemically with food and therefore affects its flavor, which may be of interest to give a certain flavor to the food. But keep in mind that cooking in a pure copper pan can lead to food poisoning. Especially if it comes into contact with acidic substances such as tomato, vinegar, lemon, or certain fruits because as a result of a chemical reaction, the level of transmission of toxins to the food you are cooking increases. Currently, most copper pans are lined on the inside with another metal usually stainless steel. Which reduces the risk of poisoning? However, its use is inadvisable.

Aluminum and anodized aluminum pans

Aluminum is usually part of the base of pans and the rest of kitchenware or diffuser bottoms because it distributes heat very well. It is a light metal and in itself is quite toxic, it is even discouraged to use aluminum foil in the kitchen due to its toxicity. Aluminum pans, including those coated with a non-stick coating, are cheap and light but not recommended. They deteriorate quite quickly, especially if you are not careful with their cleaning and storage. Only the anodized aluminum ones are safer.

Since they undergo an electrochemical process with which the aluminum is made very hard and resistant to scratches, deformation, and corrosion. This treatment seals the aluminum and prevents it from getting into the food you cook. It has non-stick properties. The surface of anodized aluminum is considered nontoxic and heat resistant. However, discard pans of this type that are scratched or damaged.

Avoid risks. Its maintenance and cleaning are easy. Clean them by hand with a sponge and mild detergent. Use wooden or silicone utensils to avoid deterioration of the non-stick coating or anodizing treatment. In case the food sticks to you, avoid using sharp objects, scrapers, or metal sponges on the surface of the pan. Pour warm water on it and a little baking soda on and let it act for a few minutes, you will see how the glue comes off easily, and wash it as usual. Cook over low or medium heat.

You will better preserve the properties of the food and prevent its surface from being damaged. Finally, you have the pans that don’t last an assault, the comfortable non-stick ones. -Non-stick pans (Teflon, stone, titanium, diamond, ceramic, Thermalon™…) They are normally aluminum or other metal pans coated with a non-stick material such as Teflon, stone, titanium, diamond, ceramic, Thermolon™… so they are very light. The metal and/or non-stick coating material from which they are made can release heavy and toxic metals due to the effect of heat and pass into the food you cook in them. The aforementioned PFOA and PTFE.

These toxins accumulate in the body and cannot be eliminated by the body, so they can cause long-term health consequences. Make sure they have at least 2 or 3 layers of the coating in question (titanium, Teflon, stone, diamond…) the more layers of coating they have, the longer it will take to deteriorate, especially if you take good care of them, and therefore healthier and they will be durable. You must be aware that the non-stick is nothing more than a miserable layer of “plastic” and act accordingly:

• So, like the anodized aluminum ones, clean them with warm water, a sponge, and mild detergent.
• Avoid using sharp utensils on them so as not to scratch and damage them.
• And no putting them underwater when they are hot to clean them or dishwasher. If you want to wash the Teflon out of a pan right away, there’s nothing like putting it under the cold water tap when it’s very hot.
• Store them without stacking them on top of each other unless you protect them from scratches.
• Cook with them over medium heat at most. If you use them in this way, they can last for years and remain in good condition. An alternative to the non-stick ones is those with a ceramic coating called Thermalon™ and GreenPan is the pioneer brand in the manufacture of this type of healthy ceramic pan. The nonstick is made from a sand derivative that does not require the use of toxic chemicals like PFOA or PTFE during the production process. Therefore, it does not contain toxic chemicals or persistent pollutants.
• They’re heavy.
• They are not lifelong pans such as iron or stainless steel.
• However, with daily use and minimal care, they can last for years in good shape.
• This type of pan is easy to clean and maintain. You can wash it in the dishwasher.
• They are highly resistant to scratches and are hard because they are made by subjecting them to the anodizing process that I mentioned earlier with aluminum pans.
• They heat up quickly and evenly.
• The Thermalon ™ is heat resistant to high temperatures (up to 450 ° C). So if you accidentally overheat your pan, it won’t blister or release toxic fumes like it can with other types of nonstick pans.
• You can cook at a lower temperature and save energy because it is a great conductor of heat. • You will cook your food more evenly as the pan will come to a temperature quickly.

3-THE ABILITY OF THE PAN TO WITHSTAND HIGH TEMPERATURES WITHOUT ALTERING ITS CHARACTERISTICS.

This is related to what I have previously told you about the materials used in its manufacture. There are materials such as glass or vitrified steel that do not alter their characteristics when subjected to high temperatures. They do not transmit toxins to your food, nor do they affect its taste or smell. This type of material is what it would be advisable to look for when buying a non-stick frying pan. If subjecting it to high temperatures alters its characteristics and transmits it to your food, as happens with those made of aluminum, Teflon, or copper, you should ignore it and buy another one made of another material.

4-THE SIZE OF THE PAN YOU NEED.

Normally the most conventional models are those from 18 to 28 centimeters in diameter for roasting, making tortillas, frying, ratatouille, and other stews. But you may need a small one, which always comes in handy, to make something quick like a French omelet or a fried egg. In these cases, the most appropriate would be one of 16 centimeters in diameter because those of 14 is too small.

5-YES, IT IS STACKABLE AND YOU CAN ALSO USE IT IN THE OVEN.

Some pans have removable handles. Perhaps this interests you because it makes it easier for you to store it. After all, you save space, which always comes in handy… It is even possible that you can cook delicious dishes in the oven with them.

6-WHAT TYPE OF KITCHEN DO YOU HAVE AT HOME SINCE NOT ALL PANS ARE PREPARED FOR ALL TYPES OF KITCHENS?

For example, glass ones cannot be used on an induction cooker unless you use a universal adapter. These adapters are discs with a handle and/or without a handle that you place on your induction cooker and on top of the disc you place the kitchenware that is not prepared for this type of cooker.

7-THE PRICE YOU ARE WILLING TO PAY.

Buying a frying pan is an investment. The pans are widely used in the kitchen, so they should be of quality, practical and durable. Why? Because the quality of the products you eat is just as important as the kitchen utensils you use to cook them.

A frying pan is something that suffers a lot of punishment, it is not a question of whether it breaks or not, but how long it will last without breaking.

Remember: Mainly you have to consider what type of stews you are going to use it for, the material used in its manufacture, and the size that is suitable for what you are looking for. Give them a good deal if you want them to last you a certain amount of time. It is best to avoid non-stick pans as much as possible. If you buy a non-stick pan, use it only for foods that are likely to stick. And for the rest of the stews, use good pans such as those made of cast iron, stainless steel, surgical, vitrified, or glass… which are durable and healthy. Choose from brands such as WMF, Fessler, De Buyer, Visions, Woll, Le Creuset, Staub, Zwilling, Silampos, Garcima, and Max… your choice will be the right one. What kind of pans would you choose?