Tips for choosing a frying pan. Which frying pans are the best and safest? Types of frying pans according to their purpose

Cookware with non-stick coating is increasingly gaining space on our kitchen shelves and cabinets. And this is not surprising! Dishes in such a frying pan or saucepan are prepared with virtually no oil and the end result is completely dietary. This pleases supporters of healthy eating and creates demand, which means supply appears. Today, the variety of types of non-stick material on cookware is so great, the housewife often faces the question of which frying pan coating is better and more reliable. Let's look into this more expertly.

With the advent of new technological capabilities in the production of cookware, various types of non-stick coatings for frying pans appear. They become multi-layered, which means they are more wear-resistant and practical. They have different names, for example, “Teflon Platinum”, “Teflon Classic”, “Titanium”, “Eterna”, “Hard Stone”, “Ecolon”, “Tritan”, “Kleon” and many others. They are used in collections with all kinds of designs, interesting colors, and different purposes.

All of them, except for the ceramic coating, contain polytetrafluoroethylene (PTFE), which is increasingly being improved, becoming more efficient. To date, numerous scientific studies have confirmed its absolute safety for human health. The mere fact that this chemical compound is successfully used in medicine as a material for prostheses used in cardiology already indicates its biological inertness.

Our task is to get acquainted with the characteristics of types of non-stick materials and choose the best for yourself. After all, every housewife has her own preferences in preparing dishes. Some people fry a lot, some like to stew, some like to bake, and so on. In addition, everyone in the kitchen has their own hob (glass-ceramic, electric, gas, etc.), which requires special characteristics for the bottom of the cookware.

It is important to know that the aluminum bottom of a frying pan or pan can sometimes leave stains on glass ceramics. Such dishes must be carefully rearranged and not “dragged” along the surface.

Granite (marble, stone) chips

Stone-coated cookware has increased wear resistance. It is based on polytetrafluoroethylene, which is responsible for non-stick properties, in combination with microparticles of marble or granite. The latter provide the product with additional hardness and strength.

Typically, a non-stick layer is applied to a cast aluminum mold, which allows the pan to be lightweight and comfortable to use. These products have an external feature - a speckled pattern reminiscent of granite. It can be of different colors with a range of shades: black, gray, brownish or sand.

This pattern simply creates a decorative effect, and the coating itself consists almost entirely of PTFE (polytetrafluoroethylene). Such marketing techniques help to increase interest in the product, because it has an unusual appearance and is called “marble” or “stone.”

The advantages of a frying pan with marble (granite) material include uniform distribution and heat transfer, the ability to fry without oil, and ease of operation.

There is only one drawback: the products require delicate handling. Do not use metal spatulas, abrasive sponges or powders; it is not recommended to wash in the dishwasher. This once again confirms the fact that the main part of the coating consists of PTFE. Each manufacturer gives its own warranty period - from 2 to 5 years.

Ceramics

With the advent of ceramic-coated cookware on the market, store shelves began to sparkle with colorful pots and pans. After all, a distinctive feature of this material is that the products can be painted in bright colors. This, at one time, caused a wave of excitement in the market and gave rise to many fakes.

The material itself is created with the participation of sand nanoparticles and a mineral formation - flint. It is often ivory in color (there are especially many fakes of this color), although there are others, for example, black and dark gray. It is environmentally friendly and highly durable. The most significant advantage: the product can withstand enormous temperatures and does not collapse (up to +400°C). The hardness of the coating allows you to use all kinds of metal accessories (spatulas, whisks) in the cooking process.

There is one and significant drawback - the rapid loss of non-stick properties (for 3-6 months of operation), which immediately affects the functionality of the cookware.

If you want to buy a frying pan with a ceramic coating, then you need to choose a model with a massive bottom, which will evenly distribute heat over the entire surface. The base of the product is made of cast aluminum, rather than carbon steel (stainless steel), which ensures faster heating of not only the bottom, but also the walls, which will allow the dish to cook faster.

When choosing, you need to focus on models from well-known manufacturers, for example, the Russian Scovo plant, the Nature Ceramic line; South Korean brand Neoflam (distributor of Frybest): Tefal brand Mineral Ceramic series. Of course, this is not the entire list.

Teflon from DuPont

The safest and highest quality coating is considered to be Teflon® certified coating from DuPont™. People call it “Teflon”. And here you need to understand the following: if you buy cookware with the Teflon® brand mark, this means that the product is safe for cooking, was made using high-tech equipment from good material, and has passed certification.

Teflon® brand cookware always guarantees quality. DuPont has been strictly monitoring this for more than 50 years and gives the right to use this coating only to those manufacturers who meet a number of serious technical conditions.

It’s a different matter when the Teflon® coating itself is applied to an aluminum base with a thin bottom. In this case, when the product is deformed from high temperatures, Teflon may fail faster. This is why it is important to buy all frying pans with a non-stick coating with a massive (thick) bottom, in order to avoid its “swelling” (from 3 mm).

Teflon® brand products always have multi-layer high-tech coatings that are characterized by safety and excellent performance. This is stated by both ordinary housewives and professional chefs. True, Teflon cookware cannot be heated above +240°C.

All other “Teflon” products that do not have the Teflon® mark can be safely questioned. And above all, this will concern their performance (always ask stores for certificates for Teflon® coating).

What kind of pans are considered the best?

Which coating should I choose? Of the non-stick materials, the American company DuPont has the longest production life. This is a historical and scientific fact, behind which there are research, development, discoveries, practice and numerous sales. Requirements for the product upon purchase: solid bottom and aluminum cast base. The country of origin may vary, as Teflon® brand technologies are used (with the permission and control of DuPont) all over the world.

Ceramic coating is considered a new generation material. It provided the market with colored pots and pans (which is pleasing to the eye), but in terms of the effectiveness of non-stick properties it does not perform well. The only advantages: environmental friendliness and high heat resistance (often such dishes are bought for stewing and baking).

Granite (aka marble, aka stone) coatings are basically made of PTFE, which provides the product with good non-stick properties and effective functionality. When choosing, you need to take into account the thickness of the bottom and walls on which non-stick material is applied.

All non-stick frying pans must have a thick bottom, which ensures even heating of the entire frying surface. This allows you to cook food faster, preserving more useful and valuable substances in it.

The steel base (stainless steel) will ensure the flow of heat from the bottom (from the bottom), since it does not have such rapid thermal conductivity as aluminum. The aluminum base allows the dish to be cooked from all sides, heating evenly and effectively in the pan not only the bottom, but also the walls.

Each manufacturer chooses its own fittings for products, which have their own characteristics. When choosing, you need to pay attention to this. These are handles made of heat-resistant material, sealed rims, all kinds of valves for steam release, thermostats, etc. In order not to make a mistake in the model, always take the frying pan itself in your hand and estimate the weight, comfort of the material and the shape of the handle. If everything suits you, then it’s YOURS.

There is no person in the world who does not have a frying pan, or even several, in their kitchen. The wealth of choice of kitchen devices is even more frightening than their absence. In order not to get confused and buy the first frying pan you come across, read the article about frying pans and everything connected with them. A rating of the most popular frying pans is also presented: the best models with current prices for 2018.

Types of frying pans according to their purpose

They differ in their intended purpose into several types:

1. Classical. It is used for frying, stewing, sautéing. The material used varies, as does the size and height of the walls. A classic frying pan always has one or a pair of handles, sometimes they are removable.
2. Frying pan It is made of high-quality steel, it must have a wide and thick bottom, thanks to which the heat is distributed evenly and allows you to get a beautiful crust. Two heat-resistant handles on the sides allow you to easily place the roasting pan in the oven when baking various dishes.
3. Grill. Such devices are characterized by a ribbed bottom, which leaves an appetizing mark on cutlets and meat. When frying on a grill pan, use a minimum of oil. The grill pans are quite weighty, with a convenient lid. These pans are convenient to take on picnics, for a campfire or barbecue.
4. Saucepan. This is a kind of mixture of a frying pan and a saucepan in which you can cook anything - both scrambled eggs and dessert. The thick bottom and walls evenly distribute heat inside the dish, and the lid perfectly retains the necessary moisture in the dish.
5. Wok pan came to us from China. The traditional shape for this is round, with high walls, a flat bottom of small diameter sharply widens upward, and small handles in the form of ears are located at the edges. The device is crowned with a convex dome-shaped lid. This frying pan is perfect for sauces, marinades, and desserts, because the pan heats up instantly and maintains the temperature for a long time.
6. Pancake house The frying pan is found in almost every kitchen due to the Russian mentality. It is always round in shape, with low sides and a flat bottom. It is better to use it exclusively for its intended purpose, since it is not recommended to wash the pancake frying pan, only to clean it carefully.

Types of frying pans by material of manufacture

Depending on the material used to make the frying pan, there are:

• devices from cast iron Heats up evenly and retains heat for a long time. The disadvantages include their considerable mass;
• frying pans from aluminum lightweight and heat up quickly, but without any coating, aluminum frying pans are not the most convenient and safe product to cook;
• dishes from of stainless steel heats up quickly, retains heat for a long time, does not affect the taste and smell of food.

Types of non-stick coatings

1. Enameled the coating has been used for many years and is very successful.

Advantages: during cooking, food does not oxidize or burn. The pan retains its temperature for a long time and can be heated to high temperatures. You can store cooked food in it. The price of such dishes is affordable for the average person.

Cons: The dishes are sensitive to falls from a height and to the use of abrasive cleaning agents. This coating lasts an average of 3 years.

1. Teflon(polytetrafluoroethylene) coating is mainly applied to a steel or aluminum base.

Pros: Outstanding non-stick effect, light weight, easy to clean, requires little oil.

Cons: service life is no more than 4 years, it is afraid of metal objects, when heated to more than 200 degrees, the Teflon coating begins to release carcinogenic substances. Pans with damaged Teflon coating should not be used as they release toxic compounds.

1. Ceramic the coating is made from a nanocomposite polymer with sand particles in its composition.

Pros: you can heat up to 450 degrees without fear of harmful emissions. Consumes minimal oil. These pans are lightweight, heat up evenly and quickly, and retain heat for a long time. This coating is not afraid of spatulas, knives and forks.

Cons: Not suitable for induction cooking. Do not wash in the dishwasher. Operation up to 4 years.

1. Granite the coating is made from fine granite chips.

Pros: strength, durability and environmental friendliness - the three pillars of such a frying pan. Can be washed in the dishwasher on a gentle cycle without any problems. Dishes with such a coating are lightweight, heat up quickly and evenly, require a minimum of oil, and are easy to clean.

Cons: do not use metal utensils during the cooking process and avoid sudden temperature changes. Service life with careful handling is more than 5 years.

1. Titanium the coating is the best and most expensive, the service life is on average 25 years.

Pros: this cookware is environmentally friendly and durable, suitable for frying and baking, does not require fat or oil, is light in weight and use, heats up quickly and evenly, you can use metal objects.

Disadvantages: quite high price.

Nuances when choosing a frying pan

1. The thickness of the sides of high-quality dishes is 4 mm or more.
2. The noticeable weight of the cookware indicates its quality and uniformity of heating.
3. The height of the sides is 3 cm and above, the height of the pancake side is 1 cm.
4. It is better to choose a bottom from 3 mm, embossed from the inside.
5. The diameter of the frying pan is measured at the top. For a small family, the optimal size is 26 cm.
6. The handle of the utensil must be made of heat-resistant material. If you plan to use the frying pan in the oven, you need to choose dishes with removable handles.
7. Any frying pan is suitable for a gas stove; electric will require a perfectly flat and thick bottom; glass-ceramic stoves require that the bottom of the cookware be at least 3 mm; Induction cookers are only “friendly” with special, marked cookware.

TOP 10 best non-stick frying pans

Enamel coated frying pans

1. RONDELL NOBLE RED RDI-706– the best frying pan on the market. Impeccable performance, durability and comfort - it is for these qualities that users choose the Rondell brand. Cookware made of strong and durable cast iron with an enamel coating. The thick bottom is suitable for an induction hob. The diameter of the cookware is 28 cm. The set includes an additional steel handle.

Pros:

• durability and stability;
• big size;
• additional handle;
• Suitable for induction hob.

Minuses:

• not noticed.

RONDELL NOBLE RED RDI-706

1. Rondell Terrakotte RDA-525- another representative of the German diaspora in a number of frying pans with an enamel coating. The main material is aluminum, the walls and bottom are 3 mm thick. The dishes consist of environmentally friendly, clean products, heat up evenly and do not deform over time. The outside of the product is also non-stick and easy to care for. The handle is riveted to the side of the pan.

Pros:

• you can use metal utensils;
• excellent quality of material and workmanship;
• a light weight.

Minuses:

• no lid;
• not suitable for induction hobs;
• Wash by hand only.

Rondell Terrakotte RDA-525

Teflon coated models

1. TEFAL EXTRA– the most popular brand in Russia. Cookware from this brand can be easily recognized by a special indicator in the center of the bottom, which changes color when the temperature becomes optimal for cooking. The diameter of this frying pan is 28 cm. The aluminum body with Powerglide Teflon coating will not allow food to burn. Users indicate that they have been using this model for more than 5 years.

pros:

• big size;
• heating indication;
• Can be washed in the dishwasher.

Minuses:

• no lid;
• The handle gets hot.

1. Rondell Flamme RDS-710 – The bottom of the pan consists of three layers: an aluminum layer is fused into a stainless steel shell. The original design of the bottom allows you to distribute heat evenly, and then retains it for a long time. Ceramic particles are added to the Teflon coating to increase the wear resistance of the product.

Pros:

• wall thickness – 6 mm;
• Can be washed in the dishwasher;
• use of metal utensils;
• The handle, coated with silicone, does not heat up.

Minuses:

• no cover.

Rondell Flamme RDS-710

Ceramic coated frying pans

1. Tefal Meteor ceramic case made of steel with ceramic coating. The bottom of the dish is 5 mm; it will not deform during use. The classic Termo Spot heating indicator will let you know when the pan is heated to the optimal temperature. The dense structure coating allows you to get an appetizing crust for fried food.

Pros:

• 3 mm thickness of sides;
• It is possible to cook on an induction cooker.

Minuses:

• Only manual cleaning with soft agents;
• no cover.

Tefal Meteor ceramic

1. KUKMARA TRADITION C266A– a worthy representative of the domestic manufacturer. Cookware made of cast aluminum coated with Greblon Non-Stick C2+ ceramics does not form dangerous compounds or carcinogens during the cooking process. The handle is removable, it is possible to cook in the oven. The circumference of the pan is 260 mm, the walls are 60 mm. You can cook food with a minimum of oil.

Pros:

• environmentally friendly product;
• The set includes two removable handles;
• glass lid;
• wear-resistant coating.

Minuses:

• not detected.

KUKMARA TRADITION C266A

Granite coated models

1. TVS GRAN GOURMET– cast aluminum frying pan with HARD STONE granite coating, reinforced with reinforced mineral particles. Italian quality workmanship and design are eye-catching.

Pros:

• the bottom and walls are 6 mm, which prevents deformation and allows the dishes to distribute heat and retain it for a long time;
• possibility of using metal utensils;
• environmentally friendly materials;
• durability and reliability.

Minuses:

• not identified.

TVS GRAN GOURMET

1. NADOBA MINERALICA The Czech manufacturer has equipped this frying pan with a five-layer Pfluon coating. The model consists exclusively of safe materials.

Pros:

• five-layer bottom;
• Bakelite handle does not slip and does not heat up;
• Can be used on an induction hob;
• Available in three colors;
• Consistently good results;
• strong and durable coating.

Minuses:

• no cover.

NADOBA MINERALICA 728416

Titanium coated models

1. Tefal Expertise– universal frying pan with heat indicator. The aluminum body with Titanium Excellence coating is suitable for any stove, including induction. The bottom of the dish is 4.5 mm. The circumference is 28 cm, which will allow you to cook food for a large company.

Pros:

• bakelite handle coating;
• large diameter;
• Dishwasher safe;
• heating indicator.

Minuses:

• no cover included.

1. POLARIS Energy Line 3453 – aluminum frying pan with titanium coating. The diameter of the dish is 28 cm. The thickness of the sides is 2.5 mm, the bottom is 5 mm.

Pros:

• heat-resistant glass cover;
• Exhaust valve;
• Suitable for any type of stove except induction;
• Can be cleaned in a dishwasher;
• thick bottom.

Minuses:

• not detected.

POLARIS Energy Line 3453

So, now you know which frying pan is right for you. Make the right choice, operate and care for it according to all the rules, and you will not be disappointed.

The taste and quality of steaks, pancakes and even a simple omelet largely depends on the quality of the pan in which the food was cooked. Ideally, the kitchen should have several frying pans of different diameters, wall thicknesses and heights, as well as materials, because it’s not for nothing that professional chefs cook different dishes in different frying pans. For example, a grooved grill pan is more suitable for frying meat, and any frying pan with a non-stick coating will do for frying eggs.

But since we are not chefs and most often use only 1-2 frying pans, this material will talk about how to choose a frying pan for universal use, that is, a round frying pan with an average diameter of 24-28 cm.

Understanding non-stick frying pans

Coatings today come in a wide variety. Let's figure out what they are and which one will be better?

1. Teflon coating, namely polytetrafluoroethylene, is the most popular type of coating for aluminum pans.

Pros: light in weight, easy to care for, can be cooked with virtually no fat.

Cons: Teflon cannot be heated too much (the optimal temperature is 200 C°), otherwise it begins to emit carcinogenic toxic gases and, of course, it is afraid of sharp objects.

Service life: maximum 1 year.

Tip: The well-known Tefal, whose pans can be heated up to 260 C°, has received positive reviews.

1. Ceramic coating is a non-stick coating not made from baked clay, as the name suggests, but from a nanocomposite polymer with sand nanoparticles in its composition.

Pros: Unlike a Teflon frying pan with a ceramic coating, it does not emit harmful substances when heated up to high temperatures (can be heated up to 450 degrees) and is perfect for those who like to cook with a minimum amount of oil. It heats up evenly and quickly. Additionally, ceramic-coated aluminum pans are relatively lightweight.

Cons: the ceramic layer is resistant to mechanical damage, falls from a height, washing in the dishwasher, alkali and sudden temperature changes; it is not suitable for an induction cooker.

Service life: about 1-2 years with careful use.

Advice: do not buy cheap models, as they deteriorate very quickly. The brands TVS, Fissler, and Moneta earned positive reviews.

1. Marble coating is a non-stick coating made from the same Teflon, but with the addition of marble chips.

Pros: a marble-coated frying pan weighs lighter than cast iron, heats up evenly and very quickly. In addition, unlike ceramics and Teflon, it cools down more slowly, is less afraid of sharp objects, accidental falls, and temperature changes, and therefore has a long service life. And such dishes also look unusual and good quality.

Cons: they are available in both cheap and expensive categories, but a good frying pan (with at least 3 layers of coating) and a thick bottom costs at least 2,000 rubles; another drawback is that they are often sold without lids.

Service life: depends on the number of layers of coating - the more layers, the longer the dishes will last. With proper care, a multi-layer frying pan can last up to 25 years, as manufacturers promise.

Advice: if possible, purchase dishes with a 5-layer marble coating and a bottom more than 6 mm thick. Periodically lubricate a clean frying pan with oil, and then wipe it with a napkin (no need to heat it).

1. Titanium, diamond, granite coatings are nanocomposite coatings, reliable and the most expensive.

Pros: uniform and fast heating, wear resistance, not afraid of metal forks, whisks and spatulas, durability, practically do not require the use of oil, safe for health and as close as possible to the quality of cast iron cookware, but at the same time lighter.

Cons: not suitable for induction hobs, they are much more expensive than all other types of frying pans.

Service life: up to 25 years.

Tip: Premium brands Swiss Diamond, Woll and Risoli have positive reviews.

1. There is another type of coating, which, perhaps, can be called the safest and most durable, and this, of course, is a natural “non-stick” coating made from oil absorbed into the pores of a cast iron frying pan. But read about this in the next chapter.

Overview of materials: cast iron, stainless steel, copper

1. Cast-iron pan

Pros: this particular cookware can rightly be called the best in the “universal” category, because you can even bake pies in the oven in it. It produces the most delicious dishes; cast iron is used to make grill pans for frying meat. It heats up evenly and cools down for a long time. Cast iron cookware is not afraid even of knives and falls from heights; in addition, it is absolutely safe for health and even useful, since during the frying process the food is filled with a small amount of iron. And its main feature is a natural “non-stick coating”, which is created due to the fact that the porous structure of cast iron absorbs oil, so the cookware can be used forever in the literal sense of the word.

Cons: cast iron is heavy and requires maintenance, that is, periodic calcination with salt and lubrication with oil. Cast iron cookware should not be washed in the dishwasher and food should not be stored in it for a long time, as cast iron may rust.

Service life: practically no shelf life.

Tip: In terms of price-quality ratio, a frying pan from Lodge is a good choice. However, any cast iron utensils will be good.

1. Stainless steel frying pan

Pros: Many professionals cook in stainless steel pans without any non-stick coating, as it preserves the taste and color of the ingredients as much as possible. Grill cookware is also made from stainless steel. It is durable, resistant to knives and forks, and also to washing immediately after frying food. Easy to care for if used correctly.

Cons: you need to get used to it - stir the food in time and heat the oil thoroughly, otherwise the dish will stick. It’s also very difficult to fry eggs on stainless steel.

Advice: expensive brands Fizzler, De Buyer and Lagostina deserve trust, and Silampos “Gourmet” is among the more affordable ones.

1. Copper frying pan with stainless steel coating

Pros: very beautiful appearance, copper cookware is great for preparing dishes that require periodic temperature changes, so copper cools quickly and heats up just as quickly.

Cons: difficult to prepare, high price.

Service life: durable.

Advice: Falk, Matfer Bourguet, Mauviel.

How to choose the right frying pan and not get confused while standing in the store? We have prepared 8 main recommendations for choosing a frying pan for universal use.

1. If you decide to choose aluminum cookware with a non-stick coating, then pay attention to cast aluminum, with thickened walls and bottom. The already mentioned Risoli and Woll, as well as the less expensive Casta and Vari have good reviews.
2. The diameter indicated by the manufacturer is measured at the top of the pan, not at the bottom. The diameter of 24 cm is optimal for one person, 26 cm is for a family of 3 people, 28 cm is suitable for large families.
3. Which frying pan is better out of two similar models? The one with thicker walls and bottom is heavier and has more non-stick layers.
4. For baking in the oven, choose dishes with a removable handle or a metal handle without plastic elements.
5. Contact with pans with a bottom made of copper or aluminum is undesirable, because they leave traces.
6. For an induction cooker, only special cookware that is marked with a special marking is suitable.
7. A good frying pan, as a rule, costs at least 1,500 rubles.

This article on the site is dedicated to modern cookware, in particular frying pans. You will learn which frying pan to choose, types and differences in shapes and materials, types of non-stick coatings and which manufacturer to give preference to.

Nowadays no housewife can do without a frying pan in the kitchen. In this article we will tell you how to choose a frying pan and which one is better depending on the material, size, ingredients, etc.

Related articles:

The kitchen should have several frying pans, since almost any with a non-stick coating is suitable for cooking scrambled eggs, and for frying steak you should choose a grill pan with a special grooved bottom. To prevent pancakes from sticking when frying, it is better to choose a pancake frying pan or an electric pancake maker.

Types of frying pans

All frying pans can be divided into several types depending on the products being cooked on it and the cooking method. Let's look at the main ones that may be useful in your kitchen.

Classical

As you may have guessed from the name, this is the most common type of frying pan. A classic frying pan can be of different sizes, usually round in shape with one handle, and made from various materials (we will talk about materials in more detail later).

The classic is suitable for preparing most dishes; you can fry and stew in it.

Grill pan

This is a heavy frying pan, usually square in shape, with large ribs on the bottom, which allows you to fry meat or fish with almost no oil.

The steaks are juicier and healthier. In appearance, due to the characteristic fried stripes, they seem to be cooked on coals.

This is a more professional cookware made of high quality steel. The bottom consists of several layers, ensuring even distribution of heat throughout the pan and preventing food from burning.

You can cook it either by frying it in the usual way on the stove or in the oven.

Using a fryer you can fry, stew and even bake; the products can be very different:

• meat,
• fish,
• vegetables, etc.

The Wok frying pan, which came from China, is gaining more and more popularity. This is a frying pan with a small bottom and very high walls.

Previously, the bottom was round, now it is flat for cooking on modern stoves.

The wok shape promotes rapid heating, uniform distribution of fat and sauce in the product, and ease of mixing.

Due to the design feature, the bottom gets very hot and frequent stirring is necessary to avoid food burning.

In terms of functionality, the stewpan is average between a saucepan and a frying pan. It has thick walls and a bottom, which contributes to a more even distribution of heat; the corrugated bottom prevents food from burning.

Suitable for preparing a variety of dishes from soup to scrambled eggs, as well as sauces and even desserts. Great for a variety of stews.

As you may have guessed from the name, this is a pan for pancakes. It is characterized by the following distinctive properties:

• small diameter,
• round form,
• low sides for easier turning of pancakes,
• flat bottom with non-stick coating.

It is not necessary to have all of the above frying pans, and even in different sizes, but a certain minimum is still necessary, for example:

1. classic medium size,
2. large for stewing,
3. pancake pan.

Frying pan material

This is one of the main criteria for choosing a frying pan. Previously, all frying pans were made of cast iron, but now the choice of materials has become very diverse. Below you will learn all the pros and cons of metals and alloys used in the manufacture of cookware.

This is the oldest, but not forgotten material. Cast iron frying pans can still compete with the most modern technologies.

Cast iron heats up quickly and strongly and cools down slowly, as it has high thermal conductivity. This is ideal for dishes that require long-term heat treatment.

Cast iron does not deform, does not come into contact with food, and over time it becomes covered with an oil film that prevents food from burning.

Does not require special ongoing care, you can simply rinse with warm water and wipe dry to avoid rust.

A cast iron frying pan is not afraid of acids.

When first used and periodically throughout its service life, cast iron must be “hardened” as follows:

• wash with detergent,
• wipe dry
• grease the surface with oil,
• bake in the oven at 150 ºC upside down for 1 hour and let cool.

After this, the service life of the cast iron frying pan will be practically unlimited.

• heavy (not everyone will be comfortable),
• rust,
• You cannot store cooked food.

A pure aluminum frying pan without various coatings is the most “economical” option. They have more disadvantages than advantages, so they are gradually being phased out.

• low cost,
• heat up quickly
• lungs.

• food burns
• scratches easily
• afraid of acids and alkalis,
• Do not overheat (deformation occurs).

If you still decide to buy an aluminum frying pan, then choose one with the thickest bottom (at least 5 mm). It will serve you up to 5 years, and with a thin bottom no more than 3 years.

Many professionals cook in stainless steel cookware, since this material does not react with other substances. It preserves the color and taste of food better than anyone else.

• easy care;
• does not rust;
• long service life, not afraid of forks and knives;
• You can wash it immediately after cooking, without waiting for it to cool down.

• you need to get used to it, as food mixed at the wrong time can burn;
• When an empty frying pan overheats, colored streaks appear, but this does not affect the quality of the cooked food.

A stainless steel frying pan is best suited for stewing foods.

You need to choose a frying pan with a double bottom and thick walls.

Economy frying pans - Silampos "Gourmet", more expensive and high quality - Lagostina, Fizzler and De Buyer.

Types of pan coatings

We’ve figured out the materials used for manufacturing, now we’ll look at what kind of coating to choose a frying pan with.

Teflon (polytetrafluoroethylene) has been the most popular coating for many years.

1. can be cooked with virtually no oil;
2. lungs;
3. resistant to alkalis and acids;
4. When cooking, food does not stick.

1. afraid of sharp and hard objects;
2. cannot be heated above 200 0 C (carcinogens begin to be released);
3. short service life.

The Teflon coating is very fragile, so we use only silicone or wooden spatulas when mixing. When washing, use a soft sponge and no abrasive detergents.

If the Teflon coating is damaged, the frying pan must be replaced as quickly as possible, as Teflon begins to release toxic substances.

The service life is 3-4 years and this is if you follow all operating rules.

Ceramic coating is a new nanocomposite polymer that is conquering the modern tableware market.

A frying pan with a ceramic coating is not inferior to a Teflon coating in non-stick properties, and surpasses it in many other respects. Even if something burns, after washing, there will be no traces of your unsuccessful cooking left on the pan.

• durability;
• environmental friendliness;
• when heated strongly, no harmful substances are released;
• requires minimal oil use;
• not afraid of sharp and hard objects.

• You cannot cook on induction cookers;
• afraid of sudden changes in temperature (you can’t cook frozen foods);
• It is not recommended to wash in the dishwasher.

When choosing a good frying pan with a ceramic coating, you should not go cheap, as unscrupulous manufacturers may pass off an ordinary aluminum frying pan with an enamel coating as a ceramic coating.

According to their characteristics, titanium frying pans are similar to cast iron. These are not only reliable, but also the most expensive frying pans.

They can be used not only for stewing and frying, but also for baking in the oven.

• fast and uniform heating;
• not afraid of sharp and hard objects;
• wear-resistant;
• minimum amount of oil during cooking;
• light;
• safe for health;
• does not deform;
• does not rust.

• not suitable for induction hob;
• the most expensive.

One of the most popular coatings is QuanTanium. Top brands: Risoli, Swiss Diamond and Woll.

Service life: 25 years.

Above we talked about the types, materials and non-stick coatings of frying pans. Let's summarize and outline a few main tips that will help you choose a good frying pan.

1. Decide on the material and non-stick coating.
2. Between pans of the same type, choose the one that is heavier, has more non-stick layers, and has thicker walls and bottom.
3. Any frying pan is suitable for gas stoves.
4. For glass-ceramic stoves, choose frying pans with a perfectly flat and thick bottom due to the high heating temperature. Avoid copper or aluminum pans as they may stain the surface.
5. Many frying pans are not suitable for induction hobs; look for cookware with special markings.
6. If you plan to bake in the oven, make sure that the handle is without plastic elements or is removable. If the frying pan will only be used for frying on the stove, then it is better to choose one with a molded handle.
7. The optimal height of the frying pan is 3 cm, and the pancake pan is 1 cm; the thickness of the bottom should not be less than 4 mm.
8. The thicker the bottom, the better to avoid deformation.
9. The diameter of the frying pan depends on the number of members of your family and the diameter of the stove burners. For 1 person, a frying pan with a diameter of 24 cm is sufficient, and for 3 or more people, a frying pan with a diameter of at least 28 cm is sufficient.

A frying pan in the kitchen is one of the important elements of utensils. Every housewife has at least three of them: for frying, stewing or baking, for pancakes. But how to choose the right cookware and combine quality and cost? There are a lot of offers on the market from different manufacturers for different types of slabs, many models, shapes, etc. Variety forces the consumer to think carefully about how not to get into trouble in the store and buy high-quality dishes that will last a long time. In this article, users will find out which frying pan is the best and safest.

Every year, manufacturers introduce new models of frying pans that allow you to cook delicious and healthy food every day.

Modern tableware is radically different from the utensils of the last century. Manufacturers every year conduct research aimed at increasing the service life, the safety of cookware during use, and the ability to use a frying pan without burning food. But let’s take a closer look at what innovative technologies actually bring.

Advantages

The new generation of kitchen utensils is reliable, safe and versatile. Every year, manufacturers introduce new models of frying pans that allow you to cook delicious and healthy food every day.

Flaws

The main disadvantage is the wide range of models. Not every user can understand all the nuances. And, of course, the cost, with the release of the next new product, gets higher and higher.

What are they?

Frying pans vary in shape, purpose, diameter, material, the list can be continued almost endlessly. Let's note the more well-known variants of frying pans:

• Grill;
• Pancake house;
• Universal round;
• Fryer;
• Saucepan;
• Escargotierre;
• Paellera;
• Tajin;
• Tapa.

As you can see from the list, choosing a frying pan is not an easy task, but our article will not include narrow profile cookware; we have selected high-quality cookware that is used in everyday life.

What are frying pans made of?

The modern market makes it possible to fulfill the dream of any housewife, the choice is amazing, it is so different from Soviet times that even the most scrupulous lady can choose a frying pan from any brand.

Cast iron

These types of frying pans are ideal for stewing foods, since cast iron heats up evenly, but for a long time. Of course, such a frying pan is heavy, but at the same time durable.

If you bake a cast iron frying pan, greased with oil, several times until it cools completely, this layer will serve as a non-stick coating.

Titanium

This type of coating is used as a top layer for cast iron; it prevents the frying pan from rusting and makes the cleaning process much easier.

Copper

Definitely not a popular option, since cooking requires some skills, otherwise all the food will burn. Well suited for dishes where it is constantly necessary to change the temperature regime. But it looks beautiful among other kitchen utensils.

Forged

A real rarity in the kitchen utensils market, this is due to the labor-intensive manufacturing process. The frying pan is a godsend for the housewife; it is durable, environmentally friendly, and the dishes in it are not just perfect, but delicious.

If you come across such a frying pan, don’t hesitate to buy it, it will 100% justify both the expectation and the cost.

Universal stainless steel

The most common material is suitable for use at home, but without a special coating for the bottom made of copper or aluminum, the products will burn.

Aluminum

This material is short-lived and releases toxic substances when heated. The only advantages are lightness and quick heating. Modern coatings, of course, solve the problem of harmful emissions.

Teflon

The most popular type of coating for frying pans, it is ideal for evenly frying ingredients while minimizing sticking. The only drawback is the need to purchase additional tools: a wooden or silicone spatula, so as not to scratch the delicate coating. Don’t forget that you can cook in such a frying pan without any oil at all.

Eco-ceramics

Ceramic coating is a fairly durable option for a frying pan; moreover, the product is often made in color, which will become an additional decoration for the kitchen. Ceramics washes well, food practically does not burn. The option with removable handles can be used in the oven. The only downside is that it cannot be used on induction cookers.

Do not wash a hot frying pan in cold water; temperature changes will cause the ceramic to burst.

Frying pan with marble and granite coating

Not inferior in performance to Teflon-coated frying pans. But it also has the same disadvantages. True, the non-stick properties are more durable.

As you can see, the choice is very large, and it’s easy to get confused; all frying pans are good in their own way and each has its drawbacks. One thing can be said, the user will be able to decide only during the cooking process, and you can also go through the forums and find out the opinions of experts and ordinary housewives. The main thing is to choose quality products from among the many options, and we’ll look at how to do this below.

How not to make mistakes when buying

In order not to be mistaken by the variety of choices, and not to get confused in the pavilion with kitchenware, it is worth listening to the opinions of professionals.

Tips from the experts:

1. Pay attention to well-known manufacturers; branded dishes cost an order of magnitude more, but their quality is appropriate. The frying pan should be smooth, without roughness; this advice does not apply to a cast iron surface;
2. If possible, the handle should be removable, then the frying pan can be placed in the oven;
3. When purchasing, be sure to find out whether the cover is included in the package, otherwise you will have to select it, and this is a waste of time;
4. Choose a frying pan with thick walls and a bottom; they heat evenly and retain heat. The exception is pancake pans;
5. Charmingly ask the seller for a quality certificate;
6. Select cookware according to the stove model.

All the tips are easy enough to remember and apply during the purchasing process.

We select under the stove

At first glance, it seems strange to select a frying pan according to the surface of the stove, but here you are wrong. Long gone are the Soviet times, where everyone had identical stoves in their homes and stores sold typical kitchen utensils. Let's figure out what is suitable for what:

• Glass ceramic tiles are not suitable for aluminum and copper cookware;
• A gas stove is an ideal option, combined with all of the above types of coating;
• Induction cookers require the purchase of special cookware with appropriate markings.

For an accurate selection of cookware, consult the store salesperson. He will tell you about all the features in detail and help you decide on a purchase.

Manufacturers rating

The basis is the opinion of housewives who have seen from their own experience which companies are the best manufacturers of frying pans.

It is not surprising that the Tefal company opens the top of the frying pans. For many years they have proven in practice that their Teflon cookware is the leader in the ranking of the best frying pans for frying without oil.

Aluminum frying pans with a special coating are valued for their lightness and ease of use. Here the Russian manufacturer Neva-Metal wins in all respects. The price is appropriate, within 1500 rubles.

Bernger has the most durable and reliable ceramics, and special attention can be paid to its unique model range.

Remember that all well-known companies are often counterfeited, so pay special attention to the details.

The Gipfel company does an excellent job of producing utensils with granite and marble surfaces, and all of them are equipped with an induction bottom.

A cast iron frying pan is an original Russian utensil. Therefore, take as a basis a Russian manufacturer, for example, Biol.

Top 3 best frying pans in each category

Russian manufacturers are not inferior in quality and reliability to their foreign colleagues. So take a close look at domestic models.

The best cast iron pans

Two important indicators for cast iron are taken into account here: the naturalness of the material and the thickness of the cookware.

Fiskars Brasserie, according to most participants, is a universal frying pan; it is suitable for both frying and stewing. The removable handle allows it to be used as a baking dish, which is important for lovers of home baking. And the price is pleasantly pleasing to the eye - within 1,500 Russian rubles.

Petergoff, this frying pan is suitable for any type of hob, which is important for owners of induction cookers. But there is still a drawback: the wooden handle is not removable, so it is not suitable for cooking in the oven.

Don’t forget about Russia, the Biol brand is an excellent analogue of a cast iron frying pan. Firstly, it wins in terms of technical parameters, the structure is porous, the walls are thicker, and secondly, this beauty costs an order of magnitude lower. The only drawback is the poor fastening of the handles, but with proper use this disadvantage can be ignored.

The best stainless steel pans

The main thing to consider here is the ratio of nickel and chromium in the alloy.

Fiskars Essential is a universal option; thanks to its high sides, you can both stew and fry foods. Special attention should be paid to the handles; the special material does not heat up during the cooking process. There is a drawback - the handle is not removable.

BergHOFF Ron, according to experienced experts, will replace 10 frying pans in the kitchen, but the price is scary, it is 8,000 rubles. This price is due to the fact that it can be washed in the dishwasher and is suitable for cooking in the oven.

Silampos Europa. The price, of course, is sky-high, around 5,000 rubles. But at the same time, the user receives quality that will last for many years, including a 6 millimeter bottom and a removable, cool handle.

The best copper pans

De Buyer Inocuivre is an expensive brand; purchasing such a unit will cost a round sum, more than 20 thousand rubles. But it will truly be a highlight in your kitchen, and it's oven-safe, which is a rarity among its brethren.

Baumalu. This brand costs an order of magnitude cheaper, about 8,000 rubles, and the bottom is 5 mm thick, which is thicker than the previous model. The non-stick layer greatly facilitates the cleaning process.

Risoli Country, this model is a real esthete, it is stylish, comes complete with a lid, which is decorated with a twisted handle. Minus - cannot be used in the oven. But in terms of quality and reliability it is not inferior to the contenders in its line.

The best aluminum pans

Zanussi Siena is a well-known company that produces household appliances and, accordingly, dishes for them. A stylish frying pan with an environmentally friendly ceramic coating, easy to use.

The Russian brand Neva-Metal “Special” speaks for itself. It is truly the best in its class of aluminum frying pans. Excellent quality for a low price - only 1200 rubles.

The best Teflon pans

The rating of the best professional Teflon frying pans is unconditionally won by the Tefal brand. They are considered by most to be the best of their kind. This brand has been on the kitchenware market for a long time and has established itself as a high-quality manufacturer.

The best ceramic pans

Krauff. This company has always been distinguished by good technical characteristics. It is worth noting model 25-49-049 here; the frying pan has a multi-layer ceramic coating and a sufficient wall height. An acceptable price of 2000 rubles, but the downside is that it cannot be used in the oven.

MONETA Mammola is a universal frying pan in all respects, ideal for small kitchens; you can fry, steam, stew and bake in it. A great bonus to everything is the ability to wash in the dishwasher and a reasonable price of about 2000 rubles.

This article uses the rating of the best universal-type frying pans. The bottom line is, no matter what frying pan you like, it is important to remember the rules of use; strict adherence to the instructions will help your cookware last for many years. And also be sure to ask sellers about the technical characteristics of the cookware you are buying.

Video: Which frying pan is better