Many hobby cooks can’t get enough of pots and pans. But it is not necessary to have numerous pans. High quality is important so that the food does not burn and a healthy preparation is guaranteed. In households with several people and where guests often come, pans of different sizes should be available. Sometimes it is also necessary to use several pans for different menus, for example one for the fish and one for the fried potatoes.
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What types of pans are there?
Pans are available in a variety of materials, for different purposes and in different sizes . The most important materials for pans are stainless steel, cast iron, cast aluminum or coated material. A new trend are pans with a ceramic coating, as they are characterized by good non-stick properties. Plastic with the name polytetrafluoroethylene, abbreviated PTFE, known under the trade name Teflon, is also often used as a coating. The coated pans are suitable for protein-rich foodssuch as fish, pancakes or eggs, otherwise they will quickly stick to the pan. Another advantage of the coated pans is the healthy and low-calorie preparation of the food, since no fat is required. Cold-pressed olive oil can even render ceramic-coated pans unusable because the tar resins it contains can cause the coating to stick. Most pans are round in shape, but there are also square pans, like the typical grill pan. Fish pans sometimes have an oval shape so that whole fish can be fried. There are also differences in the height of the rim – crêpe pans only have a low rim, while sauté pans, wok pans and sauté pans have a particularly high rim.
Differentiation according to purpose
Pans are distinguished not only by material and coating, but also by purpose:
- Stewing pan with a high rim and two side handles, suitable for larger amounts of liquid as well as for meat and vegetables
- Frying pan with a flat to medium rim, often a rounded transition from the rim to the bottom and with a handle, is suitable for roasting meat, fried potatoes or eggs
- Grill pan with a grooved base, mostly square in shape, with a handle, can be used for grilling meat, fish or vegetables on the stove
- Sauté pan with a high rim, a rounded transition to the bottom and a long handle, suitable for meat or fish
- Fish pan with a slightly higher rim, mostly oval in shape, with a handle
- Crepe pan with a flat rim for easy turning, has a handle
- Wok with a high rim, usually a continuous curvature and two handles on the side, is suitable for preparing Asian dishes and does not distribute the heat evenly.
Pans that belong in every kitchen
You don’t need all kinds of pans in your kitchen. Two pans are enough for a four-person household. A pan made of cast iron, cast aluminum or stainless steel is suitable for searing and can withstand high temperatures. Before using a cast iron pan for the first time, you must season it by heating oil to the smoking point. This gives the pan a patina as a natural non-stick coating. You should have a coated pan for slow, gentle frying. The temperature when heating Teflon pansshould not exceed 360 degrees Celsius, otherwise the coating will be destroyed. The pans should never be heated empty for more than three minutes, as the resulting vapors could cause Teflon fever, which shows up with flu-like symptoms. If you often want to prepare different amounts of food, you can use pans in different sizes. A pan with a diameter of 24 centimeters is suitable for a two-person household, while you should buy a pan with a diameter of 28 centimeters for a four-person household. Depending on your personal preferences, for example if you often prepare crepes or whole fish, buy a crepe pan or a fish pan as well.
What you should consider when buying a pan
When buying a pan, good quality and high-quality workmanship are important so that you can enjoy it for a long time. Quality also leads to efficient use, as the pan stands better and is easier to clean. If a pan is only light, it is made of thin material and does not stand firmly on the stove. The floor can deform quickly. However, the pan should not be too heavy either, otherwise it will make handling more difficult. As a rule of thumb, a pan with a diameter of 24 centimeters should weigh at least 800 grams but no more than 1.5 kilograms. A pan with a diameter of 28 centimeters should have a weight of 1.0 to 1.8 kilograms. When buying the pan, you should also make sure that it is easy to care for. A stainless steel pan can be cleaned in the dishwasher, while a cast iron pan should only be wiped out with kitchen paper and a little oil. Detergent can destroy the natural non-stick coating. The handle of the pan is best riveted on so it’s really tight and won’t loosen over time. A pan with a metal handle that you can also put in the oven is best.
Why quality pays off
Pans can be found in many price ranges, but it does not always have to be a pan from the upper price segment. If you buy quality, you can sometimes use the pan for a lifetime. You can pass on a cast iron pan to your grandchildren. If you value mindful and healthy eating , a high-quality pan is essential. You prepare the food more healthily because no harmful substances are released during heating.