Since the day the very first frying pans were made, the housewives all over the world have been dreaming about frying pans with non-stick surface. So, here we are: with the development of various non-stick surfaces the dream has finally become a reality. But that doesn’t mean that all non-stick frying pans are the same – one differs from another.
The most significant component is the material it is made of – it is essential. It could be stainless steel, cast-iron, aluminum or any other metal. Let’s discuss the advantages and the drawbacks of each of the materials. But if you are interested in finding out more about a particular model, I recommend this overview of the best models of non-stick frying pans.
Aluminum frying pans
Let’s start with the most popular metal – aluminum. At a first glance, aluminum is a perfect material for making a frying pan.
Weight. Aluminum frying pans are very convenient to use due to their light weight.
Heat conductivity. As far as heat conductivity, which is a very important property of a frying pan, aluminum is definitely a winner.
Cost. Price is not too high, which makes it especially attractive.
Aluminum frying pans and a non-stick surface
Not everything can be combined.
Aluminum in itself has plenty of great properties, and a non-stick surface was designed to make cooks happy. You would think that combining it all together makes a perfect frying pan, however, the result is quite opposite. The truth is, overheating damages aluminum. Over a short period of time aluminum frying pans become deformed, which results in destruction of non-stick surface. Subsequently, we “throw away” money and food that hardly comes off the frying pan.
But don’t jump to conclusions yet
Practice shows that the situation is not so hopeless. What I am saying is: if you want to purchase an aluminum non-stick frying pan, check thickness of its walls. A cheap, almost weightless aluminum frying pan with thin walls will only disappoint you. But a frying pan made by moulding, rather than pressing, with at least 5 mm walls and non-stick surface will occupy a well-deserved place in your kitchen and become irreplaceable in creating gastronomic masterpieces.
Cast-iron non-stick frying pans
You can recognize a cast-iron frying pan by its weight: cast-iron has never been light, which is why cookware made of this metal has won the nomination “fitness in the kitchen”. When you purchase a cast-iron non-stick frying pan, you get not only an exercise equipment for your arms but also a good quality kitchen item that will serve you long and well.
Many housewives might ask:
Why would a cast-iron frying pan need a non-stick surface if cast-iron itself is non-stick by nature?
The answer is simple and it hides behind the drawbacks of cast-iron: it gets rusty from humidity and that is why cast-iron frying pan without non-stick surface must be kept away from moisture and dried immediately after every wash. Cast-iron frying pan with non-stick surface is easy-to-care, but it is not cheap. In spite of that, housewives value this piece of cookware thanks to its ability to evenly heat and preserve its good properties throughout years.
According to this website, cast-iron cookware has become popular once again. Manufacturers harden cast-iron cookware in order to close off the pores of the metal surface, to prevent cookware corrosion and avoid a taste of metal in cooked food.
Turn on the oven and heat it to 150 degrees. Prepare the frying pan:
- wash it with proper cleansing supplies and wipe it dry with a towel;
- spread a thin layer of vegetable oil on a cooking surface of the frying pan;
- place the frying pan bottom up into a preheated oven for 1 hour;
- take the frying pan out of the oven and let it cool at a room temperature;
- wipe of the excess oil with a napkin.
With this care any cast-iron frying pan can serve for years.
Stainless steel non-stick frying pan: properties
There is a reason why surgical tools are made of stainless steel: “stainless steel” is an absolutely nonreactive material. The frying pan made of stainless steel is corrosion-resistant, which means that it will serve your cooking needs for a long time. If the walls of a stainless steel frying pan are thick enough, its non-stick surface will remain intact and stay in your kitchen for many years.
Therefore, you should not skimp when it comes to choosing the right frying pan. You will have to spend more money on buying a frying pan that has thicker walls and doesn’t look like a tin.
How to choose a non-stick frying pan
When you choose a frying pan, you must base your choice on the type of the kitchen stove you are using.
Respectable, customer-oriented manufacturers always indicate on the label or in the manual, what type of stove their frying pan is designed for.
Any frying pan works well on an electric stovetop, but if your stovetop is glass ceramic, the frying pan must have a thick bottom. And not all cookware is designed to be used on a gas stove. Read the manual carefully: check whether the surface of the frying pan can withstand the heat of open flame. Keep it in mind when making a purchase.
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When choosing a frying-pan always pay close attention to handles and lids.
Today, a lot of cookware manufacturers offer models with folding handles, which provides easier storage. Make sure that the handle doesn’t get heated during a cooking process, otherwise it might burn your skin.
It is not recommended to buy a frying pan with a handle which is attached to it with a bolt. Practice shows that such an attachment is not secure, and the surface surrounding the area of attachment will definitely crack. As a result, your prepared meals will be “dressed” with inorganic compounds.
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