A guide about frying pans: non-stick or stainless steel, cleaning & care

With the many frying pans options in the market today, it can be challenging to choose the best one that works for you. There are both good quality and bad quality options and without sufficient knowledge about them, you may end up choosing bad quality frying pans. The best stone frying pans give you an awesome experience in the kitchen hence the need to choose your pan carefully. That is why a buyer will choose one cookware over another.

To get the best frying pan, take a simple approach – what do you need the pan for? What foods will you cook from it? These questions should get you started in your search for a frying pan in the market. Here is a clear guideline to help you go for the best non-stick and easy to clean frying pan options in the market.

Choosing Non-Stick Frying Pans

At this age, you can’t afford to buy anything but a non-stick pan. They are designed and made to make your cooking and clean-up easy. This is the pan being used on a daily basis hence the need to make sure that it can be cleaned easily. The non-stick and shiny surface is usually made from various non-reactive substances such as ceramic titanium coating hence making them most suited for kitchen use and application.

Non-stick options make sticky cooking easier. Mid-to-low heat cooking also works best with this kind of frying pan. Therefore, buy the best with the budget that you have set for your cookware. The coating if done well ensures better quality and ability to last long. However, ensure that they are not exposed to exceedingly high heat because the coating can get damaged and release toxic fumes.

The Cast Iron Frying Pan Choice

This is the pan for a good sear. A cast iron frying pan transfers heat evenly in an efficient manner hence a good one for preparing steaks. It is heavy enough and holds heat for a longer period once heated.  For that reason, use it between mid-to-low temperatures. Cleaning once it has cooled down requires scrubbing with a sponge alongside a natural abrasive.  Apply a thin film of cooking oil to protect it from rust.

To get the best out of cast iron pans, season it carefully. Seasoning can either be cooking bacon on it for a year or do some baking on it covered in oil prior to using it. The non-stick quality increases with time as oil gets heated in the frying pan. It will keep getting better unless it is scrubbed with water. When you do a thorough washing, make sure you repeat the seasoning process. Seasoning can be done over and over again as you may please. There is no harm to it because it will only enhance the pan surface.

When Stainless Steel is a Perfect Choice

Stainless steel pans are hardy and a long-lasting option, usually lighter than a cast iron pan. Again, they are non-reactive making them suitable for deglazing using acidic substances such as lemon juice or wine. It is also most applicable when stir frying or browning meat. Good quality stainless steel pans are normally heavy since their core is a highly conductive metal like aluminum set between stainless steel layers.

Cleaning stainless steel is also easy when the right cooking procedure is used. When using it, heat the pan to a high temperature, turn down and then drop oil in it and swirl around. Allow it to cool off before adding food and put in more oil if need be. All microscopic pores in the pan will be closed as a result reducing chances of any food particles from getting stuck on the surface.

Final Thoughts

There is a reason and use of the different frying pans you will find in the market. The most important thing to do is to go for what is within your budget and take good care of it if you want the best cooking experience. The longevity of every frying pan is pegged upon its proper use, cleaning and storage as recommended by the manufacturer. Use this guideline to help you know what kind of pan you need for what type of cooking!

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