Frying pans are among the main "tools of labor" in cooking. Every housewife who is addicted to cooking has at least a few frying pans. And this does not mean extravagance, but simply a necessity.
The majority of the pans you will find with us are suitable for use with almost all types of stoves.
The variability of the pans offered by us is in purpose, material of manufacture, shape and size. The materials include ceramics, Teflon, granite, metal, non-stick coating, marble and cast iron. In addition to the standard ones, our nomenclature includes grill pans, wok pans, pancake pans, casseroles, etc. In the product group you will also find sets of several pans with different diameters. The cooking utensils in this category are from proven brands such as DOMO, KORKMAZ, TEFAL, HASCEVHER, TESCOMA, SAPIR, GRAMMY, CHROME SILISTRA, ZEPHYR, KING, ANTIK ARS, ESSENSO, etc.
TYPES OF FRYING PANS BY SIZE
Large or small: match the size of the pan to the diameter of the burners on your stove. A larger pan protruding from the stove will not allow you to cook the food evenly. The risk of burning in the middle is high. Conversely, it is not good to fry in a small pan on a large stove - you waste unnecessary energy, it is not comfortable for your hands, and the handle heats up unnecessarily.
Deep or shallow pan: the height of the pan's walls depends on its purpose. For pancakes, for example, the pan is the shallowest /1 cm/ and has vertical walls. The deep "wok" type pan is ideal for preparing various types of fillings due to its large volume. The narrow bottom allows you to cook with much less fat.
The grill pan also has high walls and a thick bottom. Its characteristic is the ribbed bottom, which makes it a perfect substitute for the grill. The grill pan can be with a Teflon or ceramic coating, which makes cooking food in it dietary and healthy. For cooking with it, it is necessary to use a minimal amount of fat, which almost covers the bottom. Thus, in the grill pan, food is prepared only with spices without excess fat. This pan is mainly used for frying meat, skewers, meatballs, kebabs and vegetables.
Universal pans are ideal for everything when the family is not large. Their walls are between 3 and 5 cm high.
The weight of the pan: Quality pans usually have thick bottoms to be durable and distribute heat evenly. The heavier they are, the longer they will last, but only if you can handle them. If the pan is too heavy for your hand, then it will not be comfortable to use and cooking with it will become an ordeal rather than a pleasure.
TYPES OF FRYING PANS ACCORDING TO THE COATING
Non-stick frying pan: there is hardly a kitchen without it these days. Its advantages are many - the dish does not burn, there is no need for constant stirring and it is easy to clean. In addition, it cooks with less fat, which means healthier food. To extend the life of pans with such a coating, stir the food in them only with wooden or special spatulas. Otherwise, you risk scratching the Teflon coating, which will lead to complete damage to the pan.
Ceramic coated pan: the coating is also non-stick, but safer. Ceramic is a natural material that does not harm our health, as it is clay-based. Ceramic coated pans allow food to be processed at temperatures up to 450°C, which would be dangerous in a pan with a Teflon coating. The coating of these pans is much more durable than Teflon. The advantage here is that you do not have to worry if the pan accidentally gets scratched. Even if this happens, the food cooked in it will not change its taste, nor will the pan itself change its qualities.
Cast iron pan: food cooks exceptionally well in it due to the specific thermal conductivity of the metal - it heats up slowly, evenly and can be used for stewing over low heat. However, the finished food should be transferred to another container immediately afterwards to avoid acquiring a metallic taste.
Stainless steel pan: This type of pan can practically last you a lifetime. The advantage of steel is that, as an inert material, it does not interact with other substances. Stainless steel pans are designed for repeated and daily use, even under aggressive conditions. The food in them heats up quickly, and washing them afterwards does not require much effort. Inox (stainless steel) pans must be washed with soft sponges. It is not recommended to scrub them with kitchen wire brushes, because the surface may be scratched, which will lead to the release of harmful substances into the food during subsequent cooking.
