Can I fry in a pan: criteria for choosing a pan with the possibility of frying

Nowadays, in the market or in the store you can buy a pan for every taste. It is believed that the main purpose of this dish is cooking soups and cereals, stewing meat and vegetables. Many modern housewives began to wonder: is it possible to fry in a pan? If so, what characteristics should the dishes have to make the food tasty and wholesome. This will be discussed in our article.

AT which the pan can be fried

The aluminum pan is multifunctional and convenient to use. It is suitable for cooking soups, dumplings and pasta. It is used to boil water and milk. Aluminum conducts heat well, due to which the liquid boils much faster than in dishes made of another material. The main advantages of aluminum products are lightness, durability and relatively low price.

However, it is worth considering the disadvantages of this material. Aluminum is a soft metal, so it is easy to deform. Experienced housewives prefer thick-walled aluminum pans. They are more reliable and safe. The fact is that during stirring, especially with an iron spatula or spoon, part of the material inevitably scrapes and enters the food. The accumulation of aluminum in the body can lead to various diseases. For the same reason, it is not recommended to knock a spoon on the edges of the dishes in order to shake off the leftover food.

Attention! You can’t fry in aluminum dishes - the products will start to burn, and the walls will quickly darken.

Enamel pan - an alternative to aluminum, made of cast iron or iron, coated with several layers of enamel. It is even more difficult to cook in such a dish than in aluminum. Products must be stirred all the time during cooking. The enameled coating quickly begins to crack, chips are formed that spoil not only the appearance, but also the quality and taste of the food. As a result, poisoning by metal compounds may occur.

The cast-iron pan is not scratched and has a long service life. It heats up for a long time and also cools down for a long time. Cooking in such dishes is easy and safe. The food is unique, the products languish in their own juice and retain their taste for a long time. In cast iron utensils, you can fry, stew, cook and bake the ingredients in the oven.

The disadvantages of cast-iron cookware are that it rusts from moisture, so after washing it is advisable to immediately dry it and put it in a dry place. In addition, cast iron is heavy, its texture is porous, due to which it can crack when hit or dropped.

Fireproof glass pans are gaining more and more popularity among housewives and professional chefs. This material does not come into contact with food, heats well, holds heat for a long time and is easy to clean. Such dishes are used mainly for baking in the oven, where the heating of the walls and bottom occurs evenly. For use on the stove, a special grid-divider is used that distributes heat over the entire surface of the bottom. To do this, it is installed on the burner.

Reference! Refractory glass is environmentally friendly, hygienic and safe. Therefore, more and more people prefer this particular material.

Pans are suitable for frying:

• with non-stick and teflon coating;
• from stainless steel;
• ceramic;
• made of refractory ceramics.

Criteria for choosing a pan with the possibility of frying

To buy a quality and environmentally friendly pan for frying, you need to consider some details. When choosing, it is worth paying attention to the following parameters:

• the material from which the dishes are made;
• coating - Teflon, ceramic or enameled;
• thickness and fit of the lid;
• wall and bottom thickness.

Pots made of cast iron, refractory glass or ceramics and cast aluminum are ideal for frying meat or vegetables. It is important that the cookware has a non-stick coating. Care must be taken with special care, since even microcracks in the coating noticeably worsen its properties, and food can begin to burn.

The thickness of the bottom and walls of a quality non-stick pan should be 5-6 mm. So, the dishes will be less deformed and will last a long time. Do not forget about the product handles. It is advisable that they also be made of refractory material, because many dishes need to be brought to readiness in the oven.

When choosing a pan for frying, you should pay attention to the bottom groove (ribbing or other ornament at the bottom). If it is available, it will be better to conduct heat and keep it inside. Such pans can be used on a ceramic plate made of ceran.

Reference! To attract buyers, manufacturers resort to various tricks that make life easier for ordinary housewives. For example, at the bottom of Tefal pots there is a special indicator that determines the degree of heating.

Among the new products on the modern market you can find pots with a capsular bottom, which is made of different types of metal layers. Such models are more durable and practical, the food in them cooks much faster than in ordinary ones.

Nowadays, you can buy a pan for every taste, multifunctional in all respects. Thanks to a wide selection of shapes, patterns and colors, the dishes will be not only the first assistant in the kitchen, but also harmoniously complement any design.