What are the pans and what are they used for?

Choosing a frying pan for the kitchen, many are guided by their needs, comparing them with the widespread options for this dish. To put it simply: people choose from what they know. That is why today I propose to expand my knowledge by getting to know better the variety of these kitchen utensils.

Popular six

This group includes options that every hostess knows about. The list includes:

• Classic frying pan - universal round-shaped cookware with an even bottom and high walls. Good for just about anything. Usually, only two such station wagons of different diameters "live" in the kitchen.

• Brazier - it has a thicker walled base and short heat-resistant handles, making it suitable for both the hotplate and the oven. Thanks to the even distribution of heat, it is convenient to cook juicy meals with a golden brown crust in this dish.

• Grill easy to recognize by the ribbed bottom. When cooking in such a frying pan, you can even do without oil. And this is an invaluable plus for those who prefer to get the maximum benefit from their dishes, spending a minimum of time on it.
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• Stewpan - a thick-walled hybrid of a frying pan and a casserole, in which you can cook absolutely everything, from first courses to dessert. However, it is difficult to set a good crust in it. In a stewpan, products are supposed to simmer or stew.

• Wok - the Asian counterpart of the brazier, ideally suited for lightning-fast cooking. The characteristic shape of high thick walls, more reminiscent of a hemisphere, and a relatively small bottom are an excellent solution for an open fire. Therefore, frying and stewing in such a pan is best on a gas stove.

• Pancake maker, which is easy to recognize by its thick bottom and low sides - the best solution for potato pancakes, pancakes or omelettes. It warms up well and keeps the temperature perfectly. The low walls do not interfere with turning over delicate food, and the long handle protects against possible burns.

All these options have only one thing in common - a rounded shape and a flat bottom. However, there are also completely outlandish options.

Exotic pans

I will not dwell on an oval fish dish or a grill complemented by a heavy lid. I'd better go straight to acquaintance with more interesting kitchen utensils! It includes:

• Escargotniere - a frying pan for cooking snails. Its distinctive feature is the indentations at the bottom, thanks to which the shells of the mollusks can be positioned so that the juice does not flow out of them.

• Tazhin - thick-walled ceramic or cast iron cookware, complemented by a tapered lid. This configuration guarantees optimal steam circulation for quick preparation of tender meat, fish or vegetable dishes.

• Kazan. Technically, it could be considered a frying pan too!
• Makiyakinabe - square or rectangular dishes for making rolls. Depending on the features of the form, it can be called differently. Square is kanto, short and wide is nagoya, and long and narrow is kansai.

Separately, I would like to highlight the frying pan with partitions. She, like the previous version, comes from Japan. The only thing that makes this option different from the classic one is the rollers that prevent mixing of dishes. A convenient solution if you need to simultaneously prepare breakfast for the whole family, whose members prefer to refresh themselves with different treats.