Uncoated stainless steel pan. Choice of frying pan: perfect stainless steel. Bottom types and thickness requirements

A frying pan is an essential kitchen item. Housewives especially appreciate pans with non-stick coating - it is more convenient to cook on them, and it is easier to wash such dishes. We will figure out how to choose a high-quality non-stick pan and what criteria to follow when choosing.

Pros and cons of materials for making pans

Modern frying pans are made from various materials:

• aluminum;
• cast iron;
• stainless steel.

Each metal has its own characteristics, disadvantages and advantages.

Aluminum pans

Aluminum is considered the most durable material for making cookware. Its durability is hard to dispute. Modern manufacturers prefer stainless steel, but aluminum is still in use.

Advantages of aluminum pans:

• if such dishes are made in a stamped way, then it is quite light and easy to use;
• low cost;
• a cast pan will keep warm for a long time and warms up quickly;

Minuses:

• burning during cooking;
• the best option is a gas oven. The electric stove will cause the bottom to deform;
• Fairly light weight compared to others.

Cast iron pans

It is believed that cast iron cookware has long outlived its usefulness and gone out of fashion. But you can find a cast-iron pan in the kitchen of a good housewife. This "old-fashioned" material has many advantages.

Pros:

• cast iron is not harmful to health;
• versatility: no matter which stove to use for frying, cast iron will not deteriorate in any case;
• durability.

Minuses:

• material may rust. But proper care will extend the service life;
• storing food in such dishes is not recommended, as it can not only change the taste, but also acquire a dark shade;
• great weight.

Stainless steel pans

Stainless steel is a relatively new material for making cookware.

Pros:

• stainless steel cookware does not rust for a long time, the service life is longer;
• is not harmful to health.

Minuses:

• requires more careful and careful care;
• it cannot be heated without food.

Aluminum pans and non-stick coating

Aluminum frying pans have their own characteristics. There are several types of coatings:

• ceramic;
• titanium;
• diamond;
• teflon;
• marble.

Modern production methods and materials for coating pans provide them with some features:

1. The coating makes the pan more heat resistant.
2. A quality choice will be environmentally friendly.
3. Alkalis, acids and other chemicals will not affect the quality and surface, and will not affect the life of a quality non-stick cookware coating.

When choosing, you need to take into account the thickness of the non-stick layer. If the manufacturer has not stinted on Teflon or titanium, you can be sure of a long service life of the dishes. An aluminum frying pan with a titanium-ceramic protective layer is of particular quality.

Cast iron pans with non-stick coating

Cast iron cookware differs not only in weight, but also in quality. The material from which it is made allows food not to burn during cooking. Therefore, the non-stick layer is more likely not for this. Cast iron will rust over time. You can slow down this process, but you will have to wipe the pan immediately after washing. An additional coating will simplify the care of dishes and slow down oxidation. The downside of this choice is only the high price.

Properties of non-stick stainless steel pan

Stainless steel itself calls its main advantage: the almost zero risk of corrosion is a big plus of the material. But when buying and choosing, you do not need to be stingy. The fact is that the non-stick coating is vulnerable. If the wall thickness is decent, it can be saved. This choice will come at a cost. But the purchase will last a long time due to its properties and quality.

Types of non-stick coatings and their properties

Teflon

Teflon coated pan

The Teflon layer has a more complex name - polytetrafluoroethylene. In fact, only one manufacturer named it Teflon. In other countries, you can find other names for Teflon.

Most often they are treated with Teflon. The coating allows the use of less vegetable or animal fat for frying. Surface maintenance is not difficult.

However, it is worth remembering that caution when working with Teflon is above all. Sharp objects will shorten its life by causing scratches.

Do not heat above 200 degrees, otherwise the material will be hazardous to health. The toxic gases that Teflon is capable of releasing at high temperatures are a significant disadvantage.

ceramic coating

Ceramic protection

The ceramic coating contains microparticles of sand, and its main part is a nanocomposite polymer.

Ceramic coating at any temperature will not be environmentally harmful. And also perfect for those who eliminate fats from their diet. Adding oil when frying is completely optional, and this will not affect the quality of cooking and the further taste of the dish.

You need to wash such a frying pan only with your hands: the dishwasher can ruin the vulnerable protection. Like Teflon, ceramic will not tolerate scratches or other damage from forks, knives, and other utensils.

Marble coating

Adding marble chips

This coating consists of Teflon, but has its own differences and advantages. The addition of marble chips allows the pan to hold the temperature better and heat up faster. Unlike other non-stick coatings, marble is more resistant to scratches and temperature changes. Which means it will last longer.

The pricing policy of manufacturers will not please. Of course, you can buy an inexpensive option. But after a short period of time, you will have to overpay by buying a new kitchen accessory. If the coating is thick enough (more than 8 layers), then the price will be fully justified by a good service life in the kitchen.

With careful care, the pan will last about 20-25 years.

Diamond non-stick coating

Adding diamond dust

The name of such a coating sounds beautiful and very attractive. Manufacturers use diamond dust not so long ago. In fact, a diamond is far from the basis of such a coating for a pan. The main part of the covering layer is still the same Teflon. The addition of diamond dust is not used for a non-stick effect, but only to increase the strength of such a product.

A diamond-coated frying pan will delight you with its durability for many years. And the manufacturer promises that such a new way of making pans is more environmentally friendly.

The cookware heats up in a couple of minutes, and keeps warm for a very long time. Despite the fact that expensive material is used in the production, it easily tolerates washing in the car.

The only downside is the high cost. Obviously, diamond coating is not cheap, but the price is justified by convenience and durability.

titanium plating

titanium plating

The titanium coating has one distinguishing feature: dishes have never been coated with pure titanium. It is only an additional element to improve the durability of the layer. We can freely say that a titanium-coated pan is a relative of cast iron. However, it costs much more.

Its main advantage is resistance to damage, scratches. Do not be afraid of knives, metal spatulas and forks, they will not spoil such a coating.

How to choose a non-stick frying pan

When choosing, you should consider several nuances:

• type of stove;
• price level;
• the possibility of careful use.

If the kitchen is equipped with an electric stove, any frying pan you like will do, but a gas stove can harm some materials. Usually the manufacturer specifies on which stove the pan can be used. Not all coatings will remain intact after exposure to fire.

The handle and lid are an equally important nuance. Many do not pay attention to details, but the quality and material of the pen is very important. Now it is possible to purchase a frying pan with a removable handle - it is very convenient. But more important is the material and the reliability of the fastening of the handle.

Choosing a frying pan is one case where size matters. If possible, it is better to take several pans for different purposes. For example, a thick bottom and a high side are not suitable for making pancakes. But a thin bottom can spoil the stew or meat. A large frying pan will be very convenient for stewing. But then for pancakes and pancakes, you should purchase separate thin dishes.

The most popular brands of non-stick pans

European manufacturers have taken care of the quality of their products in the best possible way. But the rating of the best pans also includes Russian brands:

1. Tefal - France;
2. "Neva-metal dishes" - Russia;
3. "Biol" - Ukraine;
4. Rondell - China;
5. Kukmara - Russia;
6. TVS - Italy;
7. Swiss Diamond - Switzerland;
8. Ballirini - Italy.

Tefal is the most popular manufacturer of non-stick pans at the moment. All models of this manufacturer have a non-stick coating. The materials used for production are of very high quality. Despite this, there are budget options. This product has won multiple awards.

The manufacturer provided the buyer with a wide choice: aluminum, cast, stainless pans.

Neva-metal is a product of a St. Petersburg plant that produces cast utensils with a non-stick coating. Buyers have a choice between coatings such as ceramics, titanium, metal polymers. Domestic products are popular because of the low price. It is noted that the coating can be erased within a year, but the food will not stick to the bottom.

Biol is a Ukrainian company that has received many awards in its short existence. The main advantage of the products is environmentally friendly materials for manufacturing. On the shelves you can see aluminum and cast iron pans.

The company was founded in Germany, but opened production in China, while, according to customer reviews, the quality has also decreased. At the same time, a distinctive feature of Rondell pans is a guarantee of up to 25 years. Also among the obvious advantages is a triple fused bottom, which improves thermal conductivity. Buyers claim that the price of pans of this brand is not justifiably high.

This domestic manufacturer is popular in the CIS countries. The buyer is presented with a wide range: cast, with a non-stick surface. Safe materials are used in production.

The quality of the dishes of this brand is valued all over the world. The brand produces a variety of frying pans: with non-stick, ceramic, granite, titanium coating. It is possible to purchase a frying pan with a removable handle.

The Swiss manufacturer boasts the addition of diamonds to the coating material. This ensures the durability and environmental safety of the dishes. The high price is justified by the quality.

Basically, the Italian company entered the European markets and found its buyer there. Frying pans with titanium and granite inner surfaces are of excellent quality. Buyers noted the reliability and safety of materials.

The taste and quality of steaks, pancakes, and even a simple omelette is largely dependent on the quality of the pan in which the food was cooked. Ideally, the kitchen should have several pans of different diameters, wall thicknesses and heights, as well as materials, because professional chefs cook different dishes in different pans for a reason. So, for example, a corrugated grill pan is more suitable for frying meat, and any pan with a non-stick coating will do for frying eggs.

But since we are not chefs and most often use only 1-2 pans, this article will discuss how to choose a pan for universal use, that is, a round pan with an average diameter of 24-28 cm.

Understanding non-stick pans

Coatings today are very different. Let's see what they are and which will be better?

1. Teflon coating, namely polytetrafluoroethylene, is the most popular type of coating for aluminum pans.

Pros: light in weight, easy to care for, can be cooked with virtually no fat.

Cons: Teflon cannot be heated too much (the optimum temperature is 200 C °), otherwise it begins to emit carcinogenic toxic gases and, of course, it is afraid of sharp objects.

Service life: maximum 1 year.

Tip: The well-known Tefal, whose frying pans can be heated up to 260 C °, has earned positive reviews.

1. A ceramic coating is a non-stick coating not made of fired clay, as the name suggests, but a nanocomposite polymer with sand nanoparticles in the composition.

Pros: Unlike Teflon, a ceramic-coated pan does not emit harmful substances at high heat (can be heated up to 450 degrees) and is great for those who like to cook with a minimum amount of oil. It heats up evenly and quickly. In addition, ceramic-coated aluminum pans are relatively light.

Cons: the ceramic layer is afraid of mechanical damage, falls from a height, washing in a dishwasher, alkali and sudden changes in temperature, not suitable for an induction cooker.

Service life: about 1-2 years with careful use.

Tip: do not buy cheap models, as they deteriorate very quickly. Positive reviews have earned the brands TVS, Fissler, Moneta.

1. Marble coating is a non-stick coating made from the same Teflon, but with the addition of marble chips.

Pros: Marble-coated pans are lighter than cast-iron pans and heat evenly and quickly. In addition, unlike ceramics and Teflon, it cools down more slowly, is less afraid of sharp objects, accidental drops, temperature changes, and therefore has a long service life. And this dish looks unusual and soundly.

Cons: they are available in both cheap and expensive categories, but a good frying pan (with a coating of 3 layers or more) and a thickened bottom costs at least 2,000 rubles, another drawback is that they are often sold without lids.

Service life: depends on the number of coating layers - the more layers, the longer the dishes will last. With proper care, a multi-layer pan can last up to 25 years, as the manufacturers promise.

Tip: if possible, buy dishes with a 5-layer marble coating and a bottom more than 6 mm thick. Periodically grease a clean pan with oil, and then wipe it with a napkin (no need to ignite).

1. Titanium, diamond, granite coatings are nanocomposite coatings, reliable and the most expensive.

Pros: uniform and fast heating, wear resistance, not afraid of metal forks, whisks and spatulas, durability, practically do not require the use of oil, safe for health and as close as possible to the quality of cast iron cookware, but at the same time lighter.

Cons: not suitable for induction cookers, they are much more expensive than all other types of frying pans.

Service life: up to 25 years.

Tip: The premium brands Swiss Diamond, Woll and Risoli have positive reviews.

1. There is another type of coating, which, perhaps, can be called the safest and most durable, and this, of course, is a natural “non-stick” coating from oil that has soaked into the pores of a cast-iron frying pan. But read about it in the next chapter.

Overview of materials: cast iron, stainless steel, copper

1. Cast-iron pan

Pros: it is this dish that can rightly be called the best in the “universal” category, because you can even bake pies in the oven in it. It produces the most delicious dishes, it is from cast iron that grill pans are made for frying meat. It heats up evenly and cools down for a long time. Cast iron cookware is not afraid of even knives and falls from a height, in addition, it is absolutely safe for health and even useful, since the food is filled with a small amount of iron during the frying process. And its main feature is a natural “non-stick coating”, which is created due to the fact that the porous structure of cast iron absorbs oil, so the dishes can be used forever in the truest sense of the word.

Cons: cast iron is heavy, requires maintenance, that is, periodic calcination with salt and lubrication with oil. Do not wash cast iron cookware in the dishwasher and store food in it for a long time, as cast iron can rust.

Service life: practically has no expiration date.

Tip: In terms of value for money, a frying pan from Lodge is a good choice. However, any cast iron utensils will be good.

1. Stainless steel pan

Pros: Many professionals cook in stainless steel pans without any non-stick coating, as it preserves the taste and color of the ingredients as much as possible. Grill utensils are also made of stainless steel. It is durable, not afraid of knives and forks, as well as washing immediately after frying food. Easy to maintain if used correctly.

Cons: you need to get used to it - mix food in time and warm the oil well, otherwise the dish will stick. And on the "stainless steel" it is very difficult to fry eggs.

Tip: the expensive brands Fizzler, De Buyer and Lagostina deserve trust, from the more affordable ones - Silampos "Gourmet".

1. Copper pan with stainless steel coating

Pros: very beautiful appearance, copper utensils are great for cooking dishes that require periodic changes in temperature, as copper cools quickly and heats up just as quickly.

Cons: the complexity of cooking, high price.

Service life: durable.

Tip: Falk, Matfer Bourguet, Mauviel.

How to choose the right pan and not get confused while standing in the store? We have prepared 8 main recommendations for choosing a frying pan for universal use.

1. If you decide to choose aluminum non-stick cookware, then pay attention to cast aluminum, with thickened walls and bottom. Good reviews have: the already mentioned Risoli and Woll, as well as the less expensive Casta and Vari.
2. The diameter indicated by the manufacturer is measured at the top of the dish, not at the bottom. A diameter of 24 cm is optimal for one person, 26 cm for a family of 3, 28 cm is suitable for large families.
3. Which frying pan is better of two similar models? The one with thicker walls and bottom, the weight is heavier, and there are more non-stick layers.
4. For baking in the oven, choose dishes with a removable handle or a metal handle without plastic elements.
5. For undesirable contact with pans with a bottom made of copper or aluminum, because. they leave traces.
6. Only special cookware, which is marked with a special marking, is suitable for an induction cooker.
7. A good frying pan, as a rule, costs at least 1500 rubles.

Aesthetic looking stainless steel frying pans perfectly match the design and spirit of the professional kitchen. They look stylish and have a number of advantages that other types of pans lack. Stainless steel dishes are valued and often purchased by housewives. In most cases, catering establishments should also be equipped with it.

This type of cookware is used for quickly heating ready-made meals or frying foods. In case of overheating and burning of food, the pan does not emit any substances harmful to the human body, which makes stainless steel the number one choice for catering kitchens.

Advantages and disadvantages

• First of all, it is the appearance. Shine stainless steel will decorate any kitchen.
• Light weight will please female chefs. Even in models with a thickened bottom, the massiveness inherent in cast iron is not observed.
• Overheating, burning food or mechanical damage does not affect the quality of the material. Steel does not emit toxic or harmful substances. It also does not change the taste or smell of food.
• The main purpose of the pan is to use it in conjunction with those who need steel utensils for a magnetic effect. But this fact does not interfere with heating the pan on any thermal equipment (only a microwave oven will not work).
• Steel does not rust or oxidize, which distinguishes this material from aluminum.

All the disadvantages of stainless steel come down only to the loss of the appearance of the pan:

• If the dishes are heated empty, greenish or bluish spots appear on the bottom. The quality of the steel does not change, it is just a visual defect. If desired, stains can be easily cleaned.
• The situation is more complicated with oil that has burnt on the outside of the pan. It is quite difficult to wash it off.
  Stainless steel is afraid of abrasive detergents. By cleaning the pan with the use of powders, you can lose its aesthetic appearance - ugly scratches will appear on the polished surface and it will fade.

Main types

As you might expect, stainless steel and pans made from this material the widest application in the kitchen.

Due to the popularity of Asian dishes, wok pans with greater depth and rounded shapes have appeared on the market. In such dishes it is convenient to fry, stew, boil or steam. The pan has neat handles and a glass lid. The convex bottom implies constant mixing of the products during cooking (they are constantly moving towards the center). For use on an electric stove, spherical models with a flat bottom are available.

The most common and in demand is the classic type of frying pan, which is used mainly for frying. This model has low and sloping walls. Lid not included.

Stainless steel pans are also divided according to the type of bottom. He can be:

• Single-layer, allowing the pan to be light and comfortable. Deformation of such dishes is possible only in case of poor-quality workmanship.
• Multilayer or as this type of bottom is also called - capsule. Such models are professional. Differ in reliability and long service life, are not afraid of deformation. The main advantage is the ability to accumulate heat. When the stove is off, the dish continues to languish for a couple and reach full readiness.

How to choose a good frying pan

It is better to buy a frying pan only in a specialized store.

The price there may be higher, but this is just an indicator of quality. Cheapness is a sign that they saved on something in the manufacture of the pan. Long service life from such dishes is not to be expected.

First of all, attention is drawn to the type of pan: universal, wok or deep, similar to . This parameter depends on what dishes will be served in the establishment.

For induction cookers, you definitely need a frying pan with a capsule (multi-layer) bottom. Such a bottom will reduce the cooking time - the products themselves will “reach” until cooked after the stove is turned off.

The handles can be welded on or held on with rivets. The latter mounting option is considered more reliable in use. The presence of thermal insulation is important. A frying pan with a handle without insulation is only suitable for frying scrambled eggs on glass-ceramic stoves.

The quality of polishing is difficult to determine by eye. For expensive brands, this parameter is at the proper level. And inexpensive models can lose their appearance after just a few washes.

The diameter is selected depending on the size of the stove and burners.

The wall thickness of premium pans must be at least 0.8 centimeters.

Care rules

Stainless steel is a special alloy of nickel and chromium that does not oxidize. In a pan from this material, you can cook any dishes, including spicy or sour ones.

Stainless steel is sensitive to salt. Do not add salt to the bottom of the pan.

Stains caused by overheating are removed with a cloth soaked in vinegar or moistened with lemon juice.

You can not wash dishes in a heated state.

Metal graters and detergents with abrasive particles are not used for cleaning.

Warm water and a soft sponge are used for washing. It is acceptable to use liquid detergents that do not contain ammonia or chlorine.

Heavier soiling can be removed using a dishwasher (soaking mode is also used).

A clean pan must be wiped dry with a towel.

Popular brands

De Buyer

Steel utensils from the French brand De Buyer have been in constant demand among buyers for many years in a row. The company pays special attention to the quality of the materials used and the style of the design.

Frying pans made of stainless steel belong to the premium class. The most common diameter is from 20 to 28 centimeters. The handles are fastened with rivets.

Prices for classic models without covers range from 1,800 to 5,000 rubles. The price mainly depends on the diameter.

• Very high quality frying pans from the brand. It is difficult to scratch the polish (you need to try!). Handles do not loosen over time and do not heat up. The design is functional - there is always a hole in the handle for hanging storage.

MACO

The Chinese company MACO sells ternary alloy frying pans (chromium, nickel, titanium). Capsular bottom (steel, aluminium, steel). Wall thickness 0.8 cm. The set comes with a tempered glass lid. The handles are attached to the body with riveting. Diameter from 30 to 36 centimeters. Frying pans are of a professional type - they are particularly resistant to deformation and corrosion.

A model with a diameter of 28 centimeters costs about 1,200 rubles.

• Good Chinese brand. The bottom is thickened - the products burn only if the cooking process is not carefully monitored. Aluminum, which is part of the bottom capsule, retains heat for a long time. Dishes in the pan cool down slowly, no need to additionally heat before serving.

Pintinox

Pintinox is a well-known European group of companies engaged in the production of kitchen utensils. In addition to aluminum, it produces stainless steel cookware. The brand is distinguished by a wide range of pans and an average price category.

The price range for stainless steel pans starts at 2,000 - 2,500 rubles.

• The main advantage of the brand is affordable prices. Even small catering establishments can afford such pans. The quality corresponds to the concept of European dishes - the polish is smooth and durable, the weight is small, but the bottom is thick. Convenient and enjoyable to use!

The stainless steel frying pan has earned an excellent reputation among professional cooks. Cause? It preserves the color and taste of the dish as much as possible; when used correctly, food does not burn when frying, acquiring a golden color; not afraid of metal accessories; easy to use. Should a simple lover of tasty cooking include it in his kitchen arsenal? Of course! If you know some of the features of this dish.

A steel frying pan without a non-stick coating must have a number of indicators in order to really “serve” the owner, and not disappoint him in the process of cooking the dish. Here are a number of criteria that are an indicator of the quality of the product. They can be identified visually or recognized by carefully reading the label.

• Only safe and environmentally friendly materials in the manufacture (manufacturers guarantee this). Stainless steel is marked 18/10 (18 parts chrome and 10 parts nickel).
• Massive bottom, made according to the principle of a sandwich. There is a bottom made using the technology of a simple sandwich, it happens. The differences are only in appearance, the functional properties are the same in both models. The principle of the sandwich is simple: an aluminum disk is soldered to the bottom, which is also covered with a layer of steel (stainless steel + aluminum + stainless steel). This is done in order to evenly and effectively increase the heat-conducting properties of the dishes.
• Thick walls (at least 2.5 mm) that do not deform from high temperatures and hold heat well.
• Comfortable, ergonomic handles that are securely attached to the body of the pan. In this case, the choice must be made towards welded (soldered) handles without the use of rivets. If the pan is not planned for the oven, then the handles may contain elements made of heat-resistant plastic or silicone.
• The walls of the product are specially treated so that during operation they do not leave traces of water drops and fingerprints (for premium dishes, this effect is present for a long time).
• Functional lid (non-heating handle-button, steam outlet). This accessory often comes with a frying pan. Note: In professional dishes, all lids are metal (due to practicality). Conventional models are often equipped with glass ones (by the way, it is convenient to observe the cooking process). Everyone chooses what suits him best.
• The design of the pan is also an important point when choosing. This applies to the very shape of the product and the degree of mirroring. There are models that have a matte outer surface, which allows the product to be more aesthetic (fingerprints are not visible on the matte surface).

Advantages of dishes

A stainless steel frying pan, having all of the above characteristics, perfectly fries (without oil) until golden brown, stews and even bakes. The composition of the alloy with the sign 18/10 completely eliminates corrosion and oxidation. This allows food not to change color and smell during cooking and storage. Thanks to the massive bottom and thick walls, the dish cooks faster, thereby retaining its beneficial properties to the maximum.

Products are resistant to mechanical influences. During operation, metal, spatulas and other accessories can be used for stirring and turning. You can wash the inner surface of the pan with any abrasive means (powders, sponges, washcloths).

Flaws

The biggest disadvantage of a stainless steel pan is the loss of luster. Often, housewives begin to rub the outer side of the product with abrasive sponges, which leads to scratches and dullness. To avoid this, it is necessary to make it a rule to care for the outside of the pan only with gel-like cleaning products, using soft sponges.

Often, from overheating, the bottom of the pan can be covered with iridescent stains. Do not be afraid, this is a natural reaction of the metal to heat. Divorces are removed quite simply: a napkin soaked in 9% vinegar; any gel cleaner (e.g. Cif).

Due to the fact that the pan has its own characteristics (you need to warm it up before use, so that the water drops “dance”), baking pancakes and frying scrambled eggs is not very suitable for this type of material.

Terms of Use

Stainless steel does not require special training. The product is thoroughly washed, dried and it is ready for use. But often during the operation, the hostess faces the question: - Why did the stainless steel frying pan become? Three answers:

• the inside of the product is poorly cleaned;
• incorrect terms of use;
• too wet food (not dried with a paper towel).

In the first case, the product is thoroughly cleaned using dish detergent and steel wool, rinsed, and dried.

In the second case, the frying pan warms up significantly before use, in order to avoid sticking and burning of products. An indicator of the readiness of the pan is when the drops of water do not hiss, but form balls and “dance”. When the balls of water “dance”, you need to remove them with a paper towel and pour in the oil, which should also heat up well (to a slight smell). If these conditions are met, the food will not stick and burn. You can heat the pan immediately with oil.

Make it a rule to lay out non-wet products on a prepared (well-heated) frying surface. To do this, they are dried on a paper towel, or time is given to drain well after rinsing.

How can you fry without oil?

To fry a piece of meat, you need to heat the pan well (as recommended above) and put the product on the hot surface. Reduce heat to medium. For the first 3-4 minutes, the meat will definitely stick to the pan, as its pores have released juice, and this is normal. No need to tear off the meat, you need to wait. When it begins to slide over the surface on its own, this will be an indicator that the bottom side is ready and needs to be turned over. The next side is fried in the same way.

How to get rid of soot?

The outer side is cleaned with any gel-like dish detergents and soft sponges. You can also use the potent Shumanit tool. The spray is applied to the side outer walls and the bottom, left for 15-30 minutes, rinsed thoroughly. As for the inside of the product, all dishwashing detergents, including abrasive ones, are suitable for cleaning.

Can it be washed in a dishwasher?

Yes, you can. The only type of pan that can be washed in the dishwasher, as the surface does not have a natural non-stick layer. But the appearance of the dishes will immediately lose: it can become covered with a gray coating and become dull.

Periodically (once a month), you can thoroughly coat the clean inner surface with a small amount of vegetable oil, remove the excess with a napkin (to create the best non-stick qualities). Do not wash the product after the procedure.

Finally

What to look for when choosing a steel frying pan?

• For the thickness of the bottom and walls.
• To the manufacturer.
• On the quality of the material (look for the steel marking 18/10).
• On the method of attachment and ergonomics of the handle.
• on the quality of the fittings.
• Is the shape and size of the model suitable for the purpose?

If the product is chosen correctly, then with reasonable operation, it can “work” in the kitchen for decades, not years.

Today, all professional kitchen chefs are switching to stainless steel cookware. This material has many advantages. According to professionals, stainless steel retains the original taste of products, vitamins and other useful components. But not every pot and pan will last a long time. How to choose stainless steel kitchen utensils so that they are of high quality and durable?

About the article:

Product characteristics

High-quality stainless steel cookware has the following advantages:

• Rust resistant.
• Not demanding care.
• Long service life.
• The ability to turn food with cutlery made of any material.

But, in addition to the advantages, stainless cookware has the following disadvantages:

• When frying food or untimely mixing, food may burn.
• If an empty stainless steel pan is overheated, colored stains may form on the surface.

Chef reviews advise using non-stick stainless steel pans to stew foods. And so that the cooking process is not overshadowed by burning, it is necessary to purchase a pan with a thickened bottom and walls.

non-stick cookware

Modern best stainless steel pans are coated with a non-stick layer. It is very important that this layer is at least 20 mm. If the cookware is covered with a smaller layer of non-stick layer, then it will quickly become unusable. The best models of frying pans produced by major cookware manufacturers have a five-layer coating, each of which performs its own, strictly defined function.

In most cases, the highest quality steel is used to produce non-stick pans. Plus, high-quality cookware models made by the best manufacturers are marked 18/10. These designations indicate the content of nickel and chromium in the composition of the product.

The best tableware

Reviews from professional chefs working in restaurants and cafes state that the Luxstahl stainless steel frying pan is an excellent choice for the kitchen. The Luxstahl brand is an example of German quality. For the production of dishes, the company uses the highest quality steel, which does not react with food and retains the beneficial properties of any ingredient in dishes. But the main secret of Luxstahl pans is not the high quality of the metal used for production, but the unique bottom configuration.

The lower part of the Luxstahl cookware is perfectly flat, which ensures uniform heating and heat distribution over the entire surface of the pan. The bottom structure itself is a three-layer product, consisting of two layers, steel and one intermediate layer of aluminum. Due to the aluminum layer, heat evenly heats the surface of the pan, and does not allow food to burn.

If you do not know how to choose a stainless steel frying pan, pay attention to the products of the Indokor brand. This is a South Korean company specializing in the production of kitchen utensils.

The range includes:

• Rice cookers.
• Equipment for vacuum packaging of products.
• Plates are induction.
• Stainless steel utensils.

Housewives are especially attracted by Indokor frying pans made of stainless material.

This product has the following advantages:

• Resistant to mechanical damage.
• Ease of cleaning.
• Hygiene.

Indokor frying pans will be equipped with a unique multi-layered bottom, which will not allow food to burn. The aluminum and copper layers included in the bottom design evenly distribute heat and keep it inside the cookware. All cookware of this brand can be used in dishwashers and on induction cookers.

Grill pans

Tableware manufacturers regularly update their product lines, creating interesting, unique models. For example, a stainless steel Grill-gas pan will allow you to cook fish, meat, vegetable dishes at home without using oil.

Among the advantages of this model, the following should be noted:

• Excellent taste qualities of food cooked in a ha-grill pan.
• The minimum amount of time required to cook any dish.
• Spacious volume.
• Economical gas consumption.
• Convenience and ease of use.
• Durability.

When choosing a suitable gas grill pan, pay attention to the material of manufacture. The best is a stainless steel product coated with refractory enamel. Thanks to the non-stick coating, food does not burn, retains its juiciness and useful qualities.

A few secrets

In order for the pan to fit perfectly on the stove, it is important to consider the type of heating element.

• For stoves operating on gas, any cookware is suitable.
• For cooking on glass-ceramic stoves, it is recommended to purchase frying pans with a thick and even bottom.
• Induction designs involve the use of special kitchen utensils.

At the end

How to choose a good stainless steel frying pan? You should pay attention to the cost and brand. Well-known companies are trying to produce quality products that will last a long time. Having chosen expensive dishes, well-known darkness, the user will enjoy the excellent quality of the purchase for a long time. Also, when choosing a frying pan, it is recommended to take into account the advice of experienced chefs working with professional kitchen utensils.