If you love cooking, you may have a different collection of cookware, including pans. Your kitchen wouldn’t be complete without it.
A high-quality frying pan is essential for any daring home cook or seasoned pro. And since these are an invaluable part of the kitchen experience, it’s only fitting to invest in a high-quality set that will stand the test of time.
There are two main factors to consider when buying pans: size and material. It’s easy to choose the right size based on the number of people you’ll serve daily. However, choosing the right material is a little trickier. So, here’s a guide to an easier choice.
Nonstick
Nonstick pans can be Teflon or ceramic coated and are extremely easy to clean.
A nonstick frying pan are pre-seasoned, so they don’t need to be seasoned, and their slick cooking surfaces should last a long time.
If you’re health-conscious, nonstick pans are an excellent choice for low-fat or no-fat dishes because they require little or no oil.
Stainless Steel
Stainless steel pans are made of food-grade steel that has been treated with chromium and nickel to make them rust-resistant.
If you’re into searing steaks, sautéing vegetables, and whipping up the most decadent and delectable pan sauces, then stainless steel pans are for you.
There are many reasons why professional chefs and seasoned home cooks have stainless steel cookware in their kitchens.
Because of the bare metal cooking surface, these pans are easy to use, low-maintenance, and dishwasher safe.
Stoneware
Stone pans have a stainless steel core surrounded by porcelain, granite, marble, diamond, or ceramic.
Stoneware pans are extremely durable and long-lasting. They can withstand high temperatures without anything leaching into your food.
Like nonstick pans, stoneware is also easy to clean and dishwasher safe. It is also available in various colors to complement any kitchen decor.
Copper
Do you like sugar melting, candy making, sauces, and delicate proteins like fish and seafood? If you do, then copper pans are perfect additions to your cookware.
Although copper pans are more expensive, they conduct heat better. As a result, they heat up and cool down quickly, giving you more control when making something like caramel sauce, which requires constant monitoring.
Cast Iron
Cast iron cookware has been around since the seventh century. It’s dense and substantial, but it’s also incredibly versatile. It can cook eggs, chicken, stir-fry, slow-cook, braise, and bake.
Cast iron pans can withstand extremely high temperatures, distribute heat evenly, and retain heat for an extended period. Cast iron pans can either be coated with nonstick coatings or left uncoated.
Carbon Steel
Carbon steel is one of the most overlooked cookware options on the market. Consider it a lighter-weight version of a cast-iron skillet.
You can easily move it around your electric, gas, or induction stovetop without injuring your wrist. It’s perfect for people who want to save time and avoid carpal tunnel syndrome.
It heats up extremely quickly, much faster than cast iron, making it ideal for searing steaks and chicken. It will naturally season and develop a nonstick patina with sustained use, like cast iron.
Yes, shopping for a new pan can be a pleasurable experience. Often, it culminates in purchasing a new set of high-performance cookware that is simple to use and easy to maintain.
So, if you want to consistently get the best bang for your buck, stick to a strict budget and conduct preliminary research to ensure you only buy the best products on the market.