A frying pan is usually the apple of the eye of our kitchens. No other cookware type is used as much as a single pan undergoes the daily labour and you all have to agree with me.
Therefore, a pan gets even close to heart if it stands to all your orders vigorous, working hard day and night with no change in performance.
This is when you know if you paid for it right or not.
How to choose the best frying pan?
Choosing the wrong frying pan instead of the right one can be a real mess when it is unable to be used the way you want to use it and eventually it is a useless article in the kitchen. Not only the money goes in waste but you feel bad too.
The following are the ideas that may help you to a greater deal when the next time you make your mind for buying a frying pan.
a)- Decide the material
This is the first thing to deem over and to deem over really deep. If you made the decision here right, just believe your pan is going to last so many years with you and what feels better than this?
The most commonly used material for frying pans are:
- Aluminum: It’s great in producing even heat conductivity and also keep awful stains at bay. However, it is usually not reliable in dishwasher so cleaning can be a frequent issue. It is further cladded with stainless steel and nonstick as well which leads to a different chart of properties.
- Stainless steel: Wearing the kitchen crown for decades, stainless steel takes some time in getting the surface ready for cooking but is too healthy for the food we eat. If you are after it, check the top 10 stainless steel frying pans here.
- Nonstick: Unlike stainless steel, it not only prepares the surface instantly for searing and all but also presents a nonstick nature to the sticky food. Hence, it makes the cleaning super breeze. These are inexpensive. It ideally requires less oil and butter, hence, to make a healthy and wholesome dish but it dramatically involves the threat of leaching. Out mothers usually use the nonstick frying pans for making breakfast and yes omelets. If you are also looking out a frying pan for morning uses, check the 10 best nonstick frying pans for omelets at Kitcheniest.
- Copper: Copper is also cladded with stainless steel in major which let it dispense superior heat distribution on the go. Copper pans are also more sturdy in nature than any other material in general. But with that being said, these are too expensive.
- Carbon steel: It also employs greater heat conduction and quite often, the carbon steel pans and pots are induction compatible also. But these are not dishwasher safe.
b)- Decide the size
After making a mark on the material, the next step in between is the size. You necessarily don’t need our opinion over this subject as it is your need that can help you better.
The most commonly found sizes in frying pans are 8”, 10”, 12” inches, that serve for small to large family members
If you alone want to use, an 8” inches size is more than enough. Whereas, you should between the other two sizes otherwise.
How to care for your frying pan on a daily basis?
- Even if the company directs or allows you to use a dishwasher, simply follow the practice of handwashing it. Or you can use a dishwasher in a blue.
- Immediately turn off the stove when you are done cooking because leaving the pan unnecessarily over heat can lead it to release toxic fumes. This means, your frying pan will expire sooner or later.
- Let the hot frying pan get to the room temperature before you tend to wash it.
- Always use lukewarm tap water to wash the pan, either too cold or too hot water can ruin the smooth surface of the frying pan really bad.
- Make use of silicone spatulas for nonstick surfaces and metal utensils for others. Stick to it.
- Dry your pans well with a clean piece of cloth before stacking them in the cabin or drawer. Try not to let the water stay in it.
- Use powerful cleaning agents to remove stubborn stains from stainless steel frying pans, such, as Barkeeper’s friend. You can also make one in-home using baking soda and vinegar.
- Be gentle while scrubbing and also use soft scrubbers that are sponge type. Avoid the use of metal scrubbers.
- Out of the box, if you buy a seasoning pan, make the habit of seasoning it twice a month in the first few months and then just once a month is good enough.
So luckily if you find the one that is just beyond praises, don’t switch from it.