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Three Factors to Consider When Choosing a Frying Pan

In any kitchen, frying is one of the most common tasks and you should make sure that you use the right kind of pan. Here are things to consider:

  1. Materials: Frying pans can be made from various materials such as stainless steel, cast iron, aluminium and copper alloy. In general, the best pan is if it’s made from different layers. As an example, the outer layer can be made from stainless steel that is resistant to scratching and easy to clean. The inner layer can be made from copper to improve the heat distribution across the cooking surface. If your budget is limited, you may purchase aluminium pans. However, you should know that aluminium dents and bends easily. Alternatively, you should choose hard anodized aluminium pans, which are much tougher. Aluminum conducts heat easily and it is an energy saving material. It will also cool down relatively faster. When choosing non stick coating for your pan, make sure that it won’t compromise your health. It’s true that choosing the right cookware can shorten the cooking time, but it doesn’t mean that you should jeopardize your health. Remember that the coating isn’t the actual pan itself. No matter how durable it is, the coating will wear off and you may risk contaminating your food. So, you need to be particularly careful with your selection. Cast iron frying pans are the traditional selections and they can be among the most durable in the market. However, cast iron pans can be quite delicate, especially if you don’t use them for a long time. When storing iron cast pans, make sure that they are completely dry. Coat them lightly with oil and wrap twice inside air tight plastic bags. This will prevent corrosion and rust from developing. In fact, iron cast pans will last longer if you use and clean them regularly.
  2. Size: We can find different sizes of frying pans, between 4 inch and 14 inch. A general purpose frying pan should be about 10 inch in diameter. It should be big enough to accommodate four chicken breasts or a couple of sausages along with a sunny side up. You should know that it takes more energy to heat up a bigger pan, so you should save by choosing a smaller pan. Also, a bigger pan will likely have an uneven heat distribution. It will take too much effort to check frequently whether your food has been properly cooked.
  3. Handle and knob: Pans typically don’t include a lid. However, if you want to sauté something, you should have a lid. The lid should be slightly deeper and wider than the frying pan. It’s a good idea to choose a heat-resistant and transparent lid, so you can check whether you food has been properly cooked. Also, the lid will trap more heat and steam, which will allow you to cook the food faster. Moisture won’t evaporate too soon, before your food is fully cooked. Choosing the right kind of pan will be a great thing, so you can speed up the cooking process.

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