A frying pan Everyone knows. But not everyone knows the differences among the different issues and coatings. An area panSo a lower edge, for example, is better suited to one spatulathe meat or what is being fried is easier to turn. In a frying pan is faster less liquid than in one cooking pot, A saucepan is not suitable for frying or stewing because of the low surface volume, since not enough heat can arise here. A pan with a high rim is one casserole, This is rather used to stew the Schmorgut slowly to himself. The Grill panhowever, there are grooves at the bottom of the surface to make the effect of the grill more likely. There is a difference between the surface, the shape and the base material.

The coating

Best known is the non-stick coating. This is thermoplastic (can withstand very high temperatures). In the Volksmunde one calls this coating also Teflon coating. This is made of aluminum. If a ceramic spray coating is applied under the Teflon coating, this is called a pan, then a titanium pan. The non-stick coating prevents the fried food from burning to the bottom of the pan. But this coating must be treated very sensitively, because if you once with a metal object like a forkor a spatula tries to turn the fried food, the Teflon coating can already be damaged. Depending on which quality was purchased, the damage happens very fast. This coating is also not dishwasher safe, as the detergent is too aggressive and can also damage the coating.
The enamel coating can be seen as a protective coating of the pan. This coating prevents rust and a counteraction of the food being fried. An enamel coating has silicon as an essential ingredient. These are not in a thin layer, as with Teflon, but as a glass coating. Also, the enamel coating is not dishwasher safe and should not come into contact with metal objects.
The aluminum pan is a heat-storing pan that is not on one Induction hobshould be used because the ground can be ferromagnetic. This means that the pan creates a permanent magnetic field or is attracted by a pole. This can damage the plates from an induction hob.
Stainless steel pans are often uncoated and therefore more stable than pans containing any of the various coatings. The disadvantage is that stainless steel can conduct heat very badly. Therefore, this type of pan is also often called multilayer or sandwich pan. The stainless steel panis made of several layers. The layers are made of wafer-thin stainless steel and sometimes also aluminum or copper to improve the heat conduction. Stainless steel pans are dishwasher safe. If there should be clinging after roasting, then it was a wrong Brat technique or used too early Bratgut used. If the stainless steel pan was washed off either from the dishwasher or just by hand, there are often white deposits on the bottom of the pan. These are with vinegareasy to remove.
Another type of pan is the cast-iron pan. This pan is a very good heat storage. This is suitable for stewing. The fact that the frying pans are forged very thick, they need to be longer to warm, but they keep the heat for a long time.

To be considered when buying
Which coating to choose
What should the pan be used for?
Whether the pan needs special care
Whether the value for money is right

When buying, pay attention to the handling and weight of the pan