Which frying Pan is better to buy

Which frying pan is better to buy? This device has long been indispensable in the kitchen. With its help, you can fry, stew, simmer, caramelize and do many more things. On modern coatings, products are prepared almost without fat, and all food is healthy and useful. And a modern frying pan can become a real decoration of the kitchen and please the hand, stomach and eye.


Types of pans

frying pan

Which pans are the best? Mankind has come up with many varieties: large and small, narrowly focused and suitable for everyone. But, if you want to make the right choice, you should familiarize yourself with the basic criteria of a particular dish.



The most versatile option, suitable for cooking almost all dishes. Classic products are made of all kinds of materials, they can be diverse in size and height of the sides, but the main distinguishing features are rounded shapes and an elongated handle. The most popular diameter is 24-28 cm.


Grill pan

The main feature is the ribbed bottom, which leaves its mark on the prepared products. Meat or fish is juicy, as the released juice accumulates in the grooves. The classic device is a heavy, weighty body and a convenient cover with a weighting agent.

On such dishes, cook with a minimum amount of fat, and some of the products do not touch the metal and do not absorb oil. So the food retains its natural taste. And if your grill has a non-stick coating, then you can do without oil at all. For frying meat in compliance with the rules of healthy eating, this pan is the best.

Trendy are dishes in nature. They provide comfortable cooking, and then they are easy to clean from dirt. Separately, you can buy a unique grille, which is fixed from above.



Especially popular among professional chefs in restaurants. Most often, they are made of high-quality steel, and the bottom can be one, two or three layers. So the heat is distributed in the best way, the products are cooked evenly and do not burn. The brazier is excellent for oven and baking products.

The handles are fixed by spot welding. In addition to exceptional strength, they will not heat up at the most intense fire. The handles are usually small, so it is very convenient to store dishes in the oven and the kitchen cabinet and place them in the refrigerator.


Frying pan Wok

This type of tableware has become fashionable recently, but it has been used since antiquity in China. Distinctive features are rounded and high sides, a small flat (less often convex) bottom of small diameter. Handles are most often found in the form of tiny ears. The kit includes a domed convex lid and a lattice on which cooked products are placed to drain liquid or fat.

In Vock it is very convenient to prepare sauces and marinades, as well as voluminous semi-finished products. These pans have a high heating rate and keep a constant temperature for a long time. Another feature is that the bottom due to the narrow diameter always has a higher temperature than the walls. Therefore, the spectacular tossing and moving of food from wall to wall by professional chefs is required first of all to avoid burning, and only then for the sake of the show.



This is a symbiosis of pots and pans, in which you can cook almost all dishes: from scrambled eggs to desserts, from soups to sauces. The saucepan has thick walls and a bottom, so the products are heated evenly. A tight-fitting lid retains the necessary liquid until the very end of cooking.

Saucepans are produced for most ovens and stoves. The most expensive come with thermometers and fluid control levels. If the bottom is additionally corrugated, then the products will not burn in any way.



In pancake dishes of small size, you can heat dishes or cook the simplest ones. This is a rounded dish with small sides and a flat bottom (at least 2 mm thick). The lower the side, the easier it will be for pancakes to slip off when cooking. Most often they have an ergonomic and comfortable handle since it is with its help that all manipulations are performed.



What are pans made of?

Induction frying pan

Today, the range of materials is quite large, ranging from proven cast iron to modern alloys. But most often substances with high thermal conductivity are used, which can hold the temperature. Which pans are the best? Reviews indicate that each variety has its pros and cons.


Cast iron

Such a frying pan heats up very quickly and for long-term cooking products or lanthoring, it is one of the best materials. It successfully replaces the cauldr. Cast iron has increased resistance to combustion. And it forms a natural non-stick coating as a result of oil absorbed into the pores of the metal. This is the most versatile and durable product, which you can even bake in the oven.

There is no special care or any tools for cast iron dishes. The disadvantage of the surface is that with insufficient care after a while, the dishes will begin to rust. To prevent this from happening, it must be dried or additionally hardened after use. Also, cast iron is quite heavy and can crack.



Titanium is a chemically inert substance that does not react. This is one of the most expensive surfaces. Very few people can afford a fully titanium frying pan, and there is no point in this. The cladding itself is completely harmless. Toxic discharge in it can not be.

Titanium surfaces are resistant to mechanical stress, and you can cook food almost without oil. The service life is at least 25 years, and a rather expensive product pays for itself in any case. Do not cook on induction boards.



Food in it is prepared quickly, and heat is distributed evenly due to the high conductivity of the metal. But such a frying pan also cools down quickly. And the dishes serve for a very long time, so almost every apartment has any copper product inherited. Today, not all manufacturers are produced since copper is similar to stainless steel and aluminum but is much more expensive.

Inside, copper products are coated with tin, nickel or stainless steel to avoid oxidation. If you feel an unusual taste in the products, this means that the copper has begun to oxidize and it’s time to restore the protective layer (which is done easily and quickly).

The disadvantage of copper products is that its vitamins are destroyed much faster, especially vitamin C. But acid-free products (for example, eggs) are beaten perfectly. Care – non-abrasive pastes, you can not wash in the dishwasher.


Universal stainless steel

They do not have any non-stick coating, but the taste and color of the products are preserved in full. Suitable for both smiling and roasting. Today, even the grill can be made of stainless steel.

This is another excellent and inexpensive utensils, not afraid of rust and mechanical damage. Stainless steel is straightforward to care for, but ugly stains can form on the plate when really. It is perfect to simplify the dish in such a frying pan since aluminium retains heat for a long time. Products on it do not burn; the only thing before cooking it should be well warmed up and poured oil.



These are budget products, light and quick heating. Food will burn more often than usual, and oil smokes due to the high heating temperature. If the pan is heavy enough, it is made of cast aluminium, and its performance is better than stamped. The minimum thickness of the bottom is 5 mm.

In order not to damage the surface, use special silicone or wooden blades. Such pans should be cleaned very carefully with abrasives and acidic agents.



A frying pan with Teflon coating (polytetrafluoroethylene) is fashionable and beloved by many housewives accessories. They are not afraid of high temperatures, alkali or acid. The coating is most often applied to steel or aluminium. The result is a great non-stick surface, much better than cast iron. The polymer coating of Teflon in its properties is very similar to titanium; only it is afraid of mechanical impact. Often, to enhance the non-stick effect, a unique pattern on the bottom reduces the contact of the product with the base.

The service life of such pans is up to 5 years. When working, only silicone or wooden blades should be used so that the surface does not scratch. Otherwise, Teflon becomes harmful, and such a pan should be ruthlessly disposed of. You can not heat pans above 200 (other manufacturers) – 260 (original French Tefal) ° C.



A novelty of recent times. Ceramic composites (a compound of sand particles) in such pans differ from the usual clay products. Most often, they are covered with cast iron or aluminium. The latter retain lightweight but become very durable. This coating is much stronger than Teflon but is afraid of falls.

Pans heat quickly (up to 450 degrees) and cool slowly after shutting down. Dishes can be washed and cleaned by all means, and use any spoons and blades. The surface never absorbs odours, it is chemically neutral and does not react with food.

On induction ovens, such pans can not be put. And they can be painted in the brightest and acidic colours. And eco-ceramic products have become the main focus of the kitchen.


Marble or granite frying pan

Granite coating – reliable and durable pans, evenly heated and allow you to cook on the smallest flame. Fried food on such dishes will be several times faster. Surprisingly, granite products weigh very little and are pretty convenient to use.

Marble is a newfangled Teflon coating, only with inclusions of similar crumbs. Buying such dishes in Moscow will cost at least 2000 rubles. These are the best pans with a non-stick coating: lighter than cast iron, not afraid of mechanical damage and cool down slower than Teflon or ceramics. And such a frying pan looks unusually stylish in a similar marble kitchen.


How not to make a mistake when buying

  1. Pay attention to the thickness of the walls. The heavyweight of dishes is not always a determining criterion (for example, in aluminium), but thick walls provide uniform heating. The thickness of the walls is not less than 4 mm. Of two pans of the same material, the one in which the bottom and walls are thicker is better.
  2. The base should be perfectly flat, without flaws, irregularities and bulges. Cellular will last less than the usual thickened. The wider the surface, the more stable the pan will be on the stove. And it will warm up more evenly. The best thickness is 6 mm.
  3. It is good when there is an external coating – enamel or varnish. These are the most versatile products suitable for all hobs.
  4. Buy products from proven manufacturers, especially with a newfangled coating. Unknown manufacturers often forge an expensive product since the temptation of easy money is excellent.
  5. The more layers of coating, the longer the pan will work. Dishes made of 8 layers (for example, marble) will last a quarter of a century.
  6. The worst attachment of the handle to the body is with bolts. Sooner or later, they will loosen and fail. But the cast is much more functional and safer.


Pick up under the plate.

  • Which frying pan is better to choose? If you are going to buy your first universal cookware for frying, measure the diameter of the upper circle. 24 cm are ideal for one person, 28 cm – for two or three.
  • For glass cooking surfaces, copper and aluminium pans are undesirable as they leave traces.
  • If you plan to use dishes in the oven, you need removable or pure metal handles.
  • For induction cookers, there is a special marking.
  • Stamped aluminium products are suitable only for gas stoves; on electric ones, they will be deformed.
  • Enamel coating can be used on all surfaces: induction, electric stove or gas.


Manufacturers rating

Which frying pan to buy? Reviews and reviews on the Internet will prompt the rating of brands that will not fail, and your dishes from high-quality raw materials will last a long time.


It was this French company that came up with the non-stick coating. Today, the best non-stick pan is sold in almost every country in the world. Their distinguishable feature is the red Termo Spot indicator, which tells you when to layout products on the surface. Moreover, the warranty on Teflon is at least 24 months.

There are a lot of lines and series in the Tefal assortment. There is a collection of cast aluminium Jamie Oliver, with particles of minerals Meteor Ceramic, or Expertise (with reinforced titanium coating), suitable for any hobs.



Manufacturer from St. Petersburg, combining in its products the best European standards and affordable prices. The chiselled bottoms of Neva-Metal dishes perfectly distribute heat, and the resource is from 2000 to 4000 cycles of work. There is also a wide range of products with removable handles for use in the oven.

The most exciting series: Ferra Induction, light “Pearls” with a polymer coating, “Titan” and “Cast” (3 layers of non-stick coating). The company has even taken care of morning pancakes and pancakes for kids – the “Fun” series allows you to bake dough products with the faces of your favourite cartoon characters.



A company from Kazan, the choice of aluminium pans is the most complete: cast, with a thickened (up to 6 mm) or chiselled bottom. Types of coatings also abound – non-stick, ceramic, marble.

The most interesting is the Palette series, which looks stylish on kitchen surfaces of the same colour. And Greblon Decor enamel products are not afraid of abrasives, oils or detergents.

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