The variety of frypan options is endless and includes hard coats, aluminium-coated stainless steel, copper/stainless steel, carbon steel, Teflon, and other nonstick coatings. And that’s even without considering the pan thickness and the countless handle variations.
However, the number of options available when purchasing a frying pan might be daunting. They come in various sizes and materials, making it challenging to choose which is ideal for your requirements.
How Do You Choose the Best One
Nonstick Frypans
The PTFE or Teflon coating on these pans, typically made of aluminium, prevents food from sticking to their surface. They are made to cook things like fish, eggs, pancakes, and crepes. They can be used to cook other foods, but because they aren’t designed to withstand high heat, they will never produce a firm sear.
Stainless Steel Frypans
These pans are still lighter than cast iron, but the material makes them heavier than single-layered pans. Stainless steel pans are excellent for getting a good sear or braising meat, sautéing, shallow frying, preparing sauces, and baking.
Carbon-Steel Frypans
Cast iron is similar to carbon steel; however, because carbon steel is formed from thinner material, it is significantly lighter. And while these pans heat up rapidly, they also cool down quickly. Besides, when seasoned correctly, these skillets may be as nonstick as the coated ones.
Cast-Iron Frypans
These robust pans are incredibly adaptable, and from one-pot meals to boiling eggs, fry chicken or steak, or preparing other foods, anything can be made using a well-seasoned cast-iron skillet.
Here are a few essential things to keep in mind when you consider buying a frying pan:
- Materials
Most frypans on the market are made of aluminium, stainless steel, or a mix of the two. Aluminium is a popular choice since it is a good heat conductor and lightweight. However, aluminium is non-magnetic, so it cannot be utilised with induction heat sources unless it has a steel base. And because stainless steel pans are inherently magnets, they may be used with any heat source.
- Thickness
The thickness of frypans is measured in millimetres (mm), and generally speaking, the thicker the pan, the better its performance and longevity. However, a wider pan takes longer to absorb heat than a thinner one, but it may be maintained more easily once there. Meanwhile, the thicknesses range from 35 mm on a 160 mm diameter pan to 50 mm on 500 mm diameter pans.
- Handle Type
These fry pans often have epoxy-coated or stainless steel strip handles that are suitable for ovens. And when not in use, this design makes it simple to stack and stabilises the pan’s weight when it is removed from the heat by using the entire length of the forearm.
- Non-Stick Coating
These pans have many nonstick coating layers to ensure longevity even under heavy use. Perfluorooctanoic acid (PFOA), a synthetic chemical utilised in the production of nonstick materials, is absent in these nonstick products. Meanwhile, PFOA may stay intact for a very long time in the environment and the human body.
So, since you’ve reached the end of the article, hopefully, it helped. The post has provided a comprehensive take on the things that you must know about before buying a frypan. And remember all this while you go shopping for one!
