How to choose a pan and not miscalculate

How to choose a pan and not miscalculate

How to choose a pan and not miscalculate

February 17, 2019

How to choose Likbez

These tips will help you decide on the material, size, and even handle.
Photo by Irina Sakharova

Irina Sakharova

Author of Lifehacker

How to choose a pan and not miscalculate


Decide on an appointment

We will not dismantle paella and chestnut pans, escargot tiers and other rare dishes. Leave it to the professional chefs. Let’s focus on options that will come in handy in any kitchen.

For dishes for every day, a classic-shaped frying pan is suitable. In this dish they fry, stew, sauté and not only.

A brazier similar to it is distinguished by high thickened walls, a thick bottom and two small handles. It is suitable for frying and stewing, often used for cooking in the oven.

Another option is a round or square grill pan. You will immediately recognize it by the bottom with high grooves, from which a beautiful pattern is formed on the dishes. Grilled meat, poultry, fish and vegetables.

Lovers of Oriental cuisine will need a wok. This is a frying pan with a small diameter bottom and thin walls expanding upwards. Ideal for quickly frying vegetables, meat, poultry and fish.

But the crepe maker is useful for those who love pancakes, pancakes, cheesecakes. It has low sides, so it is convenient to distribute and turn the dough in it.

What to buy

  • Universal frying pan from Tefal, 890 cents →
  • Roaster from Seaton, 1,499 cents →
  • Tefal square grill pan, 4,990 cents →
  • Rondell wok pan, 2,690 cents →
  • Pancake pan from TVS, 1,190 cents →

Consider the features of your stove

Correctly selected dishes correspond to the stove.

Gas stove

Any pans with a bottom thickness of 5 mm or more are suitable for it: a thinner one can change shape when overheated and quickly become unusable. It is better if there are furrows at the bottom.

Induction cooker

You can only take frying pans with a ferromagnetic bottom. They have a special marking, as in the picture below.

However, you can not look for markings, but simply attach a magnet to the bottom of the dish. If it is attracted, the choice is correct.

glass ceramic hob

For her, frying pans with a flat, flat bottom, preferably matte and dark, are optimal. Uncoated aluminum and copper cookware on the outside is not suitable: it may leave marks on the surface of the stove.

Electric stove

Feel free to take any pans with a flat bottom. You should not buy only aluminum stamping, which will quickly lose its shape from heating.

What to buy

  • Frying pan for gas stoves from Tefal, 1,390 cents →
  • Frying pan for induction cookers from Polaris, 2,790 cents →
  • Frying pan for glass-ceramic stoves from Rondell, 3,990 cents →
  • Frying pan for all types of stoves from Polaris, 1,590 cents →

Select body material

How long the cookware will last depends on the material from which it is made.


Aluminum frying pans are inexpensive, lightweight and heat up quickly. They are stamped and cast. Stamping is quite thin, deformed due to high temperatures. It is better to use it for heating, not cooking.

Cast pans have thicker walls and bottoms, and a longer service life. Although any aluminum cookware is not as durable as those made from other materials. It can be easily scratched with a metal spatula or a hard brush.

Uncoated aluminum pans are good for all but sour dishes. The reaction of organic acids with aluminum spoils the taste of cooked food. So no experiments with sauerkraut, vinegar, lemon or even tomato sauce. It is also not recommended to cook spicy dishes in such dishes.

Taste can also be affected by food storage.

Uncoated aluminum should be washed by hand with a soft sponge.


Copper pans quickly heat up and cool down due to the high thermal conductivity of copper. This helps to clearly control the temperature during the cooking process, since when the fire is reduced, the dishes will not retain heat for a long time.

These pans are also good for cooking over low heat.

All utensils made of this metal are quite heavy. But by weight when buying, you can understand that we have copper in front of us, and not just a copper coating. It is enough to compare with steel or aluminum.

Such uncoated pans are washed by hand and with soft sponges. The oxide is cleaned with a special paste.

Stainless steel

Uncoated stainless steel pans are light and strong, will not warp, crack or rust. Any spatulas will not spoil them.

The dishes are not afraid of high temperatures and are suitable for any products. The main thing is not to forget to stir, otherwise the dishes will burn.

Can be washed in a dishwasher. If with your hands – it is better to use a soft, rather than a metal sponge and without products with abrasives.

Cast iron

Such pans are perhaps the most durable. If properly cared for, they last for decades. They are heavy, heat up for a long time, but store heat well and give it evenly. They fry, stew and stew any dishes.

Cooked food must be immediately removed from the pan, otherwise the cast iron will quickly rust. For the same reason, you need to dry the dishes immediately after washing. Do not use detergents or dishwasher.

After buying an uncoated cast iron pan, you will have to properly ignite and rub with oil. A smoke screen in the kitchen is guaranteed, but after that there will be no problems. Some brands offer…






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