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Coating pans: pros and cons

In the kitchen, we constantly use various dishes. If you like fried and do not adhere to a diet, then, most likely, very often use a frying pan. This is the kind of dishes that should be discussed separately. Why? Because, having come to the store, your eyes will run away from the variety of pans. Sellers, of course, will help you, but all the same they have their own goals for promoting one or another product.

In the assortment you will find both “classic” cast-iron models and the most modern frying pans, the manufacturer of which promises so much. Do you need several types of pans in a regular kitchen? Buy a model that is used by professional chefs, or something more modest? To answer these questions, you need to understand what are the various coatings of pans. After all, it is these things and different.

Teflon coating

This is the most popular type of coating for pans today, thanks in large part to advertising. As soon as such models began to appear in our market, marketers immediately began to promote them in every possible way. But the fact is that in the West, Teflon is already practically a relic of the past, although it used to be very popular there.

We have Teflon coating in great demand. These pans are made of steel or aluminum. They can have a smooth bottom or relief. Marketers base advertising such utensils on the fact that the hostess with her will be much easier to cook any dish. And they are right. First, you practically do not need to add oil, and this is after all cholesterol. Secondly, the dish on such a coating does not burn, and also will not turn out to be cooked. Of course, this will not be in itself, you still have to follow the process.

The lack of Teflon is that it needs special care. Together with such a frying pan, you will have to buy wooden accessories for turning over the food. Use for this iron is strictly impossible. Such dishes should not be exposed to very high temperatures, so you need to cook on it carefully. And if all of a sudden you are just gaining some cooking experience, you should not start with such a frying pan.

Deciding to buy just such a frying pan, follow the simple rule - the harder it will be, the longer it will serve you faithfully. Therefore, do not succumb to the entreaties of the sales assistant, who will assure you that the light pan and dishes will be easy and simple. Think about the future.

In addition, foreign scientists from time to time argue that the Teflon coating adversely affects human health, and supposedly along with the food prepared in such a pan, harmful elements get into our body. Believe it or not - the choice is yours. Most world scientists still deny this theory and argue that the non-stick coating of pans does not cause any harm to the human body.

Cast iron

Surely many young housewives inherited mom's or grandmother's cast-iron pan, maybe not even one. You didn't throw it away, did you? And most likely often use. The fact is that such pans for some dishes are preferred even by the most sophisticated professional chefs.

Cast iron utensils are ideal for food that requires long cooking. It heats up slowly, keeps the temperature for a long time and cools down slowly, which Teflon cannot be proud of. This is what is needed for high-quality cooking.

When you cook in a cast iron pan, a non-stick coating forms on its inner surfaces. This is a natural fatty film that allows any device to mix food and do it infrequently. Of course, cast iron also requires some attention. For example, you cannot leave food for a long time on such a skillet. In addition, chemical detergents should not be used, because their particles can enter the cast iron, and then get into our body during the next cooking. For washing such pans, you can use, for example, dry mustard.

Ceramic coating

It is also a no less popular type of coating for pans, like Teflon. But if Teflon material is relatively new, then ceramics is a well forgotten old. In such pans, the coating is made from a mixture of titanium and ceramics, it is not 100% ceramic. Why do many people choose exactly ceramic pan? First, because according to the characteristics and ease of cooking, it is similar to Teflon. Secondly, with proper care, it will last much longer.

But without the cons not to do. The most important and perhaps the only drawback of such a frying pan is its high cost.

Granite coating

This option can not be called popular, because it is just beginning to gain momentum. Not every store can find an assortment of such pans, but if you're lucky, be sure to pay attention to them. Despite its novelty, more and more people are changing Teflon or cast iron to granite. Experts in this area in one voice say that soon the utensils with a granite coating will be a significant competitor to other dishes and, perhaps, even win in it. Deficiencies in them, perhaps, is not observed. And, here from advantages it is necessary to select that the granite frying pan is the hardest, its bottom is scratch resistant. Thus, this is the most durable version of the pan that you can only buy today.

Enamel coating

Another type of coating that has risen from the ashes of the past years can be called ceramics. Our ancestors used ceramics for many generations ago, and today we are reviving this tradition. Enameled pans are not oxidized, so the food in them can be stored for a long time and not worry about its taste and appearance. Such pans are created today with a non-stick coating, which makes it easier to cook food. But they have one drawback - it is sensitive to mechanical stress.


| May 27, 2015 | | 728 | Household Tips
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  • | Valery | May 27, 2015

    People !, how dangerous is this Teflon coating for the body? The skillet is more than five years old Tefal (the one for which metal blades are allowed), so during this time the dark layer, teflon, as I understand it, was rubbed down to aluminum or what the base of the pan was made of. It turns out the coating was eating along with the food?

  • | Fedor | 5 June 2015

    My wife and I switched from Teflon to enamel, more precisely enamelled frying pans. Although we have a bucket with a Teflon coating. Although in any case, such utensils should be protected - you can not scrape with spoons / forks / knives, wash only with a sponge without abrasive application, use only wooden or plastic spoons.
    If the pan - it is best with a ceramic coating - I recommend it to everyone !!

Leave your feedback


John Vollmar: Just bought a Martha Stewart [insert comment here] 12-inch enameled cast-iron pan. Admitting that I have little clue what to do with it. Should I season it? Can I bake with it? Do you use it for ‘everyday’ cooking? It was a screaming deal - and now that it’s here, I could use some suggestions! Thanks.

Bill Mitchell: One of my favorite cooking shows. But it's been awhile. Where is the guy with the bowtie?? I feel bad I can't remember his name, I use to never miss an episode.

Cyd Kriletich: The difference in the shape of the top two skillets is pretty significant. The Dansk one looks more like a fryer skillet, and the LC skillet is very shallow compared to the Dansk. Also, what is the top oven temperature for the LC vs the Dansk? Thanks for your helpful reviews. I’m a returning member and love the show and all the new hosts and cooks!

grandepuce8: Professionals who review products should properly pronounce the names of the products they are reviewing. It's NOT "LAY- Croo-zay".... it's "LUH-Croo-zay". I miss the old days when reviews showed more actual testing - what's happening to ATK. Kind of sad to see things changing - and not for the best.

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