Stainless steel frying pan: advantages, disadvantages, rules of use. A Guide to Choosing a Good All-Purpose Frying Pan

Stains caused by overheating are removed with a cloth soaked in vinegar or moistened with lemon juice.

You can not wash dishes in a heated state.

Metal graters and detergents with abrasive particles are not used for cleaning.

Used for washing warm water and soft sponge. It is acceptable to use liquid detergents that do not contain ammonia or chlorine.

Heavier soiling can be removed using a dishwasher (soaking mode is also used).

A clean pan must be wiped dry with a towel.

Popular brands

De Buyer

Steel utensils from the French brand De Buyer have been in constant demand among buyers for many years in a row. The company pays special attention to the quality of the materials used and the style of the design.

Frying pans made of stainless steel belong to the premium class. The most common diameter is from 20 to 28 centimeters. The handles are fastened with rivets.

Prices for classic models without covers range from 1,800 to 5,000 rubles. The price mainly depends on the diameter.

• Very high quality frying pans from the brand. It is difficult to scratch the polish (you need to try!). Handles do not loosen over time and do not heat up. The design is functional - there is always a hole in the handle for hanging storage.

MACO

The Chinese company MACO sells ternary alloy frying pans (chromium, nickel, titanium). Capsular bottom (steel, aluminium, steel). Wall thickness 0.8 cm. The lid is supplied with heat resistant glass. The handles are attached to the body with riveting. Diameter from 30 to 36 centimeters. Frying pans are of a professional type - they are particularly resistant to deformation and corrosion.

A model with a diameter of 28 centimeters costs about 1,200 rubles.

• Good Chinese brand. The bottom is thickened - the products burn only if the cooking process is not carefully monitored. Aluminum, which is part of the bottom capsule, retains heat for a long time. Dishes in the pan cool down slowly, no need to additionally heat before serving.

Pintinox

Pintinox is a well-known European group of companies engaged in the production of kitchen utensils. In addition to aluminum, it produces stainless steel cookware. The brand is distinguished by a wide range of pans and an average price category.

The price range for stainless steel pans starts at 2,000 - 2,500 rubles.

• The main value of the brand is affordable prices. Even small catering establishments can afford such pans. The quality corresponds to the concept of European dishes - the polish is smooth and durable, the weight is small, but the bottom is thick. Convenient and enjoyable to use!

Frying pan SENSWELL was bought by me in Ikea about a year ago - I had been eyeing it for a long time, but the price seemed too high, and then finally it was included in the list of goods that had a discount on the IKEA Family card for a month. Since then, she has been honestly working in the kitchen - most often cutlets or steaks are fried on it, but sometimes it is also used to make ordinary scrambled eggs. Let's try to figure out whether it is worth having such a thing in the household.

First of all, I would like to point out that this The pan does not have a non-stick coating. , so frying on it without oil does not make sense. But it is necessary to warm it up well - the good thing is that, apparently, due to the three-layer structure (a layer of aluminum between two layers of stainless steel), this does not take much time. warmed up, lubricated vegetable oil and then we start cooking with a subsequent decrease in temperature.

Separately, it is worth mentioning the dimensions of the pan. The website says diameter 28 cm (there is also 24 cm), and height - 6 cm . Note that the diameter is given at the top, while the bottom has a smaller diameter - about 21 cm . This is worth paying attention to if you choose a pan for use on glass ceramic hob when it is important to match the diameter of the bottom of the cookware and the burner. In general, this pan is positioned as suitable for all types of stoves.

If the size can be considered optimal, then the weight presents some problem - using an almost two-kilogram frying pan is not very convenient. I did not weigh it, but at least the Ikea website indicates that it weight - 1.9 kg . Therefore, I advise you to think before buying whether you are ready to “build muscles” with this pan. In the end, if you do not calculate the force, then you can accidentally damage the very glass-ceramic surface ...

Otherwise, I did not notice any serious shortcomings or features. The handle is quite comfortable and has a silicone rubber insert at the bottom.

By the way, I had to buy the lid in Auchan - I didn’t like Ikeev’s KHOLIG at all, because it sat on the pan somehow unevenly, as if it didn’t fit in diameter. In addition, its design does not provide for a steam outlet.

Bottom line: As a non-stick frying pan, this is a good option. Food sometimes still burns, but not fatally. For me, the main drawback is still its weight.

A modern stainless steel frying pan is not only beautiful and functional, but also “smart” utensils that reduce cooking time.

Stainless steel is suitable for cooking thousands of different dishes and baby food. If you are still not using steel pans for frying, read this selection guide, see an overview of models and learn the secrets of proper operation.

Advantages and disadvantages of stainless steel pans

Mirror-like, uncoated steel pans stand out against cast-iron and enamelware. And if earlier baking sheets and braziers made of stainless steel could be found mainly in professional kitchens, now they are actively bought for the home. There are at least two reasons for the growth in popularity: the appearance of induction cookers and new technologies that increase the thermal conductivity of the metal.

Advantages of stainless steel in the kitchen

The positive aspects are proven and beyond doubt:

• Corrosion resistance - stainless steel cookware is not afraid of contact with acids and alkalis. In braziers, you can safely stew vegetables in sour sauces from berries and tomatoes. And use stewpans as a small amount.
• Rust resistant - pans can be left wet and wet without being detected rust spots. True, the drops leave dull spots on the mirror surface, so it is better to wipe.
• There is no risk of deformation and destruction from temperature contrast, it can be poured into hot dishes more than cold water and vice versa.
• Not afraid of scratches - there is no need to choose silicone and wooden spatulas and forks, metal ones are quite suitable.
• Easy care - can be washed with various means and folk ways, fill with water and clean.
• Durability – Unbreakable stainless steel kitchen utensils last for decades.
• Versatility - Suitable for all types of plates: gas, glass-ceramic, induction.

Then why are steel corrosion-resistant pans in doubt, and why are reviews about them not only positive, but also negative? It's simple - such dishes have their drawbacks.

Weaknesses and shortcomings

The most significant disadvantages of stainless steel: low heat capacity and low thermal conductivity. According to these indicators, important for frying utensils, corrosion-resistant steel is inferior to cast iron and aluminum.

Stainless steel pan does not get hot necessary for full-fledged frying over high heat, like cast iron or aluminum. On a steel pan, it is more difficult to achieve a fried crust.

Food grade steel cookware takes longer to heat up. And if you can pour the dough on an aluminum crepe maker after a few seconds, the stainless steel will have to be well preheated beforehand. At the same time, excessive heating should not be allowed, otherwise the steel pan burns and smokes.

Another fly in the ointment is the impossibility of cooking on a dry surface without oil and fat. It is advisable to use steel pans with a conventional single-layer bottom for stewing and frying without prolonged heat treatment.

How to choose a good long lasting pan

To choose a stainless steel pan that meets your expectations, you will have to delve into the production technology and learn how to navigate the characteristics.

How to understand steel grades

Frying pans, pots, cutlery and other kitchen utensils are made from food-grade stainless steel - an alloy that is hygienic and safe in all respects. The steel grade must be indicated in the characteristics of the goods.

• The best for pans and other cookware utensils is chromium nickel steel 304. But products from this alloy are the most expensive.
• In the budget segment, they use cheaper stainless steel grades 202 and 201, which can also be identified by marking 18/10 .
• External bottom cover can be made of steel stamps 430(nickel-free ferritic).

Polishing of a stainless steel happens opaque or mirror. Mirrored ones look beautiful, but require careful handling and careful care. It is better to wipe such dishes dry immediately after washing, and periodically wash them with special products.

Bottom types and thickness requirements

Stainless steel pans would have remained catering utensils if not invented encapsulated bottom. The features of this technology are not only in thickness, but also in a special layered structure.

The triple bottom is a sandwich of two stainless steel plates and an aluminum or copper disc between them. Aluminum and copper have high thermal conductivity, so the bottom heats up quickly and evenly, and food does not stick or burn.

The thickness of the heat-distributing aluminum plate according to GOST is at least 3 mm, but a good stainless steel pan should be with a plate of 4.5-5 mm. For copper, a thickness of 1.5 cm is sufficient.

A more complex thick encapsulated bottom consists of five or even more layers. In this case, the design includes carbon steel discs. They give strength and protect against burnout. A particularly strong bottom is needed for gas stoves.

The multilayer bottom is not in vain called heat storage. Thanks to the aluminum inside the sandwich, the dishes stay hot for a long time, so cooking continues even after the stove is turned off. This way you can save energy.

Thin stainless steel pans with a regular single-layer bottom should only be considered for stewing and cooking quick and simple dishes in small quantities.

The inside of the bottom is also different. In addition to smooth, there is corrugated or cellular. It's not a grill. The corrugated surface reduces the contact of products with fat, making the dish more dietary.

Types of pens and choosing the best

The ideal handle for a frying pan should not be afraid of high temperatures, while remaining comfortable for the hands. In stainless steel cookware there are handles made of different materials:

• Made of stainless steel - practical, as they are not afraid of high temperatures and flames, easy to clean. Minus - they get very hot, you need potholders.
• Bimetallic- they seem to be steel, but the design consists of several types of metals, so that the handle remains cold without heating up from the vessel. This is the best handle, but it can get hot if it is near the burner.
• From thermoplastic - in this case, the handle is put on a plastic cover that prevents burns.
• From wood to modern production use pressed wood, it does not dry out and is not afraid of water.

The fastening of handles on steel utensils can be welded or riveted. The rivets are secure, but some people don't like being seen. Spot welding is practically invisible, but for low-quality products this option is less reliable.

Lid as an important addition

It is advisable to buy a stainless steel frying pan complete with a glass lid. These lids are made with metal rims for greater durability. The glass has a hole for steam to escape.

The main requirement for the lid is a tight fit. Otherwise, during extinguishing, it will begin to tremble, creating an unpleasant noise. Also, a poor fit will result in steam escaping, which is not always appropriate.

What to look for when inspecting

To buy a good and durable stainless steel frying pan, do not be too lazy to carefully examine a potential purchase. What to look for:

• metal thickness. The thickness of the walls must be at least 1.2 mm, and the bottom - at least 3 mm.
• Build quality. Check the bottom, especially the layered one. Assess the reliability of the fastening of the handles - they must be firmly fixed without a hint of displacement.
• Smooth surface. The inner and upper surfaces must be smooth, without scratches or stains.
• bottom diameter. It must match the size of the burner, especially if the house has an electric stove.

When choosing a manufacturer, pay attention to the credibility of the brand and guarantee, study the reviews of those who have already managed to evaluate the quality in practice.

Types of steel pans by shape and purpose

classical uncoated stainless steel frying pan is designed for everyday cooking. In this it is convenient to prepare sauces for second courses and frying for first courses, fry pancakes and meatballs, stew a small amount of vegetables or mushrooms.

The walls of universal frying pans are slightly sloping or almost straight, the depth is small, there is a lid. As a rule, classic frying pans have one long handle with heat protection.

crepe maker easily recognizable by its small diameter and low, slightly sloping sides, which make it easier to turn and tip over the finished pancake. A pancake steel frying pan is suitable only for experienced and patient housewives, since if the dough is not heated properly, the dough will burn.

Saucepan It has high walls, so it is sometimes referred to as a variety of pots. In a deep stainless steel frying pan, it is convenient to stew coarsely chopped and stuffed vegetables, large pieces of meat and poultry. Unlike an uncoated aluminum pan, you don't have to be afraid to add sour vegetables here. Stews, sauces, thick soups are prepared in stewpans.

The height is below the stewpan and is intended for baking and stewing. It is important here that the bottom is thick, as cooking takes a long time.

Wok pans also made of stainless steel. Distinctive feature dishes - a rounded narrowed bottom and wide walls, on which the fried pieces are removed so that they remain hot and reach readiness without oil and high temperature. For a wok, it is important that the bottom is capsule, otherwise the desired temperature will not be. Practical sets that include a steamer insert.

– special dishes, consisting of a brazier with a hole in the center, a lid and a grate. If you are not familiar with such a device for cooking dishes in a kitchen, like on a grill, then. Almost all gas grill pans are made from stainless steel, as this metal is ideal for the cooking principle.

A frying pan is an essential kitchen item. Housewives especially appreciate pans with non-stick coating - it is more convenient to cook on them, and it is easier to wash such dishes. We will figure out how to choose a high-quality non-stick pan and what criteria to follow when choosing.

Pros and cons of materials for making pans

Modern frying pans are made from various materials:

• aluminum;
• cast iron;
• stainless steel.

Each metal has its own characteristics, disadvantages and advantages.

Aluminum pans

Aluminum is considered the most durable material for making cookware. Its durability is hard to dispute. Modern manufacturers prefer stainless steel, but aluminum is still in use.

Advantages of aluminum pans:

• if such dishes are made in a stamped way, then it is quite light and easy to use;
• low cost;
• a cast pan will keep warm for a long time and warms up quickly;

Minuses:

• burning during cooking;
• the best option is a gas oven. The electric stove will cause the bottom to deform;
• Fairly light weight compared to others.

Cast iron pans

It is believed that cast iron cookware has long outlived its usefulness and gone out of fashion. But you can find a cast-iron pan in the kitchen of a good housewife. This "old-fashioned" material has many advantages.

Pros:

• cast iron is not harmful to health;
• versatility: no matter which stove to use for frying, cast iron will not deteriorate in any case;
• durability.

Minuses:

• material may rust. But proper care extend the service life;
• storing food in such dishes is not recommended, as it can not only change the taste, but also acquire a dark shade;
• great weight.

Stainless steel pans

Stainless steel - relatively new material for making dishes.

Pros:

• stainless steel cookware does not rust for a long time, the service life is longer;
• is not harmful to health.

Minuses:

• requires more careful and careful care;
• it cannot be heated without food.

Aluminum pans and non-stick coating

Aluminum frying pans have their own characteristics. There are several types of coatings:

• ceramic;
• titanium;
• diamond;
• teflon;
• marble.

Modern production methods and materials for coating pans provide them with some features:

1. The coating makes the pan more heat resistant.
2. A quality choice will be environmentally friendly.
3. Alkalis, acids and other chemicals will not affect the quality and surface, and will not affect the life of a quality non-stick cookware coating.

When choosing, you need to take into account the thickness of the non-stick layer. If the manufacturer has not stinted on Teflon or titanium, you can be sure of a long service life of the dishes. An aluminum frying pan with a titanium-ceramic protective layer is of particular quality.

Cast iron pans with non-stick coating

Cast iron cookware differs not only in weight, but also in quality. The material from which it is made allows food not to burn during cooking. Therefore, the non-stick layer is more likely not for this. Cast iron will rust over time. You can slow down this process, but you will have to wipe the pan immediately after washing. An additional coating will simplify the care of dishes and slow down oxidation. The downside of this choice is only the high price.

Properties of non-stick stainless steel pan

Stainless steel itself calls its main advantage: the almost zero risk of corrosion is a big plus of the material. But when buying and choosing, you do not need to be stingy. The fact is that the non-stick coating is vulnerable. If the wall thickness is decent, it can be saved. This choice will come at a cost. But the purchase will last a long time due to its properties and quality.

Types of non-stick coatings and their properties

Teflon

Teflon coated pan

The Teflon layer has a more complex name - polytetrafluoroethylene. In fact, only one manufacturer named it Teflon. In other countries, you can find other names for Teflon.

Most often they are treated with Teflon. The coating allows the use of less vegetable or animal fat for frying. Surface maintenance is not difficult.

However, it is worth remembering that caution when working with Teflon is above all. Sharp objects will shorten its life by causing scratches.

Do not heat above 200 degrees, otherwise the material will be hazardous to health. Toxic gases, which is capable of releasing Teflon at high temperatures, is a significant disadvantage.

ceramic coating

Ceramic protection

The ceramic coating contains microparticles of sand, and its main part is a nanocomposite polymer.

Ceramic coating at any temperature will not be environmentally harmful. And also perfect for those who eliminate fats from their diet. Adding oil when frying is completely optional, and this will not affect the quality of cooking and the further taste of the dish.

You need to wash such a frying pan only with your hands: the dishwasher can ruin the vulnerable protection. Like Teflon, ceramic will not tolerate scratches or other damage from forks, knives, and other utensils.

Marble coating

Adding marble chips

This coating consists of Teflon, but has its own differences and advantages. The addition of marble chips allows the pan to hold the temperature better and heat up faster. Unlike other non-stick coatings, marble is more resistant to scratches, drops temperature regime. Which means it will last longer.

The pricing policy of manufacturers will not please. Of course you can buy inexpensive option. But after a short period of time, you will have to overpay by buying a new kitchen accessory. If the coating is thick enough (more than 8 layers), then the price will be fully justified by a good service life in the kitchen.

With careful care, the pan will last about 20-25 years.

Diamond non-stick coating

Adding diamond dust

The name of such a coating sounds beautiful and very attractive. Manufacturers use diamond dust not so long ago. In fact, a diamond is far from the basis of such a coating for a pan. The main part of the covering layer is still the same Teflon. The addition of diamond dust is not used for a non-stick effect, but only to increase the strength of such a product.

A diamond-coated frying pan will delight you with its durability for many years. And the manufacturer promises that such new way making frying pans more environmentally friendly.

The cookware heats up in a couple of minutes, and keeps warm for a very long time. Despite the fact that expensive material is used in the production, it easily tolerates washing in the car.

The only downside is the high cost. Obviously, diamond coating is not cheap, but the price is justified by convenience and durability.

titanium plating

titanium plating

The titanium coating has one distinguishing feature: dishes have never been coated with pure titanium. It is only an additional element to improve the durability of the layer. We can freely say that a titanium-coated pan is a relative of cast iron. However, it costs much more.

Its main advantage is resistance to damage, scratches. Do not be afraid of knives, metal spatulas and forks, they will not spoil such a coating.

How to choose a non-stick frying pan

When choosing, you should consider several nuances:

• type of stove;
• price level;
• the possibility of careful use.

If the kitchen is equipped electric stove, any pan you like will do, but gas stove may damage some materials. Usually the manufacturer specifies on which stove the pan can be used. Not all coatings will remain intact after exposure to fire.

The handle and lid are an equally important nuance. Many do not pay attention to details, but the quality and material of the pen is very important. Now it is possible to purchase a frying pan with a removable handle - it is very convenient. But more important is the material and the reliability of the fastening of the handle.

Choosing a frying pan is one case where size matters. If possible, it is better to take several pans for different purposes. For example, a thick bottom and a high side are not suitable for making pancakes. But a thin bottom can spoil the stew or meat. A large frying pan will be very convenient for stewing. But then for pancakes and pancakes, you should purchase separate thin dishes.

The most popular brands of non-stick pans

European manufacturers have taken care of the quality of their products in the best possible way. But the rating of the best pans also includes Russian brands:

1. Tefal - France;
2. "Neva-metal dishes" - Russia;
3. "Biol" - Ukraine;
4. Rondell - China;
5. Kukmara - Russia;
6. TVS - Italy;
7. Swiss Diamond - Switzerland;
8. Ballirini - Italy.

Tefal is the most popular manufacturer of non-stick pans at the moment. All models of this manufacturer have a non-stick coating. The materials used for production are of very high quality. Despite this, there are budget options. This product has won multiple awards.

The manufacturer provided the buyer with a wide choice: aluminum, cast, stainless pans.

Neva-metal is a product of a St. Petersburg plant that produces cast utensils with a non-stick coating. Buyers have a choice between coatings such as ceramics, titanium, metal polymers. Domestic products are popular because of the low price. It is noted that the coating can be erased within a year, but the food will not stick to the bottom.

Biol is a Ukrainian company that has received many awards in its short existence. The main advantage of the products is environmentally friendly materials for manufacturing. On the shelves you can see aluminum and cast iron pans.

The company was founded in Germany, but opened production in China, while, according to customer reviews, the quality has also decreased. In the same time, distinguishing feature frying pans Rondell - warranty up to 25 years. Also among the obvious advantages is a triple fused bottom, which improves thermal conductivity. Buyers claim that the price of pans of this brand is not justifiably high.

This domestic manufacturer is popular in the CIS countries. The buyer is presented with a wide range: cast, with a non-stick surface. Safe materials are used in production.

The quality of dishes of this brand is valued all over the world. The brand produces a variety of frying pans: with non-stick, ceramic, granite, titanium coating. It is possible to purchase a frying pan with a removable handle.

The Swiss manufacturer boasts the addition of diamonds to the coating material. This ensures the durability and environmental safety of the dishes. The high price is justified by the quality.

Basically, the Italian company entered the European markets and found its buyer there. Frying pans with titanium and granite have excellent quality. inner surface. Buyers noted the reliability and safety of materials.