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

Heat stains are removed with a cloth soaked in vinegar or lemon juice.

You cannot wash dishes in a heated state.

For cleaning, do not use metal graters and detergents with abrasive particles.

For washing, use warm water and a soft sponge. It is permissible to use liquid detergents that do not contain ammonia or chlorine.

Stubborn dirt can be removed with the dishwasher (also use the soak mode).

A clean frying pan must be wiped dry with a towel.

Demanded brands

De Buyer

Steel dishes from the French brand De Buyer have been in constant demand among customers for many years in a row. The company pays special attention to the quality of the materials used and the stylish 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 caps vary 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!). The 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 frying pans made of ternary alloy (chrome, nickel, titanium). Capsule bottom (steel, aluminum, steel). The wall thickness is 0.8 centimeters. The set includes a cover made of heat resistant glass... The handles are fixed to the body with rivets. 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.

• Not a bad Chinese brand. The bottom is thickened - the food burns only if the cooking process is not closely followed. Aluminum, which is part of the bottom capsule, retains heat for a long time. Dishes in a frying pan cool slowly, you do not need to additionally heat them before serving.

Pintinox

Pintinox is a renowned 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 frying pans and a medium price category.

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

• The main advantage of the brand is reasonable 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 pleasant to use!

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

First of all, I want to draw your attention to the fact that this the pan does not have a non-stick coating , therefore, frying on it without oil does not make sense. But it is necessary to warm it up well - fortunately, that, apparently, due to the three-layer structure (a layer of aluminum between two layers of stainless steel) it does not take much time. Warmed up, lubricated vegetable oil and then we begin to cook with a subsequent decrease in temperature.

Separately, it should be said about the dimensions of the pan. The site 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 looking into if you are choosing a pan to use on glass ceramic hobwhen it is important to match the diameter of the bottom of the pan and the hotplate. 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 - it is not very convenient to use an almost two-kilogram frying pan. I didn't weigh her, but at least the Ikea website states that her weight - 1.9 kg ... Therefore, I advise you to think before buying whether you are ready to "pump up muscles" with this frying pan. In the end, if you do not calculate the force, you can accidentally damage that 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 on the bottom.

By the way, I had to buy the lid in Ashan - I didn't like the Ikeevskaya HOLIG at all, because it sat in the pan somehow unevenly, as if it did not fit in diameter. In addition, its design does not provide for a steam outlet.

Bottom line: As a non-stick frying pan, it's not a bad option. Food sometimes burns, but not fatally. For me, the main disadvantage is still its weight.

The modern stainless steel frying pan is not only beautiful and functional, but also smart dishes that reduce cooking time.

Stainless steel is suitable for preparing thousands of different dishes and baby food... If you still do not use steel pans for frying, study this selection guide, see the overview of models and learn the secrets of proper operation.

Advantages and disadvantages of stainless steel pans

Uncoated steel pans with a mirror-like shine stand out against the cast-iron and enamel cookware. And if earlier stainless steel baking pans and braziers 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 technologiesthat increase the thermal conductivity of the metal.

The 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 berry and tomato sauces. And use the stewpan as small quantities.
• Resistant to rust - pans can be left soaked in water and damp without risk of detection rust stains... However, the drops leave dull spots on the mirror surface, so it is better to wipe.
• There is no risk of deformation and destruction from the temperature contrast, you can pour more into hot dishes 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 to clean - can be washed with various products and folk ways, fill with water and clean.
• Durability - indestructible stainless steel kitchen utensils serve for decades.
• Versatility - fits for all types of plates: gas, glass-ceramic, induction.

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

Weaknesses and disadvantages

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

Stainless steel frying pan does not heat up to temperature, necessary for high-grade frying over high heat, like cast iron or aluminum. It is more difficult to achieve a fried crust in a steel skillet.

Food steel dishes take longer to heat up. And if the dough can be poured onto the aluminum pancake maker after a few seconds, the stainless steel will have to be preheated well. In this case, excessive heating should not be allowed, otherwise the steel pan will burn and smoke.

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 regular single-layer bottom for stewing and frying without prolonged heat treatment.

How to choose a good, durable skillet

To choose a stainless steel pan that meets 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 of 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 is chrome-nickel steel 304... But products from this alloy are the most expensive.
• In the budget segment, they use cheaper stainless steel brands 202 and 201, which can also be identified by marking 18/10 .
• The outer bottom cover can be made of steel stamps 430 (nickel-free ferritic).

Stainless steel polishing can be matte or mirror. Mirrors look beautiful, but require careful handling and careful maintenance. It is better to wipe such dishes immediately after washing, and periodically wash them with special means.

Bottom types and thickness requirements

Stainless steel pans would have remained as inventory for catering if they had 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 a high thermal conductivity, so the bottom heats up quickly and evenly, and the food does not stick or burn.

The thickness of the heat-distributing aluminum plate in accordance with GOST is not less than 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 burning out. A particularly strong bottom is needed for gas stoves.

It is not for nothing that the multilayer bottom is called heat storage. Thanks to the aluminum inside the sandwich, the dishes remain 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 meals in small quantities.

The inner part of the bottom is also different. In addition to smooth, there are corrugated or cellular. This is not a grill. The corrugated surface reduces contact of food with fat, making the dish more dietary.

Types of pens and choosing the best

The ideal frying pan handle should not be afraid of high temperatures while remaining comfortable on the hands. Stainless steel cookware contains handles made of different materials:

• 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 look like steel, but the structure consists of several types of metals, due to which the handle remains cold, without heating from the vessel. This is the best knob, but it can get hot if it gets close to the burner.
• From thermoplastic - in this case, the handle is put in a plastic cover to prevent burns.
• From wood - into modern production they use pressed wood, it does not dry out and is not afraid of water.

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

Cover as an important addition

It is advisable to buy a stainless steel pan complete with a glass lid. These covers are made with metal rims for added strength. A hole is provided in the glass for steam outlet.

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

What to look for when examining

To buy a good and durable stainless steel pan, take the time to carefully examine the potential purchase. What to look for:

• Metal thickness. The walls must be at least 1.2 mm thick and the bottom must be at least 3 mm thick.
• Build quality. Check the bottom, especially the layered one. Evaluate the reliability of the handles - they should be firmly attached without a hint of displacement.
• Smooth surface. The inside and the top surface should be smooth, free from scratches and stains.
• Bottom diameter. Should be suitable for the size of the burner, especially if the house has an electric stove.

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

Types of steel pans by shape and purpose

Classic uncoated stainless steel frying pan designed for everyday cooking. It is convenient to cook sauces for second courses and frying for first courses in this one, fry pancakes and cutlets, stew a small amount of vegetables or mushrooms.

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

Pancake maker easy to recognize by its small diameter and low, slightly chamfered sides, making it easy to turn over and overturn the finished pancake. A steel pancake pan is suitable only for experienced and patient housewives, as if heated incorrectly, the dough will burn.

Stewpan 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 skillet, you don't have to be afraid to add sour vegetables here. Stews, sauces, thick soups are prepared in stews.

The height is lower than the stewpan and is intended for baking and stewing. It is important here that the bottom is thick as the 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. It is important for the wok that the bottom is capsule, otherwise there will be no required temperature. 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 grilling, then. Almost all gas grill pans are made from stainless steel, as this metal is ideal for the cooking principle.

A frying pan is a must-have kitchen attribute. Housewives especially appreciate non-stick pans - they are more convenient to cook on and easier to wash. We will figure out how to choose a quality non-stick frying pan and what criteria to follow when choosing.

Pros and cons of materials for making pans

Modern pans are made from various materials:

• aluminum;
• cast iron;
• stainless steel.

Each metal has its own characteristics, disadvantages and advantages.

Aluminum frying pans

Aluminum is considered to be the most durable cookware material. Its durability is difficult to dispute. Modern manufacturers prefer stainless steel, but aluminum is still common.

Pros of aluminum pans:

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

Minuses:

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

Cast iron pans

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

Pros:

• cast iron is not harmful to health;
• versatility: it doesn't matter which stove you use for frying, cast iron will not deteriorate in any case;
• durability.

Minuses:

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

Stainless steel pans

Stainless steel - relatively new material for the manufacture of dishes.

Pros:

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

Minuses:

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

Aluminum pans and non-stick coating

Aluminum 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 spoil the quality and surface, and will not affect the life of a high-quality coating of non-stick cookware.

When choosing, you need to take into account the thickness of the non-stick layer. If the manufacturer did not skimp on Teflon or titanium, you can be sure of the long service life of the poda. The aluminum frying pan with a titanium-ceramic protective layer is of special quality.

Non-stick cast iron pans

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 rather not for this. Cast iron rusts over time. You can slow down this process, but you will have to wipe the pan immediately after washing. Additional coating will make it easier to clean the dishes and slow down oxidation. The only disadvantage of this choice is the high price.

Properties of the non-stick stainless steel frying pan

Stainless steel itself names its main advantage: the almost zero risk of corrosion is a great advantage of the material. But when buying and choosing, you don't need to skimp. This is because the non-stick coating is vulnerable. If the thickness of the walls is decent, he can be saved. This choice will not come cheap. But the purchase will also last a long time due to its properties and quality.

Types of non-stick coatings and their properties

Teflon

Teflon coated frying 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 you to use less vegetable or animal fat for frying. Surface care is not difficult.

However, it is worth remembering that caution when working with Teflon comes first. Sharp objects will shorten its lifespan by causing scratches.

Do not heat above 200 degrees, otherwise the material will be hazardous to health. Toxic gases that Teflon can emit when high temperatures, Is a significant disadvantage.

Ceramic coating

Ceramic protection

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

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

You need to wash such a frying pan exclusively with your hands: a dishwasher can spoil vulnerable protection. Like Teflon, ceramics will not be scratched or damaged by forks, knives or other appliances.

Marble coating

Adding marble chips

This coating is made of Teflon, but has its own advantages and differences. Adding marble chips allows the pan to hold the temperature better and heat up faster. Unlike other non-stick coatings, marble is easier to tolerate scratches, drop temperature regime... This 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 justified by the good durability 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 have been using diamond dust not so long ago. In fact, diamond is far from the basis of such a coating for a frying pan. The main part of the covering layer is 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 pans more environmentally friendly.

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

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

Titanium coating

Titanium coating

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

Its main advantage is resistance to damage and 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 frying pan you like will do, but a gas stove can harm some materials. Usually the manufacturer indicates on which plate 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 people don't pay attention to details, but the quality and material of the handle is very important. Now there is an opportunity to purchase a frying pan with a removable handle - it is very convenient. But it is the material and the reliability of the handle that are more important.

Choosing a frying pan is where size matters. If possible, it is better to take several pans for different purposes. For example, a thick bottom and high side are not suitable for making pancakes. However, a thin bottom can ruin stews or meat. A large skillet will be very handy for stewing. But then for pancakes and pancakes, you should purchase a separate thin dish.

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 frying pans also includes Russian brands:

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

Tefal is currently the most popular manufacturer of non-stick pans. All models from this manufacturer have a non-stick coating. Very high quality materials are used for production. Despite this there are budget options... This product has received awards more than once.

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

"Neva-metal" - the products of the St. Petersburg plant, which produces cast utensils with a non-stick coating. Buyers have a choice between coatings such as ceramics, titanium, metal polymers. Domestic products are popular due to their low prices. It is noted that the coating can wear off within a year, but food will not stick to the bottom.

Biol is a Ukrainian company that has received many awards for 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 also decreased. In the same time, distinctive feature Rondell pans - up to 25 years warranty. Also among the clear advantages is a triple fused bottom, which improves thermal conductivity. Buyers argue that the price of this brand's pans is not justifiably high.

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

The quality of this brand of cookware is appreciated all over the world. The brand produces a variety of pans: non-stick, ceramic, granite, titanium coated. 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 cookware. The high price is fully justified by the quality.

Basically, the Italian company entered the European markets and found its buyer there. Pans with titanium and granite inner surfaces are of excellent quality. Buyers noted the reliability and safety of the materials.