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FAQ
Pans are diverse in types, including frying pans, sauté pans, and saucepans. Each type serves a specific cooking purpose. Frying pans are ideal for quick cooking at high heat, sauté pans offer deeper sides for tossing ingredients, and saucepans work well for liquids and sauces.
Pans are made from materials like stainless steel, cast iron, and non-stick coatings. Consider heat conduction and maintenance. Stainless steel is durable and versatile, cast iron retains heat well but requires seasoning, while non-stick is easy to clean but may not last as long.
Pans come in various sizes ranging from 8″ to 12″ or more. Choose based on your cooking needs. Smaller pans suit single servings or side dishes, while larger ones are better for family meals or batch cooking. Consider storage space as well.
Pans with lids help retain moisture and heat during cooking. Lids are useful for simmering sauces or braising meats as they trap steam, speeding up cooking time and enhancing flavors. Some lids also have vents to release excess steam.
Non-stick pans are sensitive to metal utensils which can scratch the surface. Use wooden or silicone tools to prolong the lifespan of non-stick coatings. Scratches can reduce effectiveness over time, so handle them with care.
Pans vary in oven safety depending on materials and handles. Check manufacturer guidelines; many stainless steel and cast iron pans are oven-safe while non-stick or those with plastic handles may not be suitable for high temperatures.
Pans: 3 things to consider before buying
The material of inserts can greatly affect cooking performance and durability. Stainless steel is known for its durability and resistance to rust, making it a popular choice for everyday use. Aluminium offers excellent heat conductivity, ensuring even cooking but may require extra care to prevent scratches. If you prefer non-stick surfaces, look for inserts with a non-stick coating, but keep in mind that these may need more delicate handling to maintain their surface.
Pans come in various sizes, typically ranging from 20 cm to 30 cm in diameter. If you often cook for a family, a larger pan might be more suitable. Consider the weight too; heavier pans like cast iron can be cumbersome to handle but offer excellent heat retention, while lighter pans are easier to maneuver but may not distribute heat as evenly.
Ensure that the pan you choose is compatible with your hob type. Induction hobs require pans with a magnetic base, while gas hobs work well with most materials. If you have an electric or ceramic hob, make sure the pan has a flat bottom for optimal contact and heat distribution. Checking compatibility ensures efficient cooking and avoids unnecessary returns.
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