FRYING PAN
When you think of basic kitchen equipment, the frying pan is sure to come to mind. The question is, how do you choose a frying pan that does your food justice and lasts for years? Here are a few pointers that will ensure value and longevity.
If you can buy just one cooking pot, a frying pan is a smart choice. After all, you cannot fry an egg in a saucepan, but you can heat a can of chili in a frying pan. When buying cookware, buy the best quality your budget allows. Cheap pans yield inferior results and do not stand the test of time. You’ll replace a cheap pan many times over, while a quality pan can last a lifetime.
One hallmark of a quality frying pan is weight. A heavy pan tends to conduct heat well and evenly. There are a variety of materials to choose from. A copper-bottomed pan is an excellent choice when cooking delicate foods like fish and omelettes. Copper transfers heat quickly while cooking but cools rapidly when removed from the burner, thus preventing overcooking. Heavyweight pans of anodized aluminum and aluminum-wrapped stainless steel are good choices for all-purpose everyday cooking needs. The cast-iron frying pan is excellent for foods that require even heat and browning. Then there is the modern Teflon(r) non-stick pan. The best of this type typically coat the surface of the pan with the material. Cheaper Teflon(r) pans integrate the coating right into the pan surface. This type is more easily damaged and won’t stand up to heavy use. Finally, there are electric frying pans. The electric pan can be set for a precise temperature as needed.
As long as the pan you choose is of a heavy weight and good construction, other factors influencing your decision are mainly dependent on your aesthetics and cooking habits. Anodized aluminum and stainless steel will cook burgers, saute mushrooms and whip up a gravy with ease. In fact, these pans are probably one of the best for all around cooking. Non-stick pans allow you to cook with minute amounts of oil or fat and are easy to clean. Be sure to use spatulas and other utensils made for use on Teflon(r). A cast iron frying pan, once seasoned, acquires a non-stick surface over time that doesn’t require non-stick utensils. The pan may be simply wiped clean, rubbed with a bit of oil and then "dried" on the burner, ready for another use. An large electric frying pan with a non-stick surface and a lid is a virtual cooking chameleon. You can fry up a batch of chicken, cook bacon and eggs, pancakes or even make stew, all in the same pan.
When you shop for the frying pan of your dreams, look for quality and a versatility suited to your cooking habits. The good looks, in this case, are in the eyes of the beholding cook!
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