Picture a piece of cookware with a large flat bottom — one with short sides, a long handle, and the perfect shape for cooking up a tasty seared steak. What comes to mind?
In this article, we'll explore the different types of frying pans and the materials they are made from, as well as their uses, benefits, and drawbacks.
Professional Kitchens: In professional kitchens, black cast iron griddles and grill pans are essential tools for achieving consistent and high-quality results. They are used for searing steaks, grilling vegetables, and creating signature dishes with distinctive grill marks.
Stainless steel frying pans are also induction-ready. This means that they can be used on an induction cooker, which uses magnetic energy to heat the pan directly.
Aluminium frying pans are also great for high-heat cooking, and they distribute heat evenly, making them ideal for cooking delicate dishes such as omelettes and pancakes. They are also safe for use on all stovetops, including induction.
One of the most popular choices among enamel cookware sets is the white enamel cookware set. Its rustic yet elegant look adds a touch of sophistication to any kitchen. White enamel cookware's smooth, nonstick surface makes it easy to clean and maintain, while its heat-retaining properties ensure even cooking.
If you're an avid cook and the budget permits, ideally you have both a saute pan and a skillet. However, if you only have one and typically make dishes that require sauteing, you're best bet is to own a skillet.
While it is also rare for skillets to come with a lid, you’ll certainly see it more often than you would on a frypan. The lid is also typically fully opaque so you won’t be able to monitor your cooking as easily. But it sure helps with slow-cooking and braising dishes.
The dual-riveted handle is long and made of the same material as the pan. The straight handle makes it easy to move the skillet and provides a secure grip. Some designs sport a grab handle on the front.
If you fill the French skillet with food, it will cook rather than fry it. However, the extra depth of these skillets can make them a bit more burdensome to store.
Damage To Enamel Pot
Conclusion