There are numerous types of cookware available. Do you want anything big or something small? Nonstick? Stainless? Is it made of cast iron? When it comes to buying a new frying pan, the options seem endless. There’s a lot to think about. Finding the ideal pan for your purposes, on the other hand, is a function of your cooking style, money, and willingness to maintain your skillets.
In any professional kitchen, frying pans are a must-have. These pans have a unique all-purpose form that combines the conventional round shape with moderately high, slightly sloped sides, making them perfect for pan-frying, scrambling, sauteing, or searing. Fry pans are available in a range of metals that efficiently conduct heat and come in various sizes, with the 8-, 10-, and 12-inch diameters being the most popular across the industry. If you need more information before choosing your pan, this article might help you. Listed below are the things you should consider for your pan.
The material of the skillet is the most important factor to consider. This will have the most impact on your cooking. Several solutions are available, so weigh the benefits and drawbacks to determine how they’ll function in your kitchen. Fry pans are available in various materials such as aluminium, aluminium-clad stainless steel, hard coat or anodised aluminium, stainless steel, copper and carbon steel. Frying pans are the perfect match for your commercial kitchen, whether you like non-stick omelette stations or natural finish fry pans for searing.
Beyond the material composition, you should always think about the thickness of the frying pans you’re buying. But how do you figure out how thick something is? Cookware thickness is typically defined in gauge or mils, but how you understand these numbers is critical. One mil equals one-thousandth of an inch; therefore, the larger the mil, the thicker the metal. On the other hand, Gauge works the other way: the more significant the gauge, the thinner the metal. The majority of the cookware you’ll come across is either hefty 10-gauge steel or thinner 22-gauge steel. When deciding on the best pan, thicker metal is frequently preferred, but there are always pros and cons to consider based on your use.
Riveted and Rivetless Pans
Riveted handles are the most durable, and they never need to be tightened because they are permanently bonded. They do, however, necessitate more careful cleaning to avoid bacterial growth around the rivets. While with rivetless pans, the pan’s strength and longevity increased, the internal surface ensures easier cooking and less interference from rivet heads. It also eliminates spaces where food and bacteria can accumulate.
Consider using pans with stainless steel handles, which do not conduct heat as efficiently as aluminium handles and keep the pan cooler. Alternatively, seek metal handles that have been hollowed out in some way to provide a cooling effect. Silicone handles are other good choices since they provide an excellent grip for all-day use and can be readily removed for cleaning. However, specific silicone handles are not suited for high-temperature use, and you may need to utilise a pot handle holder to keep you safe.
Non-stick and Natural Finish
Nonstick and natural finish fry pan both offer a wide range of cooking options in your kitchen. A natural finished fry pan may be sufficient for preparing your menu options, depending on your needs. Non-stick fry pans, on the other hand, have several advantages that make them a favourite choice among cooks.
There is no one-size-fits-all frying pan, but whatever you prefer to cook, there are many fantastic options. Follow the manufacturer’s instructions for caring for your pan, and it should last quite a long time.