Whether you are an amateur cook or a chef, the frying pan it is always one of the most essential items when it comes to cookware. After all, how can you not love a good omelet, a soft pancake or those well seasoned grilled vegetables?
Nowadays, with the variety of products available on the market, it is even difficult to choose which option is best. So, to make your life easier, we list the main types of materials used in the frying pans and also their models – more than five. After analyzing all the possibilities, just choose the one that has the best cost-benefit ratio according to your profile 😉
Before deciding which models cannot be missing from your kitchen, it is necessary to know the advantages and disadvantages of each material. Thus, the chance that you will regret buying a product that does not meet all your needs is much less.
Ceramic frying pans, although a little heavy, are super versatile. The material allows food to get that golden crust that many love, and is also great for sautéing food, from sauces to farofa.
This material is also a favorite of those who take a more natural and healthy diet, because it hardly releases metallic residues during preparations. Some say that this material released by aluminum frying pans, for example, does not harm your health. But, if you want to prevent yourself, this is a great option.
Iron is definitely one of the toughest materials on the market. But, it is also one of the heaviest. Although this detail is considered by some to be a disadvantage, this is one of the reasons why this product is super durable. Another advantage, when the handle is made of iron, is that the frying pan can also go in the oven. In some preparations, like s’mores and oven omelet, this is an excellent benefit.
In addition, the iron heats up super fast and keeps the heat for longer, leaving the food warm for several minutes without it cooling. Precisely because it gets too hot, you have to be extra careful when preparing food. To prevent them from burning, always switch off before the end point so that they finish cooking or frying with just the heat of the pan.
Cleaning this type of pan also requires caution. To avoid damaging the piece, always use warm water and the softest part of the sponge. Abrasive products such as detergent can corrode the product over time, so bet on a mild soap for cleaning.
Like iron pans, those made of copper are great conductors of heat. That is, it is also necessary to keep an eye on all preparations so they do not burn. The difference is mainly in the design, which ends up being more modern and elegant.
Oh, and don’t be surprised if you find most copper frying pans lined with a layer of stainless steel. This is because copper often ends up loosening mini particles in the food, and this was the solution found to prevent this from happening.
And since we mention stainless steel, let’s talk about it. Unlike previous frying pans, this model is lighter, but still super resistant. This is a favorite among those who love to make the food very golden, even creating that light layer of caramelization in the food.
For receiving the heat almost directly from the stove, do not forget to grease the pan well with oil, olive oil or butter whenever you use it. To prevent staining, cover with hot water immediately after use and then wash thoroughly.
Much like stainless steel, aluminum frying pans are lighter and thinner, allowing heat to be distributed throughout your surroundings. Unlike iron and ceramic options, for example, this type of material does not retain heat. Therefore, make the food in the normal time and serve right away so that it is consumed very hot.
Cleaning this pan is also a bit more complicated, so it is always worth leaving the piece with hot water right after use to facilitate washing.
The dream of every owner and homemaker is, of course, a set of adherent pots! However, the hefty price ends up scaring many. But, if you want to invest in at least one pan with this technology, bet on the frying pan!
Teflon is one of the most popular, as it fries foods that are low in fat and very slowly, preventing them from burning. Now, if your intention is to abuse the high heat, the nonstick ceramic ends up being more resistant.
In general, these products are more delicate because they scratch easily. Therefore, always wash very carefully and do not use the roughest part of the sponge. If you find it difficult to clean any crust, use the hot water tip 😉
Now that we have explained a little of each type of material, it’s time to talk about the models! Some are more common in professional kitchens, but you have them all at home if you want. At the end of the post you will find a photo of all of them to better identify each one 😉
The most classic model of frying pans is one that everyone knows, with a medium base and curvature. This is the wild card between the pans, since it solves all the preparations. That is, if your intention is to have a minimalist cookware set, don’t think twice before buying this one.
This is easy to find out what it is for just by name. The omelet is the specific frying pan for preparing eggs and omelets! Who knew it existed? Because it contains two pans that fit together, it is great for turning the eggs without making too much dirt.
If you love oriental preparations, you will surely fall in love with this frying pan. The wok is suitable for cooking and frying food evenly, distributing heat throughout its surface.
Its sides are higher than the common frying pans here in Brazil, and most of the times they are accompanied by a glass lid to stifle the preparations. This is one of the most basic utensils of Asian cuisine, being used by the Chinese for over 3,000 years!
Anyone who has tried to sauté vegetables in low skillets knows how difficult it is to handle the pot without spilling the food out. This is precisely why the sauté pan was created. It has well rounded edges and one of the highest sides, facilitating the entire process of preparing food.
For the perfect pancakes, a good pancake! This frying pan is one of the shallowest on the market, super straight and without a lid. The idea is for the pancake batter to spread over its entire surface and cook evenly, without burning and remaining whole. If you feel firm in your arms, you can even try to turn the pancakes in that chef style that we are used to seeing.
The crowd that loves a well-made meat always falls in love with the chopper. In a square format and with elevations on the surface that imitate a grill, the grinders spread heat throughout their surroundings and facilitate the sealing of meat. Because these slots are more prominent, the meat does not stick to the bottom of the pan and, as a bonus, you can sauté some vegetables when they are ready 😉
Last, but not least, the paellera! As its name suggests, this is the ideal pan to prepare paella – a traditional Spanish dish that includes rice, chicken, vegetables and seafood, in addition to all the special spices.
It has a wide open mouth and, unlike the other frying pans, it has two handles on the sides. Even with this format that makes paella easier to prepare, nothing prevents you from using the pan to prepare pasta or meat, for example.
A very long post, but I hope he clears all your doubts! If you still have any questions, comment here 😉