Aluminum, ceramics and Co.
Comparison: Why a coated pan is indispensable when cooking
A coated pan is suitable for searing meat, fish and vegetables
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Whether fish, meat or vegetables: So that no leftover food sticks to the surface during preparation in a pan, the pan is coated – with stainless steel or aluminum, ceramic or Teflon. In what way the materials differ and which features distinguish a good pan, read as follows.
Apart from the fact that a non-stick coating is indispensable when preparing food in a pan, significantly less oil is required for frying than with an uncoated model (for example made of cast iron). In addition, most frying pans can withstand high temperatures without any problems. The question arises: How do you recognize a good pan, how do common coatings differ – and how do you clean them correctly? We got to the bottom of the questions.
What are the characteristics of a coated pan?
From a purely visual point of view, frying pans don’t look good: Most models have a classic (round) shape and a long handle. However, the size of the frying surface, the type of coating and the edge height can vary – depending on the manufacturer. But what evidence then speaks for good quality? The following features can be understood as a kind of orientation aid:
- Surface: The frying surface of a normal pan should always be smooth and even so that the oil is evenly distributed on it and not – as with a wok, for example – collects in the middle.
- Edge: A high rim is essential so that food can be distributed and swirled well in the pan. It promotes evaporation so that less water collects in it.
- Weight: A good pan should be well balanced in terms of weight so that you can easily lift it by the handle and swivel the food in it without effort.
- Warmth: A pan that evenly distributes high temperatures ensures optimal frying results – and increases shelf life. However, the coating degrades faster.
Induction: When buying, make sure that the frying pan you choose is also suitable for an induction hob (if you have one). Aluminum pans, for example, are not recommended here.
This is where the coatings differ
There are different non-stick coatings for pans. We will briefly introduce the common materials to you:
Stainless steel / aluminum
There are frying pans made of stainless steel or aluminum in abundance: There are uncoated modelswhich are intended for short, spicy frying – however, a lot of oil is needed here so that the food does not stick to the surface. And desserts such as pancakes can also be prepared well in it. One coated Stainless steel pan or aluminum on the other hand, it is corrosion-resistant and has the advantage that low-fat dishes can also be seared with little or no oil. In addition, cleaning is much easier afterwards. But it can also be scratched more easily. The weight is mostly in the normal to light range.
Ceramics
One Pan with ceramic coating easily withstands temperatures of up to 400 degrees. Therefore, they are also suitable for searing fish, meat or vegetables (with little fat). The scratch-resistant non-stick effect is usually just as good as a stainless steel pan – but unfortunately still sensitive to metallic objects. Included in the ideal Ceramic pans No environmentally harmful plastics such as PTFE (Teflon) or PFOA (perfluorooctanoic acid), you should pay attention to this in the material description. However, the robust material is extremely durable if properly cared for.
cast iron
The special one cast iron pan is that it can withstand extremely high temperatures. It is therefore particularly suitable for searing meat (especially steaks) – or for flambéing. However, most models are very difficult to hold and difficult to clean: After the normal rinse cycle, the pan is cleaned with fat that is burned in under heat. In addition, cast iron can rust.
Teflon
This is a plastic coating, called PFTE for short. Depending on the manufacturer, most models can withstand temperatures of up to 270 degrees, whereby from 200 degrees even tiny particles can come off – if they get even hotter (around 360 degrees), toxic fumes should be produced. Apart from that, the surface is much more sensitive to scratches. The biggest advantage of this type of coating is that you need little oil and can therefore cook with little fat: Poultry, fish and egg dishes can be easily prepared in a Teflon pan.
How to clean and maintain coated pans
It is generally not advisable to clean a pan in the dishwasher regardless of the type of coating. The aggressive cleaning agents and machine salt attack the materials and shorten their longevity many times over. When rinsing, you shouldn’t use any abrasive cleaners either, only hot water and a little washing-up liquid instead. Afterwards you can oil the coated pan with a little rapeseed or sunflower oil (two to three drops are enough) – but this is not a must.
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