Selecting a Cast frypan

Number Times Read : 25 Word Count: 459

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Selecting a Cast frypan

Category Rss Feed - http://article2008.com/rss.php?rss=232

By : Michelle Blu 19 or more times read

Submitted 2011-04-10 02:39:57

There are many types of metals from which fry pans are made, many stores will tell you a certain frying pan is "the best" there is but it's just like clothes- no one outfit is suitable for all possible occasions.

Many times the basic rules are right-
1. A fried pan is best with a thick base- to distribute heat evenly and cool down slowly,at the same time still be comfortable to hold (also when full of food).
2. A fry pan should have siodes that are tall enough to prevent oil or sauce spilling over yet low and sloping so food can be easily taken oput.
3. A fried pan is best with a comfortable handle. It should be firm enough to support the frying pan but not too heavy to hold and it should aim to reduce the degree of heat to which the holder is exposed

But what about cast iron pans? For what they do they are the best there is and in my opinion no new style or invention can replace the influene cast iron skillets has on food. It is not best for fried food but rather for a deep, strong heat mass for which the cast iron is the best possible material.

Yet the cast iron pans to not adhere to the rules- it does have a thick bottom, it is usually thick throughout (it is one of a small selection of fry pans where the bottom and the walls are a single piece) but no one would call a cast iron skillet comfortable to hold.

The walls in the cast iron pan are in several cases not important- in most cases there is no sauce and in other cases- when cooking slow cooking (the thickness helps the food cook slowly and not burn) paella dishes the walls should be exceptionally high and the wall angle steep.

The handle in the cast iron skillet only supports the frypan as it is a cast frying pan- probably most other handles would fall (there are cast iron fried pans with a wooden or stainless steel handle- those are usually screwed on with very big screws) the cast iron handles are not comfortable- but worse- they are almost as hot as the cast pan they are part of. The fact the handles can withstand the heat is best for when you want to put the entire pan under a grill or in to an oven but this just makes the point.

Author Resource:- By Michelle Blu, Fried Pan- Fry pan, cast iron pan, wok- free tips, recipes and a hand selected fabulous pan shop!

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<!DOCTYPE HTML PUBLIC '-//W3C//DTD HTML 4.01 Transitional//EN' 'http://www.w3.org/TR/html4/loose.dtd'>; <html><head><title>Article2008.com | Selecting a Cast frypan</title></head><body><h3>Selecting a Cast frypan</h3> By: Michelle Blu There are many types of metals from which fry pans are made, many stores will tell you a certain frying pan is "the best" there is but it's just like clothes- no one outfit is suitable for all possible occasions. Many times the basic rules are right- 1. A fried pan is best with a thick base- to distribute heat evenly and cool down slowly,at the same time still be comfortable to hold (also when full of food). 2. A fry pan should have siodes that are tall enough to prevent oil or sauce spilling over yet low and sloping so food can be easily taken oput. 3. A fried pan is best with a comfortable handle. It should be firm enough to support the frying pan but not too heavy to hold and it should aim to reduce the degree of heat to which the holder is exposed But what about cast iron pans? For what they do they are the best there is and in my opinion no new style or invention can replace the influene cast iron skillets has on food. It is not best for fried food but rather for a deep, strong heat mass for which the cast iron is the best possible material. Yet the cast iron pans to not adhere to the rules- it does have a thick bottom, it is usually thick throughout (it is one of a small selection of fry pans where the bottom and the walls are a single piece) but no one would call a cast iron skillet comfortable to hold. The walls in the cast iron pan are in several cases not important- in most cases there is no sauce and in other cases- when cooking slow cooking (the thickness helps the food cook slowly and not burn) paella dishes the walls should be exceptionally high and the wall angle steep. The handle in the cast iron skillet only supports the frypan as it is a cast frying pan- probably most other handles would fall (there are cast iron fried pans with a wooden or stainless steel handle- those are usually screwed on with very big screws) the cast iron handles are not comfortable- but worse- they are almost as hot as the cast pan they are part of. The fact the handles can withstand the heat is best for when you want to put the entire pan under a grill or in to an oven but this just makes the point. Author Resource:-> By Michelle Blu, <a href="http://friedpan.com">Fried Pan</a>- Fry pan, cast iron pan, wok- free tips, recipes and a <a href="http://friedpan.com/our-hand-selected-pan-shop">hand selected fabulous pan shop!</a> Article From <a href='http://article2008.com/'>Article2008.com</a> </body></html>

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