How to buy a GOOD pan? That is a question and also an important one. A pan might possibly look like a simple, basic object, and after applying a few using tips it most often is simple and easy to use, but- that is true only if you buy the right pan. There are a few variables that matter, and a few tips and guidelines to follow.
When I was a destitute student in Italy I bought two frying pans in the flea market, they were very thin, with some type of non-stick coating and using them was terrible. When living in such a city there are such a wild range of food products, ingredients, markets with fresh vegetables and Mediterranean fish, but whatever I tried to cook in that pan tasted dreadful. The thin body promised that the heat would not be distributed evenly, the temperature of the surface was out of control and food burnt on the outside faster than it would cook on the inside, and if that wasn't enough- the coating kept on chipping into the food... eating burnt-raw fish with pieces of an unknown chemical is not cuisine, I admit.
Years later and here I am, a freak of cookware. Out of the poverty rose a desire with no boundaries. I have a somewhat larger kitchen and the cupboards are filled with cookware, dishes and gadgets. I worked for a great importer, attended international exhibitions, and learned the subject backwards. If a dish doesn't come out perfect- it's because I lack talent- I try to minimize all other influences on my cooking, unless they are positive. In my mind- cookware does matter.
So, back to our frying pan: I have detailed the points of interest to make it easier, I hope you enjoy. 1.Make sure the base is thick - preferably one that has some heat distributing material such as Aluminum and Copper in it (not necessarily the entire pan- just a layer in the bottom).
2.Basic materials: Aluminum is inexpensive but more flexible, Copper is excellent but pricey, Stainless Steel is heavier but resistant, Hard Anodized is a hardened Aluminum and Cast iron is great for grilling but is heavy and requires special care.
3.Make sure the frying pan walls serve your purpose and are high enough- for frying, for sauce. The only pans with cut walls are Crepe' and Omelet pans(and they can be from really thin Aluminum because frying time is in any case short). The slope of the walls needs to serve your needs- make it easier to flip (a pancake) or easier to contain (oil or sauce)- what you intend to cook in it is an indicator on how to choose the pan.
4.Unless you grill your pans often make sure the handle is covered by some kind of insulation. Bakelite, Silicone, Wood are all materials used as cookware handles and don't heat up.
5.Make sure the handle is easy to hold. Wide pans don't necessarily need long handles, a good grip is necessary.
6.If you don't want to bother with the type of spoon you use, leave the non-stick coatings to those who will use only silicone, rubber or wood. Buy a Stainless Steel pan and use any metallic fork you get.
7.When buying a non stick coated pan make sure it is smooth (not grainy, no air bubbles) though some manufacturing dust is common- Always wash any new cookware you buy before you first use it!
8.When choosing a non-stick coated pan prefer known names- as this is a sensitive addition, having good parent should guarantee better quality to your pan- prefer those when buying a pan online.
9.Buying Online is not a bad idea as it can save you money- but read the information sheet before choosing the pan and see it is from the material you chose, that it is thick enough and has good user recommendations.
10.Like the way it looks. We use more products we think are pretty and enjoy more the time we spend with them. So like the pan you buy and you'll promise it will be money worth spent
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