There are many types of materials from which fry pans are made, many stores will tell you a certain fried pan is "the best" there is but it's just the same with outfits- no one outfit is suitable for all occasions.
Many times the basic rules are right- 1. A frying pan is best with a thick bottom- to disperse heat evenly and cool down slower, yet still be comfortable to hold (also when full of food). 2. A fry pan is best with siodes that are tall enough to prevent oil or sauce spilling over yet short and sloping so food can be easily taken oput. 3. A fry pan should have a comfortable handle. It should be firm enough to support the pan but not too heavy to lift and it should aim to reduce the amount of heat to which the holding hand is exposed
But what about cast iron pans? For what they do they are the optimal choice there is and in my opinion no new material or invention can replace the effect cast iron skillets has on food. It is not best for fried food but rather for a deep, strong heat effect 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 base, it is usually thick throughout (it is one of a small selection of frypans where the bottom and the walls are a single piece) but no one would call a cast iron pan easy to hold.
The walls in the cast iron pan are in sometimes not important- in most cases there is no gravy and in other cases- when cooking slow cooking (the thickness helps the food cook slowly and not burn) paella dishes the walls are best when exceptionally high and the wall angle steep.
The handle in the cast iron skillet only supports the frypan as it is a cast fried pan- probably most other handles would fall (there are cast iron fry 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 even worse- they are almost as hot as the frying pan they are part of. The fact the handles can withstand the heat is best for when you want to put the whole thing under a grill or in to an oven but this just makes the point.
Author Resource:-
By Michelle Blu, writer and editor http://Friedpan.com We are enthusiast cookers, passionate fryers, and experts in all about the equipment needed to perfect it. Fried Pan- Fry pan, cast iron pan, wok- free tips, recipes and a fabulous pan shop!
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