A chef is nothing without the right tools. If you’re passionate about cooking up nutritious meals, then you deserve the best cookware. Just remember, purchasing good kitchen pans is more complicated than it looks, and many people end up with inferior products that don’t fit their cooking style.
The main factor to consider is the material used in the pan’s construction. We will discuss the different attributes of the various material to give you a good idea of what’s ideal.
If you plan to fry a steak perfectly, then you’re going to need a pan that gets darn hot. That’s why you need to pay close attention to the conductivity of the pan’s material. Cast iron may be a good option if you’re seeking a good sear. This material transfers heat effectively and retains heat for long periods. In fact, you can set your element to a lower setting when using these pans because of their effectiveness.
Stainless steel pans are also a good option. They may not get as hot as cast iron. However, they will still get the job done. When shopping for a stainless steel pan, look for models that are heavier. These will have insides of highly conducive metal wedged in between the stainless steel. This helps to conduct heat across the pan.
You don’t want to buy new pans and then have them go rusty a few months later. That’s why stainless steel and other non-corrosive materials are best. Just remember, you should aim to steer clear from exceptionally low-priced pans. These budget models may not be pure stainless steel, but rather combine a mixture of cheaper metals that may corrode.
Other rust-resistant materials include stone, pure aluminum, and anodized aluminum.
You don’t want the cleaning up to be a chore so consider a pan with a non-stick surface. You will find a range of pans with their non-stick surface made from Teflon or a similar substance. This isn’t always ideal as the coat of Teflon can flake away and even end up in your food. If you use metal utensils, they play a part in destroying the surface.
Fortunately, there is a range of alternatives. For example, Scanpans have a ceramic-titanium surface that is scratch resistant. Have a read of a Scanpan Non Stick Review to learn more.
Some pans react with acidic and alkaline foods, which can create a metallic taste and discolor sauces and soups. The biggest culprits are aluminum and copper, which often react with acidic ingredients.
The least reactive materials are typically stone, anodized aluminum, and stainless steel.
You don’t want to rush your next pan purchase. It pays to select a material that suits your style of cooking, and that will last a long time. You don’t want to end up with a corroded, scratched pan after only a few uses. Nor do you want one that reacts with your food or simply doesn’t get hot enough. That’s why you should keep doing your research to pick the right pan type that will benefit your cooking rather than holding you back.