Pots and pans

Pans are the most versatile kitchenware tool and we use them to cook all kinds of food, meat, fish, vegetables, eggs, breakfast preparations and even to combine pasta, rice, legumes or potatoes with accessories. previously cooked

There is a wide variety of frying pans, in terms of sizes, shapes or materials and although we generally do not know what each variety is for, the truth is that they have specific uses and they also differ by being suitable or not for different types of cooking:

1. Glass ceramic

2. Induction

3.gas

4. Electrical

5. Oven

types of pans

One of the ways to classify pans is by their shape and characteristics, which provide you with information about their use:

Omelet pans and pans for crepes, pancakes or pancakes have rather low walls and are available in different sizes, but what characterizes them most is that they have good non-stick properties and good heat conduction.

Frying pans, sautéing pans, wok pans and deep frying pans are characterized by having taller walls, some more than others, they are pans with a wide variety of sizes, they have a very good heat distribution and with respect to the first two are capable of withstanding cooking at high heat.

Grill pans have straight sides, are generally square in shape, and have elevations all over the surface.

pans by materials

• Ceramic pans: they do not release toxic substances if they are grated, suitable for cooking at low or medium temperatures, the degree of non-stick is low and they require a lot of maintenance.
• Copper pans: lightweight, with good heat distribution and work well for cooking over low to medium heat.
• Cast iron pans: durable, resistant, versatile, good heat distribution and resistant to high temperatures. They have a higher cost.
• Stainless steel pans: they do not rust, they do not have a very homogeneous heat distribution and they need special care.
• Forged aluminum pans: light and cheap options.
• Titanium pans: a little heavier than others, they allow cooking with less oil, they distribute heat well and do not require much maintenance.
• Glass pans: they do not release toxic substances or heavy metals, they work well for cooking at low or medium temperatures and their material is not porous, so they do not retain odors or flavors.

*There are also materials such as Teflon or diffuser funds, added to different types of pans in order to improve their properties.