A frying pan is probably the most used piece of cookware. It’s something that you reach for when you want to prepare a steak, fries, or almost anything. That’s why the decision about which one to choose can be difficult. After all, there are so many different types available on the market that it can become overwhelming.
Knowing what type of material you want the pan to be from, makes making the decision a lot easier, as then you can look on the internet for websites that, for example, review the best ceramic cookware or the best glass cookware.
Below, you will find a list of merits and demerits of using some of the types of frying pans. They might be able to help you in choosing the best one for you, so let’s jump into it.
Ceramic frying pans
One of the merits of a ceramic frying pan is that it is non-toxic. The ceramic coat in which the pan is covered in is entirely safe even if it’s damaged or under high heat – nowadays, it doesn’t contain the chemicals that manufacturers used in the past to dye the cookware in different colours as they have been banned.
Since the base of the pan is usually made from aluminium, it provides a more efficient heat transfer, which means that less energy is needed to cook your food with the same effect as with other pans. It also means that the pan doesn’t weigh much, thanks to both the aluminium and the ceramic coating. Ceramic frying pans are non-stick, which means that you only need a tiny drop of oil or butter to keep the food from sticking to the surface.
Cast Iron Frying Pans
If you are using the pan correctly, and you are taking care of it, it will last for a while – you can find many very old pieces in almost perfect form. Once you heat it, it will remain hot for longer than other pans. It can add iron to the food that you are cooking on it.
Also, if your pan is well seasoned, it not only becomes way easier to clean than, for example, stainless steel, but also it naturally becomes a non-stick pan. And if you consider the price, it’s cheaper than, for example, aluminium cookware.
Apart from the advantages, there are also a few disadvantages. Firstly, since the pan is made out of iron, it is also very heavy, if not the heaviest out of all the cookware – you don’t want it to drop on your kitchen tiles or toes. It takes longer to heat up than, for example, a ceramic one. Also, the handle of the pan gets hot, so you have a bigger chance of getting burned. Cast iron pans need to be seasoned every once in a while, which not only takes a lot of time but also requires knowledge and skills to do it right.
Glass Frying Pans
One of the most important things about the glass frying pan is that if you cover it with a lid, you don’t have to lift it to see what is happening with your food. It also doesn’t react with high-acid foods like tomatoes. If a pan reacts with the food, it might change not only its colour but also its taste slightly. If you take good care of it, it will last you for a lifetime (or at least a few years).
Glass pans might not weight as much as the cast iron ones, but they are still heavy. And let’s not forget about the fact that it is glass, so it’s very easy to break if you drop it. Also, on this type of pans, it’s easier for the food to stick and burn. And when it happens, it is very difficult to clean it in a way that will not cause damage to the pan.
Stainless Steel Frying Pans
Just as glass frying pans, they are nonreactive. The basic products are relatively cheap so they won’t make a dent in your pocket. Most of them are dishwasher-safe. If you want the pan to last for a very long time, you can invest in the ones of better quality as they are more durable. It’s also not very heavy and doesn’t require a lot of maintenance.
If the pan doesn’t have an aluminium or copper core, then it will not conduct heat very well. The main problem with the stainless steel frying pan is that food easily sticks to it unless you use a lot of oil or fat to create a temporary non-stick surface. It can also change colour.
It’s important to do some research about the advantages and disadvantages of each type of frying pans before you make any decision about purchasing. And there are many types – the ones mentioned above are just a drop in the ocean. In the end, you want it to last for a long time, don’t you?