Without a frying pan, a kitchen is not a kitchen. A frying pan is an indispensable item for any housewife, including tough vegetarians and fans of steam dishes. And, of course, the frying pan should be of exceptionally high quality, and even better – not one, but several – each for its own purpose.
How many pans do you need in the kitchen?
We count – and choose the right ones!
The content of the article:
- Three sizes of pans for home
- 5 main types of pans for home
- Other types of pans – choose the right ones!
Three pan sizes – for all occasions!
- Smallest: about 12-20 cm in diameter. This pot is handy for making scrambled eggs, for quick-frying onions and carrots, or in case you need to quickly heat up a serving of the second course.
- Medium: 20-26 cm in diameter. Perhaps the most popular pan size. It usually prepares dinner for the family, fries cutlets or pancakes. It is good for frequent food preparation, and usually the hostess has 2 of these pans to cook two dishes at the same time.
- Large: from 27 cm in diameter. An irreplaceable dish for main courses with a large family or waiting for guests. Also, the pan is good for casseroles and lasagna, for paella, etc.
Types of pans for home by materials – the pros and cons of cast iron, ceramic, steel, etc. frying pan
5 main types of pans for home – the most popular and demanded
- Universal classic. Such a dish is used for stewing and frying, as well as for baking (with a twist-off handle) and sautéing. Such pans may differ in the type of coating, wall height and, of course, diameter.
- Pancake. Probably there is no hostess who does not have such a frying pan in her bedside table. Pancakes, pancakes and pancakes are usually fried on it, for which the dishes are created with short sides, a minimum depth and a longer handle. The bottom of the pan is flat, and the size, as a rule, is small – the diameter of the pancake. Such a frying pan allows you to quickly fry pancakes and turn them deftly.
- Grill pan. This wonderful frying pan appeared among Russian housewives not so long ago, and quickly fell in love with all the participants of the “intensive cooking” department. The dish is just perfect for frying meat and fish, delicious steaks, vegetables. The main differences are the rectangular shape (sometimes oval, for fish) and, of course, the ribbed bottom, which makes it possible to cook food with beautiful fried stripes. You don’t even need to use oil in such a frying pan, the food is as juicy as possible, and all the fat flows into the grooves at the bottom. Ideally, such a frying pan also has a press lid – with it, your culinary possibilities will significantly expand.
- Frying pan-WOK (note – analogue of a stewpan)… This wonderful vessel, no less than the previous one, came to us from the east. With the only difference – the oriental original version has a rounded bottom – for maximum stability and heating on an open stove. In the European version, the WOK has rounded walls, maximum depth, small (relative to the solid diameter of the pan) and a flat bottom. As a rule, such a frying pan should be supplied with a grid support. What are we preparing? WOK is suitable for times when you need a strong and fast food frying. For example, for shrimp and vegetables, for meat, pilaf, etc.
- Stewpan. This vessel is distinguished by the highest possible sides, solid wall thickness and long-term heat retention, and is similar in shape to a low-height saucepan. Typically, this pan is used for stewing food and making sauces.
What is good and how to choose the right ceramic frying pan – the pros and cons of frying pans with a ceramic coating
Other types of pans – we choose the most necessary ones for your kitchen!
- Brazier. For an ordinary housewife, such an item is rarely found in the kitchen, but for housewives-cooks – quite often. The roaster is considered a professional kitchen tool. As a rule, it consists of stainless steel with an admixture of special components that help retain heat and distribute it evenly. As for the bottom of such a frying pan, it is usually three-layered, which guarantees 100% roasting of food with a minimum of the risk of burning.
- Escargotniere. This lovely vessel was created for those who cannot understand their life without cooking snails – they are cooked in it. And then served in the same frying pan.
- For paella. Traditionally, a dish for paella and other rice dishes has a modest depth (approx. – about 6 cm), comfortable handles on the sides and a bottom from 20 cm in diameter.
- Tazhin. These heavy dishes came to us from Africa. The key part of the pan is the cone-shaped lid, which generates steam, enveloping the food from above and contributing to its tenderness and softness. The frying pan has sufficient capacity and depth, as well as thick walls.
- For tobacco chicken. In Soviet times, such pans were in almost every kitchen. The pan is quite heavy, with deep and thick sides, with a large bottom diameter. The lid, like the frying pan itself, is heavy, made of cast iron, with a device that allows you to “screw” the lid as deep as possible into the frying pan to provide the necessary press.
Someone gets by with three frying pans, for someone one is enough, and someone picks up the dishes for the dishes they cook, and he has a whole cupboard with a frying pan.
But the most important thing, of course, is what kind of dishes we cook on them, and with what pleasure our loved ones eat these dishes later.
The Bologny.ru website thanks you for your attention to the article – we hope it was useful to you. Please share your feedback and advice with our readers!
Must share this useful content with your loved one's
Visit Bologny for more useful and informative articles!