Which pan do I need? Purchase tips and care instructions
Presented by Houzz
Coated, steely, made of cast iron? The selection of good pans is great. Our expert gives important buying tips and care instructions.
Wondering why the fried egg always sticks to the bottom of the pan or why mums roast potatoes are crispy? Maybe you just use the wrong pan! Differences are primarily between coated and uncoated pans. Then there are pans of iron, stainless steel or enamel. The offer is so big, and thus the selection is difficult.
It is easy to find the right pan for each dish. Who deals with the forms and materials, quickly recognizes the right utensil. Together with our expert Oliver Jürgens, who runs the fourth generation of Hamburg's oldest specialist shop for housewares, we give you important tips. in our little pans customer!
By Justina Blakeney - More pictures of kitchens Non-stick coated pans
Coated pans, above all, prevent the sticking of food on the bottom of the pan and are therefore popular. Even less talented cooks can not burn much in a nonstick skillet. Another advantage: through the coating can be fried with less fat.
Cookware on Houzz 1. Teflon pans
Teflon is a non-stick coating based on the plastic polytetrafluoroethylene (PTFE). "Teflon pans are suitable for frying at low and medium temperatures," says Jürgens. Sharp searing is recommended here only conditionally, since the coating is damaged from a temperature of 260 degrees. Particularly low-cost models can even warp in the event of excessive heat.
Mostly light aluminum pans are coated on the inside with a Teflon coating; but most other materials are now available with Teflon coatings.
In general, such pans are ideal for fat-free, delicate cooking? for example, pastries, vegetables or fish. Also, the slight thinning of onions succeeds here well.
Von Scheer & Co. - More Eclectic Kitchen Ideas 2. Frying pans made of enamel or ceramic
In addition to Teflon pans can also be coated plastic-free with enamel or ceramic. When frying you need a little more oil than in a Teflon-coated pan, but they are considered to be significantly scratch-resistant. Also, can the temperature be rotated much higher in the glassy protective layer of an enamelled pan? Here you are welcome to fry up to 450 degrees. "Roast at such high temperatures but without fats, because fat burns even at 240 degrees," says Jürgens.
Another plus:? Enameled pans are suitable for nickel allergy sufferers ?, so Jürgens.
How to clean coated pans
For stirring, you should generally use only soft materials, such as a wooden cooking spoon, in a coated pan. This prevents the surface of the coating from being scratched and then peeling off over a large area. Alternatively, there are now a bit more expensive Teflon pans on a mineral basis, which are scratch resistant and even dishwasher safe.
? Otherwise: Coated pans should always be washed off with detergent, so that the fat does not dig into the pans and destroy the coating ?, says Jürgens.
By Kathy Bloodworth Interior Design - Find More Ideas: Modern Kitchens Uncoated pans
This category includes cast iron, stainless steel, copper or iron pans. In general, roasting in a non-coated pan is a bit more demanding. The food here gets a more intense taste and the natural flavors of the product are better preserved than in a coated pan. In addition, an uncoated pan with proper care is an investment for life. A coated should, however, be replaced after some time, as the material wears off over time.
By chris + ruby - More pictures: modern interior design style 1. cast-iron pans
Iron or cast iron pans are enormously robust. Their pronounced heat storage and uniform heat distribution keeps cast-iron pans hot for a long time, even with low heat input? that ultimately saves energy.
"Cast-iron pans are ideal for searing meat, as well as for dishes that stew for a long time," says Jürgens. The disadvantage is sometimes their weight? Panning becomes a show of strength. As with cast iron pots, the food from an iron pan tastes particularly aromatic. This is due to the patina that forms there with time? and is harmless and only contributes to the taste experience. "Raw iron pans are just right for induction and gas stoves to get the most out of the ingredients," says Jürgens.
How to care for a cast-iron pan
Do you clean cast iron without coating only with lukewarm water and then rub it with kitchen paper? Please do not use detergent.Otherwise, it penetrates the pan and prevents it from forming a patina. Later, the patina acts like a natural non-stick coating anyway, "says Jürgens. In addition, you can occasionally rub the pan with a little oil so that the iron does not oxidize too much.
By Jute Interior Design - More photos: modern kitchens 2. Stainless steel pans
Something lighter are stainless steel pans. But they too are resilient and durable. Pure stainless steel pans are also hot quickly? Fried potatoes as in Mutti succeed so well here.
Disadvantage of pans made of stainless steel: Heat can not be stored as well and is quickly released to the environment. You should also be careful that fried eggs, meat and Co. do not stick to the bottom of the pan. Therefore, do not use the food until it separates itself from the ground. This happens when it has reached the same temperature as the pan.
How to clean pans made of stainless steel?
You can clean them without hesitation in the dishwasher. "Do you always think of dishwashing detergent when washing your hands, so that the old grease is washed off?" Says Jürgens.
By Marcia Prentice Photography - More photos: timeless kitchen design 3. Frying pans made of copper
Real copper pans conduct heat well and fast? and so a copper pan can keep your dish warm for up to an hour without the stove going on. Especially copper frying pans are used on gas stoves, as the metal is very robust. Also in professional kitchens copper pans are commonplace.
"Roast-fried, the reduction of sauces, but also vegetables to cook to the point, succeeds in a copper pan particularly well," said Jürgens.
With pure copper pans, however, can the material start up after a while? especially if you use acidic foods. That's not nice, but not unhealthy either. If you do not like the patina look, then there are copper pans that are coated with stainless steel or tinned? but then suffers the heat conductivity. When buying, ask for the copper content of the pan.
How do you clean a copper pan?
• Clean copper pans by hand, using a soft sponge and preferably with a suitable copper care product, so that they remain beautiful for a long time. And do you dry them off properly, so that the metal does not oxidize, recommends Jürgens.
Find Woks & Wok Pans on Houzz 
From Creativ Kitchens Design GmbH - Find more ideas for decorating In addition to the material decides the shape of how and what a pan fry well
Decisive for a good frying result is often not only the material of the pan, but also their shape. For example, there are the so-called grill pans under the iron pans: their grooves mean that the steak is not directly on the ground, does not stick so fast and provides the meat with the typical deliciously crispy stripes.
A high-quality wok, on the other hand, is best suited for crispy vegetables, while a sturdy roasting pan with its two handles can easily be placed in the oven.
A fish pan is oval shaped, so that whole fish find space in it.
Hobby cooks should therefore count on as many types of pans as possible for the ideal cookware equipment.
"For coated pans, I recommend at least one with 24 centimeters diameter and flat edge and one with 28 centimeters diameter with high edge for every well-equipped household," said Jürgens.
By Realty Restoration, LLC - Find More Inspiration: Modern Kitchen Design Test the right temperature
Not to forget a successful pan dish: pay attention to the temperature, use the heat levels of the cooker. "Do not always turn up full!" Advises Jürgens. "Especially the many grades help your court succeed. Next Sunday, have fun frying the bacon with a piece of butter. The butter should not start bubbling. It's just an indicator that you're baconizing the bacon at 100 degrees. That takes much longer? in the end he tastes even better. The apartment does not mean afterwards? and the stove hardly gets dirty. Then put the bacon on the kitchen towel and wait until it is crispy.
And steaks or fried eggs are enough to roast between 100 and 130 degrees. In the end, one thing should come first: really delicious food!
Buy now 
Tefal A16806 Logics pan 28 cm 22.99? 14,99 ?
What temperature does my stove have?
The temperatures reached depending on the heat level differ from device to device; A look at the instructions is therefore useful. In addition, the temperature development ultimately depends on the cooking appliance and filling.
By Claire Lutzow Architect - Find more interior design ideas: modern kitchen Find Houzz home appliance manufacturers, brands and shops in your area
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