Comparison Biol Black Stone 24078P 24 cm vs Biol Granite Gray 24134P 24 cm

The diameter of the bottom of a pan that has a round shape.

This parameter is necessary first of all in order to assess the compatibility of the pan with a particular burner on the stove. It is especially relevant if the product is planned to be used on an electric stove: the diameter of the burner must be at least not less than the diameter of the bottom, otherwise the heating will turn out to be uneven and inefficient. And in induction electric stoves (see "Functions and capabilities — Induction bottom"), these diameters must match at all. The selection of suitable frying pans is somewhat simplified by the fact that modern electric stoves usually have burners of different diameters, and in some models the heaters can even be adjusted in size — up to autofocus in separate induction cookers). However, even in such cases, it's ok to clarify whether the pan fits into the range of suitable sizes.

In general, a thick bottom is considered more preferable than a thin one: the thicker the bottom, the more evenly the heat is distributed over it, the higher the quality of cooking and the lower the likelihood that the product will burn in some places. In addition, thick material is less prone to deformation from strong heat and temperature changes. True, the massive bottom also affects the weight of the product, but in most cases this moment is not significant - on the contrary, it contributes to the stability of the pan and reduces the risk of tipping it over by negligence. Of the unequivocal disadvantages, only the high cost of thick pans can be noted, but it is usually justified taking into account performance.

It is believed that for most cases a bottom thickness of at least 5 mm is desirable. However, in pans for pancakes (see "Type") and other "quick" fried foods, smaller indicators are also allowed - from 3 mm. As a rule, the bottom thickness corresponds to the wall thickness (see below), but exceptions are possible.

The thickness of the walls of the pan.

Thick material weighs more and costs more, but these disadvantages are outweighed by a number of advantages. Firstly, thicker walls distribute and retain heat more evenly, and also reduce the likelihood of overheating; all this is especially important when stewing, simmering and other similar cooking methods. Secondly, a large weight reduces the likelihood of overturning the pan, inadvertently hitting it. Thirdly, thick material better resists strong heat and temperature changes.

The minimum indicator for a quality pan is a wall thickness of 3 mm, and ideally it should be 5 mm or more.

The height of the walls is selected by the manufacturer depending on the type of pan (see above) and its size, however, similar products may vary in the height of the sides. In such cases, it is worth considering the features of the intended application. So, high sides are convenient for stewing, preparing sauces and other types of cooking that involve a large amount of liquid; in addition, they allow you to fit more content. On the other hand, deep pans are more expensive and heavier. The shallow depth, in turn, makes it easy to flip pancakes, omelettes and other similar dishes, but reduces capacity.

The material from which the pan is made.

Aluminium is the most popular nowadays, it is available on the market in several versions — stamped, cast, forged, plus all three of these varieties can be anodized. Noticeably fewer frying pans are made of cast iron and steel, but a lot of such products are also produced. But copper and ceramics are very rare, even exotic options nowadays.

Here is a more detailed description of each of the mentioned materials:

— Cast iron. A classic material, thanks to a number of characteristics, has not lost popularity nowadays. Its main feature is the combination of high heat capacity and relatively low thermal conductivity. This means that the cast-iron pan heats up slowly, but evenly, and cools just as slowly; while cast iron easily tolerates high temperatures. This property makes cast iron pans very versatile and suitable for both "slow" and "fast" fires. This material is usually not coated with a non-stick coating, however, subject to certain care rules, cast iron itself can acquire similar properties — to the point that some dishes can not be stirred at all when cooking on cast iron. Frying pans made of this material are very weighty, but many...consider this an advantage — a heavy pan is as stable as possible. Of the obvious disadvantages, one can name the tendency to corrosion (which requires careful observance of the rules of care), as well as relative fragility — cast iron can crack from an impact that steel or aluminium would have completely endured. Also, food cannot be stored in such dishes — its taste deteriorates.

— Steel. Stainless steel is considered one of the safest materials: it is chemically inert and does not tend to interact with food and other substances. Also, this material is durable, resistant to impacts, weighs significantly less than cast iron and at the same time massive enough to ensure stability. On the other hand, steel also has a number of disadvantages. So, due to the high thermal conductivity, it heats up unevenly, and it does not tolerate high temperatures well — characteristic iridescent stains of the “tint colour” appear. Food in such pans tends to burn — in the end, you either have to put up with this, or look for models with a non-stick coating (and here safety is already determined by the properties of this coating, see below). Washing steel utensils is also quite difficult — abrasive detergents scratch the coating and spoil the appearance, and without them it can take a lot of time and effort.

— Aluminium. The main advantage of aluminium is its low price and, accordingly, availability. Also, it is characterized by good strength, high thermal conductivity and, accordingly, fast heating, and such pans cool down for quite a long time. However, this material also has a number of significant drawbacks. For example, food in an aluminium pan tends to burn, and washing it is associated with a number of difficulties — it is undesirable to use acids and alkalis, the coating is easily scratched. In addition, thin pans are very sensitive to overheating and can warp; this is especially critical on electric stoves, where it is quite difficult to control the temperature, and a flat bottom of the dishes is especially important. Light weight can be called both an advantage and a disadvantage of aluminium: it reduces the stability of the pan, but also makes it easier to work with it. As a result of all of the above, this material is used mainly in inexpensive dishes. Aluminium frying pans can be produced using different technologies, they are described in more detail below; here we note that if the characteristics of the pan indicate simply “aluminium”, then most likely we are talking about a stamped product.

— Extruded aluminium. Stamping is the simplest technology for the production of aluminium pans, it is inexpensive. However, the quality of such products, usually, does not shine: the thermal conductivity is relatively low, and the sensitivity to overheating and the tendency to deformation are high. However, these moments can be partly offset by an increase in thickness or the use of additional inserts; the most advanced of the "thick" aluminium frying pans can be comparable in performance to cast products (see below).

— Forged aluminium. Forging technology in the case of frying pans is good in that it provides the fibrous structure of the metal. This has a positive effect on strength and weight and provides quite decent performance (in particular, thermal conductivity) even with a relatively small material thickness. However forged pans are somewhat more expensive than stamped ones.

— Cast aluminium. This technology involves the manufacture of dishes by pouring molten aluminium into special molds. It is considered the most advanced, because. casting provides an optimal metal structure, as a result — excellent thermal conductivity and high reliability. However such pans are more expensive than forged and, moreover, stamped, and they weigh a little more (the latter, however, is not necessarily a drawback).

— Anodized aluminium. The term "anodized" does not describe the production technology of the cookware itself, but a specific way of processing the aluminium surface; the dishes themselves can be stamped, forged, and cast (see above). When anodized, a strong protective layer is formed on the aluminium surface, which prevents metal from coming into contact with the contents of the pan. This layer is resistant to acids; and if it is not recommended to store food for a long time or cook “sour” dishes in an ordinary aluminium frying pan, then the anodized one has no such restrictions. And in general, such a coating is considered absolutely safe for humans. The disadvantage of this option is traditional — the high price.

— Copper. One of the key advantages of copper is its unusual appearance; thanks to the reddish-golden colour, such dishes really look beautiful and stylish. On the practical side, this material is notable for its high thermal conductivity, thanks to which the pan heats up quickly and evenly — and this contributes to high-quality and fast cooking. Copper is not suitable for regular contact with food — this leads to oxidation and the appearance of harmful substances; however, this disadvantage is compensated by the use of additional coatings (eg, tin or steel). But the unequivocal disadvantage of this material is the high cost. In addition, the copper surface loses its luster literally after the first cooking, and to restore its appearance, it must be washed manually with special products. Thus, few copper pans are produced nowadays, mainly these are “designer” dishes designed for kitchens of a certain style.

— Ceramics. Ceramics accumulates and retains heat well, moreover, it tolerates even strong heat without problems and allows the use of the oven without any restrictions. On the other hand, the thermal conductivity of this material is not very high, and it is not well suited for use on burners. As a result, mainly tagines are made ceramic (see "Type"), designed specifically for cooking in the oven.

The type of non-stick coating used in the pan (if present — some pans are not specially coated).

If the characteristics simply indicate the presence of a coating, without specifying its type, it should be assumed that this is most likely Teflon (functional, but short-lived and requiring careful handling — see below for more details). This will give the maximum guarantee against various troubles. And here is a detailed description of the different types of non-stick coating:

— Teflon. Coating based on polytetrafluoroethylene, also known as Teflon. One of the most popular options in modern frying pans is relatively inexpensive, very convenient to cook, and easy to clean. At the same time, this material has its own characteristics in use. First of all, it should be protected from scratches as much as possible: when cooking, you should use a wooden or silicone spatula (not metal, not to mention knives), and when washing, you should not use abrasive products and metal sponges (however, this is usually not required). If a scratch or some other damage still appears, you can’t use a Teflon pan — it starts to release harmful substances, the only option is to replace the dishes. This coating is sensitive to overheating (the release of harmful substances also begins, cracks may appear), it cannot be used on high heat and is not recommended for use on electric stove...s. In addition, it is believed that the thickness of the Teflon pans was at least 5 mm, preferably a multi-layered bottom(see "Additional"). Also note that even the highest quality Teflon, with the most careful handling, has a limited service life — usually about 5 years.

— Ceramic. A coating created as an attempt to eliminate some of the shortcomings of Teflon. Its main advantage is complete harmlessness: ceramics do not emit harmful substances at high temperatures and scratches. At the same time, it is rather difficult to scratch it, and therefore you can use spatulas made of any material with a frying pan, wash it with abrasive products, etc. In addition, this coating looks quite aesthetically pleasing. At the same time, it is a type of glass and, like any glass, is quite sensitive to shock. Another drawback is the delicacy in washing: hot ceramic pans cannot be placed under cold water (otherwise cracks or even chips may appear), and they are poorly compatible with dishwashers.

— Stone (marble). This category includes all coatings reinforced with interspersed stone chips. The material of such inclusions can be different: marble, granite, other minerals, including their combinations. Such solutions are usually more stable and durable than Teflon, however, the specific properties may be different, so the operation features must be specified in the instructions for the dishes.

— Titanium. Titanium-based non-stick coatings are remarkable primarily for their high strength. So, if it is recommended to use wooden spatulas on all other varieties, then titanium surfaces often allow work with metal appliances (however, this point still does not hurt to clarify according to the instructions for the pan). On the other hand, such coverage is quite expensive.

— Enamel. Enamel-based coatings are notable for good strength and scratch resistance, they normally tolerate contact with forks and even knives, and are not afraid of overheating. The non-stick properties of such coatings may be somewhat worse than other varieties, but it all depends on the specific type of enamel. Of the unequivocal disadvantages, one can name a relatively weak thermal conductivity and the likelihood of chips during impacts and falls. In addition, some types of enamel have a microporous structure and require more oil when frying than other types of coatings. Therefore, this option is relatively rare.

— Is absent. The lack of a non-stick coating in the design of the pan is not always a clear disadvantage. Firstly, additional coatings inevitably affect the price (and the better the composition, the more expensive it is); secondly, many of them require careful handling (see above). Thus, uncoated pans are less expensive and easier to clean (although the cleaning itself can be quite a laborious process). It should be noted that some materials themselves have non-stick properties; a typical example is cast iron (see “Frying pan material”).

— Induction bottom. Possibility of use of a frying pan on electric stoves of induction type. Heating in such stoves occurs due to the electromagnetic field created by special elements, and it is not the stove that is heated, but the dishes directly standing on it. This is convenient in many respects, but it imposes rather severe restrictions on materials — not all utensils, even metal ones, will work normally with this technology. Therefore, when choosing a frying pan for an induction cooker, you should separately pay attention to compatibility.

— Multi-layered bottom. A bottom made of several layers of a particular material. This design is believed to provide additional strength, resistance to overheating and uniform heating, as well as reduce the likelihood of deformation. However, such pans cost accordingly.

— Corrugated bottom. The bottom, which has a set of protrusions — usually in the form of characteristic stripes. Such a surface may cover the entire working area of \u200b\u200bthe pan or only part of it; and most models with this feature belong to one or another type of grill (see "Type"), although there are other types of pans with a corrugated bottom. Anyway, the peculiarity of such a surface is that only protrusions are in direct contact with the product being cooked, and fat, vegetable juice or other liquid that boils under the influence of h...eat flows into the recesses between them. Due to this, characteristic fried stripes form on the finished dish, and the surface between these strips is not so much fried as welded. The corrugated surface is considered optimal, in particular for cooking meat: since fat can drip off the product, the finished dish is less greasy than when using a smooth surface. Also, such surfaces are quite convenient when frying fish and some other types of products.

— Thermal sensor. The indicator signaling about degree of heating of a frying pan. The simplest and most common version of such an indicator is an insert made of a special material that changes colour when heated to a certain temperature. There are also more advanced options, up to built-in digital thermometers with displays for monitoring temperature and an audible signal when it reaches the desired value. Anyway, if you have a temperature sensor, you will not have to check the degree of heating with the help of improvised means — a drop of water, a piece of dough, etc. In addition, the temperature sensor prevents excessive heating and saves electricity or gas (depending on the type of stove). And for models with a Teflon or marble non-stick coating (see above), as well as aluminium cookware (see “Frying pan material”), the latter is also important because when overheated, the coating can release harmful substances, and aluminium can deform. However the temperature sensor is only a signal device, and you still have to take measures to avoid overheating manually.

— Drain chute. A device in the form of a characteristic goon or spout on the edge of the pan, which allows you to conveniently drain non-fat, sauce, gravy and other liquids from non-fat. Drain gutters are often made in pairs — from opposite sides; due to this, holding the pan by the handle, you can drain its contents both to the right and to the left — depending on which direction is more convenient or more accessible at the moment.

— Removable handle. Detachable pan handle. This feature is useful primarily for those who plan to use the pan as oven dishes — dishes without a handle are easier to place inside. And if the handle is bakelite or wooden(see "Handle Material"), then it must be removed before installation in the oven — these materials do not tolerate high temperatures. In addition, the ability to remove the handle makes it easier to store and transport — in this respect, this function is similar to the folding handle described below.

— Foldable handle. A feature found mainly in grill pans (see "Type") of square and rectangular shapes (although there are exceptions to these rules). A similar handle is mounted on a swivel mount, and when folded, it fits directly on the working surface of the pan and in this position does not protrude beyond its edges. This greatly simplifies storage and transportation, including in comparison with the removable handles described above: the folding device is always with the pan without getting lost. On the other hand, not all such handles are compatible with ovens; and if such compatibility is provided, it is often necessary to use a lid so that the folded handle does not lie directly on the dish being prepared.

— Auxiliary handle. The presence of an additional handle on the pan, on the opposite side of the main one. Such a handle is much shorter and usually has the shape of a loop; its presence allows you to easily hold the dishes with two hands, which is convenient for large volumes of cooking. Note that frying pans with a pair of identical handles (like those that are installed on pans) do not belong to this category.

— Dishwasher safe. Possibility of washing the frying pan in the dishwasher. Such machines have their own requirements for dimensions and materials, and therefore, if you plan to use a dishwasher, you should choose compatible pans — they are guaranteed not to create problems.

— Use in the oven. The possibility of using a frying pan for cooking in the oven. Such pans must be able to withstand high temperatures well (especially for non-stick coatings, see above), and are often equipped with either a removable handle or small paired handles, which facilitates placement in a limited volume. Usually, stewpans and woks are made “under the oven”, and among ordinary frying pans (see “Type”) this function is quite rare.

— Internal partitions. Partitions dividing the working surface of the pan into separate zones. This feature allows you to cook several dishes at the same time and avoid mixing flavors. Also note that in some models, individual zones differ in the shape of the surface: on one side of the partition, the bottom can be corrugated (see above), on the other, traditionally smooth.