Size
The total size of the pan (not including the handle). For round models, in this case, the outer diameter is indicated, for square ones — most often the outer size on one of the sides. For sets of several frying pans (see "Quantity in a set"), respectively, data are given for all items from the set.
The smallest modern frying pans are
18 cm,
16 cm, or even
less. Most models fall in the 20 to 28 cm range, with even diameters being much more popular than odd ones. So, products with sizes of
20,
22,
24,
26 and
28 cm are produced noticeably more than models of
21,
23,
25,
27 and 29 cm. And in the largest frying pans, the diameter is
30 cm or more ; There are many such models on the market.
In general, the size primarily depends on the total capacity of the pan and the ability to place certain ingredients on it (a large piece of meat, a whole fish, etc.). The actual volume, however, is also associated with the height of the sides (see below); however, frying pans of the same type tend to be similar in this height, and their capa
...city is characterized primarily by their diameter. In addition, the overall dimensions of the cookware also determine the possibility of using it in a particular oven (if there is such a possibility in principle, see "Functions and Capabilities"); but compatibility with a particular burner is best assessed by the directly claimed bottom diameter (see below) — it is usually less than the total diameter, with rare exceptions.Bottom thickness
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.
Wall thickness
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.
Wall height
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.
Non-stick coating
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”).Country of origin
Country of origin of the brand under which the pan is marketed. Usually, it is indicated by the "homeland" of the manufacturing company or by the location of its headquarters.
There are many stereotypes associated with the “nationality” of brands and products, but most of them have no basis nowadays. First, the actual place of production is often different from the brand's country of origin. Secondly, the quality of the goods depends not so much on geography, but on the policy of a particular company and how carefully this very quality is controlled in it. Therefore, you should pay attention to the country of origin of the brand only if you fundamentally want or (do not want) to support a manufacturer from a certain state. Quality is best judged by the reputation of a particular brand and the general price category.
