Comparison Brizoll Optima O2440G-P 24 cm vs Biol 10241 24 cm black

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.

— 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.