Instructions for choosing the best frying pan for gas stoves

The taste and quality of steaks, pancakes and even a simple omelet largely depend on the quality of the pan in which the food was cooked. Ideally, the kitchen should have several frying pans of different diameters, wall thicknesses and heights, as well as materials, because it’s not for nothing that professional chefs cook different dishes in different frying pans. For example, a grooved grill pan is more suitable for frying meat, and any frying pan with a non-stick coating will do for frying eggs.

But since we are not chefs and most often use only 1-2 frying pans, this material will talk about how to choose a frying pan for universal use, that is, a round frying pan with an average diameter of 24-28 cm.

Consider the features of your stove

The correct cookware matches the stove.

Gas stove

Any frying pan with a bottom thickness of 5 mm or more is suitable for it: thinner ones can change shape when overheated and quickly become unusable. It is better if there are grooves at the bottom.

Induction cooker

You can only take frying pans with a ferromagnetic bottom. They have special markings, as in the picture below.

However, you don’t have to look for the markings, but simply attach a magnet to the bottom of the dish. If he is attracted, the choice is correct.

Glass ceramic hob

For it, frying pans with a smooth, flat bottom, preferably matte and dark, are optimal. Aluminum and copper cookware without a coating on the outside is not suitable: it can leave marks on the surface of the stove.

Electric stove

Feel free to use any pans with a flat bottom. You should not buy only aluminum stamping, which will quickly lose its shape when heated.

What to buy

• Frying pan for gas stoves from Tefal, 1,390 rubles →
• Frying pan for induction cookers from Polaris, 2,790 rubles →
• Frying pan for glass-ceramic hobs from Rondell, 3,990 rubles →
• Frying pan for all types of stoves from Polaris, 1,590 rubles →

First: the purpose of the frying pan

Yes, first you have to face the purpose of the frying pan. It would seem that there is nothing complicated, but in fact its form and purpose are interdependent:

1. Classic shape. This so-called A general purpose frying pan that is suitable for meat, fish and vegetables. It can also be used for stewing and even baking if the handle is detached!

2. Wok. An Asian frying pan that is needed for quickly frying noodles, rice, vegetables and meat. Good if you like Vietnamese or Chinese food. Heats up very quickly and makes a crispy crust.

3. Square. Usually goes right with the ribs. Good for frying steaks or vegetables, but not suitable for banalities like scrambled eggs. The pan is also good for bread and sandwiches, because... makes burn marks like on a grill.

4. Pancake house. A thin, small frying pan that is suitable for making pancakes, pancakes and other breakfasts.

Select housing material

How long the cookware will last depends on the material from which it is made.

Aluminum

Aluminum frying pans are inexpensive, lightweight and heat up quickly. They are stamped and cast. The stamping is quite thin and deforms due to high temperatures. It is better to use it for heating, not cooking.

Cast frying pans have thicker walls and bottoms and a longer service life. Although any utensils made from aluminum are not as durable as those made from other materials. It can be easily scratched with a metal spatula or a stiff brush.

Uncoated aluminum pans are good for all but sour dishes. The reaction of organic acids with aluminum spoils the taste of the cooked food. So no experiments with sauerkraut, vinegar, lemon or even tomato sauce. It is also not recommended to cook spicy dishes in such dishes.

The taste may also be affected when food is stored.

Uncoated aluminum should be washed by hand using a soft sponge.

Copper

Copper pans heat up and cool down quickly due to copper's high thermal conductivity. This helps to clearly control the temperature during the cooking process, since when the heat is reduced, the dishes will not retain heat for long.

These pans are also good for cooking over low heat.

All utensils made of this metal are quite heavy. But by the weight when purchasing, you can understand that this is copper, and not just a copper coating. Just compare it with steel or aluminum.

These uncoated pans are washed by hand and with soft sponges. The oxide is cleaned with a special paste.

Stainless steel

Uncoated stainless steel pans are lightweight and durable and will not warp, crack or rust. Any spatulas will not ruin them.

The dishes are not afraid of high temperatures and are suitable for any food. The main thing is not to forget to stir, otherwise the food will burn.

Dishwasher safe. If you use your hands, it is better to use a soft sponge rather than a metal sponge and without abrasives.

Cast iron

These pans are perhaps the most durable. If properly cared for, they last for decades. They are heavy and take a long time to heat up, but retain heat well and release it evenly. They fry, stew and simmer any food.

Ready food must be removed from the pan immediately, otherwise the cast iron will quickly rust. For the same reason, you need to wipe the dishes dry immediately after washing. Do not use detergents or a dishwasher.

After purchasing an uncoated cast iron frying pan, you will have to thoroughly heat it and rub it with oil. A smoke screen in the kitchen is guaranteed, but there will be no problems afterwards. Some brands offer pre-prepared pans. There is an indication of this on the label.

What to buy

• Aluminum frying pans, from 850 rubles →
• Copper frying pans, from 12,990 rubles →
• Stainless steel frying pans, from 1,990 rubles →
• Cast iron frying pans, from 3,990 rubles →

Top 5. Kukmara Marble Induction

Rating (2021): 4.5

The Russian brand Kukmara offers a whole line of Marble Induction frying pans, suitable for all types of stoves, including induction. The most popular model 260a has a diameter of 26 cm, optimal for most families. The innovative non-stick marble coating is applied by spraying, which guarantees its increased durability. The body of the frying pan is made of cast aluminum, has thickened walls and a 6 mm thick bottom, which allows it to retain heat perfectly and cook with health benefits. Products do not burn, are fried evenly, and remain juicy. This dish is quite easy to care for and can be washed in the dishwasher.

Characteristics:

2250 rub. / Russia / Aluminum

Decide on coverage

Often special coatings are applied to pans. Food does not burn on them and you can cook without oil. And the more layers, the longer the dishes will last.

Diamond coating

It is applied to aluminum pans and allows them to be washed in the dishwasher and the use of metal spatulas and spoons. The disadvantage is the high cost.

Ceramic coating

Used for pans made of aluminum, steel and cast iron. Withstands high temperatures, but deteriorates from sudden changes. So you shouldn't pour cold water into a hot frying pan.

Wash only by hand with soft sponges. Hard blades are not suitable.

Marble covering

Suitable for aluminum cookware and dishwasher safe. The peculiarity is that microcracks appear on the surface due to overheating and sudden temperature changes.

Only plastic, silicone or wooden spatulas are allowed.

Tin coating

Internally protects copper pans from oxidation. It spoils at high temperatures and is generally better suited for saucepans. If damaged, it can be restored, for which you will have to contact specialists.

Steel coating

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Apply to copper pans to protect against oxidation. Lasts longer than tin and is good for frying a variety of foods.

Teflon coating

It happens on pans made of steel and aluminum. Permissible temperature for use is up to 200 °C. At higher levels, it releases hazardous substances. It gets scratched quickly, especially due to hard brushes and blades. Damaged by sudden temperature changes. Rarely lasts more than a year.

Titanium coating

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Found on utensils made of steel and aluminum. Mechanical damage is not a problem, and any blades are suitable. The price is quite high.

Enamel coating

Apply to cast iron pans. Dishes with this coating do not need to be heated; they can be put in the refrigerator and washed in the dishwasher. It does not absorb odors and is not afraid of corrosion.

But such pans should not be overheated, otherwise the enamel will crack. Another danger is chips. In their place, rust appears.

What to buy

• Frying pans with diamond coating, from 1,590 rubles →
• Frying pans with ceramic coating, from 2,190 rubles →
• Pans with marble coating, from 789 rubles →
• Pans with titanium coating, from 1,999 rubles →

The best pans for pancakes

NadobaMineralica 728421 24 cm

The aluminum pancake maker has a round shape and has a non-stick coating. It is suitable for electric and gas stoves and has a long wooden handle that does not heat up. Its low sides allow you to fry thin pancakes and conveniently turn them over. The 5-layer coating is completely safe, it does not emit an unpleasant odor and does not cause burning. You can fry pancakes without adding vegetable matter. The handle is made of durable material that does not jump out of your hands, does not deform during use, and is easy to clean. Reviews say that a convenient pancake maker with low sides allows you to create thin, soaked pancakes by quickly turning them over. The coating is non-stick; it is not necessary to use oil when frying pancakes or cheesecakes.

Advantages

• High quality coating
• Durable material
• Wooden handle
• Low sides
• Pancakes don't burn

Flaws

• Not detected

Biol 04221

This pancake frying pan is suitable for lovers of classic recipes, as it is made of cast iron. “Good quality” is added by a processed wooden handle with a removable mechanism. The height of the sides is only 1.5 cm, so it is not difficult to pick up a thin cake. The portions are medium in size - 18 cm in diameter, good for stuffing and rolling dessert tubes. Before first use, it is recommended to carefully read the instructions. The surface must be calcined to a gray color, cooled, and lubricated with oil. It is this protective film that will prevent rust from destroying the product.

Advantages

• Warms up evenly
• Secure handle fastening
• Low price

Flaws

• There is surface porosity

TimA Art granit induction ATI-3125 25 cm

The pan for baking pancakes has a diameter of 25 cm and is made of durable metal, which ensures quick and uniform heating of the entire surface. Thanks to the special granite coating that is used on the inside of the pan, the pancakes do not burn and are easily turned over and removed.

Advantages

• durable non-stick coating
• comfortable handle
• Italian brand
• ease of care

Flaws

• not oven safe

Consider the thickness of the bottom and walls

Classic frying pans with thick walls (at least 4–5 mm) and a massive bottom (from 4–5 mm) are more practical and last longer. Thin-walled ones (up to 3 mm) are more easily deformed, and heating in them is not always uniform.

The bottom may consist of one or several layers; this is indicated on the label. Multilayer is preferable, it does not deform and lasts a long time. In dishes with such a bottom, you can bring dishes to readiness and simmer after turning off the stove; the heat will remain for a long time.

And single-layer models are more suitable for quick cooking or heating.

Variety of colors

Today, frying pans are produced in a wide variety of colors. Ceramic frying pans have the greatest variety of colors, replacing the boring and joyless monotony of Teflon cookware. Thanks to this, even such a simple item as a frying pan can become a real decoration of the kitchen interior. A wide range of colors allows you to choose a frying pan to match the color of the set, curtains, tablecloths, apron or anything else.

Yellow

Green color

Blue

Pay attention to the handle and lid

Pan handles are different. Monolithic ones are as reliable as possible and cannot fall off.

Handles with fastenings - welded, rivet or screws - last a long time if they are made well. Although sometimes the screws will have to be tightened.

Removable handles allow you to put the pan in the oven and then remove it without fear of getting burned. Compact storage is also ensured.

The material also has its own characteristics. Wood and bakelite (a type of plastic) hardly heat up, but you can’t put dishes with such non-removable handles in the oven.

Metal (stainless steel, aluminum, cast iron) is durable, does not burn and is oven safe. The only negative is that you can’t do without potholders.

Another important point is the lid. It's better if it comes included. This way you don’t have to search for the right diameter. After all, the lid must fit tightly to the pan and strictly correspond to its size.

What to buy

• Monolithic frying pan from Polaris, 2,390 rubles →
• Frying pan with a handle on a mount and a lid from Tefal, 2,280 rubles →
• Frying pan with a removable handle from TVS, 2,990 rubles →

Price

High-quality tableware cannot be very cheap, because branded tableware consists of high-quality materials and undergoes thorough quality control. Refrain from buying dishes for 100 rubles, which may not only be short-lived, but also unsafe. With little finances, it is quite possible to find high-quality goods from domestic manufacturers for 500-1000 rubles, while European brands can cost 3-5 times more. In any case, do not try to save money, as it is better to spend money on a quality product that will serve you for many years than to buy a fake and soon spend money on buying another frying pan again.

We hope that our tips will help you choose a beautiful and convenient frying pan that will become your reliable assistant in the kitchen. You can start choosing a frying pan right now. And these are just some interesting models:

Buyer's checklist

1. First of all, think about what exactly you are going to cook most often.
2. Buy only pans that are suitable for your stove.
3. When choosing a body material and coating, decide what is more important to you: service life, cost, maintenance features or other parameters. Thus, heavy cast iron frying pans will last for decades, and caring for them is not too difficult. Cookware with diamond and titanium coating also has a long service life, but you can’t call them budget. Inexpensive Teflon-coated aluminum pans are convenient to cook on, but they won’t last very long.
4. Choose frying pans that are the right size for you.
5. Make sure the bottom and sides are not too thin if you want the pan to last a long time.
6. Check how comfortable it is to hold the handle.
7. Immediately select a cover if it is not included.
8. Inspect the pan from different angles so as not to miss any defects.

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Operating rules

Recommendations for caring for kitchen utensils are usually given on the packaging, and they must be strictly adhered to in order to extend the life of the utensil. The basic general rule for almost all types of such frying pans is that when cooking in them, only wooden or silicone spatulas should be used, no metal.

When purchasing such a frying pan, you should be aware that this item is far from eternal: in the foreseeable future it will certainly have to be replaced, because the coating will inevitably become unusable. How to understand this?

• Blisters appeared on the coating.
• The food began to burn.
• The inside of the pan is cracked.
• The coating has chipped.

Following the operating instructions will help extend the life of such a delicate piece of kitchen utensil. Well, when buying a new frying pan, you cannot save money: cookware from an untested brand at a low price will most likely turn out to be an unsafe and short-lived fake.