Many chefs tend to believe that you can cook a masterpiece on anything, but it is possible to do it quickly and without risk only if you use high-quality and safe utensils. Good frying pan modern market it seems to be not uncommon, but it can be quite difficult to recognize it among hundreds of options. Portal Marka.guru prepared a rating of dishes for frying and stewing from various manufacturers. Readers will get the most useful information by choice, they will find out what the best frying pan is, get acquainted with the characteristics of popular models, their advantages and disadvantages according to experts, experienced chefs, as well as users who have left reviews on popular resources.

The frying pan is different, one can be ideal for frying and stewing, but the other is just for scrambled eggs and will do. There is important characteristics which must not be forgotten under any circumstances.

1. bottom thickness. This is the most important indicator of uniform heating of food and competent cooking over low heat. As a rule, the heaviest with a bottom of 1.5 centimeters or more will be a high-quality cast-iron pan. Such dishes are not afraid of damage, but often do not have non-stick coating because of which she is underestimated by the hostesses. In extinguishing, she will not be equal, so you should pay attention.
2. Cover type. In stores you can see a lot of non-stick coatings of different price levels. This is cheap Teflon, and mid-range ceramics, titanium, marble and even pearl, but you should not pay attention to modern marketing tricks. A high-quality ceramic-covered frying pan will fully satisfy the needs both in terms of price and properties. For those who plan to use the dishes too actively, it is worth paying attention to titanium, it is an order of magnitude more expensive, however, it will last for many years.
3. Handle shape and length- individual characteristic. Worth experimenting in the store. If it’s uncomfortable to keep even at the time of purchase, hardly anything will change after. If the handle is comfortable, and also removable, it should probably be preferred to other options. For frying meat and bringing it to readiness already in the oven - this is great option, providing a minimum of soiled dishes.
4. The shape of the pan. Plenty of stewpans, woks, grills and pancake makers let your imagination run wild, making it difficult to choose. It is worth thinking about what is cooked more often, based on this and making a choice.

And now more about what pans are offered to consumers by well-known manufacturers of cooking utensils.

1. Tefal

The leader of the rating was a popular French brand. He deserved the first place due to the quality of the products, their availability and thoughtful approach to the cooking process. Do not think that the dark coating inside is classic Teflon. Not at all, these are modern coatings PowerGlide, Titanium Pro, Titanium Excellence, Prometal Pro, which the company is constantly improving and striving to make more resistant to any mechanical stress. Tefal non-stick pans clean up perfectly, are ready for extreme temperatures, and allow you to cook without the use of fat and oils.

The brand's calling card is the Thermo-spot indicator, which signals that the pan is sufficiently heated to start frying.

In stores you can find both budget aluminum models and unique ones made of stainless steel with ceramics and sapphire dust for induction cookers and ovens, which are not at all afraid of metal spatulas and knives. The price range is large, but pans of the middle price segment from 1,500 to 4,000 rubles remain the most popular.

• reliability and safety of the materials used;
• uniform heating of products;
• the presence of temperature indication;
• stylish modern design.

Cons: paint fades quickly on glossy models.

Prices on Frying pan Tefal Extra 28 cm:

2. Kukmara

The brand comes from Kazan, in fact, this is the name of the area in which pots, cauldrons and frying pans of excellent quality have been made for more than 60 years. Products have affordable prices and characteristics that meet the latest trends in the world of tableware. In the catalog you can find a wide variety of utensils: these are pots, and braziers, stewpans and barbecues, and of course, a great variety of pans with non-stick, ceramic and decorative coating. Many housewives appreciate this brand for its durability and quality of workmanship.

The best pans can still be used even after 10 years of active use.

At the same time, the price range is pleasing to the eye: small pancakes can cost 400-600 rubles, and a large saucepan with a thick bottom, a convenient lid and a ceramic coating from 1500 to 2500.

• quality and durability;
• variety of models and sizes;
• low price;
• purchase availability.

Cons: all coatings require careful handling.

Prices on Frying pan Kukmara Marble 26 cm with removable handle:

3. Biol

Ukrainian company since 1999 has been manufacturing aluminum and cast iron cookware with modern coatings and without them. Cast braziers, pancakes and deep stewpans are widely used.

Most Biol pans have unheated silicone or wooden handles with removable fastening mechanisms, which allows them to be used in the oven and stored compactly.

All materials used in the production are safe and environmentally friendly. The price adds to the attractiveness, a deep frying pan with a non-stick coating and a glass lid will cost less than 2,000 rubles.

• simplicity and availability of products;
• only safe aluminum and cast iron with and without coating;
• thickened bottom;
• low price.

Minuses: thin layer ceramic coating quickly becomes thinner and loses its properties.

Prices on Frying pan Biol 0126 26 cm:

4. Rondell

A German brand bought by the Chinese in the early 2000s, however, the quality and materials have not changed much since then. Rondell is still recommended by many chefs as the best professional pans on the market. There are many models in the lines of stainless steel and aluminum with non-stick coating.

The business card of the brand is a three-layer stamped bottom for better and uniform heat transfer.

Another one distinguishing feature- long and rather heavy handles, which are installed even on light pancake makers and small frying pans for scrambled eggs - the dishes become unstable and tend to roll over. Prices are completely dependent on the premium range and materials. For example, a saucepan with a lid and a non-stick coating will cost at least 5,000 rubles.

• safe materials;
• variety of forms and models;
• coating resistant;
• three layer bottom.

Cons: overpriced.

Prices on Frying pan Rondell Mocco RDA-276 24 cm:

5. Neva-metal dishes

Durable coated cast utensils - the profile of the St. Petersburg plant. Thick-walled pans are not subject to deformation, active wear. Excellent quality of coverings has a long-term guarantee.

On the "Titan" and "Diamond" series, the manufacturer gives a 3-year warranty even when using metal appliances during cooking, and on the line of frying pans with a classic non-stick coating - 1 year.

Nevertheless, buyers note that even when the ceramic or titanium layer is erased, the dishes do not lose their qualities in any way and the products do not burn and everything is also evenly heated.

The cost of the popular deep frying pan with titanium coated ranges from 1200 to 1700 rubles.

• high quality products;
• long warranty period;
• safe materials;
• abrasion resistant coatings.

Minuses: the lineup limited.

Prices on Frying pan NEVA METAL DISHES Special 9026 26 cm:

6. Fissler

The German quality of brand dishes with an impeccable reputation is expensive, and in every sense. Many chefs tend to believe that their best pan was named after a talented entrepreneur who cherished high level tableware production.

Each pan has its own passport and a 5-year warranty. Moreover, everyone who has dealt with this brand knows that with proper operation, both the base and the non-stick coating will last much longer, fully justifying their price.

In the lines you can find models made of cast aluminum and stainless steel with author's Teflon, steel and ceramic coating. The cost of running models is from 6,000 to 10,000 rubles.

• an infinite number of rulers with different characteristics;
• unsurpassed German quality;
• modern design;
• safe materials.

Cons: high price.

Prices on Frying pan Fissler SensoRed 26 cm:

7. TVS

Italian tableware affordable prices- the dream of any hostess. For several decades, the brand has been pleasing quality products with excellent non-stick properties and even heat distribution. Among popular coatings, ceramics, titanium, granite were among the first launched by TVS. International quality and safety standards, diplomas of various competitions - all this is absolutely deserved.

A wide range of affordable aluminum frying pans with removable handles for use in the oven.

The average price for brand products ranges from 1500-2500 rubles.

• excellent workmanship;
• safe durable materials;
• variety of models;
• affordable prices.

Cons: heavy handles, can tilt light pans of small diameter.

Prices on Frying pan TVS Vinci 24 cm:

The Swiss epitome of quality and durability.

The basis of the brand's frying pans is cast aluminum with the addition of silicon, and the internal diamond coating is the author's patented invention of the company.

It is practically unaffected external influence and is considered the most durable of all existing. The brand appeared on the market in 2001 and managed to conquer it with the quality of products and the constant improvement of technologies. Already in 2010, Swiss Diamond specialists managed to increase the strength of the coating, which was already impressive in its properties.

A huge number of models allows you to choose the optimal size and shape for each specific dish and cook.

The cost of a deep frying pan with a lid can range from 7,000 to 13,000 rubles.

• coating durability;
• materials not prone to deformation and abrasion;
• Swiss quality;
• rich variety of patterns.

Cons: high price.

Prices on Grill pan Swiss Diamond Prestige Cast PC 42626R 26x26 cm:

9. Gipfel

This is an international brand that is successful all over the world due to the high quality of the dishes produced, author's resistant coatings, as well as the original design and many modern models.

The company's best frying pans can be washed in dishwashers, metal appliances can be used - it is almost impossible to damage them.

Most of the manufactured cookware is made of cast aluminum, some rulers are made of cast iron and stainless steel. German quality cannot be cheap, especially since we are talking about a world-famous brand, so the price range for popular models is from 6,000 to 10,000 rubles.

• high quality;
• author's resistant coatings based on titanium and ceramics;
• thick walls that retain heat;
• machine wash resistant.

Cons: Riveted handles can loosen over time.

Prices on Frying pan GiPFEL GEMIOLA 24 cm:

10.Vitesse

This is a budget cookware made using modern technologies production.

Most of these are aluminum pans with a ceramic coating, they can be found in most hardware stores.

But there are also exclusive thick-walled cast iron rulers and attractive stainless steel models. You can choose from dozens of classic models for stewing and frying, as well as take a closer look at grills with non-stick coating, bright saucepans with colored enamel. Vitesse captivates with a variety of shapes, characteristics and a surprisingly low price, which does not exceed 2000 or 3000 rubles, and running models are even cheaper - 1000 or 1700.

• safe materials;
• a wide range of dishes;
• quality performance;
• comfortable handles.

Cons: coatings require careful handling.

Prices on Frying pan Vitesse Granite VS-4013 26 cm:

Conclusion

Top 10 most reliable and well-known manufacturers of frying pans for cooking various dishes presented the main features of the products of each brand. We hope that the positive and negative aspects of popular brands will help you choose high-quality dishes for your home and, most importantly, as safe as possible.

The culinary abilities of any housewife will be better if you use the right utensils when preparing dishes. It is difficult to imagine a modern kitchen without a variety of frying pans on it.

Even some 15-20 years ago, women could not even think that such helpers would appear on sale, on which you can fry pancakes without oil or cook meat, vegetables, and fish on the grill.

Today, pans are presented in a huge assortment, and the more difficult it is for housewives to find their dishes. So which pan is best?

Choosing a frying pan for the home, you need to look not only at the appearance of the dishes, but also at its functionality.

Main characteristics of the frying pan which directly affect its ability to fulfill its purpose and the duration of its service life are:

• the weight. The pan will serve the hostess longer, the greater its weight;
• the size. The degree of heating depends on the volume and diameter of the pan. The smaller the cookware, the faster it will heat up and cook food. For not big family Compact frying pans are fine. A cell of society of 4-5 people needs a more substantial frying pan. It is suitable not only for frying food for the family, but also for preparing other voluminous dishes;
• a pen. It can be removable, screwed or monolithic (to form a unity with the main dishes). The screwed handle is of lower quality, over time it can loosen and fall off. Monolithic is stronger, but for cooking in a pan using oven a frying pan with a removable handle is more suitable. She will save space in the closet;
• coating. Teflon and ceramics are the two main pan coatings that cooks love so much. Cooking on them will make it possible to fry foods well. The hostess herself must decide with which coating to choose a pan, based on the purpose of the dishes and her financial capabilities.

Food will not burn only if the frying pan is chosen correctly. More quality materials resistant to detergents and cleaning agents and will allow the dishes to work for years.

Others become scratched after a month, making cooking problematic due to the loss of the original non-stick properties. So how do you choose a good non-stick pan?

First of all, you need to pay attention to the thickness of the coating, on which the service life of the pan directly depends.

According to generally accepted standards, it should be at least 20 mm. Modern manufacturers upgrade the type of coating, applying up to five layers, each of which fulfills its purpose.

Non-stick pans come in cast iron, aluminum or steel. Aluminum is used more often than others because it heats up faster.

Aluminum pans are of two types.

1. stamped, in which the thicker the sheet that was used in the production, the longer the dishes will last. The bottom thickness of a high-quality frying pan should be at least 2.7 mm. If it is less than the specified figure, then such dishes will quickly lose their properties.
2. cast- with a thicker bottom and edge along the edges. This makes it more reliable. Cast pans are quite heavy with a bottom thickness of 5-7 mm. Their service life is extended up to 7 years.

How to choose a grill pan?

The modern kitchen assumes that every woman has a grill pan on it. First of all, in order to diversify the family menu with healthy and tasty food. However, not everyone knows how to choose the right type of frying pan.

The most important thing to keep in mind when going to the store the following criteria:

• material;
• type of stove on which you will cook;
• the shape, size and handle of the pan;
• the height of the bowl, the size and number of sides at the bottom;
• the company that produced the miracle technology.

The grill pan can be made of different materials - cast iron, ceramics, Teflon, aluminum. The weight of cast iron is compensated by its long service life, resistance to scratches and other damage.

Ceramics are very resistant to impact. high temperatures and can be successfully used for cooking in the oven.

Teflon grill pans are the most popular today, due to their high non-stick properties. However, this positive quality fades before the possibility of harming the body due to the release of chemistry if the integrity of the coating is violated.

The light weight and high thermal conductivity of aluminum pans gives them certain advantages over others. However, aluminum does not like high temperatures, so such dishes will not last long.

It is also worth remembering that the selected pan should correspond to the stove on which you will cook. If the stove is covered with glass-ceramic, then the bottom of the cookware should be smooth and even. Otherwise, there is a risk of scratching the surface of the stove.

If the question is how to choose a frying pan for an induction cooker, in this case aluminum or cast iron is more suitable.

The shape of the pan does not play a fundamental role in the choice. She is more in charge of design and aesthetics. Buying a round or square product is a personal choice for everyone. However, square pans have more volume, so they will come in handy for a large family. For a family of two, preference should be given to a round shape.

The height and size of the furrow and sides is one of the most important aspects when choosing a grill pan. But there are no difficulties here either. For large volumes food, you should buy a pan with high sides and, conversely, low sides are suitable for small portions.

Speaking of furrows, you need to buy a pan in which they are high so that the food comes into contact with the bottom as little as possible. Then the food will be more juicy and tasty.

Ceramic frying pans - enough the new kind, but already enjoying well-deserved popularity. And not in vain! Unpretentiousness in care, durability, usefulness in the preparation of products - these are the strengths of the new cookware.

Speaking of ceramics, it can be noted that it is much more convenient to use than its comrades made of aluminum and cast iron.

Such dishes do not interact with products, do not spoil their taste and are completely safe for human health. But how do you choose a ceramic-coated pan?

The most important thing is to determine the diameter of the dishes that suits you. 24 centimeters is the generally accepted standard. But it is better to buy several pans that will be of different sizes.

Cast iron, steel and aluminum are the main materials that are used in the manufacture of ceramic pans. Vegetables, fish or meat are best cooked in a cast iron pan. But for scrambled eggs and pancakes more suitable aluminum option.

You need to buy such products in trusted stores. It is better that the company that produced the dishes is known and gives a guarantee for its products. The price of such pans cannot be low. A small cost should alert and cause a refusal to purchase.

Today, the fashion for Chinese cuisine is widespread. But you need to cook her dishes not only with the use of special seasonings, but also in suitable utensils, which is a wok pan.

It makes it possible to cook food using a minimum of fat or oil. The special shape of the pan makes it easy to turn over the ingredients by picking them up from below with a spatula or tongs.

Even heating makes cooking faster. In a deep bowl, you can not only fry food, but also stew and steam. But which wok pan is better to buy? Knowledgeable people it is advised to purchase a wok made of cast iron or steel.

Stainless steel's quick heat-up capability saves cooking time. But she also has a minus - she requires very careful and careful handling.

Cast iron wok pan is characterized by increased non-stick properties and excellent heat capacity.

In order to warm it up, you do not have to turn on the stove at full power. A little light is enough. Rust that has appeared is easy to eliminate by calcining the pan. The disadvantage of a cast iron skillet is its heavy weight.

The bottom of such pans is convex or even. For frying on electric stove preference should be given to a wok with a flat bottom. If you have a gas stove, then it does not matter what shape of the bottom the assistant will have.

Important points are the handles and the lid. Handles should be well fixed, it is better if they are lateral for ease of use. When choosing a wok, give preference to one that has a steam hole in the lid.

Pancakes are not as easy to make as it might seem at first glance. It seems that everything is according to the recipe, the proportions in the ingredients are observed, and each new pancake comes out lumpy.

It turns out that the custom frying pan can be the reason. It has long been no secret that for the preparation of such dishes is used special utensils. How to choose a pan for pancakes? What should it be so that the pancakes do not stick and, when baked well, turn over and be removed easily?

The best frying pans in which you can bake pancakes without difficulty:

• aluminum with non-stick coating, which does not hold pancake dough, and then perfectly lags behind the surface. Such pans can be with a thick or thin bottom. A thin frying pan heats up faster, but it will also quickly lose its properties and deform;
• cast iron- pancakes will be perfectly baked. However, if you choose cast iron, then first test the pan by weight, otherwise it will be difficult to lift it endlessly later;
• ceramic or marble- you can fry pancakes without oil on them, they last longer and are safe. However, the cost of such pans is several times higher than conventional ones.

The pan for pancakes should be with low sides and optimal width for convenience, flip the pancakes. If you prefer to bake pancakes of small diameter, then it is better to buy a 15 cm frying pan.

TOP 5 best pan manufacturers

We figured out the main characteristics of devices for stewing and frying. It remains to understand which pan is better to buy from a company in order to cook a delicious dinner for your household.

This question is intended to be answered by a brief review of the most famous domestic and foreign manufacturers, whose products are especially popular with Russian housewives.

Tefal

In the first place absolutely deservedly was the French company, whose name has almost become synonymous with quality. It was the Tefal employees who first invented the non-stick coating and still continue to improve their products.

Pros:

Minuses:

• frying pans are not suitable for storing food.

Petersburg company produces cast pans with non-stick coating. Such dishes retain the natural taste of products well, are not deformed, and therefore will last a fairly long time.

Pros:

Minuses:

• wear of the coating over time.

A German company whose production facilities smoothly migrated to China. A feature of these pans is the stamping and fusing of the day, which increases thermal conductivity and speeds up cooking.

Pros:

Minuses:

• high cost (from 2800 rubles);
• gradual abrasion of the coating and, as a result, sticking of food.

"Biol"

A manufacturer from Ukraine, offering both novelty “frying pan” products and classic cast iron products. The dishes of this company differ in quality and availability.

Pros:

Minuses:

• frying pans with a ceramic layer quickly fail.

A company from Tatarstan has been producing aluminum cookware for more than half a century. Until now, manufacturers use Soviet standards, so the quality of the pans is good.

Pros:

Flaws:

• The quality of ceramic coated pans leaves much to be desired.

It turns out that it is not so difficult to answer the question of how to choose a good frying pan. Guided simple advice, you can buy an excellent assistant in the kitchen, which will not only perfectly fry meat, fish or vegetables, but also win compared to pots in terms of stewing. Regardless of which pan you choose, with careful use and care, it will last for more than one year.

Mother of two children. I'm leading household for more than 7 years - this is my main job. I like to experiment, I constantly try various means, methods, techniques that can make our life easier, more modern, richer. I love my family.

Types of non-stick coatings

There are several types of non-stick coatings. All of them are based on polytetrafluoroethylene (PTFE), better known as Teflon. Teflon is a fluoropolymer with unique chemical properties close to the characteristics of noble metals. It is insoluble in alkalis and acids, heat-resistant and environmentally friendly. It was invented in 1938 by chemist Roy Plunkett from DuPont (USA). By freezing tetrafluoroethylene under strong pressure, he obtained a very smooth substance that is resistant to any chemical attack, does not collapse under the influence of sunlight and can withstand large temperature fluctuations. Initially, PTFE was used in medicine, military and aerospace industries, and in 1956 Tefal (France) introduced the first non-stick frying pan to the market.

Frying pan "Smiley" with non-stick coating. Excellent quality.

The Teflon name is used only by cookware companies licensed by DuPont. The rest produce dishes with other types of protective coatings: Diamond Best (Woll, Germany), Hostaflon (Akzo Nobel, the Netherlands), Keravis (Ballarini, Italy), Protectal Plus (Fissler, Germany), Titan (TVS, Italy), Adgelast ", "Stalaflon" (both - Russia), Tefal (Tefal).

The thicker the non-stick coating (according to Russian standards, it should be at least 20 microns), the longer the pan will last. Notable Manufacturers apply the composition in several layers. Tefal has recently developed a new Expert coating, a "pie" of five layers, each with a different function.

Manufacturing companies are constantly improving the quality of PTFE to make it more resistant to mechanical damage. Fissler uses the anchoring of the Protectal Plus non-stick coating. The pan is placed in an electrolysis bath (salt + water). As a result of a chemical reaction, aluminum oxide is formed on the surface of the dishes - a non-stick composition is applied to it. This method provides high protection of the coating, which makes it possible to use metal blades.

Some manufacturers include reinforcing materials in PTFE- particles solid metals or minerals. For example, Teflon Infinity (DuPont) has added special hard minerals that are clearly visible on the surface.

The non-stick titanium-ceramic coating is especially durable. The names in such cases contain the word "titanium": "Titan +" (Woll), "TitanPK" ("Neva-Metal Ware", Russia), "Titan AL" ("Biol", Ukraine), etc. Titanium and ceramic materials applied to aluminum by plasma spraying. The inner surface of the bottom of the pan can be either smooth or embossed, like a honeycomb. Cells increase the area and make heating more uniform.

Titanium is not added to the PTFE itself; a layer is made of titanium under the fluoroplast. First, a layer of titanium oxide is sprayed, on top of it is actually P.T.F.E, aka Ftoroplast-4. So it looks like .

Opinion. the "titanium" coating is the same teflon, has nothing to do with titanium metal .... manufacturers no longer know how to pervert and rename ordinary things with new names.

Cookware base material

The service life of dishes depends not only on the characteristics of the protective layer, but also on the base material - on the metal from which the dishes are made.

Pans with non-stick coating are aluminium, steel and cast iron. Most often, aluminum is chosen for the base, as it conducts heat well: 4 times better than cast iron and 13 times better than stainless steel. This saves time and energy, especially if you have an electric stove.

Stamped and cast aluminum pans with non-stick coating

Aluminum pans are divided into stamped and cast. When stamping, the starting material is sheets obtained by rolling aluminum ingots.

The service life of stamped pans largely depends on the thickness sheet metal from which they are made. The bottom of high-quality stamped products should have a thickness of at least 2.7-3 mm. Frying pans with a bottom thinner than 2.5 mm, although they are the most inexpensive, they also serve not very long - 1.5-2 years. They quickly fail due to deformation of the bottom and overheating of the coating.

Cast aluminum pans are made by pouring molten aluminum into a mold. This allows you to get dishes with a thickened bottom and a side along the edge and increase its strength. Such products are massive. Cast pans with a bottom thickness of at least 6 mm, with walls of variable section with a minimum thickness of 3.5 mm, with a multi-layer non-stick coating on inner surfacecan last 5-7 years or longer depending on use and care.

Coated steel and cast iron cookware

The most popular imported stainless steel cookware is marked 18/10. The numbers 18 and 10 indicate the percentage of chromium and nickel in the alloy.

Cast iron pans are rarely coated with a non-stick composition.

According to statistics, non-stick pans are produced today for the most part. from aluminum and food aluminum alloys. According to professionals, this metal is most suitable for frying pans.

Applying a non-stick layer

Non-stick coatings on the basis of dishes are applied in two ways: by spraying and rolling.

Spraying: Teflon or other coating is applied to the formed body with an industrial spray gun. This is followed by drying and sintering of the polymer.

The rolling method (it is also called roller method) is more productive and economical. In this case, the non-stick composition is fed onto special rollers, between which the workpiece passes several times.

On cast pans, which are much better than stamped pans, the non-stick coating can only be applied by spraying - this is another argument in defense of this technology.

Fake. Rough or smooth?

Do not buy utensils in markets where sellers quite often pass off a layer of black paint on Chinese pans as real Teflon. In fact, such dishes are most often made from non-food metal and are harmful to health. The branded non-stick layer is slightly rough, and the fake one is too smooth.

Classic aluminum pan "Pro Induc" with non-stick coating for daily use, from the cookware catalog. Suitable for all cooktops including induction.

The vending dishware must be weighed in hand. Models that are too light are best left unattended. Such dishes are made of thin metal, which is why they are cheap. In operation, it is unreliable, since the very rapid heating of the walls occurs extremely unevenly. As a result, after some time, the dishes may warp or the bottom will bend. Such a model not only does not tolerate the change of cold and heat, but also deteriorates even if several eggs taken from the refrigerator are poured onto its hot surface at once.

To prevent deformation the bottom of quality dishes either make it more massive than the walls, or supply the so-called anti-deformation discs made of stainless steel.

Opinion. Normal cooks never clean up frying pan. It is either cleaned with salt or rubbed with paper. Nagar is a natural non-stick coating. Despite the unpresentable appearance, it is very functional and allows you to score on all sorts of Teflons (fluoroplastics) and fry without oil in a regular cast-iron "fried" pan.

Cookware for induction cookers

Non-stick pans designed for induction cookers are available in the collections of Castey (Spain), Tefal, Vitesse (France), Fissler, Neva-Metal Ware, and others. The pictogram on the packaging of such a product depicts a stylized induction coil.

The advantage of an induction cooker is that it heats the dishes directly, and not the surface of the stove. Its principle of operation: inductors placed under glass ceramic hob, generate an electromagnetic field above the burner. It induces eddy currents in dishes made of magnetically conductive metals, which heat it up.

Reviews about dishes from different manufacturers

Andrew:
Stainless steel for utensils is different, the best is AISI 304 (USA), the domestic analogue of 08X18H10 (GOST). In Germany, it used to be marked 18/10, now the marking is new 1.4301. So, this steel is not magnetic, because it belongs to austenitic steels. This steel is practically chemically neutral and is widely used in food and chemical industry.

In cheap dishes, AISI 202 and 201 steels are used - in them, expensive nickel is replaced with cheaper copper. Copper is a poisonous metal, remember that copper utensils were always covered with tin (tinned).

Magnetic steel AISI 430 - ferritic, nickel-free, cheaper. Leading European cookware manufacturers use it only for the manufacture of the bottom surface of the multi-layered bottom - so that it can be used on induction hobs.

Inexpensive dishes, such as IKEA, can be made entirely of this steel, which is not fatal, but such a "stainless steel" can rust. Corrosion resistance she is below. There are also martensitic steels (such as AISI 430), but they are usually not used for dishes - they emit chromium. This steel is suitable for making knives due to its high hardness.

I bought two frying pans 1.5 years ago. One for frying from Gipfel, Platinum coating (do not use iron objects), another VARIO pancake maker with titanium coating (you can use iron objects, as it is written in the instructions). And somehow I fried pancakes in both pans and was in a hurry, but the dough was very liquid, in some places I had to pick it up with an iron spatula. As a result, Vario with scratches, and Gipfel at least that (pah-pah).

For the fifth year I have been using Ballarini Professional frying pans, a non-stick coating, at least that, despite not always careful handling and periodic scraping with spoons and forks. The coating is matted, in some places there are noticeable shallow scratches, but in general coverage turned out to be very durable. Worse with outer coating. It absorbs the oil, so one of the pans left permanent brown stains on the gray surface. And in the most commonly used frying pan, the coating has already begun to collapse: either due to frequent heating, or maybe due to washing in the dishwasher.

With my smooth Balarini, it’s exactly the opposite: everything is wonderful on the outside, and the Teflon was successfully scraped off with homemade spoons from the inside.

I have experience with:
1. Cast iron Soviet
2. Aluminum Soviet
3.Early Teflon Soviet
4. Top Tefals
5. Rondell
6. Bieletti

IMHO, Bialetti is the leader. The next frying pan - only this office.

The Amway Duramic coating also contains PTFE. Similar to what I read on the TVS website - titanium and ceramics are added for reinforcement, only the base is stainless steel.

Whether Teflon, whether foolish, it's all the same: the external substance is polytetrafluoroethylene. DURAMIC non-stick coating- the same Teflon in essence (PTFE). There is information that nothing new except for polytetrafluoroethylene has yet been invented. So they patent any "crap" in order to promote their brands and avoid paying for a license. All these coatings "Titan", "Duramic", etc. just combinations different layers, where the most important is the top one and it is PTFE.

About a year ago I bought a "Titan" frying pan from "neva dishes". Although the instructions say that the coating is terribly strong and you can freely scratch it with cutlery, I was afraid of this and scratched it either with a special wooden spatula or with a special Tefal spatula.

After the first use, there were scratches-furrows. It seems that the coating is too soft or the substrate is soft. I usually cook on low heat. I rule out overheating by 100%.

The Titan series at NEVA-METAL ware is also with ceramics and still teflon. And whatever one may say, but all these are just different substrates under Teflon, which does not affect its properties. Even if the backing is strong, the Teflon itself can still be cut or scraped off.

I have been using Swiss Diamond frying pans with a "diamond" coating for a year, until the non-stick layer deteriorates or scratches. So far, they have proven themselves only from the best side. Still, when choosing, I really liked the look of the German Woll. Before that, there were Tefal, Culinary, they went out of order after about 2 years.

I decided to save money on a pancake pan and bought Neva-metal "Titan". Not a bad frying pan, I must say ... But, I think, since I always warm it up empty before baking pancakes, it will not last very long ...

I have two pancakes from the Neva. I really like the quality. Only one problem - pancakes began to fry for quite a long time. Previously, there were two thin Tefalki, they were quickly fried, the bottom of the Neva is thicker, they are heavier, it is impossible to overcook pancakes at all, it is even difficult to fry them to a crust. Pale little pancakes are now obtained. But it does not stick at all, no oil, I fry in a dry frying pan!

Very happy with the De Buyer blue steel frying pan (sold in Metro SS) It is cheap, nothing burns when used correctly. The only drawback is that you need to take care of it like cast iron, do not leave food residue for a long time, do not wash in the dishwasher, wipe dry after washing and preferably lubricate with oil or fat.

I have Woll pans with conventional coating peeled off ... or rather, probably, they "bare" a year later, and for some reason it was not even the frying pan that failed, but the pan for some reason. or extinguish normally ... everything went to the trash.

I have been using Woll for a long time. I usually buy their stewpans (pans with very high sides) so that it is convenient to stew and fry. There is, however, one more low frying pan. Titanium plus finish. Juice juice usually lasts for two years with regular use, certainly not for a year.

Titanium frying pans. Although some aluminum ones contain titanium, this is more commonly called a Teflon-coated aluminum pan. What to buy (so far I figured out, but not completely):
From aluminum - Woll (Wol), but not the cheapest (so without Teflon) and buy nowhere (they say there are fake Chinese made of stainless steel).
Cast iron uncoated - SKEPPSHULT
Cast iron enameled - STAUB or Le Creuset (Le Croisier). These are the best. Which of them will fall. Cheaper ones are not needed, because. there will be uncertainty about the strength of the enamel (and it’s not clear about these either).

Staub and Le creuset are good but it's cast iron - heavy for the home and difficult to use - rusts. If you drop it on the floor, it will crack. Enamel coating or not at all. For the home, cast aluminum is better with good coverage European production. I have Italian Risoli and German AMT at home, very satisfied.

Wholesale saucepan 24 cm with ceramic coating, cast + lid
Saucepan with glass lid Pomi dOro, model CL2461, Diamante collection. Diameter 24 cm, Kerano™ beige ceramic coating on the inside, super strong and durable brushed anodized dark gray aluminum exterior. Handles steel with two-point fastening and rubber inserts. Casting on a special mold with a thickness of the side walls - 3 mm, the bottom - 5 mm, the top edge - 5 mm. Unique steel induction bottom for even heat distribution. Kerano™ is a unique ceramic nano-coating manufactured by Kerano Prudizione Spa, Via dei Mille 40, 80121 Naples, Italy, which does not use perfoctanoic acid (PTFE), which is used in traditional non-stick coatings, which chemically reacts with food during cooking . In addition, Kerano™ has a special nano-finish finish that allows you to cook almost without the use of oil. The absence of PTFE, as well as a super-smooth surface makes the cookware P

Wholesale (from 6 pieces) - 1350 rubles.
Retail - 2000 rubles.

wholesale ceramic coated frying pan
Pomi d "Oro pan, Diamante collection. Beige Kerano™ ceramic coating inside, outer surface - super strong and wear-resistant coating of brushed anodized dark gray aluminum. Steel handles with two-point fastening and rubber inserts. Casting on a special mold with side thickness walls - 3 mm, bottom - 5 mm, top edge - 5 mm Unique steel induction bottom for even heat distribution Kerano™ - unique ceramic nano-coating manufactured by Kerano Prudizione SPA, Via dei Mille 40, 80121 Naples, Italy, when applied which does not use perfoctanoic acid (PTFE), which is used in traditional non-stick coatings, which chemically reacts with food during cooking.In addition, Kerano™ has a special nano-coating finish that allows you to cook almost without the use of oil.No PTFE, and also a super-smooth surface makes Pomi d "Oro dishes an eco standard
Diameter 22 cm WHOLESALE (from 6 pieces) - 740 rubles. Retail - 1100 rubles
Diameter 24 cm WHOLESALE (from 6 pieces) - 830 rubles. Retail - 1250 rubles
Diameter 26 cm WHOLESALE (from 6 pieces) - 910 rubles. Retail - 1350 rubles
Diameter 28 cm WHOLESALE (from 6 pieces) - 980 rubles. Retail - 1450 rubles

Rostov-on-Don +7-904-44-25-119 Denis

I've been using the Castey pan for two years now. It is made of die-cast aluminum with a durable non-stick coating, proven in practice! What I didn’t fry on it: meat, fish, vegetables, and pancakes - not a scratch on the coating, nothing sticks. Of course, I try to use it carefully: I do not use metal appliances and wash it by hand so that the dishes serve longer. Excellent value for money. Recently I saw a Castey crepe maker on the Internet, I will definitely buy it!

My Ukrainian Biol burned down completely in two years ... Everything sticks. Aluminum frying pan, cast and non-stick coating ... Somehow quickly, although they did not scratch anything ...

We recently bought two new ones.

Excellent - I fry both pancakes and cutlets on them, nothing sticks at all, I especially like the light one.

My dears! Has anyone read about the dangers of Teflon coating? When heated, it releases such a "yummy"! The West has long ago abandoned Teflon dishes, due to the rejuvenated "CANCER". All health!

And we have a Teflon one, too, and it’s not for sale anymore, if only the cheapest one. Ceramic coatings in general. Frying pans with this coating are simply excellent.

Found out about Le Creuset coating. The ceramic coating releases lead and cadmium. Let in small quantities - but still. And besides, the exterior painted in multi-colored colors also highlights to a greater extent. The manufacturer Le Creuset is silent about this. I was already going to buy coated cast iron for 14,000, but I found an article in English, where the man studied this issue very carefully. It turns out that all ceramics emit lead, if such an expensive and high-quality one emits it!

All ceramics highlight? That's the news! I thought ceramics were relatively safe.
True, of all my dishes, I like just stainless steel the most. Only now you can’t fry pancakes on it, for pancakes I have ceramic pans. And the pots and other ladles-pans are stainless steel. Is there a problem with stainless steel?

Stainless steel releases some nickel, chromium and copper. It is better to buy a frying pan in which there will be no nickel with the inscription "nikel free". In general, all frying pans emit something. Previously, I also thought that ceramics and enamel were safe. But it turned out - not at all. Especially if the production is in China - it does not inspire any confidence. It's obvious that best option is European-made bare cast iron (Skeppshult). Even though he releases a little iron into food, it is useful for many. To less allocated - you need to pour more oil, and, of course, it is good to wash such a pan so that excess old oil does not accumulate and do no harm.

Take a magnet and check the stainless steel. If it sticks on all sides - good. If not, then get rid of such a frying pan or pan, because it has an excess of nickel, chromium .. maybe something else. All these metals will be washed into the body. If the dishes are made in China, do not even think about it - immediately throw it away.
Chinese stainless steel, even premium manufacturers, does not pass any tests: neither for uniform heat distribution, nor for wall thickness, nor for steel quality.
I read English-language forums on choosing a pan, a lot of articles. People at the sight of made in China just turns out. And there is a reason (translated from English): “Many companies, even famous ones, simply import products from Chinese factories for resale, and often do not spend enough resources to check the quality after the first batch. Cookware made in the US and the EU is a permanent guarantee that the products do not contain harmful or radioactive chemical contaminants, are properly polished, stainless steel is used High Quality. There are many examples of Chinese and Indian utensils containing toxic or radioactive chemical substances, and even more examples when the Chinese utensils fall apart. In contrast, chemical contamination and structural failure are virtually unheard of. kitchen utensils made in USA and EU"
One of the safest pans is stainless steel. We, unfortunately, sell almost all China. If you want really high quality safe frying pan with a lifetime warranty, then pay attention to All-Clad (pr. USA) - one of the best stainless steels in the world. Americans use only their own steel, not Chinese. In our country, All-Clad is naturally not for sale, even via the Internet. I ordered from Amazon All-Clad 4110 26 cm. Three-layer. Do not take a five-layer D5 - you will not feel the difference, and, moreover, it will heat up longer. Avoid All-Clad Emeril - this is a cheap line from China Ave. Also on the less expensive Calphalon (USA) comes across made in China. (It is advisable to punch each pan on different resources, see where it was made). Here is another very high quality Belgian frying pan - Demeyere Proline.

I went to check all my stainless steel: it is magnetized to all bottoms, it is not magnetized to the walls either near the frying pan, or at the ladles, or at the pans. I have a lot of stainless steel at home, there is something to check on, but with all the dishes it’s like that. All-Clad magnetizes even with side walls??
But it’s interesting, Russian-made steel utensils - how is it? I don't have it, I have different manufacturers, China, of course, too, and the EU, but in stores I saw our steel utensils from different factories, how are things with it? Does she have to pass all our tests? Can it be quite comparable with the American All-Clad? It's just that the Americans of our brands, of course, do not know? ..

All-Clad is magnetic on all sides. I read about the magnet on American resources. Someone even goes to the store with a magnet and feels all the pans and pots. But, low-quality metal can also be magnetized. So you don't have to buy cheap stuff.
I don’t know anything about Russian-made dishes. All-Clad produces cookware - three-layer tri-ply, five-layer D5, seven-layer D7 and Copper Core. Do ours do something similar? Or do we only have one layer? Then what kind of comparison with the Americans is worth talking about?
According to the tests, Copper Core is in 1st place, D7 is in 2nd place, and tri-ply is ahead of D5 in 3rd place. Copper Core and D7 will, of course, cost a pretty penny. Tri-ply is the most optimal for buying.
I read with interest literally kilometer-long discussions on YouTube under the video from All-Clad. Americans are simply obsessed with health. And yes, many cook only on stainless steel. Shown and described how to make stainless steel non-stick and other miscellaneous.
Cast iron is also very popular in the USA. Cast iron emits trivalent iron, which is allegedly not absorbed. An egg cooked in a cast iron skillet contains approximately 2mg more iron than an egg cooked in a regular skillet. Iron levels in pancakes increased from 0.81mg to 1.31mg. Excess iron is very harmful. The new pan gives more iron than the old one. One woman wrote that after she cooked in a cast iron skillet, her iron levels skyrocketed. Others write that everything is normal. It probably depends on the body. In short, it is necessary to take iron tests when using cast iron. This is, of course, difficult.

Of course, ours do, everything is about the same, of course there is a multi-layer, Ashinsky plant
my-shop.ru/shop/producer/14225/sort/a/page/1.html
They even have solid-drawn stainless steel
Neva dishes
my-shop.ru/shop/producer/17580/sort/a/page/1.html
And there are others
Here's what to know about them. The American is understandable, but it seems to me that our manufacturers may well have the same thing, it's just that people on our forums do not discuss everything as meticulously as they do on American ones.
For example, sometimes Americans and Europeans highly praise our products (microscopes, for example). And they simply do not know our stainless steel.
And it also seems to me that checking with a magnet is not quite right, the walls may well not be magnetized, and not only because of bad impurities, but also for other reasons, you need to ask our factories.

Quite a lot on Amet and Neva negative feedback. I wouldn't buy. Amet pans crack, food cooked in a pan has a pronounced metallic taste. Neva has a poor-quality non-stick coating (again, Teflon. Health is more expensive to cook on such a coating) often swells.
The quality of the metal varies from batch to batch. I read all this in 5 minutes according to people's reviews and this is enough to draw a conclusion.
And the magnet should stick to the walls. I have an Arcos Forza pan (Spain), but made in China. The magnet sticks very well to the walls.

I got pancake makers from the Neva, with a ceramic coating, not Teflon, I bought the first 5 years ago, that year - a couple more, excellent.
All in all, you really upset me. I have all the dishes - stainless steel, of different brands, including expensive ones, and none of them have magnetic walls. If you change all of it, then I simply don’t have so much money, the dishes have been going for 15 years already. Change is for the next 15 years, and you still need to understand what to change for. ☹

Here's what they write in the States:
"There are two main types of stainless steel, magnetic and nonmagnetic. The nonmagnetic form has a very high nickel content, and nickel is allergenic and carcinogenic. It is much more toxic than iron or aluminum. You can use a little "refrigerator magnet" to test your pans. The magnet will stick firmly to the safer type of pan."
And this is ours:
“Checking the material of the pans with a magnet will not say anything about the quality of the steel or its brand. In this way, you can only check which class stainless steel belongs to and whether the pan can be used on an induction hob. If the magnet is not attracted, then this steel belongs to the austenitic class, if it is attracted, then to ferritic or martensitic.
"If the magnet doesn't stick, then it's the cheapest material."
When I read about it, I immediately attached a magnet to Tescom's frying pan. Not magnetic at all!
The walls of the Tescom pan are very weakly magnetized, the magnet even slips. Tescoma is made in China. And in general we have conventional stores good dishes just do not exist! The brand is European, but everything is made in China. For European dishes and prices will be appropriate, few will buy, so only cheap China and our production is often of dubious quality.
These brands are all magnetized - All-Clad, Demeyere Proline, Sur La Table, Calphalon ...
Inexpensive All-Clad Emeril made in China is not magnetic .. How do you ask?
Therefore, the conclusion suggests itself - if the magnet does not stick, then it is cheap steel with excess nickel and it is not clear what and it is unsafe to use such.
Here is a good and not expensive tableware made in China. Magnetizes. Reviews on Amazon are good.
Farberware Millennium - Pack of 10 About $90.
All-Clad Tri-Ply US 10 Pack It costs already… $614. What a price difference! The cookware has a lifetime warranty.
Here is a man unpacking an All-Clad D5 set. Well .. few people refuse this.
www.youtube.com/watch
Bottom line - good dishes must be ordered from the USA. From the same Amazon, for example. We have exorbitant prices for it or it is not on sale at all. Direct delivery from Amazon to Russia costs more than $80, which, you see, is just a robbery, besides, they send it by UPS - many people have problems at customs. Therefore, it is better to buy through an intermediary - and delivery prices are 2 times lower and a large selection of carriers.

Farberware Millennium is nothing but I can't stand it glass lids. I like it when they are steel too. I like All-Clad, of course, I love good dishes, no less than jewelry, but it has such a price that I don’t even know when I can buy it. ☹
I periodically order from the States, for 5 years with customs the problem was only 2 times - once it didn’t pass, I don’t remember what (it was a long time ago), the second time - they didn’t let the microscope through. They return to Amazon, they return the money. Everything else went through without problems, and this is more than a dozen parcels, so the intermediary, I think, is superfluous.
I pawned All-Clad, now I will lick my lips for a long time (
Demeyere Proline, looked, even more expensive, it feels like. Sur La Table and Calphalon seem to be cheaper, so maybe I'll take a closer look at them...

Stainless steel for utensils is different, the best is AISI 304 (USA), the domestic analogue of 08X18H10 (GOST). In Germany, it used to be marked 18/10, now the marking is new 1.4301. So, this steel is not magnetic, because it belongs to austenitic steels. This steel is almost chemically neutral and is widely used in the food and chemical industries. In cheap dishes, AISI 202 and 201 steels are used - in them, expensive nickel is replaced with cheaper copper. Copper is a poisonous metal, remember that copper utensils were always covered with tin (tinned).
Magnetic steel AISI 430 - ferritic, nickel-free, cheaper. Leading European cookware manufacturers use it only for the manufacture of the bottom surface of the multi-layered bottom - so that it can be used on induction hobs. Inexpensive dishes, such as IKEA, can be made entirely of this steel, which is not fatal, but such a "stainless steel" can rust ☺. Its corrosion resistance is lower. There are also martensitic steels (such as AISI 430), but they are usually not used for dishes - they emit chromium. This steel is suitable for making knives due to its high hardness. Something like this. I could have said more, but there is no more time or space.

Andrey, thank you very much! I'll add your comment to the article, do you mind? So much has become clearer.

What do you think? www.ceramcor.com/cookware/
As they say - this is the most ecological dishes in the world. 100% ceramic. It is also recommended and sold on its website by Dr. Mercola, popular in the States.

The taste and quality of steaks, pancakes, and even a simple omelette is largely dependent 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 professional chefs cook different dishes in different frying pans for a reason. So, for example, a corrugated grill pan is more suitable for frying meat, and any pan with a non-stick coating will do for frying eggs.

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

Understanding non-stick pans

Coatings today are very different. Let's see what they are and which will be better?

1. Teflon coating, namely polytetrafluoroethylene, is the most popular type of coating for aluminum pans.

Pros: light in weight, easy to care for, can be cooked with virtually no fat.

Cons: Teflon cannot be heated very much ( optimum temperature– 200 C°), otherwise it starts to emit carcinogenic toxic gases and, of course, it is afraid sharp objects.

Service life: maximum 1 year.

Tip: The well-known Tefal, whose frying pans can be heated up to 260 C °, has earned positive reviews.

1. A ceramic coating is a non-stick coating not made of fired clay, as the name suggests, but a nanocomposite polymer with sand nanoparticles in the composition.

Pros: Unlike teflon pan with a ceramic coating does not emit harmful substances at high heat (can be heated up to 450 degrees) and is perfect for those who like to cook with a minimum amount of oil. It heats up evenly and quickly. In addition, ceramic-coated aluminum pans are relatively light.

Cons: the ceramic layer is afraid of mechanical damage, falls from a height, washing in a dishwasher, alkali and sudden changes in temperature, not suitable for an induction cooker.

Service life: about 1-2 years with careful use.

Tip: do not buy cheap models, as they deteriorate very quickly. Positive reviews have earned the brands TVS, Fissler, Moneta.

1. Marble coating is a non-stick coating made from the same Teflon, but with the addition of marble chips.

Pros: Marble-coated pans are lighter than cast-iron pans and heat evenly and quickly. In addition, unlike ceramics and Teflon, it cools down more slowly, is less afraid of sharp objects, accidental drops, temperature changes, and therefore has long term services. And this dish looks unusual and soundly.

Cons: they are available in both cheap and expensive categories, but a good frying pan (with a coating of 3 layers or more) and a thickened bottom costs at least 2,000 rubles, another drawback is that they are often sold without lids.

Service life: depends on the number of coating layers - the more layers, the longer the dishes will last. With proper care, a multi-layer pan can last up to 25 years, as the manufacturers promise.

Tip: if possible, buy dishes with a 5-layer marble coating and a bottom more than 6 mm thick. Periodically grease a clean pan with oil, and then wipe it with a napkin (no need to ignite).

1. Titanium, diamond, granite coatings are nanocomposite coatings, reliable and the most expensive.

Pros: uniform and fast heating, wear resistance, not afraid of metal forks, whisks and spatulas, durability, practically do not require the use of oil, safe for health and as close as possible to the quality of cast iron cookware, but at the same time lighter.

Cons: not suitable for induction cookers, they are much more expensive than all other types of frying pans.

Service life: up to 25 years.

Tip: The premium brands Swiss Diamond, Woll and Risoli have positive reviews.

1. There is another type of coating, which, perhaps, can be called the safest and most durable, and this, of course, is a natural “non-stick” coating that has been absorbed into the pores cast iron pan oils. But read about it in the next chapter.

Overview of materials: cast iron, stainless steel, copper

1. Cast-iron pan

Pros: it is this dish that can rightly be called the best in the “universal” category, because you can even bake pies in the oven in it. It produces the most delicious food, it is from cast iron that grill pans are made for frying meat. It heats up evenly and cools down for a long time. Cast iron cookware is not afraid of even knives and falls from a height, in addition, it is absolutely safe for health and even useful, since the food is filled with a small amount of iron during the frying process. And its main feature is a natural “non-stick coating”, which is created due to the fact that the porous structure of cast iron absorbs oil, so the dishes can be used forever in literally this word.

Cons: cast iron is heavy, requires maintenance, that is, periodic calcination with salt and lubrication with oil. Do not wash cast iron cookware in the dishwasher and store food in it for a long time, as cast iron can rust.

Service life: practically has no expiration date.

Tip: value for money good choice will become a frying pan from Lodge. However, any cast iron utensils will be good.

1. Stainless steel pan

Pros: Many professionals cook in stainless steel pans without any non-stick coating, as it preserves the taste and color of the ingredients as much as possible. Grill utensils are also made of stainless steel. It is durable, not afraid of knives and forks, as well as washing immediately after frying food. Easy to maintain if used correctly.

Cons: you need to get used to it - mix food in time and warm the oil well, otherwise the dish will stick. And on the "stainless steel" it is very difficult to fry eggs.

Tip: the expensive brands Fizzler, De Buyer and Lagostina deserve trust, from the more affordable ones - Silampos "Gourmet".

1. Copper pan with stainless steel coating

Pros: very beautiful appearance, copper utensils are great for cooking dishes that require periodic changes in temperature, as copper cools quickly and heats up just as quickly.

Cons: the complexity of cooking, high price.

Service life: durable.

Tip: Falk, Matfer Bourguet, Mauviel.

How to choose the right pan and not get confused while standing in the store? We have prepared 8 main recommendations for choosing a frying pan for universal use.

1. If you decide to choose aluminum cookware with non-stick coating, then pay attention to cast aluminum, with thickened walls and bottom. Good feedback have: the already mentioned Risoli and Woll, as well as the less expensive Casta and Vari.
2. The diameter indicated by the manufacturer is measured at the top of the dish, not at the bottom. A diameter of 24 cm is optimal for one person, 26 cm for a family of 3, 28 cm is suitable for large families.
3. Which frying pan is better of two similar models? The one with thicker walls and bottom, the weight is heavier, and non-stick layers more.
4. For baking in the oven, choose dishes with a removable handle or a metal handle without plastic elements.
5. For undesirable contact with pans with a bottom made of copper or aluminum, because. they leave traces.
6. Only special cookware, which is marked with a special marking, is suitable for an induction cooker.
7. A good frying pan, as a rule, costs at least 1500 rubles.

In this article, we will talk about which pan is the best and safest: in terms of material and coating, as well as in price and quality. In addition, we have prepared some surprises - for example, a rating of the best frying pans and their manufacturers.

We will try to give comprehensive answers to the following questions:

And let's start with the main...

What are they

Let's look at the types of pans and their purpose - key factor choices to consider:

	Universal round suitable for almost everything: frying, stewing, sautéing vegetables. You can hardly do without it in the kitchen. Therefore, it is important not to save here - choose high-quality dishes from reliable manufacturers.
	Roaster - a deep frying pan with small metal handles is ideal for roasting food in the oven.
	pancake pan outwardly similar to the universal, but differs in low sides. It is convenient to cook on it not only pancakes, but also potato pancakes, pancakes, omelettes. Anything that requires careful turning with a spatula.
	Ribbed bottom grill pan on the one hand, it reduces the required amount of oil, and on the other hand, it allows you to provide a beautiful embossed crust on the product. For those who cannot imagine life without juicy meat - a must-have.
	Deep wok with beveled walls and handles came to us from Asia. The shape, resembling a bowler hat, contributes to the uniform heating of food. Ideal for stewing and frying vegetables.
	Saucepan. If you read ours, you probably noticed that he was also mentioned there. And not in vain - even cooks cannot decide what type of dishes it belongs to. A peculiar hybrid is useful for making sauces and jams.

These are six main types, which, according to experts, are enough for cooking almost all main dishes. However, fans of cooking something unusual can also find interesting dishes:

	oval frying pan for fish of an elongated shape allows you to cook whole carcasses of medium size. Convenient and practical. Thanks to the special shape of the walls, the fish warms up evenly without overdrying.
	Escargottierka at first glance bears little resemblance to a frying pan. Quicker, unusual shape for cupcakes. It was originally invented in France for the preparation of escargot snails. But now its functionality is much wider: omelettes, biscuits, portioned pastries.
	Paellara - a large diameter frying pan with two handles. As the name implies, paella is cooked on it. But in general, it is suitable for any dishes with cereals. Due to the low sides, it is convenient to mix food, and the embossed bottom contributes to the mixing of flavors.
	Tajine is a deep frying pan with an elongated lid, borrowed from Africa. Design features allow two processes to operate at once - uniform heating of food from the bottom and steam treatment. For those who love diet food - almost ideal.
	Tapa is a Georgian wide square frying pan with a press lid. Not only suitable for the iconic tapac chicken - any meat under pressure, vegetables, etc. are amazing. And no more fuss with irons!