Comparison Tefal Day by Day B5580SET 24 cm vs Maxmark MK-BC4524 24 cm black

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

The material of the lid supplied with the pan.

— Metal. The main advantages of classic metal lids are high strength and impact resistance: you don't have to worry about breaking such a lid by accidentally dropping it on the floor (or something heavy on it). In addition, most metal lids are oven-safe(see Extras). On the other hand, the metal is opaque, and the only way to determine the state of the cooking product is to lift the lid, which is not always convenient (especially if you have to check often). Also, this material is prone to scratches when washed with abrasive products, brushes, etc.

— Glass. Glass lids appeared as an alternative to opaque metal ones. Their main advantage is obvious: the ability to observe what is happening in the pan without removing the lid. In fairness, it should be noted that fogging and pollution during the cooking process often impair visibility, but it is still higher than through metal. In addition, glass is better tolerated by “hard” washing with abrasive products. Of the shortcomings, it is worth noting, first of all, fragility and sensitivity to shock — there is a certain risk of cracking such a cover if handled carelessly. However, the construction usually uses fairly thick glass, and for such a nuisance you need a fairly strong blow, so in general, glass lids are quite safe.

— Ceramics. Ceramic lids are...used exclusively in frying pans made of the same material (see above). Recall that such pans usually belong to tagines and are designed for cooking in the oven; the same material of dishes and lids contributes to uniform heating.

— Cast iron. Another lid material used in combination with the same material of the pan itself (in other words, cast iron lids are used exclusively with cast iron cookware). By most features, this material is similar to the metal described above: on the one hand, it is durable, on the other, it is opaque. The key difference between cast-iron covers and ordinary metal ones is their greater thickness. On the one hand, this contributes to the preservation of heat inside the dishes, on the other hand, it significantly affects the weight and cost. Therefore, this material is rarely found nowadays — mainly among stewpans and braziers (see above), for which the described advantages are more important than the disadvantages.

— 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.

Additional accessories supplied with the frying pan.

— Lid. The presence of a lid in the delivery set will save you from the hassle of choosing: the “native” lid is optimally suited not only in size, but also in terms of the design features of the pan.

— Handle pads. Removable pads on the main handle of the pan. Such devices protect your hands from burns and allow you to safely grasp the handle, even if the pan is very hot. And they are made removable mainly so that the dishes can also be used in the oven without restrictions.

— Spatula. By purchasing a frying pan in this configuration, you do not have to buy a spatula separately; this can be useful, for example, if you equip the kitchen from scratch. Another point is that the included spatulas are, by definition, suitable for coating the pan — this is especially important for Teflon or "marble" (see "Non-stick coating").

— Lattice. The grate is most often supplied with wok pans ( round shape), in this case it is semi-circular. When cooking, it is placed on top of the pan and covers half. The main purpose of such a grate is to place pieces that have already been fried; however, they do not cool due to the heat from the pan. Also, the grate can be found in grill pans, for which there is a cutout in the central part for the burner. Thus, the fire dir...ectly interacts with the cooked products.

— Stand. A stand made of wood or other heat-insulating material is mainly equipped with portioned pans. For more information about such dishes, see "Type", but here we recall that it is used not only for cooking, but also for serving dishes — and when placing a hot frying pan on the table, you cannot do without a stand. In addition, pans of other types can be supplemented with a similar accessory — in such cases, the stand is intended mainly for additional convenience when cooking. For example, she put a hot pan with a ready dish on the kitchen table, freeing the burner for other dishes.

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.