Comparison AMT 526-E-Z2 26 cm vs Vinzer Premium Granite Induction 89454 24 cm

— Classic. The traditional type of frying pans most familiar to many, with a flat bottom and walls of medium height. They can be used for both frying and stewing and similar cooking, which makes this variety a fairly versatile solution — especially if you do not need to cook in large volumes.

— Deep frying pan. Frying pans of a traditional design, having a significant height of the sides — from 5.5 to 10 cm (deeper products are usually referred to as stewpans). Such sides allow you to fill the pan with a large amount of liquid contents, and when the lid is open, they provide additional protection of the stove and surrounding objects from grease splashes. Due to this, such dishes are quite versatile, they are widely used both for frying (especially meat or fish) and for stewing.
Note also that wok and tagine are, in fact, special varieties of deep pans; however, such products have their own specific application, so they are separated into separate categories (see below).

— Flip frying pan. The name of such pans comes from the word flip, which means, in particular, "flip in the air." These are relatively deep models (although there are exceptions) of a characteristic asymmetrical shape — the side on the opposite side of the handle is made higher than that of the handle, and is tilted...inward at a slight angle. This design makes it easy to toss and mix the ingredients in the pan; this requires some skill, but allows significant time savings and provides a more uniform processing of products than traditional mixing.

— For pancakes. A distinctive feature of this type of pans is a very shallow depth. This arrangement makes it as easy as possible to flip pancakes and other similar dishes — omelettes, potato pancakes, pancakes (however, pancakes also have their own kind of frying pans — see below). Also note that pancake pans are one of several varieties in which decor for children can be provided (see also below).

— Saucepan. A type of frying pan that has relatively high walls (compared to the total diameter), as well as a clearly defined border between the walls and the bottom (unlike conventional frying pans, where rounded sides smoothly merge into the bottom). In addition, the walls can be made vertical or almost vertical, although this is not necessary. Note that some of these frying pans are close in design to the classic models, others almost do not differ from woks. Anyway, stewpans can be used both for traditional frying and for stewing, sautéing, cooking sauces, etc.; some models even allow cooking.

— Brazier. Frying pans of this type outwardly resemble pans — they have a wide bottom, relatively high walls (usually vertical, without tilt), as well as small paired handles. Such dishes are considered perfect for stewing, both on the stove and in the oven (if the design allows it, of course). Some even consider the brazier not so much a frying pan as a kind of goose. However, nothing prevents the use of such models for frying.

— Wok. A type of frying pan that originally appeared in Asian cuisine. The wok has a hemispherical shape with rather high walls, and the flat bottom is made relatively small, if not completely absent. Thanks to this design, the bottom of the wok heats up to high temperatures during use, while the edges remain relatively cold, so food must be constantly stirred during cooking — this method is considered a classic for many oriental dishes. In addition, woks are well suited for stewing and quick frying.

— Grill. Frying pans designed to be used in the same way as open contact grills (without lid). Such models most often have a square shape(much less often — round or rectangular), as well as a corrugated bottom. For more information about the features of such a bottom, see "Functions and Possibilities", here we note that grill pans are excellent primarily for frying meat and fish, although other applications are also possible. At the same time, the relief and surface coating in many models allow you to cook effectively without adding oil or fat at all.
In addition, more specific types of grill pans can be found on the market — double-sided grills, as well as gas grill pans. These varieties differ markedly in the specifics of the application, and therefore they are placed in separate categories (see below).

— Grill-gas frying pan. A rather specific type of grill pans, designed for use exclusively with gas stoves. The base of the pan is shaped like a ring with a hole in the centre; around this ring is a grate on which cooked foods are laid out, so that the pan itself actually plays the role of a tray for fat, vegetable juice and other similar liquids. When cooking, such dishes are placed with a hole on the gas burner and covered with a solid cap-cap: hot air enters under this cap, and the products in the grill gas are, in fact, baked. At the same time, you can not use fat for cooking, so this method is considered one of the healthiest. However, note that for the effective use of such devices, fuel is required that does not give soot; liquefied gas of a high degree of purification is considered an perfect option.

— Double sided grill. A type of grill pan (see above) that can replace a closed contact grill. The working surface of such a frying pan consists of two halves connected by a swivel mount and capable of being tightly closed. In this case, one half, with higher sides, is considered the main one, and the second plays the role of a clamping cover. This design provides faster, deeper and more even frying than an open grill pan; at the same time, for maximum uniformity, it is advisable to periodically turn the pan upside down and back — a similar possibility is provided for in the design. The disadvantages of double-sided grills include the fact that it is inconvenient to turn over or remove individual pieces on them — for this you need to open the lid, violating the operating mode. However, most often this moment is not fundamental: pieces of the same product, having approximately the same thickness, are fried in such pans very efficiently.

— For paella. Specialized pans for cooking paella — a national Spanish dish of rice or small pasta with various additives and a special sauce. Such frying pans have a characteristic design: a round shape, walls with a clear outward slope, as well as a pair of symmetrical side handles of short length. At the same time, in traditional paella dishes, the sides are rather low, but there are exceptions to this rule.

— Portion. Frying pans designed not only for cooking, but also for serving dishes — for example, it is in a frying pan that the filling for fajitas is traditionally served. Such models usually have a relatively small size and depth, and are also equipped with wooden stands that allow you to safely place a hot pan on the table. The handle can be bent up so as not to create inconvenience on the table. Cast iron is usually used as a material for portioned pans: it is not afraid of contact with metal spoons and forks, and a large weight reduces the likelihood of accidentally moving or overturning dishes.

— Tazhin. A type of tableware that originally appeared in the cuisine of Morocco and the surrounding regions. A tagine is a thick-walled bowl of medium depth, covered with a high cone-shaped lid. Food in this design is cooked at a low temperature, in fact, by languishing, and the finished dish is eaten directly from the bowl, removing the lid. The traditional dish of meat or fish and vegetables with spices cooked in such dishes is also called “tagine”, but, of course, the possibilities of using such dishes are not limited to this.

— For fritters. Frying pans, originally designed for cooking pancakes and other similar dishes — for example, potato pancakes. In the classic version, such a frying pan is of medium size with several portioned recesses on the surface — this is a date for the ability to easily cook pancakes of the same size. Another, rarer option is miniature 1-pancake pans, usually about 12 cm in diameter. Some models may include decor for children, allowing you to cook dishes with funny patterns (see below for more details).

— For waffles. Waffle pans, like the pancake models described above, usually have a surface divided into portions. However, the bottom in such pans has a characteristic “checkered” relief, which makes it easy to cook waffles. In addition, portioned recesses are not necessarily made round — they can also have a different shape, including a very unusual one (hearts, stars, etc.). And some waffle pans even have a double-sided design: they close like traditional waffle irons and in this position can be installed on the stove on either side. This contributes to the most even frying.

— For fish. Frying pans designed for the possibility of frying fish with a whole carcass, without cutting into pieces. Usually, they have an oval shape and at the same time a fairly significant width, which allows you to easily accommodate even a fairly wide fish (for example, a flounder), or even two relatively narrow fish side by side. At the same time, due to the specific shape, the walls of the pan are close enough to the contents, and the heat from them contributes to the uniform cooking of fish; and melted fat almost does not spread from the products in the pan, which allows you to get soft and juicy meat as a result.

Note that the varieties of pans described above can also be sold in sets that combine different types of dishes. Here are some of the more popular options:

• classical + wok;
• classic + grill;
• classic + saucepan;
• classic + for pancakes;
• grill + for pancakes;
• classic + wok + grill;
• classic + saucepan + grill.

The total size of the pan (not including the handle). For round models, in this case, the outer diameter is indicated, for square ones — most often the outer size on one of the sides. For sets of several frying pans (see "Quantity in a set"), respectively, data are given for all items from the set.

The smallest modern frying pans are 18 cm, 16 cm, or even less. Most models fall in the 20 to 28 cm range, with even diameters being much more popular than odd ones. So, products with sizes of 20, 22, 24, 26 and 28 cm are produced noticeably more than models of 21, 23, 25, 27 and 29 cm. And in the largest frying pans, the diameter is 30 cm or more ; There are many such models on the market.

In general, the size primarily depends on the total capacity of the pan and the ability to place certain ingredients on it (a large piece of meat, a whole fish, etc.). The actual volume, however, is also associated with the height of the sides (see below); however, frying pans of the same type tend to be similar in this height, and their capa...city is characterized primarily by their diameter. In addition, the overall dimensions of the cookware also determine the possibility of using it in a particular oven (if there is such a possibility in principle, see "Functions and Capabilities"); but compatibility with a particular burner is best assessed by the directly claimed bottom diameter (see below) — it is usually less than the total diameter, with rare exceptions.

In general, a thick bottom is considered more preferable than a thin one: the thicker the bottom, the more evenly the heat is distributed over it, the higher the quality of cooking and the lower the likelihood that the product will burn in some places. In addition, thick material is less prone to deformation from strong heat and temperature changes. True, the massive bottom also affects the weight of the product, but in most cases this moment is not significant - on the contrary, it contributes to the stability of the pan and reduces the risk of tipping it over by negligence. Of the unequivocal disadvantages, only the high cost of thick pans can be noted, but it is usually justified taking into account performance.

It is believed that for most cases a bottom thickness of at least 5 mm is desirable. However, in pans for pancakes (see "Type") and other "quick" fried foods, smaller indicators are also allowed - from 3 mm. As a rule, the bottom thickness corresponds to the wall thickness (see below), but exceptions are possible.

The thickness of the walls of the pan.

Thick material weighs more and costs more, but these disadvantages are outweighed by a number of advantages. Firstly, thicker walls distribute and retain heat more evenly, and also reduce the likelihood of overheating; all this is especially important when stewing, simmering and other similar cooking methods. Secondly, a large weight reduces the likelihood of overturning the pan, inadvertently hitting it. Thirdly, thick material better resists strong heat and temperature changes.

The minimum indicator for a quality pan is a wall thickness of 3 mm, and ideally it should be 5 mm or more.

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.

The type of non-stick coating used in the pan (if present — some pans are not specially coated).

If the characteristics simply indicate the presence of a coating, without specifying its type, it should be assumed that this is most likely Teflon (functional, but short-lived and requiring careful handling — see below for more details). This will give the maximum guarantee against various troubles. And here is a detailed description of the different types of non-stick coating:

— Teflon. Coating based on polytetrafluoroethylene, also known as Teflon. One of the most popular options in modern frying pans is relatively inexpensive, very convenient to cook, and easy to clean. At the same time, this material has its own characteristics in use. First of all, it should be protected from scratches as much as possible: when cooking, you should use a wooden or silicone spatula (not metal, not to mention knives), and when washing, you should not use abrasive products and metal sponges (however, this is usually not required). If a scratch or some other damage still appears, you can’t use a Teflon pan — it starts to release harmful substances, the only option is to replace the dishes. This coating is sensitive to overheating (the release of harmful substances also begins, cracks may appear), it cannot be used on high heat and is not recommended for use on electric stove...s. In addition, it is believed that the thickness of the Teflon pans was at least 5 mm, preferably a multi-layered bottom(see "Additional"). Also note that even the highest quality Teflon, with the most careful handling, has a limited service life — usually about 5 years.

— Ceramic. A coating created as an attempt to eliminate some of the shortcomings of Teflon. Its main advantage is complete harmlessness: ceramics do not emit harmful substances at high temperatures and scratches. At the same time, it is rather difficult to scratch it, and therefore you can use spatulas made of any material with a frying pan, wash it with abrasive products, etc. In addition, this coating looks quite aesthetically pleasing. At the same time, it is a type of glass and, like any glass, is quite sensitive to shock. Another drawback is the delicacy in washing: hot ceramic pans cannot be placed under cold water (otherwise cracks or even chips may appear), and they are poorly compatible with dishwashers.

— Stone (marble). This category includes all coatings reinforced with interspersed stone chips. The material of such inclusions can be different: marble, granite, other minerals, including their combinations. Such solutions are usually more stable and durable than Teflon, however, the specific properties may be different, so the operation features must be specified in the instructions for the dishes.

— Titanium. Titanium-based non-stick coatings are remarkable primarily for their high strength. So, if it is recommended to use wooden spatulas on all other varieties, then titanium surfaces often allow work with metal appliances (however, this point still does not hurt to clarify according to the instructions for the pan). On the other hand, such coverage is quite expensive.

— Enamel. Enamel-based coatings are notable for good strength and scratch resistance, they normally tolerate contact with forks and even knives, and are not afraid of overheating. The non-stick properties of such coatings may be somewhat worse than other varieties, but it all depends on the specific type of enamel. Of the unequivocal disadvantages, one can name a relatively weak thermal conductivity and the likelihood of chips during impacts and falls. In addition, some types of enamel have a microporous structure and require more oil when frying than other types of coatings. Therefore, this option is relatively rare.

— Is absent. The lack of a non-stick coating in the design of the pan is not always a clear disadvantage. Firstly, additional coatings inevitably affect the price (and the better the composition, the more expensive it is); secondly, many of them require careful handling (see above). Thus, uncoated pans are less expensive and easier to clean (although the cleaning itself can be quite a laborious process). It should be noted that some materials themselves have non-stick properties; a typical example is cast iron (see “Frying pan material”).

The number of layers of non-stick coating provided in the design of the pan.

See above for more details on such coverage. And the more layers of material applied to the working surface, the more reliable, strong and durable such a surface as a whole is obtained. At the same time, we note that even for the same type of non-stick coatings, the quality of workmanship may be different; and the overall quality of the dishes themselves depends on a number of other parameters. So when choosing, you also need to take into account these parameters — first of all, the price category of the pan, as well as the main material from which it is made. For example, a die-cast aluminium product with a three-layer coating may be more reliable and practical than a low-cost stamped model, for which five such layers are claimed.

However, when comparing models similar in size and materials, this parameter is quite unambiguous: more layers — a better and more advanced coating.

— 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.