Comparison Con Brio CB-2416 24 cm vs Biol 0328 28 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.

The diameter of the bottom of a pan that has a round shape.

This parameter is necessary first of all in order to assess the compatibility of the pan with a particular burner on the stove. It is especially relevant if the product is planned to be used on an electric stove: the diameter of the burner must be at least not less than the diameter of the bottom, otherwise the heating will turn out to be uneven and inefficient. And in induction electric stoves (see "Functions and capabilities — Induction bottom"), these diameters must match at all. The selection of suitable frying pans is somewhat simplified by the fact that modern electric stoves usually have burners of different diameters, and in some models the heaters can even be adjusted in size — up to autofocus in separate induction cookers). However, even in such cases, it's ok to clarify whether the pan fits into the range of suitable sizes.

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

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

The thickness of the walls of the pan.

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

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

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 from which the pan is made.

Aluminium is the most popular nowadays, it is available on the market in several versions — stamped, cast, forged, plus all three of these varieties can be anodized. Noticeably fewer frying pans are made of cast iron and steel, but a lot of such products are also produced. But copper and ceramics are very rare, even exotic options nowadays.

Here is a more detailed description of each of the mentioned materials:

— Cast iron. A classic material, thanks to a number of characteristics, has not lost popularity nowadays. Its main feature is the combination of high heat capacity and relatively low thermal conductivity. This means that the cast-iron pan heats up slowly, but evenly, and cools just as slowly; while cast iron easily tolerates high temperatures. This property makes cast iron pans very versatile and suitable for both "slow" and "fast" fires. This material is usually not coated with a non-stick coating, however, subject to certain care rules, cast iron itself can acquire similar properties — to the point that some dishes can not be stirred at all when cooking on cast iron. Frying pans made of this material are very weighty, but many...consider this an advantage — a heavy pan is as stable as possible. Of the obvious disadvantages, one can name the tendency to corrosion (which requires careful observance of the rules of care), as well as relative fragility — cast iron can crack from an impact that steel or aluminium would have completely endured. Also, food cannot be stored in such dishes — its taste deteriorates.

— Steel. Stainless steel is considered one of the safest materials: it is chemically inert and does not tend to interact with food and other substances. Also, this material is durable, resistant to impacts, weighs significantly less than cast iron and at the same time massive enough to ensure stability. On the other hand, steel also has a number of disadvantages. So, due to the high thermal conductivity, it heats up unevenly, and it does not tolerate high temperatures well — characteristic iridescent stains of the “tint colour” appear. Food in such pans tends to burn — in the end, you either have to put up with this, or look for models with a non-stick coating (and here safety is already determined by the properties of this coating, see below). Washing steel utensils is also quite difficult — abrasive detergents scratch the coating and spoil the appearance, and without them it can take a lot of time and effort.

— Aluminium. The main advantage of aluminium is its low price and, accordingly, availability. Also, it is characterized by good strength, high thermal conductivity and, accordingly, fast heating, and such pans cool down for quite a long time. However, this material also has a number of significant drawbacks. For example, food in an aluminium pan tends to burn, and washing it is associated with a number of difficulties — it is undesirable to use acids and alkalis, the coating is easily scratched. In addition, thin pans are very sensitive to overheating and can warp; this is especially critical on electric stoves, where it is quite difficult to control the temperature, and a flat bottom of the dishes is especially important. Light weight can be called both an advantage and a disadvantage of aluminium: it reduces the stability of the pan, but also makes it easier to work with it. As a result of all of the above, this material is used mainly in inexpensive dishes. Aluminium frying pans can be produced using different technologies, they are described in more detail below; here we note that if the characteristics of the pan indicate simply “aluminium”, then most likely we are talking about a stamped product.

— Extruded aluminium. Stamping is the simplest technology for the production of aluminium pans, it is inexpensive. However, the quality of such products, usually, does not shine: the thermal conductivity is relatively low, and the sensitivity to overheating and the tendency to deformation are high. However, these moments can be partly offset by an increase in thickness or the use of additional inserts; the most advanced of the "thick" aluminium frying pans can be comparable in performance to cast products (see below).

— Forged aluminium. Forging technology in the case of frying pans is good in that it provides the fibrous structure of the metal. This has a positive effect on strength and weight and provides quite decent performance (in particular, thermal conductivity) even with a relatively small material thickness. However forged pans are somewhat more expensive than stamped ones.

— Cast aluminium. This technology involves the manufacture of dishes by pouring molten aluminium into special molds. It is considered the most advanced, because. casting provides an optimal metal structure, as a result — excellent thermal conductivity and high reliability. However such pans are more expensive than forged and, moreover, stamped, and they weigh a little more (the latter, however, is not necessarily a drawback).

— Anodized aluminium. The term "anodized" does not describe the production technology of the cookware itself, but a specific way of processing the aluminium surface; the dishes themselves can be stamped, forged, and cast (see above). When anodized, a strong protective layer is formed on the aluminium surface, which prevents metal from coming into contact with the contents of the pan. This layer is resistant to acids; and if it is not recommended to store food for a long time or cook “sour” dishes in an ordinary aluminium frying pan, then the anodized one has no such restrictions. And in general, such a coating is considered absolutely safe for humans. The disadvantage of this option is traditional — the high price.

— Copper. One of the key advantages of copper is its unusual appearance; thanks to the reddish-golden colour, such dishes really look beautiful and stylish. On the practical side, this material is notable for its high thermal conductivity, thanks to which the pan heats up quickly and evenly — and this contributes to high-quality and fast cooking. Copper is not suitable for regular contact with food — this leads to oxidation and the appearance of harmful substances; however, this disadvantage is compensated by the use of additional coatings (eg, tin or steel). But the unequivocal disadvantage of this material is the high cost. In addition, the copper surface loses its luster literally after the first cooking, and to restore its appearance, it must be washed manually with special products. Thus, few copper pans are produced nowadays, mainly these are “designer” dishes designed for kitchens of a certain style.

— Ceramics. Ceramics accumulates and retains heat well, moreover, it tolerates even strong heat without problems and allows the use of the oven without any restrictions. On the other hand, the thermal conductivity of this material is not very high, and it is not well suited for use on burners. As a result, mainly tagines are made ceramic (see "Type"), designed specifically for cooking in the oven.

— Metal. Metal handles, usually, are made of the same material as the pan — steel or aluminium (see above). Their main advantages are high strength and resistance to heat — in fact, the handle can withstand the same temperature as a frying pan. This ensures maximum fire safety: if you unsuccessfully leave the pan with the handle over the fire, the metal will only heat up, but will not catch fire, and you can put such a pan in the oven without problems. At the same time, this material is characterized by high thermal conductivity — in other words, the handle heats up very much along with the pan itself. Because of this, it is possible to remove the dishes from the fire only with the help of special devices (for example, rags — "grabbers" made of thick fabric) — holding the handle with bare hands, you can get burned.

— Cast iron. The material used for the handles in cast iron pans (see "Pan Material"). It has all the characteristic advantages and disadvantages of metal handles (see above).

— Bakelite. A kind of plastic; was created a long time ago, but is still widely used due to a number of advantages. In the case of frying pans, the main one is low thermal conductivity: Bakelite handles heat up so little that they can be fearlessly taken with bare hands when the pan is hot. In addition, this material is fireproof: even if you accidentally leave the pen ov...er an open fire, it will not catch fire, at most it will char. For added safety, many handles of this type have a combined design: a small part, directly at the pan, is made of metal, the rest is Bakelite. In terms of strength and brittleness, this material is somewhat weaker than metals, but it can withstand most shocks and shocks without problems, and is insensitive to scratches, moisture and chemicals. As a consequence, handles of this type have become widespread in modern frying pans. The most striking disadvantage of bakelite can be called poor suitability for use in the oven; however, dishes with removable handles can correct the situation (for both points, see "Additionally").

— Wood. The wooden handles have a nice "classic" look, but they conduct almost no heat, which allows them to be handled with bare hands. At the same time, this material is quite sensitive to moisture, dirt, prone to cracking and relatively short-lived; and its fire safety is very low — a handle carelessly placed over a fire can easily be charred, or even catch fire. In addition, such handles are not suitable for ovens, they must be removed (if such a possibility is provided, see "Additional") or other dishes should be used in the oven. As a result, wood is quite rare in modern frying pans and is a kind of image material intended for lovers of traditional design.

— Silicone. By itself, this material is too soft for use in the handles of pans in its pure form; therefore, in this case, a metal handle with a silicone overlay is usually meant. Silicone provides good thermal insulation, such handles, usually, can be safely taken even when the pan is heated; besides, they are softer and more pleasant to the touch than, for example, bakelite. Among the shortcomings, it is worth noting the sensitivity to strong heat, which is why in pans compatible with ovens, silicone handles have to be made removable.

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”).