Bottom diameter
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.
Bottom thickness
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.
Wall thickness
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.
Wall height
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.
Country of origin
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.
