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.
Lid material
The material of the lid supplied with the pan.
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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.
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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.Non-stick coating
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:
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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”).
