Everything you need to know about stainless steel pans

For many years, the frying pan has been a constant object in every kitchen. This kitchen fixture has a wide range of applications and is used not only for frying, but also for baking and stewing. Manufacturers produce a large range of products in this group, which differ in size, material production, price range and functionality.

Often when buying a new pan, novice housewives face the problem of choice. Professional chefs recommend to pay attention to the frying pans made of stainless steel.

A stainless steel frying pan is a cooking utensil that preserves the original taste and vitamin content of foods as much as possible. Professional chefs recommend buying steel implements with a non-stick coating, which will not allow dishes to burn, and also prevent the appearance of colored streaks on the surface. And also will improve the process of cooking dishes thick bottom and walls.

When choosing a container with a non-stick coating, it is necessary to pay attention to the thickness of the protective layer, which should not be less than 0.3 cm, and the number of applied layers. The optimal number of coatings - five layers, each of which has its own functional purpose.

Like any kitchenware, stainless steel pans have a number of positive and negative sides.

Advantages:

• resistance to the development of corrosion and oxidative processes;
• ease;
• high aesthetic performance;
• universality;
• possibility of use even with mechanical damage;
• ease of operation and maintenance;
• high level of resistance to sharp temperature fluctuations;
• the permissibility of the use of blades and forks of different materials;
• durability;
• resistance to mechanical damage.

Disadvantages:

• burning of products with untimely stirring or frying over high heat;
• the difficulty of removing dirt from the inside of the sides;
• the inability to use aggressive and abrasive detergent compositions;
• low heat capacity;
• long heating period;
• the formation of burning and smoke when using high temperatures;
• obligatory use of vegetable oil or animal fat;
• low thermal conductivity;
• difficulty in achieving a high temperature level;
• the impossibility of obtaining crisp;
• the appearance of multi-colored streaks when heated empty container.

On the shelves you can see different types of pans. They differ in their characteristics depending on different criteria.

One of the main indicators that affects the price range of the product. For the manufacture of kitchen utensils can be used the following types of steel:

• chromium-nickel - durable and most expensive;
• 201 and 202 stainless steel - classic version of materials;
• test steel 430 - budget material.

Aesthetic indicator that affects only the appearance of the product. It is matte and glossy.

An important indicator on which the uniform distribution of heat across the surface depends. The classic bottom design consists of three layers, but manufacturers can produce 5-layer models.

An indicator that affects the speed of cooking and the amount of oil used. Products come in with a smooth or grooved surface (grill).

The criterion that affects the safety of operation of the pan. Manufacturers for their products use the following types of pens:

• cast;
• removable;
• folding;
• universal.

An important indicator that affects the speed of cooking and maintaining the required temperature. The classic and most popular lid is a tight-fitting glass element with a steam outlet and iron edging.

There are several types of products depending on their purpose.

• Universal - for frying pancakes, cutlets, dressings in first courses, sauces, for stewing vegetable ragout. Feature - sloping or straight walls, small height and the presence of a cover.
• Pancake - for cooking pancakes. Features - small height and diameter, sloping walls.
• Stewpan - for stewing vegetables, meat, fish. Features - high walls and large volume.
• Brazier - for baking. Features - thick bottom and walls.

Modern equipment and innovative technologies allow manufacturers to produce not only stainless steel pans with a thick bottom or removable handles, but also completely new models.

• Wok - for quick frying small pieces. Features - narrow bottom and high walls.
• Paella - for cooking over an open fire. Features - round shape and low walls.
• Grill - Modern kitchen utensils that can be used to cook steaks, fish, sausages, meat and vegetables on a gas stove without vegetable oil.

Professional chefs recommend choosing this product with refractory enamel, which will prevent food sticking. Advantages:

• high taste of cooked dishes;
• ease of preparation and time consuming;
• the need for a small amount of gas;
• possibility of simultaneous preparation of a large number of products;
• convenience and functionality;
• long period of operation.

On the shelves of modern stores of dishes and home appliances can meet pans of different sizes and diameters. In order to choose the right products of the right parameters, you need to know the following indicators:

• the volume of the prepared dishes;
• number of family members;
• burner diameter.

Manufacture of stainless steel frying pans are engaged in many manufacturers from around the world. Consider which brands represented in stores are the best to date.

• Luxstahl - German brand, whose products are in demand among professional restaurateurs. The main feature of the products of this manufacturer is the unique structure of the bottom, which consists of two steel layers, between which there is a third aluminum layer. As well as the pan has a completely flat bottom surface, which is simultaneously heated over the entire area.

• Indokor - Korean brand, which is engaged in the production of modern kitchen utensils. Advantages - environmental safety, ease of care, resistance to damage. A special feature is the multi-layered bottom surface, which consists of aluminum and copper layers.This design allows the heat to be evenly distributed over the entire surface and maintain the temperature of the food for a long time.

• Ballarini - a popular Italian brand, whose products optimally combine price and quality.

Russian manufacturers who produce professional and high-quality cookware are also very popular. One of the most famous domestic brands is Biostal, whose products are known not only in Russia, but also in European countries.

The stores can be found and products made in China and Asia, from the purchase of which must be abandoned despite the attractive price range. These goods are made from low-grade raw materials with a violation of production technology, which will have a negative impact not only on the product life cycle, but also on their environmental safety.

A wide range of stainless steel kitchen utensils often make it difficult to choose the right product.

Experts recommend that before going to the store carefully examine all the features of these pans, and also pay attention to the most popular brands that have the most positive reviews and are engaged in the production of only quality products.

When choosing a product, professional chefs recommend paying attention to the following parameters:

• thickness of the metal base - walls 10 mm, bottom 30 mm;
• the presence of a multilayer bottom;
• no factory defects;
• permits proving environmental safety;
• ideally smooth internal and external surfaces;
• matching the bottom diameter to the size of the burner;
• availability of a convenient and practical handle and cover;
• special protective layer that prevents the formation of stains from water and grease.

The choice of kitchen equipment is directly influenced by the type of stove used. For classic gas equipment, all types of dishes are suitable, for glass-ceramic plates it is necessary to choose products with a thick and even bottom, but an induction device requires special kitchen utensils.

To extend the period of operation of the purchased kitchen utensils, as well as for rational use of the family budget, it is necessary not only to choose the right frying pan, but also carefully study the rules of care and storage of kitchen utensils.

Professional chefs recommend to observe the two most important rules for the operation of containers:

• do not store cooked food in the pan;
• remove burnt food only after soaking.

In order for the products not to stick to the new pan, it must be properly prepared for use. Stages of preparatory work:

• washing with the use of detergents;
• filling the tank with a small amount of vegetable oil;
• placing the pan on the stove with medium fire;
• gradual heating of the vegetable liquid until the formation of smoke;
• turn off the stove;
• Pouring cooled vegetable oil.

The main recommendations for the care of stainless steel dishes:

• washing containers only with soft brushes and sponges;
• rejection of aggressive and abrasive cleaners that contain chlorine, ammonia or acid;
• removal of difficult pollution by usual baking soda;
• for the return of shine use a weak vinegar or lemon solution;
• it is necessary to remove water drops with a soft and dry cloth;
• use the dishwasher only in the absence of non-stick coating.

To preserve the luster of the outer walls of the product for a long time and to prevent scratching, experts recommend using only gel detergents for external cleaning of the pan, and monthly lubrication of the clean inner surface with vegetable oil will allow you to create non-stick protection.

You can extend the life of the pan by observing the following operating rules:

• pour oil only on a moderately heated surface;
• do not use a strong flame for cooking, which can provoke food sticking and sticking;
• To prevent food from sticking, it should be held at room temperature for a while or cooked in a microwave;
• use only dried products, on the surface of which there is a minimum amount of moisture;
• To prevent the occurrence of scale, add salt only after boiling.

Non-compliance with the rules of operation and care of the product can cause burning of the products. Causes of this problem:

• poor cleaning of the inner surface of the soot and the remnants of burnt food;
• non-compliance with the rules of operation;
• use wet and cold products.

You can remove or turn the products only after a golden crust is formed on their surface. If the products are badly behind the surface, it means that it is too early to remove them from the fire.

Aesthetically pleasing and environmentally friendly stainless steel kitchenware has found its application not only in the kitchens of simple housewives, but also in the workplace of professional chefs. The popularity and demand for these products provoked the emergence of a huge number of both positive and negative reviews.

Experienced housewives celebrate durability of products and their resistance to mechanical damage, which significantly saves the family budget. Dishes cooked on stainless kitchen utensils retain their original taste and vitamin indicators to the maximum, and their low weight allows them to be used by housewives of different age ranges. The universal properties of the container, which make it possible to cook on different types of stoves, can not but rejoice.

Employees of public catering, along with the above indicators, are attracted by the high aesthetic indicators of products, which make it possible to create a strict, stylish and business atmosphere in the working area.

For information on how to properly prepare for the use of a stainless steel pan, see the following video.