Tillie Doyle
There are many different types of pans, from the ancient to the modern, and they are made from a variety of materials. For example, copper pans are highly conductive and are therefore good for even sautéing, but they are also highly reactive with most foods. As such, copper pans are often sold with a tin lining, which can be replaced when it wears out. Another type of pan is the electric frying pan, which incorporates an electric heating element and can function independently of a stove. This type of pan is advantageous because it allows for heat regulation. The most common modern frying pans are made from metals such as aluminium or stainless steel.
| Characteristics | Values |
|---|---|
| Materials | Copper, cast iron, carbon steel, aluminium, stainless steel, tin, diamond |
| Pan types | Frying pan, sauté pan, sauteuse, evasée, fait-tout, rappie pan, electric frying pan, springform pan, skillets, woks |
| Features | Flat-bottomed, sloping or curved sides, handles, lids, removable bottoms |
| Use cases | High-heat cooking, searing, frying, sautéing, roasting, braising, reducing, stir-frying, baking |
| Properties | Non-stick, scratch-resistant, corrosion-resistant, durable, lightweight, thermally conductive, heat retention, heat regulation |
| Formation techniques | Drawing, spinning, casting, anodizing, cladding, coating, seasoning |
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What You'll Learn
- Pans can be made from various materials, including metals like copper, cast iron, carbon steel, and stainless steel
- Some pans are coated or lined with a different metal or substance to improve their properties
- The shape and design of a pan depend on its intended use and the type of food being cooked
- Pans are formed through processes like drawing and spinning, which involve shaping metal sheets
- Handles are an important consideration for pans, with riveted and welded handles being common types
Pans can be made from various materials, including metals like copper, cast iron, carbon steel, and stainless steel
Pans can be made from a variety of materials, including copper, cast iron, carbon steel, and stainless steel. Each material has unique qualities and properties that make it suitable for different cooking applications.
Copper pans, for example, have excellent thermal conductivity, which makes them ideal for even sautéing. However, copper is highly reactive with most foods, so modern copper pans are often lined with tin, which can be replaced as needed. Copper cookware lined with a thin layer of stainless steel is also available, combining the benefits of copper's thermal conductivity with the durability and corrosion resistance of stainless steel.
Cast iron pans are known for their excellent heat distribution and retention properties. They are durable and can withstand high temperatures for extended periods. However, they are heavier than carbon steel pans and require seasoning to achieve non-stick properties. Cast iron pans with straight, vertical sides are well-suited for shallow frying and baking, while carbon steel pans with sloped, flared sides are better for sautéing and swirling crepe batter.
Carbon steel pans are made from a mixture of carbon and iron, combining the benefits of cast iron with lighter weight and greater temperature responsiveness. They are durable, have fantastic heat retention, and can develop a natural non-stick surface through seasoning. Carbon steel pans work on any heat source, including induction, and are often more affordable than comparable stainless-steel skillets.
Stainless steel is known for its durability and corrosion resistance. While it is relatively sticky and prone to food residue adhesion, it tolerates abrasive cleaning techniques and metal implements. Stainless steel is sometimes used as a structural element when bonded to copper, providing reinforcement and durability.
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Some pans are coated or lined with a different metal or substance to improve their properties
The choice of material for a pan is critical as it needs to conduct heat well but also be chemically unreactive so that it does not alter the flavour of the food. Most materials that are conductive enough to heat evenly are too reactive to use in food preparation. For example, copper is highly thermally conductive, making it useful for even sautéing, but it is also highly reactive with most foods. To overcome this, copper pans are often lined with a thin layer of a non-reactive metal such as tin or stainless steel. Tin linings can be replaced when they wear out. Stainless steel is 25 times less thermally conductive than copper, which can be a drawback, but it is durable, corrosion-resistant, and tolerant of most abrasive cleaning techniques.
Carbon steel pans are another option, offering many of the same benefits as cast iron but are lighter and more responsive to heat changes. They are also inexpensive and durable. When seasoned correctly, they develop a natural non-stick interior that does not rust easily. However, carbon steel rusts easily if not stored in a bone-dry place. Cast iron pans are popular due to their excellent heat retention and distribution properties, but they are heavy and take longer to heat up. A natural non-stick coating can be created by treating the surface with a dry, hard, smooth, hydrophobic coating formed from polymerized fat or oil.
Aluminium is another lightweight metal with good thermal conductivity, corrosion resistance, and affordability. However, like copper, it can react with certain foods, adding a metallic taste. To prevent this, aluminium cookware is often lined with a non-stick coating or stainless steel. Granite pans are made from an aluminium core with a granite-like non-stick coating. They are scratch-resistant, durable, non-toxic, and have a smooth non-stick surface, but they cannot handle very high heat. Marble coating pans are similar to ceramic pans but contain no harmful substances. Diamond frying pans are produced by bonding diamond particles to a metal base, typically carbon steel, creating a durable, scratch-resistant, hydrophobic, and non-stick cooking surface.
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The shape and design of a pan depend on its intended use and the type of food being cooked
The shape and design of a pan are carefully considered to optimise its intended use and the type of food being cooked. For example, a frying pan is typically 20 to 30 cm in diameter with low sides that flare outwards, a long handle, and no lid. This shape is ideal for high-heat cooking methods such as frying, searing, and browning foods. A saute pan, on the other hand, has less flared, more vertical sides and often includes a lid. It is designed for lower-heat cooking methods like sauteing vegetables.
The materials used to construct a pan are also crucial. Pans need to conduct heat well but remain chemically unreactive to avoid altering the flavour of the food. Copper, for instance, is highly thermally conductive, making it ideal for even cooking. However, it is also highly reactive with most foods, so copper pans are often sold with a tin or stainless steel lining to prevent this issue. Stainless steel is highly anti-corrosive and durable, but it is a poor heat conductor, so it is often bonded with copper or aluminium to improve its heat distribution.
Cast iron is another popular material for pans as it is incredibly durable and can withstand high temperatures. It is slow to heat up and cool down, making it ideal for certain cooking methods. However, cast iron is not suitable for cooking acidic foods as they may strip any seasoning coating, and it is also very heavy. Carbon steel is a more lightweight and inexpensive alternative to cast iron, offering excellent heat retention and non-stick properties when seasoned correctly.
The design of a pan's handle is also important, as it is the only part of the pan the cook will have direct contact with during cooking and transport. Commercial cookware handles are typically riveted or welded, with riveted handles being more durable and welded handles offering a smooth interior and easier cleaning.
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Pans are formed through processes like drawing and spinning, which involve shaping metal sheets
Pans are formed through various processes, including drawing and spinning, which involve shaping metal sheets. The choice of material for a pan is crucial, as it determines its heat conduction and reactivity with food. Copper, for instance, is highly conductive and responsive to temperature changes, but it reacts with food, altering its taste and colour. To prevent this, copper pans are often lined with a non-reactive metal like tin or stainless steel.
Drawing is a metal-forming process where sheet metal is "drawn" into a forming die by gradual pressure applied by a mechanical punch. This process is commonly used to create pans with a uniform shape and size. On the other hand, spinning involves shaping metal sheets, such as aluminium, by spinning them on a lathe to form the desired pan shape. This method allows for more intricate designs and is excellent for custom pan-making.
Aluminium is a popular choice for pans due to its lightweight nature, good thermal conductivity, and resistance to corrosion. It is commonly available in sheet form and can be physically combined with other metals to enhance its properties. Stainless steel is another widely used material for pans. It is created by adding chromium and nickel to steel, making it highly anti-corrosive and durable. Stainless steel is also dishwasher, oven, and broiler safe. However, it is a poor heat conductor, so it is often bonded with highly conductive metals like copper or aluminium to create clad cookware, which offers the best of both worlds.
Cast iron is another traditional material for pans, known for its durability and ability to withstand high temperatures. It is virtually indestructible and slow to heat up and cool down, making it ideal for certain cooking applications. However, cast iron is heavy and prone to rusting if not properly seasoned or enameled. Enameled cast iron combines the heat distribution and retention properties of cast iron with a non-reactive, low-stick surface, making it a popular choice for cookware.
Carbon steel is a more recent addition to the pan material options. It is highly durable, inexpensive, and capable of achieving high temperatures, making it ideal for various high-heat cooking techniques. When seasoned correctly, carbon steel pans develop a naturally non-stick interior that is resistant to rust. Diamond frying pans are the latest innovation, bonding diamond particles to a metal base for an extremely durable, scratch-resistant, and non-stick cooking surface.
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Handles are an important consideration for pans, with riveted and welded handles being common types
Handles are an essential component of a pan, as they are critical to its functionality and ease of use. The two most common types of handles are riveted and welded handles.
Riveted handles are attached to the pan using small pieces of metal, typically aluminium or steel, that are crushed into position between the handle and the pan. This creates a strong and durable connection, ensuring that the handle will not detach. However, the main drawback of riveted handles is that food, grease, and grime can collect around the rivets, making it challenging to keep clean. Additionally, the pan handle tends to get hot due to the conductive material used. Nevertheless, with proper maintenance, such as wiping down the pan after each use, riveted handles can be a reliable choice.
On the other hand, welded handles are created by melting and joining the pan and handle together without the use of screws or rivets. This results in a smooth, uninterrupted surface that is easier to clean and more hygienic. The absence of rivets or screws also gives welded handles a sleek and seamless appearance. However, the downside of welded handles is that they may not be as secure and can potentially break or bend, especially under constant stress or in high-intensity cooking environments.
Another type of handle attachment is the screwed-on method, commonly seen in cheaper or high-end European cookware. Screwed-on handles use a screw to fasten the handle to the pan, and they are user-replaceable. While some may consider screws less aesthetically pleasing, they are effective and allow for easy tightening or replacement if needed.
When choosing between riveted and welded handles, it is essential to consider your specific needs and preferences. If durability and long-lasting performance are a priority, riveted handles might be more suitable, despite the extra care needed for cleaning. On the other hand, if ease of cleaning and a sleek design are more important factors, welded handles could be the preferred option, as long as you are mindful of the potential for bending or breakage.
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Frequently asked questions
Pans are made from a variety of materials, including copper, cast iron, carbon steel, stainless steel, and aluminium.
Copper is the best heat conductor of any material used to make cookware, making it ideal for even cooking. However, copper is also highly reactive with most foods, so copper pans are often lined with a non-reactive metal such as tin or stainless steel. Cast iron is incredibly durable and can handle high temperatures, but it is a poor conductor of heat. Stainless steel is highly anti-corrosive and easy to clean, but it is also a poor conductor of heat. Carbon steel is durable, inexpensive, and can achieve a much higher temperature than most other pans.
Pans are primarily molded through one of two processes: drawing and spinning. Drawing involves taking a sheet of metal and using gradual pressure to draw it into a forming die. Spinning involves taking a sheet of metal and shaping it by stamping or spinning.
