Choosing The Right Pan Size For Your Cooking Needs

Choosing the right size of the pan is an important consideration when buying cookware. While the market offers a wide range of options in terms of brands, prices, shapes, sizes, materials, and features, selecting the right pan size depends on the type of food you cook and the number of people you frequently cook for. For instance, a 10-12cm diameter pan is suitable for a single serving, while a 20cm diameter pan can serve 1-2 people. A 24-26cm pan is ideal for 2-3 servings, and a 26-28cm pan can accommodate 2-4 people. For larger groups of 4-6 people, a 30-32cm pan is recommended. Additionally, the burner size should also be considered, as a skillet that is too large or too small for the burner can lead to uneven heating or wasted energy.

Pan materials and their pros and cons

When it comes to choosing a pan, it's important to consider the material it is made of as this will affect your cooking experience. Here are the pros and cons of some common pan materials:

Cast Iron

Cast iron pans are a traditional option that has stood the test of time. They are affordable, durable, and versatile. They can handle high heat and are suitable for stovetops, ovens, and even outdoor campfires. Cast iron pans have good heat distribution and retention, making them ideal for searing and skillet dishes. They can also impart a subtle iron flavour to your food, which some people enjoy. However, cast iron requires extra care and maintenance. It needs to be seasoned regularly and can rust if not maintained properly. It is also reactive to acidic foods, which can strip the seasoning and affect the taste of your dish. Cast iron pans are also quite heavy, so they can be cumbersome to handle and store.

Enameled Cast Iron

Enameled cast iron pans have a porcelain coating that makes them easier to clean and maintain than traditional cast iron. They have the same heat distribution and retention properties, making them ideal for even cooking. The coating also makes them non-reactive to acidic ingredients, so you don't have to worry about food discolouration or a metallic taste. However, enameled cast iron pans are more expensive than regular cast iron. They are also quite heavy, which can make storage tricky.

Stainless Steel

Stainless steel is a popular choice for cookware due to its durability and versatility. It is non-reactive, so it won't affect the taste of your food, even when cooking with acidic or alkaline ingredients. It heats up quickly and is usually dishwasher-safe. Stainless steel pans are also safe to use in the oven, as long as the handles are made of stainless steel. However, basic stainless steel pans may not distribute heat evenly, leading to hot spots and uneven cooking. Higher-end stainless steel pans with an aluminium or copper core can improve heat distribution but come with a higher price tag.

Carbon Steel

Carbon steel pans are similar to cast iron but are much lighter due to their thinner construction. They retain heat well, cooking food evenly and imparting a grilled flavour. Carbon steel pans are also naturally non-stick when seasoned properly. However, they require seasoning and can be challenging to clean. They are not dishwasher-safe and should not be used with acidic foods as they are reactive.

Copper

Copper pans are known for their excellent heat retention and distribution, making them ideal for even cooking. They heat up quickly and cool down just as fast, giving you greater control over the heat. However, copper is reactive to acidic and alkaline foods, which can affect the taste of your dish. Copper pans are also expensive and require regular polishing to maintain their shine.

Aluminum

Aluminum pans are lightweight and affordable. Anodized aluminum, in particular, is sturdy, durable, and scratch-resistant. However, regular aluminum reacts with acidic foods, which can affect the taste of your dish. Aluminum is also prone to warping, especially when exposed to high heat, which can be a health concern. Anodized aluminum solves some of these issues but is more expensive.

Non-stick

Non-stick pans are popular due to their convenience and ease of cleaning. Food slides off easily, and they require less oil during cooking. Non-stick pans are typically affordable and adapt well to changes in cooking temperature, especially those made with anodized aluminum. However, there are health concerns associated with non-stick pans as they can release toxic chemicals when the coating chips and overheats. Non-stick pans also have a shorter lifespan and should not be exposed to high heat.

Ceramic

Ceramic pans are a safer and more environmentally friendly alternative to traditional non-stick pans. They have non-stick properties without the potentially harmful chemicals. Ceramic pans are perfect for slow cooking and are lightweight and easy to clean. However, they are not suitable for high-temperature cooking and should not be washed in the dishwasher.

How to measure a pan

To measure a pan, you will need a measuring tape or a ruler. Place the pan right-side-up on a flat surface. Then, stretch the measuring tape across the centre of the top side of the pan. The measurement you will read from the top is the proper frying pan measurement.

The diameter of a pan is the most important indication of its size. The diameter is measured at the top inside, or the inside of the pan/pot rim. This is also known as the upper inner diameter. The standard measurement method is an international standard and is authoritative unless stated otherwise in the item description.

When measuring the height of a pan, the indication describes the outer edge height, from the top edge of the pan perpendicular to the contact surface. The inner height can be determined by subtracting the base thickness from the height.

If you are measuring a round cake pan, measure the diameter of the inside of the pan. Measure across the pan from the inside lip to the inside lip across the widest point. Square cake pans are measured by the length of their sides, so the measurement is taken in the same way.

If you are measuring a cast-iron skillet, measure across the top of the cookware, excluding the handles.

Pans for different portion sizes

When it comes to choosing the right pan, it's important to consider not only the specific type of pan you want but also the size. Different pan sizes are suited to different portion sizes, and understanding this will help you make the best choice for your cooking needs.

Small Pans

Small pans, typically those with a diameter of 6.84 inches to 8.5 inches, are ideal for single servings. They are perfect for cooking one fried egg, steak, or chicken breast, and their compact size allows for even heat distribution. Small pans are also great for making thick, fluffy omelettes, as the smaller cooking surface forces the eggs upward.

Medium Pans

Medium pans, with a diameter of around 10.5 inches, offer a good middle ground. They can accommodate 2 to 3 servings without overcrowding, making them suitable for frying 3 eggs or 2 chicken breasts. Medium pans are also useful for frying latkes, reheating leftovers, and sautéing large amounts of vegetables.

Large Pans

Large pans, with a diameter of 12.5 inches or more, are perfect for cooking larger portion sizes or feeding a family. They can easily fit 4 eggs, 3 chicken breasts, or 8 chicken thighs. Large pans are also great for frying bacon strips without having to trim the ends, and they are the ideal size for oven-safe baking pans.

Baking Pans

Baking pans come in a wide range of sizes, from round cake pans to loaf pans. The size of the pan will determine the depth and baking time of your batter. Using a larger pan than specified in a recipe will result in a shallower batter that bakes more quickly, while a smaller pan will create a deeper batter that takes longer to bake.

Commercial Food Pans

In the foodservice industry, full-size food pans are the standard, measuring approximately 20 3/4" by 12 3/4". Other sizes are variations of these dimensions. The number of servings in a food pan depends on its depth, with common depths being 2", 4", 6", and 8".

Whether you're cooking for yourself, your family, or a large group, choosing the right pan size will ensure that your food is cooked evenly and efficiently.

Pans for different cooking tasks

The right pan can make all the difference when it comes to cooking. Here's a guide to help you choose the best pan for various cooking tasks:

• Frying Pan: A frying pan, also known as a skillet, is a versatile kitchen workhorse. It typically has a flat bottom, a long handle, and wide, sloped sides. Frying pans are perfect for searing meat, sautéing vegetables, building pasta sauces, pan-frying foods, and braising. They come in various materials, including non-stick, stainless steel, cast iron, carbon steel, and ceramic. The size you need will depend on how much food you typically cook at once. For single servings or cooking for one or two people, an 8-inch or 10-inch pan is ideal. A 12-inch pan is suitable for most cooking tasks and can handle skillet meals for four.
• Saucepan: Saucepans are ideal for creating and reducing sauces, as well as cooking vegetables and boiling liquids. They have tall sides and narrow bases that heat liquids efficiently. You can choose between straight-sided saucepans for maximum heat conduction or tapered saucepans with flared sides for easier stirring. A 1-quart saucepan is perfect for heating small amounts of sauce, while a 2-quart saucepan is ideal for cooking rice or quinoa.
• Sauté Pan: Sauté pans are similar to frying pans but have tall, straight sides and always come with a lid. The tall sides prevent liquid from evaporating too quickly and help contain splatter. They are excellent for poaching eggs, pan-frying, and cooking large quantities of greens.
• Dutch Oven: Dutch ovens are heavy, wide, and relatively shallow pots with thick, curved walls and tight-fitting lids. They are versatile and perfect for braising meats, baking bread, slow-cooking stews, and simmering sauces. They heat up slowly but retain heat well due to their cast-iron construction.
• Wok: Woks are ideal for stir-frying, boiling noodles, and making soups. They have a deep bowl with steep, high walls that allow for even heat distribution and quick cooking. Traditional woks have round bottoms, but flat-bottomed woks are also available for standard ranges. When choosing a wok, consider the size of your stovetop and opt for a comfortable handle, such as a wooden one.
• Roasting Pan: Roasting pans are large, rectangular dishes that are oven-safe and perfect for cooking a Thanksgiving turkey, large quantities of vegetables, or lasagna for a crowd. They typically have flat bottoms, shallow sides, and handles for easy handling.
• Egg Pan: An egg pan is a small frying pan with a non-stick coating, perfect for frying a single egg or making an omelet. An 8-inch or 10-inch egg pan is a good size to go for.
• Cast Iron Skillet: Cast iron skillets are heavy-duty and incredibly versatile. They can be used for searing steaks, bacon, and other meats, as well as baking desserts like fruit cobbler or cookie cake. Cast iron distributes heat evenly and consistently, reducing the chance of scorching. Additionally, cast iron cookware can go directly from the stovetop to the oven to the table, making it a convenient option.

How to care for and clean your pan

Caring for your pan is essential to ensure its longevity and maintain its effectiveness. Here are some detailed instructions on how to care for and clean your pan:

Cleaning Stainless Steel Pans:

• Use a spatula or paper towels to remove excess oil from the pan.
• Loosen any stuck-on food with a long-handled dish brush.
• For tough stains, use a scouring pad or sponge. A Scotch-Brite scouring pad is effective, but a softer Dobie pad is preferable if you want to avoid scratches.
• Dry off the pan with a clean towel before putting it away.
• For stubborn stains, use powdered cleaners like Bar Keepers Friend or baking soda to scrub the pan without damaging it. Always wear cleaning gloves when using these products.
• For nooks and crannies, use a toothpick to remove any gunk buildup.
• If dealing with tough stains, fill the pan with water and baking soda and bring it to a boil. This will help loosen the burnt-on food.
• For extremely tough stains, submerge the pan in a larger pot or roasting pan filled with boiling water and baking soda. This intensive method will help remove scorch marks.

Cleaning Cast Iron Skillets:

• Season your cast iron skillet regularly to maintain its non-stick properties.
• Clean your cast iron skillet by hand with hot water and a mild dish soap.
• Dry the skillet thoroughly after washing to prevent rusting.
• Avoid using metal scouring pads or steel wool, as they can damage the skillet's seasoning.
• If necessary, use a small amount of coarse salt as a mild abrasive to scrub the skillet.
• For tough stains, create a paste with water and baking soda and apply it to the affected area.
• Never put your cast iron skillet in the dishwasher, as it can strip the seasoning.

General Tips for Pan Care:

• Always allow your pan to cool down before washing it to avoid warping.
• Avoid using metal utensils on non-stick pans to prevent scratches.
• Choose the appropriate pan for your cooking needs, such as a non-stick pan for eggs and a cast iron skillet for searing meat.
• Consider investing in a high-quality tri-ply stainless steel pan, as it will last longer with proper care.

Frequently asked questions