Retin-A Pan: Cost And Benefits

There are many types of pans available in the market, and it can be challenging to decide which one to buy. The first thing to consider is the type of cooking you want to do and your level of expertise. If you are a beginner, you will need cost-effective and efficient cookware. The four basic pieces to consider are a stock pot, a fry pan, a sauté pan, and a saucepan. The material of the pan is also an important consideration. Aluminum is a popular choice as it is an excellent heat conductor and spreads heat evenly, but it is prone to staining and reacting with food. Cast iron is another option, but it takes longer to heat up. Stainless steel is lightweight, durable, and easy to clean but is a poor conductor of heat. Non-stick pans are ideal for cooking with less oil and easy cleanup but need to be replaced once the coating wears down.

Non-stick vs stainless steel

Non-stick Pans

Non-stick pans are generally made of aluminium and then coated with a non-stick material such as PFOA-free Teflon or ceramic. They are easy to use and clean, as their slick coating prevents food from sticking, and they require less oil or butter than uncoated pans. They are also usually cheaper than stainless steel pans. However, non-stick pans are less durable and not suitable for high-heat cooking, and their coatings can be damaged by metal utensils and the dishwasher.

Stainless Steel Pans

Stainless steel pans are more durable and versatile than non-stick pans. They can withstand higher heat and are oven-safe, making them suitable for a wider range of cooking methods such as stir-frying, oven-roasting, and grilling. They are also non-reactive, so they can be used with acidic ingredients without affecting the flavour of the dish. However, food is more likely to stick to stainless steel pans, and they require more effort to clean.

Both types of pans have their advantages and disadvantages, and most home cooks will want to have at least one of each. Non-stick pans are ideal for delicate or sticky foods such as eggs, crepes, and fish, while stainless steel pans are better for browning, searing, and high-heat cooking. If you're only going to buy one pan, consider the types of dishes you cook most often, your budget, and how much maintenance you are willing to do.

Cast iron skillets

Choosing a Cast Iron Skillet

When choosing a cast iron skillet, look for one with a smooth finish. A smooth surface not only provides a natural non-stick cooking surface but also makes it easier to clean. Cast iron skillets come in different sizes, so select one that best suits your cooking needs. For example, if you're cooking for a family of four or like to have leftovers, a larger skillet, such as a 12-inch option, might be ideal. Additionally, consider the weight of the skillet. While cast iron is known for its heft, some skillets are designed to be lightweight, making them more comfortable for prolonged use.

Seasoning Your Skillet

Seasoning your cast iron skillet is essential for creating a natural non-stick surface and enhancing its durability. To season your skillet, coat it with a thin layer of oil, such as grapeseed oil, and heat it in the oven at a low temperature for about an hour. Repeat this process a few times to build up a good layer of seasoning. Proper seasoning will also help prevent rusting and ensure the skillet's longevity.

Cooking with Your Skillet

Cleaning and Maintenance

Proper cleaning and maintenance are crucial to preserving your cast iron skillet. Avoid using dish soap and abrasive sponges, as they can strip away the seasoning. Instead, clean your skillet with hot water and a soft sponge or brush. If needed, use a small amount of mild soap and ensure you thoroughly dry the skillet after washing. To restore or maintain the seasoning, apply a thin layer of oil after cleaning and wipe off any excess.

Storing Your Skillet

When storing your cast iron skillet, avoid stacking it with other cookware to prevent scratches. If you need to stack them, use pan protectors or liners to separate them. Additionally, ensure your skillet is thoroughly dried before storing it to prevent rusting. Cast iron skillets can also be hung using the holes on their handles, making them a beautiful and functional addition to your kitchen.

Aluminum frying pans

When purchasing an aluminum frying pan, it is important to consider the type of stove you have, as some aluminum pans may not be compatible with induction stovetops. Additionally, aluminum frying pans should not be used to cook acidic foods such as tomato sauce, as they can discolor the pan.

Overall, aluminum frying pans are a great option for those seeking a durable, lightweight, and efficient frying pan for their kitchen.

Carbon steel frying pans

There are a few downsides to carbon steel pans. The initial seasoning process can be time-consuming and, like cast iron, they cannot be used for cooking acidic sauces for long periods as this will damage the seasoning. Additionally, some carbon steel pans may be too heavy for one-handed use, making tasks like sautéing and swirling more difficult.

Despite these drawbacks, carbon steel pans are a great addition to any kitchen. They are lightweight, durable, and highly manoeuvrable. They are also relatively affordable, with prices ranging from $35 to $155. Some popular brands include de Buyer, Mauviel, and OXO.

Stainless steel frying pans

Preheating and Oiling Your Pan

Before adding any oil to your pan, preheat it over medium or medium-high heat. To check if your pan is ready, splash a few drops of water on the surface. If the water droplets form a ball and bounce around, your pan is ready. At this point, add your cooking oil and heat it until it shimmers but does not smoke. This is important because if you add oil to a cold pan, it may smoke before the pan is fully heated. Additionally, make sure to use an oil with a high smoking point, such as vegetable, canola, sesame, or peanut oil.

Preparing Your Food

To prevent sticking, it is best to let your food reach room temperature before cooking. Cold food can cause a drastic drop in the pan's temperature, leading to sticking. Once your food and pan are both ready, add your food to the pan. It should give a satisfying sizzle. If it doesn't, your temperature may be too low.

Sear and Deglaze

If you're searing meat, the pan will let you know when it's ready to flip. You'll know it's time when the meat releases easily from the pan. After searing or sautéing, you'll have fond—those tasty browned bits left in the pan—which you can use to make a delicious pan sauce. Simply deglaze the pan by adding an astringent like wine, vinegar, liquor, or stock, then reducing and adding butter and seasoning.

Cleaning and Maintenance

When it comes to cleaning, hand-washing is generally recommended over dishwashing to avoid warping and damaging the finish of your pan. Use warm water, gentle dish soap, and a soft sponge or cloth. For more stubborn residue, you can use a non-abrasive cleaner or a mixture of baking soda and vinegar. Always ensure your pan is completely dry before storing it away to prevent the formation of calcium deposits.

Seasoning Your Pan

Similar to cast iron, you can season your stainless steel pan to create a semi-nonstick surface. To do this, preheat your pan on medium-high heat, add a thin layer of oil with a high smoking point, and use a paper towel to spread it evenly. Heat the oil until it starts to smoke, then remove the pan from the heat and let it cool completely. Finally, wipe out any excess oil, leaving a glossy, nonstick surface.

By following these tips and techniques, you can master the art of cooking with stainless steel frying pans and elevate your culinary creations to new heights.

Frequently asked questions