The Best Pan For Every Kitchen

There are many types of pans, from cast iron to non-stick and stainless steel, and each has its pros and cons. Non-stick pans, for example, are typically lighter weight than stainless steel and cast iron, can be used with less oil, are easier to clean and tend to be less expensive. However, they may not last as long. Cast iron pans, on the other hand, are incredibly durable and can withstand high temperatures, but they require more maintenance and are heavier. Stainless steel pans are a good middle ground, offering durability and even heat distribution without the heft of cast iron. Ultimately, the best type of pan depends on your individual needs and preferences.

Non-stick vs. ceramic non-stick

Non-stick and ceramic non-stick cookware are both highly effective at keeping food from sticking while cooking. However, there are some key differences between the two types of pans that are worth considering when deciding which type to use.

Non-stick pans are typically made with polytetrafluoroethylene (PTFE), also known as Teflon. While PTFE was once made with perfluorooctanoic acid (PFOA), which was linked to health concerns and negative environmental impacts, it has been out of the Teflon game since 2013. PTFE is now widely considered safe, but the coating may release gasses when heated to high temperatures, and there is still some debate about whether it is toxic to human health. Non-stick pans are usually more affordable and are great for cooking delicate foods like eggs and fish, but they are generally less durable and shouldn't be exposed to high temperatures.

Ceramic non-stick pans, on the other hand, are made with a natural, mineral coating that is non-stick and hard but more fragile. Ceramic pans are free from harmful chemicals like PTFE and PFOA, and they can withstand very high temperatures. However, they tend to be more expensive and less durable, with the non-stick coating wearing off more quickly than conventional non-stick surfaces.

Both types of pans have their pros and cons, and the best option for you will depend on your specific needs and preferences. If you're looking for a more affordable option that's great for delicate foods, a non-stick pan might be the way to go. If you're concerned about the potential health and environmental impacts of PTFE and are willing to spend a bit more, a ceramic non-stick pan could be the better choice. Ultimately, the decision comes down to personal preference.

Cast iron vs. enameled cast iron

Cast iron and enameled cast iron pans are made from the same material but have different coatings. While cast iron pans are coated in polymerised fat, enameled cast iron pans are coated in fused glass. This fundamental difference leads to a number of contrasting features.

Non-stick Properties

Cast iron pans have a good non-stick finish. The seasoning is much harder to scratch off and can be safely brought to searing temperatures. Enameled cast iron, on the other hand, is not non-stick and is more similar to stainless steel in this regard.

Setup & Initial Seasoning

Enameled cast iron is ready to use straight away. Cast iron pans, however, require seasoning before use. This involves washing off any protective coating, spreading a thin layer of fat or oil over the pan, and heating it to a high temperature.

Maintenance

Cast iron pans have a reputation for being high-maintenance. They shouldn't be left to soak or drip dry, and need to be dried and heated with a thin layer of neutral oil to seal and protect the seasoning. Enameled cast iron, on the other hand, is coated in fused glass and is therefore less fussy. It can be washed with any detergent and can be left to air dry.

Heat Retention and Distribution

Both types of pans are heavy and not terribly conductive of heat, leading to hot spots when over a high flame. However, they are capable of storing an enormous amount of heat energy.

Versatility

Enameled cast iron pans are limited by their temperature sensitivity. They have a maximum temperature of around 500°F, which means they are not suitable for certain cooking tasks. Cast iron pans, on the other hand, can be used at any temperature and are therefore more versatile.

Durability

Cast iron pans are incredibly durable. They are practically impossible to crack or break and can be revived if they start to rust. Enameled cast iron pans, however, are prone to chipping, cracking, and scratching over time. They also require the use of silicone-tipped utensils to protect the enamel surface.

Stainless steel vs. carbon steel

When it comes to choosing the best type of pan, there are many options to consider, including stainless steel and carbon steel. Both stainless steel and carbon steel pans are popular choices for professional chefs and home cooks alike. Here is a detailed comparison between the two to help you decide which one is best for your needs:

Durability and Maintenance:

Stainless steel pans are known for their durability and ease of maintenance. They are sturdy, long-lasting, and relatively low-maintenance. Stainless steel can withstand high temperatures and is dishwasher-safe, making it a convenient choice for busy cooks. On the other hand, carbon steel pans also offer excellent durability but require more careful upkeep. Carbon steel pans need to be seasoned and maintained properly to prevent rusting, especially in humid environments. They are not typically dishwasher-safe and require handwashing.

Heat Distribution and Cooking Performance:

Both stainless steel and carbon steel pans offer even heat distribution, which is essential for consistent cooking results. Stainless steel pans maintain heat well and are suitable for a wide range of cooking tasks, including sauces and vegetables. However, they tend to stick more than other materials, requiring the use of more oil during cooking. Carbon steel pans, once properly seasoned, provide a good non-stick surface. They are excellent for high-temperature cooking, searing, and stir-frying. Carbon steel woks, in particular, are popular for stir-frying and sautéing due to their lighter weight and quick responsiveness to temperature changes.

Versatility:

Stainless steel pans offer greater versatility in terms of the types of food they can handle. They are suitable for cooking acidic foods, such as tomato-based sauces, without affecting the flavour. Carbon steel pans, on the other hand, are not ideal for cooking acidic dishes as they can ruin the seasoning. Additionally, stainless steel pans can be used with metal utensils without damaging the surface, while carbon steel pans require the use of non-metal utensils to maintain their non-stick properties.

Cost:

In terms of cost, stainless steel pans generally provide a good balance between quality and price. They are often more affordable than carbon steel pans, which tend to be pricier. However, it's important to note that the cost can vary depending on the brand, quality, and specific features of the pan.

In summary, both stainless steel and carbon steel pans have their unique advantages. If you prioritise durability, low maintenance, and versatility, a stainless steel pan might be the better choice. On the other hand, if you seek excellent non-stick properties, superior heat distribution, and high-temperature performance, a carbon steel pan could be your preferred option. Ultimately, the "best" type of pan depends on your specific needs, cooking style, and budget.

Iron pans vs. non-stick pans

Iron pans and non-stick pans are two of the most popular types of pans available. While both have their pros and cons, deciding which one is best for you will depend on your cooking needs and preferences.

Iron Pans

Iron pans, including cast iron and carbon steel pans, are highly durable and can last for years, even decades, if properly cared for. They are excellent for high-heat cooking and can be used on various heat sources, including gas, electric, induction, and open flames. Iron pans are ideal for frying, searing, and browning foods, and they can develop a natural non-stick coating over time with proper seasoning and maintenance. However, they require more maintenance than non-stick pans and are generally heavier, making them less manoeuvrable.

Non-Stick Pans

Non-stick pans, on the other hand, are lightweight, affordable, and easy to clean. They are perfect for cooking delicate foods like eggs, fish, and pancakes without the risk of sticking. Non-stick pans also require less oil, making them a healthier option. However, the non-stick coating can break down over time, especially with high-heat cooking, and they may not be as durable as iron pans.

Both iron pans and non-stick pans have their advantages and disadvantages. If you're looking for a versatile pan that can withstand high temperatures and last for years, an iron pan is a good choice. However, if you prioritise ease of use, lightweight design, and low maintenance, a non-stick pan may be a better option. Ultimately, the best type of pan depends on your specific needs and cooking style.

Traditional non-stick vs. ceramic non-stick

Traditional non-stick and ceramic non-stick cookware are both designed to prevent food from sticking to the pan's surface. However, they differ in terms of materials, durability, heat resistance, and maintenance requirements. Here is a detailed comparison between the two types of non-stick cookware:

Materials:

Traditional non-stick cookware is often made with PTFE (polytetrafluoroethylene), also known as Teflon. On the other hand, ceramic non-stick cookware features a ceramic coating or glaze. This coating is typically applied to a metal pan, usually made of aluminum or stainless steel. Ceramic non-stick pans are not purely ceramic but have a finish that uses silicon to create a non-stick surface.

Durability and Longevity:

Traditional non-stick cookware tends to be more durable and long-lasting compared to ceramic non-stick. It is often more non-stick than ceramic and can retain its non-stick properties for a longer period. Ceramic non-stick coatings tend to break down more easily and may have a shorter lifespan.

Heat Resistance:

Ceramic non-stick pans can withstand higher temperatures than traditional non-stick. Ceramic non-stick can handle temperatures up to around 800°F, while traditional non-stick pans start to break down at around 500°F. However, it is important to note that neither type of pan should be used over high heat as it can affect their non-stick properties.

Cooking Performance:

Both types of non-stick cookware heat evenly and are suitable for cooking various dishes. Traditional non-stick may be preferred for cooking dishes that require lower to medium heat, such as eggs, pancakes, and grilled cheese sandwiches. Ceramic non-stick, with its higher heat resistance, is ideal for searing steaks, as it can withstand higher temperatures. Ceramic non-stick is also recommended for cooking pasta, as it can quickly bring water to a boil and retain heat effectively.

Maintenance:

Both types of non-stick cookware should be washed by hand and not placed in the dishwasher to prolong their non-stick properties. Ceramic non-stick pans are more prone to scratching, so it is advisable to use non-metal utensils and wash them gently. Traditional non-stick pans, while more durable, should also be handled with care to avoid scratching or chipping the coating.

Frequently asked questions