Best Pan Buying Guide
Choosing your pot is not only a question of size or aesthetics, because there are indeed more important criteria to be considered to be sure of buying the right kitchen utensil. Our site will therefore help you better orient yourself on this product to find a quality pan.
What Is A Pan?
Traditionally, the saucepan is an essential kitchen utensil for cooking various liquid-based recipes such as broth, sauces, vegetables, but also rice, pasta, meats and even fish.
It has always been designed with straight, high edges, a curved hemmed bottom and a fixed handle. Today, we can distinguish a multitude of models of pots which differ in particular by their material of manufacture, their coating, their handle as well as their use. Most of them generally have a cover and are offered in series of 3 or 4 depending on the model.
What Is The Best Pan?
The best pans of the moment are presented to you in our comparison below.
How To Choose A Good Pan?
Stainless steel pots are particularly strong and durable because they are very resistant to heat and utensils.
Stainless steel is also a healthy material, both natural and ecological. However, we recommend a 1 to 3 cm thick bottom pan, or triple bottom pan, to better distribute and circulate the heat.
The most demanding will most often opt for an old copper casserole dish which is an excellent conductive material.
Copper is also very appreciated for its aesthetic side, especially since it preserves and reveals the aromas of food. They are very thin and light pots, with a thickness of 1.5 to 2 mm.
There are also aluminum pans that offer a very rapid rise in temperature, with good heat distribution.
The inside is always provided with a non-stick coating and the outside is generally enamelled.
Like aluminum pots, cast aluminum pans are also very light and easy to clean with a non-stick coating. The temperature rise is also very rapid, but the life of the product is shorter.
Finally, we find the cast iron pots which are the most recommended for the production of simmered cookings.
They are certainly heavier and slower to heat, but they retain heat perfectly and are also very solid.
You should know that the inner coated casseroles have a shorter lifespan compared to those designed with a raw material. The quality of cooking is also better with an uncoated kitchen utensil, especially if you wanted to sear the food well to be able to generate juices and make a de-icing to obtain a particularly tasty sauce.
Therefore, if you favor the longevity and robustness of the product, combined with the authenticity of the flavors of your dishes, we advise you to opt for a pan without coating, especially made of stainless steel, copper or cast iron.
On the other hand, to facilitate cleaning and avoid at all costs that the preparations remain stuck on the walls of the pot, the best would be to direct you to a model of coated pot, namely cast aluminum pans or in aluminium.
There can be different types of coating, namely PTFE or polytetrafluoroethylene, ceramic, cheesecloth or even stainless steel. In addition, note that the quality of the coating is specific to each model of casserole dish, which requires you to check the product sheets before your purchase.
Indeed, some may be more resistant to impact and scratches, while others are particularly non-stick. You should also know that the more the number of coating layers, the more quality it gains.
The Heat Source
If you have an induction hob at home, know that you will have to choose a casserole suitable for a rapid rise in temperature. A material very resistant to thermal shock will therefore be necessary, namely stainless steel and copper.
The use of a special induction or cast aluminum saucepan is also possible provided that a gradual rise in temperature and a medium heat intensity are adopted. Pots compatible on an induction hob must have a magnet at the bottom to create a magnetic field essential for the operation of this heat source.
However, the casseroles used on the induction hob are also compatible with all other heat sources. For vitroceramics, we also recommend that you use a very solid pan resistant to thermal shock like the one made in stainless steel.
As for the electric plates, we will favor materials which are very good heat conductors such as cast aluminum. And when it comes to gas cookware, your choice is vast, as all materials can withstand this heat source.
Which Pan To Choose?
Discover the selection of the best selling quality pans at exceptional prices.
The Different Types Of Saucepans
Saucepan With Removable Handles Or Fixed Handles
As we mentioned above, manufacturers now offer a wide variety of pots, including those sold without handles.
In addition to traditional utensils with a fixed handle, modern pans may not have a handle. In this case, the accessory can be either removable and delivered with the casserole, or sold separately. The removable handle effectively saves considerable space when you do not have a large storage space.
We then avoid decorating our walls with a whole series of pans. Depending on the model of the removable handle, it can be attached to any pan or pot if it is a universal handle, or it can adapt to a certain range of utensils of shapes and sizes different. However, you must ensure that it does not scratch the coating of your brand new pots, especially since most of them are made of steel.
Risotto is above all a recipe of Italian origin made from rice, mixed with onions, butter, white wine and parmesan. But today there are many variations of the dish made from a multitude of ingredients: seafood, vegetables, mushrooms, beef, sausages, sausages and many more.
Thus, the pot intended for this type of preparation must be wide enough, with slightly high, straight or flared edges to facilitate the mixing of food. This is a utensil halfway between a frying pan and a pan that is also called a frying pan. However, models of utensils, such as the Lagostina Risotteria pan, can be excellent tools for making a perfect risotto.
What Is The Price Of A Quality Pan?
The price of casseroles varies enormously depending on their manufacturing materials, their brand, their model, but also their size. It should also be noted that cooking with an old copper pan is a great luxury and that it is therefore necessary to spend more to take advantage of this privilege.
Aluminum utensils are also more expensive compared to stainless steel or cast iron. Thus, it is quite possible to find a pot at a low price, from around ten euros, on entry-level models.
However, to be sure of investing in a quality saucepan, plan a budget of between 20 and 70 euros. High-end and luxury products can go up to more than 80 euros.
How To Use A Pan?
The use of a pan may vary depending on the material of the pan and the food to be cooked. With a coated casserole dish, for example, you will not need to apply fat, as the food is unlikely to stick to the bottom.
The same will apply to cooking with large amounts of water in an uncoated casserole dish. On the other hand, to enter meat, fish or vegetables in an uncoated pot, the addition of fat is essential.
It is also necessary to ensure that the intensity of the fire is progressive so as not to burn and attach the preparation. For some steel or cast iron utensils, the pre-bonding step is necessary to create a natural non-stick coating. To do this, heat a good level of oil for five minutes.
How To Maintain Your Pan?
For better maintenance of your aluminum pots, we recommend using a soft cloth with washing up liquid, lemon juice and salt.
You can also add a few drops of ammonia to the cleaning water or put the cookware in the dishwasher. Avoid using an iron wool or an abrasive sponge to remove stuck food.
The stainless steel pots can be cleaned with a mild detergent or organic dishwashing liquid. Always be sure to rub in one direction and do not use an abrasive sponge or steel wool. These are utensils that can easily be washed in the dishwasher.
For enameled cast iron pots, prefer to clean them with clean water. You can also let them soak in lukewarm water to remove the food attached to the interior walls. These pans are generally not dishwasher safe, unless otherwise noted. Also avoid letting them dry in the open air, as they risk rusting.
And for copper casseroles, do a simple cleaning with lukewarm water, avoiding putting them in the dishwasher. Copper also does not support the cooking of acidic foods like lemon and tomatoes. The use of acid detergents is also not recommended to preserve the condition of the utensils.