Note to housewives: what kind of frying pan is used to cook a particular dish

Everyone knows that such a kitchen appliance as a frying pan is necessary to fry cutlets or croutons, cook crispy potatoes and brown meat, bake fish or vegetables in the oven. But any housewife keeps far from one frying pan in her cupboard, but 4-5 pieces, different in size, style, and material of manufacture. And he uses them all!

Types of pans according to functional accessories

One or another kind of frying pan is used by housewives to cook different types of food. Let's figure them out.

• A large volume frying pan is correctly called a roaster. It has two compact handles, a wide bottom. Stainless steel cookware is made of sufficiently thick casting. A feature of this type of frying pan is the function of uniform heat distribution. That is, its body and bottom warm up in the same way, and at the same time. The brazier is designed for stewing, frying and baking meat, poultry (including whole), vegetables. It turns out well and roasts. This kind of frying pan allows you to perfectly cook a particular dish without fear that it will burn in one place and remain half-cooked in another. It can be put both on gas and in the oven. Apples are baked in a roaster, bread or berries and pieces of fruit are dried on crackers.
• For many housewives who like to please their family with culinary delights, the following type of frying pan has become a mandatory attribute of the kitchen - a saucepan. Externally, it resembles a saucepan and is needed, first of all, to prepare a dish with sauce or gravy, and there is supposed to be quite a lot of liquid. For example, a roast with meat, potatoes and gravy is ideally obtained in a saucepan. Or a sauce with pieces of meat or vegetables. Like a roaster, this type of frying pan has a thick bottom and walls, so the food in it warms up and is processed evenly. Suitable for an open fire and an oven.
• The original frying pan, which has a small convex bottom and high walls, is called a little strange - wok. It came into everyday use of chefs with the growing popularity of oriental cuisine. The versatility of the tableware lies in its multifunctionality. In it, food is fried, boiled, stewed, and used as a deep fryer. In addition to the lid, a special grille is included in the kit. If you put pieces of meat, fish, and vegetables on it, you can cook steamed dishes. In the eastern kitchen, many products are fried at a fast pace on a wok at one time. The main rule of use: the products in the pan should be stirred frequently, otherwise they will burn. In such a dish, vegetable and meat stews are ideally obtained. All components of the dish are cut into identical pieces and cooked over high heat.
• Another type of frying pan has its own specifics – a pancake maker. It is designed for baking round thin pancakes (naphthalenes). It is quite shallow, but the bottom is thick so that the dough is baked and does not burn. Since the oil sizzles and splashes during frying, the pancake maker has a long handle so that the hostess, turning over the finished leaflet or adding dough, can avoid injury.
• A special type of grill pans. They have a ribbed bottom, the relief of which is clearly visible on the finished products. Products are fried on such dishes with almost no oil. You can use a grill pan over an open fire. It is heavy thick-walled and thick-bottomed, practically multifunctional.
• The frying pan is universal. It is large, with a flat bottom and a deep hull. It is suitable for all occasions: fry the cutlets and put out the tomato.
• In Georgia, there is another type of frying pan designed specifically for tobacco chickens. Traditionally, it is thick, cast iron, the bottom is ribbed. Naturally, each type of cookware is equipped with lids – made of heat-resistant glass or metal.

Material of manufacture

Most pans are made of cast iron, as well as based on steel and aluminum components. The first ones are the most durable, convenient, the food in them can stay hot for a long time and even languish like in an oven. Of course, cast iron is heavy, but such a disadvantage can be reconciled. Steel cookware is much worse in the cooking process, although it is lighter in weight. The food in it may burn or remain damp. It requires a lot of fat when frying. Aluminum pans are not bad in their own way, convenient, and have proven themselves well in the kitchen business. But those products, the bottom and walls of which are thin, do not last very long. Most modern frying pans have a non-stick coating on the bottom and walls, and the handles are long.