The taste of the prepared food depends not only on the accuracy of following the recipe and the skill of the housewife, but also on the quality of the dishes. You can cook scrambled eggs in the thinnest light frying pan, but you won’t be able to fry meat properly in one. And if the process takes a long time, then you will need a frying pan with a thick bottom and made of a material that distributes heat well - cast aluminum, for example. But what a frying pan looks like without a non-stick coating and how to use it is indicated here.
Materials used in the manufacture of Rondell cookware
Non-ferrous metal does not contain iron or contains a small proportion of it. It is these raw materials that are used by the best blacksmiths to produce original decorative and functional elements. Working with compounds is a real art that requires special tools, knowledge and experience. For the production of forged interior decorations, scrap non-ferrous metals (alloys of brass and bronze, aluminum and copper, platinum, silver and gold) are used. Forging such metals is difficult because their compositions are highly conductive. The material is heated and processed using gas.
Reviews
Reviews of products in this category are very different. They are mainly determined not so much by the nature of the coating or the material itself, but by the quality of the latter. Alas, it is not always possible to distinguish high-quality products from cheap imitation ones, and the cost of the product is not always a guarantee.
- Ekaterina, 27 years old, Moscow: “I bought it literally by chance, I didn’t specifically choose the company. As a result, I became the owner of a frying pan from Rondell Walzer series. I've been using it for a year. They didn’t lie about quick heating and ease of washing: it copes well with both frying and simmering. However, on the side in contact with the stove it has already darkened, and there are scratches on the coating, although I cook only with a wooden spatula.”
- Yulia, 32 years old, Tomsk: “I bought a Tefal frying pan 2 years ago, so it has a sufficient shelf life. On the back side, carbon deposits have formed, but inside it has not changed a bit: no scratches, no darkening. It’s not suitable for long-term cooking or stewing – it’s too light, but it’s ideal for quick frying.”
- Marina, 42 years old, Volgograd: “I’ve been familiar with frying pans from Biol for a long time – I’ve been using this pancake maker for 3 years. Six months ago I also purchased a model from the Optima Decor series with a ceramic coating. They say ceramics wear out quickly, but I haven't noticed anything yet. It’s easy to cook on it, you can do it without oil.”
- Irina, 38 years old, St. Petersburg: “They gave me a frying pan from Stoneline. The model turned out to be heavy, only a little lighter than my grandmother’s cast-iron one, but you can cook in it just like in cast-iron: fry, simmer, stew, and no burning, although I often get distracted - the child is small. You can cook without oil, and even fried cheese doesn’t stick. Personally, I’m delighted with her.”
A cast aluminum frying pan with a non-stick coating, if it is of good quality, is an excellent purchase for the kitchen. Such cookware allows you to cook almost without oil, speeds up the cooking process, guarantees uniform heating of the product and improves the taste of the prepared food. In addition, such dishes are much easier to clean.
7 main tips: price, brands, signs of quality
How to choose the right frying pan and not get confused while standing in the store? We have prepared 8 main recommendations for choosing a frying pan for universal use.
- If you decide to choose aluminum cookware with a non-stick coating, then pay attention to cast aluminum, with thickened walls and bottom. The already mentioned Risoli and Woll, as well as the less expensive Casta and Vari have good reviews.
- The diameter indicated by the manufacturer is measured at the top of the pan, not at the bottom. The diameter of 24 cm is optimal for one person, 26 cm for a family of 3 people, 28 cm is suitable for large families.
- Which frying pan is better out of two similar models? The one with thicker walls and bottom is heavier and has more non-stick layers.
- For baking in the oven, choose dishes with a removable handle or a metal handle without plastic elements.
- For a glass-ceramic hob, contact with pans with copper or aluminum bottoms is undesirable, because they leave traces.
- For an induction cooker, only special cookware that is marked with special markings is suitable.
- A good frying pan, as a rule, costs at least 1,500 rubles.
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How to distinguish cast iron from aluminum
Not all people, by looking at a frying pan, can determine what metal it is made of. It’s easy to understand which cookware is aluminum and which is cast iron by holding the product in your hands. Cast iron models are much heavier than similar products made from aluminum.
Due to their heavy weight, not all housewives want to use cast iron frying pans, although they are durable and able to maintain a presentable appearance for a long time with proper care. But aluminum is easier to handle, so women often prefer products made from this material.
You can distinguish pans by color. Aluminum ones will be light gray, silver, and cast iron ones will be dark gray, almost black.
Care
If the operating rules are violated, even the most expensive and high-quality titanium frying pan will not hold up and will go into the trash. To extend the service life and maintain non-stick properties, it is recommended to follow the rules of use:
- The new frying pan is removed from its packaging and rinsed with warm water and dishwashing detergent. Then wipe dry with a soft towel and lubricate with a thin layer of vegetable oil. No other preparation is required - you can immediately cook food on the cookware.
- To mix products in dishes, it is better to use wooden, silicone and plastic tools. Despite the scratch-resistant surface, it is not recommended to cut meat in a titanium frying pan with a knife or turn the cutlets over with a metal fork.
- Do not use detergents containing abrasives or aggressive chemicals.
- Dried food remains can be easily removed by soaking the dishes in warm water for 1-1.5 hours and then wiping them with a soft sponge and detergent.
- After each wash, wipe the pan dry.
- It is not recommended to overheat cookware with titanium coating. This leads to the destruction of the protective layer.
How to restore coverage
None of the non-stick coatings can be restored, including titanium. If during operation the top layer has become so deformed that metal can be seen underneath it, the product must be disposed of.
Reference. There are companies that provide coating restoration services, but often their services are equal to the cost of a new frying pan.
Characteristics of a good frying pan
Before choosing a gift, you need to pay attention to some characteristics of the frying pan, which are very important for cooking. First of all, the bottom of the frying pan should be smooth from the inside, without the slightest gaps or tubercles that indicate poor quality of the product. To avoid this, it is better to purchase a frying pan from a store that has a quality certificate for its products. In addition, it is advisable to choose a frying pan with an ornamented or ribbed bottom (bottom groove).
A ribbed or ornamented bottom allows the cookware to heat up evenly and maintain a high temperature for a long time.
The wall of the frying pan chosen as a gift to the cook must be very thick - at least four millimeters in thickness and no more than three centimeters in height. This is an important condition for “meat” frying pans, while the parameters of the walls of pancake frying pans should be two millimeters in thickness and one centimeter in height. Another important factor for a chef's frying pan is the fastening of its handle. It is best to choose frying pans with a removable or cast handle, while avoiding bolted fastening, the coating of which will chip and expose the lower metal layer.
Features of copper forging
Copper is very easy to work with because the metal has a wide operating temperature range. Using scrap and waste non-ferrous metals for work, the master can make large parts. Copper is a malleable metal, so it is suitable for stamping and bending. There is no need to pre-anneal it, since it has no hardening.
Copper should be heated until it turns red. Even if you use a large piece, no additional heating will be required. A mixture of gases is used to weld individual elements during forging.
