Every housewife wants to choose the perfect frying pan. There are several options depending on the material. Learn more details about them:
- Stainless steel. The main advantage of stainless steel is that it is absolutely inert material, that does not interact with other substances. So, food cooked in such a pan is maximally safe for human health. Quality vessels of this material are corrosion resistant and can serve you longer. The food in them, however, is rapidly fried and after that washing it requires effort.
- Non-stick coating. Most of the housewives prefer to use pans with non-stick coating, because their dish need no constant stirring. They cook with less fat and the pan is easily cleaned. In most cases it comes to coating Teflon - type of polymer, which is not resistant to high temperatures and in case of intense warming it begins to emit toxic gases. This process starts at 200 degrees, and at more than 250 degrees becomes especially intense. So if you fry at stronger temperature or use a gas stove, choose a safe non-stick coating, such as ceramic. Ceramic pans do not emit harmful substances, and some manufacturers use special technology that prevents heating of the vessel more than 240 degrees, regardless of the source of heat. However, whether the cover is Teflon or ceramic, forget about metal utensils for stirring and with the pan buy a special shovel. But even with careful use, the coating is gradually rubbed and scratched and needs to be replaced with a new pan. Your domestic cleaners Bromley will also advise you to replace it.
- Cast iron. Cast iron pans have also lots of admirers - not because they are comfy, but because the food in them is extremely tasty. What are the reasons? The point is that this metal has a unique thermal conductivity. It heats slowly and evenly and can be used both for long steaming over low heat and for fast frying of food. Cast iron slightly withstands high temperatures and is not prone to deformation. The disadvantage is that soon after cooking, the food should be moved to another dish not to acquire metallic aftertaste. Washing pan also requires more efforts, as the cast-iron surface is rough and prone to corrosion. Corrosion can ruin the color and taste of prepared dishes and iron salts, which are separated, destroy vitamins in food. Share this information with your end of tenancy cleaners Bromley, they will be thankful.