There are many types of pans available in the market. Following are a few which is generally used:
Non-stick pans
A non-stick pan is a general pan. The food tends to stick to the pan’s surface and requires continuous stirring to ensure non-sticking. However, to avoid food sticking to the pan, non-stick pans come with a coating of Teflon which prevents sticking to some extent. These frying pans are lightweight as well as good conductors of electricity. Since the food tends to stick too fast, it works best in low flames.
Ceramic pans
Ceramic pans are non-stick pans. They are coated with silica gel which is made from ceramic stone. These pans are lightweight but cannot be exposed to a high temperature. Metal utensils should be avoided, and only a stovetop should be used for such pans.
Hard-anodized pans
These pans are made of aluminium. Thus it is rugged as well as durable. It has the twin advantage of being non-stick and resistant to high temperatures. Unlike other materials, they are heavy, so the chances of getting scratches and being damaged are slim. Although they fall in the expensive category of pans, they last for a long time.
Stainless steel pans
These pans are light as well as durable. There are other alternatives available in the market that conduct heat better. So, these pans come with an aluminium coating or are mixed with stainless steel for better conductivity. Such materials are non-corrosive, so it does not react with the food. The most significant advantage of such pans is that it is induction friendly and can be used when a gas stove is not available.
Cast iron pans
Cast iron has a long history of being used in cooking utensils. From essential cookware to advanced cookware, cast iron has been heavily used for making these utensils. Its versatile nature makes it a friendly choice. From cooking eggs and frying dishes to baking and long cooking, it caters to every need of the food.
Although such frying pans take time to heat up, they offer resistance to very high temperatures and even distributes the heat evenly. Cast iron is prone to rust. Thus, it needs to be coated with oil to avoid the same. It also does not require cleaning and washing the pan after every use. Simply wiping it with a muslin cloth makes it clean. However, after washing it with water, it needs to be re-seasoned to maintain proper care.
Carbon steel pans
These pans are thin and light. However, they lose heat pretty quickly. Carbon can be modified to make it non-stick. Carbon helps to distribute the heat uniformly and is oven friendly as well. However, the major disadvantage of such pans is that it is prone to rust and can easily get ruined if it is not adequately cared for.
Aluminium pans
Aluminium is one of the most convenient and affordable elements which is used for making pans. It is one of the excellent conductors of heat, which conducts heat better than stainless steel. Such pans are lightweight but strong. However, the major drawback of such pans is that it leads to a reaction with acidic food items and causes corrosion and leaching.
Copper pans
As we all know, copper is popularly known as one of the best conductors of heat. So copper makes the pan hot quickly. However, ironically, they also lose the heat pretty fast as well. They are also not much resistant to high temperatures. Copper pans are suitable for sautéing, sauces, light foods, et cetera. Thus, such pans cannot be used for long hours of cooking.
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