This means that for those who enjoy cooking, even pans are essential. And in fact, each model and each material influences the success of the recipe in a positive (or negative) way.

To choose the best pans and cook like real chefs, there are many aspects to keep in mind. This is by virtue of the fact that each dish needs a specific cooking method and therefore the most suitable pan.

In this guide article, we will explain which pan to use to cook a specific food in order to prepare dishes that are always perfect, tasty, and cooked to perfection.

How to choose pans: shape and size

Aesthetics aren't everything, especially in the kitchen. When you were a child, surely, from the bottom of your height and your ingenuity, you observed your mother's or grandmother's kitchen, and you were fascinated by those large pots or pans in which the delicacies that drove you crazy were cooked.

On the one hand, those pans you were looking at weren't exactly the best in terms of aesthetics, but their shape was important for cooking dishes.

When you buy a new frying pan, it is good to look at the size and shape, not only for the convenience of cooking but also for the ability to occupy the right space on the stove without hindering the preparation of the various dishes.

In fact, if, depending on the size, you can cook in abundance (or not), it must be considered that shape and size also affect the type of preparation you want to perform.

How to choose pans: the material and the surface

And now we come to the key topic, namely the material. Technology has certainly made progress, and over the years, frying pans made of different materials have been developed compared to the traditional ones, capable of optimizing their performance and influencing the flavor of the food.

According to consumer preferences, probably one of the most popular models (which we will analyze later in detail) is the cast iron frying pan. It is a material that retains heat while reducing the risk of burning meat or vegetables (see vegetable cooking tricks) in live-fire preparations such as grilling.

Then there are many other materials that have excellent heat conduction properties (for example, you can find a large review of frying pans on digitalbayshop. it). Think, for example, of alloys such as steel or its mixed carbon version, or even pans enriched with a non-stick coating in porcelain or other materials.

Let's take a closer look at some of these pan materials:

• Teflon

It is indicated for short and simple preparations. Among its advantages, we mention that it is not subject to the formation of stains. On the other hand, it must be said that the heat does not remain concentrated throughout the surface, and as a material, it is not suitable for high temperatures.

Also remember that there may be traces of PFOA in Teflon (a chemical substance considered very risky, but manufacturers are abandoning it). In the long term, Teflon loses its non-stick power and is sensitive to scratches.

• Stone

Stone pots are perfect for cooking dishes such as eggs, omelets, fish, and vegetables. On the other hand, it is not suitable for ingredients such as meat, sauces, or pastry preparations.

It is an ideal material for retaining heat, does not contain PFOA, and allows you to cook without using oil. For the disadvantages, it would be good to remember that the stone takes a little longer to heat up than other types of pans.

Stone pans tend to stain easily and are very delicate.

• Ceramic

Ceramic frying pans are indicated for medium-short preparations, such as those in stone. They are excellent because they are non-stick, do not scratch easily, and can withstand high temperatures.

On the downside, keep in mind that they heat up more slowly, are heavier, and tend to stain over time. If you don't use it carefully, the ceramic can crack.

• Cast iron

Cast iron pans are suitable for browning food and for slow cooking. The material is extremely durable, making it ideal for frying; it retains heat evenly and for an extended period of time.

The only drawback is that they take a while to warm up as well as being very heavy.

• Stainless steel

Steel pans are used above all for boiling or for cooking that requires the use of a lot of liquid. You can sauté pasta, stew vegetables, or prepare acidic foods (such as wine, vinegar, lemon, or tomato).

They are suitable for medium-long preparations, from soups to stews. They are not pans that change in contact with acidic ingredients; they hold concentrated heat well and are very versatile.

The main problem is that food tends to stick or burn. They are difficult to use and risk losing their natural brilliance over time.

• Aluminum

Aluminum is suitable for thick foods (such as stews) or delicate dishes based on milk or flour. Food does not stick to the surface; it retains heat well and is generally a very light material.

On the other hand, these pans scratch easily and are not resistant to shocks.

• Terracotta

Terracotta allows you to carry out uniform cooking even at high temperatures. In particular, it is a material suitable for slow boiling because it does not disperse odors and flavors in the house, thus concentrating all the taste of the food inside the dish.

However, it is a heavy material that is prone to breaking and must be enameled to withstand the test of time. Furthermore, it is perhaps the most expensive material ever since it allows you to carry out particularly fine cooking.

Each dish has its own pan.

The choice of pan (among many other things), as repeated, changes according to the dishes you want to prepare. Teflon is fine for quick and well-balanced dishes.

Frying pan models with flared edges are perfect for omelets. Non-stick materials are good for those who are always on a diet and cook without using too much seasoning.

A slightly taller and more capacious frying pan, for example, will be used for quick preparations, such as stirring pasta with sauces. Or slightly lower pans (like the trays you pour your cake batter into) are perfect for easier dishes that require widespread heating, such as that of the oven, for their success.

Remember that there are also models that are ideal for use in the oven. In this case, you should prefer those with a metal or silicone handle, but check that it has the appropriate use symbol. For those who want a pan that is easy to clean, they should prefer models that can be put in the dishwasher. If you have an induction cooker, check that the external bottom of the pan is suitable for this type of cooker.

For beginners, it must be remembered that stone is the easiest non-stick pan to use, while Teflon is the easiest to handle.

Read the label.

In order to select the best model on the market, in addition to taking care of the choice of material, it is also important to check the label for all the information useful for correct use. Think, for example, of those concerning washing or the method of preparing dishes.

The handle and the weight

You may not believe it, but the handle is also of paramount importance when choosing a pan. If it doesn't have an ergonomic handle, the pan is uncomfortable to use.

The same goes for weight. If the pan is too light, you risk that the food will burn easily. Models that are too heavy take too long to warm up and certainly don't have good handling.

However, the secret lies in trying it: the handle and weight must be suitable for you and your way of cooking.