The humble frying pan can be the producer of many fine and delicious dishes and garnishing sauces so finding the perfect one for your kitchen is an important task. If you have ever cooked with an under performing pan you will understand how disappointing it is to spend time choosing the premium ingredients, delicately preparing the items and slaving over a hot stove only to find that the frying pan was not suited to the task and the end result is therefore below standard. Having the right cookware for the task in hand is vital if your restaurant wants to serve only the finest products. But how do you decide which frying pan is the correct choice for you? Before you make any purchase you should firstly look at the basics and pinpoint exactly what you require from your investment.
Heat conduction
The power source of your cook top will have an impact on the frying pan which you choose. Not only are certain pans designed for use with specific cooking methods, but they will also affect how well the pan performs in regard to heat distribution.
Gas ranges
Gas ranges produce high levels of heat quickly therefore it is essential to select a frying pan that is able to evenly distribute the heat efficiently. Pans that are manufactured from copper, aluminium and cast iron are all suitable for use with gas ranges and will all provide quality results. When selecting a pan for use on a gas range you should always look for an option that has a cool touch handle construction as regular handles tend to heat up rapidly making moving the frying pan when in use difficult and potentially unsafe.
Electric ranges
The main feature of frying pans used in conjunction with electric ranges are thick and heavy bottoms. Always note the number of the metal on the gauge – the smaller the number, the heavier the pan. It is best to allow the pan to heat up slowly to avoid food becoming burnt by setting the electric dial on low to begin with and then slowly increasing. The only occasion when the setting should be placed on high straight away should be when you need to boil water.
Induction ranges
Any frying pans that are purchased for use with an induction range must be manufactured from a certain type of metal. This metal must be magnetic in order to be effective therefore ceramic, glass or aluminium frying pans should be taken out of the equation. Cast iron and stainless steel pans are usually acceptable however when researching your options you should always look for an ‘induction ready’ label to guarantee that you are investing in a product that will actually work. Induction ready frying pans are generally more expensive than those for use with gas and electric ranges.
Natural finish or non-stick
The type of finish which you choose for your frying pan will depend on the foods which you regularly cook. Each has its own benefits and in the majority of cases it is recommended to invest in a frying pan of each finish so that you are prepared for anything.
Non-stick frying pans
These pans are perfect for cooking delicate and healthy low fat dishes as the in built non-stick feature results in a reduced need for oil. For scrumptious scrambled egg or perfect pancakes to name but a few, a non-stick frying pan will guarantee quality results.
Natural finish frying pans
This choice of frying pan should be selected when browning meats or for recipes that require the use of high levels of grease or oil. Just because you pick a natural finish for your pan does not mean that you need to forego the non-stick advantages. Cast iron and high carbon steel pans can be seasoned to create a natural non-stick coating that is free of chemicals.
Cleaning and maintenance
It is not just the cooking results that should sway your purchasing decisions but also how easily your frying pans can be cleaned and maintained. You should always decide how much time you have available for cleaning after the shift is over, this may influence which material is best suited to your kitchen.
Requires little cleaning
If you do not have much time available for cleaning and maintenance a non-stick frying pan may be more suited to your needs. These pans although easier to clean do need to be hand washed and cannot be put through pot wash the rest of the kitchenware. These pans do not need seasoning and can be effectively cleaned with a soft cloth, warm water and a little mild detergent. It is always wise to never use any abrasive cleaning products on a non-stick surface as the costing can become scratched and therefore render it ineffective.
Requires more time and effort
If you have more time to clean and maintain your frying pan you will be able to prolong the life of your items. Although handwashing is advised for all frying pans, natural finish pieces can occasionally be put through a commercial dishwasher except for cast iron options. You will need to season the frying pans before each use which can be a time consuming process especially if you require the use of more than one frying pan.
Frying pans are versatile pieces of kitchen equipment and therefore essential to the production of many menu items. To determine which model is perfect for your kitchen you must weigh up the benefits of the options available and decide which selection is more suited to your requirements. Once you have narrowed down the options, finding the perfect cookware should be easy.
Since joining the FFD Group in 2013 as a novice to the industry, I have produced a large repository of informative content surrounding commercial refrigeration, catering equipment and grease management solutions. From the onset, I threw myself into understanding the technical ins and outs of the industry...
