kitchen is food sticking to the pan. However, it is not always bad -you have to dare to scratch. It is very annoying and can destroy a plate. The solution to these ills is non-stick frying pans. One of those great inventions was created to make our lives easier and with which it is also easier to cook healthily.
Without forgetting the virtues of cast iron pans, a good set of non-stick pans will help us cook with less effort, less fat, and less risk of breaking or burning food. It is the perfect utensil for novices who are afraid of food sticking, for the absent-minded, or for those who have little time to cook and clean.
Non-stick frying pans recommendations
Consideration
Braisogona Efficient Aluminium Frying Pan
T-fal Daily Cook Professional Nonstick Fry Pan
MASTERPAN Copper Tone Non-Stick Frying Pan
ZWILLING J.A. Henckels Fry Pan
Kuhn Rikon Peak Oven-Safe Non-Stick Pan
WMF Permadur Advance Fry Pan
Le Creuset Toughened Nonstick Fry Pan
Tips and Recommendations
Common Question
The nonstick revolution came with the widespread use in the 1970s of polytetrafluoroethylene. A polymer patented decades earlier and known to us as Teflon. Among its virtues, in addition to being non-stick, the fact that it is very stable, inert, and resistant to very high temperatures stands out. They are perfectly safe pans, even more, almost all brands stopped using perfluorooctanoic acid (PFOA) to adhere to Teflon, its ban on use in the EU, already in force.
Many manufacturers have also developed specific materials and technologies that improve the design and effectiveness of their pans, enhancing both non-stick capacity and resistance to use. Of course, you have to maintain them correctly, avoiding scratching them, scratches, or cracks. To do this, nothing better than cooking with wooden, silicone, or heat-resistant plastic utensils, and never heat them empty to a high temperature.
What to consider before buying non-stick frying pans?
There are some pans to get by that will cost us less than $20. But if we want certain guarantees for a daily-use utensil that offers us good non-stick properties and does not spoil after a year, we will have to invest a little more. Depending on the budget and needs, we can opt for one model or another. What you should never forget is to use the correct accessories with them so as not to damage them, as well as wash and store them correctly.
- Cooktop compatibility: If it is not suitable for our fires, we are off to a bad start. We will do the first sieve depending on the type of hob we have (gas, glass-ceramic, induction…). Today almost all manufacturers offer maximum versatility, but there are still models that do not work with specific fires.
- Size: Being guided by the indications of the number of diners that the brand can give usually leads to error. we look at the total diameter and also the interior or cooking surface, to know the amount of food that will fit inside.
- Non-stick material: At a minimum, it should include high-quality Teflon, without PFOA. Better if it is reinforced with specific materials such as titanium or has extra guarantees from each manufacturer. Other nonstick such as ceramics tend to be less efficient and less resistant to use.
- Pan material: Beneath the non-stick surface, the pans are made of different materials, which can be more resistant, such as cast iron, although that quality will also increase the weight. It is also important to look at the material of the handle to ensure that it does not transmit heat and can be used without protection.
- Resistance to high temperatures: The higher the maximum temperature it supports, the better. We should opt for a pan that offers good guarantees up to 250ºC on the fire or plate. Some pans brands also allow them to be used in the oven. But unless the handle is made of iron, they are usually not suitable for such high temperatures.
- Depth or height: It depends on the type of pan and its function. If we are only looking for a universal frying pan that serves a little for everything, a standard model a few centimeters high will suffice; the deeper ones will allow us to cook thicker foods and also sauces or stews, soupy rice, legumes, etc. The extremely thin ones are usually more like pancakes.
- Use and function: In direct relation to its size and height, the pan may be more or less versatile in its culinary uses. In general, a standard frying pan will serve us for almost everything. But there are some with very specific designs that may interest us more or less: the aforementioned crepe maker, potato tortillas, wok type, for frying, etc.
- Heat distribution: Some brands have specific designs or technologies that improve heat distribution throughout their surface, facilitating more homogeneous cooking, and helping to better retain temperature.
- Ergonomics and design: A frying pan should be comfortable to use every day. Although personal aspect, in general, it is convenient to pay attention to the fact that the manufacturer offers an ergonomic handle. Where there is a material that allows you to hold it well without accidental slipping and is very robust to lift the pan full of food without effort.
- Ease of cleaning and storage: Is it dishwasher safe? Can it be easily scrubbed by hand? What soap or scouring pad does it accept? Let’s never forget that cleaning time also affects our culinary routine; the less effort involved, the better. We will also have to have adequate space to keep them protected.
- Goodies: Complements such as separable handles -for use in the oven, dishwasher, or storage-, lid, or removable silicone handles can add points when deciding. Some pans include other small accessories such as spatulas or protectors.
Various attractive pans that we can find in the market
Braisogona Efficient Aluminium Frying Pan
It is suitable for all types of kitchens and is made with a thick cast aluminum base that is very resistant to deformations, the cooking surface is covered with a quality PFOA-free Teflon Innovations non-stick material. With an ergonomic handle with easy-grip silicone, it is a versatile range that is comfortable to use and easy to clean, and its models are also stackable.
T-fal Daily Cook Professional Nonstick Fry Pan
Compatible with all types of hobs and suitable for ovens up to 400F, it promises much better and long-lasting non-stick results thanks to a coating of ultra-dense primary layers. The reinforced base is designed to last longer and better and distribute heat better. The central point changes color when it reaches 180ºC, and the handle is Riveted Silicone with a guaranteed cold touch.
MASTERPAN Copper Tone Non-Stick Frying Pan
A full induction system without holes allows a good distribution and maximum use of energy to cook faster while spending less. The interior ceramic non-stick material is trilayer quantum with titanium particles, and the high-quality stainless steel handles favor grip and prevent burns.
ZWILLING J.A. Henckels Stainless Steel Fry Pan
Compatible with electric stoves
Optimum for gas stove
Suitable for induction cookers
Non-stick surface and comfortable handle
Well-known in Germany, signs this collection of the German brand to certify the quality of a range of pans that guarantees to give the same professional results at home as in a restaurant. The result is high-quality pans, which impress with their elegant design and high material quality and even meet the needs of professional chefs like Cornelia Poletto owner of a professional restaurant kitchen.
Featuring a 5-Ply Fully Clad Construction with aluminum core coating, this pan is suitable for all stovetops, dishwasher safe, and features an aluminum core sandwich base for even heat distribution. The iron handle is silicone coated to stay cool and is oven safe up to 260ºC. For added safety and easy handling, the non-slip, heat-resistant cast iron handle with a silicone coating. The handle stays cool throughout the cooking process. The fact is that pans can be washed in the dishwasher for added pleasure. Dry with a wet towel before storing the pan.
Kuhn Rikon Peak Oven-Safe Non-Stick Frying Pan
It has a five-year guarantee, it is suitable for all types of fires and also for the oven up to 260ºC. Its excellent non-stick capacity allows cooking with a minimum of fat and it is very easy to clean, it is always recommended to do it by hand to extend its life in perfect condition. It is 7.7 cm tall and needs a 17 cm diameter plate.
WMF Permadur 775284021 Advance Fry Pan
With a height of 7.6 cm and an outer rim, it is a pan reinforced with multilayers of silicon-carbon particles that give it more resistance and a non-stick effect. The outer material is the brand’s usual 18/10 stainless steel Cromargan, and it has a Transtherm base that distributes and conserves heat better, being suitable for all types of fires. It even resists the oven up to 260ºC.
Le Creuset Toughened Nonstick Fry Pan
The brand certifies its long-term quality after subjecting its utensils to resistance tests in independent laboratories, offering four times the strength of previous models. With a three-layer coating, it is especially recommended for beginners or those looking to reduce fat in the kitchen as much as possible. The riveted stainless steel handle stays cool and offers a comfortable and secure grip.
Tips and Recommendations
If you are not very cooking, you may think that they are all more or less the same and serve the same purpose. But not. Using this tool has its trick
Pan is one of the basic tools of any kitchen, necessary for thousands of dishes. But if your pans do not last long in perfect condition, it is most likely that you are not using them correctly. Okay, you don’t have to be an Expert to know how to cook with a pan, but you can’t use it for everything either.
The dictionary of the Royal Spanish Academy says that a frying pan is “a kitchen container, generally made of metal, circular in shape, shallow and with a long handle, which is mainly used for frying”. There goes the first clue, and we do not mean that a pan must be round. The pan is intended for frying and sauteing, not for grilling. Can it be used for this anyway? Yes, but we must take several things into account.
What pan should I use?
If you are not a cook, you may think that all pans are more or less the same. there are better or worse, but they all serve the same purpose and are used in the same way. It is not true. There are three main types of non-stick frying pans, and they have important differences.
Teflon
They are, by far, the most used pans. They are made of different materials – commonly, different types of steel, but also aluminum (more expensive and lighter). But they are distinguished by being covered with a non-stick synthetic material, whose objective is that food does not stick to the surface. Until recently, the coating on most pans contained PFOA, a glue used to adhere Teflon to the pan and which, above temperatures of 230º, disintegrates, releasing harmful substances.
Since 2005 PFOA has been banned, but even so, we should not use these at very high temperatures. The ideal is to use them for soft cooking such as poaching vegetables, making a potato omelet, or frying an egg. But they are not good for grilling, for which higher temperatures are required.
Of course, the range of this type of pan is very wide and there is a big difference between cheap and expensive ones. In any case, if we use them a lot, we will have to change them from time to time, as they will end up losing their non-stick coating.
Ceramic
Lately, they have become very fashionable, but they have many detractors. Again what changes are the coating of the pan, which in this case is ceramic. Supposedly, these pans allow more uniform cooking of food. It can be used with hardly any fat for grilling, although it is not convenient to use them with very high heat either.
They do, however, have several drawbacks: the coating is even more delicate than Teflon and can wear out in no time if we’re not careful not to scratch it. Also, they are more expensive. Their great advantage is that they are very easy to clean.
Stainless steel or iron
These pans are the most expensive and also the best. They do not have any coating and withstand much higher temperatures, so they are suitable for grilling. These are materials that withstand much more, distribute and store heat better and, if cared for correctly, can last forever and ever. Specifically, good cast iron pans are an investment for life (yes, they do not usually go below 150 dollars).
The only drawback of these pans is that, since they do not have a cover, they have to be used more carefully. The first few times they are used, it is advisable to grease them well to help form a non-stick layer, then the pan itself forms its natural layer.
What should be cooked in the pan?
Although almost anything can be cooked in the pan (paella, for example, is still a similar tool), its primary use must be to sauté or fry. To cook on the griddle, it is always better to buy a griddle although, as we mentioned before, good iron or stainless steel pans serve this purpose.
The pan should always be used using some type of fat. Here we always use olive or sunflower oil, but you can also cook using butter. The key lies in correctly combining the amount of fat and the temperature to which we heat it according to the type of preparation. There are two (plus one) cooking techniques that are usually used in the pan.
The stir fry
This technique consists of cooking any product with a little hot fat so that it browns quickly and is served immediately. It is mainly used for small pieces (mollusks are a good example) or cut goods (meat, vegetables, or fish).
It is important that we do not go overboard with the fat (a squirt is enough), but without burning the oil, and that we cook the food for a short time, just enough for it to be done.
Frying
Frying seems like the easiest thing in the world, and it may be, but still many people do it wrong. Unlike other preparations, poorly done frying multiplies the calories of our dishes, so we must be careful.
The key to good frying is for the oil to be hot enough to cook the food on the inside, brown it on the outside, and not impregnate it with oil. The perfect temperature that the oil should reach for frying should be between 180 and 190 degrees, and it will drop to around 170 when we add the food. We must prevent the oil from burning because if the temperature is too high, potentially toxic substances are generated that, in addition, will alter the flavor of our fried foods.
A good trick to know when the oil is ready is to put some unpeeled garlic in the pan when you start to heat the oil. When it starts to crackle is that we can start frying.
The iron
If you have a good stainless steel or iron pan, grilling is one of the healthiest techniques you can use. It only has one basic rule: very little oil and high temperature. The rest is a matter of taste, although with so much heat it is worth not overdoing the cooking of food, which is normally cooked to perfection with the classic “turn and turn”.
If you especially like this type of cooking, perhaps you should consider purchasing a cast iron grill, which is the ideal instrument for this type of preparation.
How do take care of them?
Finally, we must stop at the basic care that all pans require. If you follow these tips your tools will last much longer.
- Before the first use, wash the pan with soap and water, dry it, and apply a thin layer of oil before cooking. This will prevent the non-stick layer from being damaged on the first use and the food will not stick if it is a pan that does not have it.
- Avoid subjecting the pans to sudden changes in temperature, such as putting them under the tap with cold water right after cooking. If you do this, the pan will warp and will not distribute the heat evenly in the future.
- Be careful not to burn the handle. It seems silly, but if we do not center the pan well or do not use it on the right size fire, it can end up disassembling.
- Always use wooden or plastic utensils so as not to damage the coating of the pan.
- Although there are pans that can be washed in the dishwasher, most should be washed by hand. Always use soft sponges: “nanas” type metal scouring pads can damage the coating.
Common Questions People May Ask
WHY ARE NON-STICK FRYING PANS BEING USED?
Cooking utensils, especially non-stick frying pans and pots, are very popular. This is an advantage for cooking and not spoiling the food prepared in these containers. If the pan does not have a non-stick coating, the food will cling easily, will be less presentable and the pan will not be as easy to clean afterward. Also, using a non-stick pan can benefit your health! Indeed, you can use less cooking oil (fewer lipids) to cook your food and many are leaning towards pans that are free of PFOA or PFOS, those famous toxic solvents. At CRISTEL, we guarantee a whole range of pots and pans designed without PFOA or PFOS, non-toxic, and are compatible on all hobs including induction.
Can I use a nonstick pan for frying?
The answer is YES, you can fry in a nonstick. However, it’s not a good idea to regularly use nonstick when frying. A non-stick pan is not designed to withstand the high temperatures required for frying. Naturally, the best cookware material for frying is stainless steel and cast iron.
How to fry in a pan?
Follow the steps below for successful frying.
Choose an appropriate frying oil, whose smoke point is higher than the desired cooking temperature.
Add the oil to a deep saucepan, but don’t fill it more than halfway.
Preheat oil to cooking temperature.
Dry food with paper towels before frying.
What type of pan is best for frying?
Stainless steel frying pans are best for Virtually any food that needs to be fried or browned, including searing meat.
Cast iron frying pans. Best for: Virtually any searing food, including steaks and burgers. Copper frying pans.
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