First, you need to pay attention to size.Most often, the hostess kitchen become an instrument of medium size, which has a sloping edge of the depth of 6-8 centimeters.It is also recommended to buy a frying pan with a long handle.On this subject it will be convenient to the kitchen to cook most meals.Even experienced cooks prefer the pan this size.It is best to focus on the size of the burners.Pan should not greatly exceed the size of the heat source.Otherwise, the keeper will be burning of food, and it will remain at the edges underdone.It is also worth considering that the diameter of the bottom of the pan should not be smaller than the diameter of the burner.
Next, you need to pay attention to weight.Good pan should be heavy.It gives it a high weight good stability on the slab and provides uniform heating.Also in
this issue, you can focus on the price.Heavy pans have a higher cost.Of the minuses and lightest data items cuisine can be noted deformation and constant burning of food.Pan good quality will serve for many years.
Cast iron pans are preferred by many people.It is believed that they obtained the most delicious dishes.It's all about the uniqueness of the material.He has good heat transfer quality.Cast iron can be heated slowly and evenly.Therefore, a cast-iron frying pan can be used for a long extinguish on weak fire, and for quick browning of food.Such frying can withstand high temperature.It is not subject to deformation.Please note, the cooked food is not recommended to keep in the pan, as it can acquire a metallic taste.Cast iron cookware has a rough surface.That is why it is necessary for good care.Otherwise corrosion may occur.Iron salts will destroy vitamins.
Tip 2: How to choose a cast-iron frying pan Cast-iron frying pan
what used even great-grandmother, and today remains the best choice housewives.Cast iron is not subject to deformation, is environmentally friendly, makes a surprisingly tasty food, and also has a non-stick effect.
When buying a cast iron frying pan, remember: the heavier it is, the better.Focusing on weight, you will avoid the purchase of products from other alloys, issued by dishonest sellers of iron.In accordance with GOST R 52116-2003 "correct" the thickness of the bottom and walls of utensils for cooking and fire should be 3-4 mm.Check for burrs, fills, sharp edges, cracks, metal penetration.The bottom should not be curved, or convex.
Think form a cast iron skillet.It can be round, square, oval.Oval good for cooking fish, the square is considered to be more spacious, well round somehow familiar.
determine what should be the size of the pan.Round, about 20 cm in diameter, with walls 4-5 cm in height, is universal.Good for extinguishing a saucepan.Pancakes cooking pan with suitable lower flanges, diameter - depending on how big you want the pastries.The range of products of luxury brands are found, and special pans for pancakes, donuts, fried eggs.They can easily be identified by a specific frying surface, on which there are recesses or partitions.
Choose a pan with a lid: it is needed and for fire and frying to protect the kitchen from the oil spray.The covers may be glass, cast iron or other materials (steel, aluminum).The first option allows you to better control the process of cooking, the second will make the dish especially delicious when extinguishing.Interestingly, although the GOST R 52116-2003 does not provide a complete set of cast iron cookware cast iron covers, buy a "sweet couple" is still possible, especially in the markets.Steel and aluminum cover do not have any advantages of glass or cast iron covers, so are the worst option.
If you are afraid that a cast-iron frying pan uncoated can rust, and this sometimes happens, stop your choice on the enamelled articles.Here, however, also has its own flaw is known to be prone to chipping enamel and its particles can get into the food.In fact, the cast-iron frying pan uncoated much more durable, and sufficient rust prevention is proper care.After each washing the utensils necessary to wipe dry and lubricated with a small amount of vegetable oil.
purchased the product with the wooden handle or the handle of heat-resistant plastic.Although plastic is not so harmless, like a tree, but he did not will burn if happens to be working on a gas burner.When will that pan will be a frequent guest in the oven, select a product with a solid cast iron or removable handle.Durable first option is bad because cast iron handle heats up and cools down for a long time, it can cause burns.At the same time mounting a detachable handle, unfortunately, does not always serve as long as the pan itself.If we are inclined to this option, the choice of the best stop in the open bolted; it is considered the most "not killed."Meanwhile, it is obvious and "minus" - you have to spend time screwing-unscrewing.
Pay attention to the symbols on labels and tags.GOST R 52116-2003 should include name of the product, an indication of the diameter, height or capacity, the presence of the handle and cover.For information on certification (mark of conformity) may be applied on the product itself, as well as attend the packaging, label, accompanying documentation.
- GOST R 52116-2003