Every year more and more new products appear on the tableware market. Especially popular among consumers is a frying pan with a granite coating. This material has non-stick properties, it differs from Teflon spraying in environmental friendliness and good performance. In our article, we will get acquainted with the nuances of choosing a pan, the pros and cons of each option for such dishes.

Frying pan with granite coating

How to choose a frying pan

Many do not know which frying pan is the best and safest. When choosing such a product, you need to pay attention to the following nuances:

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  • Material of manufacture, the presence or absence of a non-stick coating.
  • The heavier the product, the better it is. The bottom and walls in such dishes will be thick, there may be several non-stick layers.
  • For operation on a gas stove, any frying pan is used.
  • For glass-ceramic hobs, appliances with a flat and thick bottom are chosen, they warm up evenly and hold the temperature well. Copper or aluminum utensils are not suitable for such a household appliance. Such products will leave stains on the hob.
  • For operation on an induction cooker, a pan with a special designation on the surface (in the form of an electromagnet coil) is suitable.
  • The appliance must have a removable handle, then it can be put in the oven.
  • The optimal height of a standard frying pan is 3 centimeters, for a crepe maker this parameter is reduced to 1 centimeter, the minimum thickness of the bottom of the product is 4 millimeters. The thicker the bottom, the better, this will prevent possible deformations.
  • The diameter of the product depends on the number of households and the size of the burner. One person can use a frying pan with a diameter of 24 centimeters. If 3 people live in the house, then the diameter of the device is increased to 28 centimeters.

Do not save money on dishes, it is better to buy a quality product once than to change it every year. And remember, the cost of a good frying pan starts at 1,500 rubles.

Frying pan with granite coating

Overview of materials

The most important selection criterion is the material of manufacture of the pan. Previously, dishes were made of cast iron, but now other materials are used to make them. Next, we will get acquainted with the most popular varieties of frying pans according to the material of manufacture, consider the advantages and disadvantages of each product.

Pros and cons of an aluminum pan

Aluminum cookware without additional coatings is considered the cheapest option for a frying pan. Such products have more disadvantages than advantages, so they will soon be forced out of the market by more modern models.

The advantages of aluminum cookware include:

  • fast heating of the working surface;
  • small mass;
  • minimum cost.

The disadvantages of such a product are:

  • burning food during frying;
  • the possibility of mechanical damage to the surface;
  • dishes are afraid of exposure to alkalis and acids;
  • overheating causes deformation of the surface of the product.

Not every housewife knows how to choose an aluminum frying pan. For this purpose, select products with a thick bottom from 5 millimeters, and it will last you at least 5 years.

aluminum frying pan

Pros and cons of stainless steel pans

Such products are chosen by professional chefs, because stainless steel does not react with food and other substances. This material retains the natural taste of cooked foods well.

The main advantages of stainless steel products are:

  • ease of care;
  • the material is not afraid of corrosion;
  • cookware has a long service life;
  • the surface is not afraid of mechanical damage, there are no traces of knives or forks on it;
  • you can wash the dishes hot after cooking.

Product disadvantages:

  • you need to constantly stir the food, it can burn;
  • overheating the pan leads to the formation of colored stains on the surface, but this does not affect the quality of the food.

Aluminum products are ideal for extinguishing food. For home use, it is recommended to select products with thick walls and a double bottom.

Pros and cons of a cast iron skillet

Cast iron is considered the oldest material used to make frying pans, despite this, it is still popular with housewives. Cast iron cookware has a high thermal conductivity, it heats up quickly and cools down slowly, ideal for prolonged heat treatment of food.

The considered material is not deformed and does not come into contact with food. Over time, the surface of the pan is covered with a special oily film that works as a non-stick coating. The care of the dishes is quite simple, rinse them with water and wipe with a soft cloth. In addition, cast iron is not afraid of the effects of alkalis and acids.

To get a good quality cast iron pan, you must first harden the dishes. They do it like this:

  • Wash the inner surface of the product with a solution of water and detergent.
  • Wipe the device dry.
  • Lubricate the device with vegetable oil, which will allow you to get a stable non-stick film.
  • The pan is pierced for an hour in the oven at a temperature of 150 degrees. During this process, it is necessary to put the device upside down.

After such treatment, you can significantly increase the life of cast iron cookware. The main disadvantages of the products under consideration are considered to be a significant mass, as well as the possibility of surface damage by rust. Do not store cooked food in a cast iron skillet.

Cast-iron pan

Pros and cons of a copper pan

Copper cookware conducts heat well, but is expensive. Such cutlery has an antibacterial effect, fights pathogenic bacteria and fungus, preventing them from penetrating food.

The main disadvantage of copper products is the impossibility of storing products with fatty acids in such dishes. With direct contact, some vitamins are destroyed, which can lead to cancer. Such products are also harmful to young children and alcoholics (when copper comes into contact with certain products, harmful substances are produced that can cause cirrhosis of the liver). To prevent the negative impact of copper on the human body, it is necessary to constantly remove green deposits from the surface of the device.

copper frying pan

What coating is better to buy a frying pan

We figured out the materials for making kitchen utensils, now let’s get acquainted with the best pans with non-stick coating.

Teflon coated pans

Teflon coated cutlery has been popular for many years. The main advantages of such coverage include:

  • the material is resistant to acids and alkalis;
  • food can be cooked without vegetable oil;
  • products do not stick to the surface.

Despite a lot of positive qualities, Teflon also has disadvantages. When heated above 200 degrees, the product begins to release harmful substances, carcinogens. The dishes are afraid of mechanical impacts with sharp objects, have a short period of operation. Even the best non-stick Teflon pan needs special care. Food in such dishes is turned with wooden or silicone spatulas; a soft foam rubber sponge without abrasive substances is used to clean the surface. With proper care, Teflon coating can last up to 4 years.

Teflon coated pan

Frying pans with ceramic coating

One of the best coatings for a frying pan is considered ceramics. In terms of properties, this material resembles Teflon, but has even more useful characteristics. The advantages of the products under consideration include:

  • high rates of durability;
  • naturalness of the coating material;
  • no harmful emissions with strong heating of the surface;
  • cutlery is not afraid of impact with a knife or any other sharp object.

Along with the advantages of a stone pan, there are several disadvantages:

  • such utensils are not used for cooking on induction cookers;
  • products are afraid of temperature changes;
  • The material is not suitable for cleaning in the dishwasher.

Always choose expensive quality products for home use. Unscrupulous sellers can slip you aluminum utensils with an enamel coating.

Frying pan with ceramic coating

Titanium Coated Frying Pans

According to the technical characteristics, such products are similar to cast iron cookware. These are reliable and expensive cutlery that can be used for stewing and frying foods, as well as for baking various dishes in the oven.

The main advantages of the products in question are:

  • uniform and fast heating of the surface;
  • good wear resistance;
  • resistance of the coating to the impact of sharp objects;
  • ease of cooking, no need to add oil;
  • minimal harm to a pan with a titanium coating, it is absolutely safe for humans;
  • the material does not rust and does not deform.

Such cookware is considered one of the most expensive, it is not suitable for use on an induction stove.

Titanium Coated Frying Pan

Frying pans with marble coating

The stone frying pan interspersed with marble is the same product with a Teflon coating, so they have similar technical characteristics, pros and cons of use.

The advantages of the products under consideration include:

  • affordable cost;
  • attractive appearance;
  • ease of surface cleaning;
  • the presence of non-stick coating, the products do not stick to the walls of the dishes.

Marble-coated products have several disadvantages. Their main disadvantage is considered to be a short period of operation, therefore, it is necessary to carefully handle the non-stick coating, use wooden spatulas to mix the products.

marble coated

Pans with granite coating

Considering all kinds of non-stick coatings for pans, you should pay attention to a model with a surface that imitates granite. Solid particles improve the technical characteristics of the protective film, make it durable and strong compared to Teflon. Granite coating does not separate from the product when exposed to high temperatures and does not pose a danger to human health.

The surface of such dishes is evenly heated, which ensures good stewing or frying of food in all parts of the product. Food does not stick to the surface during heat treatment, it is easily removed with a regular kitchen sponge dipped in detergent. The only drawback of the product is the relative fragility of the non-stick material, so you need to use wooden spatulas to mix food.

Granite coating

Signs of quality

The quality of products can be determined by the following parameters:

  • Weight, the more the dishes weigh, the more reliable they are.
  • Production material (cast iron, aluminum, stainless steel or copper). Each product has its own strengths and weaknesses. We familiarized ourselves with the characteristics of the material above.
  • Ease of use. The undoubted leader in this category is cast iron cookware, it warms up quickly and retains heat well.
  • Presence of non-stick coating. Such cutlery is easy to use, but they are short-lived. The more convex the bottom relief and the thicker the walls, the better
  • The presence of a special lock for the handle. If necessary, you can remove the fasteners and turn the pan into a pie dish.

For a gas stove, dishes with a ribbed bottom are ideal; for a ceramic hob, it is recommended to use cutlery with a bottom thickness of at least 3 millimeters. For a standard electric stove, you will need any type of frying pan.

Caring for your non-stick pan

When cooking food, use wooden or silicone spatulas. It is not recommended to use metal objects for mixing food. Even the best non-stick frying pan will not withstand such exposure. Metal objects will create scratches, which will lead to the destruction of the surface.

Overheating of such dishes is also undesirable, sudden temperature changes will lead to the destruction of the coating. Dishes should not be washed with abrasive products, and chemical preparations containing alkalis and acids in the composition should not be used for this.

With non-stick coating

Lifespan of a non-stick pan

The service life of the product depends on the thickness of the coating. Cookware with a thin protective layer, if used correctly, will serve its owner for at least 3 years, a textured layer extends the service life up to 6 years, a well-defined rough surface – at least 10 years.


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