Shopping for pans for your kitchen? It may sound simple but you need some information before you go shopping. There are plenty of materials and finishes available in the pan department. Which one you need depends on what you want to cook and how you will prepare it.
Let's dive into the two most popular materials for frying pans: stainless steel and aluminium.
Thanks to the strength of the material, stainless steel does not wear out quickly and tolerates high temperatures extremely well. The only weakness of pure stainless steel is its lower heat conduction. That is why the bases of stainless steel pots and pans are coated with an aluminium layer between the stainless steel inner and outer surfaces. Thus, the base of almost all stainless steel pans consists of 3 layers: a triple-encapsulated base, or 'sandwich bottom'. This extra aluminium layer between stainless steel ensures better and faster heat conduction.
Because it’s just what you need in terms of durability. Not only are stainless steel pans strong and remain perfectly stable on any hob type for years, they are also resistant to all types of ingredients and detergents.
The inside is neutral in terms of smell and taste and can really take a beating. So there’s no need to worry about using metal utensils in your pan or flavours from your equipment mingling with your ingredients. Moreover, in terms of cleaning, they are child's play: from a scouring pad to a dishwasher, stainless steel pans without a non-stick coating tolerate it all.
As its placed in the hot pan, a steak will stick to the bottom. A few seconds later, once the meat starts searing, it will loosen by itself. The result of frying in a hot stainless steel pan is a tender preparation with a deliciously browned crust!
It is better to fry eggs or breaded ingredients in a pan with a non-stick coating. These can be made of stainless steel or aluminium.
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