Which frying pan coating is better?

The frying pan is rightfully considered one of the most popular kitchen utensils. It is used to fry, stew, and sometimes bake or bake something delicious. It is the indispensable assistant for cooking both simple scrambled eggs and exquisite beef stroganoff or risotto. And often the quality of the dishes and the mood of the hostess during the work process depend on the coating.

What is non-stick coating for?

Today, cooking at home is not a necessity at all. You will be fed deliciously both in a restaurant and in your favorite cafe. The process of cooking at home is a great opportunity to express your feelings to loved ones, please them and enjoy the cooking process. That is why choosing the right frying pan with a high-quality coating is a matter of primary importance.

Today, it is rare to find a frying pan without a non-stick coating. The advantages of a non-stick layer are obvious:

• Prevents food from burning or sticking. And even if your masterpiece is slightly overcooked, it will not leave marks on the surface;
• When frying or stewing, you don't need a lot of oil;
• This frying pan is very easy to clean.

By the way, the non-stick coating is applied not only to the inner surface of the frying pan, but also to the outside. This makes it easier to care for kitchen utensils and helps to maintain a decent appearance for a long time.

Perhaps the only material that does not need a non-stick layer is cast iron. But cast iron pans are very heavy and inconvenient to work with, and also quite expensive. Therefore, we can safely call them an exception to the rule and start choosing a decent coating.

Let us note right away that it is impossible to give a clear answer to the question: which frying pan coating is better. Much depends on your personal preferences, as well as on the dishes you are going to cook.

Advantages and disadvantages of different types of coatings

Unfortunately, there is no option that would not have a flaw. Therefore, when familiarizing yourself with the "pros" and "cons", choose a model whose shortcomings will be easier for you to come to terms with. And the answers to the questions: For what dishes do you choose a frying pan? What oil do you fry in? And what kind of stove do you have? will help you make the right decision.

Teflon

This material is considered the pioneer of the era of non-stick coatings. Many housewives, having bought such a frying pan among the first, still remain faithful to their choice. Although information about the harm of Teflon appeared relatively recently. But over time it turned out that this is nothing more than the machinations of competitors. There is no harm to health from such a coating. Teflon is applied in a thin layer to the bottom and sides of the frying pan and turns the process of cooking into a real pleasure.

Advantages of Teflon:

• Reasonable price;
• Ease of operation;
• Wide configurations of special layer application;
• High technical characteristics of the non-stick layer.

Flaws:

• For safe use of Teflon, it is important to monitor the temperature regime. Heating above 200 degrees threatens the appearance of harmful fumes;
• It is not possible to cook without oil in such a frying pan, you will still have to add a little;
• Easily scratched;
• The damaged surface is unsuitable for further use;
• Avoid sudden temperature changes (for example, pouring cold water into a hot frying pan).

According to experienced housewives, a Teflon frying pan is not the best option for frying meat, but pancakes or scrambled eggs turn out quite well on it.

Ceramic coating

Unfortunately, despite the name, there is nothing "ceramic" in this coating. But such a frying pan is environmentally friendly and will not cause harm to health even with daily use. The coating contains sand, clay and stone. It does not emit any harmful substances during heating.

During the production process, the non-stick layer is applied using two methods:

• Spraying;
• Rolling.

The layer applied by spraying is more durable and reliable. It is used for ready-made frying pans. And the roll coating is applied to a metal sheet, from which kitchen utensils are subsequently made.

Advantages of ceramics:

• Withstands higher temperatures (up to 450 degrees Celsius);
• Resistant to scratches and minor damage;
• Such cookware is easy to use, since nothing sticks to the surface during cooking;
• Compared to Teflon coating, less oil is required for frying.

Cons:

• A quality ceramic frying pan from a well-known brand will cost a pretty penny; it’s not a cheap pleasure;
• Metal objects (knives or spatulas) cause irreparable damage to such dishes;
• It is not recommended to soak with chemicals, wash the pan immediately after cooking;
• As the main tool for washing ceramic coating, use a soft sponge. Forget about metal sponges and abrasives.

Stone, granite and marble

It turns out that these materials are used not only in the sculptor's workshop, but also for coating kitchen utensils. It is clear that we are talking about a special technology for applying a certain coating to items made of different metals (including aluminum). According to experts in this field, you should not focus so much on the material (marble or granite), as a rule, such kitchen "inhabitants" have the same composition. A special composite layer consisting of a polymer and marble chips is applied to the bottom and walls of the frying pan. This coating is environmentally friendly, since it does not contain fluoropolymers.

Externally, a marble frying pan is difficult to confuse with its other "relatives": it has a dark color and small light inclusions. Manufacturers promise almost eternal use of this item, and do not even prohibit the use of forks, knives or metal spatulas for stirring food. They claim that this will not harm in any way. But the thickness of the bottom and walls plays an important role: the thicker the walls and bottom, the higher the quality and reliability of the frying pan in your hands, since this indicates a greater number of layers of special coating.

Advantages:

• Resistance to mechanical damage;
• Even and fast heating of the frying pan;
• Long-lasting heat retention;
• You can fry meat without adding any oil;
• The period of active operation is two years or more.

Flaws:

• High cost;
• Intolerance to abrasive cleaning agents;
• Fragility (falls and impacts will seriously damage the pan);
• Some marble models are not dishwasher safe.

Titanium coating

Someone will joyfully exclaim: "Here it is, the perpetual motion machine of cooking!", and they will be wrong. There are so many myths and legends around the titanium non-stick coating that sometimes even the manufacturers themselves believe in the unique properties of their "creations".

In fairness, it should be noted that titanium as such is a very small proportion in this coating. Of course, it contributes to the strength and resistance of frying pans to scratches and minor damage. The average service life of a frying pan with such a non-stick coating is no less than 25 years, which, you must admit, is very good. And you should not worry that the food will acquire some smell or taste during cooking.

This coating is absolutely safe, the material does not oxidize. This means that no matter what you cook: fish, vegetables or meat, the dish will be delicious. But you will have to pay for the durability, reliability and environmental friendliness of the frying pan. Such items are much more expensive than marble or ceramic ones.

What to look for when buying

If your goal is to buy a frying pan for a long period of time, and not for a couple of dinners, choose your option carefully.

• It is better to buy a model from a well-known, proven brand;
• Check that the surface is smooth, without any bulges or "lumps". An uneven surface indicates poor quality application of the non-stick layer;
• Give preference to the type of frying pans with a replaceable handle. This is a more versatile option;
• It is worth buying the lid immediately and checking the tightness of the fit. The tighter, the better;
• A good frying pan has an impressive weight and a thick bottom;
• When buying, check with the seller for a certificate. Certified products are usually of higher quality;
• If you find even barely noticeable scratches or damage on the surface, it is better to refuse to buy. There is no guarantee that a minor flaw will not turn into a serious defect after the first frying.

Most popular brands

When choosing, be guided by your own preferences and reviews of the kitchenware you have already purchased. In particular, the following companies offering non-stick frying pans are in high demand:

• Teflon is a true veteran on the market. Only high-quality products and a wide range;
• "Neva-metall" is a relatively new brand, but has already won the trust of customers;
• Bergner – high quality ceramic frying pans at reasonable prices;
• Gipfel – marble and granite frying pans. The new models also have an induction bottom. The company is truly keeping up with the times;
• De Buyer Mineral B Element – ​​safe and reliable frying pans;
• "Biol" is the right choice for connoisseurs of cast iron pans.

A wide range of different non-stick coatings guarantees the right choice for you personally. Moreover, the process itself will certainly become enjoyable and creative. And precise adherence to the instructions will certainly extend the life of the frying pan and help you to please your loved ones with culinary masterpieces for a long time.

VIDEO: Tefal frying pan with non-stick coating.