When the time comes to change pans, you wonder if it is worth buying something cheap to get out of the way, or invest some more money and buy some quality pans. And then you start reading, that is toxic, that if titanium, that if stainless steel … There are countless pans, and we know that comparing them all one by one can take half a life. Therefore, throughout this article, we offer simple tables where you can compare the best pans. In addition, we analyze each one in case you want to expand information or see its price to see the best offer.
Top 10 Skillets
- Deluxe nonstick surface, inside and out, for stick-free cooking and easy cleaning
- Doubles as a handy buffet server when entertaining
- Simplify meal time with our deep 8 quart electric skillet. Enjoy fluffy pancakes, gourmet grilled cheese...
- Lock in flavors and moisture with the clear, tempered glass lid. Large 16" x 13" x 3. 15" profile lets you fry...
- Includes: 12" Square Skillet Pan Matching Tempered Glass Lid Matching Electric Base Recipe Book
- Removable Skillet Pan 12" x 12" Cerami-Tech Non-Stick Coating - Nothing Sticks To The Pan PFOA & PTFE Free...
- Chenhao Greentech
- Dimensions: 22.3L x 12.3W x 8.3H in.
- Crafted from durable cast aluminum and ceramic
Why a nonstick skillet?
Unlike other types of specific pans for cooking food with special techniques and care, nonstick pans are the most versatile, with minimal maintenance and easy cleaning. The main advantage is that they get in a simple way that no food sticks. With the complications involved to finish the product well, first, and for cleaning later.
Because they really are easier to clean. The non-stick avoids food scraps stuck inside, and the outer coatings avoid it on the outside. That is why they are ideal if we are not expert kitchens or we want practicality.
In addition, the way they are designed causes heat to be distributed evenly throughout the surface, achieving even cooking. The amount of oil or butter that we place so that the food does not stick is minimal. That is why the fact that they are non-stick is not only good because it facilitates cooking, but because we get healthier and lower-fat cooking.
How to make them last longer … and better
We must pay attention to what type of cuisine we have and which one the pan fits. Because there are manufactured for induction cookers, which are a bit more expensive, and also for ceramic hobs, electric plates and gas. Identifying what type of cooking each pan is not a problem, because it is almost always indicated.
Of course, nonstick pans need, although minimal, certain care. To start, wash. The models come with instructions and respecting them implies that they last much longer. It is not a good idea that we ignore them, as happens too many times.
What you need to know
Investing in a good pan prevents us from having to change them too often, so it is an expense that very soon becomes a saving.
In general, as non-stick material, they usually carry Teflon, which is a registered trademark and its composition is known. We must not confuse the non-stick finish material with its composition. It is one thing to know what the pan is made of, and another is to know what the composition of the nonstick material is.
There are different types of materials to make non-stick pans:
- Teflon. Be very careful with high temperatures. In general, they are made of metal plus a layer of Teflon. If we are going to cook at temperatures above 260 ° C, Teflon begins to degrade and become unhealthy.
It is important that they do not contain PFOA. This material is used to glue Teflon to the pan and is prohibited because it has been discovered that in the long term it can be carcinogenic. Not to be confused with PFTE, which is part of Teflon and is only toxic at temperatures above 260 ° C.
Within nonstick pans are usually the most economical.
- Ceramic or stone. They are more resistant against scratches and high temperatures (they can withstand even 400ºC). Since they do not contain Teflon, they are greener, and manufacturing them does not require much energy consumption.
Its non-stick is lower and even some manufacturers include Teflon as a coating to reinforce them. If they are not reinforced with Teflon, misuse can cause them to lose their non-stick properties and the heat is not distributed evenly.
- Aluminum or forged aluminum. If we intend a pan of this material, it must, yes or yes, wear a non-stick layer that is usually Teflon. Aluminum alone is not non-stick; and its use is not recommended either, because it is a material that accumulates in our body.
Clarified this, the advantage is that they are lighter pans and easy to handle. If we need them to be suitable for induction, we need to be clarified by the manufacturer, because it is not usually a suitable material.
- Titanium. They are presented as better than Teflon pans because they are free of PFOA. But let’s not be fooled because titanium by itself is not non-stick. And for it to be, once again, you must wear a Teflon layer that, as we know, must also be free of PFOA.
The disadvantages are that they are much heavier pans and their price is high. The advantages are that if its handle is removable they are also suitable for the oven at moderate temperatures. They are very durable, titanium retards the deterioration of the coating, and withstands better impacts and scratches.
In general, they all have some Teflon as a coating. For the more “tiquismiquis”, we will clarify that there are several types of Teflon.
- Classic. The most basic. It is not valid for heavy use, because it scratches easily and comes off earlier.
- Select. Of greater durability and suitable for more frequent uses.
- Platinum Plus. It supports scratches and bumps, therefore it is much more durable.
- Professional. The best of all and obviously the most expensive.