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How to choose a Teflon pan


How to choose a Teflon pan</a>

The frying pan is the kitchen utensils, without which it is impossible to cook delicious second and first courses, sauces and pie fillings, and just roast coffee beans, nuts and seeds.

In the kitchen, the mistress, who loves and knows how to cook, uses several pans, of different sizes and purposes, but in this set there must also be frying pan from Teflon.

When choosing such a frying pan, it is necessary to take into account the peculiarities of this material.

Features frying pans with Teflon coating

Teflon is a synthetic substance synthesizedIn chemical laboratories of the American company DuPont in the late 30-ies of the last century. Characteristic features of this material are increased slipperiness and high resistance to the influence of aggressive substances such as alkali and acids. These qualities of Teflon led the manufacturers of kitchenware to use it as an internal coating for frying pans and stewpots, cookware used to fry food in the process of cooking.
Teflon coating has a highHeat conduction and fry on it can be almost without oil, which allows you to reduce the amount of fat, which means making food more useful. But Teflon also has disadvantages - at high temperatures exceeding 200 ° C, the evaporation of harmful substances in its composition begins, and, in addition, it is sensitive to mechanical damage.
The main parameter on which the quality dependsTeflon pan, is, in fact, the frying pan itself: the material from which it is made, the method of manufacture, the thickness of its bottom and walls. Therefore, in order to make the right choice, first of all, it is necessary to pay attention to these characteristics.

If you want to buy a frying panAnd fish, pay attention to those that have a raised bottom - the so-called grill pan. On them, the products are less in contact with the surface of the bottom and burn less.

How to choose a frying pan with Teflon

These frying pans are made mainly of steel andAluminum by stamping or casting. Stamped frying pans have beads and a bottom of equally small thickness, they are usually very short-lived and after six months or a year of intensive use their bottom begins to deform under the influence of high temperatures, and the Teflon layer peels and lose its non-stick qualities.

Covers for frying pans are often sold separately, you can always choose the right one, knowing the diameter of the frying pan in centimeters.

More expensive cast steel and aluminumFrying pans have thickened, often double, bottom and thick walls, they considerably exceed the "stamping" by weight and have high thermal inertia, necessary for the quality preparation of many dishes. Their shelf life may be 3-8 years, depending on how often you will cook on it. It is more convenient to use frying pans that have a red indicator on the bottom - a thermospot. When the heating reaches 180 ° C, it becomes darker, which means - pour the products into the frying pan.

How to choose a Teflon pan Was last modified: May 23rd, 2017 By Xifwoobf
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