How to choose a pan? We can help you choose the right one

Choosing the right pan is a simple matter. But even that has a few rules we need to follow if we want the best results from it. More accurately, it’s not the rules as much as the specifications we expect from it.

Choosing by stove or hob

The first thing we should focus on what kind of hob pan to use. There are several types of heating in our kitchens and the pan you choose may not be suitable for the heat source.

For example, if we have induction, it may be that not all pans will serve on it. Those that will work on it are made of titanium, copper or steel, or have a structurally modified bottom, which is also called a sandwich bottom. We can recognize them because they have a label on the purchase the coil symbol or test it with a magnet, if it sticks to the pan it will work on induction.

We do not encounter problems with other types of heating such as glass ceramic, electric cooktop or gas burner. However, a problem may occur with non-standard heating such as an open flame. From time to time, we may want to use the pan on a grill or over an open fire. An open fire has different properties than, for example, gas burners. It heats a larger surface area, responds to gusts of wind and can change its size, temperature and direction of heating during cooking. For this reason, you should choose special open fire pans that are prepared for these conditions.

TIP When choosing a pan, be careful if you are going to cook on induction hotplates or on the grill!

Selection by material

Another important specificity is Material. As we said – copper, titanium and steel work on induction, but they work on other hobs too. Each material has its own specifics and uses.

1. Non-stick pans are among the most common and most frequent utensils in our kitchens. Their basis is metal body made of cast or pressed (forged) aluminium, carbon steel, copper or titanium. For this is then applied non-stick Teflon (PTFE) coating.
2. Ceramic pans are also popular. As with non-stick pans, the body is made up of a metal body. This is then coated with ceramic non-stick surface, which is free of PTFE and PFOA. Reduces the health risk of using this cookware.
3. We can also still encounter stainless steel pans. Their body and surface is made of pure stainless steel. Frying on such a pan can be impossible if we do not observe the correct procedure. The stainless steel pan must be “fired” with oil and cleaned before frying. Only then can we cook on it comfortably without fear of sticking.
4. Other less represented materials can be, for example, pans with enamelled surface, which you may know from the Czech brand Belis, or cast iron pans, which are suitable for the oven and open fire.

Selection by type of pan

When we have the right material selected, the next focus is this, what we’re going to use the pan for. We have a choice of WOK pans, grill pans, roasting pans and pancake pans.

1. The WOK pan is deep and is mainly used for quick browning of meat. But it can also be used for deep frying, roasting nuts, and even making soup.
2. A steak pan is recognizable by the fact that its bottom is fluted and in most cases is rectangular in shape. It is used exclusively for the preparation of meat (steaks) and fish.
3. The pancake pan has low edges to make it easier to work with thin pancake batter.
4. Pancake pans are pans divided into several round, recessed parts, which facilitate the preparation of pancakes, ox-eyes or pancakes.
5. Paella is a type of pan ideal for preparing and serving the Spanish national dish of rice, vegetables and seafood.

Choosing the right size

We should certainly not forget about choosing the right size. You can choose from small (up to 24 cm diameter), medium (between 25 and 30 cm diameter) and large (over 31 cm).

We should also think about whether you will use the pan only on the hob or whether you will put it in the oven as well. Here it is important to choose one that will have a removable handle.