All About Frying Pans
Just about every household has at least one frying pan because many families have been helped by this traditional cooking item in creating any number of meals throughout recent history. Around for quite some time is this accessible necessity of the culinary world. By using a frying pan, even people who claim that they can’t boil water have delved into creating interesting dishes.
The cooking item, however, is not quite as simple as it may seem. When in use and when it is being cleaned, there are different types of this frying pan and they each require different care. By unwittingly mistreating the instrument, many cooks have received hard-earned lessons.
Mistreating your frying pan can wreak havoc on the meal and on the cooking instrument itself but rather than lack of caring, mistreatment is often done out of lack of knowledge.
Out of a number of different materials, the frying pan can be made and each material requires different care and maintenance. It is very important to follow some general rules for the various types of frying pans that you own since what works for one kind of frying pan will not work for another.
In cookware, one of the most attractive materials that can be found is copper. A copper frying pan is an excellent conductor of heat and also it is able to withstand some punishment. Although the copper tends to tarnish so be prepared to polish them every so often, many people like to display their copper cookware by hanging them on a rack.
Given the fact that a frying pan made out of either of these metals will require little maintenance, aluminum and stainless steel are durable metals that also conduct heat very well. For cookware, many people love these metals but I have noticed that food tends to stick to the surface quite easily if not properly greased.
To address sticking problems, manufacturers created a non-stick coating known as Teflon. It can peel after extended use and peeling often occurs as a result of overheating, while this coating does wonders for the sticking situation.
A particular favorite of mine is the traditional cast iron frying pan. What I love is that with age, my cast iron frying pan gets better. I learned that this material, just like what happened with an antique one that my wife owned, will be ruined if this material is washed too much. With a paper towel, I simply wipe mine after each use. Among seasoned cooks, this classic frying pan is a favorite.