A good pan ensures that youThe best cooking resultscan achieve faster, easier and more reliable. Whether for roasting, grilling or sauté, the shape and the material of each pan are tailored to certain tasks, and just like with a tool, you always need the right pan for every purpose. Which pan is best suited for which purpose? Read on to find out.
The taste and quality of steaks, pancakes and even a simple omelette largely depends on the quality of the frying pan on which the food was prepared. Ideally, the kitchen should have a few pans with different diameters, thickness and height of the walls, as well as from different materials. It is not for nothing thatProfessional chefs different dishesPrepare in different pans. For example, a grill pan is best suited for roasting the steak and every non -stick -coated frying pan will work well for roasting eggs.
Which pan for what? At a glance at an overview
When choosing the right pan, the heat storage and distribution, the material and the coating are decisive. What is the difference between a frying pan and a wok? Which pan do you take for steaks? We answer all questions about the topic and still give valuable tips on how to get the best out of the food.
The frying pan - the classic in the kitchen
FRATH PANEN have a large floor area and a height of approx. 4 cm. Due to the low edge and the slightly curved pan floor, they are very suitable for food that has to be used frequently. The long grip ensures that the hands are protected from hot sprays of liquids. You can roast everything from chicken breast to sausages and fried eggs. Use a small amount of oil for extra crispy. A frying pan for everyday use has an average diameter of 24 - 28 cm.
Available materials: aluminum, stainless steel, cast iron.
Fried pans are regularly divided into coated non-stick pans and non-coated frying pans. The most famous non -stick coating is Teflon.
Tipp:There is a difference between frying pans and patterns, still called Sautépfans. The latter are characterized by a larger surface and a particularly high edge of approx. 6-8 cm.
The Schmorpf pan
In addition to the frying pan, the braised pans are also among the most common pan types. Sauté pans have a wide floor area and a high edge, so that you can ideally braise larger quantities of vegetables. Sucking usually requires high temperatures and an even distribution of the heat from the ground over the walls. So you can cook your dishes perfectly without boiling them. Saeteusen can be used for a number of cooking tasks, from roasting meat to reducing a sauce.
Available materials: stainless steel, aluminum, copper.
There is spin work
The wok is characterized by its semicircular shape and is mainly inof Asian cuisineused. Traditional woks are completely arched, while modern woks have a flat floor that is compatible with electrical and induction hobs. Its curved shape ensures optimal heat distribution. In a wok, the ingredients have to keep moving so that they keep their texture and aroma. So it is shaken and stirred properly when cooking.
Available materials: cast iron, aluminum, steel.
The crepes pan
Crepespans usually have a large surface of the floor and a flat edge. This flat, flat shape ensures that the dough can be optimally distributed and that your crepes are baked evenly and quickly. The sliding of the pancakes from the pan onto the plate provided in a perfect piece is also easy.
Available materials: aluminum, cast iron, steel.
The grill pan
Grill pans can be round or square and have a smooth or corrugated floor. They can endure very high temperatures and give meat and fish an unforgettable roastary and a nice tasty crust. Make sure to choose a size that is suitable for the number of people for whom you usually cook.
Available materials: cast iron, aluminum
The sauce pan
A 2-liter saucial pan is perfect for the preparation of sauces or for warming up soups and pasta sauces. To do all of these tasks quickly, a copper pan is the best choice. The material looks warm and inviting whenThe pan on a shelfhangs in a country house kitchen, but it has more to offer than just aesthetics. Copper has excellent heat properties - it warms up quickly and cools down immediately. This means that it is particularly good to make creamy sauces or caramelize sugar.
Which pan do you take for steaks and crispy fried potatoes?
Steaks can be fry quickly over medium to high heat. So you get a good branding on the outside, while the inside remains pink and juicy. They are perfect for steak roastsCast iron pans. They take a little longer to heat up and slowly release the stored heat again. Another plus of the iron pans: if you fry a thick steak, e.g. oneRumpsteak, you can put the whole pan in the oven and cook the fried steak.
So it goes to the perfect steak out of the pan:
1. Buy the best steak to roast.
The best steaks for cooking on the stove are boneless steaks that are about 3 and 4 cm thick. Thicker cuts such as a club steak or a bone-free RIB-Eye are best suited for this method. Find a steak with a good marble (the white fat fibers that run through the meat). If a steak has enough fat, it stays juicy during the cooking process and has the taste and texture that is required for a perfectly fried steak.
2. Season the steak before roasting.
You have to salt the steak well at least 30 minutes before roasting. The salt dissolves and moves into the meat. This pulls the meat juices out of the meat. A dry meat surface is the best prerequisite for a wonderful crust.
3. Fry the steak in high heat.
Let the cast iron pan heat up so high that it smoke a little before putting the steaks into the pan. The great heat is important for a nice crust on your steak. Keep the steaks in motion, turn them around every minute or something to create a thin, even crust on the outside. After half a cooking time, add a few tablespoons of butter and fresh herbs. Use a large spoon to pour the steaks with the hot butter and turn it over occasionally until you reach the desired cooking level.
Determine the cooking times:
To get the desired cooking level to the point, you have to check the core temperature of the meat with a puncture thermometer. Start measuring the temperature of the steak after about four minutes to determine how long it has to be cooked.
Rare:Remove the steak from the heat at around 52 ° C, fry for about six minutes.
Medium-rare:Remove at 55 ° C, about eight minutes overall bratue.
Medium:60 ° C, fry a total of nine to ten minutes.
Well done:Fry for about 12 minutes.
Fried vegetables
Similar to steak, the same concept for vegetables applies. Delicious roasted fried potatoes should be crispy caramelized on the outside and tender on the inside. So get the cast iron pan out of the closet again!
Which pan for frying?
Would you like to prepare Cordon Bleu or breaded schnitzel perfectly? Use a large deep frying pan or cast iron pan to fry to avoid fat splashes or at least keep them to a minimum. Frying pans made of enamel or stainless steel are well suited for frying. Simply avoid non -stick pans.
Heat the oil until it shimmers in the pan and put the schnitzel in one after the other. It takes only a few minutes to reach the golden crispy perfection.
Which pan is the best for fish?
If you want to cook something quickly for dinner, rely on white fish fillets. Every meager white fish can be prepared delicious in the pan: Tilapia, cod, bass, grouper, catfish and snapper for example. If you doubt, tell the fish seller how to prepare the fish and ask him which fish he recommends.
It is best to take a non-stick pan so the fish does not stick to the pan. However, the advantage of a pan made of cast iron or stainless steel is that the fish becomes a little golden and crispier. If you use one of these frying pans, dab the fish fillets with kitchen paper slightly and put a little more oil into the pan.
Which panotto pan? A wide braised pan
For the perfect risotto, a fragrant, delicate rice in a creamy sauce is indispensable. To achieve this result, the liquid should be slowly evaporated. It is best to take a wide braised pan.
The standard frying pans favor rapid evaporation, which means that the rice is dry and often overcooked. Many people prefer to cook risotto in a soup pot because it slows down the evaporation, but this can often lead to a rather souped consistency.
But a braised pan with a diameter of approx. 25 to 30 cm is ideal for cooking risotto. It is exactly the right size to prepare enough risotto for four to six people. The high edge of this pan ensures quick and even evaporation of the cooking fluid without the rice overcooking. The low depth and large surface also means that the broth evaporates approximately at the same speed as the rice cooks, which results in a creamier risotto. This pan also accelerates the cooking time. So try to cook your risotto in your widest pan and see how creamier it will be.
Which pan for egg dishes?
Whether for breakfast, lunch or dinner, fried eggs, scrambled eggs or omelette are always a good idea! And you don't need to buy a special pan for eggs - every pan will work well. As a rule, a non-stick pan or aWell-greased cast iron pan, so that the eggs do not stick in the pan. If you prefer to use a stainless steel pan or enamel, simply add extra oil.
Each pan size is suitable for roasting eggs. If you have the choice, use a pan that corresponds to the number of eggs you cook: a small 20 cm pan is suitable for a single fried egg. Take a larger 30 cm pan if you plan a brunch for the family.
Choose the right heat level. A beautiful, medium heat is perfect for roasting eggs. This ensures evenly cooked eggs.
A cast iron pan is our top choice for Frittatas
Since you first cook a frittata in a pan on the stove and then finish it in a hot oven, an ovenproof pan is essential. And when it comes to this egg dish, your best bet is a cast iron skillet. Cast iron pans come in different sizes, but for a frittata, pans with a diameter of around 20 or 23 cm are ideal. The quantity is enough for four to six people and you can carry the heavy pan from the oven to the table with ease. The non-stick surface of a cast iron pan also ensures that the frittata is easily removed from the pan after cooking. In a stainless steel pan, the eggs are more likely to stick to the bottom and edges of the pan.
