Things to keep in mind before buying a frying pan

The first thing that should be taken into account before getting into the matter of how to choose a frying pan is that, contrary to what has been believed for many years, the Teflon that some of them contain does not imply health risks. The possible dangers of this material continue to worry many consumers, who often opt for other materials and the remedy ends up being worse than the disease. Iron, ceramic or stainless steel pans, to name just a few examples, are safe and very effective, but their use often requires some knowledge on the part of the user to prevent food from sticking.

Polytetrafluoroethylene (PTFE), commonly known as Teflon, is a very popular nonstick, found in many household pans. Its use has been associated for years with the risk of suffering from cancer, something that has been dismissed by various scientific studies and by some organizations, among which is the International Agency for Research on Cancer (IARC), which is part of the World Health Organization (WHO). Teflon’s bad press is actually due to the fact that it was attached to pans with a kind of glue made up of perfluoroctnoic acid (PFOA), which has been used for industrial purposes since the mid-20th century. PFOA has been classified in group 2B as “possibly carcinogenic” by IARC. For this reason, this compound was banned years ago, so there are currently no pans containing PFOA on the market.

But the convenience or not of opting for Teflon is not the only thing that consumers consider when buying a frying pan. They also take into account other aspects such as the type of food to be cooked, the support (ceramic hob, induction, gas, etc.), the number of diners and, of course, the budget. Therefore, before buying a frying pan, it is advisable to look at the aspects that we detail below:

If even despite the proven innocuousness of Teflon pans, free of PFOA for years, there are those who decide to avoid this material because they do not trust it, it is not always as simple as it seems. As a result of Teflon’s notoriety, many companies began to market non-stick pans made of other materials, although these -despite the fact that the consumer is not always aware of it- almost always have a Teflon coating. This means that the frying pan we have in hand can contain an aluminum base, a Teflon cover and a finish of the corresponding material. Therefore, if we are really clear that despite the reassuring messages from the health authorities, we prefer to stay away from Teflon, it is best to make sure that it is not present.

For its part, the Organization of Consumers and Users (OCU) insists that “do not worry about Teflon: it is inert and harmless to humans”, although it warns that in no case should the empty pan be heated, “since Teflon can emit toxic substances if it is heated to more than 280º”. For the rest, this organization points out that, in addition to being a delicate and easy-to-clean coating material, Teflon offers “the best non-stick properties, but to maintain its properties for as long as possible, it must be avoided scratching it and subjecting it to excessively high temperatures”. .

We often don’t pay attention to it, but the diffuser bottom of the pan is crucial not only to distribute the heat evenly, but also to save energy, depending on which type we choose. According to Àngels Puntas, chef and teacher at the La Patente cooking school, with two locations in Barcelona, ​​it is always advisable to “choose a pan with a diffusing bottom called Impact Bounding, popularly known as a sandwich bottom, which we also find in pots and casseroles and it allows a regular distribution of heat, which translates into better cooking, as well as allowing some energy savings”. This bottom is characterized by the use of three different materials in the base of the pan, which are usually aluminum, copper and stainless steel, although they can be others, such as iron.

Beyond the materials, it is important to make sure that the base of the pan has a good thickness and that, nevertheless, it is manageable and does not weigh too much.

Both Puntas and many kitchen professionals recommend stainless steel pans. “They are durable, resistant, easy to clean and preserve and, in addition, they transmit heat very well”, explains the cook. It often happens, however, that many consumers do not use them well, so that the food sticks and they end up discarding them in favor of Teflon pans.

“To achieve a good seal in a stainless steel pan, it is important, first of all, to heat it very well, then add the oil and then the product, always without turning it, since being in contact with a very high temperature will seal it. easily, it will prevent it from leaving juices and a crust will be created that will make the food look very juicy on the inside”, says Puntas. For the cook, the problem of many users is that they move or turn the food for fear that it will stick, without knowing that precisely in this way the opposite is achieved.

Just as the weight of the frying pan is important, Puntas insists that we must also pay attention to the handle, since its usability will depend largely on it. “There are pans with handles, which, although they are somewhat more bulky when it comes to storing them, can be useful for many people. As for the handles, you have to take into account aspects such as whether or not they allow you to put the pan in the oven”, continues the director of La Patente. Therefore, cast iron pans can be perfectly placed in the oven, which is not the case with those with plastic or other material handles.

Where can I cook? You have to check if the frying pan that you are going to buy is suitable for the type of electrical appliances that you have at home, “whether it is an electric hob, gas, ceramic hob or induction”, explains Puntas. Not all frying pans are suitable for all supports, so you have to make sure “we don’t choose one because it’s cheap and we can’t use it later”.

“It is important to take into account the measurements, since depending on the number of diners we should have different measurements depending on what we want to cook,” considers Puntas. In this sense, the cook points out that the food must fit completely in the base of the pan, without leaving a part on the sides, since otherwise it will not be sealed all over the surface and cooking will fail. Therefore, it is convenient to have pans of various sizes at home to combine them depending on what we are going to cook.

Although they may seem so at first glance, it is important to pay attention to the quality of the materials, since the durability of the pan will also depend on it. “There are some very prestigious brand frying pans on the market that have a non-stick coating that lasts four times longer than others, something that we have to take into account when assessing the value for money,” explains Puntas. In all cases, the cook recommends investing a little more in quality pans from proven brands, since this investment will undoubtedly mean savings for the future.

For pans to last, not only the material they are made of is important, but also how we care for them. It is essential to bear in mind that in the event of any slight scratch the pan must be discarded, something in which we must be very rigorous. Therefore, it is better to wash them by hand with a soft sponge than to put them in the dishwasher. If despite the recommendations we decide to use this appliance, “it is necessary to check first if the manufacturer recommends it, otherwise we run the risk of damaging delicate elements, such as some part of the handle or uncoated aluminum areas,” they point out. from the OCU.

These precautions must be taken with those pans that have some type of non-stick coating, but it does not happen with other materials. This is explained by Claudia Ferrer, manager of the online kitchenware store Claudia

In this sense, Puntas explains that there are differences between iron pans and enameled iron pans, since despite the fact that both are resistant and easy to use, “enameled iron pans make food take longer to cook, because the layer enamel slightly slows down the spread of heat.”