Is it possible to fry in a saucepan

Nowadays on the market or in the store you can buy a pot for every taste. It is considered that the main purpose of this dish is cooking soups and porridges, stewing meat and vegetables. Many modern housewives began to wonder: is it possible to fry in a saucepan? If so, what characteristics should the dishes have in order for the food to be tasty and healthy? This will be discussed in our article.

AT which one the pan can be fried

The aluminum pan is multifunctional and convenient to use. It is suitable for cooking soups, ravioli and pasta. It is used to boil water and milk. Aluminum conducts heat well, due to which the liquid boils much faster than in dishes made of other material. The main advantages of aluminum products are lightness, durability and relatively low price.

However, it is necessary to take into account the disadvantages of this material. Aluminum is a soft metal, so it can easily be deformed. Experienced housewives prefer thick-walled aluminum pots. They are more reliable and safe. The fact is that during the stirring, especially with an iron spatula or spoon, a part of the material is inevitably scraped off and goes into food. The accumulation of aluminum in the body can lead to various diseases. For the same reason, it is not recommended to knock the spoon along the edges of the dishes to shake off the remnants of food.

Attention! It is impossible to fry in aluminum cookware - the products will start to burn, and the walls will quickly darken.

The enameled pan is an alternative to aluminum, made of cast iron or iron, covered with several layers of enamel. In such dishes cook even harder than in aluminum. Products during cooking need to stir all the time. The enameled coating quickly begins to split off, chips are formed, spoiling not only the appearance, but also the quality and taste of the food. As a result, poisoning by metal compounds can occur.

The pig-iron pan is not scratched and differs in long service life. It heats up for a long time and also cools for a long time. Cooking in this dish is easy and safe. The food turns out to be unique, the products languish in their own juice and keep their taste for a long time. In cast iron, you can fry, simmer, boil and bake the ingredients in the oven.

The cons of cast iron dishes is that it is rusting from moisture, so after washing it is advisable to immediately dry it and put in a dry place. In addition, the cast iron is heavy, its texture is porous, because of which it can crack upon impact or fall.

Refractory glass pots are becoming increasingly popular among housewives and professional chefs. This material does not join with food, it heats up well, keeps heat for a long time and is easy to clean. Such dishes are used mainly for baking in the oven, where the heating of the walls and the bottom occurs evenly. For use on the stove, a special grid-divider is used, which distributes the heat over the entire bottom surface. To do this, it is installed on the burner.

Reference! Refractory glass is environmentally friendly, hygienic and safe. Therefore, more and more people prefer this particular material.

For roasting pots fit:

• with non-stick and teflon coating;
• stainless steel;
• ceramic;
• from refractory ceramics.

To buy a high-quality and environmentally friendly frying pan, you need to consider some details. When choosing, pay attention to the following parameters:

• the material from which the dishes are made;
• coating - Teflon, ceramic or enameled;
• thickness and tightness of the cover;
• wall thickness and bottom.

Pans made of cast iron, refractory glass or ceramics and cast aluminum are ideal for roasting meat or vegetables. It is important that the dishes have a non-stick coating. It is necessary to care for them with special care, since even microcracks in the coating significantly deteriorate its properties, and food can start to burn.

The thickness of the bottom and sides of a high-quality non-stick pan should be 5-6 mm. So, the dishes will be less deformed and will last a long time. Do not forget about the handles of the product. It is desirable that they, too, were made of refractory material, because many dishes are required to bring to readiness in the oven.

When choosing a pan for frying, you should pay attention to the bottom groove (ribbing or another pattern on the bottom). When it is available, it will be better to hold the dishes and keep it warm inside. Such pans can be used on a ceramic-ceramic plate made of cera.

Reference! To attract buyers, manufacturers resort to various tricks that make life easier for ordinary housewives. For example, at the bottom of the pans company "Tefal" there is a special indicator that determines the degree of heating.

Among the new products on the modern market, you can find pans with a capsular bottom, which is made of layers of different types of metal. Such models are more durable and practical, the food in them is prepared much faster than in ordinary ones.

Nowadays, you can purchase a pan for every taste, multifunctional in all respects. Thanks to a wide choice of shapes, patterns and colors, dishes will not only be the first assistant in the kitchen, but also harmoniously complement any design.