Pans

Pan type

• You have a choice of 4 pan types:
  • Classic pan - deep, for universal use.
  • Wok - special deep frying pan used in Asian cuisine; designed for use on gas hobs, where the raw materials are heated not only from the bottom, but from the sides as well.
  • Griddle pan - designed for the preparation of steaks, griddle pans are heavier and have a serrated surface.
  • Pancake pan - feature a shallow design, making it easier to turn pancakes or waffles.

Material

• Note the material of the pan as well as the surface of the basin.
• Pans are most often made of stainless steel or aluminium due to the good thermal conductivity of these materials.
• The surface of the pan should preferably be made of non-stick material
• The most common surface materials are:
  • Teflon and other non-stick surfaces (PTFE) - you can fry in them without using fat, but they are not resistant to scratches
  • Ceramics - non-stick surface (but cooking requires some fat); scratch resistant
  • Titanium - non-stick surface, good thermal conductivity, resistant to scratches

Other parameters

• Size and volume
• Suitable for induction hobs
• Suitable for use in ovens