If you like a good fry up, or want to cook the perfect steak, you really need the right pan for the job. There's a huge choice of sizes, materials and shape, so you need to get the right pan for the job. It doesn’t have to be complicated, but rewarding if you get it right.
If your a bit of a foodie, you want to consider owning several pans, at least one that can be used under a grill or in a hot oven.
Pan Types
An ordinary frying pan has shallow sloping sides and that spays from the base. Grill pans with a ridged base allow the liquid to drain a produce a striped cooking to the food.
To prevent splattering a deeper straight-sided pan, called a sauté pans, can be used. They often come with a lid allowing the food to be simmered at after it has been browned.
Omelette or crêpe pans have a flat base, with shallow sides. The shape allows you to move the mixture or batter across the whole heating surface, it also allows for flipping.
Woks have high sloping sides, with a small heating area. For fry-ups, stir-fries, casseroles and sauces it is an excellent choice. Some people like to have a lid for the wok to allow for simmering.
Size
It might sound simple but the right size pan for the right job is paramount when cooking and will make a real difference to the taste of the food cooked. A small amount of food cooked in a big pan is likely to burn because the juices will spread and dry up. If you crowd too much food into the pan, it will stew in its own liquid instead of browning and crisping.
Weight
Try to use a heavy pan, light pans tend to have heat-spots that will cook unevenly, and can bend in high heat, making them unstable. Ok you need a heavy pan this doesn’t mean it has to be unwieldy, look for one with long handle and a “D” shaped handle on the opposite side, so that two hands can be used to manoeuvre the pan
Materials
Anodized aluminium conducts heat quickly and evenly with a non-stick surface.
Stainless steel is easy to clean but doesn't conduct heat well on its own. The base may have copper or aluminium core to spread help heat quickly and evenly. If you have an induction hob, you’ll need to check the pan will work.
Cast-iron which can come enamelled should be heated up slowly, but once hot it retains and maintains a steady heat, cast iron is a good material for finishing in the oven or under the grill.
Titanium produces a lightweight pan and has a very hard non stick surface. It is difficult to scratch the surface, and makes a good all round choice
Care
Cast iron and heavy gauge pans require to be seasoned to produce a non-stick surface, and can be purchased pre-seasoned. Never heat a pan without oil or liquid. Clean immediately after use.
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