Aluminum, stainless steel, iron, titanium, stone, Teflon... There are numerous concepts around the world of frying pans that the average consumer is sometimes unaware of or misunderstands on other occasions, so that they usually arrive at the store with some erroneous ideas about them. elements that you should take into account when buying a frying pan. The majority, however, tend to agree on looking for non-stick pans. Preventing food from sticking is usually a priority when choosing a frying pan, more than its influence on the flavor and texture of the food, although it would be best to have several types at home depending on the use you want to give them.
“There is no one material better than another, it all depends on the needs. What all the pans we have at home should have in common, regardless of the material, is that they are of good quality,” explains the director of the La Patente cooking school, Àngels Puntas. In this sense, it is important to be aware that cheap pans often mean bread for today and hunger for tomorrow, since we will have to renew them regularly and in the end we will end up spending more. Puntas advises that “as soon as the materials start to jump, it is necessary to discard the pan.” Before buying a new one, it is worth taking into account the following aspects.
The myth of Teflon
Polytetrafluoroethylene (PTFE), better known as Teflon, is a popular non-stick agent that has been repeatedly associated with the risk of cancer, something that has not been proven and has even been dismissed by various scientific studies and relevant organizations, such as the International Agency for Research on Cancer (IARC), which is part of the World Health Organization (WHO). This organization states that there is no scientific evidence to classify PTFE as a carcinogen, so using it as a non-stick frying pan does not pose any health risk.
This idea, however, is internalized by many consumers, who look for alternatives to Teflon when purchasing a frying pan. This is when the trouble begins. “Non-stick pans are made of aluminum and have a PTFE-based non-stick coating. As an alternative, given the bad reputation of Teflon, numerous companies began to market non-stick pans with titanium, stone, etc., which are nothing more than commercial names that refer to the finishes, not the materials," explains Mariano Drozd, manager online from Lecuine.com, a store specialized in the sale of high-end kitchen equipment and pans.
This means that many people who buy stone or titanium pans thinking that they are free of Teflon are wrong, "since they all usually have an aluminum base, a Teflon coating and a finish of the corresponding material, whether stone, titanium or any another material to reinforce the Teflon,” explains Drozd, who assures that a large part of users “do not want to know anything about Teflon because they claim that it is carcinogenic.” This belief is due to the fact that PTFE previously contained perfluorooctanoic acid, also known as PFOA, a substance that the International Cancer Research Center has classified in group 2B as “possibly carcinogenic.” This compound was banned years ago, so there are currently no pans on the market that contain PFOA.
Battle pans
Non-stick pans are ideal for everyday use, for cooking foods that tend to stick. Their maintenance is very simple, as they do not require any type of treatment, just wash them with a mild soap, use wooden and silicone utensils at all times and do not add water or wash them when they are still hot. Drozd recommends not putting the pans in the dishwasher, because, although most manufacturers do not advise against their use, "when we buy a high-end pan it is important to treat it well and ensure that its components are damaged as little as possible."
This also involves always storing them with a separator between them: currently there are some felt or silicone ones on the market (which also work as trivets if we want to put the pan on the table). Tips, for its part, recommends always storing them very dry and making sure that there is no food left, which means "that we must take our time when washing them very carefully and remove all remains well."
It must be taken into account that a large part of the non-stick pans that we find on the market can be put in the oven, so if we get a good pan we will not need specific pots for the oven. Currently there are a few brands that offer a lifetime guarantee on their pans, whose price, if they are high-end, can be around €60 for a medium frying pan. “They are very durable products, so we will end up saving in the medium term, since we will not have to renew them,” explains Drozd.
Do you like to cook?
Iron pans are not as non-stick and are also quite heavy, but they have an advantage over the classic Teflon frying pan: they preserve the flavor of the food much better. “Iron withstands high temperatures without a problem, which does not happen with non-stick materials, so it is an ideal material for cooking certain foods,” says Drozd. Meats, fish or any product that requires precise cooking will be better in an iron skillet, which is usually the next step for all those who buy a good non-stick one. There are two types of iron pans on the market: cast iron and cast iron, the latter being lighter.
"Despite the advantages of iron when cooking certain foods, since it is very noticeable that the flavor is better, it requires special care that makes many users, who seek comfort, reject it: you have to spray the pan with oil afterward. of each use, after washing, so that the material is properly preserved.” Tips highlights the great capacity of iron pans to transmit heat, and recommends always purchasing them with what is known as a sandwich bottom: a thermo-diffuser that is located at the base and guarantees uniform heat distribution, which translates into a Greater energy savings and better cooking.
A classic: stainless steel
They are the typical pans used in restaurants, resistant, durable, easy to clean and preserve. As in the case of iron, stainless steel allows the temperature to be raised to the maximum, so they are ideal for all those who know how to cook, are able to modulate the temperatures depending on the food and end up knowing the tricks to prevent them from sticking. Drozd explains that there are videos, tutorials and other types of materials available to get the most out of this type of pans. “It's not that food sticks: it's that we have to forget everything we know and learn again, because stainless steel pans don't work at all like non-stick ones.” Once the secrets are known, this material gains real fans for its durability and resistance.
Ceramics
The rise and decline of ceramic pans, those with a white bottom that became fashionable a few years ago only to quickly fall out of favor, has to do with the popularization of some of very poor quality that were sold at reduced prices in supermarkets. “They were presented as alternatives to Teflon because it was a harmless material, but when it came down to it they did not have adhesion and it was difficult to cook with them,” explains Drozd, who points out that there are some high-quality ceramic pans on the market that give very good results, although they are also more expensive.
In this sense, it is important not to trust bargains, because when it comes to pans it is rare that someone is willing to give four pesetas a penny. A good example is copper, which is the most expensive and valued material, with pans that can range between €300 and €400. "Sometimes in teleshops and in some establishments we find copper pans at a bargain price, people buy them believing that they are going to be the panacea and after two days they have to throw them away," explains the expert, who highlights that the majority of pans that come onto the market are usually suitable for gas, induction and ceramic hobs.
