The Big Pan Guide
A pan for all dishes?
A real challenge. Ok, for the beginning, two different pans are completely sufficient for a kitchen newbie.
The frying pan: The classic with handle, medium to high edge and rounded transition to the floor is especially popular. Ingredients can be swiveled and turned very easily.
The steamer: thanks to the high edge, you can place a lot more liquid in a steamer than in other pans. This is useful, for example, if you want to make a ragout or goulash. Braid pans are often equipped with 2 short-cuts and thus a little more compact. They also fit into the oven when they are made of a heat-resistant material.
Now, that’s all good but with the right kitchen equipment, learning new recipes is definitely easier:
The sauté pan: The sauté pan is characterized by a raised edge, like the stewpan, to protect you and the stove plate from greasy splashes. Sauturing – that is, the fast frying of vegetables, sliced meat, etc. in hot fat – becomes a child’s play.
The grill pan: You can recognize a grill pan from the conspicuously grooved bottom. Steaks, chicken breast or zucchini slices are slightly elevated in the pan while the juice collects between the grooves. So your ingredients are really juicy, not cooked and also get a chic grill pattern.
As soon as you develop preferences for a specific direction or just want to experiment more, the “specialist” pans will also be interesting.
The crêpes pan: Liquid pancake dough can be distributed very easily in the crêpes pan with its extra-flat edge. Even when turning, the thin-skinned eggs do not rip so quickly and can be easily baked on the plates, golden brown.
Oh, là là – here we go to the pancake pans!
The Wok: The high, continuous domed pan is a true all-rounder in Asian cuisine, because it is equally suitable for roasting, steaming, cooking and deep-frying. While uniform heat distribution is very desirable in most pans, the highlight of woks is the different temperature ranges. In the center, it’s hot, on the edge it’s cooler.
The fish pan: The special feature of the fish pan is its oval, generous shape. A whole fish with head and tail fin must not be divided first, but fry in one piece. Of course, the fish pan may also be used for all other dishes.
In addition, there are many other types of pans – from paella to electric dishes – which are designed for special dishes or methods. But form is not everything! The material plays a significant role in your pan, and most cases also determine the costs.