To the housewives for a note: what kind of frying pan is used to make a dish

Everyone knows that a kitchen appliance such as a frying pan is necessary to fry the cutlets or toast, cook a crisp potato and brown the meat, bake the fish or vegetables in the oven. But every housewife holds in her cupboard not one frying pan, but 4-5 pieces, different in size, shape, material of manufacture. And they all use it!

Types of frying pans by function

This or that kind of frying pan is used by the hostesses for cooking different types of food. Let's look into them.

• A large volumetric frying pan is properly called a brazier. She has two compact pens, a wide bottom. Stainless steel cookware is made of thick castings. A feature of this type of frying pan is the function of uniform heat distribution. That is, its body and bottom are heated equally, and at the same time. A fryer is used to extinguish, fry and bake meat, poultry (including whole), vegetables. Well in it turns out and roast. This kind of frying pan allows you to perfectly prepare a dish without the fear that it will burn in one place, and in the other remains half-moist. It can be put on gas or in the oven. In a brazier bake apples, dry bread or berries and pieces of fruit on crackers.
• Many owners, who love to delight their family with culinary delights, the mandatory attribute of the kitchen was the following type of frying pan - sauté pan. Outwardly it resembles a saucepan and is needed, first of all, to make a dish with sauce or gravy, and a lot of liquid is assumed. For example, fry with meat, potatoes and gravy is ideally obtained in a saucepan. Or a sauce with pieces of meat or vegetables. Like the brazier, this kind of frying pan has a thick bottom and walls, because the food in it is warmed up and processed evenly. Suitable for open flames and ovens.
• The original frying pan, in which a small convex bottom and high walls, is called a bit strange - wok. She came to the everyday use of culinary experts with the growing popularity of Oriental cuisine. The versatility of the dishes lies in polyfunctionality. In it, the food is fried, boiled, stewed, used as a fryer. In addition to the lid, the kit includes a special grille. If you put pieces of meat, fish, or vegetables on it, you can prepare steam dishes. In the eastern kitchen, a wok at a fast pace fry a lot of food at a time. The main rule of use: the products in the frying pan must often be stirred, otherwise they will burn. In such dishes, vegetable and meat stews are ideally obtained . All components of the dish are cut in the same pieces and cooked over a large fire.
• Another kind of frying pan has its own specific characteristics - the pancake pan. It is designed for baking round thin pancakes (pellicles). It is very shallow, but the bottom is thick, so that the dough is baked and not burned. Since when frying, oil sizzles and sprinkles, the penstick has a long handle - so that the mistress, turning a ready-made pancake or adding a dough, could avoid injuries.
• A special type of frying pan is a grill. They have a ribbed bottom, the relief of which is clearly visible on the finished products. The products are cooked on such a dish practically without oil. You can use a grill on an open fire. It is a heavy thick-walled and thick-bottomed, almost polyfunctional.
• Frying pan is universal. It is large, with a flat bottom and a deep body. Suitable for all occasions: and fry the cutlets, and tomato to extinguish.
• In Georgia, there is another type of frying pan, designed specifically for chicken tobacco. Traditionally, it is thick, cast-iron, the bottom is ribbed. Naturally, each type of dishes is equipped with covers - from heat-resistant glass or metal.

Material of manufacture

Most of the frying pans are made of cast iron, and also based on steel and aluminum components. The first most durable, comfortable, food in them can long remain hot and even languish, as in the stove. Of course, cast iron is heavy, but with such a defect it is possible to reconcile. Steelware is much worse in the process of cooking, although it is lighter in weight. The food in it can burn or stay damp. When frying requires a lot of fat. Aluminum frying pans are good in their way, comfortable, well-established in the kitchen business. But those products, whose bottom and walls are thin, do not last long. At the majority of modern frying pans the bottom and walls are covered with non-stick composition, and the handles are long.