Sometimes the culprit of a burnt dish is not the recipe or high heat, but the frying pan in which the dish was cooked.
So, to avoid having to scrape burnt food off your dishes, we suggest you learn how to choose the right frying pan.
What should the body of the frying pan be like?
All advisers unanimously say: there is no place for cheap stainless steel in the kitchen. In an attempt to save money, some manufacturers have replaced steel with chrome and nickel with a version with copper and manganese, which easily penetrate food during cooking.
In addition to the fact that food cooked in such a frying pan will have a metallic taste, vegetable stews and other dishes left in the frying pan guarantee poisoning due to the oxidation reaction.
You can recognize a stainless steel frying pan by its grey, smooth, thin metal, which can be either shiny or matte.
The best frying pans are made of aluminum without any foreign impurities. This option conducts and retains heat well, which speeds up cooking and saves energy, and uniform heating prevents food from burning.
Copper pans are also good, as they heat up and cool down quickly due to their high thermal conductivity, which allows you to precisely control the temperature and the cooking process.
Copper can be identified by its heaviness – if you pick up a copper or aluminum frying pan, you will immediately feel the difference.
