Pans

Pans should be chosen according to the type of cooking you intend to do. Classic pans are designed for universal use. Alternatively, you can choose from specialised pans such as woks, griddles or pancake pans. You should also consider the material from which the pan is made, its size, and whether it is suitable for your type of hob.
 

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Pan type

  • You have a choice of 4 pan types:
    • Classic pan - deep, for universal use.
    • Wok - special deep frying pan used in Asian cuisine; designed for use on gas hobs, where the raw materials are heated not only from the bottom, but from the sides as well.
    • Griddle pan - designed for the preparation of steaks, griddle pans are heavier and have a serrated surface.
    • Pancake pan - feature a shallow design, making it easier to turn pancakes or waffles.

Material

  • Note the material of the pan as well as the surface of the basin.
  • Pans are most often made of stainless steel or aluminium due to the good thermal conductivity of these materials.
  • The surface of the pan should preferably be made of non-stick material
  • The most common surface materials are:
    • Teflon and other non-stick surfaces (PTFE) - you can fry in them without using fat, but they are not resistant to scratches
    • Ceramics - non-stick surface (but cooking requires some fat); scratch resistant
    • Titanium - non-stick surface, good thermal conductivity, resistant to scratches

Other parameters

  • Size and volume
  • Suitable for induction hobs
  • Suitable for use in ovens
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