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The pan guide
The pan guide
The different types of pans
Not all pans are the same. In a frying pan you can easily fry meat, fish or vegetables, it takes only a few minutes. The braising pan is suitable when the meat is prepared slowly and a sauce is needed. Here are the different types of pans:
The frying pan
The frying pan, as the name suggests, is suitable for frying food, but also very good for keeping warm. It has a flat to medium-high rim, usually has a handle and is either round or square. Thanks to the handle, you can easily swirl or turn the food in the pan.
The braising pan
The braising pan usually has a high rim. This has the advantage that you can stir sauces well in it and still nothing overflows. Often, the braising pan has two short handles so that it can also be placed on the table for serving food. Its heat-resistant material allows the braising pan to be used in the oven as well.
The sauté pan
A sauté pan is perfect for searing food quickly and hotly. The high rim ensures that the splashes are caught and you do not hurt yourself during searing.
The grill/steak pan
A grill or steak pan usually has a grooved bottom. This means that the food is slightly elevated on the pan and the meat juices or other liquids collect in the grooves and you can use them to stir a sauce, for example.
The crêpes pan
The crêpe pan has a very flat edge. This serves to make it easier for the liquid crêpe batter to spread over the surface. A crêpe pan often has a very thin bottom, where the heat can spread more evenly.
The wok pan
A wok pan is a high, continuously curved pan. It has different temperature ranges and is therefore suitable for different types of cooking. With a wok pan you can fry, steam, boil or even deep fry.
The fish pan
The fish pan usually has an oval shape. It is also available in larger sizes compared to other pans. This makes it perfect for frying a fish whole. In addition to frying, it is also suitable for keeping warm.
The paella pan
A paella pan is particularly impressive because of its large diameter. This makes it ideal for evenly frying the many ingredients of a paella and vegetables.
The Lyonnaiser shape
This type of pan has a rather high and bulbous rim. This allows the chef to easily pour out or let the food slide out of the pan.
The serving pan
As the name implies, a serving pan is used for serving. Similar to a braising pan, the serving pan usually has two compact handles on the sides and is often oven safe.
So there are many types of pans that can be used for different purposes. But it depends not only on the type, but also on the coating or the material. There are the following different types:
Iron pans
Iron pans are ideal for particularly high temperatures. Thanks to baking with oil during the first use, it has a good, natural non-stick and gets a beautiful patina. We will show you exactly how this works in the explanatory video. Iron pans have excellent heat conduction and release and are perfect for quick searing. Vitamins and nutrients are locked in. Iron pans have a long life, are sustainable and recyclable.
Cast iron pans
Cast iron pans are even heavier than regular iron pans. They retain heat excellently and are extremely heat resistant. The frying properties of the pans get better with each use. In addition, cast iron pans have a natural non-stick coating. They are sturdy, durable and versatile, for example, for braised dishes.
Teflon pans
These pans have a PFTE coating (Teflon is just the brand name). They are very easy to use and ideal for sticky foods. However, the non-stick effect degrades over time. The pans allow for reduced-fat frying, but cannot withstand high temperatures and are not suitable for dishwasher.
Stainless steel pans
Stainless steel pans are very durable and extremely robust. Their core is often made of aluminum and copper. They can withstand high temperatures, but can conduct them poorly. In addition, stainless steel pans do not have non-stick properties. However, with the right handle, the pans can be placed in the oven.
Copper pans
In comparison with other pans, copper pans have the best heat distribution and conductivity (5x better than iron, 20x better than stainless steel). The pans are robust and respond quickly to a change in temperature. However, only a few models are suitable for induction stoves.
Ceramic pans
Ceramic pans are robust and scratch-resistant. They have a very good non-stick coating, but this can quickly lose its effect, for example due to incorrect or burnt-in frying oil. This can also cause residue to remain in the pan. Ceramic pans have good heat conductivity and distribution, and the best use is at low or medium temperatures. The ceramic coating can discolor, and thermal shock or impact can cause cracking or chipping of the coating.