A frying pan is that kitchen utensil without which it is impossible to cook delicious second and first courses, sauces and toppings for pies, and simply roast coffee beans, nuts and seeds. In the kitchen, the hostess, who loves and knows how to cook, uses several frying pans of different sizes and purposes, but this set also contains Teflon pans. When choosing such a pan, you need to consider the features of this material.
Features of Teflon-coated Pans
Teflon is a synthetic substance synthesized in the chemical laboratories of the American company DuPont in the late 30s of the last century. Characteristic features of this material are increased slippage and high resistance to the effects of aggressive substances such as alkali and acids. These qualities of Teflon suggested that cookware manufacturers use it as an internal coating for frying pans and stewing pans, cookware used to fry foods during cooking.
The Teflon coating has high thermal conductivity and you can fry it almost without oil, which allows you to reduce the amount of fat, which means making food more healthy. But Teflon also has drawbacks - at high temperatures exceeding 200 ° C, the evaporation of harmful substances in its composition begins, and, in addition, it is sensitive to mechanical damage.
The main parameter, on which the quality of the Teflon pan depends, is, in fact, the pan itself: the material from which it is made, the manufacturing method, the thickness of its bottom and walls. Therefore, in order to make the right choice, first of all, it is necessary to pay attention to these characteristics.
If you want to buy a pan for frying meat and fish, pay attention to those that have a raised bottom - the so-called grill pans. On them, products less in contact with the bottom surface and less burn.
