Chef Giu Giunti teaches the functionality of each pan and the positive and negative points to make you choose the one that suits you best
If there is one topic that arouses curiosity in the chefs on duty: the pots and their infinite variations. There are many formats, coatings and materials that end up confusing the head of those who are not very familiar with the subject. If you are part of the “old pan makes good food”, I invite you to learn about some types of pan and the best way to use them.
aluminum pans
They are the most common and you should definitely have one in your home. The material is excellent for conducting heat, which is distributed evenly, making it easier to cook food. Not having a non-stick layer, they are allied pans for the preparation of recipes that need more color, basically that caramelized crust forms on the bottom and also for everyday preparations. The disadvantage of this pan is the release of aluminum.
Teflon-coated pans
Pans with this non-stick coating are a great everyday tool in the kitchen. They are easy to clean, the food does not stick and you can make any recipe. They may or may not have a triple reinforced bottom, which ensures a more even heat distribution, or they may be thin and simple like an omelette. This type of pan is great for working recipes with eggs and preparations that stick to the bottom. The disadvantage of this material: when the pan wears out, this material is released into the food. They are pots with a shorter duration than the others.
iron pot
Iron pans are great for slow cooking, as they have a more “robust” structure, after all they are made of iron. Some may have a ceramic coating on the inside, but that’s not a rule. Iron pans are very heat resistant, they do not deform or break, but they can rust. One cure is always to keep the pan clean, dry on the fire and apply a layer of oil to prevent rust. Another tip is to avoid very acidic preparations such as tomato sauce, which are able to absorb more metal than others.
earthenware pot
Have you ever heard that the clay pot makes food healthier? This is because it promotes slower cooking, clay absorbs and retains heat, but is not as powerful as an iron pan. In this way the food loses less nutritional value, not to mention the taste.
At the first use, it is important to season the pan over the fire with oil. The pan should be greased with oil and brought to the fire until it warms up, then turn it off and wait for it to cool, this prevents the pan from bursting during the recipe.
stainless steel pan
I love stainless steel pans with a triple bottom. They are the most resistant and because they are so the heat is better distributed. Unlike stainless steel pans with no triple bottom which end up burning the food on the side. I prefer sweet recipes because they are pots that don’t have a residual smell of food. Another good preparation to make with this material are protein and vegetable caramelization crusts, everything is perfect. These are pots for a lifetime.
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Source: Terra
Benjamin Smith is a fashion journalist and author at Gossipify, known for his coverage of the latest fashion trends and industry insights. He writes about clothing, shoes, accessories, and runway shows, providing in-depth analysis and unique perspectives. He’s respected for his ability to spot emerging designers and trends, and for providing practical fashion advice to readers.
