Ceramic pan. The complexity of the choice

The stores today represent a great many kitchen utensils designed to facilitate the process of cooking and save precious time. Many note that a ceramic pan appeared on sale relatively recently. But when choosing a pan, many buyers prefer ceramics, immediately noting the obvious advantages of this material.

Once in the store, from the abundance of the assortment, the head may dizzy. Surely you have to review and touch more than a dozen copies. And everything in this process is important to pay attention not only to the price and the manufacturer, but also to such parameters as the thickness of the bottom, the color of the pan, the handle and the metal from which the pan is made. If you are interested in a pan -coating pan, reviews about it can be found on the Internet. The ceramic pan itself should be not only outwardly attractive, but also practical. There should not be cracks, chips and scratches on the ceramic coating – all these are true signs of factory marriage.

As for the metal from which the pan is made, the purpose of the pan should be taken into account here. For example, aluminum and steel are light and quickly heat. Such a ceramic pan is ideal for baking pancakes, fish dishes and meat. If the hostess is planned for prolonged stewing of dishes, such as cabbage or vegetable stew, then a cast -iron ceramic pan is ideal here. This option is a better and wear -resistant, however, cast -iron pans of frying pans is an order of magnitude more expensive more than frying pans of aluminum or steel.

A large role in choosing a ceramic pan is played by its diameter. Therefore, it is better to choose a pan that is suitable for both electric and gas plates. As for the depth of the product, it all depends on the preferences of the hostess. For example, for the preparation of pancakes, high walls are not needed.