Article by Caterina Christakos
For the longest time, whenever I needed a new pan, I’d just go to the store and pick up whichever pan was cheap and looked like it could get pretty hot. This worked during college, and it was fine through most of my 20s, but after a while I started getting serious about cooking. I wanted to make meals that were more than just a bunch of ingredients thrown together and stirred around in a pan for a few minutes. And I eventually discovered that there are different types of pans that meet different types of cooking needs.
While there are literally dozens of varieties of pans, here’s a basic introduction to the three most common types you’ll find at any home store.
Cast-Iron Pans
Cast-iron skillets are heavy and thick, and they warm up slowly. Newer pans tend to stick easily, which means they require constant attention and re-oiling. However, as they age, they tend to become less sticky, which is why professional cooks like to seek out vintage cast-iron pans.
They’re usually relatively deep, with straight sides that prevent any of the oil or ingredients from slipping out. They often come with helper handles that make them easier to pick up. Because of the straight sides and the helper handles, some cooks like to pick up cast-iron skillets and shake them around to stir the ingredients.
To help a cast-iron pan age well, it’s a good idea to clean it without soap. Wash it thoroughly with a brush or sponge and hot water, and make sure it dries quickly. Soap will slow its aging, which will keep it sticky for longer.
Nonstick Pans
Nonstick pans are made with coatings that can flake or burn away with too much heat, so these pans should never be used on maximum heat settings. “Nonstick” can be a misnomer, since you do need to use butter or oil on them. The nonstick part simply means that it’s much more difficult for ingredients to burn against the bottom of the pan. This makes these pans perfect for delicate dishes like crepes and omelettes.
Sadly, many companies that make discount products use the “nonstick” label to sell subpar pans. These are often the cheapest pans at the store, and it’s a good idea to avoid them. If they’re too light and flimsy, they’re likely to lose the nonstick coating very quickly.
If you wash your dishes with an abrasive sponge, be careful with your nonstick pans. Abrasive sponges, as well as metal spatulas, spoons, or knives, can easily scratch away the nonstick surface.
Stainless Steel Pans
Sometimes, a little stickiness is good. Stainless steel pans, even when oiled, tend to grasp onto the ingredients in the pan and sear them, making those nice, crusty brown pieces that make many types of meals especially delicious.
Steel doesn’t heat very well, which is why stainless steel pans are often made with other layers comprised of better-conducting materials such as copper or aluminum. These layers help the steel heat more evenly.
Since stainless steel pans are made of pure metal, with no extra coating, and don’t have any aging affects, you can basically be as rough as you want when cleaning them. Abrasive sponges work fine. If a cloudy residue builds on the metal, you can remove it with a little bit of lemon juice or vinegar.
About the Author
Caterina Christakos is a published author and reviewer. Read her latest reviews of seven jeans men and red coffee makers.