At the time of buy a frying panour mothers had it easier because they only assessed the size and whether it was non-stick or not.

Now, in a stage characterized by new materials, atoxicity, «audits» of manufacturers and the demand for transparency in all the elements that compose it, we take into account 7 criteria:

• Comfort of use
• Adherence
• Lining material
• Material under the coating and that may be in contact with food
• Yes, they are suitable for all types of fires.
• Budget
• Principle of prudence.

And, furthermore, the pans They can be made with 8 types of materials:

• Iron
• Aluminum
• Stainless steel
• Ceramics
• Classic non-stick
• Glass
• Non-stick with titanium
• 100% Titanium

Did you know that frying pans are used for much more than frying? That is why it is so important to choose them well. If you do, you can use them for a thousand things in the kitchen, as you can see in this video.

Discover the pan that best suits your needs

By combining all these possibilities, everyone can find the best frying pan for their circumstances.

1. Lead and copper pans, no!

He lead it’s a very toxic material that accumulates in the body, and copper is precious as a decorative object, but not for cooking because they may contain tin or nickel and cause poisoning.

The cookware containing copper only in the bottombecause it is a good conductor of heat, they are suitable for consumption as they are not in contact with food. Then we would have to evaluate the coating of these pans.

If lead or copper paella pans, pots or pans are inherited from the family, They must be discarded as dangerous to health.. Hang them on the wall, but don’t use them!

2. Iron pans

The iron pans They have fans and detractors. For fans:

• They diffuse heat very well.
• They are perfect for sautéing or grilling.
• They provide dietary iron.
• They last a lifetime.

However, the iron that they release into the food is a controversial aspect, they can be uncomfortable to use due to their weight and the care necessary to avoid oxidation – depending on the type -, the handle burns if it is made of iron (there are also steel or wood ones) and They are not non-stick.

There are different types and finishes in iron pans:

• mineral iron. Some have a beeswax coating that prevents rust.
• Cast or cast ironwhich is made with sand molds. In this case, the pieces are thicker and may incorporate enamel coatings that prevent rust, such as vitrified coatings.

3. Aluminum pans

The experts They do not recommend its use in direct contact with food because it is neurotoxic and its relationship with various mental illnesses is suspected.

There is risk of aluminum salts transferring to foodespecially to acidic and hot foods.

The exceptions are:

• He anodized aluminummore resistant and less porous because it has a sealing treatment.
• He forged aluminum of great thickness.

4. Stainless steel pans

It is a alloy of iron with carbon and small proportions of heavy metals (nickel, chromium, molybdenum). Although it is a fairly stable material, it can release small amounts of metal ions into the food in poor quality steel, if grated or with acidic foods. It should be avoided by people allergic to them or with chemical sensitivity.

• 18/10 steel. A popular and safe steel is 18/10, made up of 18 parts nickel and 10 parts chromium.
• Surgical steel (T-304). It stands out for its quality, which is used in scalpels, tweezers, etc. It is non-porous and does not cause allergic reactions in most people.
• Steel with titanium. It is usually high-end, but titanium does not «pardon» the rest of the metals. To achieve the greatest nontoxicity, 100% titanium should be used.

5. Ceramic pans

There are also white panspopularized with the «Teflon crisis», which offer a safer and also non-stick surface. But there are many differences depending on the qualities.

• The cheapest ones deteriorate quickly and some thermoceramics contain solvents and nanoparticles, which can be released into food and cause uncertain health effects.
• The good ceramic pans They must be certified without heavy metals, PFOA or nanotechnology.

And, even so, it must be taken into account that under the ceramic coating there is usually an aluminum bottom that should not be in contact with food if the pan gets scratched. They are also more delicate than others: they cannot withstand high temperatures and lose their non-stick properties.

Don’t let them fool you!

• Be careful with the «stone» or «granite» pans which are really dyed thermoceramics, with the same drawbacks and characteristics mentioned according to their quality.
• And also be careful with the shiny metal color pans that claim to be «titanium» but are made of steel with a minimum percentage of titanium, not exempt from the possible toxicity of other metals.

You have to read the «small print» carefully and ask the manufacturer for information.

6. Glass pans

We are not used to transparent pots and pans but they have positioned themselves as a good option for being a harmless, stable, non-porous material and suitable for all types of fires minus the induction.

They have against them, like the steel ones, that They are not non-stick (you have to cook with a little oil or water).

7. Titanium frying pans, like at NASA

It is marking a new era in frying pans because:

• Non-poisonous.
• Of great purity and duration.
• Does not cause allergies.
• It spreads heat very well.

As reported by Marta Villén from Conasi, a firm specialized in toxic-free cooking, 100% titanium kitchenware is glossy-matte colorvery light and safe, but not non-stick.

There are other high-quality pots and pans, black colorin which titanium is part of the composition. These are non-stick and if they get scratched there is no danger because the titanium It is under the coating to give it resistance and non-toxicity.

8. Teflon pans: yesterday and today

It was the height of modernity and convenience because the food did not stick to the pan, but they hid a «trap»: although the non-stick coating itself (PTFE) was safe, the substance that bonded the nonstick to the panNo.

It was PFOA, which behaves like endocrine disruptor and has been linked to hormone-dependent tumors, accumulates in the kidneys and liver, damages the immune system and can cause sterility, obesity and other disorders.

It is important remove old teflon pansespecially if they are scratched. The new ones no longer contain that toxic substance, but for many they have lost credibility. And materials such as non-stick with titanium have come out without that «dark past.»

What if I just want to make an omelette?

Given so much variety, the safest thing is bet on trusted materials and brands and that they meet, according to our priorities, these 4 requirements:

• Certified without heavy metals.
• No nanotechnology.
• free of PFOA.
• Without BPA (if there was any plastic element).

Everything you should remember when buying a frying pan

• Who seeks above all comfort and a «battle» frying pan: PFOA-free PTFE non-stick.
• Who wants a frying pan for a genuine cuisine: cast iron.
• who needs the safest option If you suffer from multiple chemical sensitivity or an allergy to a metal, or because of the principle of prudence, these three pans, with the certificates, represent the pinnacle of non-toxicity: non-stick with titanium, 100% titanium or glass.​

How to care for your frying pan

In any case, It is important to take care of the pans because they are in contact with the food we eat every day. We can follow these 4 tips:

1. Cook with low heat as a general rule.
2. Stir with wooden utensils to avoid scratching them.
3. Clean them gently with neutral soaps.
4. Use a pan protector if we place one on top of another.