We want to have pans that last, in which food does not stick and give us exquisite results. In addition, we should be sure that they are made of materials that do not release particles or toxic substances that we can ingest or breathe.

Unfortunately, not all the pans we find in stores have these characteristics. In fact, The best sellers continue to be those made with aluminum and a non-stick plastic surface.although the designs want you to think that they are made of granite or another ultra-resistant material. These materials are scratched at the slightest, they release particles and, when they reach high temperatures, they can emit toxic gases.

Many people insist on purchasing these pans over and over again because they think that the other options are worse because they are not really non-stick. However, The key is knowing how to use them properly. so that the results are more than satisfactory. Let’s see the qualities of each pan, ending with the one that seems most recommended to us.

NON-STICK PTFE PANS WITH TITANIUM

They are the heirs of the non-stick Teflon, but improved because they do not release the toxic PFOA. Furthermore, they are more scratch resistant, more the greater the presence of titanium in the coating.

However, the non-stick material is still a plastic called PTFE that at high temperatures it can release toxic gases. Furthermore, after its useful life, which is about two years, it becomes waste that cannot be recycled.

Iron pans

There are three types of iron pans: cast iron, carbon iron and iron with ceramic enamel.

The three types are very safe for health, since they do not release toxins. Cast iron and carbon iron – in some places you will see that they are also called «mineral iron» – can release some iron, but it is not toxic and, in fact, can contribute to nutritional intake.

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The two types They need proper care so that the surface has non-stick qualities. Iron pans with ceramic enamel are the best in this regard; Its only disadvantage is that the coating can break when hit.

Besides, a disadvantage of these pans is the weight. Carbon iron is the lightest of the three types.

Despite their good qualities, cast iron and carbon iron pans are not usually recommended as nonstick: In order for them to offer non-stick properties, they must be cured in the oven regularly.which represents an investment of time and electrical energy. The truth is that not all people are willing to do this treatment and end up getting tired of the iron skillet…

The ceramic enamel ones do not need curing and are recommended as non-stick if used well. Their great advantage is that, if you take care of them, they can last a lifetime.

Stainless steel pans

18/10 stainless steel pans, composed of 18% chromium and 10% nickel, form a passive oxide layer that prevents corrosion and the release of metal ions. In addition, they withstand very high temperatures without deforming.

Some models contain an encapsulated aluminum core that improves heat distribution evenly across the surface. Being completely isolatedno aluminum particles are released.

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Steel pans do not scratch, They can last a lifetime and offer good non-stick qualities if used properly. For these reasons we consider them the most recommended along with iron ones with ceramic enamel, although these are more expensive and more vulnerable to knocks. Below you will find the method that professional cooks use to ensure that food does not stick.

The 99% titanium pans They are used by some chefs and offer qualities similar to steel. Their advantage is that they weigh half as much and are completely inert.

On the other hand, when choosing a steel pan, look at these two factors:

• Avoid plastic handles and handles, because they will most likely end up burning and releasing toxic gases.
• Choose the pan with a thicker bottom, because it will distribute the heat much better.

How to cook with stainless steel pans: the water drop test

He professional method to prevent food from sticking to a stainless steel pan consists of heating the empty pan until a drop of water dances on the surface (Leidenfrost effect).

1. To warm them up, turn the heat to minimum.
2. After 4 or five minutes Splash it with water to see if it forms balls..
3. Let them evaporate and add a little olive oil or high oleic sunflower oil.
4. At this temperature (close to 200ºC) the proteins of the meat or fish are immediately sealed, creating a crispy layer that comes off on its own at the end of cooking. That’s why, wait until the food is fully cooked before turning it over.
5. The drier the food is before cooking, the better. It is also recommended that it not be too cold: take it out of the refrigerator 30 minutes beforehand.

The same method can be used with iron pans with ceramic coating and the 99% titanium pans.

How to clean a steel or enameled iron skillet

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The pan should not be subjected to a sudden change in temperature. After cooking, Let it cool for a few minutes and then wash it with a sponge and hot water.. All dirt will come off easily.

You can use a vegetable scrubber to remove residue that has stuck, if applicable.

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