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What should I look for when buying a frying pan?

When it comes to buying a frying pan, you should first consider the type of food you’ll be cooking on it. Here’s what you should be looking for according to the food you typically cook:
-Non-stick: This frying pan is versatile, allowing for a good sear on meats and saute for vegetables.
-Cast iron: This heavy-bottomed pan creates the best sear for steaks.
-Aluminium: A great heat conductor, thin aluminium pans are great when looking for a strong sear.
-Ceramic: Ceramic pans won’t produce much of a sear, making them good for sauces and eggs.

How can you tell if a pan is non-stick?

Whilst your food will very quickly let you know whether a pan is non-stick or not, there are less stressful ways of testing a non-stick pan.

The first is by sight. The pan should appear dark in colour, smooth, shiny and scratch-free. Most non-stick pans are marked as such, so look out for that. The second is by touch. Non-stick pans should feel slick under your fingers, providing little resistance when you move them along the surface.

How to clean a frying pan

Different frying pans should be cleaned in different ways. While a ceramic pan can withstand a decent scrubbing, a non-stick or aluminium pan shouldn’t be cleaned with abrasive tools. Cast iron pans should be cleaned gently, with paper towels and warm water.

Allowing your pans to cool before soaking them in warm, soapy water and using a dish sponge to remove food stains is a safe bet for all pans. Avoid steel wool and other coarse cleaning tools unless absolutely necessary.

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