Frying pan

A frying pan or skillet (from Old High German p ( h) anna, which goes back to Latin patina " bowl, pan " and Greek Patane ( πατάνη ) " bowl ") is a kitchen utensil used for frying. In contrast to the pot the pan is flat and pedunculated. An intermediate form, the casserole dar. Due to the flatter shape, it is possible to turn the food to be fried in a pan with a spatula. Due to the larger surface to volume ratio is reduced faster than liquid in a pot the same volume. Typical dishes include pan pancakes or fried potatoes. In the Swiss High German also be referred to as pots pans. From a certain size and in Getöpferten ceramic but they speak also in Switzerland of a pot. A shallow pan in the sense described here is often called skillet. A distinction frying pans by their material, their surface and their shape.

Materials

Non-stick coating

Pans with non-stick coating of thermoplastic, often called non-stick pan, are usually made of aluminum. The coatings usually contain polytetrafluoroethylene (PTFE ), sometimes with the addition of the adjuvant PFOA, which can evaporate in overheating of the pan and is considered carcinogenic. The coatings are sold under a variety of brand names. If under the non-stick coating, a ceramic spray layer of an aluminum -titanium mixed oxide ( Al2O3 - TiO2 are typically 97/3 or 87 /13) is applied, they are also known as titanium pans. This intermediate layer increases the scratch resistance. Since coated aluminum pans are lighter than comparable iron pans and require low maintenance, they have largely prevailed in the household.

A disadvantage is the limited life due to the sensitive surface that wears off by metal utensils, and can be damaged by heating above 260 ° C. Also by frequent cleaning in the dishwasher, the coating is compromised. In particular, due to their lower temperature resistance, PTFE - coated pans are restricted for searing.

A common misconception is that the invention of Teflon coating is a byproduct of the space.

Pans with PTFE - free ceramic non-stick coating can be heated without the coating is damaged up to 400 ° C and more. They are also much more robust against mechanical damage. This type of coating based on silicon dioxide, its thickness moves in the micrometer range ( thin film ).

Another type of coating, applied as a heat- resistant up to 300 ° C, based on DLC ( Diamond Like Carbon = diamond-like carbon ), also in the form of a thin film. This layer is more robust than a PTFE coating.

Enamel coating

An enamel coating is used primarily as a protective coating. It prevents corrosion and the reaction of the feed material with the base material of the pan. Enamel containing as the ceramic non-stick coating of silicon as a main component, but in a completely different chemical composition and not as a thin film, but in the form of a glass-like coating.

Stainless steel

Stainless steel pans are like Teflon pans very easy to care for, but more robust. They are therefore very popular also in private households. At an internal uncoated ground they are more difficult to clean.

Because stainless steel is a poor conductor of heat ( about 15 times worse than aluminum, the same material thickness), the soil is - sometimes the whole pan - often called from different layers of material, including multi-layer or sandwich bottom made ​​. Thus, the heat transfer is only slightly improved, but the heat distribution is uniform and resembles the characteristics of the heating element from.

Conventional multi- layer soil is inside of good thermal conductivity aluminum or copper, the outer layers of the exposed stainless steel.

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Newer multi-layer soils are inside of a good heat conducting aluminum or copper, the lowest layer of magnetizable stainless steel to allow use on induction hobs. Normal steel is usually not magnetic.

More expensive pans is not only the soil, but the whole pan of several layers, which results in a better distribution of heat to the edge of the pan. There are also stainless steel pans with non-stick coating.

The bottom of a pan is often convex in the lower price segment from the bottom and riveted to the body. This structure leaves a cavity in the interior of the pan, which makes the economic characteristics in terms of conduction, storage and distribution of finished off. Even a magnetic base is suitable in such a case only limited for use on an induction hob.

Stainless steel pans are cleaned with ordinary detergent. Any buildup is allowed to soak. ( Fixed residues are usually signs of false Brattechnik, such as early inverted pieces of meat. ) Very often found after drying whitish fittings. These can be easily removed with a few drops of vinegar or lemon juice. Finally, rinse with water. If you sponges used for cleaning, you should make sure that their abrasive side in any case too coarse precipitates. The same applies to other abrasives. Unlike iron pans to be so explicitly branded, it is not recommended to rub stainless steel pans with paper towels.

Cast iron

Cast iron pans with a flat-ground sub-floor suitable for all hob types. Cast iron has up to four times higher thermal conductivity than stainless steel. Since the walls are quite thick in cast iron pans, the pans are very heavy and require a relatively long time to get hot. But then they keep the heat well and are in a preheated pan, very good for searing. In addition to pans of raw cast steel and enamel are common.

Wrought iron

Professional chefs frying pans are often made ​​of forged steel. A disadvantage compared to the coated Alupfanne is the heavy weight. Iron pans are suitable for all common herd. The floor can be forgiven, however, if used improperly, such as when the hot plate is smaller than the bottom of the iron pan. Iron pans are also suitable for use over an open fire.

In the development process can be distinguished between cold and hot forged pans principle. Warm forging is done mainly in so-called hammer forging, while the steel is red hot processed during the cold forging by means of a strong press.

While in ancient times nor iron pans were driven with the hammer, used since the beginning of industrialization, mostly mechanical, electrical or hydraulic presses primarily for the efficient production of pan bodies made of sheet steel. In this case, under high pressure, a stamped sheet metal blank is pressed into a thickness of a few millimeters deep-drawing mold. This process is called in the jargon deep drawing. The result is a base element with preferably 1.5 to 5 mm wall thickness, depending on the size of the pan. Another traditional method is the metal pressures, on a spinning machine a rotating disk is forced through a negative mold. From forging one speaks for hot deformation of glowing semi-finished product. These pans can enjoy the best reputation today. The best known is probably the form of Lyons. It is characterized by the slightly bulging side walls for easy turning of the material for frying. In France, this pan mold is still partially made ​​with the old machines.

Before first use iron pans need to be burned once, then it is done ( after removal of the corrosion protection ) with high heatable cooking fat, salt and raw potato slices or shells until both the potatoes as well as the pan bottom have become very dark brown to achieve a starchy coating. It takes at least 10 minutes and it is intended to finally smoke quiet. The pan is finally rinsed with hot water and dried thoroughly. After baking, it has similar non-stick properties such as coated pans, but does not completely without adding fat. The haftreduzierende effect increases over time yet. After each use, wrought-iron pans are rubbed with a paper towel and salt if necessary. Exceptionally strong crusting at the cleaning is done with a brush and hot water, as the patina would be destroyed by the use of flushing or even abrasives. Before storing the pan should always be slightly rubbed with oil. When properly Brattechnik stubborn buildup are practically non. The most common mistake is the one being early turning of the material for frying a false frying temperature. Since the receipt of the patina is of central importance, is the right Brattechnik with the most important maintenance measure dar.

Copper

Copper is the finest material to be used for the production of pots and pans. It has the best heat conducting properties and is often found in French kitchens. Pans made ​​of copper are usually used on gas stoves to use its good thermal conductivity. For some years there are also copper pans are suitable for induction stoves. Since copper can react with certain foods, copper tubes are usually coated on the inside with another metal, such as stainless steel or tin.

Cast iron skillet

Iron pan ( forged)

Enamelled pan

Pan made ​​of cast aluminum

Pan made ​​of copper, lined with stainless steel

Molding

With high (from about 7 centimeters ), vertical edge and cover they are simmering, without lid Brattöpfe, French Sautoir called. Frying pans (also swivel pans, French version with high sides sauteuse ) have an oblique outwardly drawn border and are not as high ( about four inches ).

Many forms have special names:

Pan in music

Ordinary metal pans can be used as a percussion instrument sound, or. In the music of the Roma in the Balkans women maintain a direction different from the traditional brass band in the men singing style that requires no melody instruments. As a rhythmic accompaniment is either a frame drum ( daf ) or a copper pan ( tepsia ). When Tepsijanje called vocal style women turn a upended pan on a round table ( sofra ) in a circle, so that a persistent noise.