The Right Pan

The Right Pan

Uncoated, Coated, Cast Iron - Which pan do I use for what?

Have you ever wondered why, when you are cooking fish, your pan doesn’t always work as you would like it to?
Maybe you are simply using the wrong pan! Don't worry, we've put together a guide on different pans and coatings and what is best to use for what.


Everything you need to know about your non-stick pan

Coated pans are best for gentle frying and for food that easily sticks to the pan such as, fish, eggs and rice.

See our non-stick pans

Things to remember when using non-stick coated cookware

 

1. Do not heat your pan when it is empty.


2. Do not leave your pan unattended on the hob.


3. We recommend using oil or butter. Please note that oils and fats burn at different temperatures.


4. Do not use oil sprays. Oil sprays can leave residues that are difficult to remove from the cookware.


5. Do not use sharp kitchen utensils in the pan as this may scratch the non-stick coating.


6. Do not cut the food in the pan as this may damage the coating.


7. Leave your cookware to cool before you clean it with cold water.

 

Take a look at our pan friendly kitchen gadgets

Everything you need to know about your uncoated pan

Uncoated pans are ideal for searing meats such as steak. The high quality stainless steel of Zwilling pans is extremely hygienic.

For optimum results we recommend:


1. Start by heating the pan slowly over a medium heat. 

2. After about three minutes splash some cold water into the pan.

3. When the pan has reached optimum temperature the water droplets will 'dance' on the pan surface. If the droplets evaporate the correct temperature has not been reached.

4. Wipe the pan dry before adding oil. Make sure to use an oil that is suitable for high temperatures (e.g. rapeseed oil).

5. After briefly heating the oil or butter put the food into the pan. Meat may initially stick to the bottom of the pan but after 2 to 3 minutes it will loosen and unstick. You can monitor the process by trying to lift the edges with a fork.

Cooking Steak In Your Uncoated Pan


Everything you need to know about Staub Cast Iron Pans

 

Staub's cast iron pans are handmade in France. They are suitable for searing, roasting and can even be placed in the oven. They are ideal for meat, vegetables, paella, pizza, pancakes and the traditional fry up.

Cast iron is an iron alloy with a very high carbon content. This means the material retains heat for a long time and the heat is distributed evenly throughout the pan. All cast iron products can be used on all types of hobs, including induction.


1. Start by heating the pan slowly over a low then medium heat.

2. After about three minutes splash some cold water into the pan.

3. When the pan has reached optimum temperature the water droplets will 'dance' on the pan surface. If the droplets evaporate the correct temperature has not been reached.

4. Wipe the pan dry before adding oil. Make sure to use an oil that is suitable for high temperatures (e.g. rapeseed oil).

5. After briefly heating the oil or butter put the food into the pan. Meat may initially stick to the bottom of the pan but after 2 to 3 minutes it will loosen and unstick. You can monitor the process by trying to lift the edges with a fork.

Click here for our STAUB Cast Iron Pans


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