What Should I Consider When
Buying a Skillet?
Every chef or cook appreciates
a good skillet in the kitchen. It should heat and cook evenly,
brown nicely, and clean up easily without too much elbow grease.
The right cookware makes preparing meals a pleasure.
Although quality nonstick skillets meet the
criteria, some consumers choose to avoid nonstick cookware
because it has been shown to release toxic fumes when overheated.
These fumes can be fatal to pet birds and can cause flu-like
symptoms in people. As a result, many consumers are looking
for good alternatives to the nonstick skillet.
Stainless steel skillets are a popular choice
among professional chefs for many reasons. Stainless steel
does not change the taste or color of foods, and copper or
aluminum cores disperse heat to cook evenly and brown foods
nicely. A stainless steel skillet is not as heavy as a cast
iron or enameled skillet, and many have stay-cool handles.
While some foods have a tendency to stick
without sufficient oil, and oil itself can adhere to the pan
and cause tiny brown spots, a non-chlorine cleanser and nylon
sponge clean up stainless steel skillets nicely. A stainless
steel skillet can go from stovetop to oven and is dishwasher
safe. Many brands have lifetime warranties.
A carbon steel skillet performs similarly
to stainless steel and is also among the lighter pans with
a cool handle. One benefit over stainless steel is that cleanup
is easier, because oil does not tend to form brown spots on
the sides of the pan. Soap is not recommended for carbon steel,
so pans are soaked and cleaned with a stiff brush. Note that
carbon steel must be seasoned between uses. This involves
allowing the pan to dry thoroughly after washing, then applying
a thin coat of oil to keep the skillet from rusting.
A hard-coat anodized skillet is an aluminum
skillet that has been electro-chemically treated to harden
the surface and make it scratch resistant. Aluminum skillets
transfer heat well and are also among the lighter skillets.
They cook and brown foods well, though as with stainless steel,
some foods have a tendency to stick.
Because of the anodized finish, aluminum pans
are not recommended for the dishwasher. The aluminum skillet
commonly has a stay-cool handle. If you enjoy serving from
your skillet, you might consider cast iron or enamel, as aluminum
skillets cool quickly.
A cast iron skillet does an excellent job
of cooking food evenly and browning nicely. This type of skillet
is especially popular for Cajun cooking and for preparing
fish. Cast-iron handles become hot, so potholders or oven
mitts are required. Cleanup is easy and follows the carbon
steel requirements of soaking or using a brush.
Cast-iron can change the taste and color of
highly acidic foods, but an iron skillet also adds a bit of
iron to the diet, considered beneficial. Cast-iron takes longer
to heat up and cool off, making the iron skillet a popular
choice for serving food. An iron skillet requires seasoning
between uses and is among the heaviest of skillets; however,
it also holds the distinction of being extremely inexpensive.
Finally, skillets with baked enamel or porcelain
interiors provide nonstick cooking. The enamel finish is durable
and safe, even if the skillet becomes chipped, though many
brands have lifetime guarantees against chipping. This type
of skillet is the top choice of many cooks because of its
excellent cooking properties and easy cleanup. An enameled
skillet is heavy like cast iron, and the handles remain hot,
requiring oven mitts. This cookware is typically dishwasher
safe.
Though a quality skillet can be an investment,
it will last a lifetime with proper care. A good skillet will
come with recommended manufacturer instructions for cleaning,
seasoning if applicable, and preheating or cooking. Follow
all directions to get the most out of your skillet and rediscover
the joy of cooking.
(article from : www.wisegeek.com)
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