HomeHealthCast Iron, Non-Stick or Hard-Anodised Frying Pan: Which One Should You Get?

Cast Iron, Non-Stick or Hard-Anodised Frying Pan: Which One Should You Get?

Selecting cookware that matches your preference, durability, and affordability is more challenging than frying a meal. With more than ten options available, it’s obvious if you’re confused too before picking a frying pan. But fret not! It’s because right here, you will get all your answers about finding the most precious piece of the pan for all your frying needs. So, let’s dive in!

Cast Iron Pan

Ah! The century-old cookware. These pans have been in use since 220 CE after it was invented in Han Dynasty in China. Cast iron metal was originally used as ploughshares, pagodas, weapons and even pots. Due to its affordability and easy availability, it was the most preferred metal. And even today, it is the most durable option of a frying utensil for cooking eggs, stir-frying vegetables, braising and baking.

Cast iron pans come in two forms, I.e. bare cast and coated pans. The bare versions are uncoated and are more likely to get rust over time. So to ensure prevention, you can cover it with a layer of oil. Meanwhile, coated pans come with an enamel coating that rids you of the need to season it every time before using. In addition, they’re also very convenient to clean.

Non-Stick Pan

These pans are the best utensil to have if you plan to cook food that easily sticks. The pans come with a Teflon coating or PTFE, which acts as a barrier between food and the surface. They’re the perfect choice for foods that require minimal heating and little oil. That being said, the low-temperature suitability of these utensils makes them an unsuitable choice if searing is your requirement. So, if weight loss is in your plans, use the non-stick pans for cooking delicious food without going heavy on oil consumption.

Note: Keep in mind that due to their lightweight, these pans heat up quickly. So, it’s best to use low heat with them to ensure even cooking of food. Additionally, use only plastic or silicone spoons to stir and mix items while cooking with these pans.

Hard Anodised Pans

The anodised pans are made using treated aluminium to make them durable. The important aspect of these woks is that they’re light, like the non-stick version but can handle high temperatures. Additionally, they are resistant to scratches if used with another metallic utensil.

Due to the anodised coating, heat spreads more evenly throughout the pan. So, cooking delicate items like fish is an easier task with these types of cookware. Moreover, they do not cause any metal leaching into the cooked food because of the protective coating. Even the acidic nature of the food doesn’t result in any damage to the pan.

Note: Pay attention to the stacking and storage of this cookware. Because of the hard surfaces, they might cause scratches to the other lightweight and delicate utensils.

The texture, flavour and appearance of your food depend on the type of cookware used. With such a diverse range of frying pan options available, you can decide the most suitable option for your kitchen. Since each of these variants has its specific qualities, having them all isn’t such a bad idea. So, create your pan collection slowly to impress your guests with just the right kind of cooking right away!