What are iron frying pans good for?
Iron pans are formed by various different processes – forged, spun, or cast – but all tend to be expensive and require maintenance (although you can find decent affordable options). On the plus side, they are incredibly versatile, durable, and fun pieces of equipment. The experts I spoke to unanimously agreed that, whilst an iron frying pan isn’t a one-size-fits-all option, it’s unbeatable for certain tasks.
How should you use an iron frying pan?
For frying meat and vegetables, for example, iron frying pans are top dollar, and, for many chefs, years of seasoning (generally washing with only hot water and wiping a layer of oil after it’s dried) mean they develop special flavour from years of use.
Iron pans are great for gas hobs and can withstand high temperatures – which means they can be bunged in the oven at full whack or used on barbecues. They are usually compatible with induction hobs, too.
Are iron frying pans non-stick?
Yes. You can expose iron to high heats; it’s excellent at retaining heat; and you can get a degree of non-stick (if it’s well seasoned). They require attention and care to remain well-seasoned, and when they are seasoned, they shouldn’t stick much – you can cook scrambled eggs or omelettes in them, but you’ll need a little more oil than a non-stick pan. If you do lose your seasoning, for whatever reason, you can start the process again.
It’s worth noting that acidic food can corrode the non-stick surface, leading to another bout of re-seasoning. Anyone who uses their pans to cook a lot of tomato-based sauces are advised to look at other options – stainless steel works well.
How do non-stick frying pans work?
These feature a layer of artificial or ceramic coating on the pan’s surface that prevents foods from sticking. The best non-stick pans can reduce the amount of oil you use, making for a healthier meal. As with cast iron, the pans must be looked after carefully to remain effective.
Do non-stick frying pans use chemicals?
Teflon, or PTFE, is what makes the surface slippery when it’s not ceramic. PFOA, an acid used in the creation of PTFE, has been linked to cancer, which puts some people off, although it should be noted that the level of exposure is small. Tefal pans, one of the most recognisable on the high street, are PFOA-free, as are most of the better non-stick pans now.
Ceramic non-stick pans are PFOA- and PTFE-free. The ceramic layer usually coats an aluminium or stainless steel pan. Ceramic pans are often more heat resistant than Teflon, but there are several reports of short lifespans and the non-stick wearing off within a few years.
What should you use a non-stick frying pan for?
You can quickly and easily make scrambled or fried eggs, sauté vegetables or cook your whole fry up with a non-stick frying pan.
How do you look after a non-stick frying pan?
Most won’t last as long as iron or steel. But there are some simple measures to help get as many years as possible. Firstly, don’t overheat it, especially if coated in Teflon. The more you heat it, the faster it will deteriorate. Some cheaper models are not oven-friendly, and better pans will have a heat limit displayed in the product info. According to Jason Moran, owner of Season Cookshop, a good, well-treated non-stick pan should last a decade.
Treating it well means never using a metal utensil, as it scratches the surface, ruining the non-stick and probably sending you back to the shop (as your warranty is unlikely to cover scratches).
What is the benefit of non-stick frying pans?
The main benefit of non-stick frying pans is that they’re usually more affordable and a doddle to cook with; using less oil is an added bonus. Every amateur kitchen should have one – they make many basic tasks much simpler. But Moran recommends keeping a cast iron or stainless steel pan alongside, for when you need more heat. “If people bought both, we wouldn’t have so many people bringing their frying pans back to the shops,” he quips.
What are stainless steel frying pans good for?
“Stainless steel pans are the choice of the professional kitchen mainly because they’re the most difficult to destroy,” says Moran. You can bash them about with metal utensils, put them through the dishwasher, and it’ll make no difference to the pan.
Why go stainless steel? They’re sturdy, durable, and cheaper than iron, for starters. They also maintain heat well, which results in even cooking. The iron in the steel makes them induction-compatible too.
What food should you cook in a steel frying pan?
A stainless steel pan cannot be seasoned like a cast iron pan – it’ll never truly be non-stick. This makes them unsuitable for certain tasks. While a professional chef can scramble an egg in a steel pan thanks to the Leidenfrost effect (cooking at an extremely precise temperature), “us mere mortals will find this very difficult, and will be faced with a pan of egg glue,” Moran explains.
But for some foods, they are perfect. An oiled steak, for example, will adhere to the pan for around 30 seconds, creating a deep, caramelised colour hard to find with non-stick. You can also flambé without fear of flames damaging the pan. Moran recommends a steel frying pan as a “secondary pan for these specialised uses.”
How do you clean a frying pan?
Cleaning most iron pans isn’t as easy as non-stick, as they’re not dishwasher friendly. Because of the patina that builds up, you shouldn’t use detergent, which can strip away the hard-earned oils. Just wash with hot water, scrape off any excess food, and wipe clean with some kitchen towel. Dry the pan after washing, to prevent rusting, before re-applying a layer of oil.
Good non-stick frying pans are incredibly easy to wash – food should slide off as you hand wash, and you can use a little washing up liquid if you need. Dishwashers should be avoided as they can impact the non-stick layer over time, although many brands claim they’re dishwasher friendly.
Stainless steel frying pans are incredibly easy to clean: they’re dishwasher safe. You can also leave them to soak in soapy hot water for a few minutes and everything should wash off easily.