what are the types of skillet or frying pan and their advantages?

Answer 1

I know of stainless, copper, non stick and hard anodized. I would go with a good non stick like Calphalon for the home kitchen. Anything else is geared more towards a chefs kitchen. With cookware, you get what you pay for so don't buy cheap non stick and expect miracles.

Answer 2

Cookware is generally classified by the material that it's made from, or how that material is treated. Copper is the best conductor of heat, and is generally considered the very best for cookware. However, the necessary steps for cleaning and upkeep of copper cookware are way beyond even a home-cooking fanatic, generally.

While there are other varieties, I would recommend having one of each of the following:

A traditional skillet: traditional, in this case, refers to a lack of any non-stick coating (e.g. Teflon), most likely stainless steel, hard-anodized aluminum, or some variation or combination. A traditional skillet is very important to have for any serious cook, as the lack of a non-stick coating allows fond (the browned bits that skick to the pan while cooking meats & vegetables) to develop, which are the key to flavor in many sauces, stocks, soups, and glazes.

A non-stick skillet: Over-lauded by some and over-maligned by others, a good, non-stick skillet can be a fine tool in the kitchen, especially if used and cared for correctly. When the non-stick coating begins to wear out, especially if it begins to flake off, the pan should be discarded and replaced. Nonetheless, for quick sautes and stir-fries, as well as kitchen operations that require speed and ease of food movement (e.g. making omelets), a good non-stick skillet cannot be beat. They do indeed reduce the amount of fat necessary for cooking and can result in lighter, crisper results.

A cast-iron skillet: Cast iron heats slow and evenly, and retains heat beautifully. It is an excellent choice for pan-frying anything from chicken to french fries, and makes for a great griddle surface for pancakes and similar items as it holds heat so consistently. It requires special care for cleaning and seasoning, but nothing that is difficult or time-consuming. A well-seasoned cast-iron pan develops a very non-stick surface, which can still develop fond the way a traditional pan can. Cast iron, however, if it is not well seasoned, can react to acids such as wine, vinegar, tomatoes, or lemon juice and produce off flavors.

I have a 14" traditional skillet, a 12" cast-iron skillet, and an 8" non-stick skillet. I find occasion to use each and every one regularly.

Answer 3

also avoid using metal utensil in a non-stick pan, especially if it is cheap because you will scratch the pan. and chips may come off into your food... another advantage to cast iron (besides evenly disributing heat) it that they are very durable.... If you are really into breakfast you should get a small skillet, sometimes called an omelet pan. With this sized skillet you can make PERFECT omelets very easily.. good luck and happy hunting!

Answer 4

Best skillet or frying pan is a cast iron one. Nothing heats as evenly and you can't get better fried chicken out of another pan!

Answer 5

Cast iron is great at retaining heat, steaks, burgers gets a beautiful crust. Passed down from generations to generations. It last almost forever, I would rather give this as a gift than a diamond.

My girlfriend would probably hit me with it, but seriously, how useful is a diamond compared to the many, many memorable meals that'll feed our body and soul, and kids, and grandkids, and great grandkids.

And it cost about $10.

All-Cald cookware has the best value for metal cookware, copper(second to silver as high heat) or aluminum core. No problems with food reacting to copper or aluminum core, its wrapped completely with 18/10 stainless steel.

Check out cookillustrated.com, They're like the "Consumer Reports" of all things cooking.

I would avoid non stick cookware, besides hard anodized aluminum.

If birds die from the fumes that non stick pans gives off, that should be a good enuff hint to "get out of the mine"

I'm also getting into the cookware manufacturing business with a patent pending design. "HINT"-"a silver lining" in everything.

"change the way you look at things, and the things you look at change"

HAVE FUN!!ENJOY!!