Material Properties: How Do You Find the Right Pan?

Not every pan and not every material is equally suitable for every dish. Some pans can be heated very strongly, but are difficult to clean. Others, on the other hand, do not tolerate excessively high temperatures but allow slow, gentle cooking. Heat-resistant, robust pans made of cast iron or stainless steel are ideal for steaks, fried potatoes, chops, and other dishes that you want to sear. Cast iron is a very stable but also heavy material. In addition, such a pan needs a specific care program. Cast iron pans not only don’t like dishwashers, but they also don’t tolerate any detergent at all. Just rinse them with warm water and pat dry with paper towels. The pan gradually develops a patina that acts like a light non-stick coating.

As a variant, you can also prepare steaks and fried potatoes in a grill pan with a grooved bottom. The food gets the typical grill marks and can be cooked with less fat. Stainless steel is a very easy-care material that usually withstands dishwasher washes. However, it does not retain heat as well and ingredients tend to stick to the bottom of the pan.

For vegetables, fish, or other more delicate foods, you need a pan that transfers the heat well to the contents. Copper is the best material for this, but it must always be coated with tin or stainless steel. Otherwise, the pan would be very expensive on the one hand, and on the other hand, copper should not come into direct contact with the food. Cheaper alternatives are aluminum pans or those with a non-stick coating. When frying these pans, you have to be careful not to scratch them. For this reason, do not use spatulas or cutlery made of metal, only wood, silicone, or plastic.

Some of the pans with a coating or made of aluminum can be cleaned in the dishwasher. However, aluminum can tarnish darkly. Some coatings only tolerate hand washing with dish soap and a soft sponge. On the other hand, if the coating consists of a mineral-based material, it is more resistant and can also withstand the dishwasher. Food doesn’t burn as easily in coated pans – as long as the non-stick layer is intact. Be careful not to overheat such a pan – the coating could be damaged and the pan warped.