Frying pan, as an indispensable cooking tool in the kitchen, with its unique function and flexibility, is favored by housewives, professional chefs and food lovers. Frying pans are usually designed to be round, flat at the bottom, and slightly curved upward at the edges to facilitate flipping and serving the finished cooking.
Frying pans come in a variety of materials, from stainless steel and cast iron to coated ceramics, each with its own unique advantages and disadvantages. Cast iron skillets are known for their excellent heat retention and ability to transfer heat evenly, making them ideal for long cooking and high frying. However, cast iron POTS need regular maintenance to prevent rust. Stainless steel skillets, on the other hand, are popular for their durability and ease of cleaning, despite their relatively poor thermal conductivity. Coated ceramic POTS are easy to use and can prevent food from sticking, but they are easily damaged at high temperatures.
Frying pans are versatile and suitable for cooking with all kinds of ingredients. Whether it is fried eggs, fried fish or stir-frying, the frying pan can do the job. When frying food, the high temperature at the bottom of the pan can quickly lock in the moisture of the ingredients and maintain their tender taste. Moreover, some special uses of the frying pan, such as making pancakes, baking pies, etc., also show its versatility.
When using a frying pan, it is crucial to know the heat and oil level. When a frying pan is preheated, it usually takes a few minutes to ensure that the food will produce a beautiful golden crust when it goes into the pan. The right amount of fat can form a protective layer, not only to avoid food sticking to the pot, but also to increase the flavor of the dish. However, too much oil will make the food greasy and affect the taste, so it is necessary to reasonably deploy according to the characteristics of the ingredients.