How to choose the right frying pan for gas stove

How to choose the right pan for a gas stove?

Many of us have gas stoves in our kitchens and get so used to them that when choosing dishes, they are rarely seriously blown out: and which dishes are most suitable for such cooking? How to choose, for example, a frying pan for a gas stove, taking into account a reasonable combination of quality, functionality and safety?

Content

1. What to look for when choosing a frying pan for gas stove?

1.1 Material

1.2 Size

1.3 Bottom and wall thickness

1.4 Pens

2 Some Useful Tips

What to look for when choosing a frying pan for gas stove?

What to look for when choosing a frying pan?

The times when the hostess had one single pan, in most cases made of cast iron, were in the past. Today we have the opportunity to use special pans for cooking various dishes, characterized by differences in size; form; weight; number and shape of pens; the availability of accessories; width and massiveness of the bottom; wall thickness; the material of the entire product and the type of coating, in particular.

Gas stoves allow you to cook food on an open fire, having a number of features that you must remember:

  • tend to quickly heat dishes;
  • the flame spreads directionally, maximally warming the bottom sections located directly above it;
  • when the burner is turned off, the frying surface of the dishes cools faster;
  • adjusting the intensity of the fire leads to a quick change in the temperature of the bottom of the dishes;
  • the outer part of the dishes (bottom, walls) often turn black from soot when the flame of the burner is poorly adjusted;
  • handles can begin to melt and even burn with intense fire.

So which pans for a gas stove are considered the best? To answer this question, you need to take into account the characteristics of the material, the thickness of the bottom of the product, as well as the quality of the fittings (handles).

Frying Pan Material

Actually, you can stop the choice on any material. Acceptable models are cast iron, stainless steel, and aluminum. Another thing is that the rules for operating a frying pan for a gas stove of these materials differ:

  1. Aluminum products (with and without coating) – should be heated slowly (to avoid food burning), as the material is an excellent heat conductor.
  2. Cast iron products – they heat up for a long time and cool for a long time, so you can not guess with the fire control;
  3. Stainless steel products – if they have a massive bottom, they are ideally suited to a gas stove and can withstand flame flows.

The size

The approach to choosing the size of the pan is based on the amount of fire intensity during cooking. The gas on mode, which controls the intensity of the flames, should never allow the fire to go beyond the perimeter of the pan. Firstly, this leads to irrational gas consumption; secondly, it creates conditions for the melting of pens; thirdly, the walls of dishes are often covered with soot from flames; fourthly, the intense “free” fire “eats” oxygen well in the room.

Choosing a pan whose size far exceeds the diameter of the formed ring of fire is also unreasonable. Uneven heating of the prepared food leads to an increase in cooking time and a violation of the cooking technology as a whole.

For classic gas burners, a pan with a diameter of 22-24 cm is suitable. If the bottom of the product exceeds these sizes, then you can buy a flame diffuser in any dish store for a more uniform supply of heat over the entire surface.

The right Bottom and wall thickness for a frying pan for stoves

Cooking on gas, we put cookware at risk of deformation. Flames directed to one point sometimes play a bad role: the pan loses its evenness, which leads to its poor stability in the future.

To prevent this, it is necessary to pay attention to the modification of the bottom. It is advisable to have special notches in it. The bottom along the entire perimeter is grooved in such a way that ensures uniform heating. Tongues of flame do not slide off, but “cling” to these grooves, giving the surface more heat.

The thickness of the bottom of dishes designed for gas burners is a very important criterion. Anything thinner than 3 mm will fail faster by deforming. The ideal bottom for a gas stove is from 5 mm . As for the walls, they can be standard, it is 2-3 mm.

Pans For Gas Stoves

On gas stoves, there is no clearly marked heating circle, as, for example, on electric ones, so dishes may not always occupy a central position above the flame. This can lead to the fact that one side will warm up more than the other. This must be taken into account and products with long handles made of heat-resistant material should be selected. If the model has a removable handle, then the lock must be of high quality and reliable, in order to avoid dangerous situations.

Frying pan for gas stoves useful tips

Knowing the nuances of choosing the optimal frying pan for a gas stove, to summarize: it should be medium in size with a hollow bottom. The basis of the material is cast iron, stainless steel or aluminum with a bottom thickness of 3.5 – 5 mm. The handles are long and always made of heat-resistant material.

If it is customary to cook in a large diameter pan, then it will be appropriate to stock up on a kitchen accessory – a flame divider. By the way, a good thing! Provides uniform heat over its entire surface due to small holes. The best material for the divider is stainless steel. Black metal quickly loses its original appearance, covered with rust and stains from food.

2 thoughts on “How to choose the right frying pan for gas stove”

  1. Thanks for this in-depth review. I was looking for information about this but didn’t get any information what exactly
    I am looking for. Fortunately, I come across to your website and it helps to make my decision.
    It’s really made my day.
    Thank you again for this great article.

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