How to choose the ideal pan: know the types and for which preparations each one is suitable

No one needs to be a chef to love good pans! Glass, iron, stainless steel, ceramic pans… There are so many types and varieties that cooking becomes more practical and enjoyable when you have the right tool. And this great variety is due not only to the beauty, but to the daily use.

Do you know what types of pans exist and their advantages and disadvantages? It’s not all the same and each material or format can define the success of your dish, as well as the practicality at the time of preparation, making the most of food.

Some can even influence your health, both for good and for bad. For this reason, knowing how to choose the right pan not only influences the preparation time and the taste of the food, but also your quality of life, protecting your health and that of your family and leaving your daily meals totally healthy.

In conclusion, the various pan options are not just about price or aesthetics, each of them has specifics. Among so many options, the best thing is to know which one to choose for each situation, aiming at a better result for food and well-being.

The advantages and disadvantages of each type of pan

Each type of pan is made in a model and a material, with different shapes and characteristics. Therefore, it is clear that each one of them brings advantages and disadvantages, from the quality of cooking and can even bring health risks if misused. Nutritionist Cátia Duarte, from the Vidhera clinic in Barra da Tijuca (RJ), analyzed some of the main models:

Teflon or non-stick pan

Very popular, the Teflon pan is relatively inexpensive and easy to prepare because it is non-stick. To keep the surface intact, always use silicone utensils. If the pan starts to peel, it is recommended to replace it as soon as possible to avoid contaminating the food. “New are a good option, but should be replaced in case of scratches. They should always be used on low heat to prevent residues from loosening. The non-stick ones are ideal for preparations that involve little or no oil”, explains Cátia.

clay pot

Indicated mainly for the preparation of soups and broths, for keeping the heat for longer, the clay pot also does not present health risks. It may be more difficult to clean as it has a porous surface.

Ceramic pot

Easy to clean and non-stick, ceramic pans promise to be non-toxic and retain heat well, ideal for long cooking times. They can appear as 100% ceramic, non-stick coated or ceramic coated only. The most important thing is to check, at the time of purchase, if the pan has a non-toxic certificate, which proves that it will not release toxic substances.

Aluminum pan

The expert explains: “Several studies show that the dissolution of this mineral in food is less than 3% of the permissible limit. Therefore, aluminum pans can be used without harm to health, but they must be changed periodically. Acidic foods such as sauces and vinaigrette should not be prepared in these pans due to the risk of contamination”.

stainless steel pan

“This model of pan releases nickel in small amounts into food. Therefore, it is good to avoid preparing foods rich in sulfur, such as broccoli, cauliflower, cabbage and onions, which increase the migration of nickel. Stainless steel pans are not recommended for frying because this procedure increases the migration of nickel from the pan to the food”, warns Cátia.

enameled pan

“It does not release waste and prevents the proliferation of bacteria. That’s why it’s recommended for preparing food for newborns. At the sign of wear, it should be replaced.”, says the nutritionist.

copper pan

They heat up and cool down quickly, giving you more control over food preparation. But nutritionist Cátia Duarte warns: “This type of pan was banned in Brazil because of the damage it causes to kidney function and brain damage”. Today, the option with stainless steel coating already exists on the market and so they can be used, despite having a steep price.

Titanium pan

One of the most recommended by experts, they are very resistant, offer no risk of food contamination and are non-stick. Indicated for frying and grilling, they can last a lifetime if well preserved. It is important not to use utensils that could scratch the surface.

Glass pan

Glass pans do not pose a health risk because they are non-toxic. Among the disadvantages are the distribution of heat (which can cause the food to burn if attention is diverted), as well as being expensive and heavy.

iron pot

“The downside is that they are very heavy. On the other hand, they are indicated for the preparation of food for people with iron deficiency anemia or vegetarians, as they release this mineral into food”, explains Cátia Duarte. Avoid washing with abrasive materials and use soft sponges to avoid scratching the surface.

Soapstone pan

According to Cátia, soapstone pans release calcium and magnesium, which are important minerals for nutrition. However, cooking is slower and cleaning deserves special attention so that no residue accumulates.

The ideal pan for every preparation

We have already seen the characteristics, advantages and disadvantages of each pan. But then, what will be the ideal pan to prepare that special dish? The options are many, but there is always the one that will make your life easier:

Grilled and fried foods: titanium or teflon, as they do not require oil. The latter as long as it is well preserved.

Broths and soups: choose glass, ceramic or clay pots, as they retain more heat. Beware of glass pans that can burn food more easily.

Meat and stews: enameled pans give a good result in addition to not releasing toxins even in longer cooking.

Rice and side dishes: the aluminum pan can be a great option, as long as acidic foods are not used.

Vegetables and greens: prefer pans with the option of steaming. In this way, vegetables maintain all their nutritive capacities.

Beans and sauces: to cook beans, prefer iron pans to increase your family’s absorption of iron. It is also suitable for sauces as it keeps the temperature.

As we can see, there is no ideal pan model, but those that fit best in the preparation of certain foods, also taking into account the possible interferences with your health. Pay attention to our tips and make your kitchen easier and safer.