To make healthier foods from different foods (meat, fish and even vegetables), dish makers propose using a pan-grill instead of a regular frying pan. The bottom of this frying pan is ribbed, which makes it possible to cook practically without using oil, and the fat from the product also runs down these grooves. Thus, you get a less fat dish, but it will retain all its useful properties and will be juicy enough.
Such grilled pans are made of different materials, but cast iron is most popular. It's about the types of cast-iron frying pan-grill and how to choose them correctly and use them in this article.
Advantages of a cast-iron frying pan:
- made of environmentally friendly material;
- uniform heating of the entire surface, albeit slow, but for a long time;
- non-stick qualities;
- withstands high temperature;
- long service life;
- the presence of spouts for draining excess fat;
- suitable for all kinds of plates.
Disadvantages of a cast-iron frying pan:
- heavy weight;
- easily covered with rust;
- fragility;
- with long storage of products in it, it conveys the taste of metal.
But if the cast-iron frying pan is properly used and cared for , all these shortcomings are easily eliminated.
Types of cast iron frying pans
Manufacturers offer a large selection of pans with a capacity of 0.2 liters to 1.8 liters, as well as various in form:
- Round - has a long handle, it is convenient to turn food;
- square - on such a cast-iron frying pan you can place more food than on a round;
- oval - has two handles on the sides, convenient, for cooking in the oven, a large area allows you to place a lot of food, it is convenient for cooking fish;
- with a press - such a cast-iron grill is used for frying products with the effect of grilling at home, has 2 handles: long and auxiliary (for easy carrying).
Any of these models can be with a removable handle, which facilitates their storage and makes it possible to put into the oven a frying pan of any shape.
How to choose a frying pan?
Before you buy a cast-iron frying pan, you should pay attention to:
- roominess - depends on the composition of the family: the more a person is, the greater the amount is needed;
- shape - when choosing it is necessary to focus on the type of your plate: for a gas stove frying pan of any shape, for electric and glass-ceramic - only round;
- height of the sides - affects the number of portions prepared: the more portions, the higher the side edges, since they prevent the spraying of fat;
- diameter of the bottom - if you have an electric tile, it is necessary that the diameter of the bottom of the frying pan exactly match the dimensions of the burner;
- attachment of the handle - it is better to buy with a cast handle, and not with attached bolts.
For convenience of using a frying pan, use the following tips:
- The handle of the frying pan must be picked up on its own hand, so that it is comfortable to hold it;
- rounded (sloping) beads are more convenient than straight (vertical);
- A frying pan with a thick bottom is more evenly heated;
- a large frying pan should be taken with two handles.
How to cook in a frying pan?
The convenience of a cast-iron frying pan is that even almost any food can be cooked on it and even a pizza can be made. At the same time the cooking process will take less time, nothing will burn and you will get a fatty meal.
Basic rules of cooking:
- a frying pan to warm up well (you can check with a drop of water, which should immediately evaporate);
- Prepared products sprinkle with oil (using a spray) or a silicone brush to apply a thin layer to the bottom;
- when the products are placed on the pan, the temperature of the burner should be reduced to an average value;
- vegetables should be fried on both sides for 5-10 minutes, before this seasoning with spices;
- from fish for frying it is better to take salmon or cod.