Types of pans, pros and cons of each of them


We all use them on a daily basis and yet we don’t know as much about them as we think. If you think that buying a new pan is simply going to a large surface and choosing the most beautiful one or opening Amazon and ordering the most expensive or the cheapest (depending on whether you want to “ensure” that they will not spoil in two days or maybe if your motivation is to save as much as possible), we have to tell you that you are wrong. It is not necessary that you become an expert in this matter now, but the first step is, at least, to know the types of pans available in the market so that you can assess which one can be closest to meeting the needs you have in the kitchen.

The most common types of pans

We start with the queen of kitchens: teflon pans. Its advantage is that it is a material that is very easy to clean and that it offers a very high non-stick, but its main disadvantage is that it requires that we take some care with it. We cannot scrape it, we have to avoid products that can burn it and it is not recommended to use it at very high temperatures.

As an alternative to Teflon, the ceramic pans, which also have the advantage of being easy to clean and high non-stick, as well as better withstanding high temperatures, so if you cook over high heat, it may be your best option. Of course, its resistance is lower.

There are those who still choose stainless steel pans. We recommend them for professional kitchens because of their high durability and resistance, they are pans that will last you a lifetime, however, they are heavy and have poor non-stick properties. Here we tell you How to clean stainless steel.

Or maybe you are thinking of buying stone pans. These have the advantage of having a good non-stick, good temperature maintenance and good durability, although they are heavier and at a higher price.