‘Never put away a damp one!’: 15 expert tips for perfect pans
Should you buy cast iron, copper or stainless steel? How do you store them? And what about seasoning? Here is everything you need to know
TL;DR
- Pans are typically made from stainless steel, non-stick coatings (PTFE or ceramic), or cast iron.
- Stainless steel is a versatile all-rounder, durable and dishwasher-safe, best for even caramelization.
- Cast iron is ideal for heavy-duty cooking, retaining heat for low-and-slow cooking and searing.
- Non-stick pans are forgiving and suitable for beginners, especially for delicate items like eggs.
- Copper offers responsive heat conduction but requires careful lining (tin or stainless steel).
- Carbon steel pans are lightweight hybrids but require thorough drying to prevent rust.
- Pan size should match hob size to avoid damage; a medium skillet and a casserole pot are recommended for home cooks.
- Specialist pans like woks or traditional earthenware pots can enhance specific cooking methods.
- Proper ingredient preparation, such as patting fish dry, is essential to prevent sticking.
- Most modern pans work on gas, electric, and induction hobs, but check for induction compatibility.
- Seasoning, especially for cast iron, creates a protective patina that enhances flavor and prevents sticking.
- Clean stainless steel pans vigorously; cast iron and non-stick require gentle cleaning with soft sponges.
- Store pans dry and consider placing kitchen paper between stacked pans to protect their surfaces.
- PTFE (Teflon) is durable but can release toxic fumes if overheated (above 260°C).
- With proper care, stainless steel and cast iron pans can last a lifetime.