3 common types of frying pans
Made from: iron, which heats slowly but evenly and stays scorching hot. Best for: searing a nice crust on meats, such as chops and steak (not good for acidic foods, like tomato sauce, as the iron reacts, imparting a metallic flavor). How to clean: Detergents strip the seasoning. Instead, wipe clean or scrub with hot water. For stuck-on bits, rub with 1/2 cup kosher salt, then rinse. RELATED: How to Clean a Cast Iron Skillet Made from: stainless steel, an alloy that doesn’t chip, rust, or react with food; heats up moderately, quickly, and evenly. Best for: everyday cooking: stir-fries, all sorts of vegetables and sauces, and meat. How to clean: for burned stains, boil two cups water and one tablespoon distilled white vinegar in the pan for 20 minutes, then scrub. Made from: aluminum, which heats up and cools down quickly, coated in several layers of a nonstick polymer known as PTFE (which is less toxic than Teflon). Best for: cooking fragile foods such as eggs, fish filets, breaded cutlets, pancakes, and crepes. How to clean: scrub with a plastic brush, which won’t scratch. Before cooking, rub 1/2 teaspoon oil inside to safeguard the nonstick surface. A note on storage: Our favorite way to store frying pans is to hang them. But if you’d rather stack them, make sure to place a couple of paper towels or reusable pan separators between each so they don’t scratch one another.
