Stainless steel pan

Mostly you can find pans made of blue steel or stainless steel 18/10. For home use, it is better to buy a stainless steel pan for the following reasons:

• Blue steel is very demanding in handling, like cast iron, it is susceptible to corrosion and does not tolerate moisture. These pans require hand washing only. The absence of a non-stick coating requires constant monitoring of the cooking process. Blue steel is ideal for languishing, making sauces. This is the utensils of professionals.
• Stainless steel 18/10 (18% chromium, 10% nickel) warms up slowly and cools down just as slowly. The stainless steel frying pan has a wonderful appearance. It can be washed in the dishwasher, and by hand it will not be difficult. It is necessary to buy such a pan for languishing, stewing, simmering, frying, etc. The bottom of such modern frying pans is multi-layered, which gives a relatively uniform heating and reduces the possibility of burning the dish. Using such a frying pan does not require much skill and experience, like a professional blue steel frying pan.

1. Decide on the size of the pan relative to your stove and the amount of food you are cooking.
2. Decide how important the presence of a non-stick coating is for you, it affects the cost of the pan.
3. Without a non-stick coating, it is better to buy a stainless steel pan with a multi-layered bottom.
4. The thickness of the walls of the pan should not be 1.5 mm.
5. The presence of a lid is not an important factor. The lid can be purchased separately if needed.