Skillet Cookware

Different Types Of Skillet Cookware

There is one item of cookware that no kitchen should be without. Even for those who do very little cooking, a frying pan is a must have in every kitchen. It is very versatile in its use and can ultimately perform the function of a number of other pans.

There is a huge variety of skillet cookware. Everyone has different preferences and expectations from their cookware, and this is what needs to be considered when choosing which type of skillet is best for you. It's a good idea to have a few different sizes of skillets in your kitchen, but let’s consider for minute the materials that the skillet is made of.

The cast iron skillet is one that has been around for many generations. Quite literally, in some cases, as this type of pan is often handed down from generation to generation! These heavy, thick pans have been replaced by stainless steel and other types of pans, but many recognize that the good old cast iron skillet has some excellent benefits, and more people are buying them again. Cast iron skillet cookware is very durable, distributes heat very evenly and is very affordable.

Stainless steel skillet cookware shares some of the same qualities as the cast iron skillet. They both do not have a non-stick surface, which means that small bits of the meat or other foods you are browning will stick to the bottom of the pan called a fond, which, when the pan is deglazed, can be made into a delicious sauce. Also, this type of skillet can be moved from the stove top to the oven. This, of course, is only if it has a heat resistant handle. But this is very helpful for browning meats on the outside and then baking them to cook them through.

The last type of skillet cookware I want to mention is non-stick cookware. For many people this is the only way to go when it comes to your frying pan. There are many benefits to non-stick that recommend them to many. They are much easier to clean, they don't burn food as easily, and they are easier to cook on, as nothing sticks to them. Also, it is not necessary to use much fat as is required with other pans to keep the food from sticking.

However, there are the negatives of using non-stick skillets. You have to be careful what utensil you use, as metal or other very hard spatulas, forks, and spoons can scratch the surface and damage the non-stick coating. Also, this type of pan does not create that “fond” on the bottom of the pan that can be incorporated into a sauce.

For many the benefits of a non-stick skillet outweigh the negative aspects. However, many serious cooks argue that there is too much that you can't do with a non-stick surface. The best is to have both options available to you. Keep one or two of each type of skillet and you can enjoy the best of both worlds.

 

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