For your kitchen: pans with non-stick coating, Cast aluminium pans oder Stewing pans made of: aluminium, iron, stainless steel and cast iron
Pans made of different materials for your kitchen
The selection of pans is large and it is easy to become confused. But which pan is the right one? What do I mainly want to use the pan for when cooking? Which size is appropriate? Does the pan need a coating? And most importantly, what are the different materials?
As a general rule, food will not stick to pans with an intact coating. Cast aluminium/coated aluminium pans are considered all-rounders in the kitchen. Iron or copper pans are certainly not suitable for everyday use, but they are definitely the first choice for certain frying results. Thus, it’s perfect for all hobby cooks and those with somewhat more sophisticated requirements.
kela iron pans are made of carbon steel and consist of 99% iron. Carbon steel is food-friendly due to its high iron content and also environmentally friendly by avoiding chemical substances. Iron pans must be baked before their first use to achieve a natural non-stick effect, as is the case with our Ferrum series. Our range also includes frying pans made of iron that have already been pre-baked using a special process. Iron frying pans are perfect for dishes that require very high heat, such as steaks. The meat cooks perfectly, develops the full roast aromas due to the high roasting temperatures and remains beautifully juicy on the inside. Moreover, iron pans feature robustness and a long lifespan.
Copper pans have the best heat conductivity. They react very quickly to changes in heat and are excellent heat retainers. Pans made of copper are perfect for cooking on a gas stove. They are also particularly popular in the kitchens of professional chefs. Last but not least, these pans feature an attractive design. Our Stratum collection copper pans are constructed in three layers. High quality 18/10 stainless steel, aluminium and copper.
Aluminium pans with a non-stick coating are, like cast aluminium pans, particularly light and perfect for low-fat frying. Dishes can be prepared even with a small amount of fat without sticking. In addition, these pans absorb the heat well and distribute it efficiently. An aluminium pan is either pressed or forged and, because of these manufacturing processes, is often priced slightly below comparable pans made of cast aluminium. More information about our Stoneline aluminium pan can be found on the respective detail pages.
Consumers are faced with so many different materials for frying pans, and so many special pans to choose from. The question of which pans are important does not only arise for young people when equipping their kitchen for the first time. Good amateur and professional chefs also appreciate the different properties and use them to achieve a perfect frying result. We would now like to take a closer look at which pans should actually be found in your kitchen cupboards, in which size and which pan is the most suitable for gentle frying or for particularly hot searing.
Aluminium or cast aluminium pans with a non-stick coating are generally a good choice for basic cookware. They can be used to make almost any dish. You can then add to your own range of pans according to your preferences and wishes. We generally recommend matching lids to the pans, so that you can cook in a highly energy-efficient way.
The question of stewing pan or frying pan, on the other hand, can be answered relatively quickly. A stewing pan is just as suitable for frying as a frying pan, but stewing pans have a higher rim. A stewing pan also comes with a lid, since sautéing is always followed by stewing in liquid.
High-quality cast-iron pans are extremely robust and durable. They store heat very well and distribute it evenly during preparation. Cast iron pans are perfect for searing, releasing the roasted flavours to their fullest. These pans are generally suitable for all types of cookers, and their high heat resistance also makes them ideal for preparation in the oven. Cast iron pans are available with and without enamel coating. The more affordable variants are those without coating. The higher-quality pans with enamel coating feature the additional advantages of being unaffected by acidic foods and much easier to clean. A natural patina is formed through baking and use.
Stewing pans are special pans that have a particularly high rim, which ensures that the liquid does not boil out during stewing and cooking. These pans are best suited for the preparation of vegetables. Cast iron, cast aluminium as well as copper are suitable materials for stewing pans due to their good heat conductivity. Suitable lids are recommended for stewing pans so that braising or stewing in liquid after browning, can be done slowly.
A striking feature of crêpe pans is the very low rim. This is particularly practical for easy turning and subsequent tilting of the finished crêpes. Crêpe pans should definitely have a non-stick coating so that the crêpes or pancakes can be prepared with little fat and won’t stick and crack when flipped. It is important for crêpe pans to distribute heat evenly, so the bottom of the pan should not be too thin. Cast aluminium is the most suitable material. Cast iron distributes the heat optimally, but its non-stick effect may not be quite as good. The rather special crêpe pan is also perfect for preparing fried eggs.
Frying pans with a non-stick coating are recommended for beginners and especially for normal, everyday use. The coating enables low-fat or even fat-free cooking and the food will not stick to the pan. Of course, there are also big differences in the coatings. We only use high-quality coatings without PFOA for our cookware such as the Greblon C3+ coating from Weilburger in Germany. In general, non-stick coatings differ in the number of layers and special reinforcements. Coatings with a ceramic seal are particularly scratch-resistant and more durable than many other coatings. Pans with non-stick coatings should not be heated very strongly, otherwise the surface may discolour, the pan may lose non-stick properties or ultimately the coating may be destroyed. Unfortunately, the fact of the matter with non-stick pans is that no coating lasts forever. Heat, sharp knives, improper cleaning—all these are factors that can damage a coating. The lifespan of a pan with a non-stick coating is certainly less than that of a cast iron or copper pan.
Essentially, there are pans from about 18 to 32 centimetres in diameter. Large pans are those with a diameter of 30 cm or more. One of our large frying pans is the Kerros frying pan. Which pans you need in your kitchen depends first and foremost on the size of your household. For single households, pans of 20 cm and 24 cm are often sufficient. Pans with a diameter of 28 cm are among the most popular. This size is also perfect for families of three to five people. Furthermore, the size of the pan depends on the dish. Small pans are perfect for fried eggs, small pancakes or to briefly sauté onions or herbs. In some cases, pans with a diameter of 32 cm are available. Even larger versions are only found in major catering establishments. A variant that makes the most of the space are oval and especially square pans and griddles.
Instructions for care and use of the frying pans
An important prerequisite for a long life of the pans is that no sharp or pointed objects are used for cooking. You should also never cut on the coatings, in other words, directly in the pan. For pans with non-stick coating, another important factor is that the pans should not get overheated. Pans with non-stick coating are not suitable for hot frying.
We generally recommend cleaning by hand, although many pans are dishwasher safe. The best way to clean it is to wash it under running water with a little washing-up liquid and a soft dishcloth. More stubborn residue from frying can be removed with a plastic dish brush. Please do not use scratchy cleaning sponges or scouring pads on coated pans. After washing, pans should always be dried very well with a tea towel.
Please never stack pans on top of each other without pan protectors, since this can also damage the coating. A pan guard is recommended for stacking pans to save space.