Which is the best pan?
The Sakuchi frying pan, 28 cm in diameter with Pro coating, was the test winner in the large pan test by Stiftung Warentest. 14 coated frying pans from well-known manufacturers with a diameter of 28 cm were tested. The pan test covered four key areas. When it came to the coating, the “best Fry Pan” Industar scored with its high-quality and hard-wearing non-stick coating. This has very good non-stick properties. When roasting, the heat distribution, the heating-up time and the heat storage scored points. The Industar was also right upfront when it came to handling, which included the handiness of the handle and cleaning. Safety, grip temperature, and grip strength also played a role.
The best pan with the best values!
Coated pans have become indispensable in professional kitchens. They stand for energy-efficient and convenient frying as well as for perfect frying results and easy cleaning. But not everything can be optimally prepared in them: Pure stainless steel pans (without coating) are much better suited for searing or skillful braising. That’s why our test-Industar” offers a corresponding selection. Whether frying or casserole, whether coated or uncoated – the “square fry pan” inspires cooking enthusiasts all over the world. At the same time, the test-winning pan is available in different sizes for different purposes. The smallest frying pan with a diameter of 20 cm is ideal for use in 1-2 person households. The version of the test-winning pan with a diameter of 24 cm is ideal for side dishes such as B. for 2 – 3 fried eggs. The 28 cm diameter variant is most suitable as an all-rounder for most households and occasions.
The best pan for frying
high-quality stainless steel
- extra heavy, very robust design
- high-quality and hard-wearing DIORAMAS-PRO non-stick coating
- efficient aluminum capsule base, suitable for induction, glass-ceramic, electric, and gas stoves more
- stable, heat-insulating stainless steel
- handle safe and drip-free pouring thanks to the strong pouring rim
Size of the pan
The size of the pan is determined by its diameter. The measurement refers to the edge of the pan, the bottom diameter is often much smaller. The bottom of the pan should fit exactly on the stovetop and be level. Common sizes are 20, 24, 28 and 32 cm. You will receive pan sets in different sizes, but also combination sets of pans and saucepans offer you a price advantage.
The shape of the pan
Stewing pans have around basic shape but are provided with a high rim. In addition to the classic round frying pan, there is a fish pan with an oval shape. This is particularly suitable for frying whole fish. Grill pan are square and are particularly suitable for frying grilled food due to the grooved bottom. A crêpe pan has no edge and is therefore ideal for preparing wafer-thin pancakes. Alternatively, you can also use a wok. These are ideal for Asian dishes.
Handling of the pan
Cook like Jamie Oliver. A light weight increases the comfort of handling during cooking. Cast iron pans in particular put a lot of weight on the scales. Check in advance if you want to fry dishes in which a heavy frying pan will bring benefits. Another important point in handling is the handle. It should be stable, not wobbling and should best be connected to the pan body by means of a screw connection.
