Pans

Both cast iron and wrought iron pans are robust and durable kitchen utensils that can last a lifetime if cared for properly. However, they differ in some important characteristics that influence their suitability for certain cooking techniques.

• Cast iron pans are known for their Thick wallthat have a Excellent heat storage made possible. As a result heat they do slowerbut release the heat evenly and over a longer period of time. This makes them ideal for braised dishes, roasts and anything that needs to be Constant heat required. The natural Patinawhich is formed during the baking process, also ensures a Non-stick surface. However, due to their mass, cast iron pans are heavier and less flexible in handling.
• Wrought iron pans on the other hand are lighter and have a Thinner wall. As a result, they heat up faster and cool down again more quickly, which makes Lower heat storage as a result. They are more versatile and are suitable for both quick searing and delicate dishes. Maintenance is similar to that of cast iron pans, but the patina can rub off a little more quickly. Wrought iron pans are also often somewhat more expensive in the purchase.

Choosing the right pan depends on your personal preferences and cooking habits. If you like to braise and fry and value a constant heat, a cast iron pan is the best choice. If you prefer a light and versatile pan for different cooking techniques, a wrought iron pan is recommended.

Choosing the right pan depends very much on what you want to cook. Each pan has its own strengths and is particularly suitable for certain dishes.

Here is an overview of the most common types of pans and their areas of application:

• Cast iron pans:
  Advantages: They store heat excellently, are suitable for high temperatures and develop a natural non-stick coating (patina) through regular oiling.
  Use: Perfect for steak, roast potatoes, stews, pizza and baking bread.
  Note: The patina is not comparable to an artificial non-stick coating. It requires regular care and is sensitive to acids.
  
• Wrought iron pans:
  Advantages: Lighter than cast iron, good heat distribution, suitable for delicate dishes.
  Use: Versatile, ideal for pancakes, omelettes, sautéing vegetables.
  Note: Similar to cast iron, they develop a natural patina, but also require regular maintenance.
  
• Coated pans:
  Advantages: Artificial non-stick coating, easy to clean, suitable for gentle cooking.
  Use: Perfect for delicate foods such as fish, eggs and vegetables.
  Note: Not suitable for very high temperatures, the coating can be damaged if handled improperly.
  Species: Teflon coating (PTFE), ceramic coating, titanium coating.
  
• Stainless steel pans:
  Advantages: Robust, durable, very high temperatures possible, versatile in use.
  Use: Ideal for frying, sautéing and wok dishes.
  Note: Requires some practice as food can stick easily.
  

In short: The best pan for you depends on your personal preferences, your cooking skills and the dishes you prefer to prepare.

Coated pans are known above all for their Non-stick properties known. This makes cooking and cleaning much easier. Nothing sticks and you don't need less fat or oil. This is not only practical, but can also lead to healthier dishes.

But what about uncoated pans, such as cast iron or wrought iron? Although these pans do not have an artificial coating, over time they develop a natural patina. This patina is created by burning in oil and fat and also has a non-stick effect.

Why is the natural patina so special?

• Health: The natural patina consists of natural oils and fats that bond with the metal surface. Unlike artificial coatings, there is no risk of particles coming off and getting into your food.
• Longevity: A well-maintained patina can last a lifetime. Coatings can rub off or become damaged over time.
• Taste: Many chefs appreciate the special taste that food takes on in an iron pan with patina.

If you value natural materials, durability and a special taste, cast iron or wrought iron pans are an excellent choice.

Important: No matter which pan you choose, regular care is important in any case. For coated pans, you should follow the manufacturer's instructions to avoid damaging the coating. With cast iron and wrought iron pans, you should regularly refresh the patina by oiling the pan after use.

You can find instructions on how to bake your cast iron pan here.
You can find instructions on how to bake your iron pan here.

No, unfortunately you can't use every pan on every hob.

The compatibility of a pan with a particular cooking surface depends primarily on the base material of the pan. Here are the most important cooking surfaces and the pan materials suitable for them:

• Induction: Only pans with a ferromagnetic base (i.e. they are attracted by a magnet) work on induction hobs. This is because induction works through magnetic fields.
• Ceramic hob: Most pans are suitable for ceramic hobs. It is important that the base of the pan is even and stable.
• Gas hob and electric hob: Most pans are also suitable here.

To enjoy your pans for a long time and cook safely, you should always make sure that the pan and hob are compatible.

When buying a new pan, there are a few important aspects to consider so that you can enjoy your new cooking companion for a long time:

1. material:

• Coated pans:
  Ideal for delicate foods, easy to clean, but not suitable for very high temperatures.
• Cast iron: Lasts an eternity, retains heat excellently, is suitable for high temperatures and develops a natural non-stick coating.
• Stainless steel: Robust, durable, versatile, but requires some practice.
• Ceramics: Very good non-stick properties, scratch-resistant, but sensitive to temperature fluctuations.
• Wrought iron: Lighter than cast iron, good heat distribution, suitable for delicate dishes.

2. size and shape:

• Size: Think about how many people you usually cook for.
• Shape: Round pans are versatile, while special shapes such as woks or grill pans are optimized for certain dishes.

3. floor:

• Thickness: A thick base retains heat better and distributes it more evenly.
• Material: Make sure that the base is suitable for your stove (e.g. ferromagnetic for induction).

4th handle:

• Material: Wooden or plastic handles are insulating, metal handles can become hot.

5. weight:

• A heavy pan retains the heat better, but can also be more difficult to handle.

6. coating:

• With coated pans, pay attention to the quality of the coating and whether it is suitable for your cooking style (e.g. scratch-resistant, dishwasher-safe).

7. care:

• Check the manufacturer's care instructions. Each pan requires different care to maintain its properties.

The best pan for you depends on your individual needs and preferences. By taking the above points into account, you are sure to find the perfect pan for you.