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COOKING PANS PAELLA PANS
from Pujadas Pots Guide
by EGEM
These are the cooking receptacles with a very low ratio between the diameter of the base and the low height of the sides. Their extra low design gives them a large evaporation surface.
They are therefore ideal for cooking rice among other items. Sometimes they include a lid and are always equipped with handles on each side. We must choose the diameter of the paella dish depending on the number of diners for whom we are going to cook.
COOKWARE: FORM AND FUNCTION
COOKWARE: FORM AND FUNCTION
WE HAVE BEEN SPEAKING ABOUT COOKWARE WITH SIDE HANDLES. AS FOR COOKWARE WITH A SINGLE HANDLE, WE FIND THE FOLLOWING KITCHEN TOOLS: FRYING PANS, SAUTÉ PANS, SAUCEPANS AND WOKS.
Frying pans are those receptacles that have a round shape with higher or lower walls (depending on the cooking function for which they will be used) and are slightly convex.
The materials used for their manufacture can vary between iron, copper, stainless steel, aluminium and multi-metal.
Frying pans are often used intensively, starting with sudden, repetitive movements made by the chef with his arms. This is where weight plays an important role, because the lower the weight, the easier they are to use and injury to wrists, elbows and shoulders, very frequent in the professional world, is greatly reduced. Therefore, chefs prefer to use frying pans made of lightweight materials.
Many frying pans are presented on the market with an inner layer, usually black, which prevents the adhesion of food to the receptacle. This non-stick inner coating may be composed of plastic polymers derived from polytetrafluoroethylene (PTFE), but they may also be made of stone or ceramic. The type of material chosen, of course, involves different behaviours during cooking.
It is important that the non-stick layer applied to an item for cooking is sufficiently resistant in order to prevent it from being easily detached from the container. It must be abrasion resistant. For this reason, when using non-stick cookware, it is always recommended to use utensils made of soft materials (plastics, wood, silicone) and to avoid the use of metallic and/or sharp utensils so that the non-stick properties of the vessel last longer.
