Which pan is better: cast iron or aluminum

The kitchen can not do without the pan, because it is used to cook almost every dish. Experienced and novice cooks pay attention to the huge range of products on the market. Manufacturers offer cast iron and aluminum pans, differing in physical properties and technical characteristics. Products affect the preparation of dishes and the final result. We considered the main advantages of cast-iron and aluminum pans to simplify the selection.

Cast iron and aluminum pans belong to the budget category of kitchen utensils. The first type of product is considered a classic because grandmothers and mothers used such pans. Today, they still attract the merits. Aluminum products - a kind of opposite, so the choice causes difficulties for people. This question is worth considering more closely.

Cast-iron pan

Cast iron is a heavy and dense metal. Cast iron pans are distinguished by thick walls and a bottom, so the food on them is well roasted and retains heat for 1-2 hours under the lid. The main feature is the structure of cast iron. Abundant cooking oil fills the pores and creates a film with non-stick properties. Due to this, the dishes are not inferior to the current models with Teflon or ceramic coating, although the oil consumption increases significantly.

Cooking in a cast iron pan has a number of distinctive features. Metal is easily ignited and is not afraid of high temperatures. In such a dish it is good to simmer or roast food for 20-30 minutes. These pans are not the best choice for steaks or pancakes, but roast or stewed potatoes with cabbage will be excellent. On the cast iron hostesses make dishes, like from a Russian stove.

The main problem for the hostess will be a lot of weight. 3 kg dishes heavy drag from place to place. But for the rest, there are no problems - the griddle is not damaged, it lasts 5-10 years, and in order to damage it, you will have to try hard.

Nevertheless, dishes made of cast iron are recommended for stewing, baking and long-term heat treatment. It is not suitable for quick frying of meat or vegetables, because the metal heats up for a long time. Housewives with experience cope with cooking any dishes for a family.

In the care of cast iron pans are not whimsical. An oily film forms on their surface, so they are washed with warm water and ordinary detergents. But it is important to wipe it dry with a cloth, as cast iron is susceptible to corrosion. Remember that the porous structure absorbs oil and odors, so this dish is usually used only for a certain type of product.

Aluminum frying pans

Aluminum pans are different from cast iron products, and to some extent they are opposites - lightness, attractive appearance, fast heating. The budget price category makes such products affordable and popular among cooks. The thermal conductivity of aluminum leads to rapid heating of food. But this metal is not too strong and long-lasting heating over 350^aboutC leads to deformations, especially when used for more than 30-40 minutes.

Despite the fact that aluminum is associated with environmental friendliness, it is not safe for cooking. 100% aluminum is not recommended because toxic substances are released during heating. Choose aluminum pans with a special protective coating. But at the same time there will be restrictions on metal shovels and baking in the oven.

On an aluminum skillet you get things in a hurry - vegetables, scrambled eggs, small pieces of simple meat. Aluminum heats up literally in 1-2 minutes, so you do not have to lose precious time in the morning. This is one of the main differences from cast iron pans. Hostesses like the ease and instant warm-up, when you can not lose time.

Our experts recommend choosing cast, rather than stamped aluminum pans - they are stronger and more durable. It is important to remember that products made of thin metal are quickly deformed. Pans with a thin bottom can not be used on electric stoves.

Due to the non-stick coating, aluminum pans should not be washed with abrasives and hard brushes. Lemon and vinegar are not used during cooking because they leave dark spots and damage the upper layer. If you follow the care instructions, the product will last 4-5 years.

Conclusion

Cast iron skillet - reliable and durable solution. It will suit even a beginner, almost any dishes are excellent on her. The best option is roast, stew, potatoes or pancakes. If you want to cook solid dishes like from a Russian stove for the whole family, then choose this option.

Aluminum Griddle - ideal for quick dishes. Light dishes, not demanding in the care. It makes breakfast well - scrambled eggs, a small amount of pancakes, vegetables. But remember the problems: deformation during prolonged heating, damage to the non-stick layer.

In the following articles, our experts tell how to choose a pan for pancakeswhich coating to choose pan - teflon or ceramicsecrets selection of high-quality pan, analysis top pans manufacturers.

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Attention! This material is the subjective opinion of the authors of the project and is not a guide to purchase.