The two frying pans


The two frying pans
Where we see that a non-stick frying pan, if it is very practical in general, sometimes it is not enough.
8,748 4.7/5 (15 reviews)
Grade this page:
Keywords for this post:CookingPanCasseroleUtensilsMeatJuicesTefalTeflonNon-stick
Last modified on: February 26th 2022
For this post: Comment Follow Send to a friend
The two frying pans
You probably have one at home, a non-stick frying pan or saucepan, which everyone calls "Tefal".

The non-stick pan

Very recognizable by its black color, and its very particular interior coating, the food adheres to it very little, which is infinitely practical for anything that needs to cook without sticking, an omelette for example, but this is the case most of the time.

poele tefal

It is extremely practical, but it is not harmless, the internal coating is teflon (hence the name Tefal), I will not go into it too much, but you have to be careful with these pans which age quickly (you have to change them as soon as the coating starts to get damaged) and be careful not to heat them too much, for example by forgetting it on the fire, empty, the time to prepare what to cook in it, the coating will then degrade quickly.

But, the risk being known, we have to admit that cooking with it is rather nice, it doesn't stick, and it is easy to sauté something inside.

But?

There is a downside, it doesn't stick, very good for fried eggs, but for a meat for example, with which you want to make a sauce or a juice after cooking, you will need the cooking juices, and with a non-stick, there is (almost) none... It is normal at the same time, as the meat does not stick, the cooking juices do not form, the famous Maillard reactions, if you want to add cream and Roquefort for a delicious Roquefort sauce for example, it will not be so successful.

Yes, because for this kind of recipe, on the contrary, you want it to stick, a little, so that a lot of cooking juices are formed, juices that you can then "deglaze" (some say "decook") by pouring a little liquid in the pan and scraping the bottom and reducing.

cuisson viande sucs de cuisson


You will have understood that for this kind of cooking, the non-stick frying pan is not well suited, you need a classic one, almost old-fashioned, in stainless steel if possible, a bit like this:

poele inoxydable


This type of pan is ideal for making post-cooking sauces after a meat as mentioned, but also a fish, scallops etc. etc.

On the other hand, to make an omelette in it, you really need to load it with butter or oil, so as not to have to remove the omelette with a chisel and hammer at the end of cooking...

Not one, but two!

Which means that in the end, you'd better have 2 pans, one non-stick for everyday cooking, and another steel one, for all the cooking that requires juices for after or during the cooking.

As always with kitchen equipment, you have to pay the price, if you have to buy a second pan, get one made of stainless steel with a thick bottom, why not a French brand, we can find here high quality brands (De Buyer for example), certainly a little more expensive but "the price is forgotten, the quality remains" (my favorite mantra)

The new generation of non-stick pansI

I'll end by coming back to the non-stick pans, the manufacturers, Tefal being the first, are finally becoming sensitive to the arguments of the consumers who don't want any more dubious products for their health, such as teflon (see the movie "Dark waters" that you may have already seen), teflon that they are progressively starting to abandon. So we have been seeing for some time now so-called non-stick pans appearing, but of a rather light color, where teflon is replaced by ceramic, completely neutral and much more solid.

poele céramique

Objectively it is not as flexible as the historical non-stick ones, but it is already much better for your health, ceramic being neutral, and also much more solid, it is not afraid of being hit by a fork or a knife.
I would like to recommend them to you.

To sum up: If possible, have 2 pans at home, one non-stick (ceramic if possible) for everyday cooking, and another steel (stainless if possible) for cooking that requires the formation of juices, for tasty sauces after cooking.

Lasts posts
Grilled bacon is much better in the oven
Grilled bacon is much better in the oven
Some recipes call for thin slices of bacon to be cooked and added to the recipe, or to prepare one of those delicious breakfasts known as "à l'Anglaise".
April 25th 20256115
The thermometer is your friend
The thermometer is your friend
There are many recipes or foods that require a (very) precise cooking temperature: foie gras, sugar for caramel, meats and fish, and not forgetting pastries. For these few examples, getting the cooking temperature wrong can spoil the whole recipe or dish: undercooked, it's no good or misses the...
April 10th 20251,4665
Travel cakes
Travel cakes
You may have come across the term "travel cakes" ("gateaux de voyage" in french) for certain pastries, so let's take a look at what they're all about.
January 27th 20252,991
The aromatic power of sugar
The aromatic power of sugar
In the kitchen, sugar doesn't just sweeten, it also has an exceptional ability to capture flavors. Combined with aromatic ingredients, such as citrus zest, it acts as a veritable sponge for aromas. By taking the time to let the sugar soak up the flavors, you can transform your desserts, making...
December 25th 20243,4255
The little trap of thick cream
The little trap of thick cream
When you need to add cream to a recipe, you might be wondering: thick (heavy) cream or liquid cream? In most cases, there's no big difference: you can use either. But there is one exception, and that's when the cream needs to be cooked, for a sauce for example, and here the difference between...
December 13th 20243,5545

Other pages you may also like
Candied fruits: don't get ripped off
Candied fruits: don't get ripped off
Do you like candied fruit? You might like to nibble a handful or add it to a recipe, like a classic fruit cake or delicious Italian specialities like panettone or sicilian epiphany pie.
June 21th 201761 K 24.2
Is it really necessary to cream egg yolks?
Is it really necessary to cream egg yolks?
Let’s try and answer a question that crops up in cookery and patisserie, even if it verges on the existential: do the egg yolks in a custard recipe really need to be beaten until pale, or not?
February 28th 201840 K4.3
Brioche for a savoury recipe
Brioche for a savoury recipe
When we make brioche, it is generally sweet, that is to say that in the dough there is sugar or honey or dried or candied fruits, or even sometimes the 3 together. It's normal, it's very good, it's a pastry. But you may also need brioche for a savoury dish, like a sausage or a sausage in brioche...
June 30th 201910 K4.9
The 3 kinds of meringue
The 3 kinds of meringue
Meringue – what could be simpler? Just beaten egg whites with sugar added. This makes a fairly stiff mixture which can then be cooked in a cool oven to create those lovely, light confections. But in the world of professional patisserie, meringue comes in three different kinds. Even if the...
June 14th 201360 K4.5
The window-pane test in bread-making
The window-pane test in bread-making
The home bread-makers often ask themselves “Have I kneaded my dough long enough?” . A good question, as dough that is insufficiently kneaded will not rise properly or will fall flat when the top is slashed, which is very frustrating. To know when the dough is ready, one can rely on the length...
June 16th 202190 K 23.9
Post a comment or question
Posted by:
I am not a leaving thing

Follow this page
If you are interested in this page, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the page is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page