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.
8,813 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
Should potatoes be washed twice?
Should potatoes be washed twice?
Let's say you have to make a recipe that includes potatoes, let's say sliced, you'll most likely proceed as follows: Peel the potatoes, wash them, slice them, wash them again, pat them dry and add them to your recipe. But there's a "but": depending on the recipe, the second washing may be a bad...
May 19th 20251
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 20251,2865
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 20251,6225
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 20253,153
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 20243,6265

Other pages you may also like
Beans in primeur
Beans in primeur
As I write this, it is the beginning of the short season for fresh beans. If you've never made them before and you're just starting out (and that's a great idea) you'll find that it's a bit time consuming to prepare, you have to shell them once, remove the beans, scald them to remove the skin (and...
June 4th 202211 K
Chive flowers
Chive flowers
Did you know that? Chive flowers are not only a beautiful purple color, but they are also edible and delicious.
May 29th 201945 K4.4
Small, regular pieces
Small, regular pieces
When we cook, bake or pastry, we often have to cut food into small pieces, often cubes, to incorporate them into a recipe or preparation. How do you get regular pieces fairly quickly?
November 28th 20207,2424.5
How to sprinkle well?
How to sprinkle well?
When in a recipe you need to sprinkle something, that is to say to spread a fine layer of powder (flour, sugar, etc.) on something, powdered sugar on a pie for example, you will probably use a fine strainer or a sieve, this is the best way to proceed. But is that all?
May 23th 20236,7204.7
The 3 secrets of Parisian flan
The 3 secrets of Parisian flan
A flan Parisien, or boulanger, is a simple yet delicious cake. A cream, a mixture of milk, eggs and sugar, is poured into a raw pastry base and baked in the oven until the pastry and cream are cooked. This is the simplest version of the recipe, probably the original one, but nowadays the cream...
July 21th 20239,8984.7
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