Skillet Logo
What the ideal pan, you know, after years of use. Only after countless sea bass fillets and steaks, seasoned amateur knows the attributes of his most important cooking tools. Josmar Lub of Kookwinkel Pots & Pans in Utrecht subjects all pans he also sells an extensive test. "You should take the time to learn to pan. I try to always take a trip to fry. How fast is it? Around the pan as hot? ". Where do you have to consider when you buy a pot? In a saucepan the requirements are not that high, but for cooking meat or fish, listen much more closely. According Lub a lot depends on the thermal conductivity in the pan. "The better the heat is distributed, the more control you have. In a poorly conductive pan is impossible for a piece of meat to cook evenly. ". Therefore, good pans made of materials known for their good thermal conductivity. Copper does that very well, that's why many professional chefs still working with copper pots. But the price of copper has skyrocketed in recent years. Alternatives are cast iron, stainless steel and aluminum. The conductivity is also improved by combining layers of material, both the bottom and the rim. Whatever you choose, Lub says, dodging the anti-stick coating. "Such a nice crust you get through the flesh just sticking to the pan and then release. And that paste does not work with non-stick. ". And remember, the perfect pot not have to be expensive. A skillet logo of (partly) copper will easily cost 250 euros, but many chefs cherish their steel skillet logo for two decades who has been lasting. I love this shopping cart. Pushing forward is better than me after I pull it. I have done well to choose this model because of the fibromyalgia (soft tissue. . . .
