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Myths and facts about frying pans

Myths and facts about frying pans

When buying a pan, we often ask ourselves the question - which one to choose? Which coating is the best? Is an aluminum frying pan safe to our health? To help you in answering the question, below you can find the most common facts and myths about pans.

MYTH

An aluminum frying pan releases harmful substances and leaves a metallic aftertaste in the dishes.

FACT

Only pans made entirely of aluminum, without a coating, release harmful substances and leave a metallic aftertaste in the dishes. An aluminum frying pan with a ceramic, non-stick or other type coating is safe for health. The coating protects against the release of harmful substances and a metallic aftertaste. Aluminum is a perfect material conducting heat and it isn’t harmless in that way.

MYTH

Frying on a non-stick coating is dangerous to health.

FACT

All non-stick coatings contain PTFE. This abbreviation stands for polymer - polytetrafluoroethylene. However, harmful substances can be released only at temperatures above 240 ° C while the temperature of a hot pan usually does not exceed 180 ° C. Therefore, there is no risk to health, even in case of accidental overheating of a pan.

MYTH

It is enough to have just one pan in the kitchen.

FACT

We should have at least two pans at home. One for use at high temperatures for quick frying, i.e. with a ceramic coating and the other pan with a non-stick coating for a delicate, slow frying. It is also recommended to have a pan in several sizes - bigger for "big" cooking and smaller, on which you can prepare a meal for two people or simply to reheat a dish. An interesting alternative is also a steel pan which admittedly needs more time to warm up but the huge advantage is its durability- a steel pan will serve us for many years.


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