Stone-coated frying pan (according to research today) is the most secure dishes for heat treatment. The surface of most models does not consist entirely of stone, a layer of stone crumb is applied to the pan, and even such a solution significantly improves the quality of the dishes. However, there are entirely Ceads and Pots.
Among the sets offered by modern manufacturers of coatings, the pan should choose the most natural, because healthy eating depends on the quality of the ingredients, and from the dishes in which they are preparing. Materials made with the use of harmful substances may adversely affect health in the violation of their integrity. Particles of them fall into finished dishes and in the human body, intensifying the development of serious diseases, including oncological.
The method of cooking on fire is known since ancient. Having learned to use fire, primitive people prepared meat and cakes on hot stones. From modern technologies to the ancient now, specialists are moving, bringing their principles to life.
What kind of pan is better: Stone or Teflon?
Teflon, for almost 60 years old, the dishes are popular in the market, recently turned out to be pretty compromised. The coating is no longer considered safe (especially compared to new technologies). The main minus is the use of PFOA - perfluoroktanic acid in the production of Teflon frying pan. Damage or strong overheating (more than 200 degrees) leads to the release of carcinogenic substances from teflon coating. The surface of such a frying pan is continuous, it is easily damaged, which means potentially dangerous to health.
Such minuses are deprived of a stained tableware (for example, Stoneline, Gipfel, Noryoku, Fisman). Although, when deploying stone crumbs, harmful substances can be used, coverage resistant to chips and scratches.
The properties for which the Teflon is valued, inherent in the "stone" frying pan: the food on them can be prepared without oil, it does not burn and is evenly warming up. It is obvious that even the dishes with a stone crumb coating wins compared to Teflon, and completely stone frying pan are ideal for those who lead a healthy lifestyle.
It should be noted that unscrupulous, but resourceful manufacturers are mixed with a polymer titanium, only externally imitating a stone coating, or simply paint ceramics in a stone-like shade. Such techniques do not reduce the harmful coverage, although reduce the possibility of damage. It is still worth choosing a frying pan with a completely stone surface, and better - the whole thing made of stone.
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Benefits of coated dishes
Like any development, stone dishes have pros and cons. Benefits are several:
- Cooking food in such a frying pan with a non-stick coating can be without oil. It has favorably affect health - cholesterol levels in dishes are reduced.
- Dishes cooked in such a dishes are obtained juicy and fragrant due to uniform heat heating.
- Food does not burn, even if you forget about cooking for a long time.
- Food is preparing much faster.
- The stone skillet is very simple.
- Ware coated from stone is universal: it is possible to cook in it on an electric, gas stove, in the furnace, it is suitable for induction plates.
- Stone pans are durable and resistant to mechanical damage.
- Allocate dishes are made without the use of harmful substances capable of released when the coating or overheating is damaging.
Disadvantages of stone dishes
There are stone dishes and cons:
- Horregious - high-quality stone coating utensils are much more expensive than Teflon or ceramic. But the benefits of the dishes prepared on it will be indisputable, and she will serve for a long time.
- Increasingly on the market there are fakes under stone frying pan: with low-level spraying or titanium coating mixed with teflon for imitation. Unfortunately, they do not meet the positive characteristics of stone dishes.
- Allocate frying pan have a large weight (up to 8 kg), hidden defects are often detected, which are manifested only during long-term operation.
How to choose a good frying pan with stone coating
To avoid unpleasant surprises when buying stone dishes, it is worth learning to choose manufacturers and models of the corresponding quality requests.The weight of stone dishes and wall thickness
The real stone frying pan is heavy, with thick walls.
These indicators are of great importance, after all, the thicker the wall (and hence it is heavier than the pan), the evenly distributed heat, and food does not burn, it is better to preserve natural vitamins, trace elements and natural taste.
The optimal option is subject to a frying pan with a thickness of at least 6 mm and the wall thickness of more than 3.5 mm.
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Outdoor coating of dishes
Stone frying pan, made on unique technology, do not need a special coating - the stone passes the facing and becomes perfectly smooth. But imitating stone coating of the dishes undoubtedly needs special design. So for staining with a pan coated with stone ceramics, color glaze often use. The crumb can be applied to the outer side coming into contact with fire.
Manufacturing technologies
Frying pans, called stone, have several gradations in the quality of the coating and differ from each other not only worth, but also manufactured technology:
- The cheapest "stone" frying pan is cast from an aluminum alloy with an applied polymer coated, mixed with a stone crumb (granite or marble). Two non-stick coatings in such a dishes are applied with a strengthening layer of granite or marble.
- Slightly more expensive (since it is rarely found) frying pan coated from stone ceramics. Its foundation: Shamot, Quartz, Field Spad or Kaolin. Such a coating fire resistant and reliably, but still it may be damaged, and it is not easy to fry on it and better use for extinguishing.
- It is possible to name the real stone dishes to be called talco chlorite products (it is also called soap stone and steatitis). It is impossible to make artificially such a material, it is mined in special fields, therefore the price of such products is large.
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What pens choose
The best pens for frying pan from Talco chlorite on numerous reviews of independent buyers are made of copper alloy. They are absolutely safe, because the metal does not contact with solid stone and can not affect the quality of food. It is useful to have a stone frying pan with a removable handle - it can be used not only on the stove, but also in the oven.
Aluminum coated aluminum frying pan is usually produced with rubberized handles that are not expressing from hand and not heating. This is no doubt the best of options for modern dishes.
What size pick up
The size of the frying pan depends on the supplied foods and the size of the dish. The most common is the following dimensions:
- 20 cm;
- 22 cm;
- 24 cm;
- 28 cm.
For the preparation of pancakes it is worth using a frying pan with the smallest diameter, for frying or extinguishing large pieces of meat, it is better to choose a bigger frying pan. Finally, stone shots are produced. It is possible to extinguish semi-liquid dishes with a fiddle, because their high walls will not allow liquid to spill out.
Do you need a cover?
The lid is useful when using a frying pan of any level of quality - it will help the dish to keep saturation, it is impossible to quench without it. You have to choose glass covers, through which it is easy to monitor the preparation of the dish.
What manufacturer to choose?
From the manufacturer directly depends on the quality of the stone coated frying pan. Although technologies are developed by European customers, the manufacturer often turns out to be China, there are also Korean models. The quality of the dishes because of this is approximately equal (in the same price categories).
The most famous marks of a frying pan with a stone coating:
- Fissman (Denmark);
- Stoneline (Germany);
- Fissler (Germany);
- Gipfel (Germany);
- Noryoku (Japan);
- ART GRANIT (Italy).
All these firms were reliably entrenched in the Russian market, but the rating of the best ingots complement the models of Russian manufacturers, among which are most famous:
- Kukmara;
- SCOVO;
- Gvura.
According to consumer reviews, the Russian frying pan coated containing stone crumb is not inferior to European counterparts. The best products recognize Noryoku - stone dishes made in Japan. The manufacturer claims that it is manufactured manually.
It is important to note that it is necessary to acquire frying pan with a complex coating only in corporate stores, because the falsifiers have already learned to make harmful and poor-quality fakes.
How to clean the frying pan with a stone coating
Care of the aluminum frying pan covered with a stone crumb is not much different from the care of ordinary non-stick dishes. Although the stone surface is harder to damage, it is still possible to make it.
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Rules for cleaning frying pan, with granite and marble coating:
- During the preparation of dishes, metal items and brushes cannot be used, capable of mechanically damageing the surface of the frying pan.
- Such frying pan is allowed to wash in dishwashers and ordinary non-abrasive means, but on the recommendations of manufacturers do it better manually (so the frying pan will last longer).
- The sharp drops of temperature of such a pan are very harmful (for example, it is impossible to substitute it hot water chicken). At this point, stone coating defects can be shown: it will go cracks.
For a solid-name fryingkin, before first use, the preparation for operation is required: their surface must be lubricated with oil and rolling, carefully heating on slow heat. It is necessary to wash them after cooling, in no case by cooling in the hotstock.
What to cook in a stone coating in a frying pan?
Any dish in a stone-coated frying pan will be very tasty and useful - cooked with the preservation of aromas, pronounced taste, and most of the most useful substances will continue. Reviewers of coverage of this type are prepared on such frying pans almost all foods without using oils. Meat, baking, stewed and fried vegetables. Marble or granite coating make them great.
For example, try to cook goulash.
For this, the following ingredients will be needed:
- 550 g of fresh veal;
- 1 carrot;
- 1 bulb;
- 1-2 small garlic teeth;
- 2-3 tbsp. tomato paste;
- salt.
Cooking:
- Vegetables clean, cut into small cubes. Garlic's cloves skip through dft.
- Veal cut into small rectangles.
- Fry vegetables until soft, lay out in the pan veal, increase the fire.
- Meat fry without adding oil. When the veal changes the color, add 250 ml of boiling water to it, tomato paste, stir. Bring a goulash to a boil, cover with a lid, reduce fire to a minimum.
- Stew veal under the lid 1-1.5 hours (until it becomes soft).
Or try to prepare a chicken breast with stewed vegetables.
Ingredients:
- 280 g chicken breast fillet (2 pcs);
- 150 g of podolkova beans;
- 60 g of carrots;
- 120 g of Bulgarian pepper of different colors;
- 1 leek;
- balsamic vinegar;
- parsley leaves;
- Black fresh pepper, salt.
Cooking:
- Clear carrots, chopping with a large straw along with pepper and onions. Chicken fillet cut into stripes.
- In a frying pan without an oil, fry pieces of chicken, then lay out, alternately roasting each ingredient: carrots, podcolt beans, bell pepper, leek. Vegetables deliver to taste.
- At the end of the preparation for vegetables add a couple of drops of balsamic vinegar and parsley. Serve a dish with boiled white rice.
A coated frying pan containing a stone is a unique way to make dishes useful and filled with taste. Try to implement this magnificent idea!
