Comparison of pans (1): Teflon, ceramics, iron and titanium

A comparison of pans to help us buy and choose the best, at least in terms of our needs and economic possibilities, is something that those who are grateful for equipping your kitchen and take days standing in kitchenware sections of supermarkets and department stores, after spending many years long.

Steel pans, nonstick Teflon, ceramic, titanium, cast iron ... You have probably already been a surprise to see that, as far as relates pans, the variety is huge. And of course, with the variety come the questions: what kind of pan should I buy?, What is the best?, Is indicative of the price quality?, Etc.

A few weeks ago we started the chapter of tips for mounting a kitchen with an article titled "Gas, induction or ceramic?", And today we will continue to provide some clues about the advantages and disadvantages of each type of pan, through a comparative pans, for its size, I decided to dose, dividing it into two articles.

1. TEFLON stick pans

Teflon or Polytetrafluoroethylene is a synthetic chemical that covers most of the pans sold today, although related notorious toxic substance release reactivated pans market alternative materials.

Advantages of Teflon pans:
· Good price.
· Good ability nonstick during initial use.

Disadvantages of Teflon pans:
· Teflon is a toxic substance that emerges from the skillet with the use, when it reaches a certain temperature.
· Easily scratched.
· The ability to stick with the uses is lost.

 2. PANS POTTERY

Its consumption has increased in recent years, becoming the main alternative to Teflon.

Advantages of ceramic pans:
· They are considered as ecological, not release of toxic substances such as polytetrafluoroethylene.
· They offer optimal resistance nonstick proper use and moderate.
· The price is relatively low.

Disadvantages of ceramic pans:
· Nonstick lose their capacity over time.
· Require the use of specific kitchen accessories, non-scratching.
· We recommend hand washing.

3. Cast iron skillets 

The doubt seen in the kitchens of professional chefs. Its main advantage is that they are non-stick coatings. Free iron, which is considered by some positive and negative by others.

Advantages of iron skillets:
· They are highly nonstick
· Allow cook with a smaller amount of oil.
. Respect the taste of food.

Disadvantages of iron skillets:
· They are susceptible to oxidation with time.
· After cleaning, dry them thoroughly agree.
· Relatively high price.

4. TITANIUM COOKWARE

Advantages of titanium pans:
· Do not release toxic substances
· High durability with proper use.
· Good heat distribution.
· Those with titanium or detachable handle may be used in the oven.

Disadvantages of titanium pans:
· They are the most expensive.
· Its moderate weight that makes them particularly manageable.

If you want that your information is as complete as possible, do not miss the next comparative post tomorrow, we will spend the analysis of three types of pans very interesting: aluminum, steel and the Thermolon, the new eco-release material .I hope!