How to choose a good frying pan at a glance in the store so you don't get disappointed when you get home.

When we think about buying a frying pan, we look at several things. The first, of course, is the price. How is it possible that there are frying pans for 3 euros and frying pans for 30 euros? Why should I pay 30 euros when for this price I could have 10 and buy a new frying pan whenever I feel like it? Leaving aside the fact that buying new frying pans when it is not necessary is not very ecological, the truth is that in the case of a frying pan there are many reasons that justify the price differences. Below we detail the things you should look for to know how to choose a good frying pan and ensure that the next one you buy is the most suitable for you.

Knowing what it is made of and how it was manufactured is essential if we do not want the pans to warp.

The material and the manufacturing process used to make them greatly influence the quality and also the price. Almost all pans are made of aluminium and the ones you will find in the store are basically of three types: stamped aluminium, forged aluminium and cast aluminium. The stamped aluminium ones are the cheapest, but they last much less than the others and cause many more problems, since they deform quickly. The forged aluminium ones are more resistant and practically do not deform, although they are obviously more expensive. And finally there are the cast aluminium ones which, in addition to being the most resistant, are also the ones that distribute heat better, so that the food is always cooked evenly. However little you can afford, we recommend the cast aluminium ones. Yes, they are the most expensive, but the difference is really noticeable. Learn how to distinguish them so that you don't get fooled.

It is very easy to distinguish a stamped aluminium pan from the others in the shop. Apart from being the cheapest, they are also very thin and weigh almost nothing. But differentiating cast aluminium from stamped aluminium at first glance is a bit more difficult. That is why we recommend the not-so-scientific method of reading the label. Cast aluminium pans always boast this and have it written on the box in very large letters.

A bad non-stick coating can ruin a good pan.

In a frying pan, the non-stick coating is as important as the material it is made of. No matter how wonderful the cast aluminium is, if the coating is bad you will have wasted your money. But let's take it step by step. There are basically two types of coating: PTFE and ceramic. PTFE is the best known, the one we've always known, the one called Teflon - although Teflon is actually a brand, like lollipops. It had a very bad press a while ago, but don't believe everything you read because much of what was said is not true. And then there is ceramic, which became very fashionable a while ago thanks to the bad reputation of PTFE. Both have their pros and cons but, despite everything that has been said about PTFE, we recommend that, if what you want is for nothing to stick, you always choose PTFE. Of course, a quality PTFE, the one used by the frying pan brand you trust.

Induction pans are always more expensive, but they can also be used on ceramic and gas cooktops.

This point is essential, especially if you have or plan to have an induction cooker. Although induction pans are suitable for other surfaces – gas, ceramic, electric plates… – if you have an induction cooker, you need an induction pan. It’s that simple. And yes, they tend to be more expensive than the others. But the others don’t work on induction cookers, no matter how nice they are. So you’ll have to throw them away if you buy one. The good news is that recognising induction and non-induction is not a problem because manufacturers clearly indicate this on the label, but it is important for you to know that not all induction pans work equally well because making an aluminium pan work on an induction cooker is not so easy. It is also important for you to know that to cook comfortably and without problems with induction you have to take into account some things. Don’t worry, because they are simple. And if you don’t have induction and you never want to have it, take advantage of the opportunity to save some money, don’t spend money on induction if you don’t need it.

Details, details, details

And that's the most important part. The rest is details, details, details. But details also make the difference. The design of a frying pan is important, not only because it makes it prettier or uglier, but because a frying pan with a good design gives you more things than the others, and since we are going to spend 30 euros, it is better that they give us everything. A good design ensures, for example, that the heat is distributed evenly across the cooking surface and that the shape is right makes cooking much easier. The weight is also very important: it should not be too light, because it could tip over, but not too heavy either, because then it cannot be handled easily. But surely the most important thing is the handle. It should be comfortable and ergonomic and, if you want everything, it is better if it is removable. So before buying a frying pan, and after having looked at all the details, pick it up, move it, hold it and play with it a bit. Make sure it is practical and comfortable, because this one is going to last you many years.