Pan guide: Which pan should you use for which dish?

Our range of pans

Pans are a dime a dozen. But which pan is best for you, your cooktop and your favorite recipes? These pans will make all your culinary dreams come true, and they’ve got a few extra tricks up their sleeves, such as low-fat cooking.

Perfect for beginners: the light aluminum pan

Almost everyone starts out with an aluminum pan since they’re so practical and so light that they can comfortably be tied to a backpack for use on a camping stove in the great outdoors: heat on, egg in, serve up. They are also perfect for delicate ingredients like fish and vegetables that don’t withstand cooking at high temperatures. If the pan gets too hot it can simply be held in the air and it will cool down quickly.

Lifting an aluminum pan from the cooktop is easy thanks to its low weight in every size. That’s why pancakes can easily be tossed skywards and land back in the pan! Such techniques are much more difficult to pull off with a heavy copper or stainless-steel plan, especially since the latter continues to sizzle for quite a while. Furthermore the nonstick coating means nothing gets stuck.

In addition the manufacturer has also given it flame protection. However, aluminum pans are not recommended for frying steak at high temperatures.

Pros and cons of aluminum pans:

Not suitable for high temperatures or induction

Light weight and an unbeatable price

Aluminum pan, pot, grill pan, spatula photographed on a black table from above. — Pans and pot made of aluminum

The all-rounder pan: The heavy, soft-grip aluminum pan

In the pan, set, go – this all-rounder can do it all. It’s clear just from touching it: With its soft-touch handle, it enables a secure grip and won’t slip out of the hands of even the most aggressive omelet cook. And since it’s like the mother of the beginner’s pan but with a thicker base (2.5 mm), it´s a little heavier but more versatile.

The strong material distributes the heat optimally and stores it so well that you can turn the heat off and set the table without fear of your dish going cold. It is perfect for everyday use, e.g. for vegetable, meat, fish, egg and noodle dishes or stews. Just don’t expect any crispy crusts. For this you should choose the next level up: the cast aluminum pan with its high material density and stability. Its optimal heat storage allows it to be heated to higher temperatures and thus deliver optimal results.

Pros and cons of cast aluminum pans:

Not suitable for searing steaks. The best option for this are aluminum pans with an extra-rough coating.

Perfect for delicate dishes that burn easily. Suitable for electric cooktops and induction hobs, less so for gas cooktops.

A ceramic pan with a fried egg and bacon on a wooden table, spices and vegetables in the background. — Ceramic pan

The reliable pan: The ceramic pan won’t let anything burn

Ceramic pans are among the more recent introductions, but they have already become a firm fixture in the kitchens of connoisseurs. They can cook anything from fried potatoes to steak, and they’re not above a good old-fashioned fried egg. You can rely on this pan because its non-stick coating won’t let anything burn.

The base is suitably thick at 2.5 mm, meaning it won’t loose the heat easily and it will store heat well to transfer it optimally and evenly to the food without any energy loss. This makes the ceramic pan ideal for things like stews, tender meat and juicy vegetable patties.

The pan has a special protection to prevent it catching fire on a gas cooktop. This brilliant cooking tool saves money and protects your health since it requires very little oil.

Pros and cons of ceramic pans:

We couldn't find any!

Ceramic is an excellent, scratchproof non-stick coating. It’s suitable for all cooking methods and cooktops, and its base even allows for use on induction hobs.

The upscale pan: the strength and beauty of marble

It looks like stone, but that’s only half the story: This high-quality pan is lined with marble on top of solid, forged aluminum to form a high-performance duo. Despite its higher cost this pan pays for itself in energy savings thanks to its optimal heat distribution. Furthermore it reliably cooks at high temperatures with barely any fat or oil. This makes the marble pan the ideal kitchen aid for chicken thighs, juicy seared meat and crispy fried potatoes.

This pan is a pro, ensuring a relaxed cooking experience and delicious roasted flavors even at high temperatures. The textured non-stick coating was designed especially to prevent food from burning even at high temperatures. It distributes the fat so well that the surface of the meat takes on a delicious flavor and crispy texture.

Marble coating is also a great choice in a grill pan: just brush it lightly with oil, turn the heat up high and sear the steak on both sides. The grill marks created by the ridges give it that barbecued appearance.

Pros and cons of marble-coated pans:

It's more expensive than the other pans.

Requires less energy and fat; can be used as a grill pan.

As good as new

Cleaning the pan

After frying, your pan needs the right care to ensure that your dishes continue to be a success. A stainless steel or other scouring pad for example is not suitable at all for removing food residues from coated pans, as they can damage the non-stick coating. It goes without saying that sharp knives or similar tools are just as unsuitable for removing crusts and other food residues from the pan.

It is best not to leave your pan for long after cooking and clean it with hot water as soon as it is only lukewarm or room temperature and clean it with a soft cloth until the water runs off.
If no spicy or strong-smelling food has been cooked in it, it is usually sufficient to wipe your pan with kitchen paper after use.
If coarse food residues stick strongly, there is an old trick: add a little baking powder, soda or dishwasher detergent to the pan, fill with water, leave to soak and bring to the boil briefly.

Tip: Use the right fat!

If pans are overheated or used with the wrong oil (e.g. cooking steak with oil that has a low smoke point), this usually makes the dirt even more stubborn. Peanut, rapeseed and sunflower oil are better at withstanding high temperatures than cold-pressed olive oil and butter! Salt, pepper and other spices on the meat aren’t good eather for the non-stick coating in the long term, so it’s best to season steaks etc. after cooking!

We recommend: PAUDAR frying powder