Skillet

Skillet : Round, low-rise, long-handled metal kitchen utensil; It is especially used for frying. Of Latin origin, this term is very old in Castilian ( XIII century ).

Summary

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  • 1 History
  • 2 Skillet Precautions
  • 3 Features
  • 4 Some practical advice
  • 5 Sources

History

In Spain the frying pan is mostly said and the little use with a masculine article is popular. In some American countries, from Mexico to Chile, the two matches alternate; in Argentina , on the other hand, the frying pan is the usual form also in cultured speech. In Peru , its use is associated with the feminine article in cultured speech and with the masculine article in popular speech. The use of the word frying pan has clear variations depending on the geographical area.

Proponents of the masculine gender of frying pan often argue that, although in Latin sartago was feminine, in general, all the finished nouns are masculine: platform, eden, warehouse, embankment, and that for this reason herren and plantain, which were feminine in Latin ( ferrago, plantago), have been made masculine in Spanish. They think the same thing happens with frying pan.

Skillet Precautions

  • The pans undergo tough tests during use.
  • They must withstand very high heat and withstand sudden changes in temperature when adding cold liquids.
  • The surface must be resistant to shovels.
  • WMF pans meet all of these quality requirements.
  • They are characterized by being made with the best materials and by their excellent manufacturing.
  • When cooking, place the pan handle inward so that it does not get in the way. Otherwise it could collide with it and spill the contents over it (the classic accident with boiling oil). But be careful that the handle is not placed on another burning fire, something especially dangerous if it is made of plastic or wood, as it can burn.
  • Do not heat the empty skillet as this damages the material. Teflon can emit toxic substances if heated to more than 280 ºC. But even in that case, the amount of toxic substances that can be concentrated in a room that is usually ventilated is totally safe for man. Birds, for example, could be affected by these emanations … but also by those that arise from any food that, in an oversight, has been burned more than necessary.
  • Are you afraid that some Teflon particle will end up mixed with your food? Don’t worry: it is inert and harmless to man, even if swallowed in small amounts.

characteristics

The most common materials for making pans are:

  • UnalloyedIt is appropriate for all types of kitchens.
  • Cast metals such as cast steel, cast iron, and cast aluminum: They have the drawback of weighing more, but are preferred by great chefs because they do not easily overheat and heat is more evenly distributed. Thanks to the thicker material, they allow more uses than just frying and sautéing.
  • Aluminum: it is a light material that achieves optimum heat distribution. However, it is not indicated for induction cookers. Aluminum is an oxidizable material. It is questionable if its ingestion produces brain damage, so it is not convenient for food to come into contact with aluminum.
  • Of copper: were more prevalent in ancient times, although its use has been restricted by the high price of copper, its advantages of high (no stored heat, but can also be a disadvantage), lightness, and thermal transmission copper it is stainless.
  • Stainless steel: it can present problems in the mentioned induction cookers.

There are many types of frying pans on the market, but they could be divided into three different groups:

  • Cast iron skillets
  • Non-stick ceramic frying pans
  • Non-stick Teflon pans

Much has been said and published about the contraindications of non-sticks that are still mostly marketed: Most pans use PTFE (polytetrafluoroethylene), also known as Teflon in its non-sticks; It degrades from 260ºC and emits toxic gases.

To manufacture PTFE, perfluoroctanic acid (PFOA) is required, which in addition to being extremely contaminating, can be considered a carcinogen, that is, it can cause cancer.

Why are the new GreenPan pans green? Because unlike the more common PTFE-containing non-sticks, 50% energy is used in the manufacturing process of the new Thermolon non-stick coating (without PTFE) of GreenPan pans and considerably reduces CO2 emissions.

Also, PFOA is not used which is very persistent in the environment. GreenPan’s ecological product philosophy is reinforced with the use of recycled materials in packaging, packaging and communication.

Furthermore, GreenPan is a fully recyclable product. Why are the new GreenPan pans healthy? PFOA is used in the manufacture of PTFE non-sticks, which has been detected in human blood.

The EPA, the Environmental Protection Agency, considers PFOA as a probable carcinogen and has approved a resolution requesting the start of the process of eliminating PFOA from 2010 and its total disappearance from 2015. The non-stick Thermolon from GreenPan does not contains neither PTFE nor PFOA.

Some practical advice

  • It is recommended to avoid the use of metal spoons to avoid scratching the interior of the pans. During cooking, utensils made of wood or plastic can be used instead (the latter discouraged because the plastic degrades with heat, mixing with food, and being generally toxic and carcinogenic plastics).
  • It is advisable to wash the pans with a sponge avoiding to put them in the dishwasher or the use of metallic scouring pads.
  • To avoid heat loss, it is essential to choose the pan that best suits the size of the kitchen. With this, globs and odors due to spills on the fire will also be avoided.
  • It is essential to orient the handle of the pan towards the interior of the kitchen to avoid possible domestic accidents.
  • It is important that the handle is made of an insulating material to avoid heat in the hand, although a high heat dissipation of the metal can solve this problem. The insulating material of the handle, generally plastic, also serves to give a more ergonomic shape to the handle of the pan.

 

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