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Frying pans
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| These are available in a variety of different shapes and types and represent the ideal utensil for all types of cooking, such as frying, browning and sautéing, with the addition of little or no condiments. The choice of materials is really basic: the food is exposed to high temperatures for a relatively short time and the preferred material is therefore aluminium-coated copper since this is the best conductor of heat. |
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Great strides have been taken by using anodised aluminium covered in a non-stick material: modern products are better resistant to high temperatures and are available at competitive prices. Once you have bought your frying pan, it should only be used with utensils that won't scratch it; rubber spatulas and wooden utensils are preferred.
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A kitchen classic. You should have one set or at least two or three, varying in diameters from 15 to 30 centimetres, made from a fairly thick material, in order to meet the wide range of demands - from fried egg to vegetable sauces for pasta or even opening mussels and clams.
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These are square-shaped frying pans, made from cast iron or very thick aluminium, with a non-stick coating, characterised by a grooved base that allows cooking fats to drain away and not come into contact with the food. They are ideal for preparing grilled meat and vegetable dishes without having to use a barbecue.
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With a more and more international cuisine on the increase, even this utensil has become an everyday tool in of our kitchens. These are semi-spherical in shape and can be made from stainless steel or aluminium, in such a way that all the ingredients are continually being mixed and always fall to the centre, where the heat is concentrated. It is ideal for classic sautéed dishes. Particular care is needed with your wok's maintenance: if the base is non-stick a normal detergent will suffice; if it is iron or cast iron, do not use water but wipe down with a rag or kitchen towel after every use.
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This is a frying pan with two identical handles, thus making it easier to carry straight from the oven to the table. Shallow but copious, it is used for preparing the deliciously rich Spanish dish from which it takes its name. The non-stick base and the cover with its handle allow perfect cooking every time.
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