Choosing a Pan

In addition to the type of material, there are a number of other design and quality factors that you'll need to consider when selecting a pan to buy. Check the following features:

The Base

This should be made from a thick, heavy-gauge metal that will spread the heat evenly and will not dent or distort.

The Sides

Look for sides that curves gently into the base; this will ensure that all parts of the pan will be accessible to a spoon. A frying pan with a curved side will also enable you to roll crêpes and omelettes gently onto a plate without damage.

The Handle

Make sure that the handle is securely riveted to the pan and insulated from the heat so that it remains cool to the touch. Plastic and wooden handles are good insulators, but they may not be used in the oven. They may also split or warp if placed in the dishwasher. Metal handles may get hot; however, there are some 'stay-cool' styles available that remain cool when cooking on the hob, and may also be used in the oven.

You should also check that the handle is comfortable to hold; some pans have thin angular handles that cut into the hand when lifting or pouring.

The Lid

The lid should provide a tight seal to prevent steam from escaping, and be shaped so that the condensed water vapour falls back into the pan rather than dribbling down the outside.

Some lids are made of toughened glass so that you can see the contents of the pan during cooking without losing valuable heat by removing the lid. However, as the steam condenses on the lid, it can be quite difficult to see inside the pan clearly.

Lid knobs, like handles, should remain cool enough to touch. Plastic or wood remains the coolest; however, a metal knob will give you more flexibility as you will be able to use the pan in the oven.