Types of Pan Materials

Cast iron is very susceptible to rust, and must be seasoned properly before use (see box, below).

Great care must also be taken when cleaning and storing this type of pan. Although a small amount of soap can be used when washing a well-seasoned pan, other cleaning methods are generally recommended to preserve the seasoned coating. These include:

• scrubbing the pan with boiling or near-boiling water and a stiff nylon brush
• rubbing the inside with a tablespoon of a coarse salt, and then rinsing with cold water.

Pans should be dried well after cleaning, and coated with a light layer of vegetable oil before storing.

Seasoning Steel and Cast Iron

All new cast-iron and steel pans should be prepared for use by seasoning them. This will produce a smooth black seasoning layer that protects the cookware from rusting, provides a non-stick surface for cooking and prevents food from interacting with the pan.

1. Heat the pan slightly, then wash thoroughly in hot soapy water to remove any dirt, rust or protective coating.

2. Dry the pan and put it into the oven at 230°C/ 450°F/ Gas Mark 8. Leave until the pan has reached the temperature of the oven.

3. Carefully remove the pan from the oven and leave to cool until you are just able to handle it.

4. Using a rag, apply a very thin layer of lard or hydrogenated cooking oil to all the surfaces of the pan. Do not use polyunsaturated fats as these will turn rancid.

5. Once coated, place the pan back in the oven at 200°C/ 400°F/ Gas mark 6 for 30 minutes.

6. Turn the oven off and leave the pan inside the oven to cool down slowly.

Steel

Although a heavy raw steel frying pan, crêpe or omelette pan provides even heating and quick heat conduction, they are also very susceptible to corrosion and distortion by heat. They should always be well-seasoned (see box, above) before first use.

Pans should be thoroughly dried before being stored, and if they are not used very often, coated with a thin layer of vegetable oil before being put away.

Enamelled Cast Iron

Enamelled cast iron is a strong, sturdy material that is a good, even conductor which retains heat well. These properties make it an excellent choice for stove-top and oven cooking, especially for casseroles and stews that are started off on the hob and then left to simmer in the oven.

Enamelled cast iron will not rust, and may be cleaned by simply washing in hot soapy water, gently scrubbing off any stuck-on food. Soaking will help to loosen any stubborn food, as will the use of a plastic scourer.

Enamelled Steel

This type of pan must be treated with great care; if heated too strongly, they will warp and shed their enamel coating, and if cleaned with an abrasive substance the metal underneath will become exposed. They are also easily chipped - especially if they are knocked or banged when hot.

Copper

Copper is an excellent conductor of heat; however, this metal also reacts with food, liquids and air to form a poisonous layer of green verdigris. For this reason, the inside of any copper pan must be coated with another metal, such as stainless steel.

Copper also needs constant polishing to keep it shiny and bright.

Non-stick

Non-stick surfaces are particularly useful for milk pans and frying pans, allowing the food to be released quickly and easily. However, traditional non-stick surfaces such as Teflon cannot be heated to the very high temperatures needed for some cooking, as it will cause the surface to peel. Metal utensils will also scratch the surface, exposing the metal beneath.

There are now non-stick surfaces available which do not have the drawbacks of traditional surfaces; ceramic titanium is safe to use with all types of kitchen utensils and may be heated to high temperatures. Although much more expensive than Teflon versions, a titanium non-stick pan will last much, much longer.

Combinations

All metals have their drawbacks, and no one type can produce 'the perfect pan'. Many manufacturers solve this problem by producing pans that combine various metals in such a way as to maximise their best qualities and minimise their negative points. Successful combinations include:

• stainless steel with a thick aluminium or copper base
• cast iron coated with enamel
• copper lined with stainless steel
• aluminium sandwiched between an outer layer of copper and an inner lining of stainless steel
• aluminium lined with a non-stick finish