FAQs
The black frying pan used by Nigella was made by Alessi and is from the Mami range. The model number was SG110/30B. Unfortunately it appears that this may have been discontinued, though there are one or two still available from on-line sources. The pan handlers used by Nigella are made by Kitchen Grips.
Which frying pan would you buy and why? ›
Make sure you only buy a cast iron or a stainless steel frying pan that offers a non-stick surface. Weight: Make sure that the frying pan that you are about to buy is not that heavily weighted. Buying a heavy frying pan can make it difficult for you to move it from one place to another.
Why most of the frying pans are black in color? ›
A non-stick surface (black surface) is a surface engineered to reduce the ability of other materials to stick to it. Non-stick cookware is a common application, where the non-stick coating allows food to brown without sticking to the pan.
What makes a great frying pan? ›
Nonstick pans are a must-have for cooking foods that stick, like eggs, crepes, and pancakes, but do not do well with high-heat applications. Cast iron pans are the best performers when it comes to heat retention and shine when it comes to searing steaks or making cornbread since they keep a consistent temperature.
What kind of frying pans do most chefs use? ›
Most professional chefs use multi-ply stainless steel frying pans. These pans take a lot of abuse and use. If you watch a chef, they will squirt a bit of olive oil (or other oil) into the pan just before they use it.
Do black pans get hotter? ›
Therefore, if the pan has a dark coating, it absorbs more heat than a lighter color pan. This extra heat is then transferred to your batter (via conduction), which causes it to bake faster and potentially burn your cake.
Why is it best to use shiny pans not black ones for baking? ›
Light baking pans reflect heat, while dark pans tend to absorb it, which can make a difference in your baking. If you want foods to brown on the bottom, reach for a darker metal sheet pans because dark pans will absorb more heat and therefore more heat will radiate off the surface.
What's the healthiest frying pan to use? ›
This is a substance that is commonly found in many Teflon and nonstick pans sold nationwide and is thought to be dangerous when consumed in large quantities. As a safe alternative, stainless steel, ceramic, glass, and cast-iron pots and pans are the go-to materials to avoid risky ingredients seeping into your food.
Should you wash a frying pan after each use? ›
Once the pot is in use, you're not supposed to wash it with soap. (Think of it like APC jeans.) The heat from cooking will kill any bacteria and there's not much risk of anything growing on the residual layer of oil in the pan. It sounds counterintuitive, but it's safe.
What are the best type of pans to use? ›
Generally, stainless steel pots and pans are the most versatile. They tolerate very high heat, can be used in the oven, and conduct heat evenly across their surface, so there are no worries of cold or hot spots, even after much use.
Pan frying is a method that requires lower temperatures and incorporates monounsaturated fats, such as olive oil, canola oil or avocado oil. This is a healthier alternative since it requires cooking with more nutritious oils at lower temperatures.
