Pans are one of the indispensable kitchen utensils in every family. However, to choose a good and durable pan, housewives need to pay attention to some characteristics, especially the bottom of the pan to make a smart choice.
Material and thickness of the magnetism layer
The bottom of the pan is usually made of many layers of metal pressed together. The outer magnetized steel layer also needs to have a standard thickness and iron content for the induction cooker to recognize well. If the layer is too thin, the heat transfer efficiency will be significantly reduced, causing power loss.
When choosing, housewives should use a small magnet to test the absorption at the bottom of the pan. The stronger the magnet absorbs, the better the compatibility of the induction cooker with the pan will help shorten cooking time.
Pan-bottom flatness
Induction cookers effectively transmit heat through direct contact on flat glass surfaces. Pans with bulging bottoms will also create air space that hinders electromagnetic sensing.
This causes the heat sensor of the induction cooker to operate incorrectly, easily leading to self-disconnection due to local overheating. Housewives should prioritize choosing pans with flat bottoms as well as limiting the use of pans that have been deformed due to impact or used for too long.
Avoid honeycomb pan bottom design
Currently, honeycomb pan bottoms with tiny holes are common on the market. This type of pan bottom is usually quite cheap but easily peels off the adhesive layer after a period of high temperature exposure.
Especially cleaning small holes at the bottom of the honeycomb pan will take quite a long time. If grease accumulates for a long time, it will reduce the ability to catch sparks as well as make it difficult to clean the kitchen glass surface. Conversely, the cast pan bottom, although heavier, has superior durability as well as stable heat retention.
Limit heat shock causing deformation
Many housewives have a habit of pouring cold water into the pan immediately after cooking, and this method easily damages the product. Sudden temperature changes cause the metal layers on the bottom of the pan to have different elasticity, leading to the phenomenon of the bottom of the pan being blistered or bent.
When the bottom of the pan is no longer flat, the cooking efficiency will be significantly reduced. Housewives should let the pan cool or use warm water for preliminary cleaning to protect the multi-layered structure, which will help the bottom of the pan maintain long-lasting durability.
