Non-stick or cast iron? Compare pans for shallow frying and see which gives better crispiness.
1 Answer
For shallow frying, both non-stick and cast iron pans are excellent choices. Non-stick is a breeze for delicate foods, while cast iron is king for holding heat and getting a great sear.
Detailed Explanation:
Choosing the best pan for shallow frying really comes down to what you're cooking and what you prefer. A non-stick pan is fantastic for delicate items like fish, eggs, or paneer, where you want to guarantee no sticking and easy flipping, often with less oil. However, non-stick coatings usually aren't great with super high heat and might not give you that really deep browning. Cast iron, on the other hand, is a heat-retention champion! Once it's hot, it stays hot, leading to an incredibly consistent and deep golden-brown crust on things like cutlets, chicken, or vegetables. While it does need a bit more love with seasoning and cleaning, its durability and amazing searing power make it a top pick for many shallow-frying tasks.
Pro Tip:
No matter which pan you pick, always make sure it's properly preheated before you add the oil, and then the food. This prevents sticking and helps everything cook beautifully and evenly.