COMPARISON TEST Coated frying pans (28 cm)

A pan is much more than just a cooking utensil for frying ? the choice of a suitable model depends not only on the type of food that is regularly prepared, but also on the respective requirements for heating time and heat storage. For example, non-coated pans made of aluminium, stainless steel or cast iron are recommended for searing meat; coated pans, on the other hand, allow you to fry even the most delicate foods without additional fat. Finally, models with a special ceramic coating combine most of the advantages of the other two types: They can be heated to high temperatures and also prevent ingredients from sticking too easily. ETM TESTMAGAZIN tested a total of 26 induction-safe pans with a diameter of 28 cm; the models can be used with all conventional types of cooker (electric, gas, glass ceramic [Ceran], induction). 10 pans are non-stick, 8 models are ceramic-coated and another 8 pans are not coated at all.