Pancakes are "flat cakes", usually thin and round, made from starch dough, which also needs to add eggs, milk and butter. A pancake pan cooks them on both sides using oil or butter. The ancient Greeks made pancakes called tagenias, which translates as "pan". Check out the top fun and interesting facts about pancakes and pancake traditions from around the world below.
The first pancakes were fried cakes called Alita Dolcia (Latin for "another sweet") and were made by the Romans. They were made from milk, flour, eggs and spices and were very similar to modern pancakes.
William Shakespeare loved pancakes, often mentioning them in his plays. Maple syrup, often used as a topping, was originally a sweet drink discovered by the Algonquin Indians. The world's largest pancake weighed 6,614 pounds and was 49 in diameter.
The English town of Olney hosts an annual pancake race to celebrate Pancake Day. They have been doing this every year since 1445.
Cakes are found in almost every culture. Blini is a thin flat cake made from dough and baked in a pan. Dough is usually made from eggs, flour, milk or water, oil or melted butter. Sometimes the dough can be made from milk. The French crepe is thin and crispy. In France, it is common to touch the handle of the pan and make a wish while flipping the pancake while holding a coin in one hand.
Pancake pan: how to choose the best one
Delicious, fried, ruddy, in a hole, thin and fat - pancakes became popular in the world cuisine as soon as it appeared on the aspres. In those distant times, pancakes were baked on simple metal sheets and they hardly differed from flat cakes. Only with the advent of frying pans, cooking juicy rich pancakes became easy and affordable.
Any strong family should have a special pancake pan, or at least one pan in which you can easily cook pancakes. What about beginners who do not yet have time to buy the necessary utensils? Here it is easy to make the wrong choice, and the wrong pan is not only a waste of time and money, but above all, you risk losing your strength and confidence in baking pancakes. This article will tell you how to choose a pancake pan.
There are several types of pancake pans:
- with adhesive coating
- with ceramic coating
- with a marble cover
- Cast iron
Each type has its advantages and disadvantages. We'll give you a description of each type, point out the advantages and disadvantages, and take a closer look at the pans and their features so you can make the right informed choice about your pancake pan.
Pancake pan with non-stick coating
There are many types of coatings and they are all very effective, but you should consider the heating temperature recommended by the manufacturers is 200-220 degrees. This is a great option for those who are in a hurry and want to bake pancakes right away. The obvious advantages include low cost, ease of use, easy preparation for work and easy washing.
- Instant readiness for work
- low price
- Easy maintenance
- Less oil consumption
- The recommended heating temperature is 200-220 degrees
- The need to use wooden or polymer devices
The biggest disadvantage of non-stick pancake pans is the need for careful handling of the frying surface. The non-stick coating requires the use of non-metallic utensils such as wooden or plastic spatulas, as well as extremely gentle washing without the use of abrasive or hard brushes. Otherwise, such pans are quite convenient, require almost no oil, and even beginners can bake excellent pancakes on them. This is a great choice for those who are just starting to cook and haven't decided what they like.
How to choose a non-stick pancake pan
The pan should have a thick bottom, a comfortable handle and low sides. No need for a pancake pan lid. Choose the diameter of the pancake pan according to your discretion: if you like to pack the contents in pancakes - take 20-26 cm in diameter, if you like small fluffy pancakes - look at diameters of about 15 cm.
Pancake pan with ceramic coating
New generation non-stick pans with a unique ceramic coating. In appearance, these pans are made of cast aluminum, with a light or dark colored pan with a smooth frying surface, as opposed to slightly rougher Teflon. Ceramic is much more scratch resistant than Teflon, is non-toxic and, according to the manufacturers, has improved non-stick properties compared to Teflon.
- Better scratch resistance
- Ease of maintenance
- The price is higher than Teflon pans
Ceramic pans should be prepared for the first frying. After washing the new pan thoroughly and wiping it with a clean cloth, heat it on medium heat, add a little oil, spread it on the surface and lightly fry it on low heat. The ceramic layer absorbs a little oil, after which it will be possible to fry on such a pan without oil.
Care of the ceramic pan
It is not recommended to leave the pan unwashed after use - this will reduce its service life. After use, cool the pan and wipe it with a sponge in warm water. Although the ceramic coating is more scratch-resistant than the previous generation of non-stick pans, manufacturers still recommend using wooden or resin cookware.
Pan with marble cover
This is a new technology that only leading manufacturers have so far. We can say that the marble coating of pans is a logical continuation of the idea of ceramic composite as a material for the frying surface. Manufacturers are not in a hurry to reveal the secrets of the technology, but the description of the pans mentions the use of natural marble and granite in the production of a non-stick layer. These heavy-bottomed cast aluminum pans have a light-colored non-stick coating that contains natural marble. The pans have improved non-stick performance and better scratch resistance.
- Protected from scratches
- Does not require oil
- Relatively high price
Caring for marble coated pans is the same as for ceramic ones. Marble coating does not need to be baked and it is quite resistant to scratches, but manufacturers still recommend using soft appliances made of polymers and wood.
Aluminum pancake pan
Aluminum pancake pan is a very safe material, it is cheap, aluminum pan is very light and has high thermal conductivity, that is, it heats up very quickly.
- light weight
- quite budget
- Easy to prepare
- thermal conductivity
Aluminum pancake pans can be thin, medium, or thick-bottomed and thick-sided. We recommend exclusively thick-walled ones, because they retain heat better, heat more evenly and are less deformed by high temperatures. The pancake pan should have low sides.
An ideal pancake pan should have low sides and a long heat-resistant handle: this will allow you to easily remove and turn the pancakes. Some models feature removable handles that add versatility, allowing you to turn the pan into a baking sheet.
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