Although almost anything can be cooked in the pan (paella, for example, is still a similar tool), its primary use should be to saute or fry. For grilling, it is always better to buy an iron although, as we said before, good iron or stainless steel pans serve this purpose.

The Grill pan (กระทะ ปิ้ง ย่าง  which is the term in thai) should always be used using some type of fat. Here we always use olive or sunflower oil, but it can also be cooked using butter. The key is to correctly combine the amount of fat and the temperature at which we heat it according to the type of preparation. There are two (plus one) cooking techniques that are often used in the pan.

The Sauteed

This technique consists of cooking any product with a little hot fat with the intention that it browns quickly and is served immediately. It is used especially for small pieces (mollusks are a good example) or chopped genera (meat, vegetables or fish).

The Frying

Frying seems like the simplest thing in the world, and it may be, but still many people do it wrong. Unlike other preparations, poorly made frying multiplies the calories in our dishes, so we must be careful, and use electric pan (กระทะ ไฟฟ้า  which is the term in thai) for the best results.

How To Take Care Of Them

If you follow these tips your tools will endure much more:

• Before the first use, wash the pan with soap and water, dry it, and apply a thin layer of oil before cooking. This will cause the non-stick layer to not be damaged on first use and the food will not stick if it is a pan that does not have it.
• Avoid subjecting frying pans to sudden temperature changes, such as putting them under the tap with cold water just after cooking. If you do this, the pan will deform and will not distribute the heat evenly in the future.
• Be careful not to burn the mango. It seems silly, but if we do not focus the pan well or do not use it on the fire of the right size it can end up dismantling.
• Always use wooden or plastic utensils to avoid damaging the pan’s coating.