Which pan for pancakes is better: cast iron, aluminum or ceramic

Pancakes are popular among our compatriots, in Europe, the USA. Foreigners call pancakes a national dish in Russia because they cook them on holidays and weekdays. Cooking does not take much time, so pancakes are fried for breakfast or served to guests. To make the dish tasty, aromatic, hearty, you need a special frying pan. The experts examined the models, selected durable, comfortable ones from those available on the market.

Each housewife keeps her own secrets of delicious meals for the family. Many admit that the frying pan affects the bottom line. It is worth trying to fry pancakes on a different dish, as the result changes. This applies to both appearance and taste.

choosing a pan for pancakes

Tips for choosing a pan for making pancakes

When preparing such a popular dish, you should rely on the recommendations of experienced chefs and the advice of ordinary housewives. The main requirement is even pancakes with a uniform ruddy color. They should not stick together or tear when turning over. You can cook using universal cookware, but pancake pans are more convenient.

There are three main recommendations for choosing:

  1. the height of the sides should not exceed 1-1.5 cm, because the pancakes are difficult to turn over;

  2. there are no strict requirements for the diameter, but the size of the pancakes depends on the size of the pan. Recommended – from 15 to 25 mm;

  3. the handle must be strong, firm and long so as not to burn yourself during frying.

Each person is guided by his own preferences, chooses utensils and cooking tools with this in mind.

Cast-iron pan

Cast-iron pan

The market and kitchen leader is the cast iron pan. The popularity of cast iron dishes is explained by the density, uniform heating, so housewives are actively buying them even today. Modern technology cannot match the reliability of this material.


  • reliability, durability, resistance to damage;

  • keeping the shape;

  • scratch resistance;

  • compatibility with all types of stoves;

  • thick bottom;

  • even distribution of heat;


  • severity, weight reaches 3-4 kg;

  • difficulties in cleaning from contamination;

  • susceptibility to rust, bloom, darkening;

  • absorption of oil, odors;

Lightweight pans are gaining popularity in the market, but they often deform when pancakes are fried for a long time. Cast-iron cookware is devoid of this drawback – it serves regularly for decades.

The main advantage when making pancakes is the thick bottom. It absorbs a lot of heat and distributes it evenly, so the dough is gently roasted until it is evenly brown.

The main disadvantage is the large weight of cast iron pans. They have to be constantly moved from place to place, but a weight of 3-4 kg will make this process tedious. A young girl who decides to please loved ones will hardly be able to do this.

Another problem is the exactingness of care. Cast iron is afraid of moisture, and after long cooking it should be calcined with salt. If this is not done, it will rust and turn dark in the first year of operation. The metal structure facilitates oil absorption. The surface must be thoroughly cleaned, otherwise the dough will roll into lumps.

Non-stick pancake pan

Non-stick pancake pan

Today, manufacturers are switching to innovative materials, in particular non-stick coatings. This approach allows you to reduce the weight of the dishes, while maintaining the positive aspects of making pancakes. Non-stick pans are fried no worse than cast iron, but they are easier to wash, clean and use. They are more often found on the market, including as part of kitchen kits.

Such pans allow you to cook delicious pancakes, but housewives face many inconveniences. First of all, the low heating temperature will not allow the dough to fry quickly and evenly, so the pancakes are thin and pale. The lack of oil affects the final texture of the pancakes, so households will notice the difference compared to a cast iron pan.

But even a beginner will make pancakes in a non-stick frying pan, because it is enough to pour out the dough and wait 1.5-2 minutes. If you add a little butter, the pancakes will be fluffier, more ruddy and juicy. Experts recommend choosing models with a temperature sensor that simplifies the task and protects against excessive overheating.

Another problem is proper care. The coating is afraid of metal shovels, knives and forks. Such models cannot be washed with powders and abrasive materials. If you follow these rules, then you quickly get used to the pan. It will last 5-6 years, keeping its original appearance.


  • instant preparation for work with a minimum amount of oil;

  • ease of use – suitable even for a beginner;

  • low cost;

  • easy heating;


  • the coating is sensitive to damage, therefore only wooden or plastic tools for turning over are allowed;

  • maximum heating temperature – 220 ° C (fast and strong heating will lead to deformation of light metal).

  • when washing, special washing brushes are required, soft sponges without an abrasive coating;

Aluminum pancake pans

Aluminum pancake pans

Aluminum cookware was once classified as innovative, but today it only attracts by its cheapness. The main distinguishing features are light weight, high thermal conductivity. It is covered with a special protective layer to increase safety. When choosing, you should be guided by the standard recommendations – the sides are no more than 2-3 cm, a thick bottom and a reliable handle. If the frying pan warms up well, keeps warm, then the pancakes will turn out to be ruddy, tasty.

In general, such models are quite reliable helpers in the kitchen, although there are more drawbacks. Beginners should not choose them. Experienced housewives fry ruddy and fluffy pancakes on them, but for this you have to carefully monitor the temperature and add oil in a timely manner. If you cook a batch of pancakes for 4-5 people at a time, then the pan will deform with strong heat.

The metal is classified as light, therefore it is subject to mechanical wear. Metal knives and paddles leave scratches on it. Damage to the protective coating will impair pancake cooking, leading to increased toxicity in the case of cheap pans.


  • instant heating in 1 minute;

  • low price;

  • easy care and easy cleaning without special detergents;


  • low thermal conductivity, poor heat retention;

  • toxicity of cheap aluminum without a protective coating;

  • sensitivity to mechanical stress;

  • high oil consumption;

  • susceptibility to deformation at strong heat;

Ceramic pancake pans

Ceramic pancake pans

Another innovative position on our list is ceramic pans, which are a generation ahead of non-stick cookware. The main difference in comparison with cast iron and aluminum models is environmental friendliness. The hostesses will delight in the attractive appearance. Models of this type are distinguished by a special coating of titanium-ceramic and a nano-composite layer. They are applied to a metal blank.

Such models are attractive in many ways. If it is recommended to replace ordinary aluminum pans if the upper protective layer is damaged, then such problems do not arise with ceramics. It does not emit toxic substances when heated, even if scratches appear on the top layer.

Models of this type can withstand heating up to 450 ° C, which is important for uniform frying and long cooking. The surface is resistant to damage and some models even withstand metal paddles and scrapers.

A ceramic frying pan will not differ in price for the better. But there are easily available analogs – metal models, ceramic coating. In this case, you need to carefully approach the choice, because quite often the market sells ordinary aluminum with enamel passed off as ceramics. Otherwise, this is a modern option that will delight household members with delicious ruddy pancakes.


  • resistance to burning, pollution;

  • high temperature resistance – up to 450 С;

  • environmental friendliness and absence of harmful substances when heated;

  • ease of cleaning without strong detergents;


  • risk of damage due to sudden changes in temperature;

  • high price;

  • difficulty in finding quality pans on the market;

  • proper surface care is required;

In the following articles, our experts tell you how to choose a high-quality frying pan, with which coating to choose a frying pan – Teflon or ceramic, compare the material of frying pans – aluminum or cast iron, an analysis of the best manufacturers of frying pans.

Attention! This material is the subjective opinion of the authors of the project and is not a purchase guide.

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