Avoid mistakes, cook better: What is best prepared with which pan?

“A good coated skillet can be used in many ways in the kitchen,” says Grandits. Suitable for thin-skinned fish or omelettes, fried eggs or hash browns (foods that can often stick or burn in an uncoated pan). Instead of traditional Teflon pans, Grandits recommends special honeycomb-pattern coated pans (see photo). “They are sturdier and more durable than Teflon pans and have similar nonstick properties,” says Grandits. You can also use metal scrapers on such pans without damaging the coating. But the same goes for all coated pans: They should not get too hot, as this will damage the coating in the long run.

“A cast-iron skillet is virtually indestructible,” says Grandits. They can get super hot and can be used in the oven, on the stove, or over an open flame. “High temperatures help create a nice crust on fries or steak,” says Grandits. Despite the relatively complicated maintenance, she discovered cast-iron pans for herself last year. A cast iron pan should be seasoned regularly with oil to form a protective layer known as patina. This is also due to repeated cooking. According to Grandits, the oil burns inside the cast iron so that the pan gradually acquires a natural, non-stick coating. “The more you use a cast iron skillet, the better it gets.” The only thing you need to be careful about, says the top chef, is acidic dishes (such as tomato sauces or dishes containing wine, vinegar or lemon juice). “The acid can dissolve the patina and lead to a metallic taste.”

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“Stainless steel pans are suitable for vegetables, sauces or fried dishes,” says Tanja Grandits. They are very sturdy and insensitive, and unlike cast iron pans, they won’t get damaged if you deglaze something with vinegar, wine, or lemon juice and let it simmer for longer. Grandits says the right temperature is crucial when frying to ensure the fish, steak or fried egg doesn’t stick. However, regardless of the temperature, some dishes are difficult to prepare in a stainless steel pan: scrambled eggs, hash browns, or pastries such as spaetzli. Grandits prefer to use a well-seasoned cast iron or coated skillet here.