Adhesive or non-stick?

When looking for the ideal frying pan, it is important to ask yourself what you want to prepare.
For example, a sticky pan is mainly used for frying ingredients at high temperatures, such as searing meat. A non-stick pan is mainly used for frying delicate ingredients and for frying on medium to low heat, such as breaded dishes or delicate fish.

The Kleefpans

A sticky pan is mainly used for preparing dishes at high temperatures, such as searing meat or frying all kinds of other ingredients perfectly golden brown and crispy. Since you achieve the best caramelization and crust formation for maximum flavor evolution with a sticky pan. Would you like to prepare more delicate products?
Then it is sufficient to provide some extra fat in the sticky pan.

Baking your dishes in a sticky pan creates brown deposits on the bottom of the pan, which are the perfect basis for delicious sauces.

The non-stick pans

For preparations at medium to low temperatures, such as simmering, heating and frying delicate dishes, such as all kinds of breaded dishes, delicate fish, etc., we opt for a non-stick pan.

Although the non-stick pan offers a less crispy, caramelized result, you can bake and fry without any worries with a non-stick pan. In addition, a non-stick pan offers the option of frying with little or no fat, which makes them ideal for low-fat baking and roasting. We have 4 different types of non-stick pans, namely: forged aluminum, cast aluminum with non-stick coating, pans with PTFE non-stick coating and frying pans with ceramic non-stick coating. The ceramic pan is the golden mean between a sticky and non-stick pan, as you can fry with less fat and still get a crust.