Pannen

Pannen is the Dutch word for pans or cooking pots and refers to a range of vessels used to heat and cook food. In Dutch-speaking contexts the term covers many forms of cookware, from everyday frying pans to saucepans and specialized pans used in both home and professional kitchens.

Common materials and construction include cast iron, carbon steel, stainless steel, aluminum, and combinations with nonstick coatings. Cast iron and carbon steel offer high heat retention and durability and often develop a seasoned surface with use. Stainless steel pans are durable and, when clad with a conductive core, provide even heat distribution. Aluminum pans heat quickly and are lightweight, though they may require protective coatings or better alloy formulations. Nonstick coatings (such as PTFE or ceramic) reduce sticking and enable gentler cooking but require careful use and maintenance.

Types and typical uses include frying pans for searing and browning, saucepans for liquids and sauces, and sauté pans with higher sides for tossing ingredients. There are also roasting or braising pans, grill pans, and specialized vessels like woks. Compatibility with induction stoves depends on material composition; ferromagnetic pans work on induction, while nonferrous pans require adapters or different cookware.

Care and maintenance vary by material. Cast iron and certain carbon steel pans are often seasoned and cleaned without soap, then dried promptly to prevent rust. Stainless steel pans are durable and commonly dishwasher-safe but may benefit from regular cleaning to maintain shine. Nonstick pans require gentle utensils and hand washing to preserve coating, with careful attention to heat levels and avoidance of metal scrapers.

With proper use and care, pannen can provide many years of service and form the core of a functional kitchen toolkit.