3 Review(s)

1. Material of the panPaniyaram pans are available in aluminium and cast-iron varieties. The material of the base determines the weight of the pan as well as the final cost. Aluminum is lighter, cheaper while cast iron is heavier and costlier.We checked all the brands for the base material and the coating on the pan. Does it have a non-stick coating? If yes, which type of coating does the pan have? If it’s a cast-iron pan, is it pre-seasoned or do we need to season it?2. Type of handleThe type of handle determines the ease of handling eventually. If the pan has small handles on either side, the handles are bound to get hot thus making it difficult to handle. It can lead to kitchen-related accidents. If the pan has a long bakelite handle, it is definitely much more convenient to use. 3. Quality of LidWhat is the material of the lid? Steel or glass? Does it get hot? Is the lid sturdy or flimsy? How is the knob on top of the handle? Does it heat up while cooking?4. The Final OutcomeHow well did the appe cook? Is the browning even or not? Is the pan able to distribute heat evenly? When we cooked the appe, were they able to retain their moisture even after cooling down? Usually, due to uneven heat distribution, the food can be undercooked or it can overcook very quickly.The taste of the appe was not a factor as that is dependent on the recipe, and not the pan.5. Number of Cavities/PitsHow many pits are there in the pan? 6, 9, 12 or more? How many appe can be yielded per batch?6. Ease of CleaningWe made sure to let the pan sit for a while before we cleaned it. This helped us gauge if the pan is easy to clean or not.7. PriceHow cheap or expensive is the pan? If it’s more expensive than their competition, what sets them apart? Does the pricing justify the quality of the utensil? 10. WarrantyThe warranty period was also a parameter while making the final decision.