A dish prepared in properly and competently chosen cookware will be delicious and retain all the beneficial microelements and vitamins. For example, you wouldn't cook milk porridge in an enamel pot as there is a high chance it would burn. Likewise, housewives know that stews turn out tastier in thick-walled ceramic or cast iron cookware. In general, each dish requires its own cookware. Science does not stand still. Today, induction stoves have appeared in our kitchens. Their advantages include energy savings and accelerated heating. Now, we must pay attention not only to the material a pan, for example, is made of but also to ensure it is an induction-compatible pan.
A frying pan with a ceramic coating has successfully secured its place in the kitchen. Its quality and functionality have been tested by housewives in practice. Time does not stand still, and manufacturers conduct daily developments. For instance, the addition of silver ions to the ceramic alloy makes it even more "beneficial". All that remains is to choose a lid for the frying pan and enjoy the dishes prepared.