Non-Stick Pans: Are They All The Same?

Non-stick pans are generally made of aluminum and coated with a non-stick material, either PFOA-free Teflon or ceramic. They are ideal for cooking delicate foods that may disintegrate in stainless steel or cast iron, such as scrambled eggs, thin fish fillets, and pancakes. However, non-stick pans cannot be used for searing as they cannot withstand high temperatures.

On the other hand, stainless steel pans are more versatile and durable. They are suitable for cooking a wide range of foods, including proteins and vegetables, and can be used over higher heat. They are also oven-safe and more resistant to slip-ups in the kitchen.

Cast iron pans are another option, ideal for deep frying and searing. They retain heat well and are perfect for cooking cornbread, chicken pot pie, and charred vegetables.

In summary, while there are some key differences between non-stick, stainless steel, and cast iron pans, the best option for your kitchen depends on your specific needs and cooking style.

Non-stick pans are ideal for cooking delicate foods

However, it is important to note that non-stick pans have some drawbacks. The non-stick coating is delicate and can be damaged by high heat, metal utensils, and harsh cleaning methods. It is recommended to use non-stick pans over low to medium heat and to avoid using metal utensils or harsh scrubbers when cleaning.

When shopping for a non-stick pan, look for one with a thick, heavy bottom that distributes heat evenly. Cast aluminum is a good material choice for even heat distribution. Also, consider the type of non-stick coating, as some coatings may contain potentially harmful chemicals. PTFE (Teflon) coatings are the most common, but there are also ceramic coatings available that are free of PTFE and other potentially toxic chemicals.

Stainless steel pans are best for browning ingredients

Stainless steel pans are the best option for browning ingredients. They are also the best option for searing and sautéing. This is because they are more durable than non-stick pans, which have a coating that can chip or flake. Stainless steel pans are also non-reactive, so they won't introduce a "tinny" flavour profile to highly acidic foods.

Stainless steel pans are also better at browning ingredients because they are usually uncoated, unlike non-stick pans, and so you can get a better sear. Stainless steel pans are also more responsive to changes in temperature. If food is starting to brown too much, you can turn the heat down and a stainless steel pan will respond quickly to the change.

Stainless steel pans are also better for browning because they are compatible with proteins and vegetables. They are the best all-round option for home cooks. Stainless steel pans work well with most proteins, especially chicken, as the metal can easily brown meat while creating a rich flavour in the pan drippings. Stainless steel pans are also best for browning and caramelising vegetables.

The key to browning in a stainless steel pan is to heat the pan first before adding any oil or butter. It's also important not to overcrowd the pan, as stainless steel doesn't hold onto heat as well as other types of cookware.

Non-stick pans are easier to clean

Non-stick pans are designed to prevent food from sticking to the surface, making them easier to clean. They are coated with a substance such as polytetrafluoroethylene (PTFE), commonly known as Teflon, to create a slick surface that helps food slide out of the pan. This coating facilitates easy cleanup and makes the cooking process more convenient, saving time in the kitchen.

To clean non-stick pans, it is recommended to hand wash them instead of putting them in the dishwasher. The high temperatures and detergents used in dishwashers can break down the non-stick surface. When hand washing, use mild dish soap and a soft cloth or sponge to scrub the pan gently. Avoid using abrasive tools such as steel wool or scouring pads, as they can damage the surface. For burnt-on food or stubborn residue, a mixture of baking soda and water can be applied to the pan and scrubbed with a non-abrasive sponge before rinsing and drying.

It is also important to note that non-stick pans should not be overheated, as high temperatures can damage the coating. Stick to low to medium heat when cooking, and always ensure there is oil, water, or food in the pan before turning on the burner. Additionally, avoid using non-stick cooking sprays, as they can create a residue that builds up over time and ruins the non-stick surface.

By following these cleaning and maintenance tips, non-stick pans can last for years, making them a valuable addition to any kitchen.

Stainless steel pans are more durable

Non-stick pans are often coated in chemicals that can be altered under high temperatures. This means that non-stick pans cannot be heated to high temperatures, and they cannot be used for searing. Stainless steel pans, on the other hand, can be heated to high temperatures, and are ideal for searing. They are also oven-safe, and can be used for a variety of cooking methods, including roasting.

Stainless steel is a non-reactive metal, so it won't introduce a "tinny" flavour profile into a dish that's highly acidic. This makes stainless steel pans ideal for cooking tomato sauces, for example. Stainless steel is also better for browning ingredients, as it has a thin profile, and so the temperature can be controlled more easily.

However, stainless steel pans usually require more oil to avoid food sticking to the pan. They are also more difficult to clean than non-stick pans.

Non-stick pans are not suitable for high heat

Non-stick pans are made with a special coating that prevents food from sticking to them. This coating is made of a gas that is frozen and then compressed into a waxy substance. When heated, the coating will begin to flake and break down, releasing fluorocarbons into the air. These polymers are common in household products, but inhaling them is linked to respiratory illness.

To avoid this, it is recommended that non-stick pans are only used to cook things that require medium or low heat, such as eggs and vegetables. For cooking at high heat, it is better to use a stainless steel or carbon steel pan.

Additionally, non-stick pans should not be washed in the dishwasher, as the harsh soaps and high temperature can damage the coating. It is also important to never heat a non-stick pan when it is empty, and to avoid using metal utensils with them, as this can scratch and damage the coating.

Frequently asked questions