Iron Vs Non-Stick: Which Pan Should You Choose?

When it comes to choosing the right cookware, home cooks have a variety of options, including stainless steel, non-stick, and cast iron. Each type of pan has its advantages and disadvantages, and the best choice depends on the specific cooking task at hand. This article will introduce the topic of which pan is better: iron or non-stick by exploring the unique properties of each type of pan, their pros and cons, and how they perform in different cooking scenarios. By understanding the strengths and weaknesses of iron and non-stick pans, cooks can make informed decisions about which pan to use for different dishes, ultimately improving their culinary creations.

Iron pans are more durable but harder to maintain

Non-stick pans, on the other hand, are easy to maintain but generally less durable. They are sold ready-to-use and should retain their slick cooking surface through multiple uses. However, they are not as durable as iron pans and may need to be replaced every few years.

Iron pans are superior when it comes to high-temperature cooking, such as frying steak or deep-frying. They are also excellent for searing meat and achieving a good colour and flavour. In contrast, non-stick skillets are best used at medium heat or medium-high at most, as the chemicals used in their coatings can degrade and be released at very high temperatures.

Iron pans are also ideal for oven-based cooking, as they can be moved easily from the stovetop to the oven. Many non-stick skillets are also oven-safe, although not all, especially if they have elements such as a silicone handle. Additionally, non-stick skillets should not be used for broiling.

Iron pans are also favoured for baking due to their heat retention properties. Baked goods cooked in iron skillets often have a deeply coloured, crisp crust. Iron skillets also tend to have angled seams between the sides and bottom, resulting in sharper, more stable corners on baked goods.

While iron pans are more durable and versatile, they do require more maintenance. Non-stick pans, on the other hand, are easier to maintain but may need to be replaced more frequently. Ultimately, the best pan for you will depend on your specific needs and preferences.

Non-stick pans are easy to maintain but less durable

Non-stick pans are best suited for delicate foods that may disintegrate or stick to the pan, such as scrambled eggs, thin cuts of meat or fish, and quick-fire breakfast items. They are also ideal for cooking with less oil and are typically lighter, cheaper, and easier to clean than cast iron pans.

To maintain a non-stick pan, it is recommended to hand wash them instead of using a dishwasher as the hot temperatures and detergents can break down the non-stick surface. Avoid using metal utensils as they can scratch and chip the coating. Instead, use wooden, plastic, or silicone utensils. Do not cut food in the pan with sharp knives or utensils as it can damage the coating. It is also important to avoid overheating the pan, as high temperatures can damage the coating and release potentially dangerous fumes.

While non-stick pans are convenient for certain types of cooking, they have a shorter lifespan compared to cast iron pans. The non-stick coating will wear off over time, and food may start to stick to the pan. Proper care and maintenance can help extend the lifespan of non-stick pans, but eventually, the coating will degrade, and replacement will be necessary.

Stainless steel is highly regarded by professionals but harder to use

Stainless steel is a highly versatile material for cookware, and is widely used by professionals. It is ideal for boiling, sautéing, and baking, and is especially good for small-batch baking as it retains heat well and cooks food evenly. It is also easy to clean and care for, making it a good option for novice cooks.

However, stainless steel pans are harder to use than non-stick pans. Food can stick to the pan, so you need to use more oil and cook on a lower heat to prevent this. Stainless steel pans are also more expensive than non-stick pans.

If you're looking to buy a stainless steel pan, it's worth investing in a good quality one. Look for a pan with a fully-clad design, which means it has a cooking surface and walls made from full sheets of bonded metal. This type of design is more durable, heats more evenly, and is easier to clean than a disc-bottom pan, which has an aluminium-core disc welded to the bottom.

Another thing to consider is the weight of the pan. Lightweight skillets don't retain or distribute heat as well as heavier pans, which can lead to uneven cooking and hotspots. On the other hand, very heavy pans can be impractical for everyday use as they are uncomfortable to move around the stove or transfer from the stove to the oven.

Finally, make sure you choose a pan with a comfortable handle that is easy to grip. Some handles can get very hot, so it's worth checking reviews to see if this is a common issue with a particular pan.

Non-stick pans are usually more affordable

Non-stick pans are a great option for cooking delicate foods that may disintegrate in a stainless-steel or cast-iron pan, such as scrambled eggs, thin cuts of meat or fish, and breaded items. They are also ideal for quick-fire breakfast items on hectic mornings.

Non-stick pans are best used at medium heat or medium-high at most. At very high temperatures, the chemicals used in non-stick coatings can begin to degrade and be released. However, cooking at the recommended heat will not let you get close to this level.

While non-stick pans are generally safe to cook with, there are some health and environmental concerns associated with the production of non-stick coatings. The coatings are delicate and will eventually wear out, so it is not recommended to buy a large set of non-stick cookware. Most people only need one or two non-stick pans to round out their cookware collection.

Non-stick pans are typically cheaper than cast-iron pans, making them a more affordable option for those looking to add a new pan to their kitchen arsenal.

Cast iron is the original non-stick pan

Cast iron is often called the original non-stick pan. For centuries, cast iron was the only non-stick option available. It is a naturally formed coating that is created when fats are heated to a certain point, causing them to reorganise into something resembling a plastic coating and bond to the metal.

While cast iron skillets need to be seasoned, they are easy to repair and their coating improves with age. Commercially manufactured non-stick skillets, on the other hand, rely on a chemical-based coating that may degrade and release chemicals at very high temperatures. A well-cared-for non-stick skillet can be expected to last a few years before needing replacement.

Cast iron skillets are also more versatile than non-stick pans. They can be heated to much higher temperatures, making them ideal for searing meat and deep-frying. They can also be safely moved from the stovetop to the oven, which is not always the case for non-stick skillets. Cast iron's heat retention makes it attractive for baking, and its angled seams produce a sharper, stabler corner on baked goods.

That being said, there are certain foods that are a safer bet in a non-stick skillet. Eggs and fish, for example, can be tricky to cook in cast iron, even when it is well-seasoned. Non-stick skillets are also better for stir-fries, pan-frying breaded foods, and pancakes, as they don't let bits of butter and batter burn onto their surfaces.

Frequently asked questions