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Wha benefits do stainless steel pots and pans over non-stick?
yesman2012
Posts: 2,104 Forum Member
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Am I right in thinking the only benefit is that with stainless steel you can use metal utensils (forks, etc) and not worry about scratching off the coating inside the pan?
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Stainless Steel also conducts heat in a more even manner
Personally I just cannot get on with non non stick because the dishes I cook in non non stick get ruined. I tend to cook low fat dishes so I find non stick essential.
Pans cost a lot less than a house, so many people are happy to throw out a pan that has nothing wrong other than its coating worn off. Others see the waste, and prefer to just clean them properly with a scourer after use so that they last a lifetime.
A big benefit (for me) is how stainless steel can be used to sear or brown meat and fish. Non-stick pans typically aren't supposed to be heated to the temperatures required.
As mentioned above, stainless steel should last a lifetime if properly cared for so in the long run they're good value for money.
If you want stainless steel cookware, especially pots and frying pans, invest in the ones that have a copper or aluminium core as these are better at conducting heat.
When using stainless steel for shallow frying, heat the pan till it's hot, let it cool just a little, and then add your oil. This will stop food from sticking so much.
Over that time I have had many many sets of non stick from the cheapest to the most expensive and the longest any have lasted is 3 years.
For me that says it all.
Also they can be put in the oven at any temperature and under the grill too.
I shall invest in stainless steel pots.
Thank you all.
You're a salesman's dream.
I have Raymond Blanc Anolon non stick saucepans and a Ceracraft Regis "stone" frying pan. The Ceracraft is seriously good. Tonight I cooked chopped onions and diced bacon ready for a savoury rice dish tomorrow - just a tiny splash of oil and afterward the pan is wipe clean with kitchen roll.
I do have stainless steel sauté pans but they do need extra effort in cleaning as food tends to caramelise and you have to stir more often.
I agree and they have the bonus that if you do have an accident they can be scrubbed clean too, we have hard water here boiling veg causes a line of limescale around pans, with the stainless steel a limescale remover takes it off same stuff removes non stick.
I will invest if you can come back in 30 years and show me your ceracraft are still as good as they are today.
Not at all, I actually need a big a*s stock pot.
He needs to first learn how to cook.
I make stock in a non-stick saucepan.
Never thrown a chicken carcass away.
No contest :cool: