When should I use nonstick, and when should I use stainless steel?!


Question: When should I use nonstick, and when should I use stainless steel!?
Answers:
Stainless for general

Cast Iron for frying and oven roasting

Non-Stick NEVER! These have cancer causing coatings!.Www@FoodAQ@Com

Honestly, I would go with stainless steel the whole way!. Given it can be a mess sometimes to clean up being that its "not" non-stick!. But stainless steel I feel heats up more evenly and if you use a olive oil then the nonstick shouldn't be that big of a deal then!.

FYI: I read that if you use a nonstick pan and cook at a high heat in a non-ventilated area there is a "flu like" condition you can get from inhaling a chemical released by the nonstick coating!. but I rarely cook on a high heat!.Www@FoodAQ@Com

non stick is ok in egg pans and baking pans!. all others i would use stainless, copper, high carbon, or cast iron!. or enamelled cast iron cassaroles!.

ADD in response to awake, above, i agree!. the gas from heated teflon can kill a parakeet in minutes!.Www@FoodAQ@Com

Honestly, I wouldn't use nonstick!. It's just not safe!. If you absolutely have to, I'd use it only for something like an omlette where you don't want it sticking to the pan!. I've been using stainless for a few years now and I wouldn't go back to nonstick even if it were safe!.Www@FoodAQ@Com

Non stick is for lower heat cooking!. If you need to sear meat or quick fry it before finishing the dish, use stainless!. (High heat cooking in nonstick makes the coating come off later on!.)Www@FoodAQ@Com

nonstick good for bean and sauses so they dont stick!. stainless only good for boiling!. everthing elses sticks to the panWww@FoodAQ@Com





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