I need to invest in new cookware, stainless or nonstick? Which is the better choice and why?!
I need to invest in new cookware, stainless or nonstick? Which is the better choice and why?
I've been using nonstick for years, but now it seems stainless is being advertised more often. Is it really better?
Answers: A nice heavy-duty stainless is a good way to go. You'll have better temperature control, and you won't have to worry about all those little bits of teflon that come flaking off non-stick. And there's been some debate over whether the bits of teflon that end up in our food are dangerous or not.
I know stainless can be harder to clean up, but its worth it in the long run. I've bought used stainless steel pans at garage sales that were 30 years old, and in good enough shape to continue cooking with. Never seen a used non-stick pan that was still useable.
You may want to have one non-stick pan, just in case you're making something that's a huge pain to clean up.
Happy Cooking! Source(s):
Been cooking since I was four years old, and love it! I have read in the news recently that some non stick cookware has a toxic reaction on some foods.
Stainless is always better and safer but most people opt for non stick for a few reasons, one it's easier to clean and two it's less expensive.
If you invest in a good stainless set it will last a lifetime and you can use metal in them where as you can't in nonstick. I use stainless but must admit that I have a non stick fry pan on th e pot rack also. Buyer beware, if non stick gets scratched and it starts to peel from the pan, toss immediately! It is toxic! "invest?"
That sounds expensive, and despite the hype from the manufacturers and the cooking shows they finance, pots and pans shouldn't be that big a deal. Cookware oughta last for years, and generally cooks have pans that are their favorites.
I'd suggest that you replace anything that needs to be replaced with something similar to what you already have. But make sure that it needs to be replaces.
Someone devoted to the witchcraft of medical journalism is going to tell you that one sort of pan or another will kill you. Use your common sense.
Personally, I favor buying the stuff used. calphalon its hardcore nonstick its awesome its like cast iron but nothing sticks I like to have some of both. When doing chicken pieces or making things like scrambled eggs I like to have a non-stick pan. For most other cooking I use a stainless steel interior. Stainless is safer than teflon-type nonstick. That coating doesn't stay on the pans forever; it ends up in your food, and that causes obesity.
The *original* nonstick is cast-iron cookware. When you season it, you're filling the pores with pure carbon. It's safe - and it's nonstick.
The longer you use it, the better the seasoning gets. It's cookware that lasts for *generations*, unlike the cookware you're replacing.
It cooks better, too, because it heats evenly, eliminating the hotspots that even the most expensive stainless cookware has.
Oh, and cast-iron is cheap, too. I've used both Stainless and nonstick. Non stick is great but you must only use plastic utensils (so you don't scratch the teflon off) I tend to use my stainless more only because it has a better heat distribution, it CAN be a little harder to clean (like if you make rice crispy squares - YUM!) but it heats up and retains the heat better (my opinion) I also have a cast iron pan that I LOVE!! But it's really heavy!
A good "brand" of cookware is Langostina, it can be expensive but I just wait until it goes on sale to buy it. I never bought a "set" of cookware, I pick and choose the pieces I need.
Hope this helps! Happy cooking!