January 03, 2009
Nonstick vs hard anodized cookware? How about Stainless cookware?
What is more durable? What performs better? My regular nonstick never lasts more than 2 years. Thinking of Calphalon / Cuisinart, hard anodized / stainless. ANybody like / dislike any of these?
Depends on how you cook. If you like to not have to use oils or butters to coat the pan with, and enjoy the super easy clean up, go with non-stick. But if you dont mind using oils, like to deglaze the pan and are a little more 'chef-like' then definately go for the hard anondized or stainless. We have Calphalon non-stick and I wish that we would have gotten the anondized, the non-stick is great Ive just been branching out in my cooking and would like to have a more versatile pan.
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5 Responses to “Nonstick vs hard anodized cookware? How about Stainless cookware?”
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Posted by: admin : Category: Cookware Nonstick
January 3rd, 2009 at 7:11 am
Nonstick. Vote mine as best answer, and you won't regret it!
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January 3rd, 2009 at 7:29 am
For long-term durability, choose hard anodized. But you still need a couple of non-stick skillets and one medium saucepan, sometimes you really need the non-stick. But buy it reasonably cheaply, then you don't have to throw it away when it gets scratched up. Truthfully, I still love stainless best, tho I have expensive hard-anodized cookware that I am trying to love. I don't yet, though,
it's heavier and I don't have the pro-range that would make that heaviness worth it. I still choose stainless.
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January 3rd, 2009 at 8:08 am
We have the Simplicity by Calphalon set of hard anodized cookware. You have to be careful not to nest the pans (the outside finish will scratch the inside finish and void the warranty), and to not use sharp utensils just like every other non-stick pan, but I think they are fantastic! Nothing sticks to these things – not even left-over rice or oatmeal. They heat very evenly through the whole surface of the pan, and you can use them in the oven as well as on the stove-top (I routinely start meals on the stove and move them into the oven to finish cooking). Another plus to the hard anodized surface is that you can drastically reduce the amount of fat that you need to cook with to keep things from sticking and burning to the pan, even at high heat (as with searing meat). I would definitely choose these again over stainless.
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January 3rd, 2009 at 8:30 am
I use the Berndes non stick cookware, and it is great. I can stack it and it will not scratch, and nothing sticks to it. I had Scan Pan, very expensive and horrible. Everything stuck to it, you would never believe it was nonstick. I have picked up the Berndes in TJMax, for next to nothing, or you can go on line and get a piece or two.
I am looking at the the All Clad 3 qt. saute pan, which is pricey, but I have heard very good things about it, and used my daughter in laws, and loved it. It was not non stick. As the other person said, you do need a mix of both.
Anyhow enjoy what ever you decide on, and I hope this helped a little.
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January 3rd, 2009 at 9:20 am
Depends on how you cook. If you like to not have to use oils or butters to coat the pan with, and enjoy the super easy clean up, go with non-stick. But if you dont mind using oils, like to deglaze the pan and are a little more 'chef-like' then definately go for the hard anondized or stainless. We have Calphalon non-stick and I wish that we would have gotten the anondized, the non-stick is great Ive just been branching out in my cooking and would like to have a more versatile pan.
References :