Comments on: which is better stainless steel cookware or nonstick cookware?

By: Tom

Tom — Tue, 13 Jan 2009 16:13:54 +0000

For the last 38 years I have been a professional cook, and a home cook, creating different foods in my kitchen. I do use stainless steel and non-stick. However, I feel that Surgical Stainless Steel is the absolute best, but, only if it is 5 ply or heavier. I have had a set of this type and it cooks with no or very little water. That makes your food taste better and much more nutritious. There are some sets of cookware that are not worth anything. Be careful, do not buy stainless steel, or any other kind of cookware on price alone. You could be very disappointed. I have found this site to have some good quality cookware. www,topchoicecookware.com

By: Robert

Robert — Tue, 16 Dec 2008 16:14:59 +0000

Stainless steel is much better. Once you get past the initially expensive investment of purchasing stainless steel cookware, you’ll find that stainless is easier to work with and will last much longer. It also tends to be better at browning foods. Stainless steel is also non-reactive towards all foods, which means that the metal of the pot won’t have any problems coming into contact with any food item. The extremely hard nature of stainless means that it is less prone to dents than other metals used in cookware.

Stainless steel won’t really rust but it can stain very easily. You need to clean it very soon after using it. Unless it is true stainless steel (what is known as the 18-8 alloy), it can be prone to some discoloration over time.

The alternative, nonstick cookware has a number of problems, the most important of which is the fact that the nonstick coating eventually breaks down over time, rendering the pot or pan less useful for its original purpose. The nonstick coating can break down entirely over time and foods can begin to stick to the bottom and sides of these utensils. You also have to avoid using metal spoons and other similar utensils with nonstick cookware, as the surface can scratch easily. Modern versions of nonstick cookware claim to be resistant to scratches from metal implements, but I have a hard time accepting many of these claims at this time.
References :

By: foodieNY

foodieNY — Tue, 16 Dec 2008 15:46:59 +0000

Stainless steel will never rust. I have a set of stainless, that includes the handles so that I can slide the pans in the oven safely to finish off dishes, like seared salmon. I start it on top of the stove and finish it in the oven. You can use any utensil and will not have to worry about it scratching, not to mention the flaking that often happens eventually with most all teflon pans. I think you get better pan sauces with stainless and you can whisk them without worrying about your pans finish.
References :

By: Scobill

Scobill — Tue, 16 Dec 2008 15:31:59 +0000

The stainless steel can look nicer if they are on show in the kitchen and the ones with copper bottoms certainly cook good on any hob .
The can be difficult to clean , although they are ok to put in a dishwasher.
I prefer non stick , and suggest you pay the extra to have the hard anodised type . They are by far the best utensils I have had . Just do not put them in the dishwasher !! they need to be hand washed , except for the lids if they are steel or glass
happy shopping
References :

By: Suzy

Suzy — Tue, 16 Dec 2008 15:03:59 +0000

I love my stainless steel or my cast iron alot more than the nonstick I paid more for. I've had it just a few months and the coating is coming off. Normally, with the stainless steel, I rinse it out as soon as I finish then let it soak with soap for a bit, empty, and use a steel wool pad to clean. Rust free and still spotless.
References :

By: Nette on the Bayou

Nette on the Bayou — Tue, 16 Dec 2008 14:38:59 +0000

I used to have non stick. I just threw away 2 pans that were peeling and those little pieces of black would have been in our food. Even if you use only wooden or plastic cooking spoons, it will eventually peel. I love my Stainless cookware. I also have some very old Cast Iron from my parents. I have 2 sets of Stainless Steel pots and pans, and I just bought a great skillet at Dillard's. It is by the Main Ingredients. Cleans well. If you cook something that is stuck on, 10 minutes soak in hot soapy water and Stainless comes out super clean. The heat is also more evenly distributed. The thicker the bottom, the better.
References :

By: jesully

jesully — Tue, 16 Dec 2008 14:29:59 +0000

I definitely like the stainless steel best. Buy good quality ones with a copper base which will spread the heat more evenly. They are pretty easy to clean and stay looking good for years. I also have 1 fairly large non stick frying pan. I like the choice.
References :

By: ruderitalin

ruderitalin — Tue, 16 Dec 2008 14:00:59 +0000

what you want to look for is special nonstick cookware that is resistant to scratchs from metal utensils. This way you get the best of both worlds…. I think T-FAL makes some.

And oh yeah, stainless steel doesn't rust. Thats the whole idea behind stainless steel.

Non-stick is 10 times easier to keep clean if u cook like me(high heat).
References :

By: carmella s

carmella s — Tue, 16 Dec 2008 13:43:59 +0000

I actually use both. But I like stainless better.
References :

By: Moneeka

Moneeka — Tue, 16 Dec 2008 12:54:59 +0000

Stainless and Cast Iron is best…Besides being an ideal heat conductor, cast iron heats evenly and consistently, it is inexpensive and will last a lifetime (actually several lifetimes) with proper care, and it is an old-fashioned way to cook fat free.
References :
I use cast iron and stainless steel