Which type of cookware is better? From our research and experience, stainless steel cookware is better overall; it sears the food faster and it helps you make great pan sauces. Nonstick on the other hand, lends itself to cooking the foods that have a tendency to stick to the pan and burn such as eggs, omelets, pancakes, grilled cheese, crepes, etc.
Watch this demonstration and convince yourself:
| Stainless Steel | Nonstick |
| Durable (usually lifetime) | Durable if good quality |
| Non-reactive | Somewhat non-reactive |
| Food sticks sometimes | Food does not stick |
| Bright inside (easy to see food) | Dark inside (hard to see if fond is forming) |
| Heavy | Lightweight |
| Looks beautiful | Not very good looking |
| Great for pan sauces | A good fond is difficult to achieve |
| Best overall cooking surface | Good for low fat cooking, eggs, pancakes, etc |
As you can see there is a pan for every thing. It’s all about using the right tool for your recipe.
We recommend: All-Clad Stainless 12″ Frying Pan with Lid
- 3-ply bonded stainless steel construction
- Easy to clean 18/10 stainless steel interior
- Solid cast stainless steel handles
- Lifetime warranty
This skillet is the ideal combination of professional performance and dishwasher-safe cleaning.
GOOD: Calphalon Nonstick 12 inch Covered Skillet
Do you have anything to say? Please leave your comments.
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