May 09, 2016
Stainless Steel or Nonstick Cookware?
Trouble deciding on non-stick or stainless steel for your cookware? Here are some tips if you’re a first time buyer or thinking of switching your old one for new ones.
Image by Two Kitchen Junkies
Durable (Usually lifetime) |
Durable if good quality |
Require oil, butter or lard to keep the food from sticking. |
Healthier cooking and eating habit (uses less oil or butter meaning less fat!) |
Food Sticks sometimes |
Food does not stick |
Require more time to get the grease stain off |
Easy clean-up & require little maintenance |
Heavy |
Lightweight |
Able to withstand high heats, easily achieve crisped, golden or browned food |
Only medium to medium high temperatures (although many health experts believe the non-stick cooking material brought to high heat might result in dangerous “off gassing” of toxic fumes, Tobby Amidor, FoodNetwork.com’s nutrion expert, claims this possibility is no more threatening than the fumes given off by everyday cooking oils |
Excellent for searing meats, boiling pasta, potatoes or making homemade bone broth. |
Great for low fat cooking, eggs, pancakes, delicate fish etc. |
More expensive but consider it an investment due to the durability |
Great for money and time |
Top chefs have no longer put them in competition. Rather, understanding their difference and their importance for different types of cooking may help you achieve your perfect dinner.
Recommendation
Paderno Stainless Steel Sauce Pan 2 Handles
NOW: $121.20
UP: $151.50
More Stainless Steel and Nonstick at Pantry Pursuits
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