When buying cookware for your kitchen, you’ll no doubt be met with the choice between the all famous non-stick pans and the high grade stainless steel. Whereas both have their share of advantages, what’s important is to know what will work for you. Here are a few considerations to look into:
Type of food
Generally, non-stick pans are a go-to option when cooking delicate foods such as eggs, omelets, fish and pancakes. Due to their fragility, these foods will stick on a stainless steel pan where caution is not taken. Non-stick pans, as their name suggests, employ an outer coating that prevents food from sticking/burning. The non-stick nature also allows for use of little oil/butter to cook which is good for anyone trying to watch their health. Stainless steel pans, on the other hand, work greatly for stews and sauces that don’t burn. They also allow for browning or crisping, unlike their non-stick counterparts.
If you are thinking high-heat tolerance, stainless steel cookware are the way to go. The high grade steel can withstand a lot of heat without getting damaged. Non-stick pans on the other hand will only work with low and medium heat. Excessive heat removes the protective coating of the pan and can render it useless. The non-stick pans should therefore not be pre-heated lest they end up in the trash.
Using both stainless steel and the non-stick pans will require some level of maintenance. When it comes to cleaning, non-stick pans take the day. Stainless steel cookware require more effort to clean due to burn stains. Abrasive material or soaps should however not be used on non-stick pans to prevent losing the outer coating. Metal cooking sticks can also scratch the coating and should therefore be avoided.
Ultimately, you may require both types of cookware in your kitchen to serve your needs correctly. Go for non-stick pans so you can enjoy your eggs and can have an easy time cleaning. Pick the long-lasting stainless steel cookware for your stews and sauces; you can never go wrong with a good selection of both.