Nonstick vs Stainless Steel Pans


Knowledge of Stainless Steel Pans

The stainless steel pot is your kitchen workhorse. Look for a multi-layer pan with an aluminum or copper core. Aluminum and copper are heat conductors, and these materials are then coated with stainless steel, which gives the pan a nice non-reactive surface. Like its nonstick sibling, you need a pan with a heavier bottom for maximum, even heat transfer. Thin, lightweight pans are more prone to hot spots and dents more easily.

When to Use Stainless Steel Pans

You can cook almost anything in a stainless steel pan. They can be more difficult to clean, but if you use enough heat and fat, most foods won't stick to the pan because they'll sear, creating a crust that will release from the bottom. Foods that require higher heat aren't the only items you can trust with the stainless steel pan: Acidic foods, metal utensils, and nonstick sprays are also welcome. Plus, these pans can withstand higher heat on the stove and oven, making them ideal for menu items that require a high sears and oven finish, like steak, chicken, pork, and braises. If you're cooking like a small whole chicken, you can even use the larger version as a roaster.

When cleaning a stainless steel pan, you need to wait for the pan to cool down to avoid deformation or damage to the pan. We do not recommend putting stainless steel pans in the dishwasher. When cleaning, soaking might get you sorted if something is more difficult to remove, but if not, try some scrubs.

Choose the Right Pan

The main thing to keep in mind when using these pans is that they will work for you, but in order to do so, you must choose the right one for the dish you are making. Using the right equipment will not only make it last longer, it will also make you a better cook. So turn the heat down and make some crepes, or turn it up a little bit and grill your favorite protein or veggies to a deep golden brown. Lastly, hand wash the pans whenever possible.