Over the years, stainless steel pans have been used in every kitchen, but over time, non-stick coating pans became the priority of the people. That doesn’t mean stainless steel skillets are less convenient and functional. Indeed, the right cookware has a huge impact on your happiness in the kitchen and will help create a new dish or special dish to cook.
The wrong skillet, on the other hand, makes cleaning task frustrating, ruin your dishes, or even require expensive pans to be dumped in the bin.Although nonstick cookware and stainless steel shouldn’t be viewed as opposite choices, you just need to understand how they differ from each other to be sure which one gives you the best cooking results.
| ♦ Tramontina Fry Pan Stainless Steel |
♦ Sensarte Nonstick Frying Pan |
 |
 |
| Check This | Check This |
Along with inspecting the quality of these two, know their pros and cons.In this article, we’re going to break down the differences between stainless steel and nonstick cookware, so you can choose the right one for all your dishes.
About Stainless Steel Pans
Stainless steel doesn’t have non-stick layers and is made of stainless steel. Stainless steel pans are your kitchen rock. These pans have a central aluminium layer or copper core. Since aluminium & copper are good sources for conducting heat, thus coating layers of these materials in stainless steel provide the pans with a non-reactive and beautiful finish & shine.
Plus, they enable for more even cooking. The best thing about stainless steel is that they are great for browning and searing food, and is oven-safe. Keep in mind that a pan with a heavier base is ideal for even & maximum heat conduction while light pans bottom is quickly to get dent and hot spots.High-quality stainless steel can be costly, ranging up to $ 200 and starting price is around $20.
Pros of Stainless Steel Pan:
- Once you start working with stainless steel, you become familiar with its use, which can help prevent foods from sticking to the skillet.
- Stainless steel pans are perfect for cooking a wide variety of food that need browning or searing. Additionally, this enables you to deglaze the pan to contain those delicious brown bits that get stuck in the sauce or glaze from the bottom of the pan.
- You’ll have a great cooking experience with a stainless steel skillet when you learn how to use them adequately.That is why they are popular among professional chefs.
- Stainless steel skeletons are longer-lasting, cost-effective, durable and stronger than their nonstick counterparts.Like non-stick pans, they don’t have a coating that can chip and peel or scratch.
Cons of Stainless Steel Pan:
- 100% or pure stainless steel isn’t a good source of heat conduction. For more cooking and consistent results, you need a pan in which a layer of aluminium is inserted between 2-4 layers of stainless steel.
- The biggest disadvantage of stainless pans is that food can easily stick to its base. To prevent sticking, you may need to use an extra layer of oil, become a cooking expert, or learn cooking techniques.
- When food gets stuck on it takes a lot of effort, hence a waste of time.
Read This Also: Carbon Steel Pan Vs. Stainless Steel Pan
About Non-stick Pans
Nonstick pans usually have a layer of aluminium with a nonstick coating layer on the cooking surface. Due to their excellent non-stick base, they prevent all food from sticking.If you are a beginner cook, it is good to start learning how to cook with the non-stick pan as it helps prevent sticking and serves a great purpose.
Non-stick cookware pans are available in a wide variety of sizes and shapes. Some feature ceramic coating without contentious chemicals, while others have Teflon coating or hard anodized coatings. A lightweight non-stick pan is ideal for oven use since it has a coated and oven-friendly handle. A non-stick skillet isn’t necessary, but it comes in handy when you want to bake cookies, frittata or pancakes. These pans cost are quite expensive than regular used stainless steel pans.
Pros of Nonstick Pans
- A nonstick pan is an ideal option for cooking food that is inclined to stick to stainless steel pans, such as crepes and pancakes.
- The major benefit of a nonstick pan is that it doesn’t require other fats or oil to cook food due to its natural nonstick coating. Health-conscious people can go with a high-quality nonstick pan.
- When you use a nonstick pan, it’s easier to clean than a stainless steel pan. The reason behind its surface which prevents food from sticking is that you don’t need much scrubbing.
- Like stainless steel, you’ll need to alter your nonstick pans every year when the cooking base wears down and loses its magic.
Cons of Nonstick Pans
- Most nonstick pans contain PFOA acids and chemicals that can cause major health problems. But, when used properly they are unlikely to cause problems, but some prefer to avoid them anyway.
- It is not suitable for making dishes that require searing or frying.
- The coating used to produce nonstick pan mostly wears down over some use and is easy to scratch even with proper care & maintenance. The fact is most durable & premium-quality nonstick pans are stayed long for not more than five years, whereas cheap coatings will only last two to three years.
Read This Also: Regular Nonstick Pan Vs. Titanium Nonstick Pan
Difference Between a Stainless Steel Pan and a Nonstick Pan
In terms of durability, cleanliness and maintenance, head retention and conduction, compatibility, oven-friendly features, here’s what differentiates these two pans:
- Heat Retention and Conduction
Stainless steel is designed in such a way that it distributes heat evenly and rapidly, and also retains the heat longer.Researchers may think that stainless steel pans are only made of steel but in some cases, this is very rare. Stainless steel conducts heat poorly when compared to a nonstick pan, but it is ultra-durable at the same time.
Therefore, to pay for the non-existence of heat transfer properties of steel, manufacturers produce their pans with further materials that have better thermal conductivity, such as copper or aluminium. The exterior layer of steel and thicker surface that’s sandwiched with copper or aluminium provides a better cooking experience.
On the other side, non-stick cookware comes in a wide range of base materials, such as aluminium, and the cooking base is glazed with a PTFE substance. Teflon is the most popular brand of PTFE since 1938. These pans can also be coated with ceramic. Since non-stick pans with an aluminium base is a good source of heat conductivity, they can heat up quickly and evenly.
- Compatibility with Oven Temperature
Generally, a low-quality nonstick pan is not broiler or oven-safe at high temperatures. Extreme temperature can give off harmful gases and damage the coating of non-stick. With non-stick skillets, it is crucial to follow the heat verges defined by the manufacturer whether you buy a popular brand or a less popular brand. Stainless steel, on the other hand, doesn’t have the same restrictions. A stainless steel skillet can easily tolerate the extremely high temperature of an oven that its non-stick counterparts.
Most oven-safe nonstick cookware can withstand temperatures between 450 to 500 degrees Fahrenheit, whereas stainless steel can be safely used at 600 degrees or more. Don’t use a nonstick when it comes to broiling as it disclosures the coating and heating element.
- Cooktop Compatibility
The reason behind this comparison is that you will need the cookware to be used on the cooktop.You need to make sure that the pan you are going to choose is compatible with your cooktop. Luckily, stainless steel pans are compatible with all types of cooktops, including induction, electric, halogen, gas stove, etc. Pans made of pure stainless steel are generally made with magnetic steel from the exterior, which enables the heated grip to arise.
When it comes to the non-stick pan that has an aluminium exterior, it is extremely compatible with all cooktops except induction. To check whether a pan is ideal for induction use, you need to check the base or look for symbols showing cooktop compatibility.
- Durability
In general, stainless steel pans are more durable than non-stick pans if used properly. If you take care of them, they will last a long time. Unfortunately, non-stick is not that durable. Most cookware lasts about 3 to 5 years, the eve of the premium does not stick eventually scratching or cracking will wear off in the coating. The non-stick coating will lose its magic, effectiveness and coating, so you’ll need to replace it. When buying a pan, stainless steel that has a multi-clad layer is the durable option as it is made from multiple layers of heat-conductive metals.
- Cleaning & Maintenance
The majority is that non-stick pans are easier to clean due to nonstick coating and design, which makes food melt away when cleaned with warm and soapy water. On the other hand, stainless steel takes little extra time when cleaning; sometimes brown spots & staining can build up over time.
Final Words:
It depends on your cooking needs to choose between stainless steel and a nonstick pan. If you’re a regular cook, the short answer is that you need both.
Other Pans Comparison:
Hi, my name is Ashley Robinson. I’m a food blogger and a part time chef in Food & Drink Junction, Denver. With my blog I’m sharing information & tutorials about different kinds of cooking pans.
