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Besides the Fry Pan - Stainless or Non-Stick?

4 years ago

Hi - We recently replaced frying pans with a combo of Tramontina non-stick and All-Clad D3, very happy with both, have used the non-stick more than the All-Clad.

Now we have a new Wold range that can actually heat a pan and boil water vs. our old 9k BTU GE range top (maybe not quite that bad).

So we are looking to replace very old Calphalon sauce pans, saute pans and stock pots, but am not sure about reasons for stainless vs non-stick on these pieces. Stock pots seem like stainless would be good, but less sure on the sauce pan /saucier. Saute pan, I could see having both stainless and non-stick, like the frying pan.

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Comment (1)

hattiecarroll
4 years ago
The main reason to buy stainless over nonstick is that nonstick is a throwaway product that's going to only last a few years. Also, a nonstick surface is only really needed in a skillet, because most other pans are using liquid and there isn't a problem with sticking. One exception I can think of is oatmeal, but IMO that's not a good enough reason to buy a nonstick sauce pan. Having said that, it's really personal preference. If you want nonstick cookware, go ahead and get it. I don't like it because you have to be so careful with it: no high heat, no metal utensils, no cooking spray (if it's PTFE), etc. I would rather just wash a pan when it's dirty and not have to worry about damaging it every time I use it. There's also the issue of health concerns, which don't scare me away from it, but you do have to make sure you use it properly or you can have off-gasing at high temps (PTFE), and now there's a cancer link with ceramic nonstick; it hasn't been very extensively researched, but it's something to think about. And you'd be surprised how hot a pan can get even at medium heat. I checked my nonstick skillet once, with food in it, at medium heat and it was over 500F--the temp at which the fumes can start. This article has some good information in it and may help you decide.
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The melting point of aluminum is 660 C; the melting point of copper is 1083 C. I doubt that you can heat a pan to either of those. Demeyere does indeed have frying pans, both nonstick and regular, that will stop heating at around 485 F. This feature only works on induction cooktops; it works because the magnetic material in the pans is designed so that it is only magnetic below that temperature. It would seem that they would work very well for the absent-minded cook. But, they are quite expensive, and do require induction. My current philosophy for nonstick frying pans is to go cheap so that I don't mind replacing them when they wear out. I currently like the Johnson Rose Crown Select (from Instawares and other retailers) line for this purpose. I have a 10" (I think) frying pan from them that has seem pretty heavy use for the last two years, and it is continuing to hold up pretty well. I'll probably need to replace it in another year or two. I like the Demeyere Atlantis line for other purposes. So far, I have had no problem with damage from overheating. There have been a couple incidents where things have burned on, and I have been amazed that the pan has cleaned up to pristine condition after a brief soak in soapy water.
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We also got Emeril cookware for the induction top. I really like it...it has drain holes in the lids and the lids are clear so you can see how something is simmering or boiling without removing the lid. They are also reasonably quiet...some pots can be noisy on induction. Of course the best for induction is cast iron...either plain or enameled. Just make sure there aren't any burrs on the bottom of the pans or they may scratch the cooktop.
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The problem isn't your pan--it's how you're using it. This video link has been floating around various GW Forums for quite some time now. It shows in great detail the proper way to heat a pan so that stuff won't stick. I'm not a great wokker, but I've been pleased with my Le Creuset wok on the induction. I like that it has a round interior bottom, but because of the small footprint it doesn't take advantage of the high wattage of the biggest element. It is heavy. The shape makes it easier to move around than some cast iron, but it's still big and heavy. It also takes a long time to get really hot because the heat has to spread up the sides. Once it's hot, however, it doesn't cool down fast when you put stuff in it, the way a carbon steel wok does, so it recovers heat pretty well, in my estimation. There's no one handed flinging with it, however.
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I posted my suggestion on the cooking forum thread. Brand does matter, as some I have had have lasted much longer than others. The Green Pan that I have has lasted a very long time with no damage, but older cheaper pans have worn out more quickly, including a non-stick sauce pan from Paula Deen (bought before her scandal), but this pan has gotten a lot of use. I only use wooden spoons or silicon spatulas in it, but still some of the non-stick coating on this sauce pan has worn off - particularly in the corner where the side meets the bottom.
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