Non stick or Stainless Steel pans?

Question

From what i understand - Non stick are easy to wash up, but once it bets scratched you are buggered. Stainless steel last longer but much harder to wash up.

Whats better to cook with?

Just moved into my first place and want to get a good set of pans!

Answer 1

stainless steel and they arent harder to wash up for me just make sure you dont burn stuff in them

Answer 2

My family says I am a great cook, but I can not make a thing in a stainless steel pan. Non stick is the way to go,plus easy clean up is an extra perk.

Answer 3

Definitely stainless steel. As you say non-stick's rubbish after a while. At least with stainless steel if you burn anything you can use a good old scouring pad on it and it'll come up like new. Take my advice as someone who's been around a while and buy the best quality cookware that you can afford. It'll last years longer than any cheap set.

Answer 4

Get both.



Stainless steel pots are ideal but there are things you cant do in them.



Modern non-stick pans like Anolon Professional you dont need to worry about scratching or using plastic utensils with.



All frying pans should get a skin on them.



TK Maxx is a great place to get decent stainless steel pans by the way :)

Answer 5

Stainless steel i prefer if you put them in water as soon as you have used them they are really easy to clean if you burn the bottom of the pan just boil some water in the pan and it come off easily

If you can pay as much as you can afford for pans because they do last a life time if they are good pans

Answer 6

Love Stainless Steel, much easier to cook with. I think Non Stick pans are a bit of a gimmic. They say Non-Stick, however they generally get meals Stuck after a bit of use. Yay go Stainless.

Answer 7

I actually like the non-stick better just go and buy some new spoons and all that good stuff to stir them with and make sure it won't scratch the pot and they will last for years. I bought the stainless steel first and you can never get the water spots off of them so they never looked cleaned. I hope this helps and good luck in your new house!

Answer 8

Why not get a set of stainless steel then get one average size good quality non stick pan for those times when you really need one. Perhaps a non stick fry pan too.

Answer 9

I prefer stainless steel. Once you get used to cooking with it, things won't stick as much. Plus you can do anything with them to wash them--dishwasher, scrub with steel wool, and you can also use any utensils when cooking. With teflon coated pans, you have to be very gentle, use only plastic or silicone utensils, wash with a soft cloth or non-scratchy sponge, etc. They're really a pain in the butt, if you ask me! And stainless isn't that hard to clean. Once it's cooled, fill it with hot water, let it soak a few minutes, and use a brillo pad to scrub it out. You don't even have to scrub that hard becuase the hot water loosens up anything that's stuck on.

Answer 10

I have a set of hard anodized non-stick pots and pans. The particular set I have is metal utensil safe and works great. I've had them for 4 years and none of the teflon is coming off, and I definitely use metal utensils on them.



Here is the set I have: http://www.qvc.com/qic/qvcapp.aspx/app.detail/walk.yah.1125~G753#reviews



Honestly, though, all of the Cook's Essentials cookware is great stuff, but you can only buy it from QVC. The good thing is that they have an awesome return policy and the cookware has a lifetime warranty. I just really love the hard anodized, or Technique line, because of how sturdy it is. It is ovensafe up to 500F. I've also dropped a few pieces and they don't bend, dent or warp, unlike the old set I had. This stuff will last me a lifetime.

Answer 11

when i moved away to university, i had a set of non stick pans, after a few months, they got scratched, and i had to bin them by the end of the year and the non sticck stuff was flaking off into the food.

in my second year, i replaced them with stainless steel ones, they are soooo much better, and they are still perfect after 2 years. I dont find them a problem to wash at all, any troublesome food comes off quite easily after soaking them for a few mins.

Answer 12

I use mainly cast iron. But I have a set of stainless steel pots and pans. I also have 2-3 high quality nonstick skillets. If I were you I'd get stainless steel pots, non stick skillets and a couple of cast iron( dutch oven+skillet). Hope this helps! Good luck and congrats on the new place! :)

Answer 13

If you have good stainless steel pans food shouldnt burn and stick to them. Stellar is a good make and you can sometimes get these at a good price in TK max. If you want a non-stick frying pan the Tefal therma-spot range are very good and dont scratch if you use the correct utensils.

Answer 14

Do not wish to complicate matters but prefer Cast Iron & still have pans that belonged to my Grandmother.

Enameled cast iron is a traditional and strong material, perfect for low heat cooking. It retains heat better than any material, including stainless steel and aluminum. The equal distribution of heat will eliminate hot spots, allowing you to cook the most delicate dishes.

Last forever if looked after.

Answer 15

I love my non stick.. Just NO forks. plastic only! Also, try to wipe them clean with a paper towel while they are still hot and limit the soap you put on them.



I am not a very good cook, and tended to burn up my stainless steel pans..

Answer 16

You want heavy gauge, at least 18/8, stainless steel. The cheap flimsy stuff does burn easily and is harder to clean. The heavier stuff is wonderful. If you do burn somthing on it, keep some steel wool soap pads on hand.

Answer 17

stainless steel: easy to clean no problems if they scratch and very durable, can be used on any heat source.



If burnt, either heat with a little vegetable oil, or soak in hot soapy water for a little while and then wash as normal.

Answer 18

for about ten years i kept buying non stick pans and always had to replace them they looked a mess then about 10yrs ago i bought stainless steel and they still look like new

Answer 19

stainless steel-to clean it, soak it with water and some amount of dishwashing liquid while the pan is still hot to

make it easier for the removal of the dirts.

Answer 20

Non stick every time. Just wash them up soon after use with a cloth

Answer 21

stainless steel because they last a lot longer and are more cost effective

Answer 22

I swear by stainless steel - you need more oil in them but at least you can but them in the dishwasher!

Answer 23

Copper based is normally what the pros use!



If you have an induction hob u need to be carefull what you buy as the base must be magnetic (so no le crueset)



SS / Non stick - neither! But if you have to go with SS & make sure you dnt stick anything to it!

Answer 24

its a personal choice but i find both useful

Non stick for scrambled eggs, omelets, Stir Fry's etc

Sainless steel for spaghetti Bologna's, Curry's, soups /broths etc

Answer 25

i have stainless steel - as long as u use nonstick spray u should be good

Answer 26

i prefer a non-stick stainless girlfriend

Answer 27

Anodized aluminum is the best.

Answer 28

cast iron i love them