Stainless Steel vs Coated Cooking Pots (skillet, soup, garden, teflon)

[sundog2]

It seems to me that the coated cooking pots cook better than the stainless steel types. Am I correct? I usually have bought Cephalon and now recently bought a Rachael Ray stock pot which is stainless steel. When I made soup recently, the onions would not brown and a long time for it to boil. Just wondering if anyone else has experienced what I have.

[5-all]

What kind of coating are you referring to?
Teflon? Ceramic? Enamel? Something else?

I have no problem cooking in uncoated stainless pans. Onions brown just fine and liquids boil with no problem.

[sundog2]

Like the dark coating that the Cephalon products have.

[5-all]

Caphalon hard anodized aluminum pans are like all aluminum pans in that they are more responsive to heat than stainless steel pans. Meaning thay should heat up a bit faster and cool a bit faster when removed from the heat. That's a plus for them but they require a little more care than stainless. They shouldn't go in the dishwasher.

I was given a new Caphalon hard anodized saucepan back in the 90s. Over time, even with hand washing, it started to flake leaving specks of the bare aluminum showing. Since the pan was damaged I got rid of it.

They're a little like teflon in that they're ok unless they start to flake. Some people have trouble with flaking and others use the hard anodized for many years with no problem. I would keep using it but watch the finish for any damage.

[silibran]

To each his or her own. I prefer stainless. Although I do have one non stick frypan.

If Caphalon works for you, use it.

But if you ever own an induction range or cooktop, you probably will have to buy new pots.

[sundog2]

https://www.amazon.com/Rachael-Ray-7...-garden&sr=1-2


This is what I got, but was not from here or that price since I got it from a discount store for half the price Amazon is showing. The soup turned out good, otherwise.

[sundog2]

Originally Posted by silibran

But if you ever own an induction range or cooktop, you probably will have to buy new pots.

I didn't know that. What types of special cookware do you need?

[silibran]

Originally Posted by sundog2

I didn't know that. What types of special cookware do you need?

You need to have pots with bottoms that are magnetic. You can test any pot with a magnet. Some pots that have aluminum bottoms do have a magnetic disk in them, and tri ply pots should be magnetic. Most non stick skillets are not induction friendly, and even some that say they are, aren’t.

Induction capable pots are widely available, but usually at a higher price point. All major manufacturers make induction capable pots now.

[MrRational]

Originally Posted by sundog2

It seems to me that the coated cooking pots cook better than the stainless steel types. Am I correct?

Nope. The solid bottom (usually copper) is what matters.
Mine are covered with stainless.

[Brian_M]

Just made caramelized onions in my SS 12" skillet last night. No issues, not that I've ever had issues.



I like heavier/slower to react cookware, suits how I cook. Tri-ply SS for 99% of daily use, some cast iron for occasional/specialty use and one, yup just one, aluminum griddle (that I forever fight with). I just can't get that stupid griddle to cook consistently the same, I get the feeling I'm going to be looking for a replacement soon.


So, again, no. Coated cookware doesn't "cook better"... you might cook better with it, but I sure don't.