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Anyone have both? Or a preference for one over the other? When I watch chefs on tv cook, it always looks like nothing is really sticking to the stainless, so really, I'm confused.
I don't really care that people say nonstick is bad for you. I want a good pan. preferably 12".
Last spring I bought a good set of stainless. I was worried about sticking too, but was tired of getting new pans when the nonstick starts coming off. I would not trade these for any amount of nonstick again, plus they can go in the oven and not get ruined, just make sure all metal and no rubber or plastic things on the handles. When I don't use those, I use the cast iron...I don't have to replace those either
Anyone have both? Or a preference for one over the other? When I watch chefs on tv cook, it always looks like nothing is really sticking to the stainless, so really, I'm confused.
I don't really care that people say nonstick is bad for you. I want a good pan. preferably 12".
I don't know why not. Things stick to my stainless. I've been told that they'd be less likely to stick if I heated it at a lower temp, or if I used a little (more) oil in the cooking. You can't deglaze a pan, though, if nothing stuck.
I don't own a non-stick pan right now, but I do want to get one. There are foods I cook that I'd rather have a non-stick pan, maybe an 8" size. My stainless pan is huge, and my cast iron skillet is too flat.
I use both. In my opinion you can't fry an egg in stainless unless you add lots of oil and I'm not into that. I will saute chicken breasts in stainless and deglaze to make a sauce. Same with steak and other meats that are not breaded.
There are some good non-stick pans out there so if possible I would get both
Nicole, the moment I heard about carcinogen properties of non-stick, I threw them out. As a rule of thumb, the more natural the better.
The United States Environmental Protection Agency's scientific advisory board found in 2005 that perfluorooctanoic acid (PFOA), a chemical compound used to make Teflon, is a "likely carcinogen." This finding was part of a draft report that has yet to be made final.[16] DuPont settled for $300 million in a 2004 lawsuit filed by residents near its manufacturing plant in Ohio and West Virginia based on groundwater pollution from this chemical. Currently this chemical is not regulated by the EPA.
I use both. In my opinion you can't fry an egg in stainless unless you add lots of oil and I'm not into that. I will saute chicken breasts in stainless and deglaze to make a sauce. Same with steak and other meats that are not breaded.
There are some good non-stick pans out there so if possible I would get both
For eggs I use a 6" cast iron...it does 2 fried perfect, is now seasoned enough I can do a quickie 2 egg omelet in it and even scrambled...3 eggs...bad...
Nicole, use maybe a little lower temp, but like you said you want some browning action to deglaze...it is all learning experience
Location: Went around the corner & now I'm lost!!!!
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Quote:
Originally Posted by arctichomesteader
Couldn't pay me to use non-stick. Go with stainless, or non-imported cast iron.
I agree and I love my cast iron skillet and roaster...my food comes out perfect!!! Make sure the casti ron is well seasoned...it add favor and iron!!!!
Brands of which? A typical brand for nonstick cookware is Wearever. I don't know many brands. I suppose I cook get a cast iron pot, but for stir-fries, I like nonstick better.
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