non-stick vs stainless steel

[UNIT]

Looking to purchase some new pots and pans. Wanted to get input from anyone in the know about the pluses and minuses of stainless vs. NS.

Thanks

UNIT

[Ralph Wiggum]

We got some Calphalon Contemporary series cookware last year for our wedding. It's non-stick. I love them. Believe me when I say all non-stick is not created equal. A good set of pots and pans performs so much better than a cheap set. They're easy to keep clean. Nothing sticks to them. They've held up well. Just gotta be careful to keep metal utensils away from the cooking surface.

[Chef]

It really depends on your cooking style and what foods you cook. I use some of both. Most of mine are commercial grade Calphalon, and All-Clad aluminum without the non-stick surface. I have seasoned them over the years, so foods don't stick as much any more and I can sear meats or thick fish fillets that need to go directly from the stove top into a HOT oven to finish cooking. These obviously don't have plastic handles or anything that could burn in the oven.

However, I use the non-stick, french style aluminum saute pans when I want to brown potatoes or other foods that have a tendency to break down or apart as they soften while cooking, leaving most of the original substance stuck hopelessly onto the bottom of the pan and inedible.

For most cooks, the non-stick pans will work great and give you about 5-7 yrs. of good use before the non-stick surface gets worn. Provided you use wood or plastic utinsels.

One thing to look for if you want even heat distribution on the pan surface and durability is a thick bottom. Cheap pans render poor results and food will always burn with them.

Lastly, I don't use any non-stick sauce pans 3-8 Qt. size. You will rarely cook anything in them that requires a non-stick surface. My pan of choice here are the All-Clad commercial with the polished interiors. Not cheap, but man they will last your lifetime.

[uppdacreek]

I think chef said everything there is to say about both ns and stainless. Great post chef!!

You may want to look at cast iron too if you are planning on buying single pots or pans instead of buying a set. Never hurts to have a good cast iron skillet around.

[Chef]

Thanks, Uppda.

Tuesday Morning shops have some smokin deals on these items of you're close to the cities.

[stick]

I got a set of All-Clad stainless and I love it for much of my cooking. I do have a few decent non-stick for applications that Chef talked about. My All-Clad spoiled me, but I couldn't roll that kind of coin for cookware when we got a cabin a few years ago, but I ended up going with Emeril's stainless stuff. I am pretty impressed with it, and it is mfg'd by All-Clad. It is triple clad on the bottom (nice and thick to hold hear) but the sides are single-clad (if I remember it correctly). Take a look at that maybe as an option.

[fishinchicks]

Just don't do like my hubby and run it through the dishwasher all the time. The nonstick will wear out faster - even if they say it is dishwasher safe.

[irvingdog]

I've owned the Costco (yes, Costco) stainless steel pan set for 6 months now. Previously, I owned high-grade Calphalon non-stick.

Each has their place, but in real world use, I can tell you I'll never go back to a set of non-stick pans. These clean up like a breeze, require as much fat as non-stick, go into the oven or dishwasher, cook better, hotter, etc.....

[Swimbait2009]

I own one 15inch non-stick skillet. Everything else is calphalon without the non-stick. You will not brown foods nearly as well on the non-stick surface. Developing a good crust on your meats is extremely important in retaining moisture in all types of cooking, from searing steaks and seafood, to long cooked roasts. Meat also tends to poach in a nonstick pan rather than caramelize. Also, when making sauces, a fond (the browned bits left behind from your aromatics) will not develop, which seriously reduces the depth of flavor and character from your finished sauce. When you make a sauce, you usually start by sauteing some sort of vegetable/aromatic (onion, shallot, garlic, etc...), and then the recipe calls for deglazing the pan with liquid (stock, wine, beer, water), which will release the fond that has developed on the bottom of the pan. On nonstick cookware, these bits don't exist, because they actually come from your food sticking *slightly* as you saute in a standard pan. Get one good nonstick pan and use it for your delicate foods that will break down and fall apart during cooking if it sticks to the pan even a little bit. For everything else, get the best stainless you can afford. If you pay a little extra now, your food will cook and taste better, and the pots and pans will long outlive their cheaper counterparts. I received my parents hand-me-down set of pots and pans that they owned for 15 yrs before me, and I've owned them for another 7 yrs and they still perform as well as the day they were purchased.

[waskawood]

My Calphalon pans are starting to loose the nonstick surface. Is it economical to resurface them or is it cheaper to just buy new?

[Chef]

I didn't realize you could get them resurfaced. But, I would consider that something like a tire retread, not very long lasting and possibly a mistake.

I'd opt for new and not risk the waste of $$$.

[croixflats]

Bouncing through the cannels the other night and came across the HSN and they were selling a stainless steel pan with a non stick ceramic surface looked interesting anybody know anything about this type. Pan is oven safe up to 850 degrees and the clear lid up to 420 degrees.

Ah, never mind I just looked up some reviews not favorable at all. To bad looked good too but after time the nonstick qualities ware out prety fast.

[SilverLakeBoy]

I have a 18 year old full set of Chalphalon and have replaced 2 pans one is a non stick the rest are not as far as I know all of their pans have a lifetime warranty.

copied from the web site:

Lifetime

Calphalon will replace any item found defective in material or workmanship when put to normal household use and cared for according to the instructions. Minor imperfections, surface markings as a result of shipping, and slight color variations are normal. This excludes damage from misuse or abuse, such as improper cleaning, neglect, accident, alteration, fire, theft, or use in a commercial establishment.

[UNIT]

Thanks for the info. I ended up getting a set of All clad stainless with a couple non stick pans and a large Le Creuset put to even out the set. The information was greatly appreciated and helped make the decision that much easier. Now time to go home and use them.

UNIT

[Swimbait2009]

You will be very pleased with the All Clad and Le Creuset!

[Chef]

Okay, Unit, we're expecting some recipes soon! Enjoy your new cookware!

[SkunkedAgain]

I do a lot of cooking and baking, but I've never been a big equipment guy. I've always used non-stick pots and pans for everything; usually bought from Kohls or Target or some place like that. It all will work just fine for the most part. As posted above, others will tell you that stainless vs non-stick makes a big difference but it's all in the eye of the individual. I look at it like fishing rods. Some people prefer the quality, expensive rods for fishing. I know that they do respond better and all that, but I catch enough fish with my $30 pole to keep me happy.

Some people need to have the best equipment for everything that they do. Some people buy the best lense for their camera and then a squeaky, rusted out Schwinn bicycle. Others are fine with the cheap stuff for everything that they do.

So UNIT, figure out what type of cook you are and then evaluate all of the responses in this post.

Uhhhh, just realized that you already bought your gear Unit! Enjoy!

[Leaky]

Great Thread. Thanks for all the awesome info. Next time I'm ready to upgrade, I'll be checking back here.