kitchen essential <\/a>and one every home cook would benefit from. For those times when you’re wanting to cook eggs or light food without all that oil or mess, it will serve you well. <\/p>\n\n\n\nWhereas stainless steel works for searing meat, adding a golden color to fried food, or making a gravy or pan sauce from deglazing the pan, nonsticks are great for things like eggs, pancakes, delicate fish, or risotto cakes. <\/p>\n\n\n\n
Rather than one versus the other why not have both. They each offer advantages in the home kitchen. <\/p>\n\n\n\n
How to combine stainless steel and nonstick<\/h2>\n\n\n\n
Here’s my suggestion on how you could combine the two<\/strong> types: <\/p>\n\n\n\n\n- Opt for one or two nonstick skillets<\/strong>. Use these for cooking eggs, pancakes, crepes, or delicate foods like flaky fish that are known to stick to a pan. <\/li>\n\n\n\n
- Choose high-quality uncoated stainless steel for the rest of your cooking<\/strong>. Where you’re cooking with liquids, a nonstick coating is not that important. <\/li>\n<\/ol>\n\n\n\n
Many kitchens have at least one nonstick frying pan. The reasons are that these pans are easily affordable, an entry-level item, and more convenient to clean. <\/p>\n\n\n\n
Ideas on how to add nonstick to your collection<\/strong>: <\/p>\n\n\n\n\n- An 8″ skillet will give you the size for an omelet for one or two persons, and a 10″ skillet for two to three persons, or for doing pancakes, etc. <\/li>\n\n\n\n
- If you’re cooking for more, a 12″ skillet would serve you well. <\/li>\n<\/ul>\n\n\n\n
Why you wouldn’t use nonstick cookware (most of the time)<\/strong><\/p>\n\n\n\nThere are lingering questions about the effect of the chemicals used in nonstick cookware coating on human health and that of the environment. <\/p>\n\n\n\n
To be honest, from a culinary perspective, some people just don’t like the way food comes out when cooked in a nonstick pan. Some like that crusty brown finish that comes with food sticking to the pan and food that sticks just enough is a good thing to them. They also might not mind the extra oil or fat that goes into making that end result.<\/p>\n\n\n\n
Bottom line <\/h2>\n\n\n\n
My take is that stainless steel cookware vs non stick cookware is not so much an either-or but rather a plus-plus when you combine them in your kitchen. Use non stick for low-fat and delicate foods and stainless steel for all else. It doesn’t have to be stainless steel cookware vs nonstick cookware. <\/p>\n\n\n\n
You can expand your collection and use each to best suit what works best for you and take advantage of the different cooking styles. <\/p>\n\n\n\n
In summing up, there is a big difference between nonstick and stainless steel pans that means having both in your kitchen is useful. <\/p>\n\n\n\n
FAQs<\/h2>\n\n\n\n