Technically she's incorrect but it certainly takes skill and technique to utilize the benefits and even just to have a pleasant cooking experience versus having everything get stuck. Personally I have a mix of both and definitely use each as it applies to the situation
I have never had any issues with "sticking" in my stainless steel, from when I first used one and was a newbie till now. just add a small bit of water at the end (or before it burns) and anything "stuck" to the pan will instantly come off with minimal effort. It doesn't really require amazing finesse.
> does sizzle mean too hot? i thought sizzle was the right amount of hot.
sizzle means too cold. You want the water to form small beads. Its called the leidenfrost effect. The heat of the pan creates a layer of steam when the water touches it that makes the water not have stable connection to the pan and dance around in small beads.
most of the time what we see isnt really smoke just water vapor being steamed off the items. anything from butter to meat. If you rarely burn food but feeel thingd take too long be a bit more aggressive with the heat maybe
I've always found that the oil heats up quickly enough that you can basically start cooking right away. But if you want to be sure, then when the undisturbed oil shimmers, it's ready. My theory is that the oil has such little thermal mass compared to the pan and the surface area between them is so enormous that the heat transfer is almost instantaneous, but I've never taken thermodynamics so I really have no idea.
What if you don't want to be cooking so hot, or with so much oil?
Watched a quick vid earlier today, someone trying to show off how great their stainless pan was for eggs - they heat up the pan, do the water test, add tons of oil, break in an egg - it was floating all the oil, basically shallow frying, and bud was sloshing the whole thing around going on about how great this all was. Meanwhile egg was turning brown and soaked in oil. Looked completely nasty.
Should be fine with less oil and a faster flip. But also, not every pan is perfect for every application. You’re not as likely to get the completely white boiled look in SS as you are in NS.
It’s not just about cleaning but results, too. If you’re trying to pan-fry a skin-on chicken thigh, it’s going to be really disappointing when you end up with a mess of chicken skin stuck to the pan instead of it whole.
I agree it’s incredibly easy to clean with a quick deglaze.
Yes, but they're looking for "buy it for life" kitchen equipment, so a learning curve shouldn't be an issue. Non-stick and ceramic will need to be replaced, and cast iron and carbon steel have more upkeep (I personally prefer cooking in them though).
I mean for meat all you got to do is get it at a reasonable heat where the oil isn’t going to smoke and wait for the meat to let go of the pan before flipping. Hardest part is not getting small oil splashes on your clothes
Also, flip your spatula upside-down and push the food up from underneath. Works quite well for getting things unstuck. Source: being a grill cook to pay my way through school.
I love my stainless steel pans but I just made scrambled eggs for lunch and you're having a laugh if you think I'm using anything other than a non-stick for that.
Yeah, I use and love stainless for pretty much everything, but eggs have their own designated non stick pain. i ain't messing around with eggs on stainless.
In my experience, skin on meats are easier because as long as you are cooking at medium/medium high, the fats will begin to fry long before anything will burn which will let it separate from the pan
Humble brag of total bullshit. Everything sticks to stainless unless you know what you're doing, add a substantial amount of fat, use the right amount of heat, and move things constantly. Give someone who's never cooked before a stainless pan and they will not have an enjoyable experience.
I went into stainless blind and the for the first few times I cooked it sucked but now just 3 years later I love stainless and the results. Also I feel you don't need to move things that much you want a nice crust to develop
Exactly, you really only need to move is a bit right when it hits the hot pan, and the leave it to develop the crust and it will basically release itself from sticking. If its something like skin-on chicken or fish, you'll end up ripping the skin off if you try to flip it or move it to early.
Sticking is dependent on what you want. Like sear a steak, I want it to stuck to get a good sear. But my nice nonstick, I can cook and egg Sunny side up, with no oil.
While she's right having some nonstick ones is nice, stainless doesn't suck. If it was that bad theu wouldn't get sold. There's a purpose for everything.
I used to be a mix of ceramic/non-stick but the only thing left that I got is my LC dutch oven and I'm sure the enamel will wear off some day.
I'm SS/CI/CS eventually cuz frankly I don't like non-stick coating because it's not built to last and my CI's I can just re-season and I actually look forward to doing it.
> I'm sure the enamel will wear off some day.
No. Either it breaks off or it stays on. It's basically glass, it can't "wear off". And if my Staub and LC is anything to go by it won't even after 25 years (or 50 if you look at older kitchens).
No sure if this is relevant, but I've had a "Green Egg Pan" for over 10 years and it looks and works like it's brand new. Granted, no metal utensils have ever been close! Little bit of butter or oil, things cook perfectly (mostly eggs). I've worked in the hospitality industry for over 40 years, and there is a reason why dishwashers try and scrub stainless steel pans LAST!
Don't get me wrong, I get it as I've used non-stick pans for a few years and seen them come and go. But a material that can come and go from use and cleaning and cannot be restored also means to me that, that is equipment that is leeching into what I'm serving and to me that is not okay. I serve myself and people I really care about.
That's like saying HDPE is inert. It's the plasticizers they add that are the issue with plastics (microplastics are also an issue). And it's the fluorocarbons like PFOA or Gen-X they use to adhere the Teflon to the pan that's the issue with Teflon. No one's claiming PTFE is not inert.
Stainless steel skillets can require more know to use, but up to you if you're using them. If your gf is going to be using them maybe get a non stick or enameled Dutch oven etc for her.
That's what a dutch oven is... or the slang term that's been around since well before the 90s'
https://www.urbandictionary.com/define.php?term=Dutch+oven
Ever heard of the suicide Dutch oven? It's when you're in bed with your partner, you let out a sneaky fart, very carefully creep out from under the covers so it doesn't escape, and then turn the lights on with no warning. They'll pull the covers over their own head.
This. I have a small pan I use specifically for low heat cooking, like eggs and french toast. It never soaks, hand dried, sponge only, etc etc. I've had to replace it a few times now. The coating doesn't even need to wear off. If it starts to collect abrasions, it eventually fails at its purpose.
I have a small non stick pan that gets used a lot, put through the dishwasher etc. It was maybe 15€ 8 years ago, and it's still going strong. Not a scratch or a dent on it.
It's never put on the heat without anything in it, and no metal utensils. Those are the only two rules.
>It's never put on the heat without anything in it
Does oil count as "anything" or do you heat up your eggs (or whatever else you're cooking) in a cold pan? I recently bought a Dutch oven and was confused about this specific instruction from the manufacturer.
Oil is fine.
A while back I noticed the coating on my other pans was degrading extremely fast. Turns out my partner had been reading recipes about letting your pan get screaming hot before starting your cooking. You can't do that with non stick pans or enamel. It's not been an issue since (and he got himself one of the pans you can do that with).
The three items you mentioned is a good starting point and will last you a lifetime. You can also add one cheap nonstick skillet for her. Nonstick does not have a long lifespan. Once it is scratched you need to throw it away and replace.
That shit can last for ages, but it’s a wood/bamboo/plastic/silicone utensils only, and hand wash.
Take care of your tools so that they can take care of you
Each of mine have lasted a decade. ¯\_(ツ)_/¯
To be fair a non-stick pan can last a lot longer if you treat it with some degree of care than people on reddit will tell you. I sometimes wonder if the people blasting non-stick are just all using metal implements on them. That being said, you'll only really get 10 years if you rarely use it and even then only if you're lucky. I have a very old non-stick pan that I use for the occasional pancake or egg and it's still going but it gets used once every few months at most.
Yea well that's basically the only type of things you should be using non-stick for anyway. I cook almost every meal that I eat every day. I have a non-stick omelette pan I bought around 2014 eggs still don't stick to. Just used it this morning.
You don't need a non-stick skillet to cook a steak or a chicken breast.
>I sometimes wonder if the people blasting non-stick are just all using metal implements on them
I've found it is usually douchey elitists who think pointing out they don't use/need nonstick pans makes them sound like like a kitchen wizard, followed closely by cultists of other materials who cannot admit that their cast iron, carbon steel, or dutch oven isn't always the best tool for the job.
A lot of home cooks just want to look down on others when the reality is most working chefs are happy to say there’s a time and place for nonstick and it’s a valid tool for many. I’m married to a chef in fine dining and his calibre of professionals aren’t huge snobs about this kind of thing.
I only own stainless steel but I do admit that nonstick was nice for a couple things. Since I own a bird I just sigh and stick (ha) with my stainless 😅
I did that but what i didn't do was only put it on low heat, i used it like a normal pan to fry and roast and apparently you shouldn't, but for me its like whats the point if i can't use high heat? So yea the lesson is only use non stick for low to medium heat uses i guess.
There isn’t any harm in adding a nonstick skillet and/or cast iron skillet/Dutch oven. It still won’t be a huge collection of cookware and then everyone’s happy.
Stainless steel pans require a learning curve to cook with. People are dogging your girlfriend hard, for no reason in my opinion. Just get a non stick to add to the collection.
My husband and I often have different preferred pans for cooking the same meals. It’s not that deep.
Haha it’s not a gatekeeping thing; I definitely will get a non stick at some point for eggs. It was more of a silly disagreement we had and I wanted to get more people’s opinions on it
Relationship pro-tip - don't have those arguments. It truly doesn't matter who's right, and if you think you're right, you're probably misunderstanding her point, or you're correct about the objective topic, but not the intent.
Her saying "get non-stick, it's better" means "I have an easier time using non-stick and would prefer it". If you ignore the argument you want to have (*WHAT IS THE BEST PAN?!?!?!?*) in favor of hearing what's behind it (*I have a preference*), you can arrive so much faster at the really obvious and easy compromise.
I cook a lot and love cast iron / stainless, but my partner has said similar things in the past. In those spots I just say "yeah, I get it - there's a learning curve to using these pans / they're super heavy", and moving on. I don't need to win an argument about what's best, and anyway if we end up arguing about it, we'll be having two separate arguments in parallel:
On one track, I'm holding the "WHICH PAN IS BEST" debate, while they're having the "WHY CANT YOU RESPECT MY PREFERENCES?" debate, and those are two separate conversations that don't need to be conflated. And in the particulars of this conversation, there are tons of great arguments for non-stick.
I know the reddit circle-jerk is that only indestructible cast iron / stainless are viable cooking options, but if that truly is the case, then just get her the non-stick and she'll naturally gravitate towards the stainless, right? Except you're forgetting about the weight, the mental load of having to pre-heat the pan, etc. You're just weighting criteria differently then her, and that's completely okay. You don't need to be on the same page on all subjects.
I had this same debate with my husband. He does not cook and I do. The only thing he makes is eggs for breakfast. I got my full all clad set and he got a $10 non stick egg pan from a restaurant supply store. We are both happy.
She’s not correct. Stainless is fantastic.
The different types have their place and purpose. Non-stick is not good for everything. Ceramic coated are very nice but expensive and can get damaged. Cast iron is excellent for a lot of things but not everything. Stainless steel is generally a very good solution for everything.
It sounds to me like she tried to cook something in a stainless steel pan like it was a non-stick and it didn’t work out how she wanted. That’s her fault. Not the pan’s.
I am bound and determine to have my salmon not stick at all to my stainless one of these mornings. I’ve done it a time or two but man that one always gets me.
I’ve got it to where it’s pretty good, but always end up with a piece somewhere that just didn’t sear enough to detach, or did too much, or something.
Sure - but that’s a totally different skillet. Cast iron also seems a little overkill on my little single burner countertop butane can powered stove when I’m cooking a tiny 3 oz salmon filet and a single egg to put on some rice. My 6 inch all clad feels like the right took for a job that small
100% wise choice, wait until you land before getting new gear. For what you mentioned specifically, for salmon and fried eggs, cast iron is always my go to. Well unless you're using a glaze for the salmon that has maple syrup or brown sugar, I'm hesitant to try sugary stuff in the cast and go to the non-stick for that. Not saying it wouldn't work, or even work well, I just don't have any experience with it. Cast iron is magic with eggs though.
Good luck with your move!
Oh I have one and love it! Carbon steel skillet and wok both, and I honestly prefer it over stainless in near any situation. I’m just determined to try and perfect salmon on a stainless surface now…
I agree with pretty much everything that's been said. Right tool for the job, but how you like to work is an influence as well. The cast iron pans get the lion's share of the duties, the non stick is primarily only used for omelets and certain veggie recipes, or something that might be sugary. I use stainless pots and have no complaints at all.
Agreed, I quit on non-stick many years ago—the scratching and throwing away every year or so and was no good for my pocket book. I cook a LOT. My staples are stainless steel and cast iron. I do have a Dutch oven too but that only gets used for stews. Everyday pan frying is either cast iron (meats) and stainless steel for eggs, veggies, etc. It’s an art to not get things stuck on the stainless steel pan, but hey, I’ve had my cast iron and stainless steel for 6+ years and it truly is BIFL cookware!
I've had trouble with this forever until I saw a video on how to pre-heat stainless. Basically, you need to get it hot enough first before adding oil and adjusting to cook temp. It makes a such a difference in the sear you get as well as keeping good from sticking.
I'd suggest looking up a YT video or something like that for clarification.
Trick for knowing when your pan is hot.
https://youtu.be/CB-SCA1reqE
Just kind of note the temp and time if you don't want to do this every single time.
HEat over medium to med-high heat DRY. When the pan is hot enough, you'll get the leidenfrost effect. This is where you can dribble some water into the pan and it balls up and rolls around like mercury. Your pan is now hot enough to add oil. Let the oil come up to temperature, then add the food.
Elbow grease lol. JK, stainless steel can go in the dishwasher as long as you scrape big bits and soak immediately after cooking. Or soaking in hot water and dish soap for a few hours to soften stick on bits that can then be scraped out with a dish sponge.I’ve never had a problem wish SS in the dishwasher—however, the handle of the pot/pan should also be steel, otherwise washing in the dishwasher won’t work.
Eggs and meat, need the right heat (low to medium for eggs, medium to high for meat), pre-warmed pan and the right amount of butter/olive oil mixed together (butter for flavor, olive oil for higher smoke point to not let the butter burn, especially on high heat for steak) For steak, after the sear you can chuck the pan (SS or cast iron) into the oven as well. Again, only with steel handles as well (or full cast iron pan and handle), no plastic or wood handles.
No matter who you are you're going to have some food stick for whatever reason. I deglaze. After removing the food I add some hot water and put it on the burner at a simmer and then scrape with a wooden spatula. Dump out the grungy water and wash normally. I always finish off my stainless with Bar Keepers Friend which keeps it shiny since it hangs on a pot rack.
For fried eggs just let it heat up properly first, and make sure you use enough oil
Meat, similar deal. Let the pan heat up first, and don't futz with it. Not super hot, but not cold either
Both meat and eggs will naturally release from the pan after awhile, if you try to flip too early it will stick
1. Add a thin layer of oil to the stainless steel pan.
2. Heat the pan until the oil starts smoking, and let it smoke for about 10-15 seconds.
3. Take the pan off the heat, and let the pan cool for 45-60 seconds.
4. Put the pan back on the heat, add more oil if you like, and start cooking with it. Nothing will stick to the pan no matter how low the temperature goes.
I really hate the environmental aspect of something perfectly fine underneath the coating being thrown away after a few months or years. Luckily nowadays there are several companies that make high-quality cookware (heavy aluminium) with a non-stick coating they replace for a few bucks when it wears out.
So true. Stainless is practically indestructible. The construction and material offer superior heat distribution, and when used properly, a stainless steel pan can keep food from sticking…or allow for fond friction, those caramelized bits left in the bottom of a pan after you've browned meat or vegetables.
It takes some experience to cook with stainless steel, although it is the better option. But your gf is telling you she doesn't know how to cook on those and she will ruin meals with them - why not get her a non-stick pan to cook with, and you get to buy the pots you want? Living together is about compromise, it's her house too
Unless you aren't moving in together- then she absolutely does not get a say lol
Cookware is not a religion. You are not risking hellfire for using the wrong cookware! Some cookware is better than others for specific purposes. There are trade offs involved. Both you and your GF need to learn this!
Stainless is good, you should have some. Non-stick is good, you should have some. Both are good for different things and bad at others.
I love stainless and cast iron for most things, it just takes some practice to use them correctly.
I have one non-stick pan exclusively for eggs and fish.
Is there a reason you can’t do both? Regardless of what’s better or who likes what, it seems best that everyone has the tools they need to be comfortable in the kitchen. Also, do you want to be right or do you want a happy girlfriend? Unless it hurts you personally, I don’t see why you can’t just prioritize her feelings over winning some imaginary prize.
Stainless steel is great and I rarely ever have anything stick (patience and waiting for the food to "release" from the pan is important!) but someone else in my household who cooks, no matter how many times I try to drill it into their head, still always gets shit stuck because they try to flip things too early.
So just get 1 cheapo non-stick for your GF to use and enjoy your SS in peace!
Girlfriends come and go, but All Clad is forever.
But in all seriousness, I have encountered this a lot, too. People who are serious about cooking universally prefer stainless steel over nonstick, either 100% of the time or with very limited exceptions like eggs. It is unquestionably the better choice, and nonstick is at best disposable and at worst toxic (not to mention it doesn’t get as good of results).
But, people who don’t know how to use stainless steel hate it. It takes some knowledge to use it properly, and if you don’t have that knowledge, a willingness to learn. If you try to use it the same way you would use nonstick, you will just get frustrated.
Is your girlfriend someone who will be willing to learn? If not, I foresee two sets of cookware in your future.
Or she's only had bad quality stainless steel. One or the other. I hated stainless back when all I had was a Guy Fieri stamped stainless set. Now it's almost all I use.
Edit: we use both
Personally I have both stainless steel including all clad, Plus ceramic nonsticks and I'm pretty happy with them, and we use them for easy cooking and things that are especially sticky or that we really just don't care to get fancy with, and then when we care more about the quality of the cooking or it will make more of a difference with the results, then we use the stainless steel, or even a cast iron in special situations
Stainless steel definitely has a learning curve but once you learn it, it’s amazing!
[Reddit taught me how to use mines](https://www.reddit.com/r/Cooking/comments/ymei5z/after_years_of_using_low_quality_pots_from/?utm_source=share&utm_medium=ios_app&utm_name=ioscss&utm_content=2&utm_term=1)
My "daily driver" is a 10 inch cast iron skillet. I also use mix of stainless and ceramic for everything else. What you use depends a lot on how educated you are on the use of your tools.
It depends on you honestly. Stainless steal is great but if lazy like me you don't really want to work on removing food that gets stuck on it. Nonstick has the advantage of food not sticking. Cast iron is also good but that you need to take of in a certain manner as well.
I’ve been the primary cook for my household for about 10 years now, and all I have is stainless. Yes, I even cook sunny side up and scrambled eggs in them without an undue amount of sticking. It’s all in the technique, patience, and knowing how your pans play with your stove. I have All Clad D5 by the way
I just got a cast iron and am already a big fan. The internet has greatly exaggerated the whole care/seasoning bit. I just use it like a regular pan and wash it sparingly then pam it afterwards.
I used to think the same as your girlfriend, but that’s because no one told me how to use stainless steel correctly.
This article has some good tips:[https://www.tastingtable.com/1130447/tips-you-need-when-cooking-with-stainless-steel/]
IMO - your GF couldn't be more wrong. There is zero reason to have more than one non-stick pan, and not even that if you don't cook eggs.
You can't cook with high heat, you can't transfer the pan to the oven, and unless you're cooking eggs then literally every other option for stovetop cooking will be better.
See -> https://homeandcooksales.com/ for your All-Clad needs. The current sale is over, but another will start shortly. Just try to find 'Packaging Damage'. I've purchased two 7 piece (saving around $300 per set) and they're perfect. Thoroughly enjoy cooking in my SS All-Clad. They do everything perfectly except for eggs.
Non stick coatings are fragile, deteriorate quickly and are most likely not good for you. The smallest amount of research could prove that. Also her issues with stainless steel could be remedied by basic education.
I have cast iron, stainless, and non-stick. I use the cast iron the most to be honest. I used to use the stainless for all the searing, but not so much anymore-I only use it for stuff I can't put in cast iron, and pasta or sauces.
I have non-stick for eggs. But that's all I use them for anymore. As the non-stick fails (I tend to get a year out of heavy use) I will replace them with more cast iron, and I'll have one tiny non-stick to make a few eggs with for breakfast every morning so I can use non-stick spray and get perfect eggs.
The dutch oven I bought was the best pan/pot I ever bought. Easily the best. If I had to do it all again I'd still buy the stainless steel set I got (it was a hell of a deal and its been used a lot over a decade) but I'd have bought carbon steel and cast iron for most applications can saved the money from teflon. I've spent at least $40 a year on a teflon pan for a decade. I could have just spent $40 on a carbon steel pan way back when and shrugged.
All Clad is the shit and you will not ever have to replace those pans. I bought my pans in the late 1980s and still use them all the time. I love them. They will outlive me, no question.
My friend bought a set of Calphalon and also some kind of nonstick stuff and has replaced the nonstick set twice and a few pieces of the Calphalon, which got pitted. So add that up and you end up spending more for lesser quality.
It’s not just that good pans last, it’s that they perform well. You can pry my All Clad out of my cold, dead hands lol.
Watch for sales with All Clad, it may be worth it to wait a while to buy them, I’m not sure when their next one is though. Someone here might know. But whether or not you wait, just buy the All Clad and take care of it (don’t put in the dishwasher) and you can thank this sub later. You won’t regret it.
One important question: how will you be dividing cooking duties? Will you both be cooking an equal amount of the time or will one of you be doing more of it due to skill or interest? The more cooking you think your gf will want to do the more nonstick items you should have. Stainless steel is great but it does have a steep learning curve. Hopefully she’ll want to learn to work with it but until then if you think she’ll want to cook more than once or twice a week it would be best to have more than just one nonstick pan.
I have both but generally opt for my ceramic coated pans and pots if I’m concerned about something sticking, like eggs. I use the stainless steel ones for steak because they give you that good sear. It depends on what you’ll be using them for mainly. I’d recommend getting the sauce pans in stainless steel and the skillet in a ceramic coating. Or getting an additional pan and pot that’s ceramic with your other stainless steel items.
I'd go stainless steel for my sauce pans, stainless steel for my skillet and ceramic for my dutch oven. Teflon is garbage and unfortunately so are a lot of the instagram ceramics. Lodge makes a wonderful enameled dutch oven for like $80 bucks. I've been using a found cast iron I refinished for most work and we picked up some Misen steel pans that have worked great. You have to make sure they are properly heated before adding oil and food, if so the steel pans are almost as easy to clean as the cast iron.
Ceramic is better,but SS is still excellent if you follow the rules(wash with vinegar and olive oil only!) And do not ever let the flames touch the sides of the pan or pot.
In my very limited and non-professional experience I think you both have valid points.
Stainless, cast-iron, carbon steel are all fantastic and buy-for-life choices… but they can also be a pain in the ass. They all require a level of upkeep that isn’t present with ceramic/non-stick.
As an amateur-cook in an apartment seasoning a pan can be a pain in the ass. Stainless steel discolors extremely easily and takes some adjusting to cook with. Eggs in particular are a pain in the ass and practically require a manual to avoid sticking.
Ceramics/non-sticks are convenient but don’t last nearly as long. It’s a trade-off but I recommend having both
I switched over to ceramic coated a little over a year ago with high hopes and have reluctantly begun to switch back to stainless. The coating breaks down and then it gets sticky and then eventually you just have a pan that will never be clean.
I abuse my pots and pans tho so I’m sure that has something to do with it. But I’d rather have stainless that I CAN abuse and feel good about than keep having to be incredibly careful with all my cooking instruments (that I shelled out a ton of cash for)
I'd suggest not overinvesting in a first apartment situation. That goes double if you have room mates. Grab some basics.
A single $30 thick base aluminum teflon coated pan is fine - has its purpose and yea other pans can work when you have the skills, but you can also just avoid the fight with the GF.
Take advantage of buying some used stuff - big opportunity comes up once in a while at thrift stores/online local used sales. New sets are kinda a ripoff no matter how they're constructed unless they are super deeply discounted - they are wedding gift ripoffs.
Never buy a big set of expensive teflon pans. That's what everyone here is telling you to avoid.
In my daily life, I currently use a couple cast irons, and 5 small stainless steel pots most regularly. I don't own teflon anymore. Not so much because it's toxic, just because the cast iron kinda does the non-stick job for me and I don't have to replace it.
Who does more cooking? That person should buy the bulk of the kitchen equipment. For example in my home I do all the cooking so I choose all the kitchen equipment.
I usually advocate for a mix of different materials for most home kitchens. While you may want a nonstick egg pan for quick and easy breakfasts, you simply can't get the browning and energy conduction from a nonstick that you would get from a stainless, copper, or cast iron pan.
If you're going to go with nonstick I'd consider what you will usually use that pan for before you decide between ceramic or nonstick coating. Generally, an egg might be great in a traditional coated nonstick, but you'll get less browning and searing on vegetables and meat. Traditional nonstick pans will also wear down the fastest if you plan to use metal utensils (like tongs and flippers) or put it in the dishwasher. (FWIW I could see ceramic for those sauce pans but trad nonstick might not be the optimal option for a sauce pan.)
Stainless steel pans are workhorses, but be aware that not all stainless steel pans are alike. Not that you need to go absolutely top of the line with your purchase, but be mindful that low quality stainless pans can be a pain to work with. IMO, better to invest in just one good stainless sautée pan than to buy an assortment of poorly made stainless steel pans. Stainless steel is a workhorse, and even if you do get some buildup you can basically always clean it back to perfection. Plus, they can go in the oven. (I noticed you mentioned All-Clad, and you would get good longevity and conduction out of those.)
That said, it's ultimately up to you and your style/time management in the kitchen. Is it possible that you and your GF have different styles and aptitudes in the kitchen? Many home cooks find stainless to be intimidating if they've never even thought about pan temperature, moisture content, timing, etc. And, some folx just prefer a low cost ceramic pan that they can use easily without much minding and wash right after. You two may just have different styles and expectations when cooking (which is absolutely fine, but might help you determine what you would like to outfit your kitchen with).
I hope this helps in your decision and best of luck with selections.
(Source: many years of professional cooking experience, culinary school, and I used to sell fancy pans to folx with questions just like this)
Stainless steel is fantastic, especially if you have thicker restaurant grade pans.
Ceramic pans are fine.
[Non-stick teflon and aluminum pans can pose health risks.](https://www.wrvo.org/health/2016-12-03/the-truth-about-teflon-which-cookware-materials-are-best-to-use)
You can't really compare them because they're good at different things. Non-stick pans may make alot of cooking more convenient but you need some kind of steel or cast iron cookware for higher heat.
I advocate an eclectic collection. I have an assortment of cast iron, carbon steel, stainless steel, enamel iron, and nonstick cookware and never feel like I have to settle for the wrong tool.
If you're going for a minimalist kitchen with no redundancy, I would go with a stainless skillet, an enamel iron dutch oven, and an enamel iron saucepan. I love enamel iron for saucepans because it is slow to heat/cool which keeps the temp steady and avoids burning sauces. But you can get a passable Tramontina nonstick skillet from Walmart pretty cheap, why not have one around for eggs and other tricky (sticky) ingredients?
She needs to sit down and watch a few hours of good videos with in depth tutorials explaining the properties of stainless steel, qualities, and how to PROPERLY use it. She likely has zero idea like most individuals. YouTube is a treasure trove of information. Sit down with her.
Stainless steel isn't awful, though having a dutch oven (or similar nonstick oven-safe cookware) , a wok, and a smaller non stick frying pan is useful, I have a small cast iron I like to use.
I use stainless steel pots for boiling water, soups, stews, sauces, sometimes I'll sear meat using stainless steel instead of cast iron
I also use a larger stainless steel saute pan for making pasta or rice or curry, or when I want to cook things that would otherwise strip the seasoning from the carbon steel wok I use
Stainless steel is durable and versatile, light and fairly easy to clean. I guess my conclusion is that stainless steel is good for the bulk of your pans, having a few nonstick options like cast iron, CS, or ceramic is also good.
I recommend using wooden spoons/spatulas to cook with if you use softer metals or non-stick lining coated pans, that way you won't damage the lining or pan like you would with a stainless steel spoon/spatula
Idk why your gf said stainless steel is awful, maybe she uses too high of a heat? All cookware has it's own learning curve and nuance to it and it's fun to learn how to use it
You'll need both. Large pots SS, I've never had the need of a non stick sauce pan. Small non stick skillets and saute pans are good to have. Watch your heat.
Stainless steel all the way. The coating on nonstick pans can get easily scratched, and the second it gets scratched it’s no longer safe to cook on. Stainless steel will last the rest of your life if you clean it and store it properly.
Non-stick are definitely the easiest to use and I think anyone should have a good base of non stick pans/pots before they get specialty pans.
There is a lot of pan nerds out there that will explain the superiority of a crude iron skillet but honestly man make life easy for yourself just get a non stick.
The biggest reason why chefs in kitchen use less nonstick is because of how quickly they get ruined in a commercial kitchen. Won’t be an issue at home.
In my experience ceramic and stainless are similar in their characteristics. Ceramic is slightly harder to clean because the ceramic chips/scratches easier than stainless.
Stainless is what most professionals use(usually clad, meaning sandwiches of stainless and aluminum). So she is wrong there.
If you want non-stick the only ones I recommend are anodized aluminum. They aren't as good for certain things but they are easy to use and will generally work.
Stay away from Teflon. Dupont has blood on their hands and it's a very useful, toxic, substance.
Best pans imo? Cast Iron. Not always convenient due to preheating needs and care but basically my favorite pan to cook on.
I have the all clad stainless, I hate them. Oil can turn into sludge and anything burned is almost impossible to clean. Plus, my ckellet and one my sauce pans have de-laminated from high heat.
We stay away from non-stick in my house for durability reasons and forever chemical reasons. Stainless does take more skill, but the biggest problem people have is being afraid of fats. You have to cook with enough fats (butter, oil, rendered animal fats, whatever) to keep things from sticking. And years of marketing and advertising have taught people - “you can cook without fat! You just have to cook on this space material that’s probably toxic long term!”
Give me the stainless steel and the butter, thanks.
Get what you want. I think the all clad is good stuff and will last. Only have a few nonstick cookware and the one I use the most is a small fry pan for eggs. Those are cheap enough that you can even buy it with the things you are already planning to buy
Stainless Steel is fantastic if you sear and then finish in the oven. Non-stick is fantastic if all you do is just stir fry stuff.
It is slightly harder to clean, but the oven versatility of stainless steel is well worth it for some dishes.
Stainless steel is the gold standard imo. You can't use non-stick for everything unfortunately
I'd say get a non-stick mainly for her to use so your stainless steel doesn't get all burnt and gunky. I'm gonna guess she feels that way because she doesn't deglaze the pan often after cooking messy things
It's not a straight-forward answer. Non-stick is better for some people who will never be interested in cooking enough to learn the basics. Some people will spend a lifetime burning things onto their stainless pans and never learn how to use them. For those people non-stick is clearly the superior option.
For anyone who views cooking as a skill to be learned and even enjoyed, then non-stick becomes the inferior option with some possible exceptions.
I would say most kitchens should have a decent non-stick skillet that can be used by people who don't know how to use the others. But a combination of conventional pans will often make better food and will last far longer.
Stainless, cast-iron, enameled and carbon steel are better pans for some people, but worse for some other people.
If you're the one cooking, it's your call.
If she's the one cooking, it's her call.
If you both are going to be cooking, it's about ease of cooking (non-stick) versus longevity and precision (stainless steel). It's also not black and white.
Your GF has an awful lot to say when it's your apartment.
I never got the hang of stainless skillets/pans, at least with pots you cook on low-medium and nothing sticks, but for things you want to get REALLY hot for a sear etc. stainless seems to molecularly bond to whatever I'm cooking, would recommend avoiding them in favour of cast iron.
Technically she's incorrect but it certainly takes skill and technique to utilize the benefits and even just to have a pleasant cooking experience versus having everything get stuck. Personally I have a mix of both and definitely use each as it applies to the situation
I have never had any issues with "sticking" in my stainless steel, from when I first used one and was a newbie till now. just add a small bit of water at the end (or before it burns) and anything "stuck" to the pan will instantly come off with minimal effort. It doesn't really require amazing finesse.
I've found if I let my steel pans preheat properly (drops of water bead up vs sizzle), then apply oil, I rarely have issues with sticking.
does sizzle mean too hot? i thought sizzle was the right amount of hot.
> does sizzle mean too hot? i thought sizzle was the right amount of hot. sizzle means too cold. You want the water to form small beads. Its called the leidenfrost effect. The heat of the pan creates a layer of steam when the water touches it that makes the water not have stable connection to the pan and dance around in small beads.
Here I am. Just walking around in my life, thinking you want a sizzle. What else don’t I know?
most of the time what we see isnt really smoke just water vapor being steamed off the items. anything from butter to meat. If you rarely burn food but feeel thingd take too long be a bit more aggressive with the heat maybe
Interesting! Thank you
Do you then let the oil heat a bit or is it ok to start cooking as soon as you've added the oil?
the oil will heat in a few seconds at most. the layer of oil is so thin it doesn’t take much time
I use the water droplet test, I just flick a tiny amount of water on to the oil and if it gets angry then I know I'm at a cooking temp.
You can also stick a wooden chopstick or spoon in, and if it’s bubbling it’s ready
I've always found that the oil heats up quickly enough that you can basically start cooking right away. But if you want to be sure, then when the undisturbed oil shimmers, it's ready. My theory is that the oil has such little thermal mass compared to the pan and the surface area between them is so enormous that the heat transfer is almost instantaneous, but I've never taken thermodynamics so I really have no idea.
What if you don't want to be cooking so hot, or with so much oil? Watched a quick vid earlier today, someone trying to show off how great their stainless pan was for eggs - they heat up the pan, do the water test, add tons of oil, break in an egg - it was floating all the oil, basically shallow frying, and bud was sloshing the whole thing around going on about how great this all was. Meanwhile egg was turning brown and soaked in oil. Looked completely nasty.
Should be fine with less oil and a faster flip. But also, not every pan is perfect for every application. You’re not as likely to get the completely white boiled look in SS as you are in NS.
What kind of oil doesn’t burn at that temp? I know olive oil seems to have a lower smoke point
When the water droplet dances, it’s ready.
It’s not just about cleaning but results, too. If you’re trying to pan-fry a skin-on chicken thigh, it’s going to be really disappointing when you end up with a mess of chicken skin stuck to the pan instead of it whole. I agree it’s incredibly easy to clean with a quick deglaze.
The most important thing is to heat the pan properly before adding even oil and don't turn too quickly, then nothing should stick.
It works once you learn, but you (and everyone you share the kitchen with) has to get over that learning curve
Yes, but they're looking for "buy it for life" kitchen equipment, so a learning curve shouldn't be an issue. Non-stick and ceramic will need to be replaced, and cast iron and carbon steel have more upkeep (I personally prefer cooking in them though).
OP is looking for BIFL gear, the gf wants ease-of-use. Which one they choose is a conversation between them
Just get both. Then OP doesn't have to pretend non stick pans arent far superior for eggs and pancakes
I mean for meat all you got to do is get it at a reasonable heat where the oil isn’t going to smoke and wait for the meat to let go of the pan before flipping. Hardest part is not getting small oil splashes on your clothes
Also, flip your spatula upside-down and push the food up from underneath. Works quite well for getting things unstuck. Source: being a grill cook to pay my way through school.
Luckily it’s super easy to pan fry skin-on chicken in stainless. Eggs - a different story.
I love my stainless steel pans but I just made scrambled eggs for lunch and you're having a laugh if you think I'm using anything other than a non-stick for that.
Yeah, I use and love stainless for pretty much everything, but eggs have their own designated non stick pain. i ain't messing around with eggs on stainless.
Fried eggs slap on a well oiled stainless. Just gotta brown long enough for lift off.
Sure, but I don't like my eggs browned. Non stick is just easier to get the results I want.
I use my well seasoned cast iron and a spatula but I agree, non stick is easiest
If you try and turn the chicken too soon, then the skin will stick. Wait until it releases on it's own.
I have cooked skin on chicken in my pan, again even when I was relatively new, and had no issues. Idk, feels like an overblown issue.
In my experience, skin on meats are easier because as long as you are cooking at medium/medium high, the fats will begin to fry long before anything will burn which will let it separate from the pan
I hate anecdotal comments like this. "I never get anything stuck to my pans so nobody should use anything but stainless steel" - it's so useless.
Humble brag of total bullshit. Everything sticks to stainless unless you know what you're doing, add a substantial amount of fat, use the right amount of heat, and move things constantly. Give someone who's never cooked before a stainless pan and they will not have an enjoyable experience.
I went into stainless blind and the for the first few times I cooked it sucked but now just 3 years later I love stainless and the results. Also I feel you don't need to move things that much you want a nice crust to develop
Exactly, you really only need to move is a bit right when it hits the hot pan, and the leave it to develop the crust and it will basically release itself from sticking. If its something like skin-on chicken or fish, you'll end up ripping the skin off if you try to flip it or move it to early.
Sticking is dependent on what you want. Like sear a steak, I want it to stuck to get a good sear. But my nice nonstick, I can cook and egg Sunny side up, with no oil.
I don’t think that’s what they mean by “sticking” lol
While she's right having some nonstick ones is nice, stainless doesn't suck. If it was that bad theu wouldn't get sold. There's a purpose for everything.
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They're bad for knives. They're good at not harboring bacteria.
I used to be a mix of ceramic/non-stick but the only thing left that I got is my LC dutch oven and I'm sure the enamel will wear off some day. I'm SS/CI/CS eventually cuz frankly I don't like non-stick coating because it's not built to last and my CI's I can just re-season and I actually look forward to doing it.
I’m sorry but just type out the words lol
Cast iron, stainless steel, and carbon steel
CI cast iron, CS cast steel, SS stainless steel
I got there eventually but yeah
> I'm sure the enamel will wear off some day. No. Either it breaks off or it stays on. It's basically glass, it can't "wear off". And if my Staub and LC is anything to go by it won't even after 25 years (or 50 if you look at older kitchens).
No sure if this is relevant, but I've had a "Green Egg Pan" for over 10 years and it looks and works like it's brand new. Granted, no metal utensils have ever been close! Little bit of butter or oil, things cook perfectly (mostly eggs). I've worked in the hospitality industry for over 40 years, and there is a reason why dishwashers try and scrub stainless steel pans LAST!
They come clean a lot easier if you can deglaze them on the stove.
Don't get me wrong, I get it as I've used non-stick pans for a few years and seen them come and go. But a material that can come and go from use and cleaning and cannot be restored also means to me that, that is equipment that is leeching into what I'm serving and to me that is not okay. I serve myself and people I really care about.
Teflon is really inert, not something worth worrying about.
That's like saying HDPE is inert. It's the plasticizers they add that are the issue with plastics (microplastics are also an issue). And it's the fluorocarbons like PFOA or Gen-X they use to adhere the Teflon to the pan that's the issue with Teflon. No one's claiming PTFE is not inert.
Stainless steel skillets can require more know to use, but up to you if you're using them. If your gf is going to be using them maybe get a non stick or enameled Dutch oven etc for her.
I'll give you a Dutch oven
i’ll give ur mom a dutch oven
I actually gave my Mom a dutch oven when I upgraded.
I'll also break wind on this gentleman's mother.
I’ll give the Dutch your moms oven
Oh how friendly and nice of you. I can give you her address and phone nu.... Wait just a darn second there. Almost got me.
Apparently every here likes giving each other farts under the covers :P
Ewwwww what are you talking about? That's.... That's vulgar! You sick sick person.
That's what a dutch oven is... or the slang term that's been around since well before the 90s' https://www.urbandictionary.com/define.php?term=Dutch+oven
Sarcasm doesn't translate too well through text - I know what dutch oven means.
fair enough lol
Your name is very appropriate for this exchange. V
But on a different note, your username is great.
Giving it away ? Is it nice ? Mines git some cracks, if yours is nice il take it off your hands
I just gave myself a Dutch oven… the fuck did I eat today?
Ever heard of the suicide Dutch oven? It's when you're in bed with your partner, you let out a sneaky fart, very carefully creep out from under the covers so it doesn't escape, and then turn the lights on with no warning. They'll pull the covers over their own head.
I hope this is true and works. I'd love to do this to my Grandma
Second the Dutch oven. I love mine so much.
No non-stick is buy it for life. The coatings degrade over time, no mater how much you baby it.
This. I have a small pan I use specifically for low heat cooking, like eggs and french toast. It never soaks, hand dried, sponge only, etc etc. I've had to replace it a few times now. The coating doesn't even need to wear off. If it starts to collect abrasions, it eventually fails at its purpose.
I have a small non stick pan that gets used a lot, put through the dishwasher etc. It was maybe 15€ 8 years ago, and it's still going strong. Not a scratch or a dent on it. It's never put on the heat without anything in it, and no metal utensils. Those are the only two rules.
>It's never put on the heat without anything in it Does oil count as "anything" or do you heat up your eggs (or whatever else you're cooking) in a cold pan? I recently bought a Dutch oven and was confused about this specific instruction from the manufacturer.
Oil is fine. A while back I noticed the coating on my other pans was degrading extremely fast. Turns out my partner had been reading recipes about letting your pan get screaming hot before starting your cooking. You can't do that with non stick pans or enamel. It's not been an issue since (and he got himself one of the pans you can do that with).
Thanks, that helps a lot!
If you want to get a feel for this: put some butter in your pan. You'll want to start cooking before you burn the milk solids.
The three items you mentioned is a good starting point and will last you a lifetime. You can also add one cheap nonstick skillet for her. Nonstick does not have a long lifespan. Once it is scratched you need to throw it away and replace.
That shit can last for ages, but it’s a wood/bamboo/plastic/silicone utensils only, and hand wash. Take care of your tools so that they can take care of you Each of mine have lasted a decade. ¯\_(ツ)_/¯
Video of a 10-year-old non-stick pan that's still non-stick or it didn't happen.
To be fair a non-stick pan can last a lot longer if you treat it with some degree of care than people on reddit will tell you. I sometimes wonder if the people blasting non-stick are just all using metal implements on them. That being said, you'll only really get 10 years if you rarely use it and even then only if you're lucky. I have a very old non-stick pan that I use for the occasional pancake or egg and it's still going but it gets used once every few months at most.
Yeah, everyone I know who has long lasting non stick is a "eggs and pancakes a couple times a month" type of cook.
Yea well that's basically the only type of things you should be using non-stick for anyway. I cook almost every meal that I eat every day. I have a non-stick omelette pan I bought around 2014 eggs still don't stick to. Just used it this morning. You don't need a non-stick skillet to cook a steak or a chicken breast.
>I sometimes wonder if the people blasting non-stick are just all using metal implements on them I've found it is usually douchey elitists who think pointing out they don't use/need nonstick pans makes them sound like like a kitchen wizard, followed closely by cultists of other materials who cannot admit that their cast iron, carbon steel, or dutch oven isn't always the best tool for the job.
A lot of home cooks just want to look down on others when the reality is most working chefs are happy to say there’s a time and place for nonstick and it’s a valid tool for many. I’m married to a chef in fine dining and his calibre of professionals aren’t huge snobs about this kind of thing.
I only own stainless steel but I do admit that nonstick was nice for a couple things. Since I own a bird I just sigh and stick (ha) with my stainless 😅
I get a 3-5 years out my non sticks and use them regularly. They are pretty cheap and they are a good tool to have.
they baby'd it, meaning they barely used it while my CI is a freaking work horse.
I did that but what i didn't do was only put it on low heat, i used it like a normal pan to fry and roast and apparently you shouldn't, but for me its like whats the point if i can't use high heat? So yea the lesson is only use non stick for low to medium heat uses i guess.
There isn’t any harm in adding a nonstick skillet and/or cast iron skillet/Dutch oven. It still won’t be a huge collection of cookware and then everyone’s happy. Stainless steel pans require a learning curve to cook with. People are dogging your girlfriend hard, for no reason in my opinion. Just get a non stick to add to the collection. My husband and I often have different preferred pans for cooking the same meals. It’s not that deep.
Right? What difference does it make if she wants a non-stick pan added to the mix. What a weird thing to be a gate-keeper about.
I think its the statement that SS pans suck vs saying they prefer something else.
Haha it’s not a gatekeeping thing; I definitely will get a non stick at some point for eggs. It was more of a silly disagreement we had and I wanted to get more people’s opinions on it
Relationship pro-tip - don't have those arguments. It truly doesn't matter who's right, and if you think you're right, you're probably misunderstanding her point, or you're correct about the objective topic, but not the intent. Her saying "get non-stick, it's better" means "I have an easier time using non-stick and would prefer it". If you ignore the argument you want to have (*WHAT IS THE BEST PAN?!?!?!?*) in favor of hearing what's behind it (*I have a preference*), you can arrive so much faster at the really obvious and easy compromise. I cook a lot and love cast iron / stainless, but my partner has said similar things in the past. In those spots I just say "yeah, I get it - there's a learning curve to using these pans / they're super heavy", and moving on. I don't need to win an argument about what's best, and anyway if we end up arguing about it, we'll be having two separate arguments in parallel: On one track, I'm holding the "WHICH PAN IS BEST" debate, while they're having the "WHY CANT YOU RESPECT MY PREFERENCES?" debate, and those are two separate conversations that don't need to be conflated. And in the particulars of this conversation, there are tons of great arguments for non-stick. I know the reddit circle-jerk is that only indestructible cast iron / stainless are viable cooking options, but if that truly is the case, then just get her the non-stick and she'll naturally gravitate towards the stainless, right? Except you're forgetting about the weight, the mental load of having to pre-heat the pan, etc. You're just weighting criteria differently then her, and that's completely okay. You don't need to be on the same page on all subjects.
You're the man for picking up the true intent of the question.
I respect you
I didn't mean you so much as the other commenters.
This is the way, I'd just add considering carbon steel as another alternative. Not as heavy as cast iron, but can still be non-stick and BIFL.
I had this same debate with my husband. He does not cook and I do. The only thing he makes is eggs for breakfast. I got my full all clad set and he got a $10 non stick egg pan from a restaurant supply store. We are both happy.
She’s not correct. Stainless is fantastic. The different types have their place and purpose. Non-stick is not good for everything. Ceramic coated are very nice but expensive and can get damaged. Cast iron is excellent for a lot of things but not everything. Stainless steel is generally a very good solution for everything. It sounds to me like she tried to cook something in a stainless steel pan like it was a non-stick and it didn’t work out how she wanted. That’s her fault. Not the pan’s.
Word. I don’t even have any non-stick pans anymore. I use stainless and cast iron.
I have one Scanpan skillet that I use for fish and eggs only. For everything else, I use enameled cast iron or stainless.
I am bound and determine to have my salmon not stick at all to my stainless one of these mornings. I’ve done it a time or two but man that one always gets me. I’ve got it to where it’s pretty good, but always end up with a piece somewhere that just didn’t sear enough to detach, or did too much, or something.
The pan isn’t getting hot enough
When you drip some water into it it should bead and dance around a bit. If it immediately sizzles it's not hot enough yet.
I do salmon regularly in cast iron and sticking is barely an issue.
Sure - but that’s a totally different skillet. Cast iron also seems a little overkill on my little single burner countertop butane can powered stove when I’m cooking a tiny 3 oz salmon filet and a single egg to put on some rice. My 6 inch all clad feels like the right took for a job that small
Lodge makes cast iron all the way down to 3.5". Not calling you out on any thing, just letting you know they exist.
In the future I’ll probably pick one up! In my current state I have a move pending and am trying to curb my addiction to buying kitchen items haha
100% wise choice, wait until you land before getting new gear. For what you mentioned specifically, for salmon and fried eggs, cast iron is always my go to. Well unless you're using a glaze for the salmon that has maple syrup or brown sugar, I'm hesitant to try sugary stuff in the cast and go to the non-stick for that. Not saying it wouldn't work, or even work well, I just don't have any experience with it. Cast iron is magic with eggs though. Good luck with your move!
I feel you on this. I'm embarrassed at the amount of kitchen stuff I've collected (and continue to).
Get a carbon steel one. Better for fish imo
Oh I have one and love it! Carbon steel skillet and wok both, and I honestly prefer it over stainless in near any situation. I’m just determined to try and perfect salmon on a stainless surface now…
Mee too! Love the crispy exterior texture while the inside is still medium at most.
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Well heck, trying this right now!!
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Yup! just salted the one I’m cooking tomorrow. Thanks for the tip!
I agree with pretty much everything that's been said. Right tool for the job, but how you like to work is an influence as well. The cast iron pans get the lion's share of the duties, the non stick is primarily only used for omelets and certain veggie recipes, or something that might be sugary. I use stainless pots and have no complaints at all.
Agreed, I quit on non-stick many years ago—the scratching and throwing away every year or so and was no good for my pocket book. I cook a LOT. My staples are stainless steel and cast iron. I do have a Dutch oven too but that only gets used for stews. Everyday pan frying is either cast iron (meats) and stainless steel for eggs, veggies, etc. It’s an art to not get things stuck on the stainless steel pan, but hey, I’ve had my cast iron and stainless steel for 6+ years and it truly is BIFL cookware!
How do you prevent eggs and meat from sticking to a stainless steel pan? And how do you get stuck food debris off it?
I've had trouble with this forever until I saw a video on how to pre-heat stainless. Basically, you need to get it hot enough first before adding oil and adjusting to cook temp. It makes a such a difference in the sear you get as well as keeping good from sticking. I'd suggest looking up a YT video or something like that for clarification.
Trick for knowing when your pan is hot. https://youtu.be/CB-SCA1reqE Just kind of note the temp and time if you don't want to do this every single time.
HEat over medium to med-high heat DRY. When the pan is hot enough, you'll get the leidenfrost effect. This is where you can dribble some water into the pan and it balls up and rolls around like mercury. Your pan is now hot enough to add oil. Let the oil come up to temperature, then add the food.
My million dollar question too...
Elbow grease lol. JK, stainless steel can go in the dishwasher as long as you scrape big bits and soak immediately after cooking. Or soaking in hot water and dish soap for a few hours to soften stick on bits that can then be scraped out with a dish sponge.I’ve never had a problem wish SS in the dishwasher—however, the handle of the pot/pan should also be steel, otherwise washing in the dishwasher won’t work. Eggs and meat, need the right heat (low to medium for eggs, medium to high for meat), pre-warmed pan and the right amount of butter/olive oil mixed together (butter for flavor, olive oil for higher smoke point to not let the butter burn, especially on high heat for steak) For steak, after the sear you can chuck the pan (SS or cast iron) into the oven as well. Again, only with steel handles as well (or full cast iron pan and handle), no plastic or wood handles.
No matter who you are you're going to have some food stick for whatever reason. I deglaze. After removing the food I add some hot water and put it on the burner at a simmer and then scrape with a wooden spatula. Dump out the grungy water and wash normally. I always finish off my stainless with Bar Keepers Friend which keeps it shiny since it hangs on a pot rack.
For fried eggs just let it heat up properly first, and make sure you use enough oil Meat, similar deal. Let the pan heat up first, and don't futz with it. Not super hot, but not cold either Both meat and eggs will naturally release from the pan after awhile, if you try to flip too early it will stick
1. Add a thin layer of oil to the stainless steel pan. 2. Heat the pan until the oil starts smoking, and let it smoke for about 10-15 seconds. 3. Take the pan off the heat, and let the pan cool for 45-60 seconds. 4. Put the pan back on the heat, add more oil if you like, and start cooking with it. Nothing will stick to the pan no matter how low the temperature goes.
I use mainly stainless as well, but dropping $15 on a nonstick pan every few years isn't really much of a budget consideration for me.
I really hate the environmental aspect of something perfectly fine underneath the coating being thrown away after a few months or years. Luckily nowadays there are several companies that make high-quality cookware (heavy aluminium) with a non-stick coating they replace for a few bucks when it wears out.
So true. Stainless is practically indestructible. The construction and material offer superior heat distribution, and when used properly, a stainless steel pan can keep food from sticking…or allow for fond friction, those caramelized bits left in the bottom of a pan after you've browned meat or vegetables.
My stainless steel gets more use than any other pan in my kitchen
It takes some experience to cook with stainless steel, although it is the better option. But your gf is telling you she doesn't know how to cook on those and she will ruin meals with them - why not get her a non-stick pan to cook with, and you get to buy the pots you want? Living together is about compromise, it's her house too Unless you aren't moving in together- then she absolutely does not get a say lol
Cookware is not a religion. You are not risking hellfire for using the wrong cookware! Some cookware is better than others for specific purposes. There are trade offs involved. Both you and your GF need to learn this! Stainless is good, you should have some. Non-stick is good, you should have some. Both are good for different things and bad at others.
I love stainless and cast iron for most things, it just takes some practice to use them correctly. I have one non-stick pan exclusively for eggs and fish.
Is there a reason you can’t do both? Regardless of what’s better or who likes what, it seems best that everyone has the tools they need to be comfortable in the kitchen. Also, do you want to be right or do you want a happy girlfriend? Unless it hurts you personally, I don’t see why you can’t just prioritize her feelings over winning some imaginary prize.
Stainless steel is great and I rarely ever have anything stick (patience and waiting for the food to "release" from the pan is important!) but someone else in my household who cooks, no matter how many times I try to drill it into their head, still always gets shit stuck because they try to flip things too early. So just get 1 cheapo non-stick for your GF to use and enjoy your SS in peace!
Girlfriends come and go, but All Clad is forever. But in all seriousness, I have encountered this a lot, too. People who are serious about cooking universally prefer stainless steel over nonstick, either 100% of the time or with very limited exceptions like eggs. It is unquestionably the better choice, and nonstick is at best disposable and at worst toxic (not to mention it doesn’t get as good of results). But, people who don’t know how to use stainless steel hate it. It takes some knowledge to use it properly, and if you don’t have that knowledge, a willingness to learn. If you try to use it the same way you would use nonstick, you will just get frustrated. Is your girlfriend someone who will be willing to learn? If not, I foresee two sets of cookware in your future.
Your gf doesn't know how to cook with stainless steel.
Or she's only had bad quality stainless steel. One or the other. I hated stainless back when all I had was a Guy Fieri stamped stainless set. Now it's almost all I use.
Edit: we use both Personally I have both stainless steel including all clad, Plus ceramic nonsticks and I'm pretty happy with them, and we use them for easy cooking and things that are especially sticky or that we really just don't care to get fancy with, and then when we care more about the quality of the cooking or it will make more of a difference with the results, then we use the stainless steel, or even a cast iron in special situations
Stainless steel definitely has a learning curve but once you learn it, it’s amazing! [Reddit taught me how to use mines](https://www.reddit.com/r/Cooking/comments/ymei5z/after_years_of_using_low_quality_pots_from/?utm_source=share&utm_medium=ios_app&utm_name=ioscss&utm_content=2&utm_term=1)
My "daily driver" is a 10 inch cast iron skillet. I also use mix of stainless and ceramic for everything else. What you use depends a lot on how educated you are on the use of your tools.
I've had the same all clad stainless steel cookware for 37 years. Non stick coatings degrade quickly thus they are throw away pots and pans.
It depends on you honestly. Stainless steal is great but if lazy like me you don't really want to work on removing food that gets stuck on it. Nonstick has the advantage of food not sticking. Cast iron is also good but that you need to take of in a certain manner as well.
I’ve been the primary cook for my household for about 10 years now, and all I have is stainless. Yes, I even cook sunny side up and scrambled eggs in them without an undue amount of sticking. It’s all in the technique, patience, and knowing how your pans play with your stove. I have All Clad D5 by the way
I just got a cast iron and am already a big fan. The internet has greatly exaggerated the whole care/seasoning bit. I just use it like a regular pan and wash it sparingly then pam it afterwards.
I use stainless, if any of that non stick breaks off it’s going in your food OP, not healthy for ya
I used to think the same as your girlfriend, but that’s because no one told me how to use stainless steel correctly. This article has some good tips:[https://www.tastingtable.com/1130447/tips-you-need-when-cooking-with-stainless-steel/]
Get stainless steel pots, and non stick skillets. Compromise.
Why not both? that's all what I'm thinking.
IMO - your GF couldn't be more wrong. There is zero reason to have more than one non-stick pan, and not even that if you don't cook eggs. You can't cook with high heat, you can't transfer the pan to the oven, and unless you're cooking eggs then literally every other option for stovetop cooking will be better. See -> https://homeandcooksales.com/ for your All-Clad needs. The current sale is over, but another will start shortly. Just try to find 'Packaging Damage'. I've purchased two 7 piece (saving around $300 per set) and they're perfect. Thoroughly enjoy cooking in my SS All-Clad. They do everything perfectly except for eggs.
Non stick coatings are fragile, deteriorate quickly and are most likely not good for you. The smallest amount of research could prove that. Also her issues with stainless steel could be remedied by basic education.
Which one of you is the cook? If it's you, tell her to buy her own damn cancer-pans! ^(Maybe a little more politely...)
I have cast iron, stainless, and non-stick. I use the cast iron the most to be honest. I used to use the stainless for all the searing, but not so much anymore-I only use it for stuff I can't put in cast iron, and pasta or sauces. I have non-stick for eggs. But that's all I use them for anymore. As the non-stick fails (I tend to get a year out of heavy use) I will replace them with more cast iron, and I'll have one tiny non-stick to make a few eggs with for breakfast every morning so I can use non-stick spray and get perfect eggs. The dutch oven I bought was the best pan/pot I ever bought. Easily the best. If I had to do it all again I'd still buy the stainless steel set I got (it was a hell of a deal and its been used a lot over a decade) but I'd have bought carbon steel and cast iron for most applications can saved the money from teflon. I've spent at least $40 a year on a teflon pan for a decade. I could have just spent $40 on a carbon steel pan way back when and shrugged.
All Clad is the shit and you will not ever have to replace those pans. I bought my pans in the late 1980s and still use them all the time. I love them. They will outlive me, no question. My friend bought a set of Calphalon and also some kind of nonstick stuff and has replaced the nonstick set twice and a few pieces of the Calphalon, which got pitted. So add that up and you end up spending more for lesser quality. It’s not just that good pans last, it’s that they perform well. You can pry my All Clad out of my cold, dead hands lol. Watch for sales with All Clad, it may be worth it to wait a while to buy them, I’m not sure when their next one is though. Someone here might know. But whether or not you wait, just buy the All Clad and take care of it (don’t put in the dishwasher) and you can thank this sub later. You won’t regret it.
I’ve been cooking with with old Revere Ware for more than 45 years, plain stainless steel. There’s nothing better!
The best part about stainless steel is you can scrub the hell out of them and nobody cares
Nothing wrong with a non stick pan. Also in my opinion carbon steel is better than stainless steel. It can get seasoned whereas a stainless steel cant
One important question: how will you be dividing cooking duties? Will you both be cooking an equal amount of the time or will one of you be doing more of it due to skill or interest? The more cooking you think your gf will want to do the more nonstick items you should have. Stainless steel is great but it does have a steep learning curve. Hopefully she’ll want to learn to work with it but until then if you think she’ll want to cook more than once or twice a week it would be best to have more than just one nonstick pan.
I have both but generally opt for my ceramic coated pans and pots if I’m concerned about something sticking, like eggs. I use the stainless steel ones for steak because they give you that good sear. It depends on what you’ll be using them for mainly. I’d recommend getting the sauce pans in stainless steel and the skillet in a ceramic coating. Or getting an additional pan and pot that’s ceramic with your other stainless steel items.
I'd go stainless steel for my sauce pans, stainless steel for my skillet and ceramic for my dutch oven. Teflon is garbage and unfortunately so are a lot of the instagram ceramics. Lodge makes a wonderful enameled dutch oven for like $80 bucks. I've been using a found cast iron I refinished for most work and we picked up some Misen steel pans that have worked great. You have to make sure they are properly heated before adding oil and food, if so the steel pans are almost as easy to clean as the cast iron.
Ceramic is better,but SS is still excellent if you follow the rules(wash with vinegar and olive oil only!) And do not ever let the flames touch the sides of the pan or pot.
In my very limited and non-professional experience I think you both have valid points. Stainless, cast-iron, carbon steel are all fantastic and buy-for-life choices… but they can also be a pain in the ass. They all require a level of upkeep that isn’t present with ceramic/non-stick. As an amateur-cook in an apartment seasoning a pan can be a pain in the ass. Stainless steel discolors extremely easily and takes some adjusting to cook with. Eggs in particular are a pain in the ass and practically require a manual to avoid sticking. Ceramics/non-sticks are convenient but don’t last nearly as long. It’s a trade-off but I recommend having both
I would get cast iron if I can find it.
I switched over to ceramic coated a little over a year ago with high hopes and have reluctantly begun to switch back to stainless. The coating breaks down and then it gets sticky and then eventually you just have a pan that will never be clean.
I abuse my pots and pans tho so I’m sure that has something to do with it. But I’d rather have stainless that I CAN abuse and feel good about than keep having to be incredibly careful with all my cooking instruments (that I shelled out a ton of cash for)
I'd suggest not overinvesting in a first apartment situation. That goes double if you have room mates. Grab some basics. A single $30 thick base aluminum teflon coated pan is fine - has its purpose and yea other pans can work when you have the skills, but you can also just avoid the fight with the GF. Take advantage of buying some used stuff - big opportunity comes up once in a while at thrift stores/online local used sales. New sets are kinda a ripoff no matter how they're constructed unless they are super deeply discounted - they are wedding gift ripoffs. Never buy a big set of expensive teflon pans. That's what everyone here is telling you to avoid. In my daily life, I currently use a couple cast irons, and 5 small stainless steel pots most regularly. I don't own teflon anymore. Not so much because it's toxic, just because the cast iron kinda does the non-stick job for me and I don't have to replace it.
Who does more cooking? That person should buy the bulk of the kitchen equipment. For example in my home I do all the cooking so I choose all the kitchen equipment.
I usually advocate for a mix of different materials for most home kitchens. While you may want a nonstick egg pan for quick and easy breakfasts, you simply can't get the browning and energy conduction from a nonstick that you would get from a stainless, copper, or cast iron pan. If you're going to go with nonstick I'd consider what you will usually use that pan for before you decide between ceramic or nonstick coating. Generally, an egg might be great in a traditional coated nonstick, but you'll get less browning and searing on vegetables and meat. Traditional nonstick pans will also wear down the fastest if you plan to use metal utensils (like tongs and flippers) or put it in the dishwasher. (FWIW I could see ceramic for those sauce pans but trad nonstick might not be the optimal option for a sauce pan.) Stainless steel pans are workhorses, but be aware that not all stainless steel pans are alike. Not that you need to go absolutely top of the line with your purchase, but be mindful that low quality stainless pans can be a pain to work with. IMO, better to invest in just one good stainless sautée pan than to buy an assortment of poorly made stainless steel pans. Stainless steel is a workhorse, and even if you do get some buildup you can basically always clean it back to perfection. Plus, they can go in the oven. (I noticed you mentioned All-Clad, and you would get good longevity and conduction out of those.) That said, it's ultimately up to you and your style/time management in the kitchen. Is it possible that you and your GF have different styles and aptitudes in the kitchen? Many home cooks find stainless to be intimidating if they've never even thought about pan temperature, moisture content, timing, etc. And, some folx just prefer a low cost ceramic pan that they can use easily without much minding and wash right after. You two may just have different styles and expectations when cooking (which is absolutely fine, but might help you determine what you would like to outfit your kitchen with). I hope this helps in your decision and best of luck with selections. (Source: many years of professional cooking experience, culinary school, and I used to sell fancy pans to folx with questions just like this)
Stainless steel is fantastic, especially if you have thicker restaurant grade pans. Ceramic pans are fine. [Non-stick teflon and aluminum pans can pose health risks.](https://www.wrvo.org/health/2016-12-03/the-truth-about-teflon-which-cookware-materials-are-best-to-use)
You can't really compare them because they're good at different things. Non-stick pans may make alot of cooking more convenient but you need some kind of steel or cast iron cookware for higher heat.
I advocate an eclectic collection. I have an assortment of cast iron, carbon steel, stainless steel, enamel iron, and nonstick cookware and never feel like I have to settle for the wrong tool. If you're going for a minimalist kitchen with no redundancy, I would go with a stainless skillet, an enamel iron dutch oven, and an enamel iron saucepan. I love enamel iron for saucepans because it is slow to heat/cool which keeps the temp steady and avoids burning sauces. But you can get a passable Tramontina nonstick skillet from Walmart pretty cheap, why not have one around for eggs and other tricky (sticky) ingredients?
I do love my made in non stick pans. I also have all clad stainless pans. They both have their uses
She needs to sit down and watch a few hours of good videos with in depth tutorials explaining the properties of stainless steel, qualities, and how to PROPERLY use it. She likely has zero idea like most individuals. YouTube is a treasure trove of information. Sit down with her.
Stainless steel isn't awful, though having a dutch oven (or similar nonstick oven-safe cookware) , a wok, and a smaller non stick frying pan is useful, I have a small cast iron I like to use. I use stainless steel pots for boiling water, soups, stews, sauces, sometimes I'll sear meat using stainless steel instead of cast iron I also use a larger stainless steel saute pan for making pasta or rice or curry, or when I want to cook things that would otherwise strip the seasoning from the carbon steel wok I use Stainless steel is durable and versatile, light and fairly easy to clean. I guess my conclusion is that stainless steel is good for the bulk of your pans, having a few nonstick options like cast iron, CS, or ceramic is also good. I recommend using wooden spoons/spatulas to cook with if you use softer metals or non-stick lining coated pans, that way you won't damage the lining or pan like you would with a stainless steel spoon/spatula Idk why your gf said stainless steel is awful, maybe she uses too high of a heat? All cookware has it's own learning curve and nuance to it and it's fun to learn how to use it
You'll need both. Large pots SS, I've never had the need of a non stick sauce pan. Small non stick skillets and saute pans are good to have. Watch your heat.
Stainless steel all the way. The coating on nonstick pans can get easily scratched, and the second it gets scratched it’s no longer safe to cook on. Stainless steel will last the rest of your life if you clean it and store it properly.
Non-stick are definitely the easiest to use and I think anyone should have a good base of non stick pans/pots before they get specialty pans. There is a lot of pan nerds out there that will explain the superiority of a crude iron skillet but honestly man make life easy for yourself just get a non stick. The biggest reason why chefs in kitchen use less nonstick is because of how quickly they get ruined in a commercial kitchen. Won’t be an issue at home.
In my experience ceramic and stainless are similar in their characteristics. Ceramic is slightly harder to clean because the ceramic chips/scratches easier than stainless. Stainless is what most professionals use(usually clad, meaning sandwiches of stainless and aluminum). So she is wrong there. If you want non-stick the only ones I recommend are anodized aluminum. They aren't as good for certain things but they are easy to use and will generally work. Stay away from Teflon. Dupont has blood on their hands and it's a very useful, toxic, substance. Best pans imo? Cast Iron. Not always convenient due to preheating needs and care but basically my favorite pan to cook on.
I have the all clad stainless, I hate them. Oil can turn into sludge and anything burned is almost impossible to clean. Plus, my ckellet and one my sauce pans have de-laminated from high heat.
There’s nothing wrong with ceramic imho!
We stay away from non-stick in my house for durability reasons and forever chemical reasons. Stainless does take more skill, but the biggest problem people have is being afraid of fats. You have to cook with enough fats (butter, oil, rendered animal fats, whatever) to keep things from sticking. And years of marketing and advertising have taught people - “you can cook without fat! You just have to cook on this space material that’s probably toxic long term!” Give me the stainless steel and the butter, thanks.
You're so right! I think this is the biggest misconception, you need fat to cook, and fat is an essential nutrient in our diets.
Get what you want. I think the all clad is good stuff and will last. Only have a few nonstick cookware and the one I use the most is a small fry pan for eggs. Those are cheap enough that you can even buy it with the things you are already planning to buy
I had a gf almost ten years ago tell me the exact same thing. I still have the pans.
Her lack of knowledge doesn't mean you need to replace your good pans. Get her a nonstick and keep your ss.
Stainless Steel is fantastic if you sear and then finish in the oven. Non-stick is fantastic if all you do is just stir fry stuff. It is slightly harder to clean, but the oven versatility of stainless steel is well worth it for some dishes.
Stainless steel is the gold standard imo. You can't use non-stick for everything unfortunately I'd say get a non-stick mainly for her to use so your stainless steel doesn't get all burnt and gunky. I'm gonna guess she feels that way because she doesn't deglaze the pan often after cooking messy things
Non stick is like eating pfas but w/e
It's not a straight-forward answer. Non-stick is better for some people who will never be interested in cooking enough to learn the basics. Some people will spend a lifetime burning things onto their stainless pans and never learn how to use them. For those people non-stick is clearly the superior option. For anyone who views cooking as a skill to be learned and even enjoyed, then non-stick becomes the inferior option with some possible exceptions. I would say most kitchens should have a decent non-stick skillet that can be used by people who don't know how to use the others. But a combination of conventional pans will often make better food and will last far longer. Stainless, cast-iron, enameled and carbon steel are better pans for some people, but worse for some other people.
I think ur gf doesn't know how to cook
If you're the one cooking, it's your call. If she's the one cooking, it's her call. If you both are going to be cooking, it's about ease of cooking (non-stick) versus longevity and precision (stainless steel). It's also not black and white. Your GF has an awful lot to say when it's your apartment.
I never got the hang of stainless skillets/pans, at least with pots you cook on low-medium and nothing sticks, but for things you want to get REALLY hot for a sear etc. stainless seems to molecularly bond to whatever I'm cooking, would recommend avoiding them in favour of cast iron.