Stainless steel or nonstick cookware?

Skillets and fry pans have many uses in the kitchen, but should you use nonstick pans or stainless steel pans? Whether you’re worried about durability, potential health concerns or performance, you must find out what each type of pan can offer you.

Nonstick pans, as their name suggests, are designed with the primary goal of preventing food from sticking to them, but their coating lacks durability over time. Stainless steel pans are more durable but require skilled use and plenty of oil to avoid sticking.

Vintage Range Non-stick Forged Aluminum Cookware Set

Nonstick pans

Nonstick pans are usually made from aluminum with a nonstick coating covering the cooking surface. This coating prevents all kinds of food from sticking to it, so it’s great for foods that are prone to sticking.

You can find a wide range of nonstick fry pans and skillets in all sizes. Some feature the traditional Teflon coating, whereas others have hard anodized coatings or ceramic coatings without controversial chemicals. Pans can cost from less than $10 for basic options to around $100 for the most durable nonstick pans.

Nonstick pan pros

Nonstick pans are great for cooking foods that are prone to sticking to stainless steel pans, such as pancakes and crepes.

Thanks to the natural nonstick coating, you don’t need to use much oil or other fats to cook with — and you can go without completely if you choose to, though this will sacrifice flavor.

Cleanup is generally much easier when you use nonstick pans because there’s nothing stuck to the surface that you need to soak or scrub.

Nonstick pan cons

The majority of nonstick pans contain perfluorooctanoic acid (PFOA) and other chemicals that have some potential health concerns. It’s unlikely that they cause problems when used correctly, but some buyers prefer to avoid them anyway.

You can’t get a good char or sear on food using a nonstick pan, so it isn’t great for cooking dishes that require this.

The coating on most nonstick pans is easy to scratch and wears down over time, even with careful use. As such, even the most durable of nonstick pans are unlikely to last more than five years, and cheap options will only last a year or two.

Best nonstick pans

This heavy-duty sauté pan is far more durable than standard nonstick options and is guaranteed for five years. It distributes heat evenly and is even oven safe up to 500 degrees.

A solid, well-made set of two fry pans, available in either 8- and 10-inch sizes or 10- and 12-inch sizes. They’re hard anodized for durability and are PFOA free.

The ceramic nonstick coating is free from PFOA and PFAS, making it a good choice for people who want to avoid the chemicals in classic nonstick pans. It’s affordably priced and transfers heat evenly.

Stainless steel pans

Stainless steel pans are primarily made of stainless steel. The best have a central aluminum layer since aluminum is more effective than stainless steel at conducting heat and allows for more even cooking.

Most stainless steel pans are oven-safe and great for searing and browning food. The best stainless steel pans can be expensive, costing up to $200, though most cost $20-$60.

Stainless steel pan pros

Stainless steel is excellent for cooking foods that need searing or browning, plus it allows you to deglaze the pan to incorporate those tasty browned pieces that get stuck to the bottom of the pan into a sauce or glaze.

Once you learn how to use stainless steel correctly, you can keep most foods from sticking to the pan.

You tend to get better results from stainless steel pans when you know how to use them, which is why they’re the most common choice in professional kitchens.

Stainless steel pans are more durable than their nonstick counterparts. They don’t have a coating that can peel, chip or get scratched.

Stainless steel pan cons

Pure stainless steel isn’t great at conducting heat, so for quicker and more even cooking, you need a pan with a layer of aluminum sandwiched between two to four layers of stainless steel.

Food can easily stick to stainless steel pans, so you need to use a liberal dose of fat in the bottom of the pan and learn cooking techniques that help prevent sticking.

When food gets stuck to stainless steel pans, it can take a lot of elbow grease to get them clean.

Best stainless steel pans

A high-end stainless steel pan with five-ply construction for durability and more even heat transfer. It’s both dishwasher safe and oven safe for up to 500 degrees.

This large 12-inch fry pan comes with a lid, making it even more versatile. It’s made of three layers of metal with an aluminum core for more even cooking.

An affordable three-ply fry pan that’s available in a range of sizes. It offers great value and can be used in the oven at temperatures of 500 degrees maximum.

Should you get nonstick pans or stainless steel pans?

Nonstick pans and stainless steel pans each have their pros and cons. If you want to sear foods and deglaze pans, stainless steel is the obvious option while nonstick pans are designed to avoid sticking, even without much fat, and make cleanup easier. Keen cooks will often find they want both options on hand, so they can choose the right pan for the dish they’re attempting.