Cookwares come in different shapes and types. These types are also categorized based on the metal they are made of or the usage of benefit. The non-stick cookwares basically offer a working space where your food won’t stick even without oil or butter.
The stainless steel cookware is mostly non-stick, but not as efficient on being non-stick as the non-stick cookware. Moreover, this cookware requires oil or butter to be nonstick.
Accordingly, non-stick cookwares ensure that nothing can stick to the surface of the cookware and everything comes right off. These cookwares are often lined with polytetrafluoroethylene (PTFE). Teflon is a popular type of material.
The core benefit of stainless steel is that the body is rust-resistant. Non-sticky cookwares offer the main benefit in their name itself that they have non-stick surface!
However, both types have strong advantages and disadvantages to consider.
The Calm Before the Battle!
So to go the battle of Non-Stick vs. Stainless Steel, first let’s consider all the advantages and disadvantages both parties offer and get to know them a bit more personal. To choose a fair winner, we have to give both of them equal chances.
The non-stick cookware offer benefits that all come in with a non-stick surface. These cookwares are also very lightweight and handy. The surfaces are designed to reduce the materials to stick to the surface. For the 21st century, these cookwares are common and also popular among people.
There is a variety of non-stick cookware to choose from different websites and also the stores like Target and Wal-Mart. These cookwares are more available than most others. You can find them almost everywhere; even in your local departmental store.
Benefits of Non-Stick Cookware
Non-stick cookwares are obviously very easy to use and clean, given that the surface is non-sticky. They also offer other benefits that should be considered if you want to compare them with stainless steel cookware.
The most popular non-stick cookware is made of anodized aluminum. Aluminum is a very inexpensive metal, so the non-stick pans and pots are also cheaper than other pans like the stainless steel ones.
Meals Turn out Better
Food does not get stuck to the non-stick cookware. Hence, the chances of food burning are less in these pans. Even if you are forgetful, the non-stick pan has got you. These pans are very helpful during rush hour. You can cook food in high heat and avoid burning them!
Less Cholesterol in Your Food
Cooking in non-stick pans requires less oil and fat particles. As these elements are added just to make the food taste better and not to prevent sticking, the extra oil or fat is not necessary. You get to enjoy healthier food.
The non-stick pans don’t require that much stirring or attention while cooking. You can just dump your ingredients in it and let them cook. It is a convenient choice for inexperienced cooks. Many people are distracted during cooking because of their busy lives; these non-stick pans are perfect for them.
The non-stick cookware is popular because of how easy it is to clean them. Food never burns onto the pan and you never have to scrub things out. It’s a very time saving and friendly kitchen accessory.
Disadvantages of Non-Stick Cookware
The non-stick cookware requires a bit of maintenance and should be handled carefully. Metal utensils and scouring pads can easily damage the surface. Scratching and stirring hard is not for these types of cookware.
Cannot Withstand High Heat
Food does not burn in non-stick pans, but high temperature can damage the cookware. The non-stick coatings usually have very low melting points. Aluminum has a lower melting point than other common metals. So, the coating might melt at high temperature.
Sensitive to Pets and Environment
Fumes are emitted when the pan heats up. These fumes might contain Teflon and are found to be sensitive to the environment and pet birds.
Many researchers and nutritionists have expressed concerns regarding the usage of non-stick pans. Most pans contain aluminum and copper, which can be hazardous to human health if it leaches into food.
At the same time, most manufacturers make sure that the surface coating does not allow the harmful metal to migrate to food, it is recommended not to use it regularly.
After leveraging the pros and cons of non-stick pans, we can conclude that they are not to be considered a sore loser here. These pans have many strong advantages that do actually make people’s lives easier.
However, let’s look at the stainless steel cookware now.
Stainless Steel Cookware
Chromium gives the stainless cookware property of being rust-resistance. Uncoated stainless steel also can produce a beautiful and delicious browning on food than most other pans can’t.
Benefits of Stainless Steel Cookware
Steel is more durable and lasts longer than other metals that are used for making cookware. You can scratch it, throw it, and even use it like Disney’s Rapunzel does; it will still work perfectly fine. The durability of steel is even more than iron and nickel.
These types of cookware don’t chip or peel or break very easily. They also don’t lose their shine very quickly. In addition, if they do, washing it with a cup of vinegar and water will restore its shine like the new ones.
Stainless steel is a very inert metal. It does not easily react with anything or even the food cooked in it. The other metals used for making cookwares react with acidic food. In that sense, you don’t have to worry about that when you are cooking with stainless steel cookwares.
Many processes of cooking are possible in stainless steel cookware. These types of cookware can withstand high heat. You can execute cooking processes like frying, boiling, braising, stewing, poaching, and even steaming. Searing and sauteing require higher heat and temperature, and that can be done in stainless steel with no issue.
Disadvantages of Stainless Steel Cookware
Poor Heat Conductor
Steel is not a good conductor of heat. For this reason, copper or aluminum core is used for manufacturing these cookwares. The copper heats up fast and cools down fast that gives these cookwares a chance to cook food better.
Salt Damage and Discoloration
Saltwater can cause pitting on stainless steel pans. When exposed to high heat, the color of steel may fade. High heat makes the steel pan less attractive.
Cooking in stainless steel require a good amount of oil and fat. So these pans are not very cholesterol control friendly. Furthermore, if something does stick to the pan, it’s hard to remove. Cleaning is hard sometimes with these pots.
Both types of pans are handy at different times. We would suggest using the non-stick pans for cooking sunny side ups, pancakes and other types of food which tend to stick to the pan. However, using the stainless steel cookware for the rest of the cooking procedures is fine.