registering for pots and pans and torn on this subject. The new nonstick stuff (non-teflon) is supposedly reallly good, but I’ve always felt like you could be more agressive with and do more with stainless. what’s the thought on this?
Stainless only for me…
“The big one’s still swimming, let’s go.”
Cast iron, cast aluminum, or stainless, non stick will eventually get scratched up.
Long Enuff
Register for stainless. Its by far the best. Buy a few cheap non stick pans for eggs. When they start to wear out, chunk’em and get some more.
“Never Trust A Skinny Chef”
Cast Iron gets my vote. Switched to it 5 years ago and will never use anything else plus it lasts 3 lifetimes.
Stainless Revereware has lasted me 20 years and still going strong. Good non stick got at same time has long been trashed.
Yankee sand flea on a Southern beach.
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They claim at the store that the new non-stick stuff might scratch a little, but won’t flake off (like teflon) and is non-toxic (unlike teflon). It seems like most chefs use stainless, but I can’t get any concrete answers as to why it’s better. Maybe a good idea to have some of both, I don’t know.
Most professional chefs do not use non-stick because you can’t make a good base needed for gravy or pan sauce with non-stick. http://en.wikipedia.org/wiki/Fond
quote:
Originally posted by starrstriperStainless Revereware has lasted me 20 years and still going strong. Good non stick got at same time has long been trashed.
I second that about the revereware non stick. Great stuff as long as your moron roomate doesn’t decide to continually use a metal fork to stir stuff 
Thankfully he didn’t get to my skillets…
I think we need a bigger boat…
All 3 have their place. Our company chefs have a good inventory of them all, and they all have their place in the line up. The same fishing rod materiel doesn’t work for every fishing application, now does it? Of course not. So why would one type cooking surface be any different?
wcarlis, here is the answer to your question why most chef use stainless. First of all, all three do have there place, however, stainless is use for several reasons 1- stainless is an excellent conductor of heat 2 - it will not bend or worp on the bottom of the pan when exposed to continous high heat that is require to sear properly 3 - cooper is a better conductor, however, it is very expensise and a ***** to keep clean; it requires a lot of maintenance and is also very expensive. With that being said a word of caution - not all stainless is the same, look for stainless that is at least 18/10. Aluminum is an ok conductor of heat but will bend under very high heat. Non stick is good for eggs and crepes because those items should never be cooked on high heat. Cast iron holds heat well and cooks evenly, however, it rust and is very heavy. It has it place, especially when used for a dutch oven, however, it must be properly seasoned before using (thats a whole other topic) - LeCreuset is the most perferred cast iron product by chefs but you will pay a premium for it. It does not rust because it is enameled or coated and baked under extremely high heat causing it to seal.
I hope this helps, I have been cooking professionaly for 20 years and know a thing or two about cooking and the science behind it.
we registered and got the Calphalon stainless set. 13 pieces in all. I didnt think I would like cooking on stainless but I have to say I have adapted and will not go back. We have non-stick for eggs and rice but everything else is cooked on stainless. With the Bar Keeper’s friend cleaning stuff…it makes it easy to clean up!
You registering for a wedding? If so congrats! We just went through that in March.
Thanks; yep, getting married next March. I’m leaning toward going with stainless and throwing in a nonstick pan or 2 for good measure.
you need all three