In this video, I answer a viewer question on when to use, and not use, a non-stick pan:
I don't often see professional chefs using nonstick pans, probably because of the heavy use one would get, resulting in more scratches and throwaways. However, for a home cook, do you have suggestions as to when to use a nonstick pan versus an all-metal pan? I have high quality pans and can't seem to get the food I cook not to stick. Is there a video that addresses this?
James W,
Dutton, Michigan
What Is a Non-Stick Pan?
For those of you who don't know, a non-stick pan is created by coating the interior of the pan with a non-stick surface, most commonly Teflon. It is this Teflon coating that will play a large role in your choice of whether or not to use the pan.
The Answer
Non-stick or Teflon pans are great for delicate food items that don't require high heat. These items include almost any version of eggs (scrambled, fried, omelette, etc.), and other breakfast items such as pan cakes and French toast. However, Teflon pans are a poor choice when applying a high heat cooking method, such as sauteing, searing, or pan roasting, for a couple of reasons.
First, non-stick pans can give off toxic fumes, usually when a dry non-stick pan is heated over high heat. Second, Teflon is a very poor heat conductor. When it comes to searing or sauteing, you want a pan that can charge with heat, and retain that heat when a food product is added. Since Teflon has poor heat retention, the pan will cool off quickly, making it less than ideal for searing and sauteing.
So the short answer? Use non-stick pans for delicate items that don't call for high heat, and use your stainless steel or cast iron pans for high temperature stove top cooking such as sauteing, searing, and pan roasting.
Related Resources
There are 11 Comments
I haven't played with ceramic
I haven't played with ceramic pans yet. My main pans are stainless steel, cast iron and non-stick. Because these three seem to get the job done for me, I haven't ventured out into the ceramic world yet.
I've never used the stone
I've never used the stone pans or green pans. Between my non-stick, stainless steel and cast iron pans, I'm not really sure I need another.
@StrikingTwice, I used cast
@StrikingTwice,
I used cast iron for eggs when I was a kid. Like I mentioned in the video, cast iron was the original non-stick. Since I usually eat my eggs over-easy, I now tend to use a small, non-stick pan when the mood strikes.
@Haptalon,
I heard good things about those, but have never tried one myself. Let me know how you like it.
@ Marble, If you plan on
@ Marble,
If you plan on making a pan sauce and deglazing with acidic ingredients, I would stay away from the cast iron pan. The acid can make the pan give off a metallic taste, but will also break down the protective seasoning.
@ GreenBake,
Anodized Aluminum Cookware is another option, but it all comes down to preference. For me, I'm pretty simple; I've always worked in kitchens that use a combo of stainless steel, cast iron, blue steel (sometimes), and the occasional non-stick. Between these four choices, I never find myself wishing I had an Anodized Aluminum pan.
However, if you own and like AAC cookware, it can be used much like a stainless steel pan can, but will be more forgiving in the sticking department. If you already own cast iron, non-stick, stainless steel pans, I don't see any major motivator to purchase AAC as well (unless the price is right and it's a size you need).