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Mar 17, 2007 02:28 PM

Stainless vs. Non-Stick

OK. Let me have it. Which do you prefer and why? Particular brands that aren't hugely expensive would help.

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  1. I think SS is more useful in the kitchen than NS. About the only thing I'd CHOOSE NS for (IF I didn't have my LC skillet handy) is cooking eggs (I have a double burner NS griddle that I break out only when the DH's family comes for brunch). You have to be really nice to NS, don't machine wash it, don't use sharp or metal utensils in it, and don't overheat it or you've killed your pan. SS you can treat badly and it'll hold up. Also, imo it is superior to NS for browning meats, and creating the fond you need for gravies, sauces, etc., (although I hear Scanpan is up to the task, but have never used one). In several forums I have heard people sing the praises of Costco's SS and NS lines, and they are not "hugely expensive--maybe look into those?

    1. I have one and only one non-stick pan, a shallow skillet for cooking eggs. Non-stick cannot handle high temperatures, most sorts of strong cleansers or anything abrasive. It will eventually flake off the pan no matter how gently you treat it, and it will flake into whatever you're cooking.

      2 Replies
      1. re: jillp

        I thought that too until I bought a Swiss Diamond brand nonstick pan. It handles high heat fine, browns beautifully, and is over safe to 500 degrees. It says its safe for metal utensils but I've stuck to non-metal just to maximize longevity-- although it has a lifetime garauntee. After 6 months of use the pans still look practically brand new. I bought the 12.5 frying pan, which comes with a glass domed lid. The lid's knob has a slider that allows you to control how much steam to let out so it can be used for baising as well. I liked this pan so much that I also bought a 10" pan for eggs and such. I find myself using these two pans for 90% of my cooking these days. My 11" All-Clad copper core and Mauveil saute pan rarely leave the drawer now. The Swiss Diamond pans cost way less than these other two pans. I bought the 12.5" pan for around $80 during a storewide 10% of sale at a local cookware store. Best of all, since the pan uses diamond crystals for its non-stick properties, it doesn't have the health concerns of Teflon-- not to mention blistering and peeling issues.

        1. re: bbqme

          "Best of all, since the pan uses diamond crystals for its non-stick properties, it doesn't have the health concerns of Teflon-- not to mention blistering and peeling issues."

          Swiss diamond uses PTFE - teflon - just like every single other "non-stick" pan. You can't use the term "non-stick" without using PTFE. ...not saying that SD isn't a great pan - just that if you have canaries, don't heat the pan up to 500F.

          From their site: "The secret behind this advanced cookware technology is the result of combining diamond crystals - the hardest material known to man - with a non-stick nano composite to form a virtually indestructible non-stick cooking surface."

          nano-composite = PTFE

          See A Cook's Ware site for further info (also great page for the op or anyone else to compare all pans):

          Here's a quote from them:
          Swiss Diamond Pans are produced similarly except they are diamond-reinforced. Actual diamond particles and fused to the pan and PTFE applied. The result is that Swiss Diamond Nonstick pans are virtually indestructible. In addition, diamond conducts heat more efficiently than any other medium, even copper. So it will always render optimum heat transfer.

      2. I suggest a stainless set- it's so much easier to care for & clean, and it's so durable! Even with a saute pan, if you heat it well first, you shouldn't have a problem with sticking. Just add a 12" nonstick skillet to the set.

        1. Foodstorm is right in that you can't really do one OR the other. NS is unbeatable for eggs and delicate foods, but it's useless at searing meats or stirfry. Buy yourself a nice clad stainless pan - Calphalon's tri-ply is decent if you don't want to pay for All-Clad - and grab a 10 or 12" heavy aluminum NS pan at a restaurant supply store. I got mine in NYC for $22. No matter the manufacturer's claims, the NS coating wears off after awhile. At $22, I could replace it annually if need be.

          1. I've never used SS and have gone thru a few NS pans...all have flaked off and lost their non-stickiness. And here I am considering SS. Then I remember I've found a great not expensive frypan...with my cast iron skillet. It gets real hot, always releases and cleans up nice. I like to keep things simple.