Nonstick vs. Stainless Steel
My recent adventure with making baingan bharta (curried eggplant plus), got me thinking ...
when would someone choose to use a stainless steel skillet/frying pan over nonstick other than for greater browning effects?
I know that some cooks choose not to use nonstick cookware for perceived health reasons, and that nonstick is recommended to be heated to only medium to medium high temperatures.
I have stayed away from using my stainless steel cookware (frying pans, that is, I still use my sauce pots all the time!) in favor of the nonstick due to the ease of cleanup.
For sauteeing and more gentle heating of food, is there some other reason why stainless steel cookware is not used more often? When I was cooking the eggplant dish which consisted of heated canola oil, onions, ginger, garlic, many other spices, and a mixture of canned diced tomato and mashed precooked eggplant, the mixture seemed to dance effortlessly over the surface of my first time used Caphalon nonstick 10 inch omelette/sautee pan (with an anodized surface). I wondered if I would have had the same ease using the stainless steel pan, or if the oil would tend to stick more to the surface.
And what about the pans that consist of the higher grade version of the anodized surface? My skillet surface looked like the older Teflon type surfaces of old, but it was labeled as anodized (can be used for oven cooking also). The other anodized surfaces I refer to are the more expensive ones that don't look like they have any kind of coating, but rather consist just of a material that has been constructed in a way to make it nonstick.
Some cooking shows I watch typically use what looks like stainless steel frying pans.
I use 2 nonstick fry pans and plain stainless everything else. The reason I use the nonstick pans is because I can use less oil, and they are easier to use and clean up. I learned to make an omelet in a cast iron skillet many years ago, and I used cast iron to fry in as well. I do prefer the non stick, but yes, you don't get nice browning.
But I understand that when you use a non-stick pan, you should never heat it on high. If you need to use high heat, you would need to use stainless.
Also, the pan will outlive the non-stick surface eventually. That is why I don't invest much money in my non-stick pans any more. And I store them with plastic wrap over them, particularly if I have to stack something on them. And, you cannot put them through the dishwasher. And, as you probably know, you must use nylon or wood spatulas with most of them.
I learned the secret to cooking with stainless steel frying pans years ago and if you do this every single time, nothing - including eggs and hotcakes - will stick. (You do not need to do this if you are cooking food in boiling water - this is only if you are putting food directly on a stainless steel surface such as eggs, fried chicken, hotcakes...etc.)
So here's the secret - it has two parts:
Part 1) Before putting anything into the pan - including oil, butter or sprays - you must season the frying pan first meaning, you must get the pan hot - not just warm, but hot. You will know it is hot enough when you sprinkle a couple drops of water in the pan and the water sizzles and forms little balls that dance on the surface. Before cooking, remove from heat until pan cools slightly (if you add oil or butter at this point it will burn) Once pan has reached the desired temperature, add oil and cook whatever.
Part 2) Always keep the bottom of your pans clean - get rid of any brown build-up - a stainless steel scouring pad works best.
I find "barely-used" expensive Faberware pans at Thrift stores all the time and as I'm buying them for $5, I chuckle to myself. I know that pan ended up in a thrift store simply because the owner failed to use it correctly.
If you heat your frying pans and keep the brown build-up from forming, you will love cooking with your stainless steel ccokware. If not, you will hate it and your stainless steel will end up in a donation bin somewhere.
Try this. You will be amazed.
Dyes can be incorporated into the anodizing process, hence there are anodized aluminum products in the brightest of colors. But it seems that most anodized cookware is a dark gray. If the inside surface of pan appears the same as the outside, then I'd guess it was anodized without a nonstick coating. But if the inside is different, usually a darker gray, the I'd suspect a Teflon (PTFE) coating. No one is going to put that coating on the outside.
Stainless steel all the way! I am a huge fan of them...
I used to really like the nonstick because I could use less oil, until the day I actually did melt the teflon coating off of it and realized how absolutely horrifyingly dangerous it was. They say it's safe up to a reasonable temperature, and that you would not typically use it at high enough temps to be dangerous, but this is patently false and misleading... temperatures do get very high in the pan even in normal home cooking. Bacon fries at about 500.
Most people, I think don't use stainless out of perceived health benefits of nonstick (less oil)... and also stainless can stick and requires a little more attention; (e.g. pan must be hot, but not too hot before oil goes on it, etc)
But as far as safety of the food and performance, I think that your best bet really is stainless steel. Oh, and they make pan sauces excellently... cast iron will give off a slightly metallic taste and non-stick doesn't have fond to speak of, but stainless will work wonders
The pan sauce/gravy making ability of various pans is a huge thing and something that the Consumer magazines rarely mention. I suspect that for the mass market it is not a big deal, but if you love fond you really must have SS or hard anodized cookware, and of the two SS is more versatile, though to get the uniform heating of classic Calphalon you have to step up to muli-ply SS, and that adds considerably to the raw materials cost, not to mention the big promotion budgets of the "name" cookware makers.
On TV (or even a kitchen demo at a store) the reflectivity of a SS pan will make it much easier to see what is happening inside a pan, at home I do find myself turn the lights ALL the way up when I'm cooking in a Calaphalon pan.
Your preference for stainless is a personal choice but your science shouldn't be.
The melting temperature of pure teflon is 635 degrees F at which point it's likely that you would have had much larger problems in your kitchen than whatever was going on in your pan, including with any fat in that pan.
Bacon can be cooked at 400 degrees in the oven and will cook at that temperature or lower on the cooktop.
Physical properties of teflon: http://www.boedeker.com/teflon_p.htm
I hardly ever have a hard time cleaning my All-Clad pans...and use the NOT non-stick pans the most. When I occasionally need the non-stick pan, I pull out a Tramontina one from Sam's- it was at most $15...while the All-Clad one sits in the cupboard collecting dust. I do LOVE my AC non-stick double griddle pan though!
I really don't like the idea of nonstick...and I don't trust myself to cook lower than the 'safe' temperature! I must admit I still love a nonstick for fried eggs, but I'm trying to get used to SS for this too.
The secret to ss pans is to make sure you heat them WELL before adding any oil. I'll turn on the the heat, then chop the onions. What this does is the metal expands sealing any microscopic nooks and crannies that food might stick to. THEN you add the oil. The other thing with heavy stainless (I have all clad) is that they hold so much heat that you don't have to heat them on VERY hot. a good medium high is perfect for almost everything and you get less sticking. and they clean SO well if you use those stainless steel scrubbies on them - a breeze.
And if we're talking health benefits, I'd much rather eat an extra few tablespoons of olive oil once in a while than whatever's in teflon.