COOKWARE QUESTION

[drariella]

I have a set of Cuisinart Hard Anodized (non stick) pots and pans that clean up well, have weight and balance and handles I love, and don't look too beaten up after a lot of use. The problem is that they don't work for recipes that call for deglazing and stirring up brown bits of protein left in the bottom of the pan. I've been thinking of replacing them with Cuisinart Chef's Classic stainless steel. Does the fact that I'll get the deglazing protein thing justify losing the non-stick benefits (and spending another several hundred dollars)? Should I just buy one stainless pot and/or pan for the deglazing things and use the hard anodized pots and pans for the rest of my cooking?

[Chemicalkinetics]

Drariella,

I agree with nofunlatte and mountaincachers. Personally, I like stainless steel better than nonstick. However, since you already have nonstick cookware and is only interested in deglazing, then the only ones you really need to replace is the frying pan and the saute pan (you can pick one first). You will almost never need to deglaze from a saucepan, stock pot....

[drariella]

It sounds like everyone agrees. Can you tell me why you like stainless steel better than nonstick?

[Chemicalkinetics]

Drariella,

Just because it is easier to work with stainless steel. You can use metal utensils on a stainless steel cookware, you can heat it up to high heat temperature. Also, stainless steel cookware last pretty much forever. Through I will say different material is good for different cookware. I have a cast iron skillet and cast iron dutch oven, a carbon steel wok...

[drariella]

Thanks for the additional info. Is it true that stainless scratches if you use metal utensils, though? Not that I mind much, especially since I can put it in the dishwasher (something I can't do with my current cookware).

[Chemicalkinetics]

Hi Drariella,

Yes, stainless steel can be lightly scratched if metal utensils are used, but a scratched stainless steel surface is still stainless steel. It will have no impact to its performance, whereas a scratched Telfon pan or a scratched enameled pan is not so good.

[BobB]

Agree on the frying pan, but if you're looking for this new pan mainly to get those brown bits of protein ("fond" is the technical term), in my experience you're better off going with cast iron, either naked or enameled. Stainless doesn't create a fond as well.

The Le Creuset pans with the rough black interior enamel are particularly good, as well as being low-maintenance and quite durable.

[nofunlatte]

I'd just start with one skillet--no need to commit to a set. Then you can see for yourself if you'd like additional pieces, based on your cooking style and routine. I personally buy pieces as I need them, but YMMV.

[mountaincachers]

Agree. I would just get one piece. I have a Cuisinart large saute pan (stainless) that I use all the time. I would start with that and keep what you already have.

[drariella]

I think that makes sense, and other people agree. Thanks!

[drariella]

What you said makes sense. I have to ask - what does YMMV stand for?

[tanuki soup]

"your mileage may vary"

[drariella]

LOL