Post # 1
Last week someone made a comment on one of the “What to register for” threads saying not to get nonstick bakeware and I would love to know why. I have some on my registry and may want to re-think them….Thanks, Bees! You are all so wise!
Post # 3
Hmmmm…not sure. I have non-stick muffin pans and I LOVE them!
Post # 4
Ha – Maybe this will get a debate going 😉
Post # 5
I love that stuff. I think a variety is always best. I have some nonstick baking sheets, some airbake sheets, and a set of glass pyrex pans and bakeware. For pots and pans it is always good to have one nonstick pan – to make omelettes in or something similar. But I also like stainless steel pots and pans, cast iron, and le creuset. It is best to have all different types because you don’t want to use nonstick in all situations.
Post # 6
The only thing I can think of is that they can be harder to clean if stuff does stick to it because you have to be careful about scrubbing or you will wear off some of the non stick surface and it will just make it easier for stuff to stick to it in future use. I have non stick baking sheets and It’s frustrating when some of the cookie stays behind because I just want to scrub it off but I can’t!
Post # 7
Ideal world with great storage space, have some of both. Most of mine is non-stick, seems to work fine, just be aware that with some recipes you need to lower the baking temperature for dark pans. LMost non-stick pans are darker. ALso some of my non-stick is dishwasher safe and some isn’t. The dishwasher safe stuff said not to use the dishwashers tabs however, not sure why.
Post # 8
That would be me!
Non-stick bakeware (especially cookie sheets, cake pans, etc) isn’t as good of quality as a nice, thick aluminum because it doesn’t cook evenly. Most of the time it will develop “hot spots” and your food will bake unevenly – so your cookies might be dark brown on the bottom, and underbaked on the top. With good aluminum, the heat distributes evenly and what you see on the top is how the cookie is cooke all the way through.
Also, I have heard from a lot of cookbooks and cooking blogs that I follow that when teflon (what is often used in nonstick) heats, little bits of it can come off into your food.
I made the transition to aluminum cookie sheets, cake pans, etc, and saw an immediate difference. Plus, they actually get better with more uses! They’re actually not all that expensive (I highly recommend the Chicago Metallic Company, which sells on Amazon and through Williams Sonoma.
As for cookware itself, the same thing applies, but it is much more of an investment to buy good cookware. We have one stainless steel frying pan and I pretty much dread when it’s dirty now. Those are usually layered with both aluminum and stainless steel, and make a difference in all the ways I mentioned before.
If you’re not an avid baker or cook, it probably doesn’t matter much. And I’m sure that some of the non-stick cookware works just fine, I’m just listing my personal experience and what the results have been. Hope this helps!
Post # 9
Haha, I have heard from various places that the chemicals used in nonstick cook/bakeware let off some degree of “hazardous” gas when heated. The back of one teflon pan I saw actually said not to have BIRDS in close range of the cookware when in use, because it can DIE. lol
I don’t necesarrily think that it is hazardous to humans, that we know of, but they are now making new cook/bakeware with different materials that do not emit these gasses. I’m not sure about the specifics though!