Post # 1
Originally I registered for a Calphalon non stick pan set but now that I’ve been watching the food channel, I’ve noticed most of the cooks use stainless steel. Now i’m debating switching my registry. I know with the nonstick you can’t use metal spoons and stuff with it but I’ve had nonstick pans before. I’ve been told its a learning curve to cook with stainless steel but I’m wondering if that is a better option? I’m already adjusting with using a gas stove and honestly I’ve been having the hardest time cooking scrambled eggs. With stainless steel am I more likely to continue burning eggs?
Anyone use both and have some advice?
Post # 3
I prefer stainless, but I have to cook with more oil than non-stainless- I think it depends on how you cook, I am a big cook and really wanted higher end, non-teflon pans- I love Zojirushi’s!
Post # 4
I think you should leave one or two nonstick skillets on the registry, they come in handy. I cook with stainless steel and I love them. I was pretty hopeless in the kitchen a few years ago and I don’t think they were that difficult to learn how to use.
Post # 5
We exclusively use stainless steel and I love it. We do have an electric counter-top skillet that’s non-stick, but we don’t use it too often.
Post # 6
I would go for stainless steel and get 1 or 2 non stick skillets. Stainless will last a lifetime, teflon coating will eventually wear out.
Cook your eggs on very low heat. Cooking them slowly makes them creamier and unlikely to burn.
Post # 7
Thank you for the advice! This gas stove has been quite the experience for me because I feel low isn’t low enough. I end up taking things off of the heat and putting it back on. I think i’m leaning towards stainless steel and maybe i’ll just get a nonstick fry pan for things I have difficulty with.
Post # 8
I think you should do a combination of both! If you’re a fan of the non-stick, then register for your main pots and pans in non-stick. Then put a few items on your registry that are stainless. We always cook with a combination of both!
Post # 9
My main set is non-stick, but I have some pots that are stainless steel. My favorite wedding gift was a 12 inch cast iron skillet. I love it!
Post # 10
Fiance and I got new Calphalon pots and pans for Christmas this year and I LOVE them!! They are fantastic. I have had stainless steel ones and they were ok, but I definitely love my Calphalon ones.
Post # 11
just don’t use a sharp fork. use utinsils that won’t scratch the surface and then they will last forever!
Post # 12
I would change that pan set to stainless. You only need one nonstick for eggs, cooking other stuff in nonstick pans is not good, since it doesn’t allow food to brown and just kind of makes it steam. Stainless steel is much better all purpose.
Post # 13
All I know is caphalon has a new set, that is dishwasher safe. It’s the Caphalon Unison brand. Anything that makes clean up easier gets my vote.
Post # 14
I registered for a set of pot and pans for my first wedding and never used half of what it came with!
I now have just loose pots and pans. For my saute/skillets I use nonstick with only nylon or high heat professional plastic utensils. I have one stainless ovenproof skillet.
My stockpots and saucepots are all stainless except for one nonstick that gets used for things like mac and cheese and sauce.
That’s what works for me. We’ve registered for just one new nonstick skillet and a super small egg skillet to replace some of my more well loved pans.
Switching to gas is hard – when I went to pastry school it was the first time i had ever seen gas stoves. Now I prefer them. They heat up much faster for things like boiling water and you can control the flames more precisely if you have the kind with a spinner dial instead of just low/med/hi.