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I voted stainless but its still good to have a nonstick frying pan or two.
I prefer stainless simply becaue I was tired of being careful about scratching my non stick pans. I'm not much of a cook, so I cant say which is 'better' for cooking.
I love IKEA's non stick pans. I've had a few of those through the years. It's affordable, it works and easy to take care of.
I voted "both".
Some things you need nonstick, like eggs. (I like Calphalon.)
And some things are done better in stainless steel, like deglazing. (I like All-Clad.)
My recommendation is a couple of each. And throw a cast-iron skillet and dutch oven into the mix too.
Don't get hung up on having everything "match", you'll be better off usability-wise with a mixture.
We always had stainless steel growing up, but DH convinced me to get non-stick. I love my non-stick pans! Seriously, all you have to do is swish a rag around to clean them if you wash them fairly soon after you use them.
I have both. When I do some serious cooking, I use the Stainless. Everyday we just use the non-stick. Also DH only gets to use the non-stick cause they can easily be replace.
I'm still on the lookout for Cast iron because there's always great deals during the holidays.
most of my pots and pans are all-clad stainless but I have one nonstick for eggs. i also have a one cast iron skillet, several mini cast iron skillets for cornbread, and two le creuset french ovens.
How about a vote for neither? I always cook with cast iron, and it's amazing. If cast iron is properly cared for and seasoned, it's very low maintenance and naturally non-stick. It heats more evenly than stainless steel, and tends to cook more quickly.
I'm with @squeak35: we use our hard anodized set which is non stick but not teflon day to day. But when we do our "fancy" cooking we use our stainless. They are much more expensive though so we have one stock pot and 2 frying pans.
Stores such as Gander Mountain are actually a great resource for a good cast iron skillet! We got one last year as a post Black Friday sale for 9.99! Heavy duty lodge logic.
@profiterole: I would LOVE a small cast iron for cornbread!
I LOVE my Le. I got it as a birthday present from my BIL, I know he got it from Marshalls at a awesome deal. They are also much more reasoable at the outlet.
Cast iron FTW! we use it to sear meat, then pop the whole thing in the oven + a veggie for dinner. So delicious. But we also have both nonstick and stainless steel pans... Probably use the nonstick more just cause I like them :).
I use both. We have a very nice set of stainless steel, and also a large non stick wok, and one perfect omlet sized one. I don't know that I've ever used my stainless frying pan, since it's just so hard to clean.
Stainless steel.
I think non-stick pans get scratched too easily, and there are concerns about health risks. My mom only used stainless steel/metal pots and pans. We got a set of Demeyere pots, and we will never go back to non-stick. You can cook eggs in stainless steel. You need a good quality pan, the right temperature, and patience. We cook our eggs in butter because we like the taste.
I prefer the stainless mainly because I have an induction stove top and the non stick don't work with induction. However ive had the non stick when i had a ln electric stove and they are good as well.
THIS is the creme de la creme of dutch ovens.
It allows even cooking, searing, heat retention, stove top to oven at up to 500F.
It's so worth every single penny.
ETA: Le Creusets on RueLaLa today! :)
It's good to have at least one non stick for eggs, pancakes, french toast etc... but I'm cast iron all the way!
@abbyful: Ditto.
I have non-stick for things like eggs, but I use my SS and cast iron pans for a lot of everyday things. My SIL has Le Creuset pans, and I'm spoiled by them. If you can afford it, go for those, worth every penny. They're awesome.
I don't see the le cruseuts on rue lala!!! I went and logged on when I read that!
We had a set of non stick. They were nice but a pain because they always got scratched etc. When we got married, we registered for stainless.
Now, we have a few of both and it works out well (except requiring a lot of storage). Things like scrambled eggs are easier to cook in non stick but stainless is a lot easier for things like pasta.
OMG. I'm so sorry! I was looking at a old email. It was actually on Nov 5. Sorry!
I'm all for T-Fal and their non-stick! I don't mind having to use plastic utensils and mindful of scratching as I use much less oil and butter/marg for cooking!
I know this will sound terrible...but I learned it from my parents: I buy nonstick frying pans from like BJs or some place where they will be cheap. The nonstick surface comes off after a few years (like...2 or 3) and then I buy new cheap nonstick frying pans. Honestly, the difference in price is astonishing, but the difference in quality, in my opinion, is negligible. The nonstick surface comes off no matter what the price is...that's just my 2 cents.
I love the convenience of non-stick for certain foods (e.g. eggs, like a PP said), but I try to use my stainless stuff as much as possible because non-stick can leech carcinogenic chemicals into food when heated enough or when scratched.
Stainless steel and cast iron. We have a pet parrot, and the coating of non-stick pans can vaporize and kill birds pretty quickly. Makes me kinda wonder what all those years of leached non-stick coating is also doing to us. Will personally never go back to non-stick again.
@abbyful: LOVE cast iron skillets. :)
I only own non-stick as of rignt now, but I'd like to have a mixture of both.
Before DH and I married, I had a set of SS. I knew how to cook with them, he didn't. We registered for the Calphalon Contemporary set of hard anodized non stick pans and to be completely honest, I LOVE them. We have all plastic utensils now (even a plastic wisk) and I've converted. I am so happy we went with these pans.
I do have a couple of cast iron pans for camping but I've never used them in the house. What makes them so great?
Martha Stewart non stick pans are the best!!! The ones I got from Ikea scratched too easily but the ones the martha stewart set we received as a wedding present are just awesome! I still have some stainless pans but the non-stick are by far the best
I have a big set of non stick pots and pans from Costco, and I've never had any issues with them scratching. But I also don't use metal tools with them either. All my kitchen tools are silicone/wood/plastic. Anyway, the non stick are fantastic, and SO easy to clean. This is what we use for basic, every day cooking.
I also have a Le Crueset cast iron skillet from Williams Sonoma and adore it! Very easy to clean as well.
I'm kind of obsessed with the pots and pans we got at our shower. They are nonstick but dishwasher safe and we don't use metal kitchen tools on them. We have the Calphalon Unison non-stick set...they are pricey but everything cooks so well in them!
On a related note, we received a cast-iron skillet we registered for from C&B...and it arrived BROKEN IN HALF. A cast iron skillet! I thought those things were indestructible.
What kind of cooking to you typically do?
I have a collection of lots of different pans.
My cookware set is in stainless steel - so that's what we have the most of. I prefer that to non-stick, because the SS will last a life time - where non-stick will need to be replaced eventually. Even though they are SS, you still have to be careful what tools you use with them as metal does scrape them (it's an All Clad d-5 set). They are SO easy to keep clean (with Bar Keepers friend). I really love them - although, I didn't know how to use them at first and hated them. Now that I know what I'm doing, I could never go back to non-stick.
I prefer doing eggs in my non-stick, because I never leave the eggs out long enough and cooking them cold on stainless steel makes them stick.
I like using the SS skillets for meats (where you can deglaze the pan and make a sauce with the 'stuck' bits, or making bacon.
I like using SS pots for boiling water, making pasta, steaming veggies, warming up sauces, soups, etc.
I like using cast iron for pasta sauce or big batches of chili or for browning meat.
I don't particularly like using cast-iron skillets (I have a friend who adores them). I only use cast iron for when I grill indoors (it's a grill pan) and a flat tortilla warmer.
I voted neither. I am a cast iron fan. I have a staub dutch oven which I adore for boiling water, making curries and sauces, soup, braising and making baked dishes.
I have a Lodge cast iron grill pan for bacon, grilling vegetables and "grilling" meat. I also have several well seasoned cast iron pans (Lodge and vintage Griswold) which are wonderful for everything from eggs (they don't stick to a well seasoned cast ironed pan), to meats, to sauteing. They're so easy to clean and care for once they're seasoned, they get better with age and continued use, and they'll outlive me.
I have a set of stainless steel too, but for most projects I reach for my cast iron. I worry about the nonstick surfaces flaking off and scratching issues. My stainless steel and cast iron don't stick, so nonstick pans will never have a place in my kitchen.
I use a mixture of stainless and cast iron. I have also a ceramic wok and a ceramic pan. I will never go back to nonstick.
honestly i HATE stainless steel. I LOVE non-stick.
I used to have full set of each, but now I only use the stainless steel pot for boiling spaghetti and other pasta noodles.
Other: Ceramic coating. The non-stick has teflon in it which causes health issues and from what I understand, they are being phased out soon for that reason.
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Which type of pots and pans do you prefer, and why?