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We actually already had our shower, but we didn't get pans so we still have time to change our mind on our pans if we want to. I know that we don't want (read: aren't willing to ask other to pay for or pay for ourselves) REALLY nice pans, so we were looking more in the 200-250ish range.
We registered for nonstick (hard anondized aluminum) pans (these ones, actually: http://www.bedbathandbeyond.com/regProduct.asp?WRN=-12264988&sku=16660035&) because they seem easier to clean and easier to not burn stuff on. I have one nice stainless steel pan (my only nice pan come to think of it) that I can use when I need to sear stuff, but I really don't know the pros/cons of one vs. the other.
Any (pan related) thoughts appreciated :)
i have some stainless and some nonstick also.... i use the non stick for things like eggs, pancakes, etc. i use the atainless mostly for chicken and stirfry. i hate that things stick in the stainless pans though :( im not sure what ill register for either.
Definitely stainless steel and a better grade! As an aside to this post... I recommend stainless cookie sheets as well! I have noticed that non-stick is becoming the norm there, but it doesn't seem to make sense to use it on a cookie sheet. A good cookie doesn't stick!
We use stainless steel pans and like them - easy to clean things cook up nicely. We have a separate pan and skillet that we use for pancakes and eggs (my husband has perfected cooking in the stainless steel one without casualty, I have not)
If you go with stainless steel I'd recommend getting a Misto http://reviews.macys.com/7129/386704/martha-stewart-collection-spray-can-misto-reviews/reviews.htm
I picked up a few of the food network brand of non stick pans at Kohls and I am in love with them. I am kind of a pan snob, and I have to say they are the best pans I have ever had. I can also sear in them and they just wipe out. LOVE, LOVE, LOVE them. Only bad part is non stick should not go into the dishwasher, it can pit the surface.
I like having some of both. And also a cast iron fry pan, and a dutch/french oven. My suggestion would be to mix & match, register for a few of both, not a "set". If you want them to match, there are come companies that do both, such as Calphalon.
i strongly prefer nonstick. i have a couple stainless pots -- it's best to get a mixture depending on what you're using it for. also, nonstick won't last you forever, but stainless can if you take care of it. each has pros and cons, so it depends a lot on what you cook the most and your preferences.
I should prob also mention, just for clarity's sake... I'm not like a "good cook" or anything :) I make dinner a few nights/week but mostly we eat pasta, tacos, pizza, salad... basically stuff appropriate for 10 year olds is what I cook. I haven't cooked any meat other than chicken, ground turkey, or steak in over 5 years (and until I met fi I had completely given up cooking meat lol)
I bought a 4 piece all-clad stainless steel set that was incredibly expensive- I'll never use non stick again (though someone has a point with eggs. Eggs are easier to cook in cast iron). I love to cook and cook daily so it was a little luxury that makes me (and my husband!) happy. I love all-clad stainless steel, my staub dutch oven, and an iron skillet.
@kitzy: could you talk more about the pros and cons? and i know that stainless wont last forever. i guess i was figuring $200 for 10 pieces stainless prob wouldn't either though :) I figure these are maybe 5 year pans and we'll upgrade when we have more money and/or i become a good enough cook to know what i need and justify buying nicer pieces haha
@CorgiTales: Grilled Cheese (personal fave in the winter) won't stick in the non-stick, LOL.
You might want to go with a mix then if possible. I really like our stainless steel because it's so tough. Our dogs can dig around in the left overs and we don't have to worry about them scratching it, you don't have to be as gentle on cleaning it. Ours are over a year old and look brand new. I've never gotten to use all-clad but heard great things. If there's one kind of pan you use a lot you might want that to be a more 'special' pan and invest a little more in in.
@Belle2Be: Haha, our dogs are our pre-wash. I mean sometimes we just do the prewash and stick the dishes back in the cabinets without a real wash, dogs mouths are clean, right?
Just joking, but they are our prewash, really decreases how much cleaning we or our dishwasher has to do and they're really good at their job.
My Mom is very anti non-stick coatings. I don't have any of the research, but she says she keeps reading that it will eventually come off into your food and cause health problems (read: cancer) So... it is worth it to me to put in the extra cleaning needed for stainless so as not to get lectured anytime I am cooking with my mom :-P
@maureen9004: what does all clad mean?
It sounds like non stick is probably your best option, especially if you're not looking for a super high quality, high ticket set. DH is a food writer/chef and he likes stainless steel more for the way it heats more evenly and the type of conduction that's better for even cooking and a nice sear (which is mostly useful for meats). I cook things more like eggs, grilled cheese, casseroles, and other 10 year old appropriate stuff myself, so I prefer the ease of non stick. I set the fire alarm off once cooking chicken in a pan that wasn't non stick and I never want to go back to that! It's easier on cleaning too.
Someone mentioned not putting non-stick in the dishwasher, but you really shouldn't put stainless in there either as it can rust. In that case, non stick has always been easier for me to clean than stainless.
@CorgiTales: My Aunt has had her stainless set for 25 years and it still works perfect!
Stainless Pros:
Easy to clean
You get a nice sear on meat/vegetables
Heats evenly
Cons:
Needs to be properly cared for which sometimes is a pain
Scratches
Pros of non stick:
When it's new, nothing sticks to it.
Cost
Cons:
If you scratch it it's all over. We went through so many non-stick pans in college.
@arclee: All Clad is just a brand. They make some nice (but expensive!) stainless pots, pans and other cooking items.
@arclee: My mom, too. I'm getting stainless steel for exactly the same reason-to make my mom happy :).
I definitely prefer nonstick personally.
If you heat a stainless steel pan up before adding oil, you should get a nonstick surface. Maintanance is also easy as they can go in the dishwasher. Tougher messes can be cleaned up with Bon Ami or Bar Keeper's Friend which are easily avaiable in a grocery store/Target/Walmart. I love my All-Clad set and while it cost me a pretty penny, I will never have to replace them.
All Clad is a brand name of a better quality stainless cookware company. It is made in the United States! Two other well known companies in that category are Revereware and Lifetime pans. My mom has a set of Lifetime pans that she has had my whole life! They are terrific!
Stainless, cast iron...really anything but nonstick. Teflon can give off poisonous fumes, so I try to avoid cooking on it. ;)
Stainless steel for certain things, and non stick for others. I have a BEAUTIFUL set of stainless steel pots and pans that I got with a gift card from the wedding, but I hardly use them because I'm worried I'll ruin them... silly but true. lol
@CorgiTales:that's my plan too. i registered for the cuisinart 12 piece (i think?) set at bed bath for $200. based on what you cook, i would think nonstick is a better option for you. it's just easier to take care of, as long as you only use nylon utensils and don't put it in the dishwasher. frankly, i'm lazy and that's why i like nonstick. i also like it because i rarely add oil when i'm cooking and with nonstick pans, i don't need the oil to keep the food from sticking. once i become a better cook, i'll figure out where i need stainless versus nonstick, and when i can afford all clad, i'll start adding those pieces.
I love my stainless for some things, but I cannot cook a Boca burger on them no matter how I try! Like jamiemichelle said, I use both for different things. Overall, I think nonstick need to be pretty high quality or they end up getting rusty.
@peachplum09 I actually tried that today, heating my stainless up first, and it worked for my breakfast, but my Boca burger for lunch just burned to it :/ (maybe it is just the Bocas, they are hard even with a nonstick. Or maybe I had it turned up to high) Thanks for the tip though! (I haven't been cooking long.)
My chef FI says stainless steel all the way (with the exception of 1 cast iron pan for certain things). He refuses to use nonstick pans.
I, who can only fry an egg and make toast, say nonstick (at least for eggs and grilled cheese). FI likes to joke that I'm like Homer Simpson when he makes corn flakes because I could cause cereal to light on fire. But he's probably right. I cannot cook at all, hence why I'm marrying a chef!
The potential risks of chemicals in non-stick pans, and the difficulty of finding out just what yours is made of, make me stick with stainless steel. Plus it cooks more evenly.
So I'm registering for pans now. Anything else on the pan debate? What kind of cast iron pans are the best?
We have a set of Kitchenaid stainless steel cookwear and a set of Starfrit forged aluminum non-stick that are titanium reinforced for "healthy cooking." I find that only I can use the stainless steel set because FI or anyone else always burns the pans. They are horrible for getting clean once they have burnt. The stainless steel set cost about $169.00. We were just given the Starfrit set as a gift from FI's parents. This set cleans easily and cooks wonderfully. It cost about $299.00 though so almost double for the same about of peices (10 peices, 5 pots/pans w/ lids).
I prefer the non-stick set for everyday cooking and the stainless steel set for when I have more time to make better quality meals.
we almost exclusively use cast iron
ands ome alclad.
I cook a lot, and love it, so I am willing to spend money on good quality. Here is what I have (and LOVE...):
a set of All-Clad stainless steel pots and pans - 12" frying pan with lid, 10" frying pan, 6 qt. saute pan with lid, 8 qt. stock pot with lid and strainer (great for pasta and stock-making), 3 qt. pot with lid (good for making rice and sauces and reheating soups). (This did not come as a set - I mixed and matched to get what I would use the most.)
1 small non-stick frying pan that I only use for eggs
1 large cast iron frying pan that I use for everything (frying, sauting, frittatas, baking breads...)
2 enameled cast iron Le Cruset Dutch Ovens - 5 qt. standard oven and the 6.75 quart low oven (I had to have two because I make EVERYTHING in these babies - soups, bread, casseroles, roast chicken, you name it...)
1 hammered iron wok for stir frys and Asian cooking
1 old, beat-up, dirty frying pan that I only use for frying taco shells (which is messy, messy business)
Is there chemical transfer for non stick? That's my worry. We have all SS now.
Oh, one more thing - cleaning: I throw the taco pan in the dishwasher, cleaning the non-stick and the dutch ovens is a breeze, my wok and cast iron pan are pretty well-seasoned, so I just rinse and dry those, and the stainless is fairly easy to keep clean (I scrub them with Bar Keeper's friend every 2-3 uses, depending on what I am making).
We use non-stick for almost everything, but I did get a 10" stainless for sauteeing, carmelizing, stir-frying, etc. Love love love our calphalon non-stick. The stainless is all-clad and is awesome. You have to use a lot more fat in stainless to keep things from sticking so that's why we use non-stick for everything else.
I don't know if I cook incorrectly or what but food sticks to my non-stick! There is a light layer of burnt stuff at the bottom of the pan that never ever comes off.
I'd actually vote for both. For a lot of things we use our stainless steel pans (one saucepan and two larger pans), but sometimes it's nice to have a nonstick one (like for cooking eggs and such) so we have a couple flat skillets that are non stick. Oh, and a steel wok :-)
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