Stainless Steel vs. Non-Stick Cookware
Sunday, October 7th, 2007My sister, Lauren, asked me recently how our new stainless steel pots and pans are working out for us. I told her that they were doing well. She is considering making the switch, I think.
As I mentioned, we tossed our old Anolon non-stick cookware and upgraded to a T-Fal Elegance 10 Piece Stainless Steel Cookware Set. The Anolon stuff was supposed to be really good. You know, it had all those warranties and guarantees…all that sales stuff. In actuality, the non-stick coating fell off, or scratched off in about a year. In my opinion, all those pans suck. There are so many rules to them. Don’t use metal, don’t use high heat, don’t put them in the dishwasher, don’t look at them funny…you get the idea.
I have never been all that good at handling limitations. My mother still has her set of T-Fal non-stick pans. She has had them for over ten years. I don’t know how she does it. I guess she is much better at behaving than I am.
Ok, so here is my early review of the new stainless steel cookware. In the beginning, everything stuck. I was making mess after mess. Then, I began cooking at a lower heat. I started noticing that fewer items of food were sticking to the pans. Hmmm…this made me think, and you know how much I like to think. Now, I cook at about 3 out of 10 (heat setting) and don’t have a sticking problem anymore. I have also noticed that olive oil isn’t the greatest lubricating agent out there. Margarine is much better. I actually cooked two huge pancakes this morning without issue.
So Lauren, my advice is to get the stainless steel pots and pans. I think they will last a lot longer and, for us, we won’t have to struggle anymore with cooking on pans with no non-stick coating left. For more opinions on this topic, you can visit this website.
