Which one would you prefer and why?? stainless steel or aluminum pans?

Answer 1

If you buy good stainless steel pans then they have both stainless and aluminum in them. The stainless is on the outside and part of the cooking surface, but have aluminum on the inside. Aluminum is good for even heat distribution. I prefer Calphalon Contemporary or Tri-Ply Stainless (see Amazon, some really good prices). All Clad is another good brand. I also have used anodized aluminum pans which are a little better when it comes to food not sticking. I do not use non-stick pans anymore because I like the way the anodized alum. and stainless sear foods better and there's less chance of health problems from the non-stick coating. For even cooking and good flavor, stainless covered aluminum or anodized aluminum can't be beat.

Answer 2

Stainless steel pans are tough and resilient, lasting for years and years, even with steady kitchen use. Everyone from professional chefs to the occasional cook prefers stainless steel pans for this very reason. Commercial stainless steel pans are used for baking all sorts of dishes, and tend to last longer than many other materials. Check out our stainless steel pan reviews and guides to buying for a little more information.

Answer 3

Stainless steel. The aluminum pans will go bad quicker.

Answer 4

I use both, it's called the right tool for the right job, alot of times I start a dish on the stove and finish it in the oven, alot of aluminum pans have non-metallic handles, stainless retain heat better while aluminum heats faster as a whole

Answer 5

Aluminum has been linked to Alzheimer's disease and can easily be picked up by the food cooked in those pans. Stick to the stainless steel, they clean up more easily anyway. Search "Alzheimer's/Aluminum" for more information.