Why do chefs use those silver frying pans, and not teflon ones?

Answer 1

When you scratch teflon it usually is to be disposed of.The silver ones when scratched are easily re-seasoned and last longer.

Answer 2

I am a former chef and all the people who responded are correct and there are 2 other reasons, first alot of times food is started on the stove and then put in the oven heat on the stove and 500 d F oven would ruin the pan, not to mention the plastic handles.

And while you do not see alot of them use teflon, but some will use them for breakfast items like omelettes, crepes or some egg dishes, they do not go in the oven, the biggest reason is as the one gentleman put so descriptively, we did put alot of pressure and wear on the pots and pans, most teflon or silverstone are just not durable enough, and there are issues with toxic fumes.

Answer 3

Dupont, the manufacturer of Teflon, says it is perfectly safe for the teflon. However, some pans themselves may not be dishwasher safe. The issue is that dishwasher detergent contains bleach, which will oxidize (rust) some metals. The coating might be fine and the pan might be fine, but the rivets holding the handle to the pan might corrode. Check the manual or give it a try. If the metal oxidizes, you'll know after one wash.

Answer 4

Teflon like everyone said is dangerous, plus it takes forever to heat up,doesnt last as long. With your silver, the food will hurry up and cook because it heats up in a flash but if you need to clean it to make something else, it doesnt take that long to cool down. You still cant convince me though that cast iron isnt the way to go. They last forever, plus you can hit a criminal in a pinch and there out cold till the police come. Yey!

Answer 5

Chefs beat the living crap out of pans.
They would destroy a teflon pan in seconds.

Answer 6

Not all foods have to be cooked on Teflon. Teflon has the tendency to ware of at some point. I would think that it also changes the flavor or texture of foods.

Answer 7

Silver is an anti-bacterial element. No food poisoning with a silvered pan, especially a silvered omelette pan which guards against any risk of salmonella. Fast spread of heat evenly.

Answer 8

The pans you are talking about are stainless steel. Stainless is an excellent cooking surface that is both non-stick and easy to clean, it is also very expensive, and that is why you see it mostly in high end kitchens and on cooking shows.

Answer 9

Because chefs often cook at high heat, and the nonstick coating gives off a fume that's toxic at high heats.

Answer 10

Teflon doesn't hold up and can flake into the food causing toxic issues...