Is stainless steel cookware the way to go ?

Question

My husband is CONSTANTLY ruining our non-stick cookware. He can not get it through his head that he can not use metal utensils with non-stick cookware. It is driving me INSANE!!!

If I get stainless steel will he be able to destroy them?
Also, what are the downfalls of stainless vs. non-stick?

Answer 1

I have good quality stainless steel and I love it. I sort of understand you husband, (not to say you shouldn't hit the man over the head for ruining your cookware).

Cookware is for cooking....not decorating the kitchen. I don't want to have to be overly careful with the tools I use every day.
So, I use stainless steel pots and pans, cast iron skillets, and I have a lot of pyrex and Corning ware. I really don't care for non-stick cookware.

I do own one non-stick skillet . I hide it in the back of the cupboard so my husband can't abuse it

Stainless steel can be cleaned with Bon Ami or Barkeepers friend. These are light scouring powders. With stainless steel, if you burn something in it, you can take it outdoors, spray it with oven cleaner and it will look like new after a little scrubbing. I doubt your husband can destroy a good stainless steel pan....well at least my husband hasn't managed it yet.

You'll hear a lot about All-clad. They are beautiful, good quality, pans but you don't need to spend that much money. There are several brands of good quality stainless for much less. Google stainless steel cookware and you'll see what I mean.

Go out to the stores and look. I mean department stores not Walmart or Target. They don't carry quality cookware. However, I've seen nice sets cookware at Cosco.

When you are new to stainless steel cookware, it does take a few days to get used to it. It heats up fast. So, you learn to pay attention to that.

I love my cookware. I have a 20 year old set of Tromantina that's made in Brazil. Walmart did carry a line of Tromantina but it's a cheap line not the good heavy stuff.

Most brands like Farberware and Cuisinart have good pans and cheap pans. Take the time to know which is which. Your cookware should last you for many, many years.

Answer 2

"Doc" is right that cast iron is non-stick, and it's great for some uses. But it's heavy and typically has small handles, so is not at all convenient for things like sauteeing, where you have to manipulate a pan a lot. But a big advantage of cast iron is that you can really crank up the heat under it for superior searing and sauteeing. Most other pans cannot take that and still last very long.

Stainless looks great right out of the box. Then as you use it, it'll discolor and get all scratched from cooking and cleaning. Forget it.

Have you looked at plain (NOT non-stick) Calphalon or All-Clad?

Don't turn your back on cast iron. Lodge is excellent, indestructable, inexpensive and ugly. Le Creuset is also excellent and indestructable, but it's attractive and very expensive.

Answer 3

Cast iron is better in my opinion. It is the original non-stick cookware. Additionally, cast iron cookware cooks more evenly, and holds heat better.

The really good thing about cast iron is that if you screw up the seasoning, it is not too hard to reseason it.

I highly recommend Lodge Brand cast iron cookware. The quality is much better than the cheaper Chinese made cast iron utensils.

Doc

Answer 4

I use cast iron. It's heavy, so you need to realize that it can be hard to lift. It can be used on the range, in the oven, and under the broiler, so it is versatile. (Don't use soap on cured cast iron, clean it with water and regular salt. Rinse well, and dry over heat. Re oil as necessary.)
I love my stainless steel egg pan and large kettle. They are easy to clean.
Someday, I am giving all of my non-stick to Goodwill.

Answer 5

Where do you think the "non-stick" stuff ends up?
It's dangerous.