Is Stainless Steel Cookware Better Than Non Stick

Which one is better, stainless steel cookware or non-stick cookware? In fact, they have their own advantages. Which one is better for you depends on your usage habits, cooking methods, etc. Of course, if safety and health are your most important considerations, stainless steel cookware will be the best choice.

Below I will introduce stainless steel cookware and non-stick cookware from the aspects of safety, respective characteristics, application scenarios, etc.

About non-stick cookware

Most non-stick cookware on the market are coated with Teflon. It should be noted that Teflon itself is not toxic and can be used for a long time below 260°C. Teflon non-stick cookware are safe when used under the correct specifications. But in fact it is difficult for people to do this. You need to pay attention to prevent any sharp objects such as shovels, steel wool, fish bones, chicken bones, etc. from scratching the Teflon coating of the non-stick cooware. A cracked coating will cause food to easily stick to the non-stick pan and be scorched, and produce harmful substances such as polycyclic aromatic hydrocarbons, which will increase the risk of lung cancer and nasopharyngeal cancer. There is also a risk of aluminum dissolution.

When you find that the coating on your non-stick cookware has peeled off, causing food to burn easily, it is best to replace them with new ones in a timely manner.
Under normal circumstances, the normal service life of a non-stick cookware is 1-2 years, but when its non-stickiness disappears, even if the coating is not damaged, a new pan should be replaced in time.

Different types of nonstick cookware

You may have seen many types of non-stick pans, such as medical stone non-stick pan, honeycomb non-stick pan,Diamond non-stick pan ,and titanium crystal non-stick pan. These non-stick pans essentially use a Teflon coating to prevent food from sticking to the pan.

What is medical stone pan?

Are medical stone non-stick pans really made of medical stone? Of course not. Medical stone is a volcanic rock mineral and cannot be used to make pans. The non-stick coating on its surface is still Teflon. “Medical stone pan” just makes the texture of the coating into a medical stone pattern. Medical stone non-stick pans originally came from Korea, and this design is more of a marketing method.

Honeycomb non stick pan

As mentioned earlier, the main reason that affects the experience of using non-stick pans is that the coating is easy to peel off, so users need to pay more attention when using them. The honeycomb non-stick pan has more improvements and upgrades based on the Teflon coating. It armors the coating and protects it from scratches.

So is honeycomb stainless steel pan safe？
Of course, compared with ordinary coated stainless steel non-stick pans, its scratch resistance makes it much safer. You don’t have to pay much attention when using it, you can even use a shovel. It retains the non-stick properties and brings a convenient experience to people’s lives, while also being safer and healthier.

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Diamond non-stick pan and titanium crystal non-stick pan

This type of non-stick pan is made by adding some diamond or titanium metal particles to the Teflon coating, to make the coating more wear-resistant and stronger, which can extend the service life of the pan to a certain extent. Its price will also be much more expensive than stainless steel pan.

About stainless steel cookware

Most well-known brand manufacturers use food-grade stainless steel. High-quality stainless steel is acid-resistant, salt-resistant, and corrosion-resistant. It will not release heavy metals and other harmful substances after long-term use.

Stainless steel is strong and durable but has no coating, so you don’t have to worry about the pan being scratched. More importantly, stainless steel materials will not chemically react with food, will not change the taste or texture of food, and can keep the original taste of food. Stainless steel cookware generally have good thermal conductivity, which can heat food evenly and keep food tasting better.

Because it’s durable, won’t rust and is made of healthy materials, stainless steel cookware can handle it easily whether you’re stewing, boiling, sautéing or frying.

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Are stainless steel pans non stick

Some people use it to cook, and a lot of food sticks to the pot; but some people say it doesn’t stick at all.
What is the truth?
In fact, in most cases, stainless steel is non-stick, but in some cases, stainless steel pots can be non-stick.

How to make stainless steel non stick？
Actually, it requires a bit of cooking skill.

Stainless steel pans are non-stick at a constant temperature of 160-180°C. When cooking, you need to keep the pan hot before pouring oil. The specific steps are: heat a stainless steel pan over medium-low heat. After you feel the temperature of the pan rise, put a drop of water into the stainless steel pan. If the water drops and turns into a small ball rolling in the pan without breaking apart,we can confirm that the pan temperature is appropriate. At this time, you can pour oil for cooking, which can achieve the non-stick effect.

What type of spatula should we use for a stainless steel wok?

Stainless steel is scratch-resistant and wear-resistant, so basically all types of spatula can be used. There is no problem with using a stainless steel spatula. However, because the surface of stainless steel wok is very smooth, the stainless steel spatula will inevitably leave tiny scratches. Use a wooden spatula or silicone spatula to protect the wok body and increase its service life.

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Can stainless steel cookware be used on induction cooktops?

Most stainless steel cookware can be used on induction cooktops. The stainless steel cookware used on the induction cooktops must meet one condition, that is, the material of the cookware must be magnetic. Regarding this point, before purchasing, we need to find out from the seller whether the product is universal for gas stoves and induction cookers.

Some stainless steel cookware with poor magnetic conductivity has slow heating efficiency and cannot be used as qualified induction cooker.

Stainless steel cookware can also be used on gas stoves, but it should be noted that some particularly thin cookware may be burned black quickly when heated directly. Therefore, when choosing stainless steel cookware, it is best to choose a cookware with a composite bottom design and a relatively thick pot body.

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Precautions for using non-stick pan:

Prevent prolonged dry burning

Whether it is an ordinary non-stick pan, a medical stone non-stick pan or a honeycomb non-stick pan, you should avoid dry burning or empty burning for a long time.
Once a non-stick pan is left unattended at high temperatures for a long time, it is likely to cause damage to its structure and performance. Overheating of the pan may lead to deformation of the pan and peeling of the coating. Not only is it difficult to repair, but it may also need to be replaced in advance.

Avoid washing the cookware with cold water immediately when the temperature is high.

When the non-stick pan has just finished cooking, especially after high-temperature cooking, do not immediately rinse the non-stick pan under cold water, because the temperature of the pan is extremely high at this time, while the temperature of the cold water is low. Sudden temperature changes may cause Damage to the coating, affecting the use effect and service life of the non-stick pan.

You can use warm water to clean the surface of the pan. Warm water not only makes it easier to clean the pan, but the temperature difference will not be too large. It can also avoid damage to the coating due to temperature changes.

Or wait for the pot body to cool down and then clean it with cold water to avoid damage to the coating due to temperature changes.

In short, correct cleaning methods can maintain the performance and appearance of non-stick pans, which ensures that the service life and performance of non-stick pans are maximized.

Never use steel wool for cleaning

If food is burnt during cooking and a small amount remains on the surface of the pot, steel wool cannot be used to clean it, as this will destroy the coating on the surface.

If there is too much oil in the pan after cooking, you can wipe it off with a kitchen towel first, and then wipe it with a sponge that will not damage the surface of the pot.

If there is too much oil in the pan after cooking, you can wipe it off with a kitchen towel first, and then wipe it with a sponge that will not damage the surface of the pan.

If it is difficult to wipe clean, soak it in warm water for a period of time and the stain will fall off naturally.

Use a suitable spatula

Try not to use hard stainless steel spatulas, even for newer non-stick pans, such as honeycomb non-stick pans and diamond non-stick pans. A hard spatula can damage the coating on the nonstick surface. Regularly coated nonstick pans are more susceptible to damage. When cooking with a non-stick pan, you should use a cork spatula or a silicone spatula, which will neither damage the pan nor make harsh noises.

Store dry

Non-stick pans should be washed promptly after use. Do not let dirt remain in the pan for a long time. They should be placed dry after cleaning.
Do not hold soy sauce, salt, vinegar and other materials for a long time to prevent corrosion of the pan body.

Replace in time

Generally, the service life of non-stick pans is about two years. It should be replaced in time after two years of use. After using the non-stick pan for a long time, if the bottom is scratched, the color becomes dull, or the pan sticks, you should stop using it and replace it in time.

Precautions for using stainless steel pots

Prevent prolonged heating

Although stainless steel pots are sturdy and durable, prolonged high-temperature heating can still cause certain damage to them. Therefore, during the cooking process, we need to choose the appropriate heat and time according to actual needs to avoid keeping the pot in a high temperature state for a long time.

Clean in time

Timely cleaning is also the key to maintaining stainless steel pots. After cooking, we must clean the food residue and oil stains in the pot promptly. It is recommended to use a soft rag and neutral detergent for cleaning, and avoid using hard objects or sharp kitchen utensils to scratch the surface of the pot.

Summarize

To sum up, non-stick pans and stainless steel pans each have their own advantages. When it comes to choices, you can weigh them based on your personal cooking needs and usage habits. More importantly, use cookware provided by well-known manufacturers. These cookware are often more quality-assured and allow you to use them with more confidence.