KO 
EN 
FR 
DE 
ES 
PT 
AR 
JA In family kitchens, non-stick pans are the first choice for many housewives and cooking enthusiasts because of their easy cleaning and anti-stick properties. However, professional chefs rarely use non-stick pans in kitchens, preferring stainless steel, cast iron or carbon steel pans. Why do chefs not like to use non-stick pans? As a leading stainless steel kitchenware manufacturer, we will explore the reasons and analyze the preferences of professional chefs for pans in this article.
Lower safety
Food safety has become an important factor affecting consumer trust and purchasing decisions. The coating of non-stick pans is made of polytetrafluoroethylene (PTFE), a high molecular polymer, commonly known as “Teflon”. PTFE is relatively safe at normal temperatures, but when the temperature reaches about 260°C (500°F), PTFE will begin to decompose and decompose faster at higher temperatures (about 350°C to 400°C), releasing a variety of harmful gases. In severe cases, it can lead to respiratory diseases and even cancer.
For this reason, professional chefs usually avoid non-stick pans when cooking at high temperatures and choose stainless steel pans. Stainless steel naturally does not contain harmful coatings, which is safer during cooking, and can withstand higher temperatures (usually over 500°C) without releasing harmful substances.
Lower durability
Non-stick pan coatings (such as Teflon) are easily damaged and peeled off at high temperatures, and commercial kitchens often need to cook quickly at high temperatures. Non-stick coatings are easily scratched or damaged under continuous high temperatures and use, and even release harmful substances, resulting in a shortened service life. The surface of non-stick pans is easily scratched by metal utensils or cleaning tools (such as steel wool), and even if used carefully, they will wear out within 3 years. Pans with peeled coatings cannot be used again.
In contrast, 스테인리스 스틸 조리기구 is sturdy and durable, will not be damaged by heating or scratching, and stainless steel pans can withstand temperatures over 500°C. Even if used for a long time in an open flame or oven, they will not deform or release harmful substances. Whether it is a home kitchen or a commercial kitchen, pans need to withstand the test of high temperatures, frequent use and cleaning. Stainless steel is durable, scratch-resistant, and easy to clean. It can withstand frequent use and high-temperature cooking, making it a good tool for chefs.
Maillard reaction cannot be formed
Professional chefs attach great importance to the “Maillard reaction”. It refers to the high temperatures, proteins and sugars react to give food a unique color, caramel and flavor. The coating of the non-stick pan limits the heating rate of the pan, making it difficult to reach the high temperature required for the Maillard reaction. The coating will hinder the direct contact between the ingredients and the pan surface, affecting the effect, resulting in insufficient taste and flavor of the finished product. Stainless steel pots can heat up quickly in a short period, allowing the ingredients to fully contact the pan surface to help the ingredients quickly form a crispy shell and enhance the flavor and taste of the food.
Limited utensils compatibility
In the kitchen, chefs usually use metal spatulas or metal clips for cooking operations. Non-stick pans have low durability, especially the coating, which is easily scratched or peeled off. It is necessary to use appropriate cooking tools (such as wooden spatulas, silicone spatulas, etc.) to avoid damage, which limits the chef’s flexibility in the kitchen. Stainless steel is compatible with all kinds of kitchenware and can withstand greater operating intensity. Overall, stainless steel kitchenware is the most superior in terms of compatibility and versatility in the kitchen.
Higher overall cost
Non-stick pans usually have a shorter service life than stainless steel, especially under high-frequency use in commercial kitchens. Professional chefs prefer pans with long service life and strong abrasion resistance. Although the initial cost of non-stick pans is lower, the service life depends on the quality of the coating and the way it is used. Generally speaking, it is 1-3 years. At the same time, there are many restrictions on its use, which makes it less cost-effective for commercial kitchens. Although high-quality stainless steel may be more expensive, it is more cost-effective from the perspective of long-term use and maintenance.
결론
Non-stick pans may be an ideal choice in home kitchens, but in professional commercial kitchens, their safety, heat resistance, service life and cooking effect limitations make them unpopular with chefs. Professional chefs prefer to use stainless steel pans because these materials can not only maintain stable performance at high temperatures but bring richer flavor and texture to the ingredients.
As a stainless steel cookware manufacturer, Purecook is well aware of the importance of high-quality stainless steel kitchenware. We focus on designing, and providing high-quality stainless steel kitchenware 그리고 customized solutions for our customers. If you are looking for durable and efficient pots and cookware for kitchens or catering companies, please 문의하기 to get more about customized solutions!
문의하기
주저하지 말고 문의하세요.joy@purecook.com
언제든지 문의해 주세요.광동성 차오저우시 차오안구 차오탕진 화차오촌 시안화로 68호