Many housewives ask a similar question, but how legitimate is it? Is it possible to argue that stainless steel cookware is better than non-stick cookware, or vice versa?
Let’s take a look at the main advantages and disadvantages of each type of cookware in order to determine our opinion.
Non-stick cookware is usually great for cooking foods that can instantly stick to the bottom. For example, this happens when we break an egg and pour it into a frying pan. The egg immediately grasps and quickly reaches readiness. The same goes for fish or pancakes.
In this case, a non-stick frying pan will be an indispensable assistant in the kitchen. Such dishes, combined with a high-quality coating, will make it easy to prepare an omelet, which will easily slide into your plate as soon as it is ready.
The non-stick cookware is easy to clean and very convenient to use.
However, such coverage often requires careful attention. For example, some non-stick pans require the use of only special silicone or wooden accessories, and also cannot stand washing with a hard sponge, much less a metal washcloth.
Poor quality nonstick coatings can swell, crack, and flake off not only from metal accessories, but also from high temperature cooking.
It is now widely believed that non-stick coatings are harmful to health.
In defense of dishes with such a coating, we can say that a lot depends on the brand you choose. Of course, as in any other area, there are more and less responsible manufacturing firms.
Compared to stainless steel cookware, non-stick cookware is generally considerably cheaper, but stainless steel pans and pots are great choices. They are convenient to use, cooking in them is simple and pleasant, since food, as a rule, does not burn too. Stainless steel cookware initially eliminates the toxicity of the coating.
In addition to the unconditional advantages that the alloy itself has, stainless steel dishes always look modern and stylish.
However, it should be noted that it is better to cook dishes in Stainless steel utensils, which are unusual for instant adhesion. For example, we can stew products in it or fry juicy meat, cook first courses, etc.
The main advantages of stainless steel cookware are harmlessness, resistance to alkalis and acids, as well as to mechanical stress and high temperatures, fairly simple maintenance and ease of washing. Such dishes also allow us to use a minimum of fat, which has a positive effect on our health.
Plus, stainless steel cookware retains heat for a long time and you do not have to reheat food, which contributes to the preservation of useful elements in products.
Among the manufacturers that please us with the excellent quality of stainless steel cookware, the best is Saurabh Steel.
So what kind of cookware should you prefer? In this case, it all depends on the goals that you pursue and on the Stainless steel utensils manufacturers you choose. Both the one and the other cookware is quite popular.
Ideally, it is better to have different types of pans and plates (different sizes, shapes, finishes) for different purposes so as not to feel constrained in the kitchen. But if for some reason you cannot afford it yet, proceed from the fact that it is you who will cook most often, what kind of dishes do you like more in appearance and what your heart prompts.