Cookware – Stainless Steel or Nonstick?

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What is the difference between stainless steel and nonstick cookware? Do you know? I sure didn’t, which is why I decided to write this article. Now anyone can spot the difference between the two just by looking at them, but if you are not a professional chef, you may not know what difference this would make when cooking with them. Let’s take a closer look…

Nonstick cookware

is known for not allowing food to stick to your cookware, and also for easy cleanup. Some also say cooking with nonstick is a healthier option as you do not need to use as much oil or butter. Nonstick cookware is available for purchase at tons of retailers, with a variety of grades and price ranges. A word of caution from my own experience, I would shy away from purchasing the bottom of the price chain, that did not work out very well for me. The downside I have found to the nonstick is the durability of the pan itself. I cook a lot with my pans and noticed that the nonstick are easily worn down, they have had some of their nonstick finish come off (again, lower priced items), and I have still had to soak them before I could get them completely clean.

For the most part, stainless steel

has long been the favorite of most professional chefs. I cannot think of a time I ever watched a cooking show where there was not a stainless pot or pan visible. Stainless cookware is perfect for the browning effect on food, cooking your food evenly, and in my own opinion, in less time than with nonstick. Stainless steel is very durable, enough to even be put into an oven (not talking pots and pans here, let’s think skillets). Stainless steel cookware is found to be a bit higher in the price scale than its nonstick counterpart, but drawing once again from personal experience, it’s worth the extra money.

Still can’t decide? Perhaps you can give them each a trial. Purchase one of each and spend time cooking with them. See how they handle the food you make and how they make your food taste. If you go this route, make sure you are making a mix of different foods while you are testing this out so you can see how they compare in different situations. I still have both in my kitchen (I had stainless before meeting my husband, and he brought nonstick into our marriage).

Happy Cooking

About the Author: The author has always had a bit of an obsession with home goods, furniture, and great kitchens. Growing up with very little as a child, she would often take her mothers catalogs and make her dream house room by room with a glue stick and some paper. Now all grown, she has the house she put together as a child, and is hoping her passion helps others find a way to make their home just right. You can visit her website at https://homesweethomestore.com. Enjoy!

Article Source: https://EzineArticles.com/expert/Barbara_J/2812918

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