GOOD TO KNOW
Pans: Nonstick vs. Cast Iron vs. Stainless Steel
When it comes to cooking, the type of pan you use can make all the difference. Whether you're sautéing, frying, simmering, or searing, choosing between nonstick, cast iron, and stainless steel can feel like an overwhelming decision.
Each of these pans brings something different to the table, from ease of use to the cooking results they provide. But how do you know which one is right for your needs? In this article, we’ll break down the pros and cons of each type and guide you on what to use when, ensuring your culinary adventures go off without a hitch.
Nonstick Pans
The Low-Maintenance Hero
Let’s start with nonstick pans. These have become a staple in kitchens worldwide, and for good reason. Nonstick cookware is beloved for its ease of use and convenience. The surface of these pans is coated with a synthetic layer (usually Teflon or a similar material) that prevents food from sticking, making them ideal for delicate foods that require a little extra TLC.
Cast Iron
The Heavyweight Champion
If nonstick pans are the modern convenience option, cast iron is the tried-and-true classic. Cast iron cookware is built to last a lifetime (or longer) and offers unmatched heat retention and even heating. But with great power comes great responsibility. Cast iron requires a bit more care and attention, but the results it delivers—especially when it comes to cooking meats and baking—are undeniably worth it.
Stainless Steel
The All-Purpose Workhorse
Finally, we come to stainless steel. Known for its durability and versatility, stainless steel pans are essential in any kitchen. They are the gold standard when it comes to professional cooking, thanks to their resistance to rust, staining, and corrosion. But unlike nonstick or cast iron, stainless steel doesn’t have any coatings, so it’s not quite as forgiving when it comes to food sticking.
Nonstick Pans
When to Use Nonstick:
Nonstick pans are your best friend when cooking foods that tend to stick, such as eggs, pancakes, and fish fillets. If you're looking for that perfectly flipped omelette with minimal fuss, this is the pan you'll want to reach for. Nonstick also excels at cooking low-fat dishes, as you don’t need much oil or butter to get a good cook on your food. It’s also an excellent choice for quick stovetop meals, like stir-fries or simple sautés, where you’re working with softer ingredients that could easily break apart or burn in a different type of pan.
Because of their smooth surface, nonstick pans heat up quickly and distribute heat evenly, which can be an advantage for certain cooking techniques, especially when you want to avoid browning or overcooking. The low-fat factor is another reason nonstick is a go-to for people looking to maintain a healthier diet without sacrificing flavor.
The Caveats:
While nonstick pans are incredibly convenient, they do have their downsides. The biggest limitation is their inability to handle high heat. Nonstick surfaces can break down at temperatures above 500°F (260°C), and that’s a problem if you’re looking to sear a steak or caramelize some onions. Also, the coating can wear off over time, especially if you use metal utensils or scrub too aggressively. Once the nonstick surface starts to degrade, it can become prone to peeling, and nobody wants bits of Teflon in their food.
Another concern is the potential health risks with older nonstick pans. Modern nonstick cookware is typically free of PFOA (a chemical once used in the manufacturing of nonstick coatings), but it’s still a good idea to make sure you're not overheating your nonstick pans, as they can release fumes that are harmful when heated to extreme temperatures.
How to Clean Nonstick Pans:
Cleaning nonstick pans is simple, but you need to be gentle to avoid damaging the coating. After each use, allow the pan to cool down completely. Use a soft sponge or cloth to clean the surface with warm, soapy water. Avoid abrasive sponges or steel wool, as these can scratch the nonstick coating and cause it to degrade faster. If there’s any stuck-on food, you can soak the pan for a while before scrubbing it. Also, consider using baking soda to scrub away stubborn spots without damaging the surface.
Avoid using cooking sprays with additives, as they can build up on the surface and lead to stickiness. Always dry the pan thoroughly before storing it, as water can break down the coating over time. Never store food in the pan for long periods, as this can also cause the coating to degrade.
Cast Iron
When to Use Cast Iron:
Cast iron excels at high-heat cooking, making it perfect for searing steaks, chicken breasts, and pork chops. Unlike nonstick pans, cast iron can handle temperatures that would make a nonstick pan cry, and it retains heat beautifully, ensuring a perfectly seared exterior while keeping the inside juicy and tender. The pan’s ability to go from stovetop to oven is another plus, making it ideal for dishes that start with a stovetop sear and finish with a roast or bake, like cornbread, frittatas, or skillet cookies.
If you’re a fan of deep frying or slow-cooked dishes, cast iron pans are your best bet. Their heavy build ensures that the heat stays consistent, and you can heat them up to high temperatures without worrying about damaging the surface. Think fried chicken, pork belly, or a perfectly crisped piece of fish. You can’t beat the crisp, flavorful crust that cast iron brings.
And for those who love a good roast, the even heating of cast iron helps ensure that your meat cooks uniformly throughout. Plus, cast iron naturally develops a layer of seasoning over time, enhancing its nonstick properties and adding flavor to every dish. Cast iron truly improves with use.
The Caveats:
The downside of cast iron is its weight. These pans are heavy, and if you have limited strength or struggle with maneuvering large items in the kitchen, it may feel like a workout every time you use one. Also, cast iron is prone to rusting if not properly maintained. After each use, you’ll need to clean it (but not with soap—this can strip the seasoning) and then apply a thin layer of oil to prevent rust and maintain its nonstick surface.
Another issue is that cast iron takes a while to heat up, which can be frustrating if you’re in a hurry. But once it’s hot, it stays hot, which is great for cooking but can make it tricky to adjust heat levels quickly.
Lastly, cast iron isn’t ideal for all types of cooking. While it’s perfect for searing and slow cooking, it’s not the go-to for things like delicate eggs or pancakes, where a nonstick surface would reign supreme.
How to Clean Cast Iron Pans:
Cleaning cast iron can be a bit of an art. First, never use soap on cast iron—it can strip away the seasoning that makes it naturally nonstick. Instead, clean the pan while it’s still warm by using a stiff brush or non-metal scraper to remove food debris. For stubborn bits, pour some coarse salt into the pan, and use a paper towel to scrub it into the surface. Rinse with warm water and dry the pan thoroughly to prevent rusting.
After cleaning, rub a small amount of oil (vegetable or canola oil works well) onto the surface of the pan to maintain the seasoning. This keeps the surface smooth and prevents rust from forming. Cast iron should be stored in a dry place, and you can even place a paper towel inside to absorb moisture and protect the seasoning.
Stainless Steel
When to Use Stainless Steel:
Stainless steel pans are ideal for tasks like browning, sautéing, and deglazing. When you need to develop a rich, flavorful fond (the tasty browned bits that form on the bottom of the pan when cooking meats), stainless steel is your go-to pan. The key to using stainless steel is understanding the importance of temperature control. Once it’s heated properly, stainless steel gives you an amazing crust on meat, and it’s perfect for deglazing with wine, broth, or stock to make rich, flavorful sauces.
If you’re planning on doing any braising or making a pan sauce, stainless steel is the right choice. It’s also great for tasks like stir-frying and simmering, where you need a pan that can stand up to higher temperatures without reacting with the food.
The Caveats:
The biggest downside of stainless steel is that it can be prone to sticking, especially when it comes to delicate foods. If you’re cooking something like eggs or fish, you’ll need to make sure you properly preheat the pan and use enough fat (oil or butter) to prevent the food from sticking. Once you’ve figured out the right technique, however, stainless steel pans can be incredibly rewarding to use.
Stainless steel is also more prone to discoloration from high heat, which can be frustrating for those who like their cookware to stay pristine. Over time, it can develop a slight bluish tint if overheated, though this doesn’t affect the performance of the pan—it just requires a bit more cleaning and care.
How to Clean Stainless Steel Pans:
Cleaning stainless steel is fairly straightforward but requires a little attention to detail. After each use, let the pan cool before cleaning it to avoid warping. Use warm, soapy water with a soft cloth or sponge to remove food. For stuck-on bits, you can use a little baking soda mixed with water to form a paste, which can help lift food without scratching the surface. For stubborn stains, a non-abrasive cleaner designed for stainless steel can be effective.
If your stainless steel pan has developed discoloration from heat, try a solution of vinegar and water to restore its shine. Stainless steel is fairly durable, so you don’t have to worry too much about damaging it during regular cleaning, but you should avoid using harsh abrasives or steel wool pads, which can leave scratches and dull the surface.
So, Which One Should You Use?
Each type of pan—nonstick, cast iron, and stainless steel—has its own strengths and weaknesses. The best one for you depends on your cooking style, the dishes you make the most, and how much maintenance you’re willing to do.
Nonstick pans are perfect for everyday tasks like frying eggs, making pancakes, or cooking delicate fish. They’re ideal if you’re looking for convenience and quick clean-up.
Cast iron pans are best for high-heat cooking, searing, and slow cooking. They excel at retaining heat and adding flavor, and they can last a lifetime with the right care.
Stainless steel pans are the most versatile, working well for everything from sautéing and browning to deglazing and making pan sauces. They require a bit of technique, but once you get the hang of them, they’ll become your go-to for many cooking tasks.
The secret is to have all three in your kitchen, each serving its purpose for different types of cooking. In fact, having the right tool for the job is one of the most important aspects of cooking, and when you know which pan to use for which task, you’ll be able to elevate your dishes to a whole new level.
Cooking should be an enjoyable and creative experience, and choosing the right pan is an essential step in that journey. Whether you're sautéing vegetables, searing a steak, or baking cornbread, understanding the strengths of each type of pan will ensure your meals are flavorful, well-cooked, and memorable. So go ahead—grab your favorite pan, heat it up, and get cooking!