"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cookware and Accessories > Cookware
Click Here to Login
View Poll Results: After trying both, Do you prefer Stainless steel or Nonstick cookware?
Stainless Steel 24 61.54%
Nonstick 15 38.46%
Voters: 39. You may not vote on this poll

Thread Tools Display Modes
Old 02-06-2004, 09:10 AM   #1
Assistant Cook
Join Date: Feb 2004
Posts: 10
If you could buy any brand cookware...Stainless or Nonstick?

I'm looking for new cookware & feel lost on what choice to make.
#1 - Stainless steel vs. nonstick (I'm a big low-fat, non-stick cookware fan, but wonder about getting SS & only one NS frypan)

#2 - Which brand to buy???



Lor is offline   Reply With Quote
Old 02-06-2004, 10:09 AM   #2
northernMIcook's Avatar
Join Date: Jan 2004
Location: north-western Michigan
Posts: 91
Send a message via AIM to northernMIcook Send a message via Yahoo to northernMIcook
I have to go with your way of thinking...I have stainless pots (Cuisinart) but a large non-stick heavy fry pan...Also my crockpot is non-stick and after 10 years I still love it. I did get one large stainless fry pan but I dont use it as often as my non-stick. I like easy cleanup. I would go with good stainless though...something heavy, that will heat evenly.

northernMIcook is offline   Reply With Quote
Old 03-15-2004, 07:04 PM   #3
Senior Cook
Join Date: Mar 2004
Location: USA,Colorado
Posts: 358
I've just gone with Calphalon Commercial Non-Stick frying & saute pans to replace my old cheapo non-stick ones, and I was going to keep my good set of British stainless steel tri-ply pots, but then I bought a Circulon pasta pot and loved it so much, I had to buy pots to match :)

Paint is offline   Reply With Quote
Old 03-15-2004, 07:33 PM   #4
Chef Extraordinaire
kitchenelf's Avatar
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
I bought the original Calphalon way back when there was only one choice - and it was a good choice too!! But if I had to buy pots and pans right now from scratch I would go with stainless steel and one small and one large non-stick - Some of the big warehouse places (like Sam's Club) had a set of 3 for $26.00, which just can't be beat.

For stainless, right now I would probably buy Viking - I would want it to match my Viking Range - (oh, no, I don't actually HAVE a Viking range - but just in case I win the lottery I may as well have the pots already! :roll: ) Actually, if I won the lottery I may have to look into an Aga. But definately not the purple one!

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 05-31-2004, 04:04 PM   #5
Assistant Cook
Join Date: May 2004
Posts: 11

I splurged and got AllClad and am very happy. Its all stainless and I added one nonstick fry pan that I use the most because of the easy clean up, but like the others too for making gravies etc...
juliette is offline   Reply With Quote
Old 05-31-2004, 07:33 PM   #6
Executive Chef
MJ's Avatar
Join Date: May 2004
Location: USA,Wisconsin
Posts: 4,567
Send a message via Skype™ to MJ
Allclad is great. I keep A bottle of olive oil next to the stove for them. They get washed imediatly after each use. If you don't get enough fat in the pan before you use them, they can be A pain to clean (burnt eggs!)
It's also nice to have A few non-stick pans- for eggs or whatever. Then you can't use A metal spatula, or they get nicked and rust up. I don't know how many nonstick pans I tossed.
Allclad is not cheap, I agree. I dropped like over 500 bucks for my Allclad set, BUT- these will probably be the same set that I pass on to my children, When I'm cookin in "the big kitchen in the sky".
MJ is offline   Reply With Quote
Old 06-01-2004, 06:31 AM   #7
Senior Cook
RAYT721's Avatar
Join Date: May 2004
Location: Cleveland, OH.
Posts: 209
Send a message via AIM to RAYT721
My Vote: Calphalon

Calphalon for me!!! I replaced my old mis-matched collection a few years ago and won't go back to stainless, aluminum or anything else. The only drawback to the Calphalon is not being able to put it in the dishwasher but the non-stick surfaces are rather easy to clean "the old fashioned way."

I never had a dishwasher before moving to this condo so I wasn't sure I would ever use it. I started out washing the dishes by hand and then putting them into the dishwasher. Now, I have found myself putting the same dishes back in the dishwasher a second or third time if they don't come out the first time. :)
RAYT721 is offline   Reply With Quote
Old 06-01-2004, 08:00 AM   #8
Senior Cook
Join Date: Dec 2003
Location: Southeast NC
Posts: 474
My 2 cents worth (adjusted for inflation).
I have tried every form of cookware known to man. Bar none, my two favorites are stainless steel and cast iron. I own mostly non-coated but do have a couple of skillets that are non-stick. Stainless is non-reactive (meaning acidic foods do not react with the metal causing off flavors, colors or odors), they will allow the Maillard reaction to take place (the technical term referring to the browning of meat and what makes it take place) and they are easy to clean. If you get a thick enough aluminum disk sandwiched into the bottom, they are fairly responsive as well.
Cast iron heats quickly, browns like nobody's business and holds heat incredibly well for long periods of time. In addition, some studies indicate that cast iron actually leeches trace amounts of iron into foods when cooking. Thus, like the cook him/herself, the cookware actually puts a little of itself into the food.
"The odds of my being correct on any given issue are inversely proportionate to the proximity of my wife" BubbaGourmet
BubbaGourmet is offline   Reply With Quote
Old 06-01-2004, 11:28 AM   #9
Traveling Welcome Wagon
Join Date: Apr 2004
Location: Somewhere, US
Posts: 15,716
I love my hard anodized aluminum pans. They cook wonderfully, are non-stick and clean like a dream, and I can use metal utensils in them. I have stainless and cast iron also, but I almost always use my anodized pans.

:) Barbara
Barbara L is offline   Reply With Quote
Old 06-01-2004, 11:46 AM   #10
JESS's Avatar
Join Date: Apr 2004
Location: england
Posts: 78
umm my non so called stick usually falls off mine

so i bought stainless instead

Without a song the day would never end ,without a song a man aint got a freind ,without a song . so i keep singing a song .EP
JESS is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

Similar Threads
Thread Thread Starter Forum Replies Last Post
Help a new cook pick his first set of cookware MockF1 Cookware 24 01-29-2005 11:38 PM
I need to know which nonstick pans are the best? Nocturnal Cookware and Accessories 7 09-07-2004 06:17 PM
14" Typhoon carbon steel nonstick wok LMJ Cookware and Accessories 3 08-03-2004 10:31 PM
Looking for a good nonstick skillet for a Christmas gift sandking Cookware and Accessories 7 07-19-2004 10:00 AM
Should you season All-Clad Stainless cookware? oaktowncook Cookware and Accessories 3 02-25-2004 02:21 PM

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:44 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.