I’m discovering that a lot of people have a stash of beat-up nonstick pans in their cupboards that they use all … the … time. And they have maybe one shiny, pristine stainless-steel pan they’re afraid to use. Does that scenario sound familiar?
Let me simplify your life.
When to Use Nonstick and Regular Pans
First of all, nonstick pans and regular pans are like apples and oranges. The uses of each are almost mutually exclusive. If you wanted to fry an egg or sear a delicate fish, you’d use a nonstick pan. If you want to saute vegetables or whip up a quick stir-fry, you’d use stainless. Why? Because nonstick pans are all about preventing any sort of stick at all. Stainless-steel pans–used properly–are all about getting a flavorful crust on the food and just enough to stick to the bottom (that stuff is called fond) to create a base for easy pan sauces and such.
[wpcol_1half id=”” class=”” style=””]When to Use Nonstick
- Egg dishes
- Delicate fish (firmer fish like tuna and salmon are fine in a stainless-steel pan)
- Oozy, cheesy things like quesadillas
- Stir-fried Asian rice noodles
[/wpcol_1half] [wpcol_1half_end id=”” class=”” style=””]When to Use Stainless Steel
- Sauteed vegetables
- Seared meat, chicken and seafood
How to Use Nonstick and Stainless-Steel Pans
[wpcol_1half id=”” class=”” style=””]Nonstick
You always want a thin coating of fat in a nonstick pan if you’re preheating it, so that the heat doesn’t go to work directly on the chemicals in the nonstick coating. They also shouldn’t be heated too much above medium.
3 recipes for your nonstick pan:
[/wpcol_1half] [wpcol_1half_end id=”” class=”” style=””]Stainless Steel
Unlike nonstick pans, you actually want to pre-heat stainless-steel pans. Heating the pan over medium heat before adding fat or food causes the cells to expand and create a slicker surface. Then swirl in your oil and wait until it, too, is heated through. That essentially gives you two natural layers of “nonstick” coating that works wonders for most foods.
Once the pan and the oil are heated, add whatever you’re cooking. If you’re searing something like pork chops, be sure to leave plenty of room between them for air to circulate so that each piece can brown. Otherwise, they’ll just steam and will never get that lovely bronze crust. Same goes for sauteing … don’t crowd the pan.
If it seems like food is sticking, leave it alone for a bit … it will unstick itself once it’s good and ready. In fact, once you put your food in and give it an initial toss (if sauteing or stir-frying), just walk away from the pan. If you futz with it too often, you’ll keep it from forming that awesome crust. Plus, life is just easier that way.
3 recipes for your stainless-steel pan:
- Make Flavor with a Pan Sauce
- Pan-Seared Harissa-Rubbed White Cod
- Veal Scaloppini with Shallot-Caper Sauce
[/wpcol_1half_end]One last thing … while I wouldn’t necessarily call nonstick pans disposable, they certainly aren’t going to (and shouldn’t) become heirlooms either. I tend to replace my nonstick pans every 12-18 months and I spend accordingly–usually between $15 and $30 per pan (P.S. — I only have 2 nonstick pans at any given time … a big one and a medium one). My stainless-steel pans, on the other hand, cost a small fortune … but I’ve had them for over a decade and know they’ll still be going strong for several more.
For any of you who have been scared of stainless, I hope this helps! And if you haven’t yet branched out into the non nonstick realm, check out some of our favorite pans in our NOURISH Evolution Market.