I am planning to purchase Calphalon Contemporary cookware, however I’m having a difficult time deciding between the stainless steel or the nonstick. The exterior on the stainless steel is absolutely beautiful, however I’m concerned with my food sticking to the pans. Instead of buying a set of one or the other, I’m thinking I should buy each piece individually. So I’d like to know, what foods are best cooked in stainless steel and why?
What foods are best cooked in good quality stainless steel cookware? I’m planning to…?
08
May
fizzy stuff
May 8, 2010 at 10:39 am
Almost everything is better in stainless steel because its not harmful for you like non-stick. If the stainless steel has an aluminum core, even better.
Once you get to know your stainless and your stove, you will know the right temperatures to cook at and your food will not stick/burn. Ive never had a problem with food stuck on that I could not wash off easily, and I use only stainless.
Nonstick should really only be used for a low-heat, quick saute. You dont want to fry at high temperatures or cook for long periods in non-stick.
(There should be more warnings out there about non-stick. Its actually pretty scary stuff.)
Sew What?
May 8, 2010 at 11:09 am
I cook just about everything in good stainless steel pans. I love mine. Stainless heats up pretty fast and holds the heat. You’ll find yourself cooking at slightly lower temperatures.
I want pans that I can bang around in the kitchen. I don’t want to work to hard at taking care of them. I don’t want glass lids that I can’t replace if I drop one.
There’s nothing wrong with buying a starter set, but I prefer to buy pans as I need them. Most of my pans don’t match. That is fine with me. They are my tools, I didn’t by them to decorate the kitchen.
I have: 4 stainless saucepans. 1 stainless skillet. 3 cast iron skillets. 1 heavy rolled steel wok, 1 stainless stock pot.
I use the cast iron for most frying, Stainless steel for almost everything else. I prefer the stainless skillet for searing meats that I’m going to braise in the oven.
I also own several pieces of Corning ware and Pyrex glassware that I use in the oven.
chef mike
May 8, 2010 at 12:04 pm
Stainless steal is by far the better choice. In both my kitchen at home and the restaurant, the only non stick that I keep are for eggs (omelets, over easy etc.) Other than that I am 100% stainless. So just keep one or two non sticks if you cook a lot of eggs and go stainless, youll get more even cooking, better temperature control, and better flavors.