If you take a look at the cookware on our website, you’ll probably notice that the options available to the modern consumer are truly amazing. Pans today come in a vast number of shapes and sizes, are made from a wide range of materials, and feature an ever-increasing selection of finishes and surfaces.
One of the things we want to do here at the Kitchenware Direct blog is explain these many options in detail to help you find the cookware that’s right for you. Unless you’re already shopping with a certain brand or style in mind, you do have a number of decisions to make before buying a new pan. Not the least of these decisions is whether or not to buy nonstick.
The Controversy Over Nonstick
Although nonstick cookware accounts for up to 80% of all cookware sold in English-speaking countries, it isn’t for everybody. In fact, ever since Tefal introduced the original nonstick pan in the mid 1950's, cooks around the world have been arguing about whether or not nonstick is any better than traditional metal cookware.
The problem with this controversy (and one of the reasons why it continues even today) is that people on both sides of the argument make equally valid points. Even though nonstick cookware does offer significant advantages over traditional metal cookware, it also has its limitations. In this first installment in our series on Choosing Nonstick Cookware, we’re going to discuss these advantages and disadvantages.
The Beauty of Nonstick Cookware
The argument in favour of nonstick cookware is twofold. Above all, the primary advantage offered by nonstick cookware is convenience. Because foods tend not to stick to nonstick surfaces (as the name may suggest), nonstick pans are ideal for cooking delicate dishes. Foods like fish, eggs, and crepes can easily be lifted from a nonstick surface without breaking, letting you achieve perfect results time and time again with little difficulty.
Nonstick pans are also easier to clean than traditional ones. You don’t have to soak them for hours to loosen the burnt bits stuck to the bottom and you generally don’t have to worry about staining or discoloration. In most cases a nonstick surface can simply be wiped clean with a damp towel, meaning you can cook several dishes in the same pan without having to stop and wash it (particularly useful when cooking a big meal).
The other primary benefit – the one most often touted by manufacturers – is that nonstick pans let you cook with little to no oil. Fatty foods like steak or chicken can be cooked in a dry pan without worry. Foods like eggs only need a light coating of oil to prevent sticking. Either way, nonstick pans let you cook meals that are lower in calories and cholesterol than those traditional pans that require heavy oiling to prevent sticking.
The Case Against Nonstick Cookware
The first complaint any cook ever made against nonstick cookware had to do with the fact that food didn’t seem to brown and crisp the same as in a metal pan. In the case of the original nonstick pans (those coated with a single, impervious layer of teflon) this complaint is wholly valid.
The problem with teflon pans is that they’re too good at their job. Nothing sticks to teflon. And although this is great when cleaning, during cooking it allows a tiny layer of steam to form between your food and the cooking surface. This steam, in turn, keeps the bottom of your food from getting as hot as it would if it were in direct contact with metal, preventing efficient caramelisation or browning. The moisture also keeps the surface of the food from forming a good crust.
Newer multi-layer and infused nonstick surfaces, however, aren’t completely nonstick. Many manufacturers actually refer to them as “easy release” surfaces. Because they let food stick just a little, they eliminate that layer of steam in those crucial first few minutes and let you achieve results comparable or equal to those produced by all-metal pans. At the same time, they prevent just enough sticking to let you lift your food easily from the surface. It’s the best of both worlds, really.
The principle argument made against nonstick cookware today involves the chemical stability of nonstick materials. When exposed to high heats, most nonstick surfaces begin to break down, often releasing toxic fumes in the process. Not only does this make most nonstick pans potentially dangerous (an issue we’ll discuss in depth later), it also limits their versatility. In general, nonstick pans should never be heated empty, should only be used over medium hob settings, and can’t be used beneath the grill.
Another disadvantage to nonstick cookware is that it may not be as durable as traditional cookware. Inexpensive teflon-coated pans chip easily and can flake into your food. Other surfaces may scratch if used with metal utensils. All nonstick pans will eventually acquire a carbon residue that diminishes their nonstick properties. And few can be washed in a household dishwasher.
Our General Opinion
Ultimately we think the choice between nonstick and traditional cookware is one of preference. High quality nonstick pans can produce exceptional results. If properly used and cared for, they are completely harmless and will last a lifetime. And in addition, new technological advancements are beginning to make nonstick cookware safer and more durable than ever before.
We have, however, only briefly touched the tip of this nonstick iceberg. Over the next few weeks we’ll delve even deeper into this subject, beginning with a comparison of the numerous nonstick options currently available and moving on through the dangers of PFOAs to the proper use and maintenance of your nonstick cookware.
So please join us again next Wednesday for our next installment.
Warm Regards,
The Kitchenware Direct Team
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