6 ms·

So regular pans take more skill and attention to use without scortching. That's a pretty good reason to go with non-stick.

• 4ad 8y ago
  Erm, no. If you don't want to use butter or olive oil, don't use butter or olive oil. This has nothing to do with non-stick vs regular pan. In fact, butter and olive oil are more difficult to use, and more prone to scorching with non-stick pans because of lower thermal mass, which makes it much harder to regulate temperature. The temperature of the pan needs to be the same, regardless whether it's non-stick or not, in order to produce good results. If you start with a cold non-stick pan, the food won't stick, but it will be of far less quality than if you had started with the proper temperature. So I guess that non-stick pans allow you to more easily make bad food without making a mess, but that's not a metric that I care about. If you care about the quality of food, non-stick pans are more difficult to use because temperature control is harder, they can't get as hot, and generally you can't put them in the oven.