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Non-stick pans are massively overrated. For starters most foods don't stick much - it's mostly eggs that are a problem - and only then if your pan isn't prehea

Non-stick pans are massively overrated. For starters most foods don't stick much - it's mostly eggs that are a problem - and only then if your pan isn't preheated. For that small benefit, non-stick pans have become almost the default. They last a couple of years depending on care which means that your cookware is now a consumable as well was difficult to recycle. A decent stainless steel pan costs about twice what a decent non-stick does and lasts forever. It can also go in the dishwasher and works on every hob type. The best basic advice for the majority of people to make regarding cookware is: get stainless steel except for when frying eggs. The advice in TFA is sort of similar but a lot longer. To be honest I think it could have omitted all the "$1000 budget" stuff - the people who want to buy copper/carbon steel aren't doing so based on a starter guide.

mgaunard 3y ago
People always complain about stainless steel when they come to my house and that's what I usually give them as that is the one I'm least worried about them damaging. I just don't think normies are interested in something which requires technique and understanding. Stainless steel requires some level of temperature control.
- yurishimo 3y ago
  How does stainless require more temperature control than something like non-stick or cast iron? If anything, stainless will cool on-par or faster, especially when compared to cast iron. If people don't know how to cook to the point where they are burning food based on what type of pan they are using, then I would argue they don't know how to cook... very few everyday dishes need to start on a ripping hot pan.
  - CharlieDigital 3y ago
    It needs to be in the right range to prevent food from sticking.
  - mgaunard 3y ago
    You'd ideally need to understand the Leidenfrost effect. And no, you don't want to set it to the max, that's a common mistake.
- tomcam 3y ago
  > People always complain about stainless steel when they come to my house Tough audience. Of all the people who have ever come to my house none has ever had a thing to say about cookware.
  - loloquwowndueo 3y ago
    You probably don’t make them cook like that other guy does rofl
    - tomcam 3y ago
      If I do, though, I will brutally enforce the all stainless requirement. mgaunard and I don’t pussyfoot around. We know what’s what.
    - mgaunard 3y ago
      Usually, when you receive guests, they insist on helping in the kitchen. It would not be polite to reject that. Also cooking is a social activity.
      - jpsouth 3y ago
        That’s really interesting, from a cultural perspective, in the UK and my circle at least, if I was entertaining guests I’d be horrified if they were to so much as raise a finger in the kitchen. I’ll do the prep, cooking, cleaning, hosting, and everything else, thank you. If you want something, ask and it will be given, but to think of my guests _working_ when I’m hosting is far from my nature and far from how I’ve experienced being a guest. I’d invite you to come and cook with me if I wanted you to cook with me, but if you arrive as a guest under no circumstances would I expect, nor want them to be doing anything in the kitchen or around the house, personally.
        mgaunard 3y ago
        I'm also in the UK. It depends on the nature of the event and of the guests.
briHass 3y ago
PTFE pans are definitely not overrated. Yes, they do eventually wear out, but more modern NS cookware is much more resistant to scratching than old school Teflon pans. If not abused -- no scraping with metal, dishwasher, scrubbing pad, etc -- I've gotten a decade+ out of even cheap NS stuff. Stainless, and even coated stainless like Zwilling Clad sticks with many meals, unless you're using massive amount of oil or never stop moving it in the pan. Even a dollar store PTFE pan is better if you dislike using a scouring pad and effort to clean it. My time is worth more than replacing a $30 PTFE pan every 10 years if I can pretty much wipe it clean with a damp cloth. Compared to seeing a burned-on mess that I know will require 10 minutes of scrubbing.
xorcist 3y ago
> It can also go in the dishwasher Why would you do such a thing? It breaks my frying pan heart. Be gentle, clean with oil, wipe off excess. It will love you back.
- katbyte 3y ago
  because its stainless steel, it'll be fine
LanzVonL 3y ago
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mgaunard 3y ago

People always complain about stainless steel when they come to my house and that's what I usually give them as that is the one I'm least worried about them damaging. I just don't think normies are interested in something which requires technique and understanding. Stainless steel requires some level of temperature control.

yurishimo 3y ago
How does stainless require more temperature control than something like non-stick or cast iron? If anything, stainless will cool on-par or faster, especially when compared to cast iron. If people don't know how to cook to the point where they are burning food based on what type of pan they are using, then I would argue they don't know how to cook... very few everyday dishes need to start on a ripping hot pan.
- CharlieDigital 3y ago
  It needs to be in the right range to prevent food from sticking.
- mgaunard 3y ago
  You'd ideally need to understand the Leidenfrost effect. And no, you don't want to set it to the max, that's a common mistake.
tomcam 3y ago
> People always complain about stainless steel when they come to my house Tough audience. Of all the people who have ever come to my house none has ever had a thing to say about cookware.
- loloquwowndueo 3y ago
  You probably don’t make them cook like that other guy does rofl
  - tomcam 3y ago
    If I do, though, I will brutally enforce the all stainless requirement. mgaunard and I don’t pussyfoot around. We know what’s what.
  - mgaunard 3y ago
    Usually, when you receive guests, they insist on helping in the kitchen. It would not be polite to reject that. Also cooking is a social activity.
    - jpsouth 3y ago
      That’s really interesting, from a cultural perspective, in the UK and my circle at least, if I was entertaining guests I’d be horrified if they were to so much as raise a finger in the kitchen. I’ll do the prep, cooking, cleaning, hosting, and everything else, thank you. If you want something, ask and it will be given, but to think of my guests _working_ when I’m hosting is far from my nature and far from how I’ve experienced being a guest. I’d invite you to come and cook with me if I wanted you to cook with me, but if you arrive as a guest under no circumstances would I expect, nor want them to be doing anything in the kitchen or around the house, personally.
      - mgaunard 3y ago
        I'm also in the UK. It depends on the nature of the event and of the guests.

briHass 3y ago

PTFE pans are definitely not overrated. Yes, they do eventually wear out, but more modern NS cookware is much more resistant to scratching than old school Teflon pans. If not abused -- no scraping with metal, dishwasher, scrubbing pad, etc -- I've gotten a decade+ out of even cheap NS stuff. Stainless, and even coated stainless like Zwilling Clad sticks with many meals, unless you're using massive amount of oil or never stop moving it in the pan. Even a dollar store PTFE pan is better if you dislike using a scouring pad and effort to clean it. My time is worth more than replacing a $30 PTFE pan every 10 years if I can pretty much wipe it clean with a damp cloth. Compared to seeing a burned-on mess that I know will require 10 minutes of scrubbing.

xorcist 3y ago

> It can also go in the dishwasher Why would you do such a thing? It breaks my frying pan heart. Be gentle, clean with oil, wipe off excess. It will love you back.

katbyte 3y ago
because its stainless steel, it'll be fine

LanzVonL 3y ago

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