When it comes to stocking your kitchen with pots and pans, stainless steel and non-stick cookware are two of the most popular options. But each has pros and cons to consider before making a purchase. Here's a detailed comparison of stainless steel vs non-stick cookware.
More durable overall. Stainless steel can last for many years with proper care. Resists warping, denting and scratching.
Coating will inevitably scratch and deteriorate over time. Not as durable for high heat cooking.
Not naturally non-stick. Food can stick without enough oil/fat. Requires deglazing for stick-resistance.
Food slides off easily, requiring little to no oil. Great for delicate foods prone to sticking.
Requires more scrubbing to remove cooked-on residue. Can use abrasive scouring pads.
Easy wipe downs to clean. Cannot use abrasive scrubbers without damaging coating.
Can withstand very high heat for searing, browning, etc. Also oven safe.
Coating degrades over 400-500°F. Not suitable for high heat cooking methods.
Non-reactive surface won't leach metals into acidic foods.
Can react to acidic ingredients, releasing harmful fumes.
Excellent heat conduction for superior searing and browning.
Lower heat performance to prevent coating deterioration.
At home on stove, in oven, under broiler. All-purpose.
Not oven safe. Best only for lower temp cooking applications.
When choosing between stainless steel vs non-stick, consider your cooking habits and needs. Non-stick works well for quick meals and eggs, while stainless steel excels for more serious cooking. For the greatest versatility, a cookware set combining both stainless and non-stick pieces may be the best solution for most home kitchens.