Non-stick pans are very convenient to use. I own a few and use them regularly. And I like them for a lot of things. But, I ain’t going to make homemade baked beans in one that spends 6 to 8 hours in the oven. A good pan sauce or reduction is also right out. And totally for get searing a good steak in a non-stick pan.
I can’t get a good sear with non-stick because they aren’t really suited for that kind of heat. Nor will non-stick let you got from stove top to oven or oven to stove top. And fond is hard to come by when you want a pan sauce or gravy.
If you think food doesn’t stick to your non-stick pan, a properly seasoned cast iron pan is even slicker yet. And that super slick coating is harder and more durable than any of the current non-stick coatings you can buy today. This means it’s actually a lot easier to cook, clean, and maintain a seasoned cast iron pan.
And worst of all, non-stick pans are made from aluminum and often warp if they get too hot - you can tell when it’s warped when the cooking oil/fat pools along the edges of the pan and doesn’t stay equally spread across the bottom of the pan. I personally hate that.
And non-stick coating just don’t last. One mistake and the pan is ruined. Or the coating just wears out because of the caustic, hot, wet environment of your dishwasher. Can you ruin the seasoning on a cast iron pan? Most certainly - but you can fix it easily by re-seasoning the pan and it’s as good as new. And cast iron will last for literally generations. I have an old cast iron dutch oven that belonged to my Great Grandmother - it’s still as good as new, (well it is missing the bail). Plus, I am reminded of her and every time I use it.
One final note: Get a plain high carbon steel wok. A wok is the a near universal cooking device. You can stir-fry and fry, steam, deep fry, and boil in one. If you only have limited space/money get a wok. And a plain high carbon steel un-coated wok is as good as a one stop pan as you can get. Season it and never worry again about cooking. The only other cooking pot that is an equal in versatility is the dutch oven. You also get the added ability to bake with it.
Non-stick pans are very convenient to use. I own a few and use them regularly. And I like them for a lot of things. But, I ain’t going to make homemade baked beans in one that spends 6 to 8 hours in the oven. A good pan sauce or reduction is also right out. And totally for get searing a good steak in a non-stick pan.
I can’t get a good sear with non-stick because they aren’t really suited for that kind of heat. Nor will non-stick let you got from stove top to oven or oven to stove top. And fond is hard to come by when you want a pan sauce or gravy.
If you think food doesn’t stick to your non-stick pan, a properly seasoned cast iron pan is even slicker yet. And that super slick coating is harder and more durable than any of the current non-stick coatings you can buy today. This means it’s actually a lot easier to cook, clean, and maintain a seasoned cast iron pan.
And worst of all, non-stick pans are made from aluminum and often warp if they get too hot - you can tell when it’s warped when the cooking oil/fat pools along the edges of the pan and doesn’t stay equally spread across the bottom of the pan. I personally hate that.
And non-stick coating just don’t last. One mistake and the pan is ruined. Or the coating just wears out because of the caustic, hot, wet environment of your dishwasher. Can you ruin the seasoning on a cast iron pan? Most certainly - but you can fix it easily by re-seasoning the pan and it’s as good as new. And cast iron will last for literally generations. I have an old cast iron dutch oven that belonged to my Great Grandmother - it’s still as good as new, (well it is missing the bail). Plus, I am reminded of her and every time I use it.
One final note: Get a plain high carbon steel wok. A wok is the a near universal cooking device. You can stir-fry and fry, steam, deep fry, and boil in one. If you only have limited space/money get a wok. And a plain high carbon steel un-coated wok is as good as a one stop pan as you can get. Season it and never worry again about cooking. The only other cooking pot that is an equal in versatility is the dutch oven. You also get the added ability to bake with it.