The debate between stainless steel and non-stick cookware is one of the most common discussions in home kitchens across Australia. Both types of pans have passionate advocates, and the truth is that each excels in different situations. Understanding these differences will help you build a well-rounded cookware collection that handles any recipe with confidence.
In this comprehensive comparison, we'll examine both cookware types across multiple factors: cooking performance, durability, safety, maintenance, and value. By the end, you'll have a clear understanding of when to reach for each type of pan.
Understanding the Basics
What Is Stainless Steel Cookware?
Stainless steel cookware is made from an alloy of iron, chromium, and often nickel. Quality stainless steel pans feature multiple layers (called "ply"), with an aluminium or copper core sandwiched between stainless steel layers. This construction combines the durability and non-reactivity of stainless steel with the excellent heat conductivity of the core metal.
What Is Non-Stick Cookware?
Non-stick cookware features a coating applied to a metal base (usually aluminium) that prevents food from adhering to the surface. Traditional non-stick coatings use PTFE (polytetrafluoroethylene, commonly known by the brand name Teflon), while newer options include ceramic-based coatings.
Quick Comparison
Choose Stainless Steel for searing, browning, deglazing, and high-heat cooking.
Choose Non-Stick for eggs, delicate fish, pancakes, and low-fat cooking.
Cooking Performance
Heat Distribution and Retention
Quality stainless steel pans with aluminium or copper cores offer excellent heat distribution. The conductive core spreads heat evenly across the cooking surface, eliminating hot spots that can cause uneven cooking. Stainless steel also retains heat well, making it ideal for searing meat at high temperatures.
Non-stick pans, typically made with aluminium bases, also distribute heat well. However, they generally don't retain heat as effectively as multi-ply stainless steel. This makes them less suitable for applications requiring sustained high heat.
Browning and Fond Development
This is where stainless steel truly shines. When proteins cook on stainless steel, they form a golden-brown crust through the Maillard reaction. The caramelised bits that stick to the pan (called fond) become the foundation for rich pan sauces and gravies.
Non-stick surfaces, by design, prevent food from sticking. While this makes cooking and cleanup easier, it also means you won't develop fond for pan sauces. Food tends to steam rather than brown because moisture can't evaporate as efficiently.
Temperature Tolerance
Stainless steel can handle very high temperatures without damage. Most quality stainless steel pans are oven-safe to 260°C (500°F) or higher, and some can even be used under a grill. This versatility allows you to start a dish on the stovetop and finish it in the oven.
Non-stick coatings have temperature limitations. Most manufacturers recommend keeping heat at medium or below, as high temperatures can damage the coating and potentially release fumes. PTFE-based coatings should never exceed 260°C (500°F), and many ceramic coatings are even more heat-sensitive.
Important Safety Note
Never preheat an empty non-stick pan on high heat. The coating can degrade rapidly when heated empty, potentially releasing harmful fumes. Always add oil or food before heating.
Durability and Lifespan
Stainless Steel Longevity
A quality stainless steel pan can last a lifetime with proper care. The cooking surface doesn't wear out, and any discolouration or staining is purely cosmetic. Many premium brands offer lifetime warranties, reflecting confidence in their products' durability.
Stainless steel is also resistant to scratches from metal utensils, allowing you to use any tools without worry. You can scrub vigorously with abrasive cleaners to remove stuck-on food without damaging the cooking surface.
Non-Stick Limitations
Non-stick coatings inevitably degrade over time. Even with careful use, most non-stick pans need replacement every 3-5 years. The coating can scratch if you use metal utensils, and high heat accelerates wear.
Once the coating starts to flake or food begins sticking, the pan has reached the end of its useful life. Continuing to use a damaged non-stick pan isn't recommended, as coating particles can end up in your food.
Ease of Use and Maintenance
Cooking with Stainless Steel
Stainless steel has a learning curve. Without proper technique (preheating, using enough oil, and timing), food can stick stubbornly. However, once you master these skills, stainless steel becomes remarkably easy to use and actually releases food quite well.
Cleaning stainless steel can require more effort than non-stick. Stuck-on food may need soaking, and products like Bar Keeper's Friend are helpful for removing discolouration. However, the surface is incredibly forgiving—you can scrub aggressively without causing damage.
Cooking with Non-Stick
Non-stick pans are beginner-friendly. Food releases easily with minimal oil, and cleanup usually requires just a quick wipe or gentle wash. This convenience makes non-stick ideal for weeknight cooking when time is limited.
However, non-stick requires careful handling. You must use wooden, silicone, or plastic utensils to avoid scratching. Cleaning requires gentle treatment—no abrasive sponges or harsh chemicals—and the pans often cannot go in the dishwasher.
Health and Safety Considerations
Stainless Steel Safety
Stainless steel is considered one of the safest cookware materials. It's non-reactive with most foods (though highly acidic dishes cooked for long periods may leach small amounts of metals), inert at all cooking temperatures, and doesn't release any fumes.
The main health consideration is nickel content. People with nickel allergies should choose nickel-free stainless steel options, which are readily available from most manufacturers.
Non-Stick Safety
Modern non-stick coatings are generally considered safe when used correctly. Since 2013, PTFE coatings no longer contain PFOA (a concerning chemical used in older formulations). When kept at recommended temperatures, these coatings don't release harmful substances.
The primary safety concern is overheating. When PTFE-coated pans exceed 260°C (500°F), they can release fumes that may cause polymer fume fever in humans and can be fatal to pet birds. This is why proper use and temperature awareness are essential.
Ceramic non-stick coatings are often marketed as a safer alternative, though their long-term safety profile is less studied than PTFE. They do tend to lose their non-stick properties faster than PTFE coatings.
Best Practice
Both stainless steel and modern non-stick pans are safe when used as intended. Follow manufacturer guidelines for temperature limits, and replace non-stick pans when the coating shows wear.
Cost and Value
Initial Investment
Quality stainless steel cookware typically costs more upfront than non-stick alternatives. A good 28cm stainless steel frypan from a reputable brand ranges from $150 to $400 AUD, while non-stick pans of similar size often cost $50 to $150 AUD.
Long-Term Value
When considering lifespan, stainless steel often provides better long-term value. A $300 stainless steel pan that lasts 30 years costs $10 per year. A $100 non-stick pan replaced every 4 years costs $25 per year over the same period.
Additionally, stainless steel pans retain value better if you ever want to sell or pass them on. Vintage All-Clad and other premium stainless steel cookware regularly sells for significant amounts on the secondhand market.
The Verdict: Which Should You Choose?
The answer isn't either/or—most well-equipped kitchens benefit from both types. Here's our recommendation:
Invest in Stainless Steel For:
- Your primary everyday frying pan (26-30cm)
- Sauté pans and saucepans
- Any high-heat cooking applications
- Making pan sauces and dishes requiring fond
Keep Non-Stick For:
- A dedicated egg pan (20-24cm)
- Cooking delicate fish that flakes easily
- Making pancakes and crepes
- Low-fat cooking where minimal oil is desired
By understanding the strengths of each material, you can reach for the right pan every time. Stainless steel rewards technique with professional results, while non-stick provides convenience for specific tasks. Together, they create a versatile kitchen arsenal ready for any culinary challenge.