When it comes to cooking at home, one of the most important decisions you can make is what type of pan to use. Whether you’re whipping up a simple omelet or taking a stab at a restaurant-worthy dish, the right skillet can make all the difference.
But with so many options on the market, it can be difficult to decide which one is best for your cooking needs.
Two of the most popular choices among chefs are stainless steel and nonstick. In fact, we recently launched our own lines of stainless steel and Nonstick Pans—Pike & Pine and Market, respectively—that are designed by chefs to give you that professional grade quality at home.
Both materials have their pros and cons, and each type is better suited for certain cooking needs and recipes.
Stainless steel pans are the go-to option for many home cooks. They’re durable, versatile and provide even heating, but they can be difficult to use at first because they take a little more patience and experience to ensure your food doesn’t stick.
Nonstick pans, on the other hand, are great for those who aren’t as confident in their cooking skills or who just want a simple, straightforward skillet for their kitchen. While they’re typically easier to use and clean, they’re not as durable as stainless steel pans and can’t withstand as high of temperatures.
Ultimately, the type of pan that’s best for you will depend on your budget and cooking needs.
In this guide, we’ll explore the differences between stainless steel and nonstick pans, so you can decide which is right for you.
Hungry for more? Explore our new Pike & Pine and Market collections to find the cookware that’s right for you!
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