Which is better - a non-stick pan or stainless steel?

You can find different types of cookware on the market. Newer and newer technologies allow for easy and healthy cooking. Hence, the question may arise as to which is better - a non-stick or stainless steel pan? It is worth knowing that both of these variants have their advantages, which many cooks will appreciate, regardless of their level of expertise. First of all, when choosing a pan, pay attention to:

- the type of cooktop you have in your kitchen - remember that different parameters appear for induction or gas cookware,

- the safe temperature for the material/type of pan,

- durability - here it is worth mentioning that not every stainless steel has the same durability as the others,

- size,

- cleaning and maintenance method,

- price and manufacturer's guarantee.

What are the advantages of a non-stick pan?

Nonstick, or non-stick pans, have a slippery coating that is easy to clean and the pan itself is easy to use. This solution allows less fat to be used for frying, a feature that health-conscious people who are currently on a diet appreciate. Although some people are concerned about the chemicals used in the production of the coatings, it should be explained that it is perfectly safe to use nonstick coated pans, and the chemicals do not get into the food or the human body. This is because they are primarily revealed during the manufacturing process, not use. We encourage you to follow a few guidelines:

1. do not heat an empty pan,

2. keep the burner on medium or low,

3. replace the pan if the coating is flaking or chipping.

In our range, for example, you will find the ZWIEGER VESNA 28 cm pan with the scratch-resistant Greblon C3 non-stick coating. Its advantage is also the silicone lacquer on the outside, which contributes to a long-lasting aesthetic appearance. Let's add that this model will work on all types of cooker.

Why choose a stainless steel frying pan?

A stainless steel frying pan also has its advantages. It is worth knowing that, due to the absence of an additional coating that could peel, they are characterised by a longer durability. The stainless steel pan is also suitable for heating and allows the browning effect of the fried food to be achieved. However, it should be borne in mind that due to its thinness, it may not heat evenly. A very important aspect is the type of metal used in the core and whether the pan is 3-layer or 5-layer.

If you want even heating, choose a model that combines an outer layer of stainless steel around aluminium or copper. We can offer you, for example, the GERLACH PRESTIGE 28 cm steel frying pan made of top-quality 18/10 stainless steel, which allows you to fry on any cooker, regardless of its type.

Choose both models and you won't regret it

Each of the options we have offered you has its own advantages. Therefore, it is difficult to say which is better - the non-stick pan or the stainless steel one. A good solution is to get both options. The nonstick coating is easy to keep clean and forgives a lot. However, you need to bear in mind the robustness and strength of good quality stainless steel. If you want versatility, you will appreciate the variety of cookware in your kitchen. Above all, however, go for a tried and tested manufacturer that you have confidence in. Then your new pan will serve you for many years, and that translates into running costs.

See also other products and read selected blog posts:

• Frying pans
• Cast iron frying pans
• Non-stick frying pans
• Zwieger 28 cm non-stick aluminium grill pan
• NATUR 28 cm aluminium frying pan with ceramic coating
• What is a gypsy pan?