Best Value
If you’re not in the market for bells and whistles but still want a pan that’s functional and durable, the OXO non-stick skillet is that pan. It’s lightweight yet sturdy, and if you follow the non-stick rules (no metal utensils!), its coating will last. You would think the grippy handle means it’s not oven-friendly, but it’s actually heatproof up to 390°F. It is handwash only, and it won’t work on an induction stovetop, but with a palatable $50 price tag, you can’t go wrong.
When should I use non-stick cookware?
According to Rich, you should absolutely reach for a non-stick pan when cooking eggs: “Use non-stick cookware 100 percent of the time when cooking eggs. At the Institute of Culinary Education, we use non-stick pans during our lessons on eggs.” Non-stick also great for cooking fish, she tells us, because of its delicate nature. And don’t forget about cheese, which is notorious for sticking and burning onto pans.
When should I Not use non-stick?
Skip coated non-stick for high-heat cooking or transferring from the stove to the oven. “If you have cookware made with Teflon or that’s coated, I wouldn’t recommend putting it in the oven at all,” Rich tells us. Searing a steak on the stove and finishing it in the oven? Use stainless steel or cast iron for that. In fact, stainless steel cookware is generally a better choice for searing meats and cooking fatty foods or sauces that aren’t prone to sticking in the first place.
How to Take Care of Your Non-Stick Cookware:
To keep your coated non-stick pans looking brand-new, hand washing is the way to go. Because it wipes clean like nobody’s business, you probably won’t need the dishwasher anyway. Use soapy water and a non-abrasive sponge to maintain the coating, and line the inside with paper towels if you plan to stack during storage.
When cooking with non-stick pans, keep in mind that the coating is prone to scratches. “It’s important to use non-scratching utensils like rubber spatulas or wooden spoons when cooking on non-stick cookware,” Rich recommends. “Don’t mix anything with a fork or metal utensil.” Don’t put it in the oven or preheat it, either. And don’t use the non-stick cooking spray: It can bond to the surface when it heats up, leaving a sticky residue you won’t be able to wipe off (and rendering that once slick coating pretty much useless).
The Bottom Line When Choosing Non-Stick Cookware:
When buying non-stick cookware, “you need to think about what you’ll use it for,” Rich tells us. “In this day and age, the ones that are coated or Teflon are the least sensible to purchase because you may damage it by using a sponge that’s too abrasive or a metal utensil like a fork or tongs.” She prefers ceramic or seasoned cast iron. “When you’re looking for ceramic, look for ones that are not coated,” she says. “The coating is generally painted on, and that’s when you want to be careful because it can get scratched.”
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