Should you use stainless steel or nonstick frying pans ?
There are many questions that eat away at us when we’re in the kitchen – should I add more salt? How hot should the oven be? What sort of pan should I use? Here at CRISTEL we can advise you in all matters of cookware, and today we shall look into whether you should use stainless steel or non-stick pans. Our frying pans, woks and sautepans are available both with and without non-stick surfaces, and we can guide you in choosing which is best to use when.
WHEN SHOULD YOU USE STAINLESS STEEL?
Stainless steel pans are wonderful companions in the kitchen as they are elegant, hardy and incredibly useful. CRISTEL produces 18/10 stainless steel products (18% chrome and 10% nickel) which are compatible with all heat sources. Such high-end stainless-steel cooking equipment allows precision and control of each of your dishes, which is essential to the success any chef. If you enjoy cooking simmered dishes and reduction sauces, stainless steel pans are ideal for low-temperature cooking.
They are also great for searing, browning and frying both red and white meat. Cooking meat in stainless steel makes it possible to make delicious meat juices after deglazing – a true delight! Popular with amateur and professional chefs alike, stainless steel pans are your perfect ally when it comes to revealing flavors and awakening taste buds.
WHEN SHOULD YOU USE NONSTICK?
Non-stick cookware is known for being easy to use and clean, as the slick coating helps to keep food from sticking, and therefore doesn’t require any hard scrubbing afterward. Health-conscious cooks enjoy the fact that they can use less oil than they would with other uncoated cookware. CRISTEL has developed the exclusive Exceliss range of non-stick cookware. This is a specially designed triple-tiered non-stick coating which is entirely free of PFOA.
Non-stick frying pans are the best option for cooking eggs, pancakes, fish, potatoes and any other foods that are notorious for sticking to the pan. We would recommend any cooking of red meat to be done in a stainless-steel frying pan for optimal results. Be careful not to use metal utensils on your non-stick pans as they can scratch and damage the surface more easily than for non-coated pans. You also want to avoid overheating your non-stick pan as high temperatures and big thermal shocks can damage your coating.
CRISTEL HAS BOTH FOR COOKING TO PERFECTION
Here at CRISTEL, we understand that both stainless steel and non-stick frying pans have their advantages and are not entirely suited to the same type of cooking. This is why we have developed our stainless-steel cookware products both with and without a non-stick coating. Our frying pans are available with removable long and side handles to easily transition from cooking to serving, all in the one vessel. In a nutshell, when cooking meat, you are best off to use a non-stick stainless-steel frying pan.
This way, you can really make the most of the juices that will gather as you fry, brown or sear your meat, transforming them into a scrumptious little extra when serving the meat. Whereas for eggs, fish and vegetables, it is safer to use a frying pan with a non-stick coating to ensure your cooking process is smooth and simple. Whatever your cooking style and needs, CRISTEL is sure to have the right product for you, with a lifetime guarantee and the ever chic Made in France label.