My recent adventure with making baingan bharta (curried eggplant plus), got me thinking ...
when would someone choose to use a stainless steel skillet/frying pan over nonstick other than for greater browning effects?
I know that some cooks choose not to use nonstick cookware for perceived health reasons, and that nonstick is recommended to be heated to only medium to medium high temperatures.
I have stayed away from using my stainless steel cookware (frying pans, that is, I still use my sauce pots all the time!) in favor of the nonstick due to the ease of cleanup.
For sauteeing and more gentle heating of food, is there some other reason why stainless steel cookware is not used more often? When I was cooking the eggplant dish which consisted of heated canola oil, onions, ginger, garlic, many other spices, and a mixture of canned diced tomato and mashed precooked eggplant, the mixture seemed to dance effortlessly over the surface of my first time used Caphalon nonstick 10 inch omelette/sautee pan (with an anodized surface). I wondered if I would have had the same ease using the stainless steel pan, or if the oil would tend to stick more to the surface.
And what about the pans that consist of the higher grade version of the anodized surface? My skillet surface looked like the older Teflon type surfaces of old, but it was labeled as anodized (can be used for oven cooking also). The other anodized surfaces I refer to are the more expensive ones that don't look like they have any kind of coating, but rather consist just of a material that has been constructed in a way to make it nonstick.
Some cooking shows I watch typically use what looks like stainless steel frying pans.
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