Cookware options are endless: ceramic, copper, nonstick, cast iron — they all have their place in the kitchen. But stainless steel cookware is the most prized and frequently sought-after by professional chefs and serious home cooks alike.
Types of Pans Chefs Use. As for specific types of pans chefs reach for, we've found our Stainless Steel and Carbon Steel to be chef-favorites, both prized for their durability and performance. Many chefs also include non stick and enameled cast iron in their cookware collection.
Professional chefs typically do not use nonstick cookware because it is not as durable as other types of cookware and can scratch or chip easily. Additionally, nonstick coatings can deteriorate over time, which can affect the taste and safety of the food being cooked.
Personally Stainless Steel is way better than non-stick pans; it cooks evenly and gives your food a nice color. On the other hand you have to be careful when using it, preheating the pan is crucial, if not you'll spend the night scrubbing the food off of it.
“HexClad's intriguing look, design, and hybrid technology caught my eye about a year ago,” says Gordon Ramsay. “I use the pans at home, and the combination of stainless steel and non-stick functionality is amazing. It's highly versatile and cooks exceptionally well.
Top Brand: GreenPan
Bobby Flay and GreenPan thought of everything. These pans are crafted from professional grade tri-ply stainless steel and feature a powerful aluminum core for incredible durability, faster heating, and no hot spots. This clad stainless steel collection is the best of both worlds.
Professional cooks normally prefer stainless steel because of its tough heat tolerance, durability, and versatility in various techniques, such as searing and deglazing.
“The most nontoxic cookware that you can buy is stainless steel, cast iron or carbon steel; things that don't have a coating on them,” says Alexis Pisciotta, culinary purchasing and events manager and cookware consultant for Food Network.
If you've heard of HexClad cookware, it might be because Gordon Ramsay dubbed them "the Rolls-Royce of pans." The brand claims they offer the searing power of stainless steel combined with the nonstick ease of cooking delicate foods like eggs.
We advise replacing your nonstick pans whenever the coating starts to degrade or is scratched—or about every three to five years.
Nonstick pans that aren't labeled PTFE- and PFOA-free: If a nonstick pan is made with the newer PTFE- and PFOA-free green materials, those are potentially better. A pan that just says “nonstick” and doesn't give any kind of description? That's likely one you don't want.
Guy Fieri's Flavortown Laser Titanium 12-Piece Set
Fieri's favorite piece from the line, the 5-quart sauté pan, has enough capacity to cook for the whole family. “I use it probably more than I should,” he admits. The titanium surface can endure high temperatures to sear and char foods without releasing chemicals.
Stainless steel is generally considered safe for cooking, even for those sensitive to these metals. Cooking with cast iron can increase iron intake, potentially benefiting iron-deficiency anemia. However, frying in cast iron can lead to the formation of trans fats.
What Does Non-Toxic Cookware Mean? Non-toxic cookware is any cookware made without the use of nonstick coatings, like PFAS. This means any cookware that is made of stainless steel, cast iron, or carbon steel—essentially any cookware that doesn't have a coating—is the least toxic product available on the market.
Then, we removed GreenPan entirely from our list of non-toxic cookware. There were two primary reasons: Competing brands began providing independent laboratory testing to prove their products are non-toxic. We became aware of lawsuits against GreenPan that cast doubt on the company's marketing claims.
“Glass, like Pyrex cookware, is a safe option,” Perko said. “Cast iron is a safe option if NOT frying or using high-temperature cooking. If you have or can use or purchase stainless steel pots and pans, they are healthier choices for long-term/lifetime use.”
Whilst there are many advantages to stainless steel, there are also some disadvantages. Less cost-effective compared to mild steel. Potential for galvanic corrosion in specific environments. It can be difficult for welding and so is not always applicable.
Not Suitable for High Heat: Non-stick cookware is not ideal for high-temperature cooking, as excessive heat can release harmful fumes from the Teflon coating. Reactivity to PTFE: Some individuals may be sensitive or allergic to PTFE, raising health concerns related to its use in cookware.
Stainless Steel Pans
These pans are generally more expensive than nonstick pans, but there's a reason: overall, they're more durable. The versatility of stainless steel is a plus. You can use it to fry, sauté, boil, braise, brown, and sear food.
This staple material is certainly beginner-friendly, but that doesn't mean it isn't just as useful in professional kitchens, too. In fact, non stick cookware is utilized in some of the world's best restaurants, day in and day out.
Unlike other types of cookware, stainless steel cookware maintains the true flavour of the food being cooked. Another advantage of using the best stainless steel cookware set is that it heats evenly, which can help ensure that the food is cooked evenly and retains its natural flavour.
HexClad is non-toxic.
Other experts and legal opponents disagree with the claims made by the brand about its non-toxic cookware. Sustainability expert Leigh Matthews writes in LeafScore that HexClad utilizes polytetrafluoroethylene (also known as PTFE) in its cookware.