Many home cooks immediately reach for the non-stick pans when feeding family and friends. This can be a mistake, however, leading to peeling pans and other issues. There are undoubtedly times when non-stick cookware comes into its own but many others where alternatives are a better option.

Problems with non-stick cookware

There have been toxicity concerns about the chemicals used to create non-stick cookware, but aside from this, there are many other reasons to choose alternatives. Here, we are primarily focusing on why non-stick cookware may not be the best culinary choice and these reasons are numerous.

To begin with, sticking food is not necessarily a bad thing when it comes to creating texture and flavour. It is easier to get even browning in the likes of a stainless steel pan and also create the fond.

What is fond?

This is a French term referring to the browned layer that gathers at the bottom of pans and ovenable trays from companies such as southerncrosspackaging.com/ovenable-trays, when you roast vegetables and meat. This is where much of the deep flavours lie. This fond is essential for great-tasting braises, stews, pan sauces and multiple other dishes. Non-stick cookware makes creating this fond much more difficult, if not impossible.

Counting the cost

Another reason to choose carbon steel, cast iron, copper, stainless steel, and other cookware is the long-term cost benefits. These pans and ovenable trays can last a lifetime, unlike non-stick cookware.

Times to use non-stick pans

There is a time and a place for non-stick cookware in the kitchen. For example, cooking eggs is much easier when non-stick coatings come into play. The likes of frittatas, Spanish tortillas, omelettes, and scrambled eggs can be a nightmare to make – and clean up after – without a non-stick pan.

Crepes and pancakes may also be dishes that call out for non-stick cookware, and delicate fish can be easier to deal with in this type of pan, especially thin fillets of the likes of flounder or sole.