Skillet Confusion: Non Stick or Stainless?

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Discussion Overview

The thread explores the confusion surrounding the type of skillet to use for various recipes, specifically whether to choose non-stick or stainless steel cookware. Participants share their experiences and thoughts on how to interpret recipe instructions regarding skillet types.

Discussion Character

  • Exploratory
  • Opinion-based
  • Anecdotal

Main Points Raised

  • One participant expresses uncertainty about whether recipes specifying "skillet" imply non-stick or stainless steel, sharing their experience with different recipes.
  • Another participant mentions feeling reassured that they are not alone in their confusion regarding skillet types.
  • One participant suggests that if a recipe involves browning or deglazing, stainless steel should be used, while non-stick is preferable for sticky or sugary ingredients.
  • Another participant shares their experience of using a roasting pan instead of stainless steel for a specific recipe, indicating that they believe the type of cookware may not be critical.
  • One participant notes that newer cookbooks specify cookware types for certain cooking methods, implying that recipes without specifications may allow for flexibility.
  • Several participants mention their practice of heating non-stick pans at medium-high temperatures, discussing their comfort levels and techniques for doing so safely.
  • One participant highlights the importance of considering when a recipe was written, suggesting that older recipes may not address the use of non-stick cookware.

Areas of Agreement / Disagreement

Views differ on the necessity of using specific types of skillets for recipes, with some participants believing it matters while others feel it does not. No clear consensus emerges on this topic.

Contextual Notes

Participants share personal experiences and interpretations of recipes, reflecting a range of cooking practices and preferences within the community.

Who May Find This Useful

Consultants looking for insights on cookware usage in recipes may find the shared experiences and discussions relevant to their own cooking practices.

JAE
JAE
Messages
4,739
When a recipe says (12-in.) Skillet does that mean non stick or stainless? I made the Jerk Pork Tenderloin in the non stick skillet tonight, but maybe it should have been made in the stainless. Sometimes it says stainless, so I assumed the recipe didn't call for stainless. BUT, the Asian Pork and Noodle Skillet doesnt say stainless and I know it is supposed to be made in the SS cookware. The Tamale Verde Skillet shows the Executive skillet in the picture but just says "Skillet" in the recipe. How do we know?
 
I had this same question, so I look forward to seeing what kind of response you get. I thought maybe I was just overlooking something (I still may be!), but it feels better knowing I am not the only one confused by that.
 
Just my own two cents, but if there is browning involved, or the word "deglaze" appears, it's got to be SS. If there are ingredients that are high in sugars or sticky, I'd go with the non-stick. I don't have an official answer.
 
I'm going to go out on a limb and tell you what I believe. I don't think it matters. I actually do not own the stainless steal and I have been preparing the Asian Pork and Noodle Skillet at home and shows in the Roasting Pan. It saves time because, unlike the size of the 12 in. I can cook all the pork at the same time. I do have to cover with foil. I use this opportunity to talk about why you don't need a cover for meat and turkey, but I do to absorb the liquid in the recipe. I looked at wordings of various recipes and I couldn't see anything that would suggest you have to use one cookware or the other. I couldn't find a recipe that I thought would have to ONLY go in one or the other. I'm going to email the test kitchen and get their response. They are great on responding.
 
I was looking at the new 29 Minutes to Dinner cookbook and when a dish calls for a specific type of cookware it does specifiy (for example, if a dish is to be broiled, it says to not use nonstick....)

So...if our recipes don't specify, then I agree that it doesn't matter for most recipes. The differences are stated above....when something needs "fond" and deglazing for example.
 
  • Thread starter
  • #6
I know some of you who are on now will probably have some info about this. Please, chime in.
 
Can't really add anything - I would say the same thing as others.

Personally, I would ALWAYS use nonstick UNLESS there was de-glazing or high oven temps or broiling involved.
 
  • Thread starter
  • #8
So, it's okay to heat a nonstick pan on medium high? I always thought medium heat was the max. for nonstick.
 
JAE said:
So, it's okay to heat a nonstick pan on medium high? I always thought medium heat was the max. for nonstick.
Click to expand...

It's fine! The other thing to consider is when was the recipe written? Only the newest recipes would even raise this question, since we have only had nonstick until this season.
 
  • Thread starter
  • #10
I made the pork tenderloin with Jamaican Jerk Rub from the 29 minutes to dinner. It called for heating at medium high in the 10" skillet.
 
Can't look at the recipe:grumpy: I STILL don't have my "on loan" products back!!! (I emailed her again this morning!)
 
I heat my nonstick at med-high. You just need to keep an eye on it, and only leave it at that temp for a couple of minutes.
 
chefann said:
I heat my nonstick at med-high. You just need to keep an eye on it, and only leave it at that temp for a couple of minutes.
Click to expand...
I do as well. Just be sure not to heat it like that empty! (Making the pork noodle skillet, I definately had it turned up to med-high so it would brown/sear quickly! Worked great for me!)
 
That's true - if you have something in the skillet, it will absorb some of the "excess" heat so that you shouldn't have problems. When I pre-heat nonstick pans, I usually put a little oil in them. That way, the oil gets hot, it distributes some of the heat, and should the pan get too hot, the oil will start to smoke (and THAT, I'll notice!).
 
  • Thread starter
  • #15
Thank you all for your help. Becky, maybe you should call her. You're leaving tomorrow aren't you? Then you have a show the day after you get back, so you don't want to stress about whether you'll have your products. I borrowed the DCB from someone and took it back the same day my second show was over. I really didn't want to because I wanted to use it again, but...
 

Frequently Asked Questions

What are the main differences between non-stick and stainless steel skillets?

Non-stick skillets have a coating that prevents food from sticking, making them ideal for cooking delicate items like eggs or pancakes. Stainless steel skillets, on the other hand, are made from durable metal that can withstand high heat and is great for browning and searing meats. However, food may stick to stainless steel if not properly preheated or if insufficient oil is used.

Which type of skillet is better for health-conscious cooking?

Non-stick skillets are often considered better for health-conscious cooking because they require less oil, which can help reduce calorie intake. However, some non-stick coatings can release harmful chemicals at high temperatures. Stainless steel skillets are free from coatings and can be a healthier option if you use the right cooking techniques to prevent sticking.

Can I use metal utensils on non-stick skillets?

It is generally not recommended to use metal utensils on non-stick skillets, as they can scratch and damage the coating, reducing its effectiveness. Instead, opt for silicone, wood, or plastic utensils to prolong the life of your non-stick cookware.

Are stainless steel skillets easier to clean than non-stick skillets?

Stainless steel skillets can be more challenging to clean, especially if food sticks to the surface. However, they are dishwasher safe and can withstand scrubbing. Non-stick skillets are easier to clean due to their coating, but they require more careful handling to avoid damaging the surface.

Which skillet is better for high-heat cooking?

Stainless steel skillets are better suited for high-heat cooking, such as searing or browning, as they can withstand higher temperatures without damage. Non-stick skillets may warp or release harmful chemicals if exposed to high heat for extended periods, making stainless steel the preferred choice for these cooking methods.

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