Which 12" Skillet is Best: Stainless or Non-Stick?

[Dotty]

Oh the old delimma, stainless or non-stick!
I am looking to get one of the 12" family skillets for both use in demo and cooking at home and would like your advice or opinions on which is more useful and user friendly!

 

[wadesgirl]

Re: cookwareNon stick all the way!!! Easier to clean is the biggest thing for me.

 

[loreo]

Re: cookware

Non stick all the way!!! Easier to clean is the biggest thing for me.

Completely agree!

 

[kam]

Re: cookwareOh! They are BOTH so nice! But I LOVE LOVE LOVE my SS!

If I had to live with one:
For personal use, I would choose the SS...

But for consultant/demo use: you will probably get more use from the Executive. Most of the cake recipes and many of the skillet meals use the non-stick.

So, you should probably get the Executive.

 

[Dotty]

Re: cookwareKam,
Why do you love your SS so much? I like the idea that it can go under the broiler but I'm not sure how often I'd actually use that function.

 

[lkbcovington]

Re: cookwareCompletely agree with kam. For personal use, the stainless, for demo get the executive.

My stainless cleans up beautifully, not hard to clean at all. About the only things I wouldn't use stainless for are eggs, pancakes and crepes. Stainless just browns so well, and the fond gives sauces and gravies the best flavor!

 

[crystalscookingnow]

Re: cookware

Oh! They are BOTH so nice! But I LOVE LOVE LOVE my SS!

If I had to live with one:
For personal use, I would choose the SS...

But for consultant/demo use: you will probably get more use from the Executive. Most of the cake recipes and many of the skillet meals use the non-stick.

So, you should probably get the Executive.

Completely agree with kam. For personal use, the stainless, for demo get the executive.

My stainless cleans up beautifully, not hard to clean at all. About the only things I wouldn't use stainless for are eggs, pancakes and crepes. Stainless just browns so well, and the fond gives sauces and gravies the best flavor!

I agree with both of these. For personal use, I totally love my stainless. It took some practice to get used to it but now I love it.

 

[Chefgirl2]

Re: cookwareWow, I'm going to disagree. I have been taking my stainless 12" skillet and lid to shows for a few years. And now that I know how to use it I'm booking more shows and even selling it without a discount. Just today I was reading next months handouts for the team meeting. There are some really great words for selling both types. Also, I made the Chicken Picatta Pasta in it the other day. It was incredible, the fond was perfect and so was the clean up.

I quit taking my larger Executive pieces to shows because the edges were getting nicked and it was hard to say Lifetime when I knew having stones and knives scratch against it is abuse. I still take my Executive 8" saute pan because it is one that everyone needs.

HO probably wouldn't want me to post this, but you probably could ask your director to email it to you. I emailed it myself and it pulled up...but I'm not sure if it pulled up because I'm a director and have access to it.

 

[skaugchef]

Re: cookwareNot me! Non-stick Executive Cookware all the way!!

 

[Dotty]

Re: cookwareWow, thanks for all your insights! I've been leaning towards the stainless, it seems so versatile. The plus's for me are the ability to make fond, it is broiler safe, dishwasher safe, and now you guys/gals are saying it is even easy to clean. So far all I've heard against it is that you can't make the skillet cakes in it.

I'm hoping to use it mainly for family meals - particularly one pot meals if I can find enough good recipes.

Thanks again for al your thoughts!