Nonstick v. Conventional Pans: Which is better to cook with?

Regular teflon coated pans don't last long and scratch much too easily. If you really want to own a nonstick pan, buy ones that have a hardening agent that is mixed into the coating. Those coatings usually use either ceramic or titanium powders mixed into the nonstick to protect it from occasional metal utensil use. You still can't use metal utensils as often as bare metal cookware, but it's safe enough to use if you really want to use something metal, like tongs, spoons or forks. Cookware like Technique and Cook's Essentials from QVC that used DuPont teflon with scratch-guard are considered the best. There is also Cuisinart(Quantanium nonstick) and KitchenAid(Autograph nonstick) which are just as good. The Technique line sold on QVC also has an NSF certification for commercial kitchen use. The National Sanitation Foundation(NSF) conducts tests that certifies whether or not cookware is durable enough to withstand restaurant kitchen abuse. An NSF certification on nonstick means it is very high quality. When it comes to big pots, like stock pots or Dutch ovens it's best to go nonstick free since you need high heat to boil water quickly and effectively. I've noticed many people suggested cast iron, while it's good many people don't like the weight of the pots and pans. And they react with acidic foods, and blacken spinach. Carbon steel is the better option for a lighter alternative to cast iron. If you use nonstick cookware correctly it won't be as dangerous and will last a good 10 years or so. And if you own birds, keep them away from the kitchen when you're cooking in nonstick, preferably in another part of the house with an open window. And if you have those ventilation fans above the stove, it's best to turn that on too.

You should only use a high end nonstick and even then throw it away after considerable use. The Teflon comes off easily and is toxic.I use a good quality stainless steel and a little oil, works just as well.

Vixen and G: Funny stuff!!!!!!!!

I have brain damage anyhow but I stay away from any pan that goes from brown to silver in a year!

I have read that high-heat cooking is not a good idea with non-stick, due to releasing gases. If you use the proper utensils and scouring pads, the surface will last a lot longer. I am happy to read that Target has a green version, I'll have to check into that. Thanks for that info. I do use non-stick for scrambled eggs, etc. Otherwise I stick to my old Revereware and much beloved cast iron.

Hello, aluminum pans? Aluminum is toxic, gradually collects in the brain, I'd go with copper or cast iron myself.

Coventional pans all the way baby. You just can't get the flavors to blend right on nonstick. I usually use cast-iron for eggs. The trick to buying conventional pans is to look at the core (or base) of the pan. Ideally it should either be copper or aluminium. Copper pans are the best, but aluminiums will do the job well enough. They are not nonstick, but this is not a bad quality in a pan. If you are sauteing and wish to make a sauce add some wine or broth to the pan and loosen up the carmalized pieces of food. Or if you just want to clean the pan. Toss the water in it while it is still hot and use the spatula to loosen the pieces of food. The process takes 5 seconds.

While it seems you might be getting a good deal with a nonstick pan remember you need to throw it out once it gets scratched. A steel-lined will last as long as you have the pan. Tin-lined (traditional copper lining) needs to be retinned after so many years or when you can see copper shining through a scratch (but its hard to do with without stabbing your pots with a knife). Cast-iron pans will outlive a few centuries if properly maintained.

When I had birds, I learned that nonstick pans are toxic if you overheat them, which is easy to do. I got rid of all my nonstick pans and bought stainless steel. Canary in a coalmine, people.

I have teflon pans and conventional pans more than 15 years old. Teflon was off one time from a $3.00 pan, All my pans look like 2 years old and I use them often.

It really depends on the food that you are cooking too. Your non-stick pans will last longer if you hand wash them. Exposing them to high temps constantly in the dishwasher will give them a dull appearance..learned that one quickly...

As soon as I got my macaw, I switched to conventional stainless. I think they are so much better, and I don't have to worry about any of my 3 birdie babies breathing in those toxic fumes and dying. You should also not use the self cleaning feature of your oven if you have birds.

Dear Abby: Good for you!

CONVENTIONAL!!!
Non-stick has that teflon crap that comes off of it that can be damaging to your health!!

I like the teflon shards that come off the nonstick pan when you're cooking. They give the eggs a plastic yummy taste. Nom. Nom. Nom.

New Teflon-lined Amana oven was used to bake biscuits at 325°F; all the owner’s baby parrots died. Four stovetop burners, underlined with Teflon-coated drip pans, were preheated in preparation for Thanksgiving dinner; 14 birds died within 15 minutes. Nonstick cookie sheet was placed under oven broiler to catch the drippings; 107 chicks died. Self-cleaning feature on the oven was used; a $2,000 bird died. Set of Teflon pans, including egg poaching pan, were attributed to seven bird deaths over seven years. Water burned off a hot pan; more than 55 birds died.

Target carries a Green Fry Pan that is non-stick but does'nt cause permanant brain damage from constant Teflon use. The run about $30.00 for a 10 inch pan.

Yeah Aluminum is bad, if you gouge out pieces with a knife and eat it. Use a teflon for eggs, but only use a plastic or silicone spatula, no metal. If you see scratches toss it. It's not good for your steele or copper pans to throw cold water in them when they are really hot it adds wear and tear. Just let them cool and if needed soak them overnight to loosen food. Don't let stuff burn to a crisp in them, but if you do, there are some great cleaning supplies that will make them look like new. Spending a little more money on your kitchen utensils is a great investment. Calaphon and some other good brands can be found cheap at Ross or TJ Max. And please don't put any pots or pans in the dishwater,wash them by hand they will last longer and not get scratched.

annodized alluminum is non stick, you can also make cast iron non stick by seasoning it properly just do your research.

I don't know where you get your nonstick pans but I have a whole set that has lasted nearly 10 years. I don't abuse my pans (stirring with metal spoons etc) and I don't plan on replacing them!

Teflon gas released from cooking can be lethal to pet birds. I lost a parrot due to this. If it can do that to another living creature, I would just as soon stay away from it. Cast iron pans will not stick if you treat them properly. I do the most fantastic eggs in mine and they don't stick or get the heel that some people don't like. Cast or glass for me!

I bought a "green" nonstick pan from Walmart. I dont know what makes it nonstick, but I seasoned it according to the instructions anyhow. It was like $25. Not too bad.