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Be Wary!!!Jul 09 '00 Write an essay on this topic.Ok, so non-stick maybe cheap, cleans well, and heats better. However, I have to say be wary. Cheaper brands of non-stick can come off and get into the food. Not only is that a problem but also most non-stick pans are made from aluminum. We all know the rumors and possible dangers of aluminum, which is argumentative but I would rather be safe than save a few bucks. Once the non-stick has worn off it can react with your food by turning it a grayish color and also leaving traces of the metal into your food especially when cooking with acidic foods. There are other options. Stainless steel would have to be the best option. There are brands out there with non-stick which have been "electroplated" these are better, but more expensive. Stainless steel however is better because you never have to worry about it reacting with your food, and it will last forever. It is on the more expensive side, and doesn't conduct heat as well as aluminum but it is the easiest to clean when going away from non-stick. Cast iron, is heavy, rusts quickly sticks more than anything else, but is non-reactive, and heats very well. Copper is the best conductor of heat, but is the most expensive, and still reacts with acidic food. So what to do? Well, I can only recommend buying stainless steel. If you are a serious cook and want to spend the money, I would recommend buying a copper core or aluminum core set that has been coated with stainless steel. This conducts heat very well, and still has the benefits of stainless steel. All-Clad makes a very good set, but they are incredibly pricey. There are cheaper brands, but you might need to do some comparison-shopping. All around stainless steel is the way to go. If you can't afford it, I would recommend spending that extra few bucks and getting a set of "electroplated" non-stick. It tends to last much longer. If you do have a cheap set and notice it peeling, I would recommend throwing it away, and getting a new set.  |
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