Sticky Situation: Cookware Alternatives to Nonstick Pans

In a previous post, we explored the different types of nonstick cookware. But what if you’re ready to ditch nonstick altogether? Whether you're concerned about materials or want to elevate your cooking, you have options. We’ve already covered the basics of stainless steel, carbon steel, and cast iron. In this post, we'll discuss the specific considerations to keep in mind when transitioning from nonstick to traditional cookware.

Stainless Steel

Stainless steel cookware heats evenly and lasts for decades, and professional chefs adore it for the way it browns and sears. The weight of stainless steel cookware is similar to nonstick, which can be important for anyone with dexterity or mobility challenges.

Nonstick cookware is great for learning to cook, as it can be more forgiving than other types of cookware. Many cooks find there is a slight learning curve when it comes to cooking with stainless steel. This video from Made In is full of helpful information for new stainless steel users, and the key is temperature control.

In short, stainless steel is an excellent choice for anyone who wants the convenience of dishwasher-safe cookware and prefers to avoid the extra step of seasoning cookware.

Cast Iron

Cast iron pans can last a lifetime. Once they are perfectly seasoned, they’ll only get better with time and can even be passed down through generations.

Cast iron is heavier than nonstick cookware. It takes longer to preheat, but it will retain that heat, making it a perfect choice for recipes that start on the stovetop and finish in the oven. Cast iron cookware can even be used on the grill!

If you don't want to season your cookware, but you still want all of the benefits of cast iron, consider enameled cast iron like Le Creuset or Staub. The enameling provides a stick-resistant coating over raw cast iron, eliminating the need to season.

Carbon Steel

Carbon steel offers the durable versatility we love from cast iron with the added benefit of a lighter weight. It also reacts more quickly to temperature changes.

Commonly found in commercial kitchens, carbon steel pans can withstand the abuse of high heat and metal utensils. A well-seasoned carbon steel pan offers many of the benefits of traditional nonstick cookware without chemicals or a coating that will eventually wear out. In fact, with proper seasoning, a carbon steel pan can become more nonstick over time.

The one drawback of carbon steel is that acidic ingredients like citrus, tomatoes, or wine will strip the seasoning.

Final Thoughts

Cookware sets are an easy way to buy cookware, but to get the most out of your cooking, we recommend building your own set. Choose pieces in a variety of sizes, styles, and materials to make your time in the kitchen more enjoyable. There can even be the added benefit of saving money by not buying a set with pieces you don't need or will never use.

We hope you enjoyed our thoughts on the best cookware for your kitchen! Keep them in mind the next time you are shopping for cookware.