Nonstick Cookware Review

Advantages and Disadvantages of Nonstick Cookware

Any nonstick cookware review needs to start with a look at why nonstick has become so prevalent in America’s kitchens:

• It reduces the amount of clean up time and effort - If you’ve ever had to clear up after a cook using stainless steel pans, you’ll know how hard it is to clean burned food off. Nonstick pans also last longer, as you don’t need to scrub them as much.
• Less sticking - It also means that less food gets burned or stuck to the bottom of the pan, so more food gets used. This can be a great selling point if you’re trying to save money on your food budget or if you’re cooking for a lot of people.
• You can leave food for longer without watching it - This can make nonstick pans a good alternative to a crock pot as you’ll only need to go back to add liquid if it seems to be drying out.

To do a fair nonstick cookware review, you also need to take into account the disadvantages of using nonstick pans:

• Health fears - Depending on the quality and thickness of the nonstick coating, there can be health and safety fears about harmful carcinogens being released when the pan gets up to a high heat. The main culprit is the adhesive used to stick the coating to the pan, so it pays to buy brand name nonstick products such as Teflon and DuPont.
• Not good for some cooking processes - Some recipes require you to deglaze the food to make the basis of a sauce. This tends to be meat that you’ve browned off, which will mean that some gets stuck to the bottom. By adding a little stock, you can mix up the stuck on bits to make your sauce. Nonstick pans won’t allow this to happen.

The technology behind nonstick coating and adhesives improves every year, and most manufacturers will claim that there are no health risks associated with using their products as long as they’re used at appropriate temperatures.

Types of Nonstick Coating

The quality of nonstick coating follows the general rule of “you get what you pay for.” For a comprehensive nonstick cookware review, it is important to look at the three most common types:

• The basic nonstick coating is a single layer of polytetrafluoroethylane. This is a synthetic substance that relies heavily on the adhesive to work. With time, the coating will scratch and come away. However, these tend to be the cheapest nonstick option, and can be applied in multiple layers for improved durability.
• The next step up is a silicone coating. These are becoming very popular for cake and muffin tins, as it removes the need for greasing. However, silicone doesn’t work well for pots as it won’t stand up to direct heat.
• The best, and most expensive, nonstick coating is enamel. Enamel coated cast iron cookware will give you incredibly consistent cooking experiences. It doesn’t peel or crack, even under higher temperatures, which makes it ideal for oven cooking. It does require a good scrubbing after each use.

Any nonstick cookware review has to be impartial, as each of the nonstick coatings will be more suitable to different cooking styles. Enamel tends to be a natural accompaniment to cast iron, which makes for very heavy dishes that will cook stews and soups to perfection. Polytetrafluoroethylane coatings will be better for shallow frying and sauces. The best way to test how good the coating is to feel for smoothness. Pans that are highly nonstick will be entirely smooth.

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