Cookware
Stainless Steel vs. Ceramic Nonstick Cookware
Choose the right pan for steak, eggs, fish, and the dinners you make most often.
If you cook a lot of steaks and chicken, start with stainless steel. If breakfast eggs or delicate fish are what you make most, a ceramic nonstick skillet earns its spot. The best choice depends on what you want the pan to do on a regular Tuesday.
Use stainless steel for browning and pan sauces
Stainless steel is a good choice for steak, chicken thighs, and mushrooms. Once the food browns, the bits stuck to the bottom can be loosened with stock or wine to make a sauce. Give the pan time to warm up, use a thin film of oil, and let the food brown before trying to move it.
For cleanup, let the pan cool until it’s safe to handle. Warm, soapy water and a short soak will loosen many stuck bits. Check the manufacturer’s instructions before using a stronger cleaner or abrasive pad.
Use ceramic nonstick for foods that tear easily
A ceramic nonstick pan makes it easier to slide out an omelet or flip a thin fish fillet. Use low to medium heat for most of those jobs and avoid leaving the pan empty over a hot burner. Use a soft spatula and follow the care directions for your exact coating.
For a quick egg breakfast, add a little butter over gentle heat. When the butter melts, put in the eggs and let them set slowly. The same gentle heat also helps pancakes brown without scorching before the center sets.
Pick one pan or build a two-pan kitchen
Start with a 10-inch skillet if you usually cook for one or two. A 12-inch skillet gives a family meal or several pieces of meat more room, provided the cooking surface fits your burner. If you use induction, confirm that the specific pan is induction-compatible.
For a useful two-pan setup, pair a roomy stainless skillet with a smaller ceramic nonstick pan for eggs. If you’re buying a set, count the pans you’ll reach for and check which pieces are lids.
