Stainless Steel vs Nonstick Cookware: When to Use Each

Stainless steel vs nonstick cookware comes down to the job: use nonstick for delicate foods that like to stick, such as eggs, pancakes and fish, and use stainless steel for high-heat searing, browning, pan sauces and long simmers. Most home cooks are happiest with a little of both. This guide explains how each one behaves, what to cook in each, and how to care for them so they last.

What is the difference between stainless steel and nonstick?

Stainless steel is bare metal with no coating. Food can stick to it at first, but that sticking is also what creates the browned bits (called fond) that turn into flavorful pan sauces. It handles high heat, metal utensils and the oven well.

Nonstick cookware has a slick coating, often a PTFE-based or ceramic coating, applied over a metal body such as aluminum. Food releases with little or no oil, and cleanup is fast. The tradeoff is that coatings are more delicate. They prefer low to medium heat and soft utensils, and they wear over time.

Stainless steel vs nonstick: side-by-side comparison

When should you use nonstick cookware?

Reach for nonstick when the food is delicate or sticky and you are cooking at moderate heat:

• Scrambled, fried and omelet-style eggs
• Pancakes, crepes and French toast
• Flaky fish fillets
• Grilled cheese and quesadillas
• Thick, starchy dishes like oatmeal and risotto that tend to catch on the bottom
• Meals where you want to use less oil

Nonstick sets are also a friendly choice for new cooks, because they are forgiving while you learn heat control. The 23-Piece Cookware and Bakeware Set in Gold, for example, is reinforced pressed aluminum with a nonstick coating that is free of PFOA, PFOS and PTFE. It is oven safe to 500°F, has tempered glass lids and cool-touch silicone handles, and works on gas, electric, ceramic and induction stovetops.

Shop the cookware set collection to compare sizes and colors.

When should you use stainless steel?

Stainless steel shines when you want color, crust and flavor, or when you are cooking big volumes for a long time:

• Searing steaks, chops and chicken thighs
• Browning onions and meat before building a stew
• Pan sauces made by deglazing with wine or stock
• Boiling pasta and potatoes
• Simmering stock, chili and tomato sauce for hours
• Starting a dish on the stove and finishing it in a hot oven

Stock pots are a natural fit for stainless steel because they spend so much time at a boil or a long simmer. Bakken's 18/8 stainless steel stock pots are uncoated, oven safe to 500°F, and compatible with induction, gas, ceramic, glass and halogen stovetops. Browse sizes from 2 to 24 quarts in the stock pot collection.

How to keep food from sticking to stainless steel

Most sticking in stainless steel comes from a pan that is not hot enough or food that is moved too soon. Try this:

1. Preheat the empty pan over medium heat for 2 to 3 minutes.
2. Do the water test. Flick in a few drops of water. If they bead up and skate around instead of sizzling away, the pan is ready.
3. Add oil and let it shimmer for a few seconds.
4. Pat food dry and add it to the pan.
5. Wait. Proteins release on their own once a crust forms. If it sticks when you try to turn it, give it another minute.

How do you clean stainless steel?

Stainless steel is easy to clean once you know a couple of tricks:

• Deglaze while it is warm. Pour a splash of water into the warm pan and scrape with a wooden spoon. Most stuck bits lift right off.
• Simmer for stubborn spots. Fill the pan with an inch of water, add a spoonful of baking soda, bring it to a simmer for a few minutes, then scrub.
• Remove rainbow tint. A bluish or rainbow sheen from high heat is harmless. Wipe it away with a little white vinegar.
• Dry right away to prevent water spots.

What about ceramic nonstick and cast iron?

Ceramic nonstick is a type of nonstick, so the same rules apply: moderate heat, soft utensils and gentle washing. Some cooks like it for its smooth, glossy finish. Bakken's ceramic nonstick stock pots, for example, list a coating free of PTFE, PFAS and BPA and a pot that is oven safe to 500°F.

Cast iron sits somewhere in between. Once it is well seasoned, it releases food fairly well, and it handles very high heat for searing. It is heavy and needs to be dried and oiled after washing, but it can last for generations.

How to make nonstick cookware last

• Cook on low to medium heat, and do not preheat an empty nonstick pan on high.
• Use wooden or silicone utensils instead of metal.
• Let pans cool before washing, and wash by hand with a soft sponge, even if a pan is listed as dishwasher safe.
• Skip aerosol cooking sprays, which can leave a sticky film; use a little oil or butter instead.
• Stack with a pan protector or a towel between pieces.

For a full routine, read Make Your Nonstick Last.

Is stainless steel or nonstick safer?

Both are widely used in home kitchens. With stainless steel there is no coating to think about. With nonstick, the main points are to follow the maker's heat guidance and to replace a pan once the coating is visibly flaking or badly scratched. If you want to understand labels like PFOA, PFAS, PTFE and ceramic, our explainer on what cookware coating labels actually mean walks through each term.

Do you need both kinds of cookware?

For most kitchens, yes. A practical mix looks like this:

• Nonstick: a 10-inch frying pan for eggs and a larger skillet or saute pan for everyday dinners.
• Stainless steel: a stock pot for pasta, soup and stock, plus a saucepan or skillet for searing.

You can start with a nonstick set and add one or two stainless pieces, or the other way around. Browse all of our cookware to fill the gaps.

Quick answers

Which is better for eggs, stainless steel or nonstick?

Nonstick. Eggs release easily with little fat at medium-low heat, while stainless steel needs careful preheating and more oil.

Can you sear meat in a nonstick pan?

You can brown meat in nonstick at medium heat, but stainless steel gives a deeper crust and better fond for pan sauces because it handles higher heat.

Can you use metal utensils on stainless steel?

Yes. Stainless steel has no coating to scratch, so metal spatulas and whisks are fine.

How do you know when to replace a nonstick pan?

Replace it when the coating is flaking, deeply scratched, or food sticks no matter how you cook.