I've been using nonstick for years, but now it seems stainless is being advertised more often. Is it really better?
A nice heavy-duty stainless is a good way to go. You'll have better temperature control, and you won't have to worry about all those little bits of teflon that come flaking off non-stick. And there's been some debate over whether the bits of teflon that end up in our food are dangerous or not.
I know stainless can be harder to clean up, but its worth it in the long run. I've bought used stainless steel pans at garage sales that were 30 years old, and in good enough shape to continue cooking with. Never seen a used non-stick pan that was still useable.
You may want to have one non-stick pan, just in case you're making something that's a huge pain to clean up.
Happy Cooking!
