Non Stick Cookware vs Stainless Steel

     I have done a post about iron skillets. Now we will write about non stick cookware vs. stainless steel. 
    First we will speak of non stick. Non stick like any other types range greatly in price. From the cheap aluminum to the hard anodized type. Aluminum leaches into the food. So the best way to go is the anodized. It makes the aluminum twice as hard a stainless steel. Aluminum heats quickly and fairly evenly. I also have a T-fal stainless steel nonstick. A trait of non stick however is that regardless of cost and brand it wears out. Both of the non stick pans I have a hard anodized Cuisinart claim to be dishwasher safe and safe for metal utensils. And be oven safe to 500 degrees F. But when you open the box they suggest hand washing and plastic or wood utensils. Low to medium heat is also suggested. They also do not sear meat well do to the low heat tolerence. Non stick is good for cooking eggs, fish and other items that do stick in iron and stainless. There are also a lot of non stick coatings out there made by about three different companies. Just a couple of uses with metal tongs put small marks on the Cuisinart I just got. No more metal in this one. Some last and are better than others. Check it out on the Internet. Also the new copper pans on TV have gotten rotten reviews. 
     Now we come to stainless steel. Again a big spread in price and quality. Stainless steel itself does not conduct heat well. It also has hot and cold spots. But there is a way of making stainless work well. It is called tri clad or tri ply. Where the bottom or the pan and some higher end products have copper or aluminum layered in the metal. Causing the stainless steel to conduct heat well and evenly. 
     People complain about food sticking with stainless. It will. Unless you do it correctly. the first thing to do is heat the pan. To a temperature that if you throw a drop of water in the pan it will dance around. Then add any oil or butter that you plan to use. Then that heat up as well. After that add you food. Do not try to turn your food over too quickly. As it will naturally release when it is timed to be turned. Good stainless with a metal handle will also take the heat to sear meat as a steak and go into the oven up to 500 degrees. 
     As far as cleaning goes, just let it soak in hot soapy water for a while. The only time I have had a hard time with cleaning stainless is after having the burner too hot or not wiping off the coil from the electric stove after using a seasoned iron skillet which will leave grease on the burner passing it on to the next skillet. 
     I am suprised as to how many of the cooking show folks use non stick. And with metal utensils. Of course then probably get a new pan for every show. Then you will see them all using stainless the next time.  
     A good stainless steel skillet will last a lifetime as you learn how to use it.