Could Your Pan Be Affecting Your Cooking? How to Choose Between Stainless Steel, Nonstick, and Cast Iron

When it comes to cooking, the right pan makes all the difference. From achieving the perfect sear to ensuring your food doesn’t stick, the type of pan you choose and how you use it matter. With so many options on the market, deciding on the right one for the job can be overwhelming. However, understanding the strengths and weaknesses of each type of cookware is the secret to making your home-cooked meals faster, easier, and even more tasty. In this guide, experts will break down the advantages and considerations of different types of pans and when to reach for each one.

How Pan Type Affects Your Cooking Results

Kitchen cupboards always find a way to fill up with stacks of dishware and cooking gadgets, so the last thing you want is a collection of pans that you don’t actually need. However, while it might be tempting to stick with just one type of pan, having a variety on hand is the key to nailing all your favorite recipes.

“A well-stocked kitchen should have cookware from all three materials: stainless steel, nonstick, and cast iron,” says Ann Ziata, a chef at the Institute of Culinary Education.

According to all four experts we spoke with, each pan type has a distinct role, and choosing the right one can make all the difference in how your food tastes, cooks, and appears. For example, if you sear a steak in a nonstick skillet, you’ll miss out on that rich, caramelized crust, and if you scramble eggs in stainless steel, you’ll likely end up scraping burnt bits off the bottom of the pan. “You have to let the pan match the purpose,” says Maricel Gentile, the chef and owner of Maricel’s Kitchen.

A pan is the bridge between your heat source and your ingredients. Everything about it, from the shape, thickness, and type of metal, affects how the heat moves. A pan that’s too thin can scorch food before it cooks through, while a pan that’s too thick will hold onto heat to the point that you could burn your dinner, according to Gentile.

Stainless Steel

Reliable and versatile, stainless-steel pans are true workhorses in the kitchen. Unlike nonstick or cast iron, stainless steel strikes a balance between durability and performance without requiring much special care. While it might take a bit of practice to master them, stainless-steel pans can handle most cooking situations with ease and consistency.

“Stainless steel is my first true kitchen love,” says Rose Sioson, the cook and food blogger behind Deliciously Rushed. “No matter what new pans I test out, I still find myself going back to my trusty stainless steel—it was my first ‘real’ kitchen tool, and honestly, nothing else has quite replaced it.”

Advantages

Dishwasher safe: After you’ve enjoyed your meal, you can stick your stainless-steel pans into the dishwasher for an easy hands-off cleanup.

Even heat distribution: Stainless-steel pans are often layered with aluminum or copper cores, which help distribute heat evenly across the cooking surface. This means fewer hot spots and more consistent cooking.

Builds flavor: The real power of stainless steel lies in its ability to build flavor, Marissa Stevens, the cook and food blogger behind Pinch and Swirl, says. Its surface forms the best browning and fond, which creates the base for a rich and delicious pan sauce.

Resistant to rust and staining: These pans are built for durability, so you don’t have to worry about them rusting over time. They’re also nonreactive, making them a smart choice for acidic ingredients, like tomatoes, wine, or citrus, that can stain other surfaces.

Considerations

Potentially messy cleanup: Stainless-steel pans can leave you with a hefty cleanup job if you don’t use them correctly. Without enough oil or fat, delicate foods, like eggs or fish, will likely stick to their surface,

Requires more experience: Cooking with stainless steel can be more difficult than other materials. “It has a bit of a learning curve,” says Sioson. “Food can stick if you don’t preheat and oil it properly.”

Best Uses

With its browning and searing abilities, stainless steel is perfect for developing deep flavors. It can also handle high heat to help you achieve that gold crust on meats to create rich, layered textures. Also, unlike some other materials, stainless steel won’t retain food odors, flavors, or stains, so you can cook fish one day and dessert the next without noticing a funny smell or taste.

Recipes that build flavor in the pan: Reach for stainless steel when you cook things like pan sauces, vegetable sautés, and chicken stir-fries.

Deglazing: If a recipe calls for you to “deglaze the pan,” stainless steel should be your go-to option.

Acidic foods: Stainless steel can handle acidic foods, like tomatoes, wine, and citrus, without altering their flavor or being damaged.

Nonstick

Nonstick pans are a favorite in many kitchens thanks to their convenience and ease of use. Their easy cleanup makes them ideal for fast meals and delicate foods. However, they come with their own set of trade-offs when it comes to durability and long-term value. “Nonstick pans all have a limited life. As soon as the surface coating begins to wear, peel, crack, or degrade, toss the pan and get a new one,” says Gentile. “These will not be pans you hand down to your children.”

Advantages

Easy to clean: Thanks to their slick surface, nonstick pans are incredibly easy to clean.

Minimal oil or fat requirements: Nonstick pans won’t require much oil or fat to keep food from sticking to their surface, making them a great option for lighter cooking.

User-friendly: Whether you’re new to cooking or a seasoned pro, nonstick pans are more forgiving than other pan materials because you’re less likely to ruin a dish from a lack of proper oil or butter.

Considerations

Short lifespan: Even if you treat your nonstick pans with care, they will still need replacing every few years, according to Ziata. “From a sustainability perspective, they aren’t exactly eco-friendly, and to be honest, it feels like a waste of money over time,” says Sioson.

Sensitive to scratches: Nonstick pans are sensitive to scratches, so stick to rubber spatulas and soft sponges (and avoid abrasive scrubbers) when cooking with and cleaning them.

Vulnerable to high heat: Nonstick pans don’t tolerate high heat well, so they’re best suited for low to medium heat.

Susceptible to acidic foods: Ingredients like tomatoes, lemon juice, and vinegar can wear down nonstick surfaces over time.

Best Uses

Due to their smooth, slippery surface, nonstick pans are ideal for delicate foods that are prone to sticking. They’re also great for busy weeknights because they’re quick and easy to clean.

Delicate foods: Nonstick pans are great for cooking foods that might typically stick to the pan, like eggs, tofu, fish, and pancakes.

Quick weeknight meals: If you want a quick meal with minimal cleanup, nonstick pans can help you power through a fast, fuss-free meal. “Nonstick is the one I reach for when I need things to go smoothly from stove to sink on a weeknight,” says Stevens.

Cast Iron

Though cast iron might require a bit more care than other cookware, its ability to retain and distribute heat makes it a great choice for a wide range of cooking techniques. Whether you’re searing a steak or baking cornbread, cast iron’s long-lasting performance will help you create the perfect dish for years.

“It holds like a champ, creates a crazy-good sear, and gets better the more you use it,” says Sioson. “Cast iron is the ultimate powerhouse once you get comfortable with it. When treated well, it will last a lifetime.”

Advantages

Long-lasting: If you’re looking for durability, cast iron is hard to beat. Unlike nonstick pans, cast iron doesn’t scratch easily and can last a lifetime with proper care. “I adore my cast-iron pans—they are my heirlooms,” says Gentile.

Even heat distribution: Cast-iron pans distribute and retain heat evenly, which helps achieve more consistency while cooking.

Natural nonstick surface: With consistent use, a well-seasoned cast-iron pan can develop a naturally nonstick surface perfect for frying eggs or cooking delicate fish without sticking.

Considerations

Regular maintenance needs: Raw cast iron needs regular seasoning to maintain its nonstick surface and prevent rust. If the seasoning isn’t well-established, cast iron can react with acidic ingredients like tomatoes or vinegar.

Heavy: Cast iron is heavier than most cookware, making it difficult for some to lift, carry, or clean.

Sensitive to harsh cleaners: Harsh cleaners like soap and steel wool can strip away the protective layer, so gentle cleaning is an important but potentially time-consuming part of caring for cast iron.

Best Uses

The heat retention and surface texture on cast-iron pans make them especially good at building a crisp, flavorful exterior on all your favorite recipes.

Seared proteins: The next time you want a seared protein, like a steak, burger, or a pork chop, use cast iron. “I haven’t found anything else that creates the same crust on proteins while keeping the inside juicy,” says Stevens.

Baked dishes: Cast-iron pans are perfect for one-pan meals, like frittatas, cornbread, or pan pizzas, that call for stove-to-oven cooking. “Cast iron is my go-to when I want hearty, rustic meals without much fuss,” says Sioson.