Stainless steel pans, non-stick pans, and pans with copper or aluminum bottoms or bases each have their strengths and are suited for different types of cooking. Here are some considerations for each type:
Stainless steel pans: Stainless steel pans are versatile and can be used for a wide range of cooking tasks. They are excellent for tasks that require high heat, such as searing meat, sautéing vegetables, and browning. Stainless steel pans are also great for deglazing and making pan sauces. However, without a non-stick coating, they may require the use of more oil or butter to prevent food from sticking.
Non-stick pans: Non-stick pans are ideal for cooking delicate foods that are prone to sticking, such as eggs, pancakes, and fish fillets. The non-stick coating allows for easy release of food and requires less oil or fat for cooking. It's important to use non-metal utensils to avoid scratching the coating. Non-stick pans are not recommended for high-heat cooking or for tasks that involve browning or searing.
Pans with copper or aluminum bottoms/bases: Pans with copper or aluminum bottoms or bases offer excellent heat conductivity and distribution. The copper or aluminum layer helps distribute heat evenly across the pan's surface, reducing the likelihood of hot spots. These pans are well-suited for tasks that require precise temperature control, such as simmering sauces or making delicate custards. However, they may not be as non-stick as coated pans, so you may need to use more oil or butter for certain foods.
Ultimately, the best type of food to cook depends on your personal preferences and the specific characteristics of the pan. Stainless steel pans are generally more versatile and can handle a wide range of cooking tasks, while non-stick pans are great for foods that are prone to sticking. Pans with copper or aluminum bottoms or bases excel in tasks that require precise heat control. Consider your cooking needs and preferences to choose the best type of pan for a particular recipe or cooking technique.