People use and cook with pans that are not non-stick for various reasons, and the choice of cookware depends on individual preferences, cooking techniques, and the type of food being prepared. Here are some reasons why people opt for pans that are not non-stick:
Versatility: Non-stick pans are excellent for cooking delicate items that might stick to traditional pans, such as eggs or pancakes. However, non-stick surfaces may not be ideal for high-heat cooking, searing, or browning, which require a different type of pan.
Durability: While non-stick coatings have improved over the years, they can still wear down over time, especially if not used and maintained correctly. Traditional pans made from materials like stainless steel, cast iron, or copper tend to be more durable and can last for many years with proper care.
High-Heat Cooking: Non-stick coatings can break down at high temperatures, releasing potentially harmful fumes. For cooking methods that involve high heat, such as searing meat or stir-frying, traditional pans that can withstand higher temperatures are preferred.
Browning and Fond Formation: Achieving a good sear or developing fond (the browned bits on the bottom of the pan) is essential for building rich flavors in certain dishes like stews, sauces, and gravies. These processes are better accomplished in pans that are not non-stick.
Oven-Safe: Many traditional pans are oven-safe, allowing for a seamless transition from stovetop cooking to finishing dishes in the oven. This feature is especially useful for recipes that require both stovetop and oven cooking.
Induction Cooking: Not all non-stick pans are compatible with induction cooktops, whereas some traditional pans, like stainless steel or cast iron, work perfectly on induction stoves.
Cooking Techniques: Some cooking techniques, like deglazing (using liquid to release fond and build sauces), are better performed in pans without non-stick coatings.
Appearance: Traditional pans made from materials like copper or stainless steel often have an attractive appearance, which can be appealing to some people who want their cookware to look elegant and stylish.
Natural Non-Stick Coating: Some traditional pans, like well-seasoned cast iron skillets, develop a natural non-stick coating over time with proper use and maintenance. These seasoned pans offer non-stick properties without the need for synthetic coatings.
In summary, non-stick pans are great for certain cooking tasks, but they may not be the best choice for all cooking needs. Traditional pans made from various materials have their advantages, providing durability, versatility, and the ability to handle different cooking techniques. Many professional chefs and home cooks use a combination of non-stick and traditional pans to meet their specific culinary requirements.