10 pts: When is it best to use a regular (as opposed to non-stick) frying pan?

One of the main reasons that many cooks prefer not to use non-stick pans is because of the health issues associated with them when used in certain ways, and the uncertainty of other health issues they may create. Personally, I use a non-stick pan only when cooking eggs and avoid them the rest of the time.

(Also, none of the non-stick coatings yet invented will last all that long so those pans will need to be replaced periodically--unlike stainless steel pans, or cast iron or even enameled cast iron, aluminum, or copper, for example).

As for *using* stainless steel pans, there are a few tricks to cooking in them with success.

The best ones will be several layers thick on the bottom (called tri-ply) and even up the sides, which makes for very even heating, etc. (Other metal pans can cook great food but they have to be watched and tended much more.)

The main thing to know is that you will always have to use *some* oil/fat when cooking any items that won't be cooked in liquids (that's true for all pans except non-stick ones however, and even non-stick ones will need some oil as they age).

The other main thing is that better stainless steel pans will get hotter with less heat/flame so are almost never used above Medium on the stovetop.

There are lots of sites, etc, online that discuss the advantages of stainless steel cookware and also the better types of it...here are some:

https://www.google.com/search?q=stainless+steel+co...

You might also want to read my answers to a few previous questions about the types of materials used for pans, etc:

http://answers.yahoo.com/question/index?qid=201008...

http://answers.yahoo.com/question/index?qid=201102...

http://answers.yahoo.com/question/index?qid=201008...

non-stick coatings (safety, etc):

http://answers.yahoo.com/question/index?qid=201012...

cast iron

http://www.richsoil.com/cast-iron.jsp

(Note that when most people talk about cast iron pans being non-stick they're repeating what they've always heard, but that actually isn't true for the cast iron *made these days* which is not nearly as smooth to begin with as grandma's cast iron skillets were --well unless they've been ground down intentionally-- and which they may still be using because they're fabulous!)

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If you notice, chefs prefer using stainless steel or polished nickel surface pans over the nonstick coated pans. The reason being, a nonstick pan scratches easily and in the process loses its top coating, which might find its way in food. A steel pan that is well seasoned (rubbed with oil) after washing it, will cook excellent foods for you for years, because you dnt have to worry abt the top coating scratching off.

Well I do not own a non stick skillet, I have about 6 iron skillets. Once you break an iron skillet in and get it seasoned it should not stick. Nonstick is dangerous, you never know when that coating is going to come off in your food! More you use it the easier it will come out.

Those are supposed to be really good for making sauces. Sorry, I can't give a reason why, but Alton Brown said so. My parents use those types of pans, as does my husband when he browns sausage and makes gravy at our restaurant. However, I don't use them just because we don't have any at home.

I haven't ever been able to cook anything right with those kinds of pans. I use my old time cast iron frying pans and wouldn't trade em.

Non-Stick Foil, This Is Always A Great Replacement.

it is best to use a regular pan when you want to build a sauce, because you want to have some food stuck to the pan to deglaze with a flavorful liquid,use non-stick for eggs and fish

I use the nickle surface while cooking tender meat that contains alot of grease.