How to Choose Between Stainless Steel, Nonstick, and Cast-Iron Pans

Every home cook should have a robust range of cookware in their kitchen arsenal, including stainless steel pans and pots. If you've already invested in a set that has everything from stock pots to sauté pans and grill pans, you might consider your cabinets well-stocked—why bother adding individual cast-iron skillets, nonstick pieces, or other cooking pots to the culinary mix? But as utilitarian as that full set may be, stainless steel pans aren't always the right choice across the board. We turned to a culinary expert to find out when you should use stainless steel cookware versus a cast-iron pan—and where nonstick options fit into the equation.

Different Ingredients Call for Different Pans

Ann Taylor Pittman, a James Beard-award-winning food writer, recipe developer, and author of Everyday Whole Grains, says deciding which kind of cookware to use should be an active part of the prep process. Each pan is designed to handle certain ingredients in a particular way. A finished recipe can taste totally different when cooked in a nonstick pan than it would on stainless steel—and may be more challenging to cook. With over 20 years of experience developing recipes and supervising test kitchens, Pittman says stainless steel is the most frequently used in her own personal kitchen. "But nonstick cookware can sometimes be the safer option for tricky recipes. And there are things you can't do in other pots and pans that are perfect in cast iron."

Stainless Steel Pans

These are best for tomato sauces, browning onions, caramelizing vegetables, and much more.

More Control

Stainless steel pans and surfaces are the best for browning ingredients—and since they're usually uncoated, unlike nonstick varieties, they are more durable and resistant to slip-ups in the kitchen. Most importantly, stainless steel is a non-reactive metal—unlike cast iron—and won't introduce a "tinny" flavor profile into a dish that's highly acidic. "Tomato sauces, like a classic meat sauce or a marinara blend, is perfect for stainless steel pans and pots," says Pittman. Because this cookware has a thin profile, you can better control temperatures compared to cast iron: "If you're sautéing onions and they're getting too brown, turn the heat down on your stovetop, and a stainless steel pan will respond quickly to the change," Pittman says. "This wouldn't be the same case in a cast-iron pan, which holds onto heat for much longer."

Compatible With Proteins and Vegetables

Pittman believes that the stainless steel fry or sauté pan is the best all-around option for home cooks. Stainless steel pans work well with most proteins, especially chicken, since the metal can easily brown meat while helping create rich flavor in pan drippings that wouldn't develop in nonstick. "As opposed to other pans, you can see what's happening on the bottom of a stainless steel pan," she says. "You can eye the level of browning in the pan and not accidentally develop a scorched crust." Stainless steel pans are also best suited to brown and caramelize vegetables. "I get a very nice browning on them in a stainless steel pan, and contrary to popular belief, nothing ever sticks," she says

Pro-tip: The key to browning is to heat the pan first before adding any oil or butter, says Pittman. And try not to overcrowd stainless steel pans as they do not hold onto heat as well as other types of cookware. "The only things I would strongly recommend not cooking in a stainless steel pan are delicate, breaded items, which can quickly stick to the pan," she says.

Nonstick Cookware

Handy for eggs, breaded fish, and other fragile foods.

Handle with Care

Nonstick pans and pots are best for delicate foods that may disintegrate in a stainless steel or cast-iron environment—a prime example is scrambled eggs, Pittman says, and most quick-fire breakfast items for hectic mornings. Another is thinner cuts of meat or fish, including those with coating. "If you're frying something up that's been breaded, like a cod fillet, for example, and you don't want the breading to stick to the pan, nonstick releases very nicely," she says.

Cookware with Caveats

"Definitely do not use nonstick pans for anything you wish to get a sear on," Pittman says. "It's also not a good option for pan sauces or liquids in general since you shouldn't overheat nonstick due to its coatings." While they're much easier to clean and often require less oil to cook with, nonstick cookware does carry some potential risks: the surfaces are often coated in chemicals that can potentially be altered under high temperatures. "Nonstick cookware definitely can't go into the oven, and it shouldn't be heated at the highest temperatures on your stovetop."

Cast Iron Pans

The go-to pan for deep frying chicken, searing steak, and baking cornbread.

Holds the Heat

"There's something very nostalgic about cast iron; it feels homespun, like an heirloom, even if it's a new pan," Pittman says. "It feels like it'll be with you for a long time—because it probably will be." Its density makes it best for heat retention, beating out the other kinds of cookware.

"Cast iron is the go-to pan for deep frying: fried chicken, fried okra," Pittman says. Fried foods tend to get greasy if the oil becomes cooler than necessary, which can happen when you add cool food into a hot pan of oil—but since cast iron holds onto so much heat, it usually keeps oils at proper frying temps. Delicate ingredients like cheese and dairy, especially eggs, don't hold up well in cast iron. Recipes with acidic ingredients are also better suited for stainless steel; tomatoes and citrus, in particular, can strip the pan's seasoning and result in metallic-tasting food.

Stovetop to Oven

Some cooks prefer to sear meat in hot cast-iron pans, Pittman says. Fish skin can crisp up quickly, too. In her experience, charred vegetables take on a richer flavor in cast iron, and they're often easier to remove in a well-seasoned pan compared to stainless steel. Plus, cast iron is great for baking: "If you're doing cornbread in any other pan other than a cast-iron skillet, you're not doing it right," Pittman says. "Cast iron can go from the stovetop into a hot oven, and is well suited for dessert recipes and savory baked dishes like a classic chicken pot pie."