Teflon vs. Stainless Steel
Teflon pans are a familiar fixture in modern kitchens, appreciated for their non-stick convenience. However, as with any tool, the apparent ease of use must be weighed against factors like durability, cost-effectiveness, and safety.
Stainless steel or cast iron pans, while requiring a different approach, offer superior long-term value, functionality, and reliability—qualities that make them the better choice for those who take their cooking tools seriously.
The Modern Way: Teflon Pans
The Appeal of Convenience
Teflon pans, known for their PTFE (polytetrafluoroethylene) coating, make everyday cooking and cleaning feel effortless. However, this convenience often comes with trade-offs that aren’t immediately obvious.
Underlying Issues
- Limited Durability: Teflon pans typically last only two to three years before the coating begins to wear away. This wear leads to scratches, flaking, and a diminished non-stick surface. Over time, the need for frequent replacements becomes a hidden cost that adds up (The Independent).
- Health Concerns: As Teflon pans age, the PTFE coating can degrade, releasing microplastics into your food. These particles can accumulate in your body, posing potential health risks. This is particularly concerning when considering the materials we choose to use daily (Phys.org).
- Heat Limitations: Teflon is not suitable for high-heat cooking, a factor that limits its versatility. Temperatures above 260°C (500°F) can cause the coating to break down, releasing harmful fumes and further compromising the pan’s longevity.
The Old Way: Stainless Steel and Cast Iron Pans
Built for Lasting Performance
Before Teflon, stainless steel and cast iron were the mainstays of kitchens around the world. These materials aren’t just about tradition—they offer consistent performance and longevity, making them valuable investments for those who prioritise quality in their tools.
Advantages That Matter
- Durability: Stainless steel and cast iron pans are built to last. With proper care, these pans can be passed down through generations, making them a cost-effective choice over time (Unsustainable Magazine).
- Safety: These pans don’t rely on chemical coatings that can degrade and pose health risks. Instead, they provide a stable, non-reactive cooking surface that remains reliable even under high temperatures (Phys.org; Unsustainable Magazine).
- Efficiency: Stainless steel pans work exceptionally well with induction stoves, which are more energy-efficient and faster than traditional gas or electric options. Their compatibility with modern technology adds to their practicality.
A Learning Curve: Relearning Cooking Techniques
Switching from Teflon to stainless steel or cast iron requires adjusting your cooking techniques. To achieve a non-stick surface when frying food on stainless steel, it’s important to heat the pan to around 215°C (420°F) to trigger the Leidenfrost effect. This ensures that your food won’t stick to the pan.
However, be mindful of the smoke point of the cooking oil you use. For example, avocado oil has a high smoke point of around 271°C (520°F), making it a good choice for high-heat cooking. Coconut oil and clarified butter (ghee), with a smoke point of 232°C (450°F), are also high smoke point non-seed oils.
I use this method when scrambling or frying eggs. After reaching Leidenfrost temperature, I start with ghee (smoke point around 232°C (450°F), then add butter once the ghee is hot. I reduce the heat to prevent the butter proteins from overcooking, allowing for a slight Maillard reaction to enhance flavor. Finally, I add the eggs. When done correctly, the pan remains clean with no residue.
For more details on the Leidenfrost effect, you can explore Prudent Reviews and Allrecipes. For a comprehensive list of cooking oil smoke points, refer to The Spruce Eats and Evolving Table.
Cost Efficiency
A Smart Investment
- Teflon Pans: Although Teflon pans may seem affordable initially, their short lifespan and need for frequent replacements can make them more expensive in the long run (The Independent).
- Stainless Steel/Cast Iron Pans: These pans require a higher upfront investment, but their long-term durability ensures they provide greater value over time. Once purchased, they rarely need to be replaced, making them a sound investment for any kitchen.
The Ugly: Teflon Degradation and Health Risks
Material Degradation
As Teflon pans degrade, they compromise both safety and functionality. The release of microplastics into food during cooking represents a serious concern, especially when considering the long-term effects of these materials on health (Phys.org; Unsustainable Magazine).
Functional Limitations
Teflon’s inability to handle high temperatures restricts its use, making it less versatile than stainless steel or cast iron. When a tool can’t perform across a range of applications, it fails to provide the reliable performance that’s expected in the kitchen.
The Good: Summary of Benefits
Choosing Quality and Reliability
- Durability and Value: Stainless steel and cast iron pans are built for long-term use, providing cost-effective value over decades.
- Safety: These materials ensure a safe cooking environment, free from the risks associated with chemical degradation and microplastics.
- Versatility and Efficiency: With stainless steel pans, especially on induction stoves, you gain efficient, reliable performance that meets a wide range of cooking needs.
Final Thoughts
Selecting cookware is about more than just convenience—it’s about choosing tools that are reliable, durable, and safe. Stainless steel and cast iron pans meet these criteria, offering long-term value and peace of mind. By making the switch from Teflon, you invest in quality that will serve you well for years to come.