Cookware Guide - Nonstick Cookware

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The Nonstick Cookware Situation

I always prefer to have nonstick cookware, because i hate to scrub pans. However, the pans always seem so thin and of cheap quality. They all appear to be made of single layer aluminum and if burned once, they are never the same. It is like they are forever trained to burn every time, from that point on. Even though I always use plastic or nylon utensils, the interior surfaces rapidly begin to deteriorate anyway.

However, I am happy to report that some good quality cookware also has nonstick surfaces. Even the all clad lines have the nonstick option. By no stretch of the imagination could these pots and pans be called cheap or thin. They have up to 5 layers of metals in some designs. So I am very glad that one can have the best of both worlds. They actually may coat the interior of the pan to protect the metal from being in contact with food. It may as well become nonstick cookware at the same time.


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I have also heard that once there is even a small area that has begun to chip, flake or peal, that there are possible health dangers to using them. Even with a cheap pan, you would hate to throw it away after the first use, even with this possible
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