• Stainless. it's tougher and stands up to use better.
  • First time you overheat a pan, the teflon is ruined. You can't really brown meat in a teflon pan without burning the teflon. I use stainless all the time, it's tough and cleans fairly easy with a scouring pad. I would not ever invest in anymore teflon cookware, it's a waste of money.
  • Professionals do not use Teflon as far as I know. Teflon will eventually come off and enter your food. Use pots and pans that have a thick bottom that will disperse heat evenly and help prevent burning. Stainless steel would be preferred.
  • Personally, I prefer to cook with meat and vegetables and other edible things - but hey, whatever floats your boat!

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