Can you cook eggs in a stainless steel pan?

You can cook eggs in stainless steel if you use proper preheating techniques like the leidenfrost effect and enough oil. However, non-stick pans are generally preferred for delicate foods like eggs.

How long do non-stick pans last?

Non-stick coatings wear out over time even with careful use. Users typically replace them every couple of years as the coating degrades.

Can you soak cast iron pans to clean them?

You should never soak cast iron pans as it can cause rust. You need to clean them differently, using soap very sparingly.

What is the difference between cast iron and carbon steel?

Carbon steel shares many benefits with cast iron, like developing a natural seasoning for high heat cooking. However, carbon steel is lighter, heats up faster, and does not rust as easily.

Best Dishes to Cook in Each Type of Pan

Non-stick pans work best for delicate foods that stick easily, like eggs, fish, and pancakes. They require less fat and clean up easily, but the coating wears out and needs replacement every few years.

Stainless steel handles high heat for searing meats and building pan sauces. Food can stick if you do not use proper oil and preheating techniques like the leidenfrost effect, but the pans are extremely durable and easy to clean.

Cast iron excels at heat retention for searing and oven use. It requires regular seasoning and careful cleaning without soaking, but it can last a lifetime.

Carbon steel is popular for woks and stir frying. It handles high heat and develops a natural seasoning much like cast iron, but it is lighter and heats faster, though not perfectly non-stick.

Best Dishes to Cook in Each Type of Pan — infographic

Different pans excel at different cooking tasks, so Users generally recommend having a mix rather than a single "do-it-all" pan.

Non-Stick Pans for Delicate Foods

Eggs and delicate items. Non-stick pans are ideal for foods that tend to stick, such as eggs, fish, and pancakes, as they require less fat and make cleaning easier. "Non-stick for eggs."

Lower heat cooking. Use non-stick pans for delicate foods that need lower heat to prevent damage to the coating. "You will want to reserve them for more delicate foods that need lower heat, like eggs, fish, pancakes/crepes, even some vegetables."

Limited lifespan. Non-stick coatings wear out over time, even with careful use, and will need replacement. "The Teflon never holds up, so we get a new set of those every 2 years roughly."

Stainless Steel for Versatility and Searing

Searing and browning. Stainless steel is excellent for high-heat cooking like searing meats and building "fond" for pan sauces. "As for stainless steel, that's going to be for those non-delicate things. Steaks, chicken, etc."

Durability and ease of cleaning. Stainless steel pans are durable, easy to clean, and can often go from stovetop to oven. "Stainless Steel is not non stick at all. You REALLY have to make sure to use oil before hand. But they are extremely easy to clean, and you can abuse the hell out of them."

Learning curve for non-stick cooking. While not inherently non-stick, with proper preheating and oil, food can release easily from stainless steel. "Things wont stick if you use proper technique. Look up stainless steel pan leidenfrost effect on youtube. achieve that and nothing should stick."

Cast Iron for Heat Retention and Searing

High heat searing and oven use. Cast iron skillets retain heat exceptionally well, making them great for searing steaks and can be transferred from stovetop to oven. "12" cast iron skillet. It'll last forever, it's non-stick, it can go from stovetop to oven, cleans up in a snap."

Durability and longevity. Properly cared for cast iron pans can last a lifetime and even improve with age. "If you have a decent cast iron or stainless steel, it will go in your will. Take care of it and you’ve bought it for life."

Seasoning and maintenance. Cast iron requires seasoning to build its non-stick properties and specific cleaning to prevent rust. "Cleaning them and keeping them clean is a very different process from most pans though, you absolutely cannot soak them, and you need to use soap very sparingly."

Carbon Steel for Woks and High Heat

Woks and stir-frying. Carbon steel is a popular choice for woks due to its ability to handle high heat and develop a natural non-stick seasoning over time. "Carbon steel wok for stir fry."

Similar to cast iron, lighter weight. Carbon steel shares many benefits with cast iron, including developing seasoning, but is typically lighter and heats up faster. "Carbon steel gives you some of the same benefits as cast iron with none of the downsides. You can wash it normally, and it's light weight, and doesn't rust easily, but it's not really as non-stick."

Would you like to know more about the best practices for maintaining each type of pan?

Best for: home cooks wanting to use the right pan for specific cooking tasks