Stainless steel, cast iron, or non-stick? Choosing the best cookware surface
While pots and pans often come in sets, Fiona Mair, a kitchen expert with consumer group Choice, says it's handy to choose a few different types, depending on what type of cooking you like to do.
"Cookware sets might seem a cheaper option … however, it is more practical to buy individual pieces with different materials for different types of cooking."
Here we look at the pros and cons of cast iron, stainless steel, and non-stick cookware, to see what might suit your household.
The main benefit of cast iron cookware is it can be used on any cooktop surface (induction included) or placed in an oven.
It's also ideal for outdoor cooking.
Other advantages include an even heat transfer at low settings, as cast iron retains heat well.
These qualities are ideal for cooking meals that require braising or searing, and then slow cooking, as they allow flavour to develop over an extended period of time.
They are also perfect for baking bread.
You will find cast iron cookware can last a lifetime and be passed down through generations.
The main drawback is cast iron requires ongoing maintenance, and is heavy — especially when filled with food.
It does require initial seasoning, and it's not suitable for cooking acidic foods initially. (It needs to be used several times to build up the seasoning before cooking acidic foods for a long period of time.)
You may also find the iron enamel can chip and scratch — although that won't impact performance if you coat the areas with a little oil to protect from rusting.
It tends to be more expensive and can be difficult to clean.
Durable, hard and non-corrosive are the main pros of stainless steel cookware.
It doesn't react to acidic foods like cast iron, so it can accommodate all foods.
It's dishwasher-safe, and certain models are also oven-safe, with temperature limits ranging from 175 to 270 degrees Celsius (which can make them more versatile as you can start a dish on the stove and finish it in the oven).
Quality pots are usually made of top-grade stainless steel (18/10), which contains 18 per cent chromium (added for rust resistance) and 10 per cent nickel (for acid resistance).
You can use oil sprays to prevent sticking.
The cons include the cookware not conducting heat well. For that reason, it's often combined with aluminium or copper in multi-layered bases, which are better at conducting and dispersing heat.
Good quality stainless steel cookware is expensive.
If not heated correctly, it will cause the food to stick, and it can become discoloured over time.
Non-stick cookware is easy to clean, requires minimal or no butter/oil, is relatively lightweight and easy to use.
But you can't use it with metal utensils, and it needs to be stored individually (not on top of each other).
That's because if the non-stick pan becomes scratched, it will need to be discarded as the non-stick coating can flake into your food.
Common concerns about non-stick cookware are usually focused on the use of per- and poly-fluoro alkyl substances (PFAS) in the coatings of non-stick cookware.
These substances, which have been dubbed "forever chemicals" because they take so long to break down, have been used in many household products, including waterproof clothes and anti-staining products for fabrics and carpets.
Many non-stick pots and pans are coated with polytetrafluoroethylene (PTFE), a type of PFAS, which is commonly known by the brand name Teflon.
Oliver Jones, a professor of chemistry at RMIT, says PTFE is used because of its toughness and non-stick characteristics.
He says PTFE-coated non-stick pans are safe to use but shouldn't generally be used to cook food at very high temperatures.
When these pans are heated above 260C, their PTFE coating can begin to deteriorate.
But the coating does not significantly degrade until temperatures reach 349C, Professor Jones says.
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ABC News
5 days ago
- ABC News
Stainless steel, cast iron, or non-stick? Choosing the best cookware surface
Whether you're starting from scratch or looking to upgrade or replace cookware, you might be wondering what surface is best. While pots and pans often come in sets, Fiona Mair, a kitchen expert with consumer group Choice, says it's handy to choose a few different types, depending on what type of cooking you like to do. "Cookware sets might seem a cheaper option … however, it is more practical to buy individual pieces with different materials for different types of cooking." Here we look at the pros and cons of cast iron, stainless steel, and non-stick cookware, to see what might suit your household. The main benefit of cast iron cookware is it can be used on any cooktop surface (induction included) or placed in an oven. It's also ideal for outdoor cooking. Other advantages include an even heat transfer at low settings, as cast iron retains heat well. These qualities are ideal for cooking meals that require braising or searing, and then slow cooking, as they allow flavour to develop over an extended period of time. They are also perfect for baking bread. You will find cast iron cookware can last a lifetime and be passed down through generations. The main drawback is cast iron requires ongoing maintenance, and is heavy — especially when filled with food. It does require initial seasoning, and it's not suitable for cooking acidic foods initially. (It needs to be used several times to build up the seasoning before cooking acidic foods for a long period of time.) You may also find the iron enamel can chip and scratch — although that won't impact performance if you coat the areas with a little oil to protect from rusting. It tends to be more expensive and can be difficult to clean. Durable, hard and non-corrosive are the main pros of stainless steel cookware. It doesn't react to acidic foods like cast iron, so it can accommodate all foods. It's dishwasher-safe, and certain models are also oven-safe, with temperature limits ranging from 175 to 270 degrees Celsius (which can make them more versatile as you can start a dish on the stove and finish it in the oven). Quality pots are usually made of top-grade stainless steel (18/10), which contains 18 per cent chromium (added for rust resistance) and 10 per cent nickel (for acid resistance). You can use oil sprays to prevent sticking. The cons include the cookware not conducting heat well. For that reason, it's often combined with aluminium or copper in multi-layered bases, which are better at conducting and dispersing heat. Good quality stainless steel cookware is expensive. If not heated correctly, it will cause the food to stick, and it can become discoloured over time. Non-stick cookware is easy to clean, requires minimal or no butter/oil, is relatively lightweight and easy to use. But you can't use it with metal utensils, and it needs to be stored individually (not on top of each other). That's because if the non-stick pan becomes scratched, it will need to be discarded as the non-stick coating can flake into your food. Common concerns about non-stick cookware are usually focused on the use of per- and poly-fluoro alkyl substances (PFAS) in the coatings of non-stick cookware. These substances, which have been dubbed "forever chemicals" because they take so long to break down, have been used in many household products, including waterproof clothes and anti-staining products for fabrics and carpets. Many non-stick pots and pans are coated with polytetrafluoroethylene (PTFE), a type of PFAS, which is commonly known by the brand name Teflon. Oliver Jones, a professor of chemistry at RMIT, says PTFE is used because of its toughness and non-stick characteristics. He says PTFE-coated non-stick pans are safe to use but shouldn't generally be used to cook food at very high temperatures. When these pans are heated above 260C, their PTFE coating can begin to deteriorate. But the coating does not significantly degrade until temperatures reach 349C, Professor Jones says.
ABC News
11-08-2025
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Easy dinner recipes using tinned tomatoes
If you're like me, there's always a tin of tomatoes or three in the pantry. They are cheap, versatile and the basis of many weeknight meals, from pastas to soups and curries. If you are looking for more ideas, here are five recipes to consider: This recipe is a reader favourite because it's satisfying and easy. The chicken and rice cook together with spices, stock and tinned tomatoes adding flavour. It will be on the table in 55 minutes and feed 6-8. Once your ingredients are prepped there are only three steps in this recipe and one of them is cooking the pasta. You'll need two tins of whole tomatoes, plus olives, capers and anchovies for this spaghetti that's ready in 25 minutes. Bruschetta fans will enjoy this hearty soup, made from very humble ingredients including tinned tomatoes, stale bread and a Parmesan rind. It is served with a vibrant basil oil and is ready in 45 minutes. Pork sausages bake on top of par-boiled potatoes in this recipe, along with strips of lemon rind, herbs and tinned tomatoes. The total time of the dish is one hour and 25 minutes, including 50 minutes of oven time, freeing you up to do other things. Turn tinned tomatoes and beans into dinner with this meal inspired by shakshuka, spicy Arrabbiata pasta and baked beans. It's served with crumbled feta and just-poached eggs and is ready to enjoy in 40 minutes.
West Australian
09-08-2025
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The ideal winter dish? It's this cosy cabbage recipe
Once, I wrote about my expansive, ever-growing devotion to cabbages in the Cooking newsletter, casually asking readers if they were also on Team Cabbage. I wasn't banking on much of a response. After all, cabbage is a divisive vegetable with a stodgy reputation. Even enthusiasts are sometimes hesitant to lug home a head, as solid and heavy as a bowling ball. When grated, the average cabbage can yield anywhere from 8 to 12 cups — a mountain to get through. How wrong I was. Cabbage fans turned out in force, deluging my inbox with tributes, recipes, a short story, even a poem. It warmed my cabbage-loving heart. This cabbage dish is a mashup of several recipes gleaned from those reader emails. It crosses a caramelised cabbage and onion saute with a lasagne-like casserole. Think of it almost like a pork-based hybrid of Hungarian stuffed cabbage and Greek stuffed grape leaves. My goal was to turn all those recipes into something that could be made in one large skillet. I also wanted to create a generous recipe that would use up an entire medium head of cabbage. That way, you wouldn't have to wonder about what to do with a leftover wedge in the fridge. (My favourite solution: sliver it up and toss it in with your green salad for crunch.) Savoy cabbage, with its ruffled leaves, is the right choice here because it cooks faster than regular green or red cabbage. But any kind will work. Just keep sauteing until it's very tender before adding the meat. And here's a shortcut. If you have about three-quarters of a cup of cooked rice on hand, you can skip a step and add it to the bowl with the pork and herb mixture. But don't stint on those herbs. The nearly three cups called for may seem excessive, but they add needed complexity and freshness. A herby, garlicky yoghurt sauce served on the side also helps brighten things up. You can make this dish a few days ahead and store it covered in the fridge (still in the frying pan if you can spare it). Then reheat it in a 175C oven until steaming. This stalwart cabbage casserole even freezes well, should you have any left. But if your home is filled with cabbage lovers, you probably won't. Recipe: Pork-Cabbage Casserole By Melissa Clark ¼ cup extra-virgin olive oil 1 large white onion, diced fine sea salt and freshly ground black pepper ⅓ cup long-grain rice 1 ½ cups chicken or vegetable stock, or water 2 ½ cups chopped leafy herbs and tender stems, such as coriander, dill, parsley, mint, preferably a combination, plus more for garnish ¼ cup chopped fresh oregano leaves 3 spring onions, thinly sliced ½ teaspoon finely-grated lemon zest, plus ¼ cup juice (from 1 to 2 lemons) ½ cup plain Greek yoghurt, plus more for serving 3 garlic cloves, finely grated or minced 450g ground pork or turkey 1 large egg 3 tbsp unsalted butter 1 (900g) savoy cabbage, thinly sliced (about 8 cups; see tip) 3 tbsp finely grated Parmesan Step 1 Heat oven to 165C. In a large frying pan with a tight-fitting lid, heat 2 tablespoons olive oil over medium. Add onion and 1 teaspoon salt. Saute until onions are pale gold at the edges, 5 to 7 minutes. Using a slotted spoon, transfer half of the onions to a small bowl and set aside for the cabbage. Step 2 Add rice and 1 cup stock to the onions in the pan and bring to a simmer. Cover and reduce heat to low. Cook until the liquid is absorbed and the rice is about halfway cooked (it should still be a bit firm), 8 to 10 minutes. Step 3 In a large bowl, combine the herbs, spring onions and lemon zest, and mix well. Transfer ¼ cup of the herb-lemon zest mixture to a small bowl and stir in the yoghurt, ½ teaspoon garlic and a large pinch of salt; refrigerate until serving. Step 4 When the rice is ready, add it to the bowl with the herbs and mix well. Add the pork, ½ teaspoon salt and remaining garlic, and gently mix to combine. Add the egg and mix to combine. Step 5 In the same pan (you don't need to wash it), melt butter and heat remaining 2 tablespoons olive oil over medium. Add the cabbage and reserved sauteed onions. (If it doesn't all fit, you can let some of the cabbage wilt and shrink, then add the rest.) Season cabbage with 1 teaspoon salt and saute until wilted, about 5 minutes. Cover and let cook until tender, 5 to 10 minutes longer. Uncover and cook until the cabbage starts to brown, about 3 to 5 minutes more. Step 6 Transfer half of the softened cabbage to a medium bowl. Spread cabbage in the pan in an even layer. Dollop the pork mixture evenly on the cabbage. Top the pork with the remaining cabbage. Add remaining ½ cup stock and the lemon juice. Cover the pan and bake until the cabbage is very tender, about 1 hour. Step 7 Remove the pan from the oven and turn on the grill. Uncover pan, sprinkle the cabbage with Parmesan, then grill until nicely browned on top, 1 to 3 minutes. Top cabbage with more herbs and serve with the yoghurt sauce. Tip: You can substitute green or red cabbage, just add 5 to 10 minutes to the cooking time in Step 5. The cabbage should be very soft before you add the pork. Serves 6 Total time: 1 ½ hours This article originally appeared in The New York Times . © 2023 The New York Times Company
