I just got a 14” All-Clad, non-stick stainless steel sauté pan for Christmas. I have slowly put together a great collection of All-Clad pans, all full stainless, until the newest one arrived. I usually cook with full stainless because it caramelizes better and I don’t have to worry about the non-stick surface when I use metal spatulas.
But, there is a need for non-stick in my recipes for eggs and fish to name a few. When I cook with my non-stick pans, I follow these rules to insure my non stick surface will be unblemished:
- Only use wooden or heat proof plastic utensils.
- Do not put it in the dishwasher.
- Do not use aerosol cooking sprays in it.
- Do not put it on high heat without any food in it.
I choose to cook with All-Clad, because they distribute heat evenly, heat-up quickly, retain heat well, clean up well and are a nice weight. Even though they are pricey, they are worth every penny.