A typical non-stick cookware set includes something like this :
[Fancy name] by [brand name] 10 pc Non-Stick Cookware Set:
Includes: *8-in. Fry Pan *10-in. Fry Pan 1.5 qt. Saucepan with Cover 2.5 qt. Saucepan with Cover *3 qt. Saute Pan with Cover 6 qt. Stock Pot with Cover
First off, I always laugh when they’re labeled a “TEN” piece set, but really that included 4 lids! shouldn’t those just be included?
So from the actual SIX pieces of cookware…2 or MAYBE *3 are used for dry cooking methods.
What this means is that the dry cooking methods require high heat to develop the Maillard reaction that I always talk about. If you missed it (hang out on instagram @plantainsandchallah) but it is when the amino acids and reducing sugars cause a chemical reaction and give food major flavor and a golden brown CRUST.
That crust and flavor cannot fully develop on a non-stick surface. You know why?
IT HAS TO STICK A LITTLE BIT! That creates FOND ( the little brown bit or drippings that get stuck at the bottom of your pan) Without it, your flavor base is gone! Deglazing? almost non existent.
A simple meal started with fond and deglazed > A meal made with a lot of ingredients
The companies that sell these cookware sets, sell you on the idea that it’s easier to clean.
I’m here to tell you that it will still be easy to clean if you learn the techniques to properly cook the different cooking methods.
The other 3 pans? Those are primarily for MOIST cooking methods ( sauces, grains, pasta etc) which means it will have a liquid and not stick ANYWAY! Again, provided you are practicing proper cooking techniques. That’s why I am here! My content is centered around the idea that you will cook better by simply learning technique, not focusing on recipes (using them for inspiration of course)
The only thing you REALLY need non-stick for is eggs and pancakes. Did you know you can use a cast iron for that?
