Saute/Fry Pans

[Marg]

Which do you find better to own - a good coated saute/fry pan or a good stainless steel - for instance which would you prefer to saute a boneless chicken breast in? Any preferences as to which make?

[lindrusso]

Originally posted by Marg:
Which do you find better to own - a good coated saute/fry pan or a good stainless steel - for instance which would you prefer to saute a boneless chicken breast in? Any preferences as to which make?

I like to have both kinds of pans. I love my non-stick pans (All-Clad and Calphalon - love them both) for most of my cooking, including chicken breasts - they allow you to use less oil. Also, I made a recipe that called for a cheese/breadcrumb coating - many on this BB reported that this coating stuck to the pan - I didn't have that problem. Also, things like homefried potatoes just don't work in a stainless pan - they stick like crazy!

However, I like to have stainless or other non-coated pans such as cast iron for making sauces where you use a whisk that might mar non-stick pans, or for recipes like stir-frys that call for higher heat. I also have a small cast-iron for dry-roasting nuts and such.

So, I guess I don't think it's an either/or thing - different pans for different kinds of cooking.

[Ohioan]

I agree with lindrusso: different pans for different uses. And of course there are some dishes for which you want stuff to stick -- so you can deglaze the pan and get a deep, rich sauce with all the browned bits stirred in.

Phoebe