Stainless Steel vs Nonstick: Which Cookware Should You Buy?

Stainless steel and nonstick are the two most common cookware surfaces - and they are good at different things. Here is how they compare and how to decide, from a brand that makes both.

At a glance

Stainless steel: searing, sauces, durability

Stainless is unbeatable for browning and searing - it builds the flavorful fond that makes pan sauces, handles high oven heat, and lasts for decades. The trade-off is technique: it needs proper preheating to keep food from sticking (here is how to cook on stainless without sticking). Choose fully clad 5-ply stainless for even heat.

Nonstick: eggs, fish, easy cleanup

Nonstick wins for eggs, pancakes, delicate fish, and low-fat cooking, and it wipes clean in seconds. The key is a PFAS-free coating - Alva nonstick is lab-tested free of forever chemicals. It is not built for high-heat searing, though.

Which should you buy?

• Sear steak, brown meat, make pan sauces, cook in the oven? Stainless steel.
• Cook eggs daily, want the easiest cleanup? Nonstick.
• Want to cover everything? Most cooks keep one of each - which is why our best stainless steel sets and non-toxic sets mix both.

Our picks

For stainless, the Maestro 5-Ply Frying Pan or a full Maestro stainless set. For nonstick, the Maestro Essentials 9-Piece Set. Both PFAS-free (safety standards).

Comparing other materials? See stainless steel vs cast iron, or our best stainless steel frying pan pick.

Frequently asked questions

Is stainless or nonstick healthier? Both are safe when non-toxic; stainless is non-reactive and coating-free, and verified PFAS-free nonstick removes the forever-chemical worry. See is stainless steel safe.
Does stainless really stick? Only if underheated - the technique is simple.
Which lasts longer? Stainless, by far.

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