Coated vs uncoated cookware – what's the difference?
When choosing new pans and casseroles, it all boils down to finding the cookware that best suits your needs. When in doubt, see our checklist for the pros and cons of coated and uncoated frying pans.
Coated vs uncoated cookware – what's the difference?
When choosing new pans and casseroles, it all boils down to finding the cookware that best suits your needs. When in doubt, see our checklist for the pros and cons of coated and uncoated frying pans.
Coated pans
Pros
- Easy to use and maintain
- Ideal for sticky foods and ingredients, e.g. eggs and cream-based sauces
- Little to no cooking oil or butter required for cooking
Cons
- High temperatures may damage the coating
- PTFE-coated pans need to be replaced once they start to appear worn or scratched
Bonus tip: to extend the life of your coated pan, make sure to use only silicone, plastic and wooden utensils when cooking.
Uncoated pans
Pros
Extremely heat-resistant
- Highly durable; can last forever when properly cared for
- Easy to use and maintain
- Especially great for browning food, e.g. steaks
Uncoated frying pans can be used with all kinds of kitchen utensils, including metal cooking utensils; scratches won’t affect the pan.
Cons
- Uncoated pans may develop non-harmful spots over time, characteristic of stainless steel
- Use of oil/butter is recommended every time when cooking with uncoated pans to decrease the stickiness
Did you know? Compared to coated pans, uncoated frying pans brown food more effectively at lower temperatures, which saves energy.
