Comments on: Why do professional chefs use stainless steel cookware if they’re so difficult to clean?

By: teri

teri — Sat, 06 Feb 2010 00:38:26 +0000

as someone who believes a cook/chef is only as good as their equipment, all of my cookware is all-clad, which is stainless steel with a copper core.

for some reason, and darned if i know why, it is the easiest stuff in the world to clean…
i had calphalon non-stick at one time, and EVERYTHING stuck to it.

with all-clad, i have browned roasts at high temperatures and then stuck the pan in the oven to cook.
i have put an all-clad skillet and its contents in a 450F oven.

i let the pot cool off, bring it to the sink, turn on the hot water and throw some dish detergent in it, swish around a dobie pad, and everything comes off.

i know why my pots and pans cook so well and evenly, but maybe my fellow cookware purists can explain why the blessed all-clad is so easy to clean!

****ADDING IN*****
with the advent and growing popularity of induction cooking, you will see more and more people using cast iron and stainless steel, because aluminum, copper, T-fal, and teflon pots do not work on those cooktops.

By: Anthony

Anthony — Sat, 06 Feb 2010 00:38:26 +0000

somebody else does the cleaning for them why should they care what they use..

By: DoreensKitchen

DoreensKitchen — Sat, 06 Feb 2010 00:38:26 +0000

they use stainless steel because it spreads the heat out evenly, and can also be put into the oven.
i have both non stick (that i use for omelettes, grilled cheese, and other things i don’t want to stick) and use stainless steel for things i saute and flambe.

By: Jane

Jane — Sat, 06 Feb 2010 00:38:26 +0000

who said they are hard to clean?

non-stick, especially teflon, is harmful to birds when overheated, often chips or scratches, and it isn’t recommended to heat to a high level.

By: All that Glitters

All that Glitters — Sat, 06 Feb 2010 00:38:26 +0000

Stainless is NOT hard to clean at all.

By: mitchy_poo_15

mitchy_poo_15 — Sat, 06 Feb 2010 00:38:26 +0000

i assume one of the prior answerers has worked as a dishwasher before…that can be true, but its not really, most jobs where I have been the cook in the kitchen, I also wash my own dishes. I find they can even be easier to wash, especially once the coating starts getting little dings and scratches in it, then little pieces stick, and oils will cling and get all tacky, and it slowly loses its nonstickiness. I am more a fan of cast iron and aluminum/stainless. if treated well, and well "seasoned" it will work better than and a non-stick in most cases, even the best nonstick will lose its finish, but a cast will do quite the opposite, they get better with age

By: David L

David L — Sat, 06 Feb 2010 00:38:26 +0000

The only thing non stick is good for is eggs and omelets and nothing else. When you start cooking everything using non stick the non stick coating will wear off. A quality stainless steel pan on the other hand if taken care of properly can last a life time.

I have a small cheap non stick for eggs and omelets and either stainless steel or cast iron for everything else. I have to replace the non stick about every other year but it is ok because it cost me $10 at a restaurant supply place.

Who said that stainless steel is hard to clean? I find it fairly easy to clean.

Get the best brand you can afford is it will pay off by not needing to be replaced in the long run. Get All Clad if you can possible afford it. If you need something a bit less pricey you can go with Anolon or Caphalon.

By: Dillard

Dillard — Sat, 06 Feb 2010 00:38:26 +0000

I have cooked with stainless for years and never had a problem cleaning it. I’ve had a couple of those "no-stick" teflon-coated pans – never again. The damn teflon comes off too easily and makes a hell of a mess of the pan, and who needs bits of friggin’ teflon in their food? At this point, after being the family cook for over thirty years, I mostly cook in cast iron. It’s inexpensive, lasts forever, and nowadays you can buy it pre-seasoned. Ya just gotta pay attention to proper cleaning of cast iron – never use detergent and never a metallic scrubbing pad.

By: betty s/nikoly

betty s/nikoly — Sat, 06 Feb 2010 00:38:26 +0000

have u ever heard of BAR KEEPERS FRIEND? cookware manufacturers use this. we use it faithfully. believe it or not we get ours at family dollar store. not expensive

By: Betty

Betty — Sat, 06 Feb 2010 00:38:26 +0000

Professional chefs don’t always use stainless steel. Most restaurants use aluminum, too. Every restaurant that i know that serves breakfast all use non-stick for their eggs and omelets.

Restaurants don’t care how easy they are to clean. The cooks aren’t supposed to be burning the food, anyway. So the pans usually aren’t that hard to clean. Besides, they hire dishwashers whose job it is to wash dishes for 8 hours a day. If a pan won’t come clean, they just throw it in sink, fill it with water and let it sit for awhile.

There is a reason for using stainless steel in some cases. Sometimes foods react with metal. More example, when making bechameal sauce, aluminum will react with the milk and discolor the sauce. You also don’t want to make cheese in an aluminum pan.

Personally, I don’t let a a piece of metal get in the way of being creative or cooking good food. Lots of restaurants have really crappy pots and pans, but thats OK.

You can spend the money on All-Clad if you want. They are very good. The choice is up to you really. The non-stick pans always wear out quickly. Stainless or aluminum last a long, long time. You might want to check out some restaurant supply stores. There stuff is usually fairly inexpensive.