Stainless vs Nonstick Pots and Pans

Emeril's on both. I have had some of my nonstick for 10 + years, same with stainless. I love them

We went with calphalon stainless steel. We're used to non-stick so it takes a little getting used to with stainless steel but if you research how to use SS efficiently, it's really good. We have had our gift for a few weeks now and we noticed the SS has even cooking and we love that we don't have to worry as much about scratching the pans/pots.

I much prefer non-stick.

Le Creuset. You'll never want to cook in anything else. Also, good cast iron, better than any non-stick.

I prefer non stick over stainless steel. I do like the stainless steel color, but I hate the idea of food sticking to the cookware.

Stainless is the way to go. It cooks your food much more evenly

I got a great deal on an Emeril line through All-Clad two years ago. It was the same tri ply material and manufacturing process as the regular line but less than half for a set. A copper core or bottom makes a big difference in heat distribution.

I stay away from all aluminum and non-stick cookware. I also second cast iron but do not buy it from a store. The new manufacturing process does not press the bottom of the pan perfectly flat but is left bumpy and the seasoning won't be right. I got a ton of cast iron from my grandma, but look at eBay and yard sales for the kind with mirror glass bottoms so nothing ever sticks.

We use stainless steel, because most non-stick is not PTFE and PFOA free (we have a parrot and they die from the fumes given off by this). We have one ceramic pan. We don't struggle with anything sticking to the bottom of the pots unless it's burnt to the bottom.