Choosing a pan: advantages and disadvantages of different coatings

There are several types of coatings for pans. Amphitria brings you some elements to choose the pan that will suit you best.

The non-stick coating

The non-stick coating of a pan (such as Teflon, PTFE) makes it easier to cook food by preventing it from sticking to the surface of the pan. The pan is therefore easy to clean because the food tends to be removed easily.

However, a non-stick pan will wear out over time, especially if used with metal utensils. Toxic fumes can also be released at high temperatures .

Ceramic coating

Ceramic coating provides a non-stick surface without the risks of toxic fumes. It is also often considered more environmentally friendly than Teflon.

However, ceramic coating is less durable than other coatings and can scratch more easily.

Stainless steel coating ("inox")

It is durable and resistant to scratches and impacts. It does not chemically react with food, making it a safe and healthy choice for cooking.

The non-stick power is however weaker than that of a Teflon or ceramic coating, which can make cooking more delicate and technical for a beginner (also read "Successful cooking with stainless steel").

The enameled cast iron coating

Enameled cast iron retains heat very well and allows for even cooking. It can be used for searing, roasting, baking and even for simmering dishes.

However, it is heavy and requires regular maintenance to prevent rust and chips in the enamel.

The hard anodized aluminum coating

It offers good thermal conductivity and is resistant to scratches and corrosion. It can be used with metal utensils without the risk of scratching the surface.

The non-stick power is however less than that of Teflon.

It's up to you to choose the coating that best suits your cooking habits!