stainless steel vs. non stick/hard anodized

stahlkc · January 2012

So I was messing around on my registry tonight and noticed that the cookware on my registry is still out of stock. I started looking around for something else I might like, just in case it doesn't come back in stock in time for showers etc., but can't decide if I want stainless steel or non stick/hard anodized. Which did you finally decided on and why?

rachel801231 · January 2012

I registered for the anodized set of cookware. I like the convenience of having non stick pans. However, I did register for a few stainless steel pieces as well. I have a skillet, stock pot, and sauce pan that are stainless steel on my registry. I like cooking different things in different types of cookware so for me it was best to register for the set in which I use most, and only have a few pieces of the stainless steel since I don't use them as often, but I do like to use them some. It really just comes down to preference and whether you have concerns about the health risks of non stick. Also, if the non stick isn't good quality, it will eventually start flaking and any kind of abrasive surface will only expedite this. So if you go with nonstick, make sure it's a high grade quality. Hope this helps.

LoverBean27 · January 2012

In Response to <a href="http://forums.theknot.com/Sites/theknot/Pages/Main.aspx/wedding-club-boards_march-2012-weddings_stainless-steel-vs-non-stickhard-anodized?plckFindPostKey=Cat:Wedding%20Club%20BoardsForum:955e4823-0be1-44ef-9ee7-99a63794e103Discussion:89ebef47-15db-45c8-ad39-8c2abbd5d80dPost:2e80be8a-dc6b-4eb7-a8ee-665c201a4549">Re: stainless steel vs. non stick/hard anodized</a>:
[QUOTE]I registered for the anodized set of cookware. I like the convenience of having non stick pans. However, I did register for a few stainless steel pieces as well. I have a skillet, stock pot, and sauce pan that are stainless steel on my registry. I like cooking different things in different types of cookware so for me it was best to register for the set in which I use most, and only have a few pieces of the stainless steel since I don't use them as often, but I do like to use them some. It really just comes down to preference <strong>and whether you have concerns about the health risks of non stick</strong>. <strong>Also, if the non stick isn't good quality, it will eventually start flaking and any kind of abrasive surface will only expedite this. So if you go with nonstick, make sure it's a high grade quality. Hope this helps.</strong>
Posted by rachel801231[/QUOTE]

Just to emphasize.... the flakes are extremely dangerous and linked to cancer... so definitely make sure it's great quality. We registered for enamel cookware.

4n6chick · January 2012

I registered for both (All-Clad and Analon). I already had a couple of All Clad skillets and like them, but I know that sometimes I'd like to have nonstick. Analon was highly rated, and I liked that they had copper in the bottom (good conductor of heat). I also didn't register for a set, because unless some guests decide to go in on a set they're usually too expensive to expect one person to buy. Plus I didn't like any of the sets I saw, really - too much of one type of pan, or not enough.

stainless steel vs. non stick/hard anodized

Re: stainless steel vs. non stick/hard anodized

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