Non-Stick vs. Stainless Steel – The Test
To compare the results achieved from stainless steel alongside non-stick we have devised simple experiment. Heck sausages are a favourite among ProWare staff. Not only are they a lunchtime saviour for us at The GoodFood Show, their range of meat and vegetarian sausages truly has something for everyone. In recent times, they have also ventured out in burgers, veggie balls and even sauerkraut.
It is with great pride that I can announce that Heck’s Chicken Italia sausages will serve as yardstick in this highly scientific endevour!
The sausages were cooked as follows;
Proware Stainless Steel Tri-Ply 28cm Non-Stick Frying Pan
Hob – 30 minutes, medium/low heat
ProWare Stainless Steel 28cm Frying Pan
Hob – 5 minutes, medium/high heat
Oven – 25 minutes at 180°C
NB – Both of our Stainless Steel Tri-Ply frying pans are oven safe, however, the non-stick pan is only safe up to 200C, we therefore decided to exploit the advantage of the former for the purpose of this test and used the non-stick pan on the hob only.
The end results did show a difference between the two pans but in all fairness it was perhaps not as obvious as we had anticipated. The sausages in the stainless steel pan certainly did brown better which gave them a better caramelised flavour; and should you be making bangers and mash, you could have made a stonking onion gravy with the sticky juices left in pan. It would also be within the realms of possibility to add some Yorkshire pudding batter, sling it in the oven and make a toad in the hole.
In the face of this, the non-stick pan performed admirably and held its own. Whereas the final result may not have been quite as good, for those wanting a speedy clean up and to use less oil, this would be the pan to choose.