Which pans are better - enameled or stainless steel

Every housewife knows that the taste and smell of cooked dishes depends on the quality of the kitchen utensils. After all, it is not uncommon, when food stumbles to the bottom of the pan or burns, and the culprit is to blame for the wrong dishes. From our article you will learn how to choose the right pot, depending on what you cook in it.

Pros and cons of enameled pans

Enameled pans are considered to be classic and versatile dishes. They have both a huge number of pros and cons.


  • high thermal conductivity;
  • food cooked in such a pan is rich in vitamins and minerals, and also retains its flavor for a long time;
  • enamel coating protects the metal from corrosion;
  • the internal surface does not absorb smells;
  • no harmful substances are released;
  • this type of cookware is compatible with all types of cooking stoves, except induction stoves;
  • suitable for cooking various dishes;
  • can be washed both manually and using a dishwasher;
  • It has a nice design that fits any kitchen interior.

Attention! Enamelware should be washed only with special gels for washing dishes.


  • in case of careless use or after blows cracks and chips may appear on the pot;
  • when rust forms on the pan, this utensil becomes unusable;
  • thin walls warm quickly and unevenly;
  • while cooking, food sticks to the bottom, which spoils its taste.

When buying this type of kitchen utensils, you must choose the dishes with enamel coating more than 2 mm. The thicker the coating, the longer its service life.

Advantages and disadvantages of stainless steel cookware

Stainless steel cookware differs from enameled in that it is light, strong and durable. But also has its advantages and disadvantages.

Pros stainless steel:

  1. During cooking, food does not burn.
  2. This kitchenware is compatible with all types of cookers.
  3. It heats evenly and retains heat.
  4. Can be washed by hand and in the dishwasher.
  5. It has a durable coating.


  1. High price.
  2. Covers and handles are made of low-quality materials. The lid may burst, and the rubberized handles become very hot and fall off.
  3. Cooked food should not be left in this pot.
  4. Due to the presence of hard-to-reach places, the pan gets an untidy appearance.

Which pot is better to choose, depending on the purpose of use

Of course, it is good to have an enameled pan in the house, and stainless steel. But if you have no such possibility, then when choosing kitchen utensils one should proceed from the fact that you will be cooking in it.

The enameled pan is suitable for preparing the following dishes: soup, borsch, compote, jellied meat, boiling vegetables and meat products, cooking jam. In this vessel, it is not recommended to boil porridge or heat the milk, since very often these products stick to the bottom and this is fraught with damage to the enamel surface on the pan.

Important! During cooking it is necessary to use a wooden spatula in order not to damage the surface of the enamelled coating.

Stainless steel utensils are perfect for cooking cereals and other main dishes, soups, borscht, as well as preservation of products. This type of dishes will be a great help in daily cooking.

We select the pan under the hob

When choosing cookware, you should also consider what kind of hob you have. If the purchased pot is not compatible with the stove, then you just throw money away.

Cooking in an enamel saucepan and stainless steel cookware can be on any hob other than an induction cooker. An important prerequisite for cooking on an induction coated cooktop is the presence of magnetic properties, and only metal dishes have them.

Watch the video: Which Pan Is Right For You? (January 2020).


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