Whether professional chefs use non-stick pans is a common question for home cooks. Non-stick pans have become ubiquitous in home kitchens for their convenience and ease of use. However, professional kitchens operate on a different level than home kitchens. This article will explore whether professional chefs use non-stick pans and the pros and cons of using them in a professional environment.
The Short Answer
The short answer is yes, professional chefs do use non-stick pans, but not as exclusively as home cooks. Non-stick pans have advantages for certain cooking tasks, but chefs also use traditional stainless steel and cast iron for many cooking applications. Non-stick is not regarded as superior, simply different with its own strengths and limitations.
The Long Answer
To understand why professional chefs take a nuanced approach to non-stick, it helps to look at some of the advantages and disadvantages of using non-stick in a professional kitchen environment.
Advantages of Using Non-Stick Pans
There are several key reasons why chefs appreciate having non-stick pans in their kitchens:
- Delicate Foods – Foods like eggs, fish, and pancakes can stick and break apart easily. Non-stick surfaces allow gentle flipping and movement of delicate foods.
- Fast Cooking – Non-stick surfaces require little oil or fat for cooking, allowing rapid heat transfer.
- Easy Cleaning – Non-stick surfaces prevent burnt on food debris meaning easy cleanup.
- Uniform Cooking – Non-stick conducts heat evenly leading to evenly browned and cooked foods.
Disadvantages of Using Non-Stick Pans
While non-stick pans have some benefits, there are also several disadvantages that lead chefs to use them selectively:
- Durability – The non-stick coating can deteriorate, scratch, and chip with prolonged high heat and abrasive use.
- Limited High Heat – Non-stick coatings start to break down above medium high heat, limiting their use for searing and charring.
- Insufficient Fond – The slickness of non-stick makes it harder to produce browned bits (fond) for making pan sauces.
- Less Reactive – Non-stick doesn’t produce the same sear or caramelization as more reactive surfaces like cast iron or carbon steel.
- Environmental Concerns – There are health and environmental concerns around chemicals used to make non-stick coatings.
How Professional Chefs Use Non-Stick Pans
Given the pros and cons, professional chefs use non-stick pans selectively for certain cooking tasks where the benefits outweigh the limitations.
Where Non-Stick is Used
Non-stick pans are valued in professional kitchens for:
- Cooking eggs – especially omelets, scrambled eggs, and sunny side up eggs
- Cooking fish – preventing delicate fish from sticking and breaking apart
- Cooking pancakes and crepes – for easy release when flipping
- Making sauces – when a smooth sauce is desired without fond development
- Reheating – non-stick prevents food from sticking when reheating
Where Non-Stick is Avoided
Chefs tend to avoid non-stick for tasks where the disadvantages outweigh the benefits:
- Searing meats – to achieve a high heat caramelized sear
- Sauteing veggies – for good fond development andchar
- Deglazing pans – reactive surfaces produce more flavorful fond
- Frying – frying requires high heat beyond non-stick’s capacity
- Braising tough meats – prolonged high heat can deteriorate non-stick
Types of Non-Stick Pans in Professional Kitchens
While PTFE-based Teflon is the most well-known non-stick coating, professional chefs may use alternative options as well.
PTFE Non-Stick
PTFE or polytetrafluoroethylene based non-stick like Teflon is the most common type. It is long-lasting and effective when not overheated. Quality is important though – professional grade PTFE stands up better than consumer pans.
Ceramic Non-Stick
Ceramic based non-stick coatings offer an alternative that is PTFE and PFOA free. However, ceramic non-stick is not as durable as PTFE-based coatings.
Enameled Cast Iron
Enameled cast iron like Le Creuset offers a non-stick surface safe at higher oven temperatures. The enamel resists degradation better than other non-sticks.
Seasoned Carbon Steel
Seasoned carbon steel like woks can achieve non-stick properties through seasoning. This is less slick than other non-sticks but safe at high heats.
Do All Chefs Use Non-Stick? Personal Preferences
While many chefs incorporate non-stick pans into their kitchens, not all chefs use them regularly. Some renowned chefs are openly skeptical of non-stick:
- Anthony Bourdain preferred well-seasoned cast iron over non-stick.
- Alton Brown cautions against the dangers of overheating non-stick.
- Gordon Ramsay uses stainless steel and cast iron predominantly in his restaurants.
Other expert chefs like Mark Bittman and Julia Child used non-stick pans regularly. So non-stick divides expert opinions.
What Pan Materials Do Chefs Prefer?
While non-stick gets a lot of home use, professional chefs employ a range of pan materials:
Stainless Steel
Commercial grade stainless steel is found in most professional kitchens. It offers durability, compatibility with induction cooktops, and responsive cooking. Stainless steel is less reactive than some materials, but when paired with an aluminum or copper core can deliver excellent heat conductivity.
Aluminum
Aluminum is prized for its lightweight design and stellar heat conduction. Pure aluminum pans can warp easily and react with acidic foods though. More often, aluminum is used as a core layer in stainless steel pans.
Copper
The premier heat conductor, copper offers unparalleled responsiveness and control. Pure copper requires tin or stainless steel linings but delivers amazing cooking precision. Solid copper pans are expensive investments found in high end kitchens.
Cast Iron
Cast iron retains heat beautifully and when seasoned becomes wonderfully non-stick. It offers unmatched searing for steaks and more. Cast iron requires maintenance though and can be heavy.
Carbon Steel
Similar to cast iron but lighter in weight, carbon steel becomes slick when seasoned. It’s favored for woks and other specialty pans in professional Asian kitchens.
Conclusion
While non-stick pans are valued for certain cooking applications, professional chefs employ them selectively rather than exclusively in the kitchen. For the best results, chefs choose pans based on the cooking characteristics needed for each task and their personal preferences. Stainless steel, aluminum, copper, cast iron, and carbon steel all make frequent appearances in professional kitchens alongside non-stick. Rather than limiting themselves to any one pan material, great chefs understand how to capitalize on the strengths of different cookware.