FOOD NEWS
The Reason Many Professional Chefs Avoid Using Non-Stick Skillets
BY PEGGY AOKI
Non-stick skillets are useful, but many professional chefs avoid using them because they have downsides, too, especially in a fast-paced restaurant kitchen.
The coating that makes food not stick to the pan is delicate, and scratches from utensils can cause it to peel off. Moreover, cooking over high heat can heavily damage the surface.
Busy professional kitchens need pots and pans that withstand years of heavy-duty use, which calls for durable, uncoated metal items rather than non-stick utensils.
From a business perspective, buying non-stick pans is not practical or cost-effective when you have to frequently replace them as they get damaged.