The Secret of Non-Stick Cooking Without Non-Stick Cookware Return to Menu Page If you're concerned as I am about the potential health dangers of non-stick finishes in pressure cookers and other cookware, you may want to retire that type of cookware. Here's how our moms and grandmas learned to cook long before non-stick Teflon came on the market. The first thing you need is good quality cookware, this is an investment, and if you buy right the first time, your pots and pans will out live you. I recommend stainless steel because it is durable and unlike aluminum or cast iron, it is non-reactive with food, even acidic foods. You can also use any kind of cooking utensils without worrying about scratching the surface. Stainless steel pots are heavier and more expensive than aluminum models but they will virtually last a lifetime and many brands offer lifetime warranties. I can testify to the fact that my very first pressure cooker is over 30-something years old and still in regular use. See more about the pros and cons of stainless steel cookware. The secret of true, old-fashioned non-stick cooking is the heat source and how cookware reacts to it. Preheating the pan before cooking makes a world of difference between virtually non-stick and using a lot of elbow grease to remove stuck food. The good cook knows how to juggle this combination by correctly pre-heating the pan, then adding a thin film of oil when the pan is hot enough, and heating that oil until it is hot enough to add food so it will non stick. When you're cooking with 3-ply SS the bottoms get really hot, really fast and conducts heat so well you may notice shorter cooking times. See how to brown or saute food without sticking or burned food. Cleaning is easy, unlike most non-stick coatings, stainless steel can be washed in the dishwasher, or by hand with a non-abrasive scouring powder like Bon Ami, Barkeepers Friend,or a stainless steel cleaner such as Cameo. What to Look For in Good Quality Cookware Look for this type of 3-ply, sandwiched base on quality pressure cookers or cookware to avoid scorching food. Stainless steel with a label of 18/10 (chromium steel/nickel steel) is the best type of cookware. Select a model with a 3 ply, sandwiched metal base consisting of layers of SS+aluminum+SS, or SS+copper+SS. Some brands even have a 3-ply base with copper cladding which is decorative as well as functional. This heat distributing base works by absorbing and spreading the heat evenly over the entire base of the pan. Unlike plain SS, the 3-ply base will help you avoid hot spots that burn food. Pots with the 3-ply bases also require less fuel to maintain the heat and provide maximum fuel economy. Avoid plain stainless steel cookware. The best, and coincidentally the most expensive brands are triple ply throughout (sides and bottom),while others only clad the bottom of the pan. Look for stainless steel handles that are riveted to the pan. This means the pans can go into the oven, and there is no danger of melting a plastic covered handle if it accidentally gets too close to a hot burner.