Stainless Steel vs. Teflon: What Professional Chefs Really Prefer
“Put the flavor into your food, not down the drain,” says Chef Paul Hegeman, founder of Chef’s Pencil. He’s referring, of course, to deglazing — one of the best-kept (though not-so-secret) techniques used by professional chefs. Deglazing involves adding a liquid to a hot pan to release the flavorful bits — known as fond — that have stuck to the surface during cooking.
The liquid left in the pan after deglazing can be poured directly over the finished dish, incorporated into a sauce, or transformed into a rich gravy.
Put the flavor into your food, not down the drain. Chef Paul Hegeman
But here’s the catch — you can’t really deglaze when you’re cooking with a nonstick pan, can you? Which brings us to our today’s topic: should you use stainless steel or Teflon pans and woks? And what do industry pros aka professional chefs recommend?
While the answer seems obvious, it’s not as straightforward as you might think. Bear with us for a second.
Stainless Steel Is the Clear Favorite in Commercial Kitchens
In restaurant kitchens, cookware is as vital as the ingredients themselves. Every pan, pot, and spatula must endure blistering heat, constant scrubbing, and the relentless pace of service. And with profit margins notoriously tight, restaurants simply can’t afford the high cost of frequently replacing worn-out equipment.
That’s one key reason why professional chefs overwhelmingly swear by stainless steel, carbon steel, and cast iron — materials that can take a beating — while Teflon and other nonstick coatings are far rarer behind the pass.
But durability isn’t the only reason. As explained above, nonstick pans simply aren’t suitable for deglazing — and to echo one of our founder’s favorite quotes, chef-made sauces are one of the key reasons people dine out. Many home cooks find them too difficult to recreate, often not because they lack the skill, but because they don’t have the right tools.
Furthermore, according to Chef Thomas Wenger, a favorite Chef’s Pencil collaborator, stainless steel does not absorb odors or corrode and, as it is a very hard material, it will not easily be deformed or dented. Stainless steel is suitable for any heat source one may use – induction, gas, electric or radiation.
Why Teflon Still Has a Place — at Home (With Some Caveats)
The line between professional and home kitchens isn’t as clear-cut as it once was. With the rise of passionate home cooks aspiring to restaurant-quality results, many are now asking: Should I ditch my Teflon pans and switch to stainless steel?
Not so fast, says Gordon Ramsay, one of the most recognized chefs in the world. For home cooks shopping for essential kitchen gear, Chef Ramsay recommends investing in a high-quality nonstick pan — but make sure it has a heavy base to ensure even heat distribution.
Another surprising Teflon fan is Chef David Chang, founder of the Momofuku restaurant group, which includes top dining destinations in New York, Las Vegas, and Los Angeles. A few years ago, Chef Chang made a candid confession on his podcast:
“I never thought in my wildest dreams that I’d cook with a Teflon wok. I’m not embarrassed anymore — I’m coming out and telling the world that my favorite piece of equipment right now is a Teflon wok made in Korea.”
The Safety Concern
That said, the discussion around Teflon often centers on safety. There is renewed discussion around the safety of nonstick cookware — especially as California moves toward banning pans that contain PFAS (per- and polyfluoroalkyl substances), often called “forever chemicals” because they don’t fully break down in the environment.
Experts such as Thomas Simat, chair of Food Science and Food Contact Materials at the Dresden University of Technology in Germany, told CNN that the PFAS used in modern nonstick pans are “very inert.” Tests have shown that nonstick cookware releases potentially harmful fumes only when heated above 500°F (260°C) — well beyond typical cooking temperatures.
The risk, however, is in accidental overheating. An empty nonstick pan placed on a burner at full heat can reach that temperature in as little as 2–3 minutes, especially on a gas stove. This scenario is the most likely to produce harmful fumes, a condition known as polymer fume fever.
Moreover, concerns remain about the environmental pollution caused during the manufacturing process, as well as the risks posed by accidental misuse by unaware consumers. This is why several U.S. states — including Minnesota, Colorado, and Connecticut — have already passed legislation to phase out cookware containing PFAS.
Bottom line: Teflon pans can still be safe and practical for home use — provided you handle them with care and avoid accidental overheating. Avoid scratching the surface, don’t use excessively high heat, and replace them once the coating wears off.
The Verdict: Stainless Steel Is the Better Choice — If You Can Afford It
So, where does this leave the home cook? Should you buy a Korean Teflon wok like Chef David Chang, or invest in a quality stainless steel wok with lid?
Stainless steel is the workhorse of the kitchen and is the clear long-term investment if you can afford it — a pan that can handle high heat, create rich fond for sauces, and last a lifetime. Teflon, meanwhile, is more of a specialist tool: affordable, easy to clean, and ideal for delicate dishes cooked over low to medium heat — but it can pose health hazards if not properly used or cared for.
A good stainless steel pan will last you a lifetime. Chef Thomas Wenger
That said, stainless steel does come with a few drawbacks. It’s generally more expensive than Teflon cookware, and its heavier weight can make it a bit harder to handle. Still, as Chef Thomas Wenger puts it, “A good stainless steel pan will last you a lifetime” — making it a worthy long-term investment for any serious cook.
