Stainless Steel Advantages

• Stainless steel pots and pans, particularly the heavy gauge types, are very durable, lasting for years with some care. Easy to clean, stainless is dent- and scratch-resistant. A major plus for cooks is stainless does not react to acidic or alkaline foods during cooking.
  
  

Non-stick Advantages

• Cooking a fried egg in a non-stick frying pan illustrates this cookware's advantages. The egg does not stick. Also, a cook does not need to add butter or oil to non-stick pots and pans, which are coated with polymers such as Teflon. This reduces the caloric intake in addition to reducing the aggravation of trying to remove food sticking to the cookware.
  
  

Stainless Steel Disadvantages

• The main problem with stainless steel is that it is a very poor heat conductor. To alleviate this, many quality stainless cookware manufacturers add either a copper or aluminum core to the pot or pan's bottom to more efficiently distribute the heat.
  
  

Non-stick Disadvantages

• If heated to too high of a temperature, the polymers coating non-stick cookware will start to emit noxious fumes, which are deadly to pet birds such as parakeets. Never leave an empty non-stick pot or pan on a live burner. Non-stick also is prone to chipping and flaking, both of which could taint food.
  
  

The Choice

• Choosing which cookware to use comes down to various factors. Non-stick is often cheaper. Stainless is more durable. Some cooks have both in their kitchens, using the non-stick for quick fried meals and stainless for longer cooking dishes.