3 cookware myths you should STOP believing and why

Whether you're a beginner in the kitchen or a seasoned culinary expert, the cookware you use plays a crucial role in shaping your cooking experience. Yet, over the years, several myths around cookware have taken root, impacting how we purchase, use, and care for it. With significant advances in material science and kitchen technology, it’s time to challenge these outdated beliefs and ensure they no longer limit what we can achieve in the kitchen.

There has long been a perception that non-stick cookware is unsafe, largely due to earlier coatings that used the chemical PFOA (Perfluorooctanoic Acid) in their manufacturing processes. When incorrectly manufactured, PFOA residue used to remain in the coating, and used to release some fumes. This has shaped the belief that all non-stick surfaces pose health risks or aren’t built to last.
Recent advancements in materials research have greatly improved the non-stick technology. Modern reputable brands are manufacturing PFOA-free non-stick cookware – a fact which is easily verifiable by checking the label and certifications. A revolutionary step ahead of PFOA-free nonstick is PEEK (polyether ether ketone) reinforced nonstick.
PEEK-coated nonstick is trusted for its unmatched strength and durability, engineered to withstand high temperatures and resist chipping, unlike conventional non-stick surfaces. These advanced coatings give you the freedom to cook anything you wish, in your preferred style, with confidence that your cookware will deliver lasting strength and consistent non-stick performance. So if you’ve been hesitant about non-stick cookware, it’s time to reconsider. The new generation of non-stick surfaces is designed with your health, freedom, and peace of mind at its core.

One of the most common myths about triply cookware is that food always sticks to it. In reality, this misconception stems from the use of regular stainless-steel cookware, which is not triply. Triply stainless-steel cookware has three layers of steel, aluminium and steel. The aluminium core, without coming into contact with food, conducts heat evenly across the pan, eliminating hot spots, ensuring uniform cooking and less sticking. Non triply stainless steel is a poor conductor of heat, which requires more effort to manage temperature, often resulting in sticking. Thus, choosing the right triply stainless-steel cookware is of significance.
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Triply cookware can also be made to perform like non-stick cookware if used correctly. The cookware needs to be properly preheated before adding oil or butter. If the pan is at the right temperature for seasoning, then water droplets added to the pan will move across the pan without evaporating. This is known as the mercury ball or “Leidenfrost effect”. Once this has been achieved, the cookware is ready to be seasoned with oil.
Well-seasoned triply cookware results in easy food release just like a nonstick. For example, if you try to fry an egg or sauté vegetables in a cold pan, sticking is inevitable. However, when heated correctly, triply performs exceptionally well, giving you even browning and crisp textures that nonstick cookware often cannot. While cleaning non-triply stainless-steel cookware can be complex and time-consuming, cleaning triply is simple. Most residues can be removed with warm water, dishwashing soap and a sponge. For stubborn spots, a quick soak or a natural scrub of baking soda and vinegar works wonders, restoring the pan’s shine.

Cast iron has long been typecast as a frying-only pan, used for puris, pakoras, fries, or crispy chicken. This perception has led many to believe it's a one-task tool, meant for occasional indulgence rather than everyday use.
In its true case, cast iron is one of the most versatile and reliable materials in the kitchen. Known for its incredible heat retention, it delivers consistent cooking results across a wide range of techniques, not just frying. From pan-seared meats to crispy dosas, from sautéed vegetables with minimal oil to baked dishes like pizzas, cast iron adapts easily to different cuisines and styles. It’s also ideal for stir-frying and grilling, bringing out that signature char and depth of flavour. Plus, modern cast iron pans are compatible with all heat sources like gas, induction, electric, and direct flame, making them true all-rounders. So, if you’ve been reserving your cast iron just for Sunday’s aloo puri breakfast, it’s time to give it a bigger role in your kitchen.
By breaking free from common cookware myths, one is empowered to make smarter, more informed, and confident choices in the kitchen. Advancements in research, materials, and design have made today’s cookware safer, more versatile, and easier to care for than ever before. Whether it’s non-stick, triply, or cast iron, understanding the true potential of each allows us to cook not just with skill, but with freedom and joy. It’s time to rethink the tools we rely on and embrace cookware that evolves with the way we cook and the way we live today, helping us elevate everyday meals into more enjoyable, effortless, and rewarding experiences.
Contributed by: Dhruv Agarwal, CEO & Director, Stahl Kitchens