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No, most professional chefs do not use non-stick cookware, especially non-stick fry pans. Before knowing why, let’s understand what non-stick cookware is. Non-stick cookware refers to utensils with surfaces from which the food simply slides off.

Typically, a layer of Teflon makes up the non-stick surface of a non-stick fry pan.

Restaurants don’t have non-stick pans as they do not match the basic demands of a busy kitchen. For a chef who has to send a dish out every two minutes, non-stick cookware is not a viable option as it wouldn’t last longer than a week. 

Easy to Clean: Enamel cookware is easy to clean and maintain, with its smooth surface allowing for effortless removal of food residues. It is also dishwasher safe, adding to its convenience.

Because they conduct heat so well, copper pans are good for sautéing, making candy, sauces, and delicate foods like fish and seafood.