Using a Nonstick Pan for Everything
Why it’s bad: “Unlike cast-iron and stainless-steel pans, nonstick pans transfer heat slowly, so you get less browning on the meat,” says Tom Brenna, a professor of nutrition at Cornell University. And what little browning does occur will take longer, which puts you at risk of overcooking dinner.
Do this instead: Pull out a nonstick skillet when you need to cook delicate foods, such as fish or breaded items, or particularly sticky foods, such as eggs. Otherwise opt for a regular stainless-steel or cast-iron pan.