Nonstick pans are a staple in most kitchens. They make it easy to cook up delicious eggs , and flip pancakes without getting stuck … but they're not suitable for every food. While it's tempting to use them for everything, you can end up with food that just isn't quite what you wanted.

The issue comes down to heat and chemistry. Nonstick pans are designed for low to medium temperatures, so they can't achieve the high heat necessary for proper browning. When you try to sear a steak or chicken breast in a nonstick pan, you'll end up with pale, steamed meat instead of the caramelized, flavorful crust that develops through the Maillard reaction. That golden-brown exterior isn't just about appearance -- it's where much of the flavor lives.

Beyond disappointing results, misusing

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