Have you ever stood in the kitchen, mwiko in hand, wondering if it’s time to replace your old sufuria with something more modern? If yes, then you’re in good company. I was there too—not too long ago—torn between sticking with my trusty old aluminium sufurias or trying something new like non-stick or stainless steel.
Both options looked good on the shelf, but would they survive chapati Fridays or heavy githeri Saturdays? Let’s break it down—real talk style.
My Honest Experience With Both Cookware Types
Like many of us, I grew up with the standard aluminium sufurias—the ones that cook almost everything. But when I started doing more of my own cooking, I realized I wanted something easier to clean and maybe a little “fancier.”
So, I tried both non-stick and stainless steel pans over the past year. Here’s what I discovered after multiple cooking sessions, cleaning battles, and testing different meals—from frying eggs to making a killer nyama stew.
The Non-Stick Life – Smooth But Sensitive
Non-stick pans are a joy when you’re in a rush or don’t want to use too much oil. They’re especially great for light cooking like pancakes, eggs, and warming leftovers.
Why I Loved It:
- Super easy to clean – Wipe, rinse, done!
- Perfect for quick meals – Breakfast, light frying, reheating.
- Healthier cooking – Less oil, less fat.
But Not All That Glitters…
- It scratches very easily – If you use a metal spoon by mistake, game over.
- You can’t crank up the heat – High flames will spoil the coating or release fumes.
- Doesn’t last long – After a few months, it starts sticking or peeling.
Stainless Steel – The Kitchen Workhorse
If you love to cook rich, hearty Kenyan meals like pilau, beef stew, or boil maize for githeri, stainless steel is your guy. It’s heavy-duty, reliable, and handles all the tough cooking.
Why It Won Me Over:
- Can take the heat – Perfect for searing, boiling, and long cooking times.
- Very strong – I’ve dropped mine more than once and it still looks new.
- Safe and healthy – No coatings, no chemicals, just good old metal.
But Be Warned:
- Cleaning takes effort – If food burns, prepare for a scrub.
- Food sticks if you don’t preheat – You need to learn the right technique.
- A bit heavy and bulky – Not ideal for small kitchens or light hands.
Quick Comparison Table: Non-Stick or Stainless Steel
| Feature | Non-Stick Cookware | Stainless Steel Cookware |
|---|---|---|
| Cleaning | Quick and easy | Can be tough after heavy meals |
| Heat Resistance | Low to medium only | Handles high heat with ease |
| Durability | Short-term use | Built to last |
| Oil Use | Minimal oil needed | Needs more oil to avoid sticking |
| Price Range | Affordable upfront | Costs more but lasts longer |
| Best For | Light meals like eggs & pancakes | Heavy dishes like stew & pilau |
So… Which One Should You Pick?
Let’s be real—no sufuria is perfect for every job. It all depends on what you cook and how often you cook.
- Do you love simple, fast meals? Non-stick will save you time and reduce oil.
- Cooking for a family or enjoy traditional dishes? Stainless steel is built for it.
- Want a balance? Honestly, having both in your kitchen is the ultimate hack.
Tips Before You Buy
- Budget Matters: Non-stick is budget-friendly, but might need replacing sooner.
- Daily Cooking? Stainless steel is tougher for everyday use.
- Health First: Go with stainless if you’re worried about coatings or toxins.
- Space Saver? Non-stick is lighter and stacks easily.
- Be Gentle: Always use wooden or silicone spoons for non-stick pans.
FAQs – Let’s Answer Your Questions
1. Are non-stick pans safe?
Yes—if you use them correctly. Keep the heat low and avoid scratching the surface.
2. Can stainless steel cook ugali or chapati well?
Absolutely! Just preheat and oil it a bit before you start.
3. Where can I buy good sufurias in Kenya?
Try Jumia, Carrefour, or local shops like Kamukunji or House of Leather.
4. What if food sticks to my stainless sufuria?
Use a bit more oil and let the sufuria heat up properly before adding food.
5. How long does a non-stick pan last?
With gentle care, around 6–12 months. Stainless steel can last years.
6. Is stainless steel worth the higher price?
Definitely. If you cook often, it pays for itself over time.
Final Thoughts – What Works in a Kenyan Kitchen
From frying a single egg to boiling maize for a family of six, your sufuria needs to keep up. Both non-stick and stainless steel have their wins—and their challenges.
If you’re just starting out or want something quick and easy, go non-stick. But if you’re ready for heavy-duty cooking with bold flavours, stainless steel is the way to go.
Or do what I did—get one of each and thank yourself later. Trust me, your kitchen will never be the same again.
