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Whenever I cook in a nonstick pan, the food doesn't seem as crispy as compared to when I use simple aluminum pans. Is this due to the pan material or is there another factor behind it?

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    Welcome, Anum. So that people can help you better with your question, can you share what you are cooking and how you cook it? And what the method for your comparison between nonstick and other materials is? – FuzzyChef Oct 31 '18 at 16:36
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    I'd suspect that the difference depends on the pans. Aluminum has a fairly high heat conductivity. So is the nonstick pan aluminum too? Same thickness? – MaxW Oct 31 '18 at 17:38
  • It does depend on what is being cooked. If you use oil in a nonstick pan, you can make extremely crispy potatoes, let's say. So yes, please, Anum, let us know what you are referring to. – suse Nov 14 '18 at 7:07

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