Stainless Steel Pans: Vintage Charm Or Junk?

Stainless steel pans are a popular choice for cooks, both professional and amateur, due to their durability, versatility and ability to produce a beautiful sear on food. While non-stick pans are convenient, they can be prone to scratching and chipping, which not only impacts their performance but can also expose the user to toxins. Stainless steel, on the other hand, is a generally safe option that can last for decades if cared for properly.

Older stainless steel pans, in particular, are often heavier and more durable than newer ones, and can be a great bargain if you can find them second-hand. However, it's important to inspect them for any scratches or other damage that could impact their performance and safety.

Stainless steel pans are durable and can last for decades

Stainless steel pans are a popular choice for many home cooks and professional chefs. They are durable, easy to clean, and offer superior heat conduction compared to heavier materials like cast iron. With proper care, stainless steel pans can last for decades and even be passed down through generations.

The durability of stainless steel pans is due to several factors. Firstly, stainless steel is a hard alloy with high tensile and yield strength, making it resistant to scratches and dents. Secondly, the construction of the pans plays a crucial role. Fully-clad pans, which have alternating layers of steel and heat-conductive materials like aluminium or copper, are more durable than impact-bonded pans, which have a multi-layered base but only a single layer of steel on the sides. The thickness of the steel also matters—thicker pan walls retain heat better and make the cookware more durable.

To ensure the longevity of your stainless steel pans, it is important to avoid overheating, burnt oil, severe scratches, pitting, and warping or thermal shock. Proper cleaning and maintenance are also key. This includes using non-abrasive utensils and cleaners, avoiding harsh detergents, and allowing the pans to cool completely before cleaning.

By following these guidelines, you can extend the lifespan of your stainless steel pans and enjoy their durability and performance for decades to come.

They are versatile and can be used for searing, caramelising, roasting and stir-frying

Stainless steel pans are incredibly versatile. They can be used for searing, caramelising, roasting, and stir-frying, making them a jack-of-all-trades in the kitchen.

Searing is a cooking technique that involves cooking at high temperatures to brown the surface of meat, poultry, or fish. Stainless steel pans are ideal for this as they can withstand high temperatures and produce an even, consistent sear. Caramelising, a similar process, involves heating sugar until it becomes a deep amber colour and is a key step in developing the flavour of many dishes. Stainless steel pans are up to the task, as their ability to withstand high heat means that they can easily caramelise onions, for example.

Roasting and stir-frying are also well-suited to stainless steel pans. Roasting involves cooking food in an oven, and stainless steel pans can easily go from stovetop to oven. Stir-frying involves cooking small, uniform pieces of food over high heat with frequent stirring, and the durability of stainless steel pans makes them a good choice for this cooking method.

The versatility of stainless steel pans means that they can be used for a wide range of cooking techniques and dishes, making them a valuable addition to any kitchen.

They are easy to clean

Stainless steel pans are easy to clean and should be washed immediately after use so that food doesn't stick to the surface. Here are some tips to keep your stainless steel pans clean:

• Always let the pan cool down completely before washing it. Putting a hot pan into water can cause it to warp.
• Wash with warm, soapy water and use a non-abrasive scouring pad to remove any stuck-on food. Avoid using steel wool or wire scrubbers as they can scratch the surface, making the pan vulnerable to corrosion.
• Dry your stainless steel pan right after washing to prevent water spots from forming.
• If water spots appear, rub the surface of the pan with a moist sponge or a piece of damp paper towel that has been sprinkled with a small amount of baking soda. Then, rinse the pan under warm water to remove all traces of the baking soda.
• To get rid of white, chalky water spots caused by too much calcium in the water, boil a solution of water and vinegar in the pan, using a ratio of 1 part vinegar to 3 parts water. Once the liquid is boiling, remove the pan from the heat and let it cool. Then, wash and dry the pan as usual.
• If your pan has become discoloured and has a slight rainbow glow due to repeated overheating, wash it with vinegar. If the discolouration persists, cook food in the pan that is high in acid, such as tomato sauce, as the acidity can help remove the rainbow streaks.
• To prevent food from sticking to the pan, heat the pan until it is hot before adding oil. Then, add the food.
• To test if the pan is hot enough, you can do a "water test". Drop a small amount of water onto the surface of the heating pan. If a ball of liquid forms that glides over the surface, the pan is hot enough.
• Avoid adding cold foods to a hot pan as it can cause the food to stick. Let refrigerated foods come to room temperature for about 10 minutes before cooking and use a paper towel to remove any excess moisture.
• To clean burnt food from your pan, you can use a commercial cleaner like Barkeeper's Friend, boil water in the pan, or use vinegar and baking soda.

They are oven-safe

Stainless steel pans are a great option for oven-safe cookware. They are tough, durable, and can withstand extremely high temperatures without warping or decomposing. This makes them a safer option than non-stick pans, which can release toxic chemicals when exposed to high heat. Stainless steel pans are also dishwasher-safe, making them easy to clean and maintain.

When choosing a stainless steel pan for oven use, it is important to ensure that the handle is also oven-safe. Handles made of metal or melt-proof materials, such as silicone, are ideal. Plastic handles should be avoided as they may melt or degrade at high temperatures. Additionally, some silicone handles may not be suitable for very high heat, so it is important to check the manufacturer's recommendations.

Stainless steel pans offer several advantages over other types of cookware. They are lighter and easier to handle than cast iron pans, which can be quite heavy and dangerous when moving between the stove and the oven. Stainless steel is also a better heat conductor than cast iron, providing superior heat conduction and distribution. This makes stainless steel pans ideal for a variety of cooking methods, including searing, caramelizing, oven-roasting, and stir-frying.

Another benefit of stainless steel pans is their durability. When properly cared for, a stainless steel pan can last for decades. They are also relatively low-maintenance, requiring only soap and water or a mild abrasive cleanser for cleaning. While food may stick to the bottom of the pan, this can be easily remedied with some elbow grease or an abrasive cleanser.

In summary, stainless steel pans are a safe and versatile option for oven-safe cookware. They are durable, easy to clean, and can withstand high temperatures without warping or decomposing. With proper care, a stainless steel pan can be a treasured addition to your kitchen for years to come.

They are non-reactive

Stainless steel pans, especially older, heavier ones, are highly valued in the culinary world. They are durable, scratch-resistant, easy to clean, and can last for decades. One of their key advantages is that they are non-reactive.

Non-reactive pans are those that do not react with the food cooked in them. Many cooking ingredients, especially acidic and spicy ones, can react with the metal of the cookware. This reaction can cause the pan to become discoloured and can also result in harmful chemicals being released into the food, giving it an odd, metallic taste. Stainless steel, however, is non-reactive. No matter what you cook or how hot the pan gets, its chemistry remains intact. This means you can cook all kinds of tangy sauces and foods with lemons, tomatoes, vinegar, and cream of tartar without worrying about any adverse effects.

In addition to being non-reactive, stainless steel is also a superior heat conductor compared to heavier materials like cast iron or carbon steel. It can withstand higher temperatures than nonstick cookware and is more durable since there is no coating to worry about protecting. As long as the handles are made of heat-proof material, stainless steel pans are usually oven-safe.

While burnt-on food may require some extra effort to clean, stainless steel pans are a safe and versatile option for cooking and baking. They can be used to cook just about any type of food without the worry of a chemical reaction or the release of harmful chemicals.

Frequently asked questions