Emilie Meyer
Stainless steel cookware is an excellent choice for those looking for durable, long-lasting, and versatile kitchenware. Not only does stainless steel provide a sleek and modern look in your kitchen, but it is also non-reactive and doesn't impart any unwanted flavors or odors to your food.
Stainless steel is everywhere: in cookware, flatware, appliances, building construction, implants, weapons...the list goes on. But what exactly is it?
Steel is an alloy (a mixture) of mostly iron, combined with carbon. Steel is much stronger than plain iron but it can rust and corrode. To make it resistant to rust and corrosion, it is combined with chromium and other elements to form stainless steel.
The amount of chromium in stainless steel varies according to what it will be used for, e.g. cookware, pipework, industrial uses, medical equipment, etc. For food contact, it is mandated by the NSF International Standard for Food Equipment Material that stainless steel must contain at least 16% chromium by weight.
Most food-grade stainless steel contains nickel. Nickel makes stainless steel stronger and improves its resistance to oxidization and corrosion, particularly in the presence of acidic materials. It also adds a 'silver-like' shine to the metal.
According to the NSF International Standard for Food Equipment Material, stainless steel used in food equipment has to be of a type in the (AISI) 200 series, 300 series, or 400 series.
The 300 series includes 304 and 316. The 304 series uses 18/10 or 18/8 stainless series, which means the percentage of chromium and nickel, respectively. As far as performance goes, there’s little difference between the two despite what marketers like to say.
The 400 series is 18/0 or nickel-free. It’s used mostly for flatware and mixing bowls and can be cheaper than 300 series. Some people need an alternative to the 300 series because of nickel allergies, but in reality, this isn’t going to be as durable or as corrosion-resistant. It’s also not going to keep its shine over the years the way 300 series will.
The 200 series is the lowest quality stainless option and is often used in budget cookware. It uses manganese instead of nickel because it’s more affordable, but it’s not as corrosion-resistant. However, it is food-safe, so if you’re on a strict budget but don’t want standard aluminum, this could be a good option for you. It’s also nonmagnetic.
What You'll Learn
Stainless steel cookware is durable, long-lasting, and versatile
Stainless steel cookware is an excellent choice for those who are looking for durable, long-lasting, and versatile kitchenware. Not only does stainless steel provide a sleek and modern look in your kitchen, but it also has a host of other benefits.
Durability
Stainless steel is an alloy of steel with 10.5% or more of chromium by weight. Chromium makes stainless steel 'passive' by combining with oxygen and forming a layer of chromium oxide, which prevents the oxidation (i.e. rusting) of the iron present in the stainless steel. The higher the chromium content, the higher the corrosion resistance of stainless steel.
Stainless steel is much harder than aluminium or copper and has a much higher melting point than either, making it the most durable of all common cookware materials. It can be banged, scratched, and scrubbed, and it still works. It is also much harder than aluminium or copper and has a much higher melting point than either.
Long-lasting
Stainless steel is resistant to rust, corrosion, and stains. However, just because it's 'stain-less' doesn't mean it's 'stain-never'. Yes, it does stain and yes, sometimes it does rust. But with proper care, stainless steel cookware can last for years.
Versatility
Stainless steel is also great for frying, steaming, sautéing, boiling, braising, steaming, stewing, and poaching. Just about anything. It is also non-reactive, unlike pure copper and aluminium, which react with acidic food. It is safe to use on gas, electric, induction, and glass stovetops, and it is oven- and broiler-safe.
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It is non-reactive and doesn't impart unwanted flavours or odours to food
Stainless steel is a non-reactive material, which means it doesn't react with food. This is a key advantage of stainless steel cookware. It doesn't impart unwanted flavours or odours to food. Stainless steel is also relatively inert, which means it doesn't react with acidic food. This makes it a great choice for cooking with acidic ingredients such as tomato sauce. Stainless steel cookware is also easy to maintain and doesn't require much special care. If your stainless steel cookware is looking dull, you can simply use a cup of vinegar and water to restore its shine and sparkle.
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It is easy to clean and maintain
Food grade stainless steel cookware is easy to clean and maintain. Here are some tips to keep your stainless steel cookware looking like new:
- Always let your cookware cool down before cleaning.
- Avoid using harsh cleaners like bleach or oven cleaner, and stay away from abrasive tools like steel wool, which can permanently damage the surface.
- For everyday cleanup, scrub your cookware with hot soapy water and a nonabrasive sponge.
- For stuck-on food bits, fill the cookware with enough soapy water to cover the residue, bring to a boil, and scrape with a spatula or wooden spoon. Allow the cookware to cool, then wash as usual.
- For tougher messes, including burnt food or oil, try a paste made from baking soda and water. Add the paste to your scorched cookware, along with enough water to cover the burnt areas, and bring to a boil. Simmer until most of the water has evaporated, then scrub away buildup with a nonabrasive sponge and wash in hot, soapy water.
- To remove discoloration, splash some vinegar into your cookware and wipe the area with a soft sponge before rinsing and drying.
- To prevent water spots, be sure to dry your cookware immediately after washing.
- To prevent food from sticking, preheat your cookware before adding oil, then wait until the oil is hot to start cooking.
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It is safe to use on induction cooktops
Stainless steel cookware is generally safe to use on induction cooktops, but it depends on the type of stainless steel. The electromagnetism in induction cooktops requires cookware made with ferromagnetic materials, such as carbon steel, cast iron, and some grades of stainless steel.
Not all stainless steel is compatible with induction cooktops. The stainless steel must have a magnetic grade, such as stainless steel 432 and ferritic stainless steels, which have a magnetic field. On the other hand, stainless steel with a high nickel content will not work on an induction cooktop because the magnetic field will be blocked.
To test if your stainless steel cookware is induction compatible, use a regular magnet—even a fridge magnet will do. If the magnet sticks to or is repelled by the cookware, it is made to work with induction cooktops.
Induction-compatible stainless steel cookware often has a layer of copper or aluminum inside, as these materials are better heat conductors than stainless steel alone. This helps to ensure even heating and reduce hot spots.
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It is oven-proof
Yes, stainless steel cookware is oven-proof. It is generally oven-safe between 400°F and 800°F, up to 500°F provided the cookware is free of wooden or plastic handles. These materials can melt at high temperatures. For better suitability, use high-quality stainless steel. Even more suitable is stainless steel which doesn’t react with food at high temperatures.
The maximum oven-safe temperature varies by brand and collection, ranging between 400°F and 800°F. Based on my analysis of 20 different cookware collections, the average oven-safe temperature of stainless steel cookware is 500°F.
The cookware material, thickness, and construction can affect its top oven-safe temperature. For example, stainless steel cookware with a non-stick coating usually has a lower maximum temperature. And thinner pans or pans with plastic or silicone-wrapped handles also have lower heat tolerances.
If your cookware is made entirely of stainless steel, though, it is generally safe for oven temperatures up to 500°F. This is especially true of higher-quality stainless steel, which is typically thicker and can better handle the heat.
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Frequently asked questions
Food grade stainless steel requires 16% chromium by weight. Food grade also contains nickel, which further improves corrosion resistance. It adds a silver-like shine while chromium adds to the luster. While there are many types of stainless, including things like construction material grade, it’s food-grade that this article will highlight.
The NSF international standard requires food-grade stainless to belong to one of three series, 200, 300, or 400 series. The 300 series includes 304 and 316. The 304 series uses 18/10 or 18/8 stainless series, which means the percentage of chromium and nickel, respectively. The 400 series is 18/0 or nickel free. The 200 series is the lowest quality stainless option and is often used in budget cookware.
Stainless steel is a durable set of cookware that allows you freedom for your cooking utensil materials, increases heat tolerance, and helps hold in heat for longer cooking times and even temperatures.
Ensure that the cookware is 18/10 or 18/8 stainless for the biggest corrosion resistance and the most durable cookware on the market. Also, it will keep its shape and finish for the longest time. Stainless should have a nice weight to it. Even if you’ve got an aluminum or copper core, your stainless should have heft.
Cook on medium heat. Stainless steel holds in heat really well, so you don’t need to crank the heat up too high to get the job done. Cool your pan down. Even stainless steel can warp if you thrust a hot pan under cold water. Soak the pan. Food should wash right off after a good soak. Don’t let it soak forever. Don’t store food in your stainless pans because reactive foods can also cause pitting over time.
