Tiffany Haney
Stainless steel pans are made from a steel alloy that includes chromium, which prevents corrosion and provides some heat resistance. They are cladded, meaning the innermost core of the pan is made from a magnetic material such as aluminium or copper, surrounded by several layers of fused-together stainless steel. This magnetic core makes stainless steel pans suitable for use on any stove, including induction hobs. Stainless steel pans are durable, easy to clean, and non-reactive, making them ideal for cooking acidic foods.
| Characteristics | Values |
|---|---|
| Composition | An alloy composed of multiple metals, generally iron, nickel, and chromium |
| Corrosion Resistance | Chromium prevents corrosion |
| Heat Resistance | Chromium provides light heat resistance |
| Magnetism | The innermost core is made from a magnetic material |
| Layers | Several layers of fused-together stainless steel surround the core |
| Heat Distribution | Even heat distribution |
| Durability | Long-lasting and durable |
| Ease of Cleaning | Easy to clean and care for |
| Dishwasher Safe | Typically dishwasher safe |
| Metal Leaching | May leach metals into food if cooking acidic foods for long periods of time |
| Corrosion Prone | Depending on the grade, may be prone to corrosion |
What You'll Learn
Stainless steel is an alloy of steel and chromium
The addition of nickel to stainless steel provides a signature polish and shine. Nickel also improves corrosion resistance in certain media and makes stainless steel more ductile. Other elements, such as molybdenum, titanium, aluminium, and manganese, can be added to stainless steel to enhance its properties, such as corrosion resistance and heat resistance.
The properties of stainless steel, such as its lustre and resistance to corrosion, make it useful in many applications. Stainless steel can be rolled into sheets, plates, bars, wire, and tubing, which can be used in cookware, cutlery, surgical instruments, construction materials, vehicles, and industrial equipment. It is also used in the pharmaceutical and food processing industries due to its superior cleanability, strength, and corrosion resistance.
In summary, stainless steel is an alloy of steel and chromium that offers corrosion and heat resistance, making it a versatile and widely used material in various industries.
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Pans are made through a cladding process
The cladding process for stainless steel pans typically involves hot roll bonding, where the base metal plates are placed on or between the plates of the stainless steel cladding layer. The plates are then hot rolled together, resulting in a bond between the two metals. This process is generally used for carbon steel cladding, where the carbon steel plate is bonded with a stainless steel plate on one or both sides. This composite material is known as a clad steel plate.
The cladding process can also be done through explosive bonding, where the bonding is produced by the plastic deformation of metals due to an intense collision. This method can be followed by a hot rolling process to improve the bond between the metals.
Other methods of stainless steel cladding include cold roll bonding, brazing, weld cladding, weld overlays, and centrifugal casting. The thickness of the cladding typically ranges from 1.5 to 5mm, with 3mm being the recommended thickness for most purposes.
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Pros: non-toxic, long-lasting, durable, easy to clean
Stainless steel pans are renowned for their durability and ease of maintenance, making them a popular choice for both professional and home cooks. One of the most significant advantages of stainless steel cookware is its non-toxicity. Stainless steel is an inert material that does not react with food, ensuring that your meals remain safe and healthy. This is especially important for those conscious of their health and the potential leaching of chemicals from cookware into food.
The longevity of stainless steel pans is another key benefit. With proper care, a high-quality stainless steel pan can last a lifetime, making it an excellent investment for anyone who spends a lot of time in the kitchen. Stainless steel's durability means it can withstand the wear and tear of daily use, making it ideal for busy households or commercial kitchens.
Additionally, stainless steel pans are known for their ease of cleaning. Their smooth, non-porous surface prevents food from sticking and makes cleanup a breeze. Simply washing the pan with warm soapy water or placing it in the dishwasher is usually sufficient for everyday cleaning. For more stubborn stains or burnt-on food, stainless steel pans can handle more intensive cleaning methods without damage, ensuring they always look and perform like new.
The durability of stainless steel pans also contributes to their long-term value. Unlike some other types of cookware, which may need to be frequently replaced, a stainless steel pan can last for many years with proper care. This makes it a cost-effective choice, as you won't need to replace your pans regularly. Additionally, the corrosion-resistant properties of stainless steel further enhance its longevity, ensuring that your pans remain in top condition.
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Cons: may leach metals, prone to corrosion depending on grade
Stainless steel pans are generally considered safe for cooking. However, there are a few potential drawbacks to using stainless steel cookware. One concern is the possibility of metal leaching. While stainless steel is better at resisting metal leaching than other types of cookware, the typical 18/10 (304) grade stainless steel used in most cookware can still leach small amounts of metals, such as nickel and chromium, into food, especially if the pan is scratched or pitted. Cooking acidic foods will increase the amount of metal leaching.
Another issue with stainless steel pans is their susceptibility to corrosion and pitting, especially if they have a lower chromium percentage. Pans made with 18/10 or 304-grade stainless steel are considered more corrosion-resistant, while those with a lower chromium content are more vulnerable to corrosion and pitting.
To minimise the risk of metal leaching and corrosion, it is important to properly care for stainless steel pans. This includes avoiding harsh detergents and metal utensils that can scratch the surface, as well as drying the pans immediately after washing to prevent water spots and ensure they are thoroughly dried before stacking or storing.
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Stainless steel pans are oven-compatible
When shopping for oven-safe and high-quality stainless steel pans, opt for 18/10 stainless steel and either 304 or 400-grade stainless steel for optimal performance in the oven. Avoid pans with aluminium bases as they cannot withstand high heat. If your pan is oven-safe but has plastic or wooden handles, do not use these in the oven as they will likely melt.
Oven-safe stainless steel pans offer several advantages. Firstly, they are versatile, allowing you to start a dish on the stove and finish it in the oven. Secondly, they ensure even heat distribution, which is crucial for even baking. Finally, stainless steel pans are highly corrosion-, rust-, and scratch-resistant, making them long-lasting.
When using stainless steel pans in the oven, always use good-quality oven mitts that can withstand high temperatures. Even patented stay-cool handles can get hot in the oven, so handle with care. Double-check that the handles of your pan are oven-safe; wooden or plastic handles are not oven-safe, even if the body of the pan is.
In summary, stainless steel pans are generally oven-safe, but it is important to choose high-quality, "cladded" stainless steel cookware with the appropriate grade and handle material to ensure safe and effective use in the oven.
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Frequently asked questions
Stainless steel pans are made of a steel alloy that includes chromium, an element that prevents corrosion, as well as providing some light heat resistance. Nickel is also added to provide a signature polish and shine.
Cladding is when the innermost core of the pan is made from a magnetic material, such as aluminium or copper. Surrounding this core are several layers of cladding, or fused-together stainless steel. This improves even heat transfer and makes stainless steel pans a good choice for any stove, including induction tops.
Stainless steel pans are long-lasting, durable, easy to clean, typically dishwasher-safe, and non-reactive, meaning you can cook acidic foods without worrying about discolouration or metallic tastes.
Stainless steel pans may leach heavy metals into food if cooking acidic foods for long periods of time. They can also be prone to corrosion, depending on the grade of steel. Food may also stick to the pan more easily than with non-stick alternatives.
Heat the pan on low, then add your cooking oil. Only increase the heat after the oil is in, otherwise, the pan may warp. Once the oil is hot, add your food.
