Choosing The Right Stainless Steel Cookware

Stainless steel is a popular choice for pots and pans in the kitchen due to its durability, high heat retention, and ability to achieve an excellent sear. It is an alloy, or mixture, of several metals, mainly iron, chromium, and trace amounts of carbon, manganese, copper, and nickel.

When selecting stainless steel pots and pans, there are several factors to consider:

- Material: While stainless steel is the main material, it is often paired with other materials like aluminum and copper to improve heat conduction.

- Number of layers: Stainless steel cookware may be advertised as three-ply or five-ply, indicating the number of layers of metal in the pot or pan. More layers are thought to increase durability but also make the cookware heavier.

- Included pots and pans: Look for a set that includes a variety of pots and pans of different sizes to suit your cooking needs.

- Handles: Opt for larger, longer, and wider handles that make maneuvering easier and stay cooler during cooking.

- Lids: Consider whether you prefer stainless steel or tempered glass lids, which allow you to see inside the pot or pan during cooking.

- Grade of stainless steel: The grade of stainless steel indicates its quality, with 304 and 316 series being the most common and durable. Lower grades like the 200 series are cheaper but less corrosion-resistant and not induction-compatible.

Stainless steel is safe, durable, and can handle high heat

Stainless steel is an alloy of steel and chromium, and sometimes nickel and iron. It is a safe, durable, and versatile option for cookware. Stainless steel is non-reactive, meaning it won't discolour or affect the taste of your food. It's also safe to use with acidic foods and won't leach toxins into your meals. Stainless steel is easy to maintain and won't chip, scratch, or warp easily. It's also oven-safe and compatible with gas, electric, ceramic, and induction hobs.

Stainless steel is a poor heat conductor, so it's important to choose a set with a thick bottom, often sandwiched with layers of copper or other heat-conducting metals. This will ensure even heat distribution and prevent hot spots. Stainless steel with a thicker bottom and multiple layers of metal will be pricier, but it's a worthwhile investment for its durability and heat distribution.

When cooking with stainless steel, always heat the pan on low, then add your cooking oil, and only then increase the heat. This will prevent your pan from warping. To clean your stainless steel pans, always wait for them to cool down before washing with soap, water, and a sponge. Avoid harsh scourers unless absolutely necessary, as they can scratch the pan.

Stainless steel is non-porous and non-reactive

Stainless steel is an alloy of iron, chromium, and other elements such as molybdenum, carbon, nickel, and nitrogen. Its resistance to corrosion is due to its chromium content of at least 10.5%, which forms a protective passive film that shields the material from oxidation and self-heals in the presence of oxygen. This protective layer makes stainless steel non-porous and non-reactive.

The non-porous nature of stainless steel means that it does not have voids or pores within its structure. This is important because porous materials can absorb liquids and gases, which can affect their properties and durability. A non-porous surface is also easier to clean and sanitise, making it ideal for use in environments where hygiene is critical, such as food processing and pharmaceuticals.

The non-reactivity of stainless steel is due to its corrosion-resistant properties. Stainless steel does not react with food, making it a great choice for meal preparation and cooking. It can also withstand high temperatures without warping, making it suitable for use in ovens and on induction hobs. Additionally, its non-reactivity means it can be used with acidic foods without worrying about discolouration or metallic tastes.

While stainless steel is generally non-porous, it can become porous due to poor manufacturing processes, exposure to corrosive environments, and the presence of impurities. Therefore, it is important to select high-quality stainless steel cookware to ensure that it remains non-porous and non-reactive.

Stainless steel is recyclable, versatile, and easy to clean

Stainless steel is one of the most sustainable materials available. It is 100% recyclable, and can be recycled over and over again without losing strength or durability. This makes it a great choice for the environment, as it reduces the demand for new raw materials and the energy needed to produce new metal. In fact, about 60% of stainless steel products are made from recycled stainless steel.

Stainless steel is also incredibly versatile. It is used in a wide range of applications, from kitchen utensils and appliances to construction materials. It is one of the strongest and most versatile metals, which is why it has become a staple in most kitchens. Stainless steel pots, pans, mixing bowls, and utensils are common because they are durable and do not rust or corrode easily. It is also one of the easiest metals to recycle, which makes it a cost-effective option for manufacturers.

Another benefit of stainless steel is that it is easy to clean and has a long lifespan. Stainless steel appliances can be easily wiped down and sanitised, and they do not fade or become discoloured over time. They are also non-reactive, so you can cook acidic foods without worrying about discolouration or a metallic taste. Stainless steel is also one of the best options for cooking eggs, as food is less likely to stick to the pan.

Stainless steel is magnetic and induction-compatible

Stainless steel is a popular choice for cookware because it is durable, easy to clean, and stylish. It is also versatile, working on gas, electric, ceramic, and induction hobs. However, not all stainless steel is compatible with induction cooktops.

Induction cooking works by creating a magnetic field between the pot and the magnetic coils beneath the cooking surface. This means that for a pot or pan to be compatible with an induction cooktop, it must be made with ferromagnetic materials, such as iron or another material with magnetic properties. While many types of stainless steel cookware are induction compatible, not all are.

To determine whether your stainless steel cookware is induction compatible, you can perform a simple test using a magnet. Hold the magnet to the bottom of the pot or pan. If the magnet clings to the underside, the cookware will work on an induction cooktop. If there is no pull on the magnet, the cookware is not induction compatible.

Cheaper stainless steel pans may be made with a "sandwich" construction, with a stainless steel plate attached to the bottom of the pan to make it induction compatible. While these pans will work on induction cooktops, they will not heat as evenly as pans made entirely from ferromagnetic materials, resulting in hot or cold spots.

When choosing stainless steel cookware for an induction cooktop, look for stainless steel 432 or ferritic stainless steel, which have magnetic properties and will work effectively on induction stoves. Avoid stainless steel with a high nickel content, as this will block the magnetic field and prevent the cookware from working on an induction cooktop.

Stainless steel is lightweight and easy to manoeuvre

Stainless steel is also recyclable, which is a huge plus for environmentally conscious consumers. It is one of the strongest and most versatile metals, and it doesn't usually lose its shape or crack easily. It is also easy to clean and has a long lifespan. Stainless steel appliances are simple to wipe down and sanitise, and they don't fade, discolour, or rust easily.

When shopping for stainless steel cookware, look for larger, longer and wider handles that make manoeuvring easier and stay cool during cooking. Stainless steel handles are also preferable to plastic or other types of handles as they can typically withstand higher oven temperatures.

Frequently asked questions