Ella Walter
Stainless steel is considered one of the safest materials for cookware. It is non-porous, has no coating that can chip off, and is highly durable. It is also non-reactive, meaning it won't produce metallic flavours when cooking with acidic ingredients. When buying a stainless steel pan, it is important to consider the weight of the pan, the type of metal used, and the brand's reputation. A heavier pan with a thicker base will be more sturdy and less susceptible to dents. Stainless steel with an aluminium or copper core will have better heat conductivity. Additionally, choosing a reputable brand with a history of producing quality products can ensure the pan's longevity.
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What You'll Learn
- Heft: A good pan will have a certain heft, indicating more material was used to make it
- Heat conduction: Look for a copper or aluminium core to improve heat conduction
- Durability: Stainless steel is durable, but look for 18/10 stainless steel for the highest grade
- Maintenance: Stainless steel is easy to maintain and can be restored to its original shine
- Corrosion resistance: High-quality stainless steel is resistant to corrosion and holds up well over time
Heft: A good pan will have a certain heft, indicating more material was used to make it
Heft, or weight, is an important indicator of quality when it comes to stainless steel pans. A good pan will have a certain heft, which means that more material was used to make it. This makes the pan more expensive to produce and, therefore, pricier to buy.
A heavier pan is sturdier and less susceptible to dents and dings. It will also distribute heat more evenly, reducing the likelihood of hot spots and cooking your food more evenly. Stainless steel is a poor conductor of heat, so a heavier pan with a copper or aluminium core will improve its heat conductivity.
When shopping for a stainless steel pan, you can use heft to determine its quality. Five-ply pans, for example, are heavier than tri-ply pans, and take longer to heat up. However, they retain and distribute heat better, keeping your food warm for longer once off the hob.
If you are shopping online and cannot lift the pan yourself, check reviews to see if anyone mentions the heaviness or sturdiness of the pan.
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Heat conduction: Look for a copper or aluminium core to improve heat conduction
Stainless steel is a poor conductor of heat. To improve heat conduction, look for a stainless steel pan with a copper or aluminium core. Copper is a much better conductor of electricity and heat than aluminium, but the practical differences between the two in cookware are probably not significant. Copper is also more expensive than aluminium, with an aluminium core needing to be three times thicker than a copper core to achieve the same heat distribution.
Stainless steel pans with a copper or aluminium core are usually multi-ply, with a layer of copper or aluminium sandwiched between two layers of stainless steel. This helps distribute heat evenly across the cooking surface, preventing hot spots and cooking your food evenly.
Some examples of stainless steel pans with aluminium cores include the Calphalon Signature Stainless Steel Cookware Set, the Made In Cookware premium 5-ply, and the 360 Cookware Waterless Cookware. An example of a stainless steel pan with a copper core is the Demeyere Atlantis, which has multiple layers of aluminium and a thick copper layer.
It's important to note that while copper and aluminium cores improve heat conduction, they can also be damaged by harsh detergents in dishwashers. Therefore, it's recommended to always hand wash your pan to maintain its durability.
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Durability: Stainless steel is durable, but look for 18/10 stainless steel for the highest grade
Stainless steel is known for its durability, but not all stainless steel is created equal. The highest grade of stainless steel is 18/10, which contains 18% chromium and 10% nickel. These two elements are added to stainless steel to help reduce rust, enhance shine, and increase durability. The higher percentage of chromium in 18/10 stainless steel makes it particularly strong and durable.
The addition of chromium to the stainless steel surface protects it from acid-causing rust that may be present in certain foods or water. Nickel, on the other hand, prevents corrosion and adds luster and shine to the flatware's surface. 18/10 stainless steel is also resistant to corrosion and warping due to thermal shock, making it suitable for extreme temperature changes.
When shopping for stainless steel cookware, it's important to consider the thickness of the base and sides. A good quality stainless steel pan will have a certain ""heft" to it, indicating that more material was used in its construction and making it sturdier and less susceptible to dents and hot spots. A heavier pan will also distribute heat more evenly, resulting in more uniform cooking.
It's worth noting that not all 18/10 stainless steel performs the same way. Factors such as fabrication methods and the specific type of steel used can affect the characteristics and performance of the final product. For example, All-Clad and Cuisinart both use 18/10 stainless steel, but the Cuisinart option is less durable and scratches more easily.
To ensure the highest quality and durability in your stainless steel cookware, look for products made with 18/10 stainless steel and consider the weight and thickness of the pan to ensure even heat distribution and longevity.
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Maintenance: Stainless steel is easy to maintain and can be restored to its original shine
Stainless steel pans are easy to maintain and can be restored to their original shine with a few simple steps. Here are some maintenance and cleaning tips to keep your stainless steel pans looking like new:
Maintenance Tips:
- Always hand wash your pans, even if they are labelled as dishwasher-safe. Dishwashers use harsh detergents that can cause scratches and discolouration and can damage the aluminium layers in your pan.
- Avoid using metal utensils or knives directly in the pan as they can scratch the finish.
- To prevent food from sticking, preheat your pan before adding oil, then wait until the oil is hot before adding food.
- Avoid adding salt to a dry pan or before water is boiling, as this can cause tiny divots in your pan known as pitting.
Cleaning Tips:
- For everyday cleaning, use hot soapy water and a non-abrasive sponge or soft cloth to wipe down your pan.
- For stuck-on food, fill the pan with soapy water, bring it to a boil, then use a wooden spoon or spatula to remove the residue. Wash as usual.
- For tougher messes, create a baking soda paste with a few spoonfuls of baking soda and some water. Apply this to the affected area, bring to a boil, and simmer until the water evaporates. Then, scrub away the buildup with a non-abrasive sponge and wash with hot soapy water.
- For deep cleaning or to restore shine, use a commercial cleaner like Bar Keepers Friend, following the manufacturer's instructions.
- To remove water spots, wipe the pan with a damp sponge sprinkled with baking soda, then rinse and dry.
- To prevent hard water residue, bring a mixture of one part vinegar to three parts water to a boil in the pan. Let it cool, then wash with soap and water.
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Corrosion resistance: High-quality stainless steel is resistant to corrosion and holds up well over time
Stainless steel is known for its corrosion resistance, which is due to its chromium content. Chromium forms a passive film that shields the underlying iron from oxidation and can self-heal when exposed to oxygen. This protective layer is what makes stainless steel electrochemically passive in corrosive environments. The more chromium, the better the resistance. Stainless steel with 11% or more chromium is considered corrosion-resistant, with the percentage ranging from 10.5% to 30%.
The addition of other elements, such as molybdenum, carbon, nickel, and nitrogen, can further enhance corrosion resistance. For example, nitrogen improves resistance to pitting corrosion and increases mechanical strength. Stainless steel with higher nitrogen content is more resistant to pitting corrosion, which appears as tiny holes that compromise the structural integrity of the material.
The environment in which stainless steel is used also affects its corrosion resistance. For instance, corrosion resistance decreases under reduced oxygen content, higher temperatures, and higher chloride contents. Therefore, it is essential to match the grade of stainless steel to the intended application to optimise its corrosion resistance and ensure long-lasting performance.
When it comes to cookware, stainless steel is a popular choice due to its durability and corrosion resistance. High-quality stainless steel cookware will have a certain "heft" to it, indicating that more material was used in its construction. This makes it sturdier and less susceptible to dents and hot spots, resulting in more even cooking.
To maintain the corrosion resistance of your stainless steel pans, it is recommended to hand wash them, as harsh detergents can cause scratches and discolouration. Additionally, always add salt to a heated pan, as salting a cold pan can lead to tiny divots known as pitting. While these divots do not affect the pan's performance, they cannot be removed.
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Frequently asked questions
A good quality stainless steel pan will have a certain heft to it, indicating that more material was used to make it. It will also be more sturdy and less likely to have hot spots, meaning your food will cook more evenly. Additionally, look for a pan made from 18/10 stainless steel, which is the highest grade, and therefore particularly strong and durable.
Stainless steel is considered one of the safest materials for cookware. It's non-porous, has no coating that can scratch or chip off, and won't react to high-acid foods. It's also extremely durable and long-lasting, and it's easy to maintain.
Look for a heavy bottom for even heating and a comfortable handle. Additionally, choose a brand that has a reputation for good quality.
Always make sure to hand wash your pan, even if it's labelled as dishwasher-safe, as harsh detergents can cause scratches and discolouration. For stuck-on messes, soak the pan in hot, soapy water, and use a solvent like Bar Keepers Friend to keep it in good shape.
Heat your pan over medium-high heat without oil. After about 3-5 minutes, drop a teaspoon of water into the pan. If the water beads up and dances around the pan in a formed droplet, it's preheated.
