Stainless Steel Cookware: Pure Or Not?

Stainless steel pots and pans are a great addition to your kitchen. They are durable, long-lasting, and can be used for a variety of cooking tasks, from steaming rice to braising chicken to simmering soup. They are also resistant to rust and corrosion. However, stainless steel is a poor conductor of heat, so to improve its heat distribution, it is often layered or clad with other metals such as copper or aluminium. This process is called cladding and results in even heating and reduced hot spots.

When choosing a stainless steel pot or pan, consider the number of layers or ply. Three-ply stainless steel, with an inner core of aluminium or copper, is a good option for most home cooks and offers improved heat distribution over single-layer stainless steel. Five-ply stainless steel, with alternating layers of stainless steel and conductive metals, provides even better heat distribution and is favoured by professional chefs.

Other factors to consider when choosing stainless steel cookware include weight and balance, oven and dishwasher safety, handle design and comfort, and the number and variety of pieces included in the set.

Stainless steel is a poor heat conductor

Stainless steel is an iron alloy that includes chromium and, sometimes, nickel or carbon. The addition of chromium to the metal lattice structure of stainless steel creates imperfections that slow the movement of electrons, making it a poor conductor of heat. This means that it takes longer to heat or cool stainless steel than other metals such as copper.

To compensate for its poor heat conductivity, stainless steel cookware is often made with a "cladding" or "sandwich" structure, where stainless steel is layered with a more conductive metal like copper or aluminium. This improves heat distribution, reducing hotspots and making the cookware more responsive to temperature changes.

While stainless steel is a poor heat conductor, it has several advantages for use in cookware. It is durable, resistant to rust, corrosion and staining, and easy to clean. It is also non-porous, preventing it from absorbing food particles or bacteria, ensuring a cleaner cooking experience. Additionally, stainless steel is safe to use as it does not shed material, emit toxins, or react with acidic foods.

Cladding improves heat distribution

Cladding is the process of layering or sandwiching stainless steel with other metals, such as aluminium or copper, and then bonding these layers together to form a single sheet of metal. This process is used to improve the heat distribution of stainless steel pots and pans, as well as improve their durability and conductivity. Stainless steel is durable and resistant to corrosion, but it is not the best at conducting heat. By cladding it with a layer of aluminium or copper, which are highly conductive materials, the benefits of both metals are combined. This results in even heat distribution, improved cooking performance, and versatility in cooking styles.

Cladding typically involves layering three or five layers of different metals together, which is where the terms "3-ply" and "5-ply" come from. 5-ply cladding is more resistant to scratching and warping and heats more quickly and evenly than 3-ply, but it is also more expensive. The number of layers in a piece of stainless clad cookware is referred to as "ply".

The process of cladding improves the heat distribution of stainless steel pots and pans by bonding together the excellent conductivity and heat distribution of aluminium or copper with the food-safe, anti-rust and corrosion-resistant properties of stainless steel. This results in even heat distribution, improved cooking performance, and versatility in cooking styles.

In addition to improving heat distribution, cladding can also enhance the mechanical strength and thermal resistance of stainless steel, making it more durable and resistant to failure. Cladding can also improve the weldability and finish of stainless steel, making it easier to work with and more aesthetically pleasing.

Stainless steel is durable and long-lasting

Stainless steel is an alloy of iron that is resistant to rusting and corrosion. It is an extremely durable metal that can withstand all kinds of impacts, severe heat, temperatures below freezing, and corrosion in alkaline solutions and chlorine-bearing environments.

Stainless steel is made up of carbon, iron, and more than 10.5% chromium. The chromium is an essential element that creates a protective layer to shield the steel from corrosion. This protective layer reduces the possibility of rusting, which makes stainless steel a vital tool for manufacturing tools used in wet environments. The higher the chromium content, the higher the corrosion resistance.

Stainless steel is also known for its strength and toughness. It can withstand substantial force before distorting or losing its shape. This makes it an excellent choice for kitchen appliances, construction tools, auto engineering, and structural integrity.

In addition to its durability, stainless steel is also known for its longevity. With proper care and maintenance, it can last for decades. It is easy to clean and maintain, and it is resistant to staining and rust.

Overall, stainless steel is an extremely durable and long-lasting material that is used in a wide range of applications due to its strength, corrosion resistance, and longevity.

Stainless steel is mildly reactive

Stainless steel is considered a safe cooking material. However, it is mildly reactive, meaning it can have a slight reaction with acidic foods.

Stainless steel is an alloy of iron that is resistant to rusting and corrosion. It contains iron with chromium and other elements such as molybdenum, carbon, nickel, and nitrogen, depending on its specific use and cost. The chromium content, which is typically more than 10.5%, forms a passive film that protects the material and self-heals in the presence of oxygen. This protective layer prevents further corrosion by blocking oxygen diffusion into the steel surface and thus prevents corrosion from spreading into the bulk of the metal.

While stainless steel is resistant to corrosion, it is not entirely non-reactive. The resistance of the protective layer depends on the chemical composition of the stainless steel, chiefly its chromium content. Stainless steel is considered mildly reactive because it can have a slight reaction with acidic foods. Acidic foods like tomatoes, citrus fruits, and wine can react with the metal during cooking or storage, imparting a metallic taste to the food. This reaction is more likely to occur with unlined stainless steel cookware.

To prevent this reaction, manufacturers may line the bottom of stainless steel cookware with copper or aluminum, which improves heat conductivity and reduces the likelihood of a reaction with acidic foods. Tin-lined pans are also a good option, as tin does not react with food.

Stainless steel is easy to clean

Stainless steel is known for its durability and resilience. It is resistant to rust, corrosion, and staining. This makes stainless steel pots and pans easy to clean and maintain. While stainless steel requires regular maintenance, it is simple to wipe away any unwanted streaks or smudges.

• Refer to the user manual for any specific cleaning instructions or recommended products.
• Avoid using harsh or abrasive materials such as scouring powders, steel wool, bleach, and ammonia, as these can scratch or discolour the surface.
• Use safe and gentle DIY cleaning solutions such as a mixture of vinegar and olive oil, dish soap and baby oil, or club soda.
• Clean with the grain of the metal to prevent streaks and reduce smudging.
• For stubborn stains, create a paste with baking soda and warm water, then gently rub it onto the surface using a clean microfiber cloth.
• For burnt-on residue, fill the pan with water and add a few tablespoons of baking soda. Bring the mixture to a boil and let it simmer before allowing the pan to cool and scrubbing gently.
• To maintain the exterior of your stainless steel pots and pans, create a paste with water and baking soda, gently rub it onto the surface, and then rinse and polish with a soft cloth.
• Avoid stacking stainless steel cookware directly on top of each other to prevent scratching.
• Rinse and wash stainless steel cookware immediately after use, especially if it has come into contact with salty or acidic foods, as prolonged exposure can cause discolouration.

Frequently asked questions