Tillie Doyle
Stainless steel pans are a versatile, long-lasting, and relatively low-maintenance option for your kitchen. They are compatible with a wide range of cooking methods, including searing, stir-frying, braising, and grilling. They are also oven-safe and induction-compatible. When shopping for a stainless steel pan, there are a few key features to look out for to ensure you're getting a quality product. Firstly, check the grade of stainless steel – the highest grade is 18/10, which indicates a higher ratio of chromium to nickel, making the pan more durable and oven-safe. You should also look for a pan that is fully-clad, meaning it has a core of highly conductive metal like aluminium or copper sandwiched between layers of stainless steel for better heat conduction and distribution. The number of layers is indicated by the ply – a 3-ply or 5-ply pan will distribute heat more evenly and reduce the likelihood of hot spots. Additionally, look for a pan with a sturdy, comfortable handle and a helper handle for larger pans. While stainless steel pans are generally dishwasher-safe, hand-washing is recommended to avoid damaging the surface and to prevent warping.
| Characteristics | Values |
|---|---|
| Material Quality and Grade | 18/10 is the highest grade, indicating a higher ratio of chromium to nickel, which makes the pan stronger and more durable. |
| Ply | Refers to the number of layers of metal. 5-ply pans are heavier and take longer to heat up but retain and distribute heat better. |
| Oven-safe | Most high-quality stainless steel is rated for temperatures up to 500°F. |
| Induction-compatible | Look for the phrase "induction-compatible" or the induction symbol, which looks like a coil of wire. |
| Handle | Should be sturdy and comfortable, with a "helper handle" for larger pans. |
| Price | A high-quality stainless steel pan will cost upwards of $100, with stock pots costing at least $200. |
| Maintenance | Stainless steel is easy to maintain and won't chip, scratch, or warp easily. |
| Cleaning | Avoid using the dishwasher as it can damage the surface of the pan. Instead, wash by hand with soap and water, and dry thoroughly with a microfiber cloth to prevent water spots. |
| Warping | To avoid warping, always let the pan cool down before cleaning and avoid placing a hot pan under cold water, which can cause thermal shock. |
| Stuck-on food | For stuck-on food, fill the pan with soapy water, bring to a boil, and scrape with a spatula or wooden spoon. |
| Discoloration | To remove discoloration, use a mixture of vinegar or lemon juice and water (1 part acid, 2 parts water), bring to a boil, let cool, then wash as normal. |
What You'll Learn
Oven compatibility
- Stainless steel, due to its high melting point, is generally considered oven-safe. However, not all stainless steel pans are created equal, and some may not be suitable for high oven temperatures.
- When purchasing a stainless steel pan for oven use, opt for high-quality "cladded" or layered stainless steel cookware. This type of cookware is made of different layers of metal, such as stainless steel and aluminium, sandwiched together.
- Look for stainless steel grades like 18/10 Stainless Steel and either 304 or 400-grade stainless steel, which are more durable and better suited for oven use.
- Avoid pans with aluminium bases, as they may not withstand high oven temperatures.
- Ensure that the handles of your pan are oven-safe. Wooden or plastic handles are not oven-safe and may melt at high temperatures, even if the body of the pan is oven-compatible.
- Stainless steel pans with metal handles are a safer option for oven use, similar to cast-iron skillets, which are entirely made of metal.
- Some non-stick skillets may also be oven-safe, but it's important to check the manufacturer's instructions. These pans usually have specific temperature limits and should not be used under the broiler.
- Consider the weight of the pan if you plan to move it between the stove and the oven. Cast iron skillets, for example, can be quite heavy, while stainless steel skillets are lighter and easier to handle.
- Additionally, check for oven-safe symbols or phrases like "induction-compatible" on the packaging to ensure the pan can be used on different cooktops.
- Always refer to the manufacturer's guidelines to confirm if your specific pan model is suitable for oven use and follow any special instructions provided.
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Hob compatibility
When it comes to hob compatibility, there are several factors to consider when choosing a stainless steel pan. The type of hob you have will determine the best type of pan to use for optimal cooking results. Here are some guidelines for choosing a stainless steel pan based on different types of hobs:
Gas Hobs:
Gas hobs are known for their versatility and can accommodate various pan types. Stainless steel pans are a popular choice for gas hobs due to their durability and even heat distribution. To ensure optimal cooking performance, look for stainless steel pans with a heavy bottom. Additionally, flat-bottomed pans are not a requirement for gas hobs as the pans are suspended over the flame on pan supports. This means you have the freedom to choose from a variety of pan materials, such as aluminium or copper, in addition to stainless steel.
Electric Hobs:
Electric hobs require a flat-surfaced pan to ensure full contact with the hob's surface. Therefore, when choosing a stainless steel pan for an electric hob, it is crucial to select one with a flat base. While the choice of pan material is flexible, ensuring a flat bottom on the pan is essential for effective cooking on an electric hob.
Ceramic Hobs:
For ceramic hobs, flat-bottomed pans are essential to ensure maximum contact with the heat source. Stainless steel pans with flat bases and substantial weight are ideal for ceramic hobs as they distribute heat evenly and offer excellent searing and browning capabilities. Keep in mind that some stainless steel pans may leave marks on the ceramic hob, so choosing a pan with a smooth base is recommended.
Induction Hobs:
Induction hobs require pans with magnetic properties to function effectively. While most stainless steel pans are induction-safe, it's important to check their compatibility. Look for stainless steel pans labelled as "induction compatible" or with a distinctive symbol on the base indicating induction-friendliness. Additionally, you can test the compatibility by using a magnet – if it sticks to the bottom of the pan, it is made of a magnetic grade of stainless steel suitable for induction hobs.
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Material quality and grade
The quality and grade of the material are key factors to consider when choosing a stainless steel pan. Stainless steel comes in various grades, indicating the ratio of chromium to nickel in the alloy. The highest grade is 18/10, which has a higher chromium content, making it more durable, oven-safe, and resistant to warping and dents. Lower grades such as 18/8 are also available, but they may not offer the same level of durability and heat resistance.
When shopping for stainless steel cookware, look for products made from high-grade stainless steel, preferably 18/10. This grade of steel is commonly found in restaurant kitchens due to its strength and heat-resistant properties. High-quality stainless steel cookware will also be induction-compatible, so look for this indication on the packaging or the induction symbol, which resembles a coil of wire.
In addition to the grade of steel, the construction of the pan is important. Stainless steel pans are often described as "3-Ply" or "5-Ply," indicating the number of layers of metal used in their construction. The "ply" refers to the layering of conductive metals like aluminum or copper with the stainless steel to improve heat conduction, retention, and distribution. A higher number of layers generally translates to better heat distribution and resistance to warping.
When considering the material quality and grade, it is also worth noting that most high-quality stainless steel cookware will have a sturdy, comfortable handle and a "helper handle" for larger pans. Additionally, look for features like a "Stay Cool Handle" to prevent overheating and ensure safe handling during extended cooking periods.
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Cleaning and maintenance
Before Cooking
Before you start cooking, ensure your food is not too cold. Let it sit on the countertop for 10-15 minutes to adjust to room temperature. This will help prevent food from sticking to the pan.
During Cooking
Avoid adding salt to a cold pan or to water that is not yet boiling. This can lead to tiny divots in your pan known as pitting, which are irreparable.
After Cooking
Always let your pan cool down before cleaning. Placing a hot pan under cold water can cause thermal shock and risk warping the pan.
Everyday Cleaning
For everyday cleaning, scrub your pan with hot soapy water and a non-abrasive sponge. Dry your pan immediately after washing to prevent water spots.
Removing Stuck-On Food
If food bits are stuck to the pan, fill the pan with enough soapy water to cover the residue. Bring to a boil and scrape with a spatula or wooden spoon. Allow the pan to cool, then wash as usual.
Removing Stains
To remove chalky white spots caused by a reaction with calcium in hard water, boil a mixture of vinegar or lemon juice and water in your pan (1 part vinegar/lemon juice to 2 parts water). Let it cool, then wash as normal.
To remove rainbow stains caused by overheating, rub the pan with a solution of diluted vinegar and a non-abrasive scrubber. Rinse and dry the pan.
General Polishing
For general polishing and to bring your pans back to mint condition, use a stainless steel cleaner.
What Not to Do
- Do not use the dishwasher to clean your pans, as harsh detergents can damage the surface and loosen the handles.
- Do not use abrasive tools like steel wool or harsh brushes/scrubbers, as these can scratch the finish.
- Do not use bleach or oven cleaner, as these can permanently damage the surface.
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Durability and longevity
Stainless steel pans are a great investment for your kitchen. They are durable, long-lasting, and relatively low-maintenance. Here are some key factors that contribute to the durability and longevity of stainless steel pans:
Material Quality and Grade
The grade of stainless steel is an important indicator of its quality and durability. The highest grade is 18/10 Stainless Steel, which has a higher percentage of chromium, making it particularly strong and resistant to corrosion and rust. Lower grades such as 18/8 are also available, but they may not offer the same level of durability.
Ply Construction
Stainless steel pans are often "cladded" or layered with other conductive metals like aluminum to improve heat conduction, retention, and distribution. These pans are referred to as "ply" pans, with the number indicating the number of layers. For example, a 5-ply pan has five layers of metal, making it more durable, resistant to warping and dents, and better at distributing heat evenly.
Oven-Safe and Induction-Compatible
High-quality stainless steel pans are often oven-safe and can withstand high temperatures. Look for pans that are rated for temperatures up to 500°F (or 360°C). Additionally, if you have an induction cooktop, ensure that the pan is induction-compatible or made from ferritic (magnetic) steel.
Proper Cleaning and Maintenance
Proper cleaning and maintenance are crucial for extending the lifespan of your stainless steel pans. Avoid using harsh detergents, steel wool, or abrasive cleaning tools as they can scratch the surface and damage the finish. Instead, opt for hand washing with mild soap and a non-abrasive sponge. Dry your pans thoroughly after washing to prevent water spots and ensure they have cooled down before cleaning to avoid warping.
Avoiding Common Mistakes
There are several common mistakes to avoid when using and caring for your stainless steel pans. Do not put them in the dishwasher, add salt to cold water, or neglect to remove calcium buildup. Additionally, always preheat your pan and add oil before cooking to prevent food from sticking.
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Frequently asked questions
Stainless steel pans are durable, long-lasting, and relatively low-maintenance. They are also non-reactive, meaning they won't corrode or rust easily, and can withstand high temperatures.
The highest grade is 18/10 stainless steel, which indicates a higher ratio of chromium to nickel, making the pan stronger and more durable. It is also oven-safe.
Fully-clad pans have a cooking surface and walls made from full sheets of bonded metal, usually with a core of conductive aluminium. Disc-bottom pans have an aluminium disc welded to the bottom, which prevents heat from distributing evenly.
Always preheat your pan before cooking and add a thin layer of cooking oil. You can test if the pan is hot enough by adding a drop of water – it should form beads that bounce around the pan.
Always allow the pan to cool before cleaning with soap, water, and a sponge. Avoid harsh scourers and always dry your pan straight after washing to prevent water spots.
