Steel Cookware: Why Stainless?

Stainless steel is a popular choice for pots and pans because of its durability, heat retention, and ability to produce an excellent sear. It is an alloy of iron and carbon, enhanced with nickel and chromium—the shiny stainless look comes from the chromium, while nickel lends durability and protection against corrosion. Stainless steel is also non-porous, non-reactive, and doesn't have a coating, making it safe for cooking with high-acid foods. It can withstand very high temperatures without warping and is relatively low-maintenance. Stainless steel is also recyclable.

Stainless steel is non-reactive

The non-reactivity of stainless steel is due to its composition. Stainless steel is an alloy of iron and carbon, enhanced with nickel and chromium. The chromium gives stainless steel its shiny, stainless look, while nickel lends durability and protection against corrosion. The grade of stainless steel indicates the ratio of chromium to nickel, with 18/10 stainless steel being the highest grade. This grade of stainless steel is highly resistant to corrosion and rust and is commonly used for the cooking surface of cookware.

Stainless steel cookware is also popular due to its durability and longevity. It can withstand very high temperatures without warping and can last for generations when cared for properly. It is also easy to clean and maintain, with no need to worry about stripping seasoning or scratching coatings. Even if the finish is scratched, it can usually be restored to its original shiny finish.

In summary, the non-reactivity of stainless steel makes it an ideal material for pots and pans. It won't react with acidic ingredients, is resistant to corrosion and rust, and is easy to clean and maintain. These properties, along with its durability and heat distribution capabilities, make stainless steel a popular choice for both professional and home kitchens.

Stainless steel is durable

Stainless steel is an alloy of iron and carbon, enhanced with nickel and chromium. The chromium is responsible for the "stainless" look of the metal, while nickel lends durability and protection against corrosion. Stainless steel is highly durable and can withstand very high temperatures without warping. It is also resistant to rust, scratching, and breaking down when exposed to acidic ingredients or high temperatures.

Stainless steel is a popular material for pots and pans because it is strong and long-lasting. It is resistant to corrosion and rust, and it won't react with acidic ingredients like tomatoes or wine, which can produce metallic flavours in other types of cookware. Stainless steel can also handle ultra-high heat, making it ideal for searing steaks or sautéing. It is also much lighter than cast iron, making it easier to manoeuvre and safer to use.

The durability of stainless steel means that it can last for generations when cared for properly. It is non-porous and does not contain any coatings, making it one of the safest materials for cookware. Additionally, stainless steel is low-maintenance and easy to clean. While it is prone to sticking, it does not have a coating or layers of seasoning to worry about, so you can be a little more rough when cleaning.

To maintain the durability and longevity of stainless steel cookware, it is important to clean and maintain it properly. Always allow the cookware to cool completely before washing, and avoid using abrasive cleaning products, steel wool, or harsh brushes as these can scratch the surface. For stuck-on messes, you can briefly soak the cookware or use a strong solvent like Bar Keepers Friend to make quick work of the mess.

Stainless steel is recyclable

Stainless steel is 100% recyclable. It is one of the major benefits of using stainless steel, aside from its physical properties. Because it does not contain any coatings or plastics, stainless steel appliances can be recycled and turned into new products. Stainless steel recycling seeks to refine and reuse stainless steel parts so the metal doesn't go to waste.

Stainless steel recycling falls into two main categories: reclaimed scrap and industrial scrap. Reclaimed scrap comes from finished products that have already been used, such as an old construction pipe. Industrial scrap refers to excess stainless steel trimmings or scraps left over from the manufacturing process, such as the leftover pieces of sheets or trimmed rods.

Recycling stainless steel is not just eco-friendly, it's also cost-effective. According to research published in 2006 by the British Stainless Steel Association, recycling accounted for savings of nearly 33% of the energy used in current austenitic stainless steel production worldwide. In a perfect scenario, where all stainless steel is made from 100% recycled stainless, global energy consumption in stainless steel production would drop by a further 51%.

Recycling stainless steel is also beneficial from a financial standpoint. Stainless steel scrap—even of lower-end alloys—is always in demand. Recycled stainless scrap comprises up to 60% of new stainless steel. You can make “new stainless” from 100% recycled scrap, but there is rarely enough scrap to use because stainless steel is so durable.

Stainless steel is low-maintenance

Stainless steel is a low-maintenance material for pots and pans. It is easy to clean and can be washed in a dishwasher without adverse effects. It is also non-reactive, meaning it won't rust, scratch, or break down when exposed to acidic ingredients or high temperatures. Stainless steel is also resistant to corrosion and rust, and it can always be restored to its original shiny finish.

The maintenance costs for stainless steel are usually low. Routine maintenance is quick, inexpensive, and simple. A biannual maintenance schedule is recommended for ideal or indoor conditions. For harsh environments, a more comprehensive quarterly maintenance schedule may be necessary. Routine surface care involves rinsing with water to remove grit, wiping with a lubricant, and visually inspecting for stains.

To address more challenging stains and discolourations, a ceramic non-stick cleaner can be used to lift away discolourations without scratching the stainless steel surface. For burnt-on residue, a mixture of water, baking soda, and heat can help loosen the burnt bits, which can then be gently scrubbed with a non-abrasive sponge.

To maintain the exterior of stainless steel pots and pans, a mixture of water and baking soda can be applied and gently rubbed in the direction of the grain, followed by a rinse and polish with a soft cloth. To keep pots and pans in their original condition, avoid stacking them directly on top of each other, as this can cause scratching. Instead, hang them or use pan protectors when nesting them inside one another.

While stainless steel is low-maintenance, it is not maintenance-free. Proper care and maintenance are required to prevent scratches, discolouration, and heat tint. Abrasive cleaning products, steel wool, and harsh brushes should be avoided, as they can scratch the finish. Additionally, always hand wash stainless steel pots and pans, as harsh detergents and dishwashers can cause scratches and discolouration and damage the aluminium layers.

Another important consideration is to avoid adding salt to a cold pan or to water that is not boiling, as this can lead to tiny divots in the pan known as pitting. While pitting does not affect the pan's performance, it cannot be removed.

Stainless steel distributes and retains heat well

Stainless steel is a popular choice for pots and pans because it is a great conductor of heat. It is also highly durable and long-lasting.

Stainless steel is an alloy, or mixture, of several metals. The primary component is iron, mixed with small amounts of other metals, mainly chromium and trace amounts of carbon, manganese, copper, and nickel. The exact ratio varies from manufacturer to manufacturer and depends on the intended use of the metal.

The best stainless steel cookware often has an aluminium or copper core. This is because these metals are great conductors and give the steel more even heat distribution and retention. Copper is the best heat conductor of any material used to make cookware. It heats up and cools down rapidly, giving you maximum control over the application of heat.

Stainless steel is also prized as an interior cooking surface because it does not react with acidic or alkaline foods and won't pit or scratch easily. This is an important quality as it promises a certain purity to whatever gets cooked in it; it will not discolour foods or impart a metallic flavour, no matter what is cooked.

Stainless steel is also incredibly easy to clean and maintain. Unlike materials like carbon steel or unfinished cast iron, you won’t need to worry about stripping the seasoning or scratching the coating. And you can pretty much always restore it to its original shiny finish, no matter how grimy or burnt-looking it is.

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