Stainless Steel Cookware: Overhyped And Overpriced

Stainless steel pots and pans are popular because they are durable, versatile, and compatible with all cooktops. However, they do have some drawbacks. For instance, stainless steel cookware can be incredibly expensive, heavy, and difficult to clean. Food tends to stick to the surface, and the cooking performance varies drastically between brands. Additionally, stainless steel is a poor conductor of heat, so it can be challenging to get the right temperature for cooking certain types of food.

Stainless steel pans are difficult to clean

Stainless steel pans are notoriously difficult to clean. They are not non-stick, so food can easily become stuck to the pan. This is especially true if the pan is overheated, which can also cause a "heat tint", resulting in blotchy blue and brown stains on the surface.

To avoid this, it is recommended that you heat the pan on low, add oil, and only then increase the heat. You should also avoid overheating the pan by ensuring that the burner is on a medium setting. If you are using extra-virgin olive oil or sesame oil, be aware that these burn at a lower temperature than other oils.

If you do end up with stuck-on food, you can try soaking the pan in soapy water and then cleaning it with a sponge or brush. Avoid using harsh scourers like steel wool, as these could scratch the pan.

Another issue that can arise when cleaning stainless steel pans is water spots, which occur when the metal comes into prolonged contact with the oxygen in water. To avoid these, be sure to dry your pan as soon as you finish washing it.

Finally, stainless steel pans can also develop chalky white spots, which are caused by the steel reacting with calcium, an ingredient in hard water. To remove these spots, you will need to use an acidic substance like vinegar or lemon juice. Add a mixture of vinegar or lemon juice and water to the pan (1 part acid to 2 parts water), bring it to a boil, let it cool, and then wash as normal.

They are expensive

Stainless steel cookware is expensive because of the high-quality materials used in its construction. It is made from a combination of durable materials such as steel, chromium, aluminium, copper, carbon, manganese, nickel, and molybdenum. The inclusion of these materials, particularly aluminium or copper, enhances the heat conductivity of stainless steel cookware, allowing for faster and more even heat distribution.

The bonded construction of stainless steel cookware is a complex and time-intensive process, which contributes to the higher price tag. The manufacturing process involves layering or bonding aluminium or copper throughout the pan, not just at the base. This construction technique ensures that heat is distributed evenly across the cooking surface, resulting in improved cooking performance.

The price of stainless steel cookware can vary significantly depending on the brand and place of manufacture. For example, brands like All-Clad, which manufacture their products in the United States, tend to be more expensive than brands like Cuisinart, which produce their cookware in China. Additionally, fully-clad stainless steel cookware, where the core material extends throughout the pan, is more costly than impact-bonded cookware with a base layer of aluminium or copper.

It is worth noting that while stainless steel cookware may be more expensive upfront, it is a long-term investment. Stainless steel is highly durable and resistant to rust, flaking, chipping, and staining. With proper care, stainless steel cookware can last a lifetime, making it a cost-effective choice in the long run.

They are heavy

Stainless steel cookware is heavy. For example, a 12-inch stainless steel pan weighs around 3 pounds, whereas a similar-sized non-stick pan weighs around 2.5 pounds. Stainless steel cookware tends to be heavier because it is often made with multiple layers of metal to improve heat conductivity. For instance, tri-ply stainless steel pans have three layers of metal, while five-ply pans have five layers. The additional layers of metal add weight to the cookware, making them heavier than single-ply or single-layer pans.

The weight of stainless steel cookware can be a disadvantage for some people, especially those who have difficulty lifting heavy objects. The weight of the cookware can make it challenging to handle, particularly when cooking large or heavy meals. Additionally, the weight can make it more difficult to manoeuvre the cookware on the stovetop or in the oven.

However, the weight of stainless steel cookware also has some benefits. Heavier cookware is often more durable and less likely to warp or bend. The extra weight can also help with heat retention, as heavier cookware tends to hold heat better and distribute it more evenly.

Overall, while the weight of stainless steel cookware can be a drawback for some, it also contributes to its durability and heat retention properties. It is important to consider your own needs and preferences when deciding whether to use stainless steel cookware. If you find the weight of stainless steel pans challenging to manage, you may want to consider lighter alternatives or invest in a high-quality, lightweight stainless steel option.

They require cooking skills

Stainless steel cookware is not for amateur chefs. It requires some cooking skills and experience to use it properly. While stainless steel is durable and can handle high temperatures, it is easy to get the pan too hot, which will scorch your food. On the other hand, if you don't get the pan hot enough, your food will stick. You need to be able to manage the temperature well.

For example, when cooking with stainless steel, it is important to heat the pan on low, then add your cooking oil, and only then increase the heat. This guarantees that food will cook beautifully and not cling to the pan. To know when a stainless steel pan is hot enough for oil, add a splash of water to your heated pan. It should form beads that bounce around the pan and join together to form one large bead. If the water fizzles and foams but doesn't form beads, your pan is too cold. If it forms lots of small beads that evaporate quickly, instead of bouncing around the pan and collecting into one bead, the pan is too hot.

Another example is that you need to be careful when cooking eggs, fish, and other delicate ingredients. You can minimize food sticking by preheating the pan and greasing the cooking surface with plenty of oil. Also, never overheat the pan. Since the aluminum or copper core conducts heat so well, you rarely need to exceed medium heat when cooking on the stove—the one exception is boiling.

If you're a beginner cook, it is recommended to start with a non-stick pan, which is more forgiving, a breeze to clean, and doesn't burn food as easily. Although stainless steel is definitely worth the investment, you need to have some experience in the kitchen to make the most of it.

They are inconsistent

Stainless steel cookware is known for its durability, versatility, and compatibility with all cooktops. However, one of its drawbacks is its inconsistent cooking performance. Here are some reasons why stainless steel pots and pans can be inconsistent:

Core Materials and Thickness:

The performance of stainless steel cookware varies between brands due to differences in core materials and thickness. Some stainless steel cookware has an aluminium or copper core, which enhances heat conductivity and distribution. Other cookware may have a "sandwich base," where the heat-conducting layer is only at the base, which can result in uneven heat distribution.

Fully-Clad vs Impact-Bonded:

Stainless steel cookware can be fully-clad or impact-bonded. In fully-clad cookware, the heat-conducting material, such as aluminium or copper, is layered throughout the pan, ensuring even heat distribution. In contrast, impact-bonded cookware has a plate bonded to the bottom of the pan, which can lead to uneven heat distribution up the sides.

Number of Ply:

The number of layers, or ply, in stainless steel cookware also affects its performance. Tri-ply pans have three layers, making them lightweight and faster to heat up. On the other hand, five-ply pans have five layers, making them heavier and slower to heat up but better at retaining and distributing heat.

Brand and Price:

The brand and price of stainless steel cookware can also impact its consistency. Cheaper brands may deliver inconsistent cooking performance, while higher-end brands like All-Clad, Calphalon, and Made In are known for their consistent results.

User Experience and Technique:

The performance of stainless steel cookware can also depend on the user's experience and technique. Stainless steel cookware requires practice and skill to use effectively. It is less forgiving than non-stick pans, and food can burn or stick if the heat is too high or the cooking surface is not properly greased.

Frequently asked questions