How to Choose Stainless Steel Cookware

How to choose the best Stainless Steel cookware? Stainless steel flatware has recently arrived in our kitchens. They are very comfortable, have a stylish appearance, the assortment is very wide. It is no coincidence that stainless steel is called the “century material”. For the manufacturing of stainless steel utensils, “steel 18/10” is often used – this sign means the percentage of chromium and nickel in the steel.

Stainless steel dishes are becoming more and more popular. It is heat-resistant, easy to clean, does not deform, and looks very attractive. Modern alloys do not emit any substances harmful to the body, and the food in high-quality products does not spoil for a long time. However, you need to choose the best stainless steel cookware  after evaluating it from different angles

Why do we use stainless steel cookware?

I am a huge fan of stainless steel cookware, and in fact, personally, it is my top choice.

But here’s the honest truth: stainless steel isn’t a great conductor of heat.

In fact, if you compare the thermal conductivity of different materials of cookware, you will find stainless steel at the very bottom of the list with conductivity (the ability to conduct heat) 16 times lower than that of aluminum. This means that it will take 16 times more to heat a stainless steel pan than an aluminum pan.

Second, it’s “sticky” cookware. If you are not a master of the art of stainless steel cooking, most foods will stick. And eggs…don’t even think about it!

So why even use it? The cause is despite the above factors I mentioned, stainless steel cookware comes with a long list of advantages.

Here are 10 I can think of:

1. It is permanent

You can hit it, scratch it and rub it. It still works. It is also much harder than aluminum or copper and has a much higher melting point than either. This makes it the most durable of all common cookware materials.

2. Looks good

It’s hard to beat the shiny, polished sheen of a good range of stainless steel.

3. Easy to maintain

You don’t need to pay special care, and if your stainless steel cookware looks a bit dull, all you need is a cup of vinegar and water to restore its shine and luster. Or a friend of some carpenter.

4. Satin-less steel cookware is non-reactive

You know pure copper and aluminum, which react with acidic food, stainless steel is relatively inert, that is, it does not react with food.

5. Great for roasting

Withstands high temperatures without problems.

6. It is versatile for any type of cooking

Stainless steel is also great for frying, steaming, frying, boiling, steaming, stewing, and charring. About what.

7. Excellent value for money

Stainless steel cookware sets are generally considered affordable but the real value lies in their durability. You’ll get years and years out of one frying pan or set.

8. It can be combined with aluminum or copper core.

Thus you can get the durability and non-reactive advantages of stainless steel, along with the conductivity of other materials.

9. Safe cookware option

With a few caveats, it’s one of the safest cookware choices in the world

10. It is non-toxic

Stainless steel cookware is scratch-resistant, non-toxic, long-lasting, and extremely durable for long time use. When buying stainless steel, be sure to buy food-grade stainless steel as this type tends to contain less nickel and/or chromium, which is more likely to leach into the food.

How to Choose Stainless Steel Cookware

How to Choose Stainless Steel Cookware

Step 1- Cast or stamped

To choose high-quality stainless steel cookware, you need to consider some criteria. Good dishes should have a “double” or even a “triple” bottom. It must also be stamped or cast. However, casting is much more expensive than stamping, which is less common in our kitchens. It has good consumer properties and lasts longer. But stamped cutlery often attracts modern buyers. And all because of the low price.

Step 2- Thickness and weight

How to choose stainless steel cookware! Stainless steel cookware does not have to be lightweight. Make sure to keep it on hand before buying. Pay attention to the thickness of the walls of the dishes – they should never be thin. The dishes should also be free from defects: dents, burrs, dents, and other things. Look at the quality of the paint. Remember that a matte surface cools faster than a glossy surface.

Step 3- Check the bottom layer

How to choose quality stainless steel cookware? Check if the bottom of the pan is even if it has distortions. This will determine how evenly the bottom layer of the food is heated. It is good if the inside of the dish has a grooved bottom – it is non-stick. In such a pot, food can be cooked without adding oil. This is especially important if you are on a diet or have a young child in your home.

Step 4-  Check product quality

Check the quality of the product packaging. It must close very tightly. The modern heat-resistant glass lids are very convenient – you can continue cooking without opening the pan.

Step 5- Check these things

To choose  the best stainless steel cookware- Pay attention to the additional useful details that a high-quality stainless steel bowl can have:

• Wooden handle allows you to dispense with oven mitts.

• Steam will escape from a small hole in the cap.

• Some models are equipped with a sensor that shows the temperature of the liquid in the fryer.

• Welded handles are the strongest.

• Modern removable handles that save more space in the cabinet;

• Some hands press on the lid when draining the hot broth.

Step 6- Buy from good stores

Buy pots from specialized stores. Obviously, buying it off the market is a bad idea. After all, such dishes will last a maximum of 3 years. No wonder they say a miser pays twice. So it is better not to steam the dishes, but immediately buy a dish that will serve you for a long time and, as they say, faithfully.

Step 7- Maintenance

After purchasing your tools, do not forget to take proper care of them. It is not very difficult to take care of stainless steel cookware, but nevertheless, it is necessary to do so. Use a soft sponge to clean the dishes with warm water and detergent. If you want to maintain the luster of steel for your dishes, you will have to polish it. Lime stains can be removed from the surface of stainless steel with vinegar or citric acid. If you adhere to all the rules of care, then your dishes will delight for many years after purchase.

Step 8 -Company reputation

Company reputation needs to consider when selecting the right choice. Last but not least, choose a brand that has a good reputation for high quality. As you can see from the options above, you can find a suitable set in almost any budget

 Step 9- Evaluate the appearance

Evaluate the appearance of fate. If it pleases you with its brilliance, then it is not only beautiful but also practical. According to experts, matte surfaces cool faster than glossy surfaces. (1)Therefore, if you buy shiny stainless steel dishes, then the food will remain hot for a long time.

Best stainless steel cookware sets

What is stainless steel?

When I didn’t know any better, I thought steel was just another element – like oxygen, carbon, aluminum, etc. But obviously, I know better now, that it isn’t.

Steel is an alloy consisting mostly of iron with up to 1.7% by weight of carbon. (2)

Steel is much stronger than regular iron but can rust and corrode. To make it resistant to rust and corrosion, it is also combined with chromium and other elements to get the form of stainless steel.

It’s the chrome that gives stainless steel its distinctive luster and mirror-like finish.

Stainless steel gets its name from the fact that it does not stain, tarnish or rust like steel.

Other elements such as molybdenum, nickel, and nitrogen are also added to stainless steel.


How do you care about/maintain stainless steel cookware?

While stainless steel cookware requires much less effort to maintain coated cookware, here are some tips that will help:

  1. Cook on medium heat. This helps reduce food sticking as well as release it more easily from the stainless steel surface.
  2. When you’re done cooking, allow the pan to cool before soaking. Soaking a hot pan right after cooking can lead to warping.
  3. Once it cools, soak the pan in warm, soapy water. When you’re ready to clean it up, it should wipe away the food immediately.
  4. If the pan has white spots or deposits, wash it with vinegar and water. Garden guards also help restore shine and remove stains.
  5. Don’t let the pan soak for hours. May cause pitting.
  6. Do not store food, especially acidic foods (such as tomatoes), in a stainless steel container.

How to make stainless steel frying pan non-stick?

You will need only two things – a frying pan and cold oil.

Heat the skillet until you feel the heat rise when you place your hand over it. Coat the base of the pan with a little oil and let it heat up almost smoking. At this point, the food should not stick to the pan. Now you can fry anything. Even the sticky fish will be flipped easily.

Can stainless steel cookware be used on induction cooktops?

Depends on a particular brand.

Induction cooktops work by transferring magnetic energy from the cooktop to the cookware. For any induction cooktop to work, it must be magnetized, and the easiest way to check it is to stick a fridge magnet to the base.

Most stainless steel cookware is made of stainless steel 304 (18/10 or 18/8) which is not magnetized. In order to work on induction cooktops, SS cookware must be made of magnetic stainless steel, which, as we now know, does not contain nickel (18/0 or 400 series).

In most cases, if the stainless steel assembly is compatible with induction, it is made of 3 or 5 layers of metal – non-magnetic stainless steel, the most corrosion-resistant 18/10 inside, magnetic steel, nickel-free 18/0 on On the outside, and a layer of aluminum or copper between the two layers for better heat conduction.

Therefore, if the cookware company is advertised as induction-ready or made of magnetic stainless steel, it generally means that only the outer layer is made of magnetized stainless steel (that is, nickel-free). The inner food contact surface is usually 18/10 stainless steel.

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