Why stainless steel when there are probably many different products that you can get for your kitchen? This is a reasonable question as the choices for cookware continue to increase and the sources for getting products continues to grow. Cookware is available in department stores, warehouse stores, grocery stores and a variety of other places both retail and discount. It seems just about everywhere you turn, someone is selling a frying pan, sauce pan or dutch oven.
However, if you watch the best chefs in the world and see what products they use most of the time, they tend to use stainless steel cookware. Certainly, there are dishes that work better with non-stick coated cookware or cast iron cookware, but the majority of the time it is stainless steel.
Farberware, Calphalon, Revere, and T-Fal are among the most widely sold brands. Commercial-style brands include All-Clad and Calphalon along with some special lessor known branded products being produced in China, India and Easter Europe. TV's celebrity chef Emeril Lagasse is mixing it up in the cookware market with Emerilware (made by All-Clad). "30 Minute Meals" specialist Rachael Ray, Iron Chef Mario Batallie and others are making the market more robust and more recent entrants in the cookware field include the appliance maker KitchenAid and the knife maker Henckels. So how to choose?
Purchasing your next cookware utensil or set can be confusing. This article will attempt to help you make a more informed decision.
Stainless Steel - 18/0 vs. 18/8 vs. 18/10
By itself stainless steel is not a good conductor of heat therefore you will usually find copper or aluminum bonded into the base of stainless steel cookware to improve their conductivity. This is done by a process called lamination where copper or aluminum is inserted between two layers of stainless steel.
Stainless steel is an alloy that starts with iron and adds up to 8 alloys, depending on the quality. Chromium and nickel are the major alloys in stainless steel. The chromium provides rust and corrosion resistance and adds to its durability. Nickel provides additional rust resistance, increases hardness, and provides the high polishing characteristics which make stainless steel so appealing. It is the amount of these alloys that are added to the stainless steel that determines the quality of the products and there are ways that you can determine what quality stainless steel cookware you are buying.
The different ranges of quality in stainless steel cookware can be established by a set of numbers (18/0, 18/8 and 18/10) which should be displayed on the product or on the package. The numbers refer to the percentage of content of chromium and nickel added to the iron base. To be classified as stainless steel, the metal must contain at least 11 % chromium (no nickel required) although the better stainless steel cookware is normally made with 18% chromium and 8 to 10% nickel, thus 18/8 or 18/10. Low end stainless steel products will usually contain little or no nickel yielding an 18/0 rating. These products may be subject to rust spotting and usually not be as highly polished. Stainless steel used in cookware is normally 18% chromium and 8% to 10% nickel (300 series).
A simple way to test whether or not a stainless steel pan is 18/0 or 18/8 is to place a magnet against it. If the pan is magnetic, it is 18/0 and if not, it is 18/8 (or 18/10) because the addition of nickel neutralizes the natural ferrous properties of the iron.
Tri-Ply Construction
Different types of metal can be laminated or bonded together, to combine the advantages of different metals into a cookware body. A 3 layer construction consisting of two outer layers of stainless steel, with an inner layer of aluminum would be an example. There are several suppliers who offer products constructed of a copper exterior, aluminum inner layer, and a stainless steel interior, which incorporates all of the benefits of each metal into one piece of cookware. The lamination of metals is done at the raw material stage creating sheets of the metal. Templates are use to cut blanks from the sheets which are formed into appropriate shapes in a press. The entire process is very costly, and this construction is found only on higher priced cookware.
The three-ply bonded design of clad stainless steel incorporates an aluminum center core clad with stainless steel to produce highly-responsive conduction and even heat distribution (diagram from All Clad). The stainless steel exterior is essential to ensuring compatibility with all induction cooktops, while also being ideally-suited for use with traditional cooktop technologies
Other Considerations
Heat Conductivity
Heat Conductivity Materials used in cookware vary greatly in their heat distribution properties. Stainless steel by itself is not a good conductor of heat, which is the primary reason that aluminum or copper is laminated with the stainless steel or is bonded to the bottom of the cookware.
Following for your information is a chart that graphically shows the thermal conduction properties of several materials. Silver is the most efficient material for heat conductivity (at about 97% efficiency). In the chart silver was used as a base against which the to the other materials are compared. It is interesting to note that glass is very close to asbestos in heat conduction properties.
Gauges
Gauge refers to the thickness of the metal. Metal thickness is stated in inches (thousandths), millimeters, or gauge.
Aluminum cookware is usually stated in gauges: the lower the number, the thicker the metal. Most popular cookware products made of stamped aluminum are 10 gauge for frypans and a thinner 12 gauge for saucepans and dutch ovens. Better quality aluminum cookware uses a heavier 8 gauge for frypans and 10 gauge for other pieces. Cast aluminum cookware is equivalent to 6 gauge.
Promotional lightweight frypans found in popular retail outlets and grocery stores with "generic" non-stick coatings are usually 12 gauge or 14 gauge.
In stainless steel cookware, the thickness is generally referred to in millimeters. The standard for top of range stainless steel cookware is 0.6 MM for bodies and lids. Premium store brands will have stainless steel bodies and lids in the range of 0.7 MM to 1.0 MM thick. Low end stainless steel cookware and low end mixing bowls and accessories found in popular retail stores are generally 0.5 MM thick.
If the cookware has an aluminum sandwich bottom (usually referred to a 2-ply), the aluminum is usually 3.0 MM thick, with a 0.5 MM stainless steel protector plate. In the case of a copper sandwich bottom, the copper thickness will vary from 1.0 MM to 2.0 MM. In the case of some copper bottom cookware, the copper on the bottom is not a disk but is applied by dipping to pot into a tank of liquid copper. In this case the copper is very thin (less than 0.5 MM) and hardly visible in a cross sectional view. This copper coating is more cosmetic than functional.
Better quality stainless steel cookware which encapsulate the aluminum or copper (referred to a tri-ply) wraps up the sides completely concealing the heat distributing metal in stainless steel.
Summary
Whether you are just starting out in the kitchen or have many years experience you will produce better quality meals by using professional quality cookware. There are a multitude of brands, makes and styles to choose from. The best cookware for you is a matter of personal choice. The professional cookware used by one person could easily be considered unacceptable by another.
A most popular material for professional chefs is stainless steel cookware. This is popular due to the fact that stainless steel cookware is resistant to scratches and dents. However, there are many professional chefs that do not like stainless steel cookware for everything as it does not conduct heat as well as aluminum or copper. As they often demonstrate, the right product for the right application minimizes the potential for ruining a meal you have spent a lot of time on.
The phrase ‘you get what you pay for' applies to professional cookware as much as anywhere else. Avoid buying cheap cookware as the odds are good that it will not last long and will not perform as well as better quality cookware. Look to buy quality and while the better brands provide quality, they may not be consistent across their entire product line and there really good quality products from lesser known brands generally at better prices.
Care and Cleaning
These are some basic tips about caring for your stainless steel cookware to ensure a lifetime of enjoyment.
- Before You CookWash your new pan and cover in hot, sudsy water. Rinse and dryDo not season your pan before using it.To enjoy optimum performance from your cookware, keep it clean. Oily residue on your pan can cause foods to stick.
- Heat SettingsIt is important to use the right heat setting for the cooking method you're using (not too high or too low). Experiment to find the right heat settings on your stove. No two stoves work alike.In general, use:High heat for boiling or reducing liquids only.Medium to medium-high heat for sautéing, stir frying, and frying.Low heat for warming food, simmering, and preparing delicate sauces.
- Cooking Oils and SpraysA small amount of oil, butter, or margarine is all you need when you follow these basic steps:Take foods out of the refrigerator about 10 minutes before cooking. Placing chilled food in a heated pan causes sticking, even in stick-resistant pans.Preheat the pan and oil properly.Use the proper temperature to cook.
- UtensilsMetal whisks, spoons, spatulas and other non-sharp metal utensils may be used. They will not harm the stainless steel surface.Do not use sharp instruments or appliances such as electric mixers to cut, chop, or whip foods in any pan. Such use can scratch the pan, especially when it's heated.
- Stove-Top UsePreheatingWhen sautéing, stir-frying or frying, always preheat the pan to the temperature setting you'll use to cook. The pan is properly preheated when the rim is hot-to-the-touch.Do not preheat on high to heat the pan faster.For cooking techniques such as sautéing, stir frying, or preparing an omelet, preheat at medium to medium-high to assure your food begins cooking properly as soon as you place it in the pan.Don't overheat: overheating can cause blue and brown stains to appear.Heat cooking oilsIt is important to heat the butter or oil to the right temperature.Add oil or butter and allow it to heat before adding food. Preheating brings the pan and oil or butter to the right temperature so the food surface sears immediately.Fats and oils work in various temperature ranges. Use the type of oil or fat called for in the recipe.Do not add oil or butter to a hot pan.
TIP: The Butter Test
Heat the pan over medium to medium-high heat. When the rim of the pan is hot-to-the-touch, rub a teaspoon of butter over the inside of the pan. When the butter begins to bubble briskly (it should not brown), it's ready for the ingredients. If the butter begins to burn and turn brown, the heat setting is too high. Carefully wipe the burned butter out of the pan with a paper towel, lower the heat and begin again.
You can do the butter test even if you don't want to use it as a cooking medium, simply wipe it out with a paper towel and use the medium of your choice, or none at all.
- Oven & Broiler Use: Stainless steel pans can be used in the oven and under the broiler. Tempered glass covers are oven safe to 450°F. PLEASE REMEMBER - handles will become very hot in the oven or broiler. Always use a potholder or mitt to prevent burns when removing pans from the oven.
- Basic Care and Cleaning:Recommended CleanersDish liquids intended for hand-washing such as Dawn or Joy.(Do NOT use dish detergents made for use in the dishwasher when hand-washing.)Penny Brite®, Bon Ami®, Barkeeper's Friend®If your product becomes discolored, use a cleaner such as Bar Keepers Friend, Bon Ami, Twinkle, Cameo, or Wenol.If you have any stubborn stains, burns or caked-on food, first try soaking in warm sudsy water (you shouldn't need to submerse the pan, just fill it up) for a while and it should clean right up.For any really stubborn stains, use a soft scrub product, with a plastic or rubber scraper/padDo not use Brillo/Steel wool to clean your stainless steel products. It may clean your pan but extended use will cause permanent damage. Recommended Cleaning: PadDobie® padFor generalized "Bluing" of your stainless steel interior, bring two tablespoons of generic white vinegar and 2 cups of water to a boil, and the blue "film" should disappear.Do not use oven cleaners or cleansers with chlorine bleach.DO NOT USE Abrasive cleansers or cleaning pads, oven cleaners or other caustic cleaning solutions, baking soda, automatic dishwasher detergent, liquid bleach, liquid household cleaners used for floors, porcelain, etc.Always allow your pan to cool before washing. Submerging a hot pan in water can cause irreparable warping.
TIP
If eggs and other foods begin sticking, even after following preheating and butter test instructions, it's a sign that a residue have built up on the cooking surface. Clean thoroughly.
- Lifetime WarrantyMost quality stainless steel cookware and related products provide a lifetime warranty and they will normally repair or replace any item found defective in material or workmanship when put to normal household use and cared for according to instructions. This excludes damage from misuse or abuse.
