Different materials are used for making cookware and stainless steel is one of them. Stainless is one of the iron-based alloys that has 11% chromium in it. That combination makes the iron heat-resistant and averts it from rusting. This composition is good in other fields but not in cookware manufacturing. That’s why in stainless steel cookware aluminum or copper layer is added to increase the heat conductivity.
Stainless steel is the choice of world-class chefs when it comes to high heat cooking. For browning, braising, searing, and boiling stainless steel cookware is a better option.
Stainless steel cookware pros and cons
Here, we will discuss Stainless steel cookware pros and cons so that you can make a better decision. So, stick around, read all pros and cons and free your mind from any kind of confusions which you have related to stainless steel cookware.
Stainless steel cookware pros
Stainless steel is a durable, heavy-duty, and sturdy cookware. If you take care of your stainless steel cookware, it will last longer for decades. The most commonly used stainless steel cookware is tri-ply construction. In this type of cookware, the aluminum or copper layer is sandwiched between two layers of stainless steel. That construction provides more strength to the stainless steel cookware.
It’s not like the nonstick cookware whose coating will start deteriorating after some time. You can throw it in the dishwasher for cleaning and put it in the refrigerator without any tension. The stainless steel remains the same even after years because it never dents or warps.
That cookware is considered ideal for cooking which is perfect in all aspects. Stainless steel cookware is easy to carry. It’s not that much weighty like cast iron cookware that is difficult for kids or elder people to handle. Even for a healthy person, heavy cookware is difficult to handle when it’s full of food. So, stainless steel cookware will not make you feel fatigued after maneuvering a pot.
Better cooking capability
Stainless steel itself is not a good conductor of heat that’s why it is used in combination with aluminum or copper. An interesting fact is that aluminum and copper heat up fastly that can lead to the burning of food. So, when stainless steel and aluminum or copper are layered together, they make an ideal combination. The stainless steel then distributes heat evenly and becomes a good conductor of heat.
Seasoning is required for those cookware materials that can rust or their surface peels off easily. Unlike, cast iron and carbon steel, stainless steel doesn’t need any seasoning. All you have to do is to simply wash the cookware and let it dry naturally. Some people now season the stainless steel cookware to make its surface nonstick otherwise it doesn’t need so.
Non-reactive to food
If you are much concerned about eating healthy food, stainless steel cookware is a good option. The reason is that it doesn’t react with any acidic food. So, make the tomato sauce carefree in your stainless steel cookware. You will always get the natural taste of every food when using this cookware for cooking.
The outlook always matters a lot, even in cookware we choose the one that looks fabulous. The mirror-finish and shiny stainless steel cookware look remarkable in your kitchen cabinet. That phenomenal look adds meaning to the sturdiness of stainless steel pots and pans.
Withstand high heats
All the cookware materials are not suitable for high heats like nonstick cookware is good only for low to medium heat. The stainless steel cookware can withstand high heats. You can use stainless steel cookware for browning, braising, searing, sautéing, and much more. Thus, enjoy new recipes requiring any heat level.
Stainless steel cookware Cons
Poor heat conductivity
Without aluminum or copper layers, stainless steel cookware is a poor heat conductor. It means without bonded conductors stainless steel can’t provide even heat to the pans. When heat conductivity is of low quality then, it’s really impossible to get better cooking results. That is the great disadvantage of stainless steel cookware.
Sticking of food
The biggest issue with the stainless steel cookware is that the food sticks at the bottom of pots and pans. It can also ruin the whole recipe. It becomes difficult to clean the stainless steel pans with a thick layer of stuck food. The stainless steel cookware is not perfect for cooking delicate dishes like eggs or some fish. That’s why nowadays stainless steel cookware are also seasoned to get rid of sticking.
The high-quality stainless steel cookware are a bit pricy. But it is a disadvantage at the time of buying cookware that it will be a burden on your budget. Otherwise, once you have to spend money then it will accompany you for years in your kitchen.
Read Also: Stainless steel vs non stick