Stainless Steel Cookware: How to Purchase?

The stainless-steel cookware is indispensable in many professional kitchens. It is almost indestructible, can withstand feverish temperature and is also very versatile when used correctly. Here, you will learn everything about material and purchase of stainless steel plates and utensils.

Nickel in stainless steel pans: problematic for allergy sufferers? Many stainless steel containers consist partly of nickel. Studies have shown that nickel can be used in food. If you are worried that you might have problems with stainless steel pans, you can resort to hard anodized cookware from Steel Bartan manufacturers.

Advantages of Stainless Steel Tiffin:

  • Pretty tough
  • Stores a large amount of heat
  • There is no taste for the food


  • Relatively heavy
  • Poor thermal conductivity

Floors in stainless steel gift items: Stainless steel has a very low thermal conductivity compared to aluminum cookware. This means that a pure stainless steel pot would have vast temperature differences when heating on the stove: at the points in contact with the heat source, it gets very hot, in the other places it takes much longer.

For this reason, all stainless steel pans have a bottom of a metal that conducts better. In most cases, the aluminum, more rarely copper, as copper is much more expensive. This material can be incorporated in three ways:

All-Clad: this type of conductive metal is also found in the edge

With core: in this type, a metal core is embedded between two steel layers, but you cannot see it

Disc bottom: Here you can see the metal plate, which provides the heat distribution in the pan Disc bottom and stainless steel pans with core behave very similar. With All-Clad, the edge of the pan also warms up but is usually much more expensive.

Most of the stainless steel pans today are suitable for induction. 18/10 or 18/8 stainless steel is only slightly magnetic, which is why they are not suitable as a pan bottom.

What are stainless steel pans suitable for?

Due to the lack of non-stick properties of stainless steel, it requires more sensitivity in slightly sticky foods such as fish or egg dishes. Especially good is a stainless steel pan for dishes that is extinguished.

If you roast a piece of meat, for example, small remnants remain in the pan. Now you take the steak out of the pan and put some red wine in the hot pan. The pieces come off and make a delicious sauce.

Everything sticks: use the stainless steel pan properly. Stainless steel pans are not as easy to use as coated pans or iron pans.

With a little skill, but you can also get delicious food well. It only takes a little oil for that. We often hear the argument that Teflon or ceramic pans have been brought to fry with low / no fat. You will be able to roast perfectly fried eggs with 2g oil or fat in a 24 cm pan. That makes 18 kcal in some. Also, some fat remains in the pan, so it does not end up on the plate. So just fry with a little oil.

Where can I use a stainless steel pan?

Stainless steel pans can be used on all types of stoves (induction only with induction bottom). Also, most stainless steel pans are ideal for dishes that are deep-fried on the stove and then cooked in the oven. Also for the grill, stainless steel dinner sets are suitable because they endure the very high heat.

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