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Bakelite Cookware Knobs

What Are the “Real” Facts About Stainless Steel Cookware?

Over the years, many people have shied away from using stainless steel cookware for a variety of reasons, especially since non-stick has become popular.  Some believe non-stick is easier to clean; others believe that non-stick is healthier because you don’t need to add as much oil to cook foods.  Still others believe they can’t afford quality stainless steel cookware.  This article is intended to dispel some of the myths about stainless steel cookware.

Myth 1:  Stainless can be Difficult to Clean and Maintain

With the proper care and maintenance, your stainless steel cookware will truly last a lifetime.  Not only will your stainless cookware cook terrific meals for your family, but it can look as good 20 or 30 years from now as it did when you purchased it.

Although advertised as dishwasher safe, many experts believe that you can better keep your cookware looking like new by hand washing your cookware in hot, soapy water and drying it thoroughly with a soft cloth before storing.  If you prefer to use the dishwasher, it is recommended that you remove the cookware after the wash cycle to avoid any spotting.

When using your stainless steel cookware, remember the following basic principles.  If you do, your cookware will last a long time and still look like new.

• Never use high heat when cooking with your waterless stainless steel cookware.  You can start the cooking process on medium-high to heat the pan, but then turn it down to medium or low.
• Proper Maintenance—clean properly after each use.
• Hot Pans – Always allow the cookware to cool slowly before immersing it in cold water.

Myth 2:  Cooking with Non-Stick Cookware is Healthier

Stainless Steel cookware is tough; it is not prone to chipping, rusting or even staining if cared for properly.   It contains primarily iron, chromium, and nickel—none of which have an adverse affect on your health.  Iron, in fact, is beneficial and a required mineral in our diets.  Chromium is also beneficial in small quantities, and cooking in stainless steel stays within these limits.  Nickel can be harmful if ingested in large quantities, but only trace amounts enter into the food.  Only those who are allergic to nickel should avoid using stainless steel altogether.  Unlike with Teflon cookware, you do not have to worry about the particles of the pan coming loose over time and entering your food.  In fact, stainless steel is one of the most hygienic surfaces for the preparation of your food, meaning that it is not likely to harbor bacteria and germs

Stainless steel cookware and waterless stainless cookware in particular, is noted for its flavor preservation.  Quality stainless steel cookware will have at least 5 layers.  These layers allow for even heat flow and durability.  Aluminum conducts heat well in the inner layers, but would not be desirable on the outside because of its corrosive properties.  Stainless is used on the top and bottom layers to protect not only the food, but the cookware itself.

Waterless cookware uses a steam-control process that promotes healthy cooking because it uses very little water and minimal, if any, fats.  The encapsulated bottoms of this cookware lie flat on the burner and allow for even heat distribution.  with waterless cooking, low or medium heat is all that is required—never use high heat.  Because you can use minimal water with this cookware, 98% of the vitamins and minerals are retained in your foods rather than the 58% retention rate of normal cooking methods.  A vitamin-rich diet is a key factor in preventing age-related diseases.

Myth 3:  Stainless Steel Cookware is Expensive

Stainless steel cookware sets can be quite expensive, possibly costing over $2000 per set.  Many of these sets are sold at state fairs or home shows, requiring a sales staff to promote the product which, in turn, drives up the price.  However, there are many quality stainless steel cookware sets that you can purchase for between $200 and $300.  These sets have all the great features of the expensive sets:  durability, a waterless option, multi-ply for even heat distribution, lifetime warranties, etc.

Purchasing cookware can be a major investment!  Therefore, before making that decision, spend some time researching your options.  Weight the pros and cons of each and then make an informed decision.  If you decide that you would like to try out stainless cookware, check out The Gourmet’s Cookware site.  In addition to our stainless steel cookware sets, we also offer stainless steel stockpots, skillets, flatware, cutlery, and other gourmet accessories—all at affordable prices.  To help our customers make the transition from conventional to waterless cookware, we also provide additional information about waterless cooking, as well as tasty, nutritional recipes that can easily be adapted to waterless cookware.

About the Author

Marcia Klun is a former teacher and an experienced cook as well as the owner and webmaster of http://www.thegourmetcookware.com, a site that offers quality stainless steel products, such as waterless cookware sets, stockpots, cutlery, skillets, flatware, and other gourmet cooking essentials. In addition, the site offers relevant information about waterless cooking and provides a variety of healthy recipes that can be adapted to waterless cookware.

What is the best stainless steal cookware to buy?

I am not looking to spend $600.00 on cookware. I am looking to spend $400.00 or less. I have been looking at Emerilware and Wolfgang Puck’s cookware. I hear all-clad is the best but that is out of my price range. I have had other pots and pans that were not stainless steel and I hear stainless steel lasts longer and cooks your food nicer. Is this true?

Stainless is better fir fry and saute pans in my opinion, and that should be where you are spending your money. Not sure what you are looking to get in a set, but I am a fan of All Clad and own a few pieces (fry and saute pan), All my other stuff is calphalon, which I am not as thrilled about, although it does a decent job. So you could always mix and match, buying more expensive for the really important pans, and spending less on things like a stock pot, etc. Kind of like saving to buy a really good chefs knife or two, rather than a whole set of mediocre knives.

BTW, do not spend a lot on a non-stick, it will not last that long anyway, so buy cheap one and replace in a year. Do spend money on 12″ or 10″ fry pan, 12″ or 10″ saute pan and dutch oven. Also lodge cast iron is essential to me, and fairly cheap.

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