A Cooks Best Friend

Stainless steel is an alloy composed of basic iron with up to eight other alloys added, the majority of which are chromium and nickel. The former gives resistance to rust and corrosion as well as durability. The latter provide additional rust resistance, hardness, and high polishing attributes. Thus, a stainless steel cookware set has the advantage of being extremely durable.They are non-porous and are extremely hard. The smooth surface, which is easy to clean, is dent and scratch resistant. The steel does not react to food unlike other cookware. It is also easy to maintain its mirror finish. Wash stainless steel cookware and utensils right after using to lessen chances of staining. Use an all-metal cleaner to wipe away heat stains from the polished exterior.

I recently purchased a stainless steel cookware set and I have to admit that I was a bit nervous about using it as I have been using nonstick sets for years. However, I now use the stainless set much more often than the nonstick set. I find that the stainless set produces a much better end result and it’s a lot easier to use than you would think. The secret to using the frying pan is to make sure that you heat the pan (using medium heat) first before you start cooking. The food will naturally release when it’s ready to be turned. When using the pots, the same applies. Always heat your pots using medium or medium high heat. Learn to be patient and you will be happy with the final product. You can choose either 18/10 or 18/8 stainless steel cookware sets. What is the difference?

Stainless steel is an alloy that starts with basic iron with up to 8 alloys added, depending on the quality. The major alloys in stainless steel are chromium and nickel. The chromium provides rust and corrosion resistance and durability. Nickel provides additional rust resistance, hardness, and high polishing characteristics.

The numbers 18/0 and 18/8 refer to the percentage of content of chromium and nickel. To be classified as stainless steel, the metal must contain at least 11 % chromium (no nickel required). Stainless steel used in cookware is normally 18% chromium and 8% to 10% nickel.

Low end stainless steel cookware, mixing bowls, stockpots and accessories are usually 18/0, which are usually not highly polished, and could be subject to some rust spotting.

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…if not, it is 18/8 (or 18/10). The addition of nickel neutralizes the natural ferrous properties of the iron in the stainless steel.

So as you see from the above example, 18/10 stainless cookware sets would be slightly better than 18/8. Now that’s not to say that 18/8 is a bad investment. On the contrary, 18/8 makes a great cookware set. It’s simply not as heavy as the 18/10 and may not sparkle as well as the 18/10. Either set will last a lifetime and you will enjoy great cooking results.

Stainless steel is a steel alloy that has amazing properties perfect for cookware.  It is more rust, damage, and stain resistant than regular steel.  It is also more lightweight.  With proper care, your stainless steel cookware set can last a lifetime. 
  
Another benefit of stainless steel is that is does not use Teflon as a coating.  Teflon is now commonly understood to be a carcinogen and it is known to affect cancer cells inside a person’s body.  Use a metal that is safe to increase the healthy of your friends and loved ones.

Stainless Steel Cookware in my opinion is growing in popularity. As the home chef acquires an understanding of how to use Stainless Steel Cookware Set, they are finding that having a good quality cookware set will make all the difference in your end results. Using a good quality cookware set requires you to learn a little patience, which I found out the hard way, is important for good cooking results. For example, if you wanted to pan fry a steak, you would first preheat your stainless steel frying pan over a medium low heat. Let the pan heat slowly. If you use too high a temperature, then the pan will overheat and develop hot spots and lose some of its ability to heat evenly.

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