Buying Stainless Steel Cookware? Read This First

Are you in the market for Stainless Steel Cookware?

Did you know that stainless steel was actually discovered in 1913 during a weapon experiment? A metallurgist was attempting to create a stronger material for weapons when he stumbled upon this versatile alloy.

Today, stainless steel is found in a wide range of products, from cookware and appliances to building construction and even medical implants. Its durability and resistance to corrosion make it a popular choice in various industries.

If you're considering purchasing a stainless steel set or simply curious about the pans you already own, you may have some questions. Is it easy to use? Is it easy to clean? Why does stainless steel cookware sometimes stick? And most importantly, is it safe?

Interestingly, the answer to the safety question is not as straightforward as you might think. To provide you with comprehensive information, here's a detailed guide to Stainless Steel Cookware.

What is stainless steel?

In the past, I had a misconception about steel, thinking it was just another element similar to oxygen, carbon, and aluminum. However, I have since learned that this is not the case.

Steel is actually an alloy, meaning it is a mixture of mostly iron combined with up to 1.7% carbon by weight. This composition gives steel much greater strength compared to plain iron. However, steel is susceptible to rust and corrosion.

To combat this, chromium and other elements are added to steel to create stainless steel. In its simplest form, stainless steel is an alloy of steel with 10.5% or more chromium by weight. The addition of chromium makes stainless steel "passive" or non-reactive by forming a layer of chromium oxide when exposed to oxygen. This layer prevents the iron in stainless steel from oxidizing or rusting. The higher the chromium content, the greater the corrosion resistance of stainless steel.

The amount of chromium in stainless steel varies depending on its intended use, such as cookware, pipework, industrial applications, or medical equipment. For stainless steel used in food contact, the NSF International Standard for Food Equipment Material mandates a minimum chromium content of 16% by weight.

Chromium is responsible for the characteristic luster and mirror-like finish of stainless steel. This is why stainless steel is named as such, as it does not stain, tarnish, or rust like regular steel.

In addition to chromium, other elements like molybdenum, nickel, and nitrogen are also added to stainless steel. Nickel, in particular, is commonly found in food-grade stainless steel. It enhances the strength of stainless steel and improves its resistance to oxidation and corrosion, especially in the presence of acidic substances. Nickel also contributes to a silver-like shine on the metal.

To recapitulate:

Steel is primarily composed of iron with a small amount of carbon. On the other hand, stainless steel consists of steel combined with a minimum of 10.5% chromium and other optional elements such as nickel, molybdenum, nitrogen, titanium, and more.

While there are countless variations of stainless steel formulations, our attention will be solely on food grade stainless steel.

What is Food Grade Stainless Steel?

According to the NSF International Standard for Food Equipment Material, stainless steel used in food equipment must belong to the AISI 200 series, 300 series, or 400 series. Let's delve into the details of these series.

300 series:

One of the most commonly used types of stainless steel in cookware is 304 stainless steel. Within the 304 series, there are two popular variations known as 18/10 and 18/8. You may have noticed these numbers stamped on stainless steel cookware and wondered about their significance. Allow us to explain.

The first number in the ratio represents the amount of chromium present, while the second number represents the amount of nickel. For instance, 18/10 stainless steel consists of 18% chromium and 10% nickel.

Similarly, 18/8 stainless steel contains 18% chromium and 8% nickel.

In terms of performance, there is minimal difference between 18/10 and 18/8 stainless steel. If a manufacturer claims otherwise, it is likely just a marketing tactic.

304 stainless steel is classified as an 'austenitic' type of stainless steel and does not possess magnetic properties. On the other hand, 316 stainless steel is a less common variant that is considered a premium grade due to its inclusion of a small amount of molybdenum. Its chemical composition consists of approximately 16-18% chromium, 10-14% nickel, and 2% molybdenum. This particular grade offers even greater resistance to corrosion, albeit at a higher cost.

316 stainless steel is often referred to as marine stainless steel because it is specifically designed for use in marine environments where it is exposed to extreme salt water erosion. Additionally, it is also known as surgical stainless steel as it is utilized in biomedical implants.

Therefore, if you are contemplating the purchase of a Surgical Stainless Steel Cookware Set, it is important to note that it will contain molybdenum (or titanium), possess enhanced corrosion resistance, and may come at a higher price point.

In terms of cooking, there is no significant superiority of 316 surgical stainless steel over 304 stainless steel. For everyday cooking needs, a high-quality 304 stainless steel set will suffice. However, having the option to choose between two quality options can be beneficial.

400 series

The 430 Stainless Steel is a type of stainless steel that belongs to the 400 series. It is composed of 18% chromium and 0% nickel, making it suitable for flatware, mixing bowls, and cheaper stockpots. However, it is not as corrosion-resistant as other types of stainless steel and may lose its shine over time. Although it is considered nickel-free, it still contains a small amount of nickel (0.75%). Additionally, 400 series stainless steel is magnetic due to its ferritic nature.

200 series

Within the 200 series, manufacturers opt for manganese instead of nickel due to its lower cost. Consequently, the outcome is a more affordable stainless steel. Although this series is deemed food grade and safe, it does not possess the same level of quality as higher-grade stainless steel and may be susceptible to corrosion or rusting. Similar to 304, it is also non-magnetic.

Why use stainless steel?

For those who have previously visited this website, it is no secret that I am an avid enthusiast of stainless steel cookware. In fact, personally, it is my top choice when it comes to selecting cookware.

However, it is important to acknowledge the undeniable truth: stainless steel does not excel in conducting heat. In fact, when comparing the thermal conductivity of various cookware materials, stainless steel ranks at the very bottom of the list. Its conductivity, or ability to conduct heat, is a mere 16 times lower than that of aluminum. Consequently, it will take significantly longer for a stainless steel pan to heat up compared to an aluminum pan.

Furthermore, stainless steel is notorious for being a "sticky" cookware. Unless you have mastered the art of cooking with stainless steel, most foods will adhere to the surface. And when it comes to cooking eggs, it is best to not even entertain the thought!

Despite the aforementioned factors, there are numerous reasons to use stainless steel cookware. Here are nine advantages to consider:

1. Durability: Stainless steel is incredibly resilient, able to withstand banging, scratching, and scrubbing without losing its functionality. It is also harder than aluminum or copper and has a higher melting point, making it the most durable option among common cookware materials.

2. Aesthetically pleasing: The shiny, polished appearance of a high-quality stainless steel set is difficult to surpass in terms of visual appeal.

3. Easy maintenance: Stainless steel cookware requires minimal special care. If it starts to lose its shine, a simple mixture of vinegar and water or a product like Barkeepers Friend can restore its sparkle.

4. Non-reactive: Unlike pure copper and aluminum, which can react with acidic foods, stainless steel is relatively inert and does not interact with the food being cooked.

5. Ideal for searing: Stainless steel can withstand high heat without any issues, making it perfect for searing meats and achieving a delicious crust.

6. Versatility: Stainless steel is suitable for a wide range of cooking methods, including frying, steaming, sautéing, boiling, braising, stewing, and poaching. It can handle just about any culinary task.

7. Excellent value for money: Stainless steel sets are generally affordable, but their true value lies in their durability. With proper care, a single pan or set can last for many years.

8. Compatibility with other materials: Stainless steel can be combined with an aluminum or copper core, allowing you to enjoy the durability and non-reactive properties of stainless steel while benefiting from the conductivity of the other material.

9. Safe option: While there are a few considerations to keep in mind, stainless steel is generally considered one of the safest cookware options available on the market.

What to look for when buying stainless steel cookware?

Or put differently, what factors contribute to the quality of stainless steel cookware?

If you're in the market for a high-quality stainless steel set, you don't need to carry around measuring tools or scales. However, there are a few key considerations to keep in mind:

1. The grade of stainless steel.

Ensure that the stainless steel cookware is made with either 18/8 or 18/10, as these are the standard grades used in good quality cookware. Most cookware will have one of these numbers stamped on the bottom or mentioned on the packaging. If you can't find any markings, consider the other criteria below.

2. The weight of the pot.

While we won't delve into the technicalities of base and side thickness, a high-quality stainless steel pot will have a noticeable weight to it. This weight indicates that more material was used in its construction, making it more expensive for the manufacturer and, consequently, pricier for you. 

A heavier pot also tends to be more durable, with fewer hot spots during cooking, resulting in more even heat distribution. Additionally, it is less prone to dents and dings.

If you're shopping online and unable to physically lift the pan before purchasing, don't worry. Check customer reviews to see if anyone mentions the weight or sturdiness of the pots.

3. The material used in the core.

The core material used in stainless steel cookware is not a good conductor of heat. To ensure that you get the durability of stainless steel and the superior heat conductivity of either aluminum or copper, it is recommended to look for cookware that has an aluminum or copper core or cladding. Cladding, also known as 'ply', refers to a complete layer along the base and sides of the cookware. 

However, it is important to note that clad cookware is generally more expensive than cookware with just a metal core, and cookware with copper is more expensive than cookware with aluminum. The thickness of the copper or aluminum core is crucial in determining the efficiency of heat distribution in stainless steel cookware. A thicker core results in better heat distribution and no hot spots. It is worth noting that an aluminum core needs to be three times as thick as a copper core to achieve the same heat distribution. 

Therefore, when comparing the quality of pans based on weight, ensure that you are comparing the same types of pans, i.e. copper core against copper core and aluminum core against aluminum core.

Listed below are some of the metal combinations and options available for cookware:

1. Stainless steel cookware with aluminum core:

- Cook N Home 12-Piece Stainless Steel Set
- T-fal Performa Pro 14 Piece Stainless Steel Set
- Chef’s Star Professional Grade 17 Piece Stainless Steel Set
- Cuisinart 77-11G Chef’s Classic

2. Tri-ply Stainless steel cookware with aluminum cladding:

- T-fal Tri-ply Stainless Steel Multi-clad
- Cooks Standard Multi-Ply Clad Cookware Set
- Cuisinart MCP Multiclad Pro
- All-Clad Master Chef 2

3. Multi-ply Stainless steel cookware with aluminum cladding:

- Calphalon Signature Stainless Steel Cookware Set (5 ply, Triple-layer aluminum core fused between two layers for stainless steel)
- Made In Cookware (premium 5 ply w/ aluminum core, entirely made in America, new launch in 2017. Read our review here)
- 360 Cookware Waterless Cookware, Handcrafted in the USA! (premium 5 ply w/aluminum core)

4. Stainless steel cookware with copper core:

- T-fal Ultimate Stainless Steel Copper Bottom

5. Stainless steel cookware with copper cladding:

- Lagostina Martellata Tri-ply Hammered Stainless Steel Copper Set (also has aluminum cladding)
- All-Clad Copper Core 5-Ply Cookware

4. Reputation of the company

Lastly, it is crucial to select a brand that is renowned for its exceptional quality. As evident from the aforementioned choices, you can discover a satisfactory collection within various budget ranges.

How to care for / maintain stainless steel cookware?

To maintain your stainless steel cookware with ease, follow these helpful tips:
1. Cook on medium heat to prevent food from sticking and to ensure easy release from the surface.
2. Allow your pan to cool off before soaking to avoid warping.
3. Soak the pan in warm soapy water once it has cooled down. This will make cleaning a breeze.
4. If you notice stains or white deposits, use vinegar and water to wash the pan. Barkeepers friend can also help restore luster and remove stains.
5. Avoid soaking the pan for extended periods of time to prevent pitting.
6. Do not store acidic foods, such as tomato-based dishes, in your stainless steel pot.

How do I make a stainless steel pan non-stick?

Ensure that the pan is sufficiently heated until you can sense the rising heat by placing your hand above it. Apply a small amount of oil to the base of the pan and allow it to heat up, reaching a temperature close to smoking. At this stage, food should not adhere to the pan. For a more comprehensive explanation, please refer to my article on the 5 essential tips for cooking with stainless steel.

Can you make eggs in a stainless steel skillet?

It's possible to cook anything in a stainless steel skillet, but the real challenge is cooking eggs without them sticking. While some home cooks swear by it, I personally struggle with this technique. However, if you're determined to master the art of cooking eggs in stainless steel, there's a helpful video that demonstrates the process. The key is to ensure that your pan is hot enough and that you use enough fat (butter or oil) when frying the eggs. Personally, I prefer using a non-stick fry pan for cooking eggs due to its ease and convenience. In fact, the Paula Deen Signature stainless steel set even includes two non-stick fry pans.

Can stainless steel cookware be used on induction cook tops?

The compatibility of induction cook tops with cookware depends on the brand. These cook tops work by transferring magnetic energy to the cookware, which means that the cookware has to be magnetic. To check if a cookware is magnetic, one can simply stick a fridge magnet on the base. Most stainless steel cookware is made of 304 stainless steel, which is not magnetic. 

However, induction-compatible stainless steel cookware is made of magnetic stainless steel, which contains no nickel. This type of cookware usually has 3 or 5 layers of metal, with the outer layer being magnetic stainless steel and the inner layer being 18/10 stainless steel. It is important to note that just because a cookware is advertised as induction ready or made with magnetic stainless steel, it does not mean that the entire cookware is made of magnetic stainless steel. The inner layer is almost always 18/10 stainless steel.

Recently, I came across a brand of cookware called Homi Chef that is made with Japanese standard 21/0 stainless steel, which is nickel-free. This means that it contains 21% chromium and no nickel. The cookware has an aluminum core that is sandwiched between two layers of nickel-free stainless steel. Although it may not have the same level of corrosion resistance as 18/10 SS, the higher amount of chromium in 21/0 stainless steel makes it more resistant to rusting and corrosion. 

The reviews for this cookware have been very promising, making it a great option for those who are allergic to nickel. If you're interested in finding more nickel-free cookware options, check out our full write-up on the 7 best options available. And if you're specifically looking for induction-ready stainless steel cookware, be sure to look for products that prominently display this information on their packaging or advertising.

Why does stainless steel cookware stick?

As per scienceofcooking.com, protein-rich foods such as meats and eggs can create a bond with the metal surface, leading to sticking. Another hypothesis suggests that steel expands when heated and contracts when it comes in contact with cooler food, causing the food to stick. To prevent this, it is recommended to bring the meat to room temperature before adding it to a hot pan. 

Additionally, cooking on high heat can also cause food to stick, so it is advisable to cook on medium to low heat. Poor quality stainless steel cookware may also have hot spots, which can lead to food sticking.

Does stainless steel cookware rust?

Stainless steel is known for its resistance to rust, corrosion, and stains. However, it is important to note that it is not completely immune to staining or rusting. In order to address this issue, we have identified the top 6 stains that can occur on stainless steel and provided potential remedies for each.

If you notice signs of rust on your pan, there are three possible reasons for this:

1. The composition of the steel: Nickel free 18/0 stainless steel is more susceptible to rust compared to 304/316 stainless steel, which is 18/10 (18% chromium, 10% nickel).

2. The quality of the steel: Chromium is the key element that provides rust resistance to stainless steel. According to standards, stainless steel must contain a minimum of 10.5% chromium by weight. In the US, stainless steel that comes into contact with food must have at least 16% chromium. High-quality 304/316 stainless steel typically contains 18-20% chromium. Cheaper, unbranded sets may have lower levels of chromium, leaving more of the underlying steel prone to rust.

3. The usage of the pan or the environment it is used in: Excessive exposure to acidic foods, harsh scouring, or extremely salty conditions can also contribute to the rusting of stainless steel.

By understanding these factors, you can take appropriate measures to prevent or address rusting issues with your stainless steel pans.

What kind of utensils can I use with stainless steel cookware?

There are no restrictions on the type of utensils you can use with stainless steel, whether it's wood, plastic, or stainless steel. However, I personally prefer using wood utensils.

Which is better: hard anodized nonstick cookware or stainless steel cookware?

There is no definitive answer to that query. The selection of cookware is contingent upon your personal preferences, cooking style, and the type of cuisine you prepare. Take a look at my informative piece titled "Stainless Steel vs Nonstick Cookware – 5 Tips On How To Choose" for further guidance.

Is Stainless Steel Cookware Safe?

Stainless steel cookware is widely considered to be a safe option for cooking. Whether it's 304 or 316 stainless steel, both are superior choices compared to other materials. Coated aluminum pans lose their non-stick properties over time, while Teflon-type coatings break down if overheated. Glass and ceramic pans are not efficient conductors of heat and are prone to breaking.

Copper, although it can react with food, often requires a stainless steel lining. Cast iron, on the other hand, needs to be seasoned to prevent rust. In comparison, stainless steel cookware is low maintenance, durable, and chemically stable, making it a reliable choice for your kitchen.

The use of stainless steel cookware can result in the leaching of nickel and chromium into food, albeit in low quantities. The grade of stainless steel, cooking time, and frequency of cookware usage are factors that determine the amount of leaching. While nickel is not poisonous in small quantities, it can cause skin irritation for those who are allergic or sensitive to it.

The majority of people are not affected by the nickel content in stainless steel cookware, as the amount leached is not significant enough to cause concern. Chromium, on the other hand, is beneficial to human health in small doses, but can be harmful in higher amounts. The amount of chromium added to the diet from one meal cooked in stainless steel is not enough to cause concern.

What should be considered when dealing with pitted and scratched stainless steel pots?

It is important to note that if stainless steel cookware has been scratched and pitted due to misuse or abrasive cleaning methods, it may release small amounts of nickel and chromium into food. However, this does not pose a significant safety risk. To ensure the safety of your stainless steel pots, it is crucial to take proper care of them and maintain the integrity of the surface.

How can the reactivity of stainless steel be minimized?

According to Rebecca Wood at rebeccawood.com, there are three measures that can be taken to minimize the reactivity of stainless steel pots:

1. Avoid using stainless steel for food storage. Transfer the cooked food to a different container once it is done cooking.
2. Refrain from using stainless steel for highly acidic or salty foods, as this can lead to corrosion.
3. Never use abrasive cleaners or scouring pads on stainless steel pans.

Conclusion:

While it may seem that there is always someone declaring every cookware material as unsafe, stainless steel remains an excellent choice for cookware and bakeware. As long as you are not sensitive to nickel or chromium, use a reputable brand, and follow the care instructions mentioned above, stainless steel is considered safe and suitable for cooking purposes.