Engineering and fabrication

Why should I use stainless steel cookware?

I received a very nice set of stainless steel cookware as a wedding gift. While very pretty, Im finding them almost useless for cooking. Everything sticks, they're difficult to clean, and Im using my old non-stick pans instead. Should I simply leave the stainless out for decortive purposes, or are stainless steel pans better for some applications?

Public Comments

1. Ilove my sscw. Try lowering your heat for your pan. Maybe its too high and that coud be why your food is sticking. I dont have a sticking problem with mine. I prefer them vs that non stick stuff.


2. I can't understand why you're having difficulty. My pans are as good as the day they were bought.I would never return to non-stick after having my stainless steel pans!

   Non stick coatings come off in the food-yuk!

   What are you cooking in them?

   Are you trying to wash them in the dishwasher? That never works well.

   I always put water in mine if I've done a custard or stew, beans or things like that, for a little soak before washing by hand in hot soapy water.

   They really are great even when I have burnt something, because you can scrape the burn with a sharp implement and you do no damage at all to the pan.

   I highly recommend them.



3. Because they don't rust.


4. The trick to making stainless act non-stick is to heat it before you add the food. Heat it up a bit, then add your oil. Once the oil is hot you can add the food and it should slide around. That's the mistake most people make when frying in stainless. As far as the saucepans are concerned just use a lower heat. And as someone else said... don't put good pans, or good knives for that matter, in the dishwasher. The detergents are too caustic for them.


5. Stainless is good. Don't throw away. It's good for sanitational purposes. Depending on the dish being prepared, food shouldn't stick. Try using extra virgin olive oil, heating the cookware before adding foods, adjust heating level, stir foods, and it shouldn't stick.


6. Be patient. I love my stainless steel. Mine have triple clad bottoms which I know does help to distribute the heat better.

   You'll learn when you have to use a little more oil and when you don't and as far as cleaning, just wait for it to cool a bit then fill with warm soapy water and let it soak for a few minutes, 15 usually does it for the worst of sticking.

   You simply can't get a good sear with the non-stick stuff and unless you pay an arm and leg, it's going to chip and who wants to eat that stuff.

   My stainless steel and my years old cast iron skillets are the staples of my kitchen......and I love to cook.



7. Stainless steel has some benefits:

   1) Dishwasher safe: my anodized aluminum pots are NOT dishwasher safe (my wife put one in and it lost its gun-metal gray finish - sad)

   2) Conductivity: most stainless steel cookware has an aluminum (or copper) middle - this transfers the heat nicely - steel by itself does not conduct heat evenly. "All Clad" cookware refers to the fact that the aluminum within the cookware is clad in steel.

   3) Aesthetics: stainless is pretty.

   Stainless is not anti-stick, so you'll have to use all your skills to avoid sticking.

   1) Use oil or butter: heat your pan before oiling. Once to temp, add the oil/butter and wait for it to heat-through. THEN add your food - sticking should be minimized.

   2) Move your food around a lot: once you add a piece of food that is likely to stick, move it shortly afterward. This will prevent the food from gluing itself to one spot in the pan - a crust will start to appear, and that will protect the food from sticking.

   3) Love the fond: anti-stick pans don't have a good chance at fond development (fond is the stuff that sticks to the bottom of the pan, and is crucial to pan sauce creation).

   You should experiment with your cookware, or send it to me: I am wishing for some new cookware.



8. They take a little time to get use to, if you have used non-stick, I know the feeling.They are good to cook in but, you have to lower your heat.Make sure to use a non-stick spray til you get it right.They last a life time, that's why a lot of people buy them.Happy Cooking......


9. You should use them because your mother probably spent a lot of money on them. :)


10. Stainless is safe in terms of your health. It's a bear to cook with because it heats unevenly, and I prefer a non-stainless steel wok to a stainless frying pan because the shape helps that. But aluminum leeches into your food and is thought to contribute to health problems long term. I still use a nonstick [teflon coated] griddle from time to time, but I think there is some uncertainty about long term safety of teflon. The main appeal to me is that stainless does not react with your food. Ditto for glass cookware. Cast iron and nonstainless, on the other hand, reacts with your food in a good way, leeching iron into it.