They are an old invention. You probably see them in stores and think: "Oh, myGranhas some of those!", and if you pick one up you put it right down, because the new cookware your best friend has is so much lighter, but wait just a few minutes, have a short read and than reconsider, because Stainless Steel cookware are awesome!
Stainless Steel cookware aren't made only of steel (though they sure weigh enough to seem as if they are) they are made from an alloy (a mixture of materials forming a new cohesive material) containing both Chromium and Nickel. The amount in percentage of Chromium and Nickel found in the cookware is represented respectively by "18/10" or "18/8" (note that in 18/0 the Nickel is 0, that doesn't make the cookware necessarily bad, but it will be much less resistant to corrosion, now, since Nickel is very expensive, it should be significantly cheaper but you'll need to take care in cooking and storage to avoid rust). Anotherrepresentationof the alloy uses numbers from 301 (301 stainless steel has 16-18% Cr, and 6-8% Ni) to 316 (316 stainless steel, with 16-18% Cr, 10-14% Ni), and the difference is the corrosion resistance- 301 is a softer alloy than 316, so even if you are not sure what the number means, the higher they go the better (and more expensive) they are.
But, about the cooking itself, Stainless steel will not run out of fashion and cannot be replaced by any new materials just like the little black dress doesn't. It is the perfect cooking vessel, it is made to last, it is manufactured for heavy duty and it should last for years.
Stainless steel cookware don't have to be coated, so there is nothing that can scratch, scrape or peel off, no matter how hard you mix the food in it or even burn the food in it. It is a good choice for beginning cooks and heavy duty as almost any abuse can be removed with scrubbing and hot soapy water.
The Stainless steel cookware are safe to use, no chemicals are released when you cook in such cookware, even under high temperatures, if food does stick than boiling soapy water in it should help cut down scraping time and even if the rubbing results in scratches- the alloy is safe, nothing has changed, the stainless steel cooking pot will not emit anything or absorb anything.
If the handles and lid are also made of Stainless steel than it should be safe for use in the oven or under the grill, saving you time and energy on moving the cooking from one casserole to another. You can store Stainless Steel cookware in the fridge, freezer and than put it right on the stove (Tip- when you buy it make sure the bottom part is impact bonded to the cooker and not just pressed onto it, a good store will know the difference) so it is practical as a cooker can be expected to be.
The better Stainless Steel cookware have a thicker bottom in impact bonding. The impact bonding is a process by which the bottom part is pressured onto the cooker, which enables it to resist higher temperatures and, even more important, is the fact that a three layer bottom enables manufacturers to place a middle plate from Copper or Aluminum, who distribute heat quickly and uniformly, complementing the Stainless Steel to form an all-around perfect cookware.
When cooking in stainless steel, do not let it heat up when empty for too long, that is true for any cookware, and notice that the size of the heat source is smaller than the bottom part of the pot so it won’t heat up the handles or scorch the sides.
They might cost more than Aluminum cookware but they should last almost forever without changing shape or influencing the taste of the food.
Enjoy!
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