Cookware Steel
By Angela Yenni
How to Choose the Best Cookware Steel
Cookware Steel
Cookware steel has become the hot choice in contemporary cookware for very good reasons. It is durable and easy to clean, stainless steel pots and pans keep their condition for years. Whether browning, roasting or frying foods, stainless cookware is an ideal choice.
If you love to equip your kitchen with wonderful quality cookware, cookware steel is the material that you should consider. Stainless steel cookware runs the gamut from cheaply constructed pots and pans to expensive branded cookware such as All-Clad stainless steel cookware, whose acclaim from professional chefs is only exceeded by its price tag.
Choose An expensive or Cheap one
The most important thing to keep in mind is that, while cookware steel has wonderful qualities, the “low-stick” material is more durable than coated cookware and longer lasting. It holds its nice, polished appearance with little care and is easy to clean and dishwasher safe. But it is not the best metal when it comes to heat conduction. This means that to achieve the best cooking results you will want to make sure that you have some other metals mixed into the cookware such as copper and aluminum. Copper is nine times better at conducting heat than steel, and aluminum is five times better. Manufacturers clad stainless steel with copper or aluminum for better heat properties. Copper cladding is more expensive than aluminum.
Some top brands, use 3- and 5-ply stainless steel pans that have aluminum or copper cores for better heat transmission. This is an excellent way to get the best of all metals in your cookware steel. But there are cheaper cookware pans with an aluminum or copper bottom plate. This plate should be solid and heavy, and extend over the entire bottom of the pan. And some other cheaper cookware steel sets have small inserts only in the middle of the pan, which don’t work quite as well.
Durable and Safety
Unlike Teflon-coated pans, stainless steel cookware will not wear away over time. You can use practically any utensil you like on these pans and not worry that the surface will crack or flake. Because stainless steel is nonporous, it is impenetrable to other substances and thus, will resist scratches and keep out harmful bacteria. And don’t forget to test the handles of your cookware steel pots and pans thoroughly before purchase. Their construction should feel solid, and they should be heat-resistant to protect you from injury.
Professional
Finally, if you want a quality set of cookware steel, Wolfgang Puck’s line of stainless steel pots, pans and utensils won’t steer you wrong. They are worth every penny paid, and more. A professional cook wouldn’t put his name and reputation at stake by endorsing lousy pans. Try them and see how easy they are to use and clean. You won’t be disappointed.
