The right cookware is as important as the ingredients when it comes to cooking. Cookware is available in all price ranges and various forms. Modern sophisticated and aesthetically pleasing cookware is indeed a far cry from what our grandmothers used earlier. The consumer has an array of pots and pan to choose from when furnishing his kitchen. Besides the designs, cookware now sitting in the shelves of stores is crafted using different materials like copper, tin, cast iron and aluminum, giving you a wide range of options to choose from.
Stainless steel is the most common cookware, and the easiest to maintain. Cookware-grade stainless steel is very easy to clean and doesn’t have coatings on it which otherwise may mix into the food you cook. It also does not react with acidic or alkaline foods. This non-reactive nature makes it a favorite for all types of cooking, like simmering, roasting, baking, sautéing, frying or boiling. The surface of stainless steel is very smooth, which makes it easier to clean. However, experts advise that you hand-wash it rather than use the dishwasher in order to maintain its polish and prevent discoloration due to harmful chemicals in harsh detergents.
Stainless steel cookware looks very attractive, as the alloy can hold a high polish, resulting in a mirror-like finish. The pots and pans made from stainless steel are hard and therefore resist scratching or denting. It also resists corrosion, staining and rusting, thus making it a very popular choice in crafting cookware.
On the flip side, cookware made from stainless steel does not conduct heat evenly. It develops hot spots easily and when overheated attains a rainbow-like discoloration requiring a cleanser for removal. Manufacturers insert a layer of copper and aluminum at the base of stainless steel cookware to facilitate heat conduction across the base.
Stainless steel cookware can be cleaned with hot soapy water, using a nylon scraper to remove any food stuck on the surface.