Best Cookware Material Guideline for the Kitchen
Cookware Material Best For: Everyday cooking and multi-tasking. Stainless steel is tough and versatile so it's suited to cooking all food types.
Pros:
Scratch & Dent Resistant - Don't worry about hurting stainless steel pans, they can take heavy use and cleaning and are not harmed by the use of metal utensils.
Heat Reactive - Stainless steel cookware quickly heats and reacts to changes in temperature which gives you more control.
Withstands High Heats - Stainless steel cookware can withstand high searing heats and high oven temperatures. Cookware with stainless steel handles is safe for use in the oven as well, adding more flexibility to these pieces.
No Transferred Flavors - Stainless steel transfers no flavors from the pan to your food, making this a great pan for clean cooking.
Easy to maintain - These pans are sometimes dishwasher safe, depending on their construction, and easy to clean. Not being coated or made of reactive material, stainless steel is durable and resistant to damage.
Cons:
Learning Curve - Like any tool, you need to learn to use it to get the most out of it. Food does naturally stick to stainless steel, inexperienced cooks may have trouble with stainless steel pots and pans.
Not Created Equally - Not all cookware is created the same, cheaper stainless steel options for cookware exist but the result of having cheaper materials are more likely to pit and warp, unlike quality stainless steel pans.
Chef's Thoughts:
I think it's necessary to have stainless steel in the kitchen. If you want the natural flavor
