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 of your food to shine, stainless steel is the best cookware material because it doesn't have a chemical coating or porous metal that can absorb flavors. Stainless steel pans also can take a beating from high heat, metal utensils, and deep cleanings and still maintain functionality which is why I keep one in my kitchen. Not all stainless steel pans are created equally, lower ply and cheaper construction can lead to unevenly cooked food and pans that don't heat very well. Stainless is also not non-stick, you will have to cook with more fats and oils to prevent food sticking (which can be a good thing when making pan sauces). If you are using induction, make sure your Stainless Steel Pan choice is induction compatible.

Chef's Recommendations For Stainless Steel Pans

Saucepans - "Have at least 2-3 different size saucepans in the kitchen. All-Clad makes these saucepots in 1qt, 1.5qt, 3qt, and 4qt sizes

Saute Pan - This is my most used pan in the kitchen. Sear steaks, make risotto, saute fajitas. I love Hammer Stahl's large saute pan that has a lid cover."

Stock Pot - "This is for pasta, mashed potatoes, chili, and soups. Get at least an 8-10 qt size for a family of 4 or below and a 16qt size for families 5 and above."