There are many brands of stainless steel cookware sold in stores. What are the differences?
When making a buying decision on cookware, you need to compare three very important features: (1) The grade of metal, (2) The distribution of heat, and (3) Temperature control. Regarding the metal, most cookware sold in stores is an 18/10 grade of steel at best. Because of the softness of this grade of metal, when heated, it expands and the food sticks to the pan. You are then forced to cook with oil and the pan becomes difficult to clean. In addition the natural acids and salts contained in our foods can create a chemical reaction with inferior cooking surfaces, that some sources say leech heavy metals into your food. Cookware sold in retail stores generally have a slab of aluminum or copper fused to the bottom of the pan. This gives good heat conduction, only on the bottom of the pot. Because of the uneven heat, one must constantly watch and stir the food or it scorches or doesn’t cook uniformly and prolongs cooking time. In the end, you have to work harder to cook your foods. Becaus
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- There are many brands of stainless steel cookware sold in stores. What are the differences?
