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Choosing the best stainless steel pans involves considering factors such as metal composition, construction, weight, handle design, and compatibility with cooktops. Chromium and nickel content are important, and multi-clad pans are effective but expensive. The handle should be comfortable and oven-safe, and compatibility with the stove should be checked.
There are many factors to consider when choosing the best stainless steel pans. Two of the most important are the composition of the metal and the way the pan is constructed. Other factors are more personal, including the weight of the pan and the design of the handle. Certain design aspects, such as the shape of the pouring pan’s lip and the material that the handles are made of, can make it more or less difficult to use stainless steel cookware in certain situations. There are also some special situations that might help narrow down your options, such as whether the pan will work on an induction cooktop.
The actual material stainless steel pans are made from is one of the most basic ways to decide which pans are best, and many companies print this information right on the packaging. There are two major metals contained in alloy steel that are important to note: chromium and nickel. The high chromium content is important because it forms chromium oxide when it interacts with oxygen and this process helps make the pan surface hard and highly resistant to scratching. The chromium oxide even generates a gas that rebuilds cookware surfaces over time. Nickel also helps improve the life of stainless steel pans, but a high amount is more desirable because it provides a brighter, shinier finish.
One factor to consider is whether stainless steel pans need to be coated. Pure stainless steel doesn’t conduct heat evenly or efficiently, so many cookware uses aluminum or copper in the center of the steel to help distribute the heat, although pure stainless steel is generally considerably less expensive. If a pan has only one aluminum or copper core in the base, it is called a coated pan. If the core extends down the sides of the pan, then every part of the pan effectively has a core, it’s called fully coated. When the metal core is made up of multiple layers of copper or aluminum it is known as multi-clad and is very effective for cooking but also very expensive.
The design of stainless steel cookware should also be considered when trying to choose the best. The handle should be comfortable to hold and the weight of the pans shouldn’t be overwhelming. The way the handle is attached to the pan should also feel solid and secure. If the pan will be used in the oven, the handle must be made of an oven safe material. One of the best ways to determine if a pan can be easily maintained is to locate one and keep it before making a purchase.
Before purchasing any pans, you should make sure they work with the stove they are intended to be used on. For example, some heavier pots and pans may not be recommended for use on glass stoves. Some types are also known to scratch or otherwise damage ceramic cooktops, although some of the damage can be avoided if one is careful. At the same time, some stoves may do better with good quality, heavier cookware to help prevent damage to both the cookware and the food being prepared.
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