What are the advantages of Stainless Steel Cookware over cookware made of Iron?..?

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Aiden

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What are the advantages of Stainless Steel cookware over regular cookware made of iron?

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    Jacob 2017-05-27

    The Cuisinart Multiclad Pro Stainless-Steel 12-Piece Cookware Set is quite good. It has an alluminum core so it heats more even then just straight stainless. And its a good price on Amazon. All Clad is excellent but very expensive.

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    Avery 2017-05-23

    i heard All-Clad stainless steel is one of the best heres a bit about it: All-Clad's heavy aluminum core, which extends up the sides of the pan, is sandwiched between a stainless steel cooking surface and an exterior layer of magnetic stainless steel. That makes it a good choice for use with gas ranges, where flames can lick the sides of cookware. This is the most popular cookware with experts, who note that it is heavier than cheaper pots and pans. It's oven safe to 500 degrees Fahrenheit.All Clad

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    Penelope 2017-06-20

    lemon juice is what i found to work the best. the acid in the lemon juice eats the back off the the stainless steel quickly and it doesn't take as long to wash the pot after wards. you also don't have that powdery residue left in the pots

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    Ethan 2017-05-04

    I've always used SOS steel wool pads. For the copper bottom (if one), a copper cleaner is good upon occasion. Take care.To remove food and grease use your regular dish washing liquid and dry right away to keep from spotting. Most retailers, supermarkets and specialty stores have stainless cleaner. This should be used AFTER washing to keep the metal from tarnishing. NEVER use scouring pads or anything else that will scratch on ornimental stainless.

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    Benjamin 2017-05-07

    Yes, Revere Ware is great. But I also have been cooking with a few very nice quality and inexpensive stainless steel pots and pans from Korea for nearly 20 years. I would have to say that they were the best for the money. I would look around for some stainless steel cookware from Korea or India at WalMart, K-Mart and such. Look for something heavy, sturdy, nicely machined bottoms. You will probably be able to tell by looking at it if it's good quality.Rachael Ray just came out with a brand new line of Stainless Steel cookware-pretty reasonable. I have the original set and i am so in love with them!!!! Plus they have a lifetime warranty!

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    Owen 2017-07-02

    Revere Ware. I have some from my mother that were bought in 1940 & I bought some in 1964. It never wears out, always looks great. Buy one piece at a time if you can't afford a set. If you don't mind cleaning - get the copper bottom Revere Ware.Farberware!

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    Jayden 2017-06-15

    Tools of the trade, Macy'sI have Emerilware stainless cookware (saucepans and dutch oven), Calphalon Tri-Ply saute pan and everyday pan, and Circulon non-stick skillets and a griddle that I use mainly for egg dishes and pancakes. All are very nice, clean up well, and are dishwasher safe. The best of all worlds.

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    Sebastian 2017-06-01

    I bought a 14 pc stainless steel set from Sears. It's the Kenmore line and cost about $200. So far, I really love it. Unlike non stick though, you have to make sure you use enough oil. They have a good weight for their size, a good price, and they have silicone handles that make them easier to handle when hot. They don't replace a rag or pot holder, but they cut down the radiant heat by alot. There is also a 10 pc set that is a little cheaper, but you are missing a few pieces.FARBERWARE has been around for many years. I have a few pots from them that are over 20 years old and are still in great shape. always feel the weight of the pot or pan to help to determine it's worthiness. cheap pots (regardless of what the price is) are light in weight and don't perform very well. that being said (i love farberware) i recently brought a CHEAP set of FARBERWARE KNIVES and am very dissatisfied with them. they were made in china and the quality of the metal coating (stainless steel) is so light just about every knife actually has rust spots on them. Pots and pans, yes, knives No.

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    Oliver 2017-05-05

    Stainless steel cookware is a great choice for safe cooking. Many kinds of cookware react with the foods, either changing the taste of the food or even releasing harmful materials into the food that can cause imbalances or diseases. Many non-stick coatings like teflon are safe - but once they get scratched or overheated they can start to leak chemicals in the food that are according to some scientific studies dangerous and possibly carcinogenic.Stainless steel pans MUST be preheated before you add any food to the pans. I usually turn my stovetop on medium low heat and allow it to heat for 2-3 minutes. Cookware and bakeware are types of food preparation containers commonly found in a kitchen. Cookware comprises cooking vessels, such as saucepans and frying pans, intended for use on a stove or range cooktop. Bakeware comprises cooking vessels intended for use inside an oven. Some utensils are both cookware and bakeware. The choice of material for cookware and bakeware items has a significant effect on the item's performance , particularly in terms of thermal conductivity and how much food sticks to the item when in use. Some choices of material also require special pre-preparation of the surface - known as seasoning - before they are used for food preparation.

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    Aiden 2017-05-14

    if made in Sheffield in the UK it is genuine it won't ever tarnish its one of the best steel you can buy and is hallmarked hope this helped you just answered a question on the same subject hope this helped you tooits stainless steel... really good heat distribution you can use metal utensils on it with out to much worry of damage. harder to clean..

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    Julian 2017-07-06

    With sixty years of cooking experience, I can honestly tell ya that either sort will meet your needs quite nicely. But again, with sixty years under my belt - yes, I do eat my own cooking, lol - my preference is cast iron. Fer one thing, it's cheaper than the other two. It does require special care, but hey - it is definitely worth the extra effort!

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    Nora 2017-07-10

    I like stainless steel. My current set of pans replaced a decades-old set of original Calphalon (anodized aluminum, not non-stick) that I gave to my daughter. They are both fine to use, durable, and don't tend to burn out, give off fumes, or have problems in general. The original Calphalon pans were heavier weight than some of the similar types of pans I've seen recently, but I'm sure there are good ones out there. For most cooking, though, stay away from non-stick cookware. It will always fail at some point and you'll be eating the coating as it comes off.I prefer polished Stainless Steel pots Dune

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    Lucy 2017-07-10

    Only thing you would have to be concern of is if there is lead other than that it's just harder to clean that's why people use non stick pans and pots

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    Matthew 2017-06-22

    I have been cooking with stainless steel for years and find it very clean and easy to keep clean. I always like to have at least one T- Fal or other trade name non-stick fry pan for quick fryng items like scrambled eggs or omelettes and even pancakes are easy in the non-stick fry pan. If they become damaged over time I just replace it. Usually I replace it once a year. But the stainless steel pots and pans are really a more permanent type of utensil. I have had them for at least 20 years.Stainless steel is safe for cooking and storage. Porcelain coated cookware is good too as long as it isn't chipped or cracked or scratched. Cast iron is wonderful too. Never use teflon or aluminum. Those 2 are not safe for cooking or storing food in. Stainless and porcelain do not interact with foods cooked in them. Cast iron, however, will react with acidic foods like tomato, lemon, and wines. Cleaning stainless steel or porcelain is easy with Bon Ami and a scrubby that is safe for non stick surfaces or a sponge. Do not use other harsh cleaners on them because they scratch the surface which food sticks to and they have other chemicals in them that are not good to get on your skin or breathe, even though they are advertised and labels say they are ok to use. You can also use baking soda on lighter soil and even use it to get coffee/tea stains out of cups. Just make it into a little paste with a bit of water and scrub away. Cast iron should be cleaned with warm water and barely any soap, if any. Since it is a porous material, it will pick up soap flavor. I have used cast iron for 40+ years and appreciate that I even get a little dose of iron each time I use it. Just remember to pre heat the pan empty, add your oil or butter, let that heat but not to smoking hot, and then add your food. This will help to avoid food sticking. Corn bread is awesome baked in a preheated cast iron skillet. Warm the skillet in the oven (provided the handle is also metal and not wood) as you preheat the oven, usually 400 degrees F for cornbread. You just toss it back into the oven on a middle rack after adding oil to the hot pan, tilt to coat pan carefully and then add the batter and bake. It bakes up beautifully.

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    Stella 2017-05-23

    I have a set of Cuisinart clad-bottom stainless steel cookware and I love them. They are of great quality but not as expensive as All-Clad so I can cook like the pros without spending the money they do for their cookware.farberware is really good

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    Wyatt 2017-07-02

    All clad is probably the best consumer cookware, although it's extremely expensive. Having used both, it's definitely superior to Calphalon. With cookware, like many products, if you're lucky you get what you pay for. All Clad is certainly good quality.I got a set of Calphalon for Christmas last year. Never cooked with stainless before, but I LOVE this set.

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    Andrew 2017-05-20

    I have cooked with stainless for years and never had a problem cleaning it. I've had a couple of those "no-stick" teflon-coated pans - never again. The damn teflon comes off too easily and makes a hell of a mess of the pan, and who needs bits of friggin' teflon in their food? At this point, after being the family cook for over thirty years, I mostly cook in cast iron. It's inexpensive, lasts forever, and nowadays you can buy it pre-seasoned. Ya just gotta pay attention to proper cleaning of cast iron - never use detergent and never a metallic scrubbing pad.i assume one of the prior answerers has worked as a dishwasher before...that can be true, but its not really, most jobs where I have been the cook in the kitchen, I also wash my own dishes. I find they can even be easier to wash, especially once the coating starts getting little dings and scratches in it, then little pieces stick, and oils will cling and get all tacky, and it slowly loses its nonstickiness. I am more a fan of cast iron and aluminum/stainless. if treated well, and well "seasoned" it will work better than and a non-stick in most cases, even the best nonstick will lose its finish, but a cast will do quite the opposite, they get better with age

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    Skylar 2017-05-05

    WHO said that theydo? they use alot of alumin ware. stainless often to thin and burns . when making some sauces you must use stainless because it dosnt make the white sauce look grayProfessional chefs don't always use stainless steel. Most restaurants use aluminum, too. Every restaurant that i know that serves breakfast all use non-stick for their eggs and omelets. Restaurants don't care how easy they are to clean. The cooks aren't supposed to be burning the food, anyway. So the pans usually aren't that hard to clean. Besides, they hire dishwashers whose job it is to wash dishes for 8 hours a day. If a pan won't come clean, they just throw it in sink, fill it with water and let it sit for awhile. There is a reason for using stainless steel in some cases. Sometimes foods react with metal. More example, when making bechameal sauce, aluminum will react with the milk and discolor the sauce. You also don't want to make cheese in an aluminum pan. Personally, I don't let a a piece of metal get in the way of being creative or cooking good food. Lots of restaurants have really crappy pots and pans, but thats OK. You can spend the money on All-Clad if you want. They are very good. The choice is up to you really. The non-stick pans always wear out quickly. Stainless or aluminum last a long, long time. You might want to check out some restaurant supply stores. There stuff is usually fairly inexpensive.

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