Cookware - what are the pros and cons of going with stainless?!
We bought Emeril non-stick pots and pans about 8 years ago and they're shot!. I admit, we weren't completely careful with them 100% of the time!.!.!.!.but I still think they should have held up better!. Anyway, will I regret getting stainless cookware!? Any tips for buying!? ThxWww@FoodAQ@Com
Answers:
I bought a stainless set from Ecko when I was 16--you know the buy the pots, get a hope chest, hope you buy the china, too, deal!.
They are the best pots I have ever owned--still have them, still in great shape, 34 yrs!. later!.
Aluminums impart heavy metals into your foods--no, not alot, but over time there is body build-up of this stuff, which has ill-effects!.!.!.they also are porous & retain flavors, whether you want them to or not, plus they warp eventually under high heats!.
Even the best no-sticks break down eventually, but I have an Avalon wok that is still beautiful after 10 yrs!.--never use a non-stick pan once it begins to deteriorate--quite health hazardous!.
Stainless, if well made, only requires minimal cleaning if soaked for a few minutes before hand, and a little scrub with steel wool every now & then to keep the bottoms & outsides like new, plus they tolerate, without damage, being sprayed with oven cleaner if you really have a burn-up in one of them--can't do that with aluminum!. They are not porous, so they do not absorb or retain bacteria & odors!.!.!.they expand & contract with heat/cold very well indeed!.!.!.giving you the enhanced plus of vacuum cooking--less water, less nutrient release, more even cooking, because the lids can seal to the pots!.
The thing to watch for when purchasing good quality is how the handles are attached--screws & brad heads inside the pots are places bacteria & foods can hide, and are not easy to keep clean!.!.!.look for them being attached through the handle, but not into the inside of the pot!. If you like the look of the all steel handles, purchase the covers necessary to use them without getting burned, but you can't leave them on while cooking, so a bit of kitchen stealth is involved with those!.
Anyway, I do love to cook, been in the company of many a wonderful chef, and they do love stainless--in their pots, and their knives!.
Good Journey!!!Www@FoodAQ@Com
They are the best pots I have ever owned--still have them, still in great shape, 34 yrs!. later!.
Aluminums impart heavy metals into your foods--no, not alot, but over time there is body build-up of this stuff, which has ill-effects!.!.!.they also are porous & retain flavors, whether you want them to or not, plus they warp eventually under high heats!.
Even the best no-sticks break down eventually, but I have an Avalon wok that is still beautiful after 10 yrs!.--never use a non-stick pan once it begins to deteriorate--quite health hazardous!.
Stainless, if well made, only requires minimal cleaning if soaked for a few minutes before hand, and a little scrub with steel wool every now & then to keep the bottoms & outsides like new, plus they tolerate, without damage, being sprayed with oven cleaner if you really have a burn-up in one of them--can't do that with aluminum!. They are not porous, so they do not absorb or retain bacteria & odors!.!.!.they expand & contract with heat/cold very well indeed!.!.!.giving you the enhanced plus of vacuum cooking--less water, less nutrient release, more even cooking, because the lids can seal to the pots!.
The thing to watch for when purchasing good quality is how the handles are attached--screws & brad heads inside the pots are places bacteria & foods can hide, and are not easy to keep clean!.!.!.look for them being attached through the handle, but not into the inside of the pot!. If you like the look of the all steel handles, purchase the covers necessary to use them without getting burned, but you can't leave them on while cooking, so a bit of kitchen stealth is involved with those!.
Anyway, I do love to cook, been in the company of many a wonderful chef, and they do love stainless--in their pots, and their knives!.
Good Journey!!!Www@FoodAQ@Com
Stainless steel is very easy to clean, and non-reactive!. But it doesn't distribute heat evenly!. Those pans with a heavy bottom or wrap-lining of aluminum are supposed to combine the best qualities of both (aluminum -does- distribute heat evenly)!.
I love my old stainless cookware, because of the easy-cleaning part, but you do have to bear with hot spots when you cook!. (Mine has a thin copper bottom that's supposed to help with spreading the heat, but it doesn't work as well as a thick aluminum one!.)Www@FoodAQ@Com
I love my old stainless cookware, because of the easy-cleaning part, but you do have to bear with hot spots when you cook!. (Mine has a thin copper bottom that's supposed to help with spreading the heat, but it doesn't work as well as a thick aluminum one!.)Www@FoodAQ@Com
I personally use both, nonstick and stainless steel, I like both of them!.
I found this, hope it helps!.!.!.!.
I just read the first answer, and wanted to let you know, I don't have the hot spot problem with my stainless set, it is Calphlon, triply, and it heats amazingly!.
Stainless steel
Stainless steel is generally considered the best choice for cooking because it is sanitary, nonporous, and the metals are highly stable!. Environmentally, however, the mining and manufacture of steel is a highly technological, energy-intensive and polluting process!. Stainless steel also leaches nickel and chromium into food, which may be harmful to health!.
If you choose stainless steel for it's advantages, then buy an energy-efficient brand to balance out some of the environmental disadvantages!. This type of stainless steel cookware generally has double-walled sides and insulated lids allow you to slow-cook at lower temperatures and save a substantial amount of energy!. In addition, because the pots retain heat, foods will continue to cook even after the pot is removed from the burner!.
You can minimize the leaching of metals by only using wooden utensils in stainless steel pots and pans!. Metal utensils scratch the surface and release more metals!.Www@FoodAQ@Com
I found this, hope it helps!.!.!.!.
I just read the first answer, and wanted to let you know, I don't have the hot spot problem with my stainless set, it is Calphlon, triply, and it heats amazingly!.
Stainless steel
Stainless steel is generally considered the best choice for cooking because it is sanitary, nonporous, and the metals are highly stable!. Environmentally, however, the mining and manufacture of steel is a highly technological, energy-intensive and polluting process!. Stainless steel also leaches nickel and chromium into food, which may be harmful to health!.
If you choose stainless steel for it's advantages, then buy an energy-efficient brand to balance out some of the environmental disadvantages!. This type of stainless steel cookware generally has double-walled sides and insulated lids allow you to slow-cook at lower temperatures and save a substantial amount of energy!. In addition, because the pots retain heat, foods will continue to cook even after the pot is removed from the burner!.
You can minimize the leaching of metals by only using wooden utensils in stainless steel pots and pans!. Metal utensils scratch the surface and release more metals!.Www@FoodAQ@Com