We are independent & ad-supported. We may earn a commission for purchases made through our links.
Advertiser Disclosure
Our website is an independent, advertising-supported platform. We provide our content free of charge to our readers, and to keep it that way, we rely on revenue generated through advertisements and affiliate partnerships. This means that when you click on certain links on our site and make a purchase, we may earn a commission. Learn more.
How We Make Money
We sustain our operations through affiliate commissions and advertising. If you click on an affiliate link and make a purchase, we may receive a commission from the merchant at no additional cost to you. We also display advertisements on our website, which help generate revenue to support our work and keep our content free for readers. Our editorial team operates independently of our advertising and affiliate partnerships to ensure that our content remains unbiased and focused on providing you with the best information and recommendations based on thorough research and honest evaluations. To remain transparent, we’ve provided a list of our current affiliate partners here.

What are the Advantages of Stainless Steel Cookware?

By R. Anacan
Updated May 16, 2024
Our promise to you
DelightedCooking is dedicated to creating trustworthy, high-quality content that always prioritizes transparency, integrity, and inclusivity above all else. Our ensure that our content creation and review process includes rigorous fact-checking, evidence-based, and continual updates to ensure accuracy and reliability.

Our Promise to you

Founded in 2002, our company has been a trusted resource for readers seeking informative and engaging content. Our dedication to quality remains unwavering—and will never change. We follow a strict editorial policy, ensuring that our content is authored by highly qualified professionals and edited by subject matter experts. This guarantees that everything we publish is objective, accurate, and trustworthy.

Over the years, we've refined our approach to cover a wide range of topics, providing readers with reliable and practical advice to enhance their knowledge and skills. That's why millions of readers turn to us each year. Join us in celebrating the joy of learning, guided by standards you can trust.

Editorial Standards

At DelightedCooking, we are committed to creating content that you can trust. Our editorial process is designed to ensure that every piece of content we publish is accurate, reliable, and informative.

Our team of experienced writers and editors follows a strict set of guidelines to ensure the highest quality content. We conduct thorough research, fact-check all information, and rely on credible sources to back up our claims. Our content is reviewed by subject-matter experts to ensure accuracy and clarity.

We believe in transparency and maintain editorial independence from our advertisers. Our team does not receive direct compensation from advertisers, allowing us to create unbiased content that prioritizes your interests.

Stainless steel cookware is the most popular cookware choice of today’s consumer. It is durable, economical, easy to care for, and useful in a variety of different cooking applications. Stainless steel also has a shiny appearance that many consumers find aesthetically pleasing.

Stainless steel is an alloy composed of two to three metals; steel, chromium and in some instances, nickel. The chromium in the alloy prevents or reduces the formation of rust in stainless steel. Higher quality stainless steel has nickel as part of the alloy along with chromium. Nickel works with chromium to increase stainless steel’s resistance to corrosion and rusting.

Stainless steel is a favorite of many cooks because it is a non-reactive metal. This means that it can be used to cook foods with heavy alkaline or acidic content without the stainless steel reacting to and changing the taste and appearance of the food. The non-reactive nature also means that stainless steel will not corrode or pit when it comes into contact with acidic or alkaline foods. In comparison, cookware made with aluminum and cast iron that is not coated nor anodized does react with acidic or alkaline foods.

Stainless steel cookware is also extremely durable. It resists dents, scratches, and is strong. The durability also makes stainless steel cookware easy to clean and maintain. There are no special cleaning requirements for stainless steel cookware as there are for non-stick and copper cookware. Therefore most stainless steel items can be cleaned with regular dishwashing soap and water.

Another reason many cooks choose cookware made of stainless steel is due to its effectiveness in browning and searing meats. Searing helps meat to retain its internal moisture, making it juicy and tender. Browning helps to caramelize the meat, bringing out the flavor and color of the internal sugars in the meat.

Browning and searing food in stainless steel cookware also creates bits of food stuck to and residual oils left in the bottom of the pan known as “fond.” Cooks pour a liquid such as wine or a broth into the pan which loosens the fond from the pan. This is known as deglazing. Deglazing is the foundation of many classical sauces and gravies, and the fond is a key element of the flavor and richness of these sauces.

One thing the consumer should keep in mind when considering stainless steel cookware is that stainless steel, for all of its advantages, is a poor conductor of heat. Because conduction of heat is a critical element of cookware performance, stainless steel cookware is usually made with a copper or aluminum core and/or bottom plate. Copper and aluminum are very efficient conductors of heat and provide much more even distribution of heat than stainless steel alone would. The consumer is encouraged to consider and purchase only stainless steel cookware that is made with copper or aluminum.

DelightedCooking is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.
Discussion Comments
By anon132177 — On Dec 05, 2010

Nickel is a toxic metal. Research it and you will better understand this metal. Also, It's not unusual to taste the SS especially when you leave food in the cookware. Is this the toxic nickel we are tasting?

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.