FAQs About Stainless Steel Pots

Stainless steel pots are the standard in cookware, and the price range makes any style affordable. Knowing a few simple characteristics to look for ensures that you pick a set that last for decades.

Q: Is it true that stainless steel pots conduct heat terribly?

A: It is absolutely true, but this characteristic both helps and hurts in the kitchen. It helps because the chances of burning a hand on the side or handle decrease, and when the pot is moved from the stove or oven, it cools quickly, preventing injury. On the other hand, poor conduction means slow to heat and uneven heat distribution. To combat this, many companies install copper or aluminum bottoms, which conduct heat much faster.

Q: Should you buy stainless steel cookware with nonstick coating?

A: Nonstick cookware makes life easier, but has its downsides. First, the Teflon coating is toxic, especially for pets. Although not normally a danger, if the pan burns and sears the coating, the toxic fumes can make pets or even people sick. Also, nonstick cookware stays nonstick only so long. Once the coating starts to wear away, foods tend to stick in spots so that heating is uneven, and oil is required.

Q: How durable is stainless steel cookware?

A: Any stainless steel pot, even if used every day, can outlast the owner, and the owner's child and grandchild. Stainless steel rarely dents and does not react with harsh chemicals or acidic/alkaline foods, preventing tarnishing or rusting. Even if wear starts to show, a caustic cleaner and scrubber usually restores any pot to a lustrous shine. Stainless steel also cleans very easily, much easier than glass cookware.