Which Cookware Should I Buy?

On a regular basis, we use our pots and pans, without thinking much about it. But with the proliferation of brands, base metals, interior coatings, exterior finishes, and claims made by different manufacturers, a consumer shopping for new cookware can definitely become very baffled in their shopping experience. Often clerks in retail outlets are not aware with the different properties of various metals and other materials used in cookware, and the pros and cons of each.

This article is intended to explain the differences in today's products in a effortless manner, and to serve as a general background for folks who are interested in some of the technical aspects of the construction and manufacturing of stainless steel cookware.

Stainless steel is an alloy that begins with basic iron with up to 8 alloys added, depending on the quality. The most important alloys in SS are chromium and nickel. The chromium provides rust and corrosion resistance and durability. Nickel provides added rust resistance, hardness, and high polishing characteristics.

The figures 18/0 and 18/8 refer to the percentage of content of chromium and nickel. In order to be classified as SS, the metal ought to contain at least 11 % chromium (no nickel required). Normally stainless steel used in cookware is 18% chromium and 8% to 10% nickel.

Lesser quality stainless steel cookware, mixing bowls, stockpots and accessories are mostly 18/0, which are usually not highly polished, and could be subject to some rust spotting.

Several metals can be laminated or bonded as one, to combine the advantages of assorted metals into a cookware body. A case in point would be a 3 layer construction consisting of two outer layers of SS, with an inner layer of aluminum. This is known as a Tri-Ply Construction. This incorporates all of the benefits of each metal into one piece of cookware. The lamination of metals is prepared in the raw material stage, in sheets, and blanks are cut out from the sheets to be transformed into cookware shapes in a press. The total process is highly priced, and this construction is found simply on superior priced cookware.

A easy way to test whether or not your SS pots and pans are 18/0 or 18/8 is to place a magnet alongside it. If the pot is magnetic, it is 18/0...If not, it is 18/8 (or 18/10). The addition of nickel neutralizes the natural ferrous properties of the iron in the SS. I chance this has helped you at the time you acquire your first stainless steel cookware set.

By: Whisa

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Victoria writes articles on cookware and cooking. She specializes in selling high quality Stainless Steel,Cast Iron Cookware, Pot Racks and the new Go Green Glasslock Containers. You Gotta Love What You Buy!