Advantages of Stainless Steel Pots and Pans
We’ve all heard of stainless steel being the most elite of all cookware. Time after time on cooking shows of all sorts, we’ll hear the host say he or she would never work with anything else. But why is this? What makes stainless steel so great?
First of all, stainless steel is incredibly resilient. Pots and pans made with stainless steel can last a very, very long time with almost no change in appearance. They’ll continue to look great and perform as well as new as long as they are cleaned after each use. This is one of the most interesting things to notice about stainless steel cookware. Although it is not as heavy and incredibly thick as its competition, the cast iron ware and copper ware, it is still just as effectively as well as typically half the cost.
Stainless steel pots are perfect for all kinds of sauces that need to be on the stove for long periods of time, as they never corrode. We all know tomatoes are very acidic (don’t forget that pinch of sugar!) and many worry when they use older pots made with different materials as sometimes the material corrodes and ends up in the sauce.
Stainless steel generally has a lower percentage of other metals than plain old steel pots and pans. When you have stronger and more conductive metals, you’ll have a higher quality pot. The better the quality, the better off you are making sauces and soups, dishes that need long periods of time to get just right.
A very nice feature of stainless steel is its ability to be cleaned and take a lot of abuse all at once! You can put stainless steel in the dishwasher, you can scrub it with scour pads, you can use just about any cleaning method under the sun and you won’t have a problem with the pot or pan’s quality.
Stainless steel is used by just about every Grade A restaurant to make just about any dish. Not only do they like stainless steel for sauces and soups, but the stainless steel is fantastic for frying as well. When you’re finished frying anything in oil, the remains don’t stick to the pan nearly as much as some other materials. Let some warm water and soap sit in the pan for 10 minutes or so and you’ll be able to clean it out
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