All-Clad Stainless Steel Tri-Ply

Whether you’re a beginner cook learning to make simple recipes or a professional chef working on complex cuisines, a set of stainless steel cookware is a great addition to your kitchen. While many cooks prefer to have non-stick pans or cast iron as their cookware of choice, there are definite benefits to going the stainless steel route.

According to food editor and journalist Julie Chernoff, stainless steel cookware is easily cleaned and generally dishwasher-safe. For those cooks who want a speedy clean-up after standing next to a hot stove, the ability to throw their pots and pans into the dishwasher is a major benefit. Chernoff adds that stainless steel is also lighter and more easily maneuvered than cast iron. If you have problems with your wrists or hands and don’t want to burden them by carrying around heavy dishes, stainless steel is a good choice.

What can you do with a stainless steel pan, exactly? “Stainless steel is great for browning meats and poultry, making soups and stews, sautéing veggies, and roasting and braising in the oven,” says Chernoff. “It’s incredibly versatile cookware that can help with almost any recipe in the kitchen.” Stainless steel pans can also be used on induction cooktops, adding additional flexibility.

For many cooks, the main concern about using stainless steel is food sticking to the bottom of the pan. “Stainless steel is many things,” says Chernoff. “One thing it isn’t? Non-stick. But if you remember to heat the pan before adding your cooking oil, you shouldn’t have any problems.”

For many cooks, the style and visual aesthetic of the kitchen are as important as the functionality. The pots and pans need to match the décor and work with all of the other elements in the kitchen. “Stainless steel is pretty,” says Chernoff. “It’s shiny. It’s easily cleaned to a sparkle and it goes with any kitchen decor.”

If you’re in the market for a durable cookware set, then look no further than stainless steel. “Quality stainless steel cookware is expensive for a reason — it lasts,” says Chernoff. “You won’t find anything more durable, as it won’t crack, warp, or scratch.” Plus, stainless steel cookware holds up better than other options. “It doesn’t rust as iron does, and no chemicals will leach into the food as with some non-stick surfaces, because the surface can’t be compromised,” explains Chernoff.

• When you’re on the hunt for the best stainless steel cookware, be sure to pay attention to the thickness of the material. “Stainless steel absorbs heat quickly and evenly, so food cooks evenly as well,” says Chernoff. “Look for a substantially thick bottom for best results, preferably one with a tri-ply bond (often with aluminum and/or copper), as this will prevent hot spots.” Some models offer multi-layer strength, as they’re made with several layers of copper, stainless steel and aluminum. This results in fast and even heat throughout. The copper bottom helps to channel heat from the center outward. Options with a pure aluminum core ensure maximum heat retention and even heat distribution, eliminating any hot spots.
• Be sure to take a look at what kind of handles your stainless steel cookware has. For many cooks, it’s important that the handles stay cool during cooking, so it’s easy to move the pots and pans around. “Avoid screw-on handles and knobs that loosen with use, and opt instead for metal so that the pots and pans are oven-friendly,” adds Chernoff. Look for a set that has riveted stainless steel handles that are fully secure. They are typically ergonomically designed to provide comfort while lifting. Another option is a set with cool-grip handles that are secured with stainless steel rivets, making it easy to carry the pots while they are still warm.
• Tight-fitting lids are a necessity with your cookware. This helps to keep moisture and heat in while cooking. Consider sets that have self-basting and tight-fitting lids. The lids for some models are made out of tempered glass, so you can see how the food is progressing without having to release any heat during cooking.