Many individuals remain unsure about how to approach stainless steel cookware. I can certainly relate, as the conflicting advice swirling around this topic caused me confusion at one point! Some will tell you that it is perfectly safe and non-reactive, while others claim there are potential risks of heavy metals being released into your food. People have long sung praises of this cookware, claiming it to be the only one you should ever use. You've likely heard that magnetic steel is what makes it safe - a notion I too initially believed in. And yet, after studying more about the product and its benefits, I came across other key metrics to determine quality as well! Therefore, let me share some knowledge with you so that you can make an informed decision on which cookware will best suit your needs.
Why Stainless Steel is a top-rated choice?
Investing in stainless steel cookware is a wise choice for those looking for a non-toxic and durable option that can stand the test of time. Not to mention, it's great for boiling, sautéing, and baking - particularly small batches as it efficiently retains heat and cooks foods evenly.
Stainless steel is an ideal choice for kitchen novices, particularly students who are away from home. Cleaning and upkeep of this material require little effort - simply use hot soapy water after each use or utilize steel wool to eliminate any oily layers that may have accumulated.
Stainless steel is an incredibly versatile and resilient material for kitchenware, making it the perfect choice for a variety of cookware. From pots to pans, skillets to griddles – whatever your culinary needs may be; you can easily find stainless steel options that will make meal prep effortless. Whether you're looking for Indian dishes or any world's cuisine - there's no denying the convenience of investing in quality kitchen products crafted with stainless steel!
Meyer offers two selections of stainless-steel cookware; one with a 3-layer construction crafted from both aluminum and stainless steel, while the other has an aluminum core enveloped in heavy-duty impact bonded base for long term durability.
The layering technique helps to lock in the aluminum material, protecting from leaching and making use of its superior conduction capabilities for a more even cooking surface. Additionally, this design is dishwasher safe and easier to clean than other cookware made with lower-grade stainless steel. Not only that but it's also sturdier and sleeker too!
How crucial is to consider nickel free steel?
Generally, stainless steel's natural coating is quite sturdy and safe. Nevertheless, pans may become damaged due to overheating or by using metal utensils and abrasive scrubs on them. When the coating breaks down, nickel can be released into your food - a situation that ought to be avoided at all costs. When researching cookware, you may come across the terms 18/8 stainless steel or 18/0 stainless steel. These numerals refer to how much chromium and nickel is contained in each product. For example, with an 18/8 piece of cookware, there will be a respective concentration of eighteen percent chromium and 8% nickel whereas an 18/0 version has almost no trace of nickel present. Meyer offers a range of stainless-steel products without any nickel in them--so no more worries! Shop our selection with confidence knowing that all the items we carry are allergy friendly. Did you know? Nickel is often used to make pots and pans shine, with the higher nickel content offering a more vibrant glossy finish. However, Meyer's superior technology allows for mirror-like polishing on the outside while keeping an internal matte look - all without using any Nickel at all!
Nickel Free Range offered by Meyer
- Meyer Select
- Meyer Trivantage
- Meyer Kitchen Hacks
- Meyer Centennial
Have you heard about the “magnet test” for determining stainless steel quality?
This urban legend is actually a way to determine whether or not the steel used is magnetic (Austenitic). Stainless Steel which is used to manufacture cookware is an alloy made up of Iron, carbon, chromium, and nickel, which can be detected by seeing if it sticks to magnets!
Stainless steel is composed of three main structures—austenite, ferrite, and martensite. You may have noticed labels such as 18/8 or 18/10 on stainless steel items; this indicates the percentages of chromium (18%) and nickel (either 8% or 10%) that are present in the alloy. Nickel plays a critical role in austenitic-type steels, so these grades are often classified as either an 18/8 or an 18/10 composition to demonstrate their structure's capability for forming austenite.
People often use the magnet test to determine whether a pan is made with nickel – if a magnet does not stick, then it likely contains nickel. Alternatively, if the magnet sticks to the pan, this means that no nickel was used in its fabrication. Despite the possible indications of nickel alloys in stainless steel through magnetic attraction, it is best to be certain and conduct further tests. There are many different versions or grades of stainless steel so you cannot fully rely on magnetism alone for an absolute certainty.
How to season stainless steel cookware
Although stainless steel cookware often necessitates more oil for the food not to stick, experienced cooks can season their pans to create a naturally non-stick surface. Additionally, lower cooking temperatures are beneficial in avoiding sticking as well. You don't need any fancy tools or materials - with just some simple seasoning methods you'll be able to enjoy delicious meals cooked with stainless steel cookware!
To season a stainless-steel pan:
- Heat the pan to a moderate temperature and pour in 1-2 TBSP of oil.
- Heat the oil until it reaches its smoking point, then turn off the heat and allow the pan to cool.
- Wait until the pan is no longer hot, then pour out/clean any remaining oil or wipe it down to get a spotless finish.
The surface of the pan should now be lustrous and is treated to have a non-sticky finish. As long as no soap or harsh chemicals are used when cleaning, it will remain slippery for many uses. The cause behind this phenomenon? When heated, metal naturally expands; then, upon cooling down again with oil coating the exterior layer - sticking due to contracting metal - you get your dream non-stick pan! Stainless steel pans are fantastic for cooking tofu scrambles, eggs, crepes and so on.
Things to remember:
- To avoid your pan from warping, always stay within the oven-safe temperature limit recommended by the manufacturer. Warped pans are unsteady and can easily slide off a stovetop while you're cooking, thus creating an unsafe environment.
- Do not hesitate to discard severely deteriorated or damaged cookware, as it could potentially expose the core material and leach into your food. So, swap out any dented pots and pans for new ones.
- Always keep your cookware clean for the best cooking experience. Dirty pans can cause thick smoke, leading to breathing difficulties and irritation. To prevent lasting damage and maintain safety, make sure to adhere strictly to the manufacturer’s instructions when cleaning or storing your pots and pans.
- To ensure your safety, always use oven mitts when handling hot stainless-steel cookware but with Meyer use get Silicone handles.
- Although Meyer offers warranty on riveted handles still, before you move any pot or pan, double-check that its handles are securely fastened.
- Extreme caution must be taken when handling hot stainless-steel pans to avoid damaging countertops. Additionally, if the surface material is cold, then it may cause thermal shock and warp your pan.
- Handle your stainless-steel cookware with care to prevent any damage to the glass stovetop; never drop them or move them by dragging across the surface.