Stainless steel, an iron alloy, is well-deserving of its popularity in modern kitchens. There is nothing they can’t do. Since they are non-reactive, you can cook high-acid foods, like tomato sauce or lemony braises or baked beans, without worrying about discolouration or metallic tastes (*cast iron pans look away sheepishly*). Soups, stews, chillies, curries, anything with a high liquid-to-solid ratio, is well taken care of by stainless steel.

But stainless steel isn't always as amazing at conducting heat as some other materials, which means that crunchy char you love on meat and veggies won’t be as easy to achieve. It’s not impossible, but you have to wait for the frying pan to get super hot—it’s worth pre-heating in the oven—and be generous with the cooking fat you use. Make sure you avoid olive oil when cooking at high temperatures. We recommend using a groundnut or vegetable oil, e.g. rapeseed oil, for cooking at high temperatures with stainless steel pans. Using oil is recommended if you want to avoid the mess from being clingy.

 

PROS 

  • Compatible with all hob types
  • Oven compatible
  • Non-reactive
  • Dishwasher-safe
  • Great value for money

 

CONS

  • Not as heat responsive as copper pots & pans
  • Food will stick if pan is not oiled
  • Pans can experience pitting if salt is added to water before boiling
Stainless Steel pots & pans available at Borough Kitchen

What To Look For

Look for a stainless steel pan that has a multi-ply construction (multiple layers of metal).  A multi-ply layered with materials that are excellent conductors of heat like aluminium or copper on both the base and side walls of the pan will ensure even heat distribution and retain heat.

SHOP NOW

 

All-Clad Copper Core pots & pans available at Borough Kitchen

The Best Of The Best

All-Clad | Mauviel

Copper is the best heat conductor out there, so a range like All-Clad’s Copper Core (a copper core layer sandwiched between two layers of aluminium with stainless steel outer layers) is more efficient than other stainless steel pans. That’s why we’ve marked this range as ‘best of the best’. Mauviel’s 5-ply M’Cook range also has this title, because it has three layers of aluminium, which brings it up to par.

SHOP NOW

Samuel Groves stainless steel pots & pans available at Borough Kitchen

The Best Of Value

Samuel Groves

We believe that the best of value stainless steel pots and pans are from Samuel Groves. Our exclusive collection with the Birmingham-based forgery is tri-ply with an aluminium core.

SHOP NOW

 

Caring For Stainless Steel

Borough Kitchen pots & pans bundles and kitchen knife sets

Construction & Finish

Looks-wise, stainless steel pots and pans keep their shine for years, thanks to anti-corrosive chromium and nickel (the 18/10 or similar markings you see on stainless steel refer to chromium/nickel percentage). There are two kinds of finishes: polished and brushed. Both styles function similarly, but polished stainless steel interiors are slightly easier to clean because its super-smooth surface prevents dirt from sticking as stubbornly.

Versatility

Induction compatible stainless steel pans should be constructed from ferritic steel (which makes it magentic with a low carbon content). We only sell stainless steel cookware that can go from hob to oven without a hitch, because a few minutes under the grill can make up for any resistance stainless steel has to that covetable char on vegetables.

 

Stainless Steel Hob Compatibility

Aga & Solid Fuel Compatible
AGA &
SOLID FUEL
Ceramic Hob Compatible
CERAMIC
Electric Hob Compatible
ELECTRIC
Compatible
Compatible
Compatible
Gas Hob Compatible
GAS
Induction Hob Compatible
INDUCTION
Oven Compatible
OVEN
Compatible
Compatible
Compatible


Caring For Stainless Steel

While stainless steel is easy to maintain because it won’t chip, scratch, or warp easily, food can stick to it rather stubbornly (use a generous amount of oil when you cook in these pans). In most cases where food has stuck to the pan or it has marked, cooling the pan down and then soaking before scrubbing with a sponge should do the trick. Make sure it’s cooled, otherwise the pan will warp. For tougher stains, apply a coat of baking soda and let stand for a few minutes before washing normally. But for the easiest and most thorough cleaning, use a Stainless Steel Cleaner like this one from Mauviel; it will have your stainless steel pots and pans looking good as new.