Steel, which has been used as cookware material since the 20th century, is one of the most popular kitchen items due to its longevity and ease of maintenance. Stainless steel cookware utensils are found in almost every kitchen across the globe, from modest home kitchens to professional ones and stylish kitchens of fancy restaurants.
Steel is essentially an alloy of iron and carbon, while stainless steel is an alloy of chromium, carbon, and sometimes other elements. Specifically, stainless steel contains at least 10.5% chromium and less than 1.2% carbon. Chromium forms a thin film on the steel surface. This film protects the steel from oxidation, making it stainless and giving the material its renowned durability.
After briefly touching upon the chemistry of stainless steel, it’s time to list some facts about the material. Continue reading to learn 6 things you may not have heard about stainless steel cookware.
- Stainless steel is more versatile than you think
You may think there is only one kind of stainless steel. That is not true. This particular material has many grades in kitchenware, each suited for a specific use. You may have come across different codes identifying stainless steel. These numbers reflect the composition of the material. This article focuses on the four grades of stainless steel.
There are 18/10, 18/8, 18/0, and 13/0 stainless steel grades.
- 18/10 stainless steel:
18/10 grade is the one containing the highest nickel. This type of stainless steel contains 18% chromium and 10% nickel. Due to its higher nickel content, along with the presence of molybdenum, 18/10 has the highest corrosion resistance. 18/10 stainless steel is a popular choice for cookware because of the way it retains and dispenses heat.
- 18/8 stainless steel:
18/8 stainless steel contains 18% chromium and 8% nickel. 18/8 stainless steel flatware is a more affordable option while still delivering durability and corrosion resistance.
- 18/0 stainless steel:
18/0 stainless steel contains 18% chromium and 0% nickel. 18/0 flatware is magnetic. This grade has less corrosion resistance. On the other hand, it’s a more affordable choice and perfect for everyday use.
- 13/0 stainless steel:
This grade of stainless steel contains 13% chromium and 0% nickel. Many dinner and dessert knives are made with 13/0 stainless steel. This steel is ideal for blade forging, producing a sharp cutting surface while maintaining rust—and corrosion-resistant properties.
- You can cook anything in stainless steel cookware, thanks to its non-reactiveness
Non-reactiveness is an excellent plus in cookware. It means you can cook anything in them. Some metals, such as copper, cast iron, and aluminum, react with acidic foods such as tomatoes, pineapples, and lemon juice. But with stainless steel, this won’t be an issue. You can cook any acidic food in stainless steel pots and pans without worrying about harming the surface.
- Stainless steel cookware does not require delicate cleaning
In addition to cooking any food in stainless steel cookware, you can clean this unique material with any dishwashing detergent and sponge. While many other cookware have rigid cleaning instructions, this is not the case with stainless steel. You can use abrasive cleaning products, soap pads, and steel wool scrubbers without harming stainless steel pots and pans.
- Stainless steel cookware can withstand both heat and cold
Stainless steel is very resistant to heat and can withstand temperatures as high as 600 F. Heat resistance makes stainless steel kitchen utensils perfect for cooking. You can comfortably use stainless steel cookware when cooking at high temperatures and for extended times.
And while stainless steel is celebrated for its heat resistance, did you know it has a surprising relationship with the cold? You can store food in stainless steel cookware in the refrigerator and the freezer.
- You can restore burnt stainless steel cookware and use it as new
In addition to durability, stainless steel cookware can be restored if burnt. Due to prolonged exposure to heat, brown or black burn marks can appear on stainless steel. Burning stainless steel cookware sometimes results in a charred thick layer at the bottom.
When such burns happen, stainless steel cookware can seem unusable. However, it is possible to completely restore burnt or baked-on stainless steel cookware with minimal effort. You can use ingredients such as baking soda, lemon juice, and white vinegar to restore burnt stainless steel. Chemical solutions are also widely available.
- Stainless steel is recyclable
Stainless steel is the most recyclable metal on earth. That quality makes stainless steel a sustainable kitchenware alternative. Almost all stainless steel cookware and cutlery are recyclable. If your stainless steel kitchen utensils reach the end of their lives for reasons such as fashion changes or technological redundancy, you can replace them with a mind at peace, knowing they are fully recyclable.