STAINLESS STEEL COOKWARE—TRADITIONAL UNCOATED

This type of cookware looks extremely stylish and is popular both with domestic and professional chefs because of its great durability properties.

THREE QUALITIES OF STAINLESS STEEL ALLOY

Stainless steel quality is determined by nickel content:

• 18/0 = 0% nickel content

• 18/8 = 8% nickel content

• 18/10 =10% nickel content

In general, the greater the nickel content, the better the quality, as nickel allows a brighter, more durable rust resistant luster.

18/10 pans have a beautiful shiny finish. 18/0 pans have a duller finish.

The number "18" stands for the chromium content, which is the same for all stainless steel. Chromium prevents rusting. Carbon steel, which has no chromium or nickel, is sometimes used for cookware accessories (woks, fish poachers, etc.). Carbon steel can rust. Adding nonstick coatings will lessen the risk of rusting, but will not eliminate it.

COPPER AND ALUMINUM HEAT CONDUCTING DISCS

Stainless steel is a poor heat conductor. To disperse heat (prevent "hot spots" and burning), an aluminum or copper disc must be added to the bottom of the pan.

The performance of stainless steel cookware is largely determined by how well the pan spreads heat, thereby reducing or eliminating "hot spots." This is directly related to the thickness of the copper or aluminum disc. The thicker the disc, the better the heat distribution.

Note: Aluminum requires three times the thickness of copper to get the same heat distribution. Therefore, aluminum discs are always thicker than copper ones. When determining a pan's quality by weight, compare the same kind of pans: copper to copper and aluminum to aluminum.

BASE ATTACHMENT

There are two methods of attaching a copper or aluminum disc to the bottom of a stainless steel pan. These are brazing and impact bonding.
Brazing, the only way of applying a copper disc, is the most common method. The disc can only be brazed on the flat portion of the pan's base. The disc may stop short of the side wall, exposing the corners of the pan to the heat source and creating "hot spots." Food sometimes burns on the inside corners of a stainless steel pan if the heat source is not monitored.

THE ADVANTAGE
Since aluminum and copper are soft metals that tarnish easily, a "tri-ply base" (bottom protector) is used to increase durability. Exposed copper requires substantial polishing to keep it shiny. Exposed aluminum cannot be polished but needs to be scoured on a regular basis, as stovetop burners and food particles can easily discolour it.

CLAD METAL STAINLESS STEEL PANS

Clad metal pans, made of stainless steel and aluminum metals sandwiched together (Anolon® Advanced Clad, Anolon® Commercial Clad), need no heat conductor added to the base because the entire body is tri-ply material (stainless/aluminum/stainless). The centre aluminum core is the heat conductor. These pans conduct heat evenly up the side walls instead of just on the base. Many pans with an added tri-ply base have thicker aluminum discs to prevent burning on the interior base. In short, depending on quality, both tri-ply based and clad metal pans can provide excellent cooking performance when low to medium heat is used.

STAINLESS STEEL COOKWARE—NONSTICK

ARC-SPRAY—THE NONSTICK TECHNOLOGY
Today's nonstick stainless steel brands use an "arc-spray" technology that ensures the nonstick surface will last for many years. Arc-spraying is the process of applying white hot droplets of stainless steel to the pan, which permanently bond to the surface, roughening it. A nonstick coating is then applied, permeating the textured surface and creating outstanding coating adhesion. The criteria for good cooking is the same for traditional and nonstick stainless steel pans. The thicker the base (heat conductor), the better the cooking performance. Remember, consistent overheating will damage any nonstick pan. A quality nonstick pan must have a thick base that disperses heat and prevents "hot spots," thereby prolonging food release durability.