Stainless steel cookware is beautiful. It’s shiny and bright and makes everything around it take on a new appearance. But that’s not its most important benefit. Here are some real reasons to own this cookware.
This material is healthy. Many people will ignore this great benefit because the first thing that comes to mind when they think about this metal is sticking. This is and isn’t true. Food sticks quite a bit if you don’t heat the pans first then add butter or oil and finally the food. With a little understanding of how to cook using this metal, sticking is not a problem. So once past the sticking issue, you can see its benefits. In comparison to non stick pots and pans, there are a lot.
Non stick pans will give you excellent no stick qualities but at the same time, you get the possibility of harmful chemicals leaching into your food. Non stick cooking ware is covered with synthetic polymers PFOA and PTFE– the chemicals that give them their no stick qualities. Lab Studies have shown these chemicals are toxic to animals.
Studies have also found that those who work around these chemicals have a higher risk of bladder and kidney cancers. But there’s a lot of debate going on as to whether they can cause cancer if they get into food. Government agencies like the Environmental Protection Agency (EPA) have not made a final determination about PFOAs ability to cause cancer but the EPA indicated in a report that there is suggestive evidence that they can.
What is generally accepted, though, is that non stick cooking utensils should not be overheated in order to prevent any chemicals from leaking into your food since overheating breaks down the molecular level resulting in flaking and toxics can then be released.
Aluminum pots and pans get a bad rep, too. Some feel that they can cause Alzheimer’s disease. This became a controversial issue when researchers found traces of aluminum in the brains of Alzheimer’s patients.
Aluminum is an element that is widely found in the environment, but there are those who feel that heating aluminum at high temperatures can cause it to leach into foods increasing the risk of aluminum consumption.
My thoughts–why take the risk with non stick and aluminum. Stainless steel is healthy with great qualities and you can use it daily without any health concerns. And you don’t have to worry about little flakes from non stick easily getting into your food.
After health benefits, even cooking of foods is the benefit I appreciate most. The first time I used my stainless steel pan to cook bacon and eggs, I was amazed to see how uniformly and evenly my bacon cooked. I didn’t have to constantly turn the pan at different angles to make sure all parts of the bacon was cooked through.
A real time saver. And as for cooking scrambled eggs, I was totally surprised. I had heard so much about this material causing food to stick to the pans and being hard to clean. I didn’t experience this at all.
I had read before I began that the pan should be heated first then add the oils and let that cook a little before finally adding the eggs. I had virtually no sticking and what did stick was easy to clean with regular dish washing liquid and absolutely no muscle power.
This material is very durable. It does not rust or corrode easily because it is made up of a minimum of 10.5 % chromium, a chemical element which resists tarnishing by providing a protective film of chromium oxide that prevents rusts from forming on the outer and inner surface of the metal.
When the nickel is added it increases the resistance to tarnishing. and makes it tougher. The result is that stainless steel is not prone to nicks, dents, scratches and tarnishing ensuring that your cookware from reputable brands will last a very long time and can be passed down from generation to generation.
There is no need to be excessively careful when using it. Unlike non stick, you aren’t limited to using plastic and wood spoon and forks for fear of causing that dreaded flaking which could end up in your food.
When you use stainless steel, your food retains its flavor. You won’t have a metallic taste in your mouth and the metal does not react to alkaline or acidic foods. I have used cast iron pans and ended up with eggs that tasted like metal had been cooked into them.
So, with stainless steel pots and pans, you don’t only get a beautiful set of cookware to admire, you get some real benefits at a reasonable price that makes it well worth adding a set of this cookware to your kitchen. Here’s a handy list for comparison of sets.
Cooking Eggs in Stainless Steel Pans