Stainless Steel Cookware

When I first started cooking, I used traditional non-stick cookware. I never thought about using other cookware, because non-stick is the easiest to use and clean. However, I started getting paranoid about how poisonous toxic stuff was leaching into the food I cook (thanks to the stuff I read online). It sounded like it would become a health hazard in the long run.

Greg agreed with what I thought, so we replaced our cookware with this ceramic non-stick cookware set. Ceramic is not supposed to react with food, so it is safe to use. Unfortunately, this cookware set didn't last too long. In less than a year, there were tiny chips on the surface of a few of the pots and pans. I was worried that it may be harmful to cook with those, so we replaced the entire set with a stainless steel one.

I have been using the Cuisinart Chef's Classic Stainless Steel Cookware Set for six months now and I'm loving it! The cookware set includes 1 1/2-quart covered saucepan, 2 1/2-quart covered saucepan, 3-quart covered saute pan, 8-quart covered stockpot, 8" open skillet, 10" open skillet and 18 cm steamer insert. These are more than sufficient for a beginner in the kitchen. I have used everything except the stockpot because it's way too big. I use the 5.75-quart Dutch oven instead, when I make soups.

Truth be told, stainless steel is not the easiest type of cookware to use. If you don't use it correctly, you end up with food sticking to the pan and burnt food. It also requires careful cleaning, otherwise you get scratches on your cookware. However, I'm willing to overlook these minor inconveniences because this cookware set is safe to use and pretty to look at.

There is a trick to get food to NOT stick on your stainless steel pan. You need to make sure that the pan is hot enough before adding oil to it. Before I start cooking, I preheat the pan over medium heat to get it ready for the "mercury ball" test. It's a test where you sprinkle drops of water on the pan, and they form a ball that resembles a mercury ball. This can only be achieved when the pan is at the right temperature.

If the pan is not hot enough, the water droplets will sizzle and evaporate when they touch the pan. If that happens, you need to let the pan heat for a little longer and try again. Once the water droplets form a ball of water, you may wipe away the water and add oil to the pan. You also need to make sure that the food you're adding to the pan is not too cold. Let it sit out a little after you take it out from the fridge.

To prevent scratches on my cookware, I have been using this silicone turner for stir-frying and flipping food. The soft flexible material doesn't scratch the surface of my cookware. You definitely don't want to use anything made of metal on your cookware.

When it comes to cleaning stainless steel cookware, I find that the best thing to use is a cellulose sponge cloth. When I washed my brand new cookware the first time, I used a non-scratch dishwand, which is a really convenient tool for washing dishes and I love it. But it turned out to be not non-scratch on stainless steel and I ended up getting a lot of hairline scratches on my cookware. So I switched to a sponge cloth, which was so much gentler.

If you get white spots on your pots after boiling something, you can remove them by boiling water and some white vinegar.

For severe stains and discolorations, I discovered a cheap and good product that works wonders. It's called Bar Keepers Friend® Cleanser & Polish.

Just wet the pan, add some product on it, and rub it in using a wet sponge cloth. It will form some kind of paste. Rinse it off and your pan will look shiny and (almost) new again!

1. Dirty pan with stains and discoloration

2. Add some Bar Keepers Friend to pan.

3. Using wet sponge cloth, rub product into pan.
Rinse off.

4. Tadah!

It's even strong enough to remove awful stains like this:

Nasty burn stains 

Almost there... 

All clean!

Hope you found this post useful, especially if you're just starting to use stainless steel cookware!