How to Choose the Best Stainless Steel Cookware Set
Stainless Steel Grade Stainless steel cookware comes in three different grades, namely 18/0, 18/8 and 18/10. The first number refers to the chromium content, while the second refers to the nickel content. The higher the nickel content, the better the steel. 18/0 steel is generally best avoided. It’s magnetic and tends to break down with repeated use. 18/8 and 18/10 steel are more expensive but well worth paying for.
Copper or Aluminium Base As I mentioned above, stainless steel is not a good conductor of heat. It’s therefore important to choose pots and pans that include copper or aluminium disks in their base. Of the two, copper offers the most control, both heating and cooling considerably faster than aluminium. Aluminium on the other hand, retains heat longer. It’s therefore a better choice for those who like making delicious sauces and soups.
Base Thickness Another important factor to consider is the thickness of the base. The thicker the base, the better the heat distribution and the more evenly your food will cook. Minimum thickness levels depend on whether you want an aluminium or copper base.
For steel pots with an aluminium base, a 3mm base is good but 5mm is excellent.
For steel pots with a copper base, a 1mm base is good but 2mm is perfect.
Try Ply Most stainless steel pots have a two level base i.e. stainless steel on top and either aluminium or copper added to the bottom. Try-ply pots, on the other hand, have three level bases, with an additional layer of stainless steel added to the bottom. The benefits of try ply cookware are increased durability and a shinier finish.