Stainless Steel Cookware Guide

Stainless steel cookware is made from steel blended with chromium and often nickel. Chromium helps create the protective surface that resists rust and corrosion, while nickel can add strength, shine and extra resistance to everyday wear.

When it comes to flavour, stainless steel is often a chef’s go-to choice because of its reactivity—how much a metal interacts with certain ingredients. Stainless steel is considered non-reactive, which means it’s less likely to affect the taste, colour or quality of acidic foods like tomatoes, citrus and vinegar-based sauces.

Stainless steel grades refer to the mix of metals used in the cookware. The first number usually relates to chromium content, while the second refers to nickel.

• 18/10: Contains 18% chromium and 10% nickel. Often considered the best stainless steel for cookware thanks to its durability, shine and resistance to corrosion.
• 18/8: Contains 18% chromium and 8% nickel. A strong, reliable option for everyday cooking.
• 18/0: Contains 18% chromium and no nickel. Usually more affordable and often magnetic, which can make it more compatible with induction cooktops.

Stainless steel cookware can handle everyday use while still looking smart on the stovetop.

• Durable: Resists dents, scratches and corrosion better than many softer materials.
• Non-reactive surface: Suitable for acidic ingredients like tomato, lemon and wine.
• Induction-friendly: Many stainless steel pans work on induction cooktops when they have a magnetic base.
• Oven-safe designs: Some pieces can move from stovetop to oven, depending on handles and lids.
• Clad construction: Tri-ply stainless steel cookware has an aluminium or copper core for exceptional heat distribution.

Stainless steel is versatile and durable, but it does take technique to get the best results.

• Usually heavier: Quality stainless steel pots and pans can feel heavier than aluminium or non-stick cookware.
• Food can stick: Preheating the pan, using enough oil and letting food cook undisturbed can help it release more easily.
• Can heat unevenly: Basic stainless steel may need a conductive core for better performance.
• Can discolour: High heat or minerals in water may leave marks, though these can often be cleaned.
• Higher upfront cost: Premium sets can cost more but are built for long-term use.

Different cookware materials suit different styles of cooking.

• Stainless Steel vs Aluminium: Aluminium heats evenly, but stainless steel is more durable and non-reactive.
• Stainless Steel vs Ceramic: Ceramic coatings can reduce sticking, but stainless steel is better for browning.
• Stainless Steel vs Cast Iron: Cast iron holds heat well but needs more care. Stainless steel is lighter and less reactive.
• Stainless Steel vs Non-Stick: Non-stick works for delicate foods, while stainless steel is better for searing, deglazing and high-heat cooking.
• Stainless Steel vs Copper: Copper heats beautifully, but stainless steel is easier to maintain and often more affordable.

Stainless steel is a smart choice for cookware, but it does take some technique to get the best results. Once you know how to cook with stainless steel cookware, it will be your reliable go-to for searing, sautéing, simmering and creating rich flavour in everyday meals.

To help prevent food from sticking to stainless steel pans, first preheat the pan and then add enough oil to lightly coat the surface. Let food cook undisturbed until it naturally releases from the pan—if you move it too early, it’s more likely to stick.

Some cooks also use a light seasoning method by heating oil in the stainless steel pan, then wiping away the excess once cooled. This is different from cast iron seasoning, but it can help create a smoother cooking surface for certain foods such as eggs, fish or delicate vegetables.

Certain techniques can help you get more flavour from stainless steel cookware. For most meals, keep the temperature at a steady medium setting and avoid overheating an empty pan.

Give ingredients enough space so they brown instead of steaming. For meat, pat the surface dry before cooking and let it sear before turning. For vegetables, use a little oil and toss regularly once browned. After searing, deglaze the pan with stock, wine or water to lift the fond—the browned bits left behind—and create a quick sauce.

Caring for stainless steel cookware is simple once you know what to avoid. Most marks, stains and stuck-on food can be handled with gentle cleaning methods—and a few everyday habits can keep your pots and pans looking polished for longer.

• Cool before washing: A sudden temperature change can cause warping, so let hot pans cool before adding water.
• Avoid harsh scourers: Use soft sponges to avoid scratching the polished stainless steel.
• Soak stuck-on food: For tougher residue, gently simmer water in the pan to help loosen it.
• Remove marks gently: A paste of bicarb soda and water can help lift stains, rainbow marks or cloudy patches.
• Dry straight away: Use a soft towel after washing to prevent water spots and mineral marks.

Yes. Stainless steel is a non-reactive surface which means it will not easily react with acidic ingredients like tomato or citrus. For best results, follow the care instructions for your specific pots and pans and replace any pieces that are badly damaged or warped. If you have a nickel sensitivity, you may prefer to look at 18/0 stainless steel options.

Look for quality construction, a comfortable weight, secure handles and a base that suits your cooktop. Tri-ply or clad cookware can help improve heat distribution, while 18/10 stainless steel is often valued for its shine and corrosion resistance. If you use induction, check that the cookware has a magnetic base.

Stainless steel cookware is not non-stick in the same way as coated non-stick pans. However, with proper preheating, the right amount of oil and a little patience, stainless steel can release food well. When some foods stick, the fond—the browned bits left behind—can help build flavour in a dish, making stainless steel pans especially useful for searing and creating sauces.

Some stainless steel cookware can go in the oven, but it depends on the full design of the piece. The stainless steel body may be oven safe, while handles, knobs, lids or non-metal parts may have lower temperature limits. Always check the product instructions before placing cookware in the oven.

Some stainless steel cookware works on induction cooktops, but not all of it. Induction cooking needs a magnetic base, so check the product details before buying. A quick way to test existing cookware is to see whether a magnet sticks firmly to the bottom. Many stainless steel sets are designed for all cooktops, including induction, but it is always best to confirm before use.

Food might stick to stainless steel pans when the pan has not been properly preheated, there is not enough oil or the heat is too high. Let the pan warm up, add oil, then give food time to form a crust before moving it. Once browned, many foods will naturally release from the surface.

Many stainless steel pieces are labelled dishwasher safe, but handwashing is often the gentler option. Dishwashers can dull the finish over time and may leave water spots or marks, depending on detergent and water quality. To keep pots and pans looking their best, wash with warm, soapy water, rinse well and dry straight away.