Stainless steel is having a moment

After years of nonstick cookware dominating online ads, home cooks are shifting back to stainless steel for durability and lasting quality.

Chefs pick it for reliability

Stainless steel heats evenly and gets super hot, making it easy to sear and crisp food. It's more reliable than nonstick when used correctly.

“I love that it gets super hot and heats evenly; it is easy to get a good sear on whatever you are making.”

The nonstick misconception

Stainless steel actually becomes nonstick when heated to around 400 degrees Fahrenheit with oil, thanks to the Leidenfrost effect where water droplets bead instead of evaporating.

It won't react with acidic foods

Quality stainless steel is nonporous and won't react with acidic ingredients like tomatoes or wine, making it ideal for any recipe.

You can use metal tools freely

Unlike nonstick pans, stainless steel has no coating to scratch, so you can use metal spatulas, whisk vigorously, and scrub without worry.

Simple care keeps it lasting

Let the pan cool before washing, then dry it with a microfiber cloth to prevent water spots. That's all you need to maintain it for decades.

It teaches you to cook better

Stainless steel requires attention and intuition, making it an excellent teacher for developing real cooking skills instead of relying on shortcuts.

“It is a pan that asks for your attention and intuition, but that is always my favorite way to cook.”

Nonstick coatings eventually fail

Home cooks complain that nonstick pans lose their slippery coating over time, defeating their main purpose. Stainless steel avoids this problem entirely.