Stainless Steel

The best quality Stainless Steel cookware is manufactured from 18/10 stainless steel which means 18% Chromium has been added and 10% Nickel. These metals give the steel durability and enable pots to be polished. The smooth non-reactive surface makes the metal ideal for use in the kitchen, however Stainless Steel is an extreemly poor conductor of heat and therefore a base of Aluminium or Copper or a sandwich of both is attached to the pot. These aid even heat distribution and prevent hotspots.

Advantages of Stainless Steel as a Cooking Material:

• Durable
• non-reactive to acids and foods

Disadvantages of Stainless Steel as a Cooking Material:

• Will discolour if overheated, a brazed base will separate from body if over heated

Used For:

• Circulon Steel Elite
• Meyer Commercialware
• Meyer Select Stainless Steel

Compatiable With:

• ALL heat sources including induction (with a magnetic base)