Madein pans - aluminum alloy and aluminum core that’s surrounded by 5 layers of four different metals, which are 304-grade 18/10 Stainless Steel, aluminium, aluminium alloy, and high-grade ferritic 403
Clad = aluminium core (for conductivity)
SS on its own is a poor conductor - worst than cast iron
Non stick oil needs to be 450F or 232C - use thermometer to test or water beading test
Stainless steel is scratch-resistant compared to nonstick, so metal utensils are generally safe
https://www.youtube.com/watch?v=lCgD9FweFvk
1. What Makes Stainless Steel Special?
- Material Composition: Most high-quality stainless steel cookware is made from an alloy of iron, chromium, and nickel. The chromium content gives the steel its rust-resistant property, while nickel enhances its corrosion resistance and helps maintain a polished, shiny finish. You’ll often see labeling like "18/10" or "18/8," indicating the ratio of chromium to nickel.
- Durability & Versatility: Stainless steel pans are built to last for decades with proper care. They’re resistant to corrosion, warping, and staining, and can handle high heat. Many stainless steel pans are also oven-safe and compatible with all stovetops, including induction.
- Even Heat Distribution (With Multi-Ply): Pure stainless steel doesn’t conduct heat as evenly or quickly as aluminum or copper. To address this, most high-quality stainless steel pans are "multi-ply" or "clad." This means they have layers of aluminum or copper sandwiched between stainless steel to improve heat conductivity and ensure more even cooking. A common construction is "tri-ply," with two layers of stainless steel surrounding a core of aluminum.