The Pros and Cons of Stainless Steel Pots and Pans

By Global Master Chef Karl Guggenmos

Stainless Steel is the mainstay of the modern kitchen.  In fact, this is the most commonly used material in today’s cookware. Why? It has several advantages and only one real disadvantage.
Advantages
  • The material is a combination of steel, carbon and chromium making it corrosion resistant and very durable.
  • Relatively inexpensive
  • Great shiny appearance and easy to clean and maintain
Disadvantages
  • Poor heat conductivity: choose only those which have a copper core on the so called double bottom.

So, there you have it. Good luck!