Cooking with stainless steel pots
Monday, January 5th, 2009
I have had my Paderno stainless steel pots and pans for 2 years, and absolutely love them. Far too often, I see people buying non-stick coated pots and pans, and it breaks my heart. They’re making a mistake.
Non-stick pots and pans are definitely handy. But they’re delicate. No metal utensils and no hard scrubbing, because you’ll scratch the coating. Scratches grow deeper, and eventually the coating starts chipping away. And while I have no issues cooking on Teflon, it’s not something I want flaking into my food. A scratched pan is garbage. (Non-stick pans also don’t brown foods as nicely as stainless steel pans.)
(In all fairness, I do keep a non-stick frying pan in addition to my stainless steel pans. Eggs and pancakes are about the only thing I use it for.)
For anyone doing even moderate cooking, investing in quality stainless steel pots is a wise move. They’re virtually indestructible, so they’ll last decades, if not longer. Consider a heavily-used non-stick pan will get scratched within a few years, you can see how the stainless steel pots will pay for themselves over time.
I am personally a huge fan of the Paderno pots and pans. They don’t have fancy lids or handles; they’re pure utility. (Well, they do have some product lines with fancy details, but I don’t like those.) They have a thick aluminum bottom pad for even heat transfer, and welded handles that eliminate rivets on the inside of the pot. They have a 25 year warranty, and as a bonus, they’re made in PEI.
They cost more than your typical department store pots and pans, but they are constantly running special discounts on their website (or sign up for their newsletter to learn about specials). With a little patience, you’ll find a set of pots and pans on sale for 50-70% off. Combine that with the longevity of stainless steel pots, and you have a deal that you can’t beat.