Looking for new cooking tools? Among tons of these in the market, perhaps you’re considering one of the most popular options, stainless-steel. But is this material healthy for cooking tasks?
Definitely, stainless-steel is a healthy cookware pick. However, before telling how safe it is, I’m going to share some old experiences why it’s important to choose the best quality than buying cheap. Long story short, I bought a low-cost set. Honestly, at that time I didn’t know that there’re different types of grades and the thickness is an important consideration. My thought is just only the price and appearance. Ah, silly me!
Because of my rookie mistake, I had to replace my cooking set that I thought was a bargain. Now that I know deeper details, I can tell you that this cookware is absolutely healthy choice, as long as you choose smart.
Grades of Material
When you’re buying for this type cookware, look for the SAE steel grades listed on the packaging. The 200 series is the lowest quality one that is considered safe for use, but the durability is weak. While the 300 series is a bit better. At this rate, you might opt to the 316 SS that has good quality. The All-Clad is crafted from the 304 SS grade, as well. If you really want the best tier or you’re allergenic to any metals (such as nickel), it’s recommended to look for the 430 SS, the nickel-free class.
Some people might seem a little worrisome to cook foods in something that could potentially leach metals into your foods. Still, when you buy a quality stainless-steel set, you will not have to worry about that!
Why Safe and Healthy?
Stainless-steel is concerned as a non-reactive material. As long as you’re not sensitive to nickel, this is a solid choice for cooking stuffs. In fact, it’s stable and doesn’t react to acidic foods. With the good quality grade, it won’t leach possibly harmful chemicals into your foods like some others, like aluminum.
Follow The Instructions Strictly
Though this cookware is a healthy pick, it should be used in the right way. As always, follow the user’s instructions to ensure you’re not putting yourself at risk, and goes for anything you use in your kitchen. These’re are some recommendations for safer uses:
- Wash Before First Use. Before you get started cooking with your new pieces, wash them: use a mixture of water and white vinegar to get rid of excess materials from the surface. This makes them even safe and sound. Ideally, the 430-grade type is safer than the 316 SS.
- Prevent Scratches. Keep your pots and pans stored safely so you don’t cause damage to the core, which mostly are aluminum or copper. It’s true that: the top-quality pots and pans is more durable and more scratch-resistant than the cheaper ones, so that you won’t have to worry as much if you buy it. Still, they need some appropriate care for long-lasting uses.
- Beware Acidic Foods. Remember, though it’s non-reactive material. Acidic foods like your homemade tomato sauces or lemon juices can be harm the surface of the pots and pans and cause discoloration. In this case, you might cook in something else or remove the rainbow tint with stain removers as quick as possible to prevent permanent dyes.
Aside from that, stainless-steel is a reliable cookware option. Quality and care go a long way in helping it stay as a safe choice in your home for almost every meal you make!