Stainless steel is a sophisticated material. It is a very durable material which is adapted to the high quality requirements of the modern world. Delicate foods need less stirring, vitamins and minerals are better preserved and heat is retained longer, saving you energy on all stovetops. Although this material by itself is not a great heat conductor, it is usually formed along with a copper or aluminum core. As these two metals have excellent heat conductivity, it enables the whole cookware to heat up more rapidly than just having stainless steel alone.
- Extremely durable
- Won't corrode
- Its non-porous surface is very resistant to wear
High quality stainless steel such as 18/10 stainless steel (18% chromium, 10% nickel) is superior because a high nickel content (10%) increases its corrosion resistance when using high temperatures and the high chromium content (18%) designates a high quality and purity of the alloy; it makes cookware strong enough to not deform