Steel Cookware Set

kenbenson111 asked:


Aren’t they “stainless”

TENEN

CuRlY asked:


My sister just got an apartment and she needs everything!!! lol…I was thinking about getting her stainless steel cookware…I really don’t know much about this…but which is the best brand/kind?….I was looking on the sears and macys website…please help….

REESE

hellothere asked:


I thought stainless steel isn’t supposed to rust. Most recently, I discovered the inside of my “stainlesss steel” KitchenAid kettle, was rusting. This doesn’t make any sense. So does this mean that the manufacturer is lying about the metal composition of the kettle? If so, what are my options? The warranty was up many years ago. Isn’t the consumption of rust, which is inevitable if you are using cookware that has rust on it, a health hazard? I’ve noticed that many “stainless steel” cookware items tend to rust after a while. I know when I was growing up, stainless steel meant no rusting. What has happened in the last decade to our cooking ware? And what are the health consequences of consuming rust in our foods?

NAVID

ep asked:


I think stainless steel looks nicer but i don’t want food to stick to the stainless steel

STEVIE

alwayzmonkey asked:


What is the purpse of a layer of copper or aluminum on the bootom of stainles steel cookware?
{[SCiENCE QEIStiON]}

LANGER

juancastro6 asked:


I need to know which cookware set is better. We are trying to get rid of the ones we have here. They are Teflon. I have heard that stainless steel (aluminum) and hard Ionized are good, but which is the best one.

MORIAH

Kaytee asked:


I’d really like to complete eliminate non-stick cookware from my kitchen, but I have to keep one non-stick pan for eggs and omelettes. I just don’t seem to be able to fry eggs without them being completely stuck to a stainless steel pan and ruined. Any tips on how to do it?

LAILANI

smartysigit asked:


Hi, I just bought a stainless steel cookware. And I’m still adjusting myself since i’m used to nonstick cookware. Everytime I cook, it always scorch on the botton. When I sear my steak, instead of making brown bits, it scorches instead. I’m consufed right now; I already use oil and wait until the pan is hot. Do you think I should not put the pan under high heat?
Hi, I just bought a stainless steel cookware. And I’m still adjusting myself since i’m used to nonstick cookware. Everytime I cook, it always scorch on the botton. When I sear my steak, instead of making brown bits, it scorches instead. I’m consufed right now; I already use oil (usually olive oil or non stick spray with butter flavor) and wait until the pan is hot. Do you think I should not put the pan under high heat?
I just tried to use it again today. This time I used medium heat to sear my chicken. The result was great, the fond (Do I spell it right?) was brown and it did not scorch. Thanks guys.

MALOMO

brian asked:


I just got an all stainless saucepan, all stainless including the handle and the lid handle. It’s nice too look at but if the handles get hot when cooking under a high heat, why do they still make them like this instead of having ones with padded or plastic handles? Is there some sort of advantage to having the whole thing, including the handles in stainless steel or is it just an aesthetic thing?

MYRNA

Benny asked:


I have some copper bottom pans that are non-magnetic and want to know if they are aluminum or austenitic stainless steel (the only steel that is non-magnetic). Is there an easy way to tell?

YUMA