Originally Posted by kenny1999
How to determine the quality of a stainless steel cookware?
Is a heavier one always better for the similar specification?
I saw a 18cm stainless steel pot yesterday by TEFAL it was really heavy... does a heavy stainless steel reflect its quality?
Question for you kenny
- what kind of range are you using? Generally speaking, with electric ranges, you can get by with the cheaper types of SS, with just a disk on the bottom, but if you are cooking with gas, you need the heavier, more expensive types, in which the sandwiched metals run up the sides. Otherwise, the thin metal past the disks on the bottoms will get gas over them, and maybe burn the food beneath it (this can also happen with a smaller disk pan over a larger electric burner). Years ago I gave all mine away, when I got my house, and my long awaited gas range.
I do have a number of SS pans with the wafer metal up the sides, and I went to look to see if any had that discoloration it often gets, to see if this is something like what you are talking about. It seems most get it, but I'm not sure what does it, and why it only happens occasionally. Only one of the pans had it now - and very little, which is probably why I hadn't bothered eliminating it. I do this very simply with Barkeeper's Friend
. I took a photo of this pan, showing the area with sort of a blueish/brownish iridescence. The second photo shows a very small bit of the Barkeeper's Friend spread on with some water, with my fingertips. And that's it! The color is gone. I tried rinsing it out, to show the clear area, but almost all the discoloration was gone, simply from the oxalic acid in the BF washing over the surface!
Discoloration on SS Cuisinart pan.
, on Flickr
Discoloration on SS removed with Barkeeper's Friend
, on Flickr