Stainlees Steel Cookware Pro's And Cons?
Q: I am looking to buy new cookware, specifically stainless steel. I am very interested in the Sitram Cybernox line. Sitram claims this line to be a non-stick metal alloy, not a coating that will peel or chip and, that the pans oven/broiler safe to 1800F. If anyone uses this line I am intersted in any feedback positive and negative. If you are using, or have used, another line of stainless cookware I would love any feedback re your experiences as well.
A: I think that stainless is relatively non-stick if you heat it and then put in the oil. I have a set of inexpensive Wolfgang Puck cookware and it is great, especially for the price. I also have a couple of Costco's Kirkland tri-ply, non-stick pans for eggs. A couple of days ago I was making spaghetti. I put an 8 quarts of water on to boil and put the sauce on a burner to simmer. I inadvertently turned the sauce to hi and the pasta water to low and then left the kitchen only to be summoned by the smoke detector. I dumped out the sauce and put some water in the pan and put it back on the stove. The sauce came off with little effort. When the varnish like coating accumulates on the stainless pieces, I just use oven cleaner and they look like new. I don't see any reason to pay a king's ransom for decent cookware nor do I think that non-stick coatings are necessary for most cooking jobs. Call me old fashioned-- I don't trust 'non stick' cookware. After a year the coatings are usually gone. That means you ate it. YUCK. I don't like aluminum either. I use a nearly ancient set of stainless steel copper-bottomed Revereware and cast iron. Can't destroy either of them-- I've tried. A properly seasoned cast iron skillet is 'non-stick' enough for me (even for eggs). I also have a couple pieces of ceramic over metal, but they have a tendency to crack when abused
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