-
Step 1
Look at the nickel content of the stainless steel cookware. You will find 18/0, 18/8 and 18/10 with 18 designating the chromium content and the second number telling you the content of the nickel. Higher nickel content means a shinier finish and better durability.
-
Step 2
Check out the base of the stainless steel cookware. Stainless steel cannot conduct heat very well so manufacturers add copper or aluminum discs to the bottom of stainless steel pans.
-
Step 3
Decide if you like control, or if you can take the heat. Copper pans offer better control for heating up and cooling down cooking temperatures quickly, while aluminum takes longer to get up to the heat temperature but it retains the heat longer as well and is excellent for sauces and soups.
-
Step 4
Determine minimal acceptable disc thicknesses to allow for better heat distribution when cooking. Choose an aluminum pan with a good disc thickness of 3.0 mm up to an excellent thickness 5.0 mm. A good copper pan has a disc thickness of 1.0 mm up to an excellent copper thickness of 2.0 mm.
-
Step 5
Know what a try-ply base is and if it’s necessary. Tri-ply base simply means that stainless steel has been added to the bottom aluminum or copper disc to keep the pan shiny on the outside and add a little more durability as well.
-
Step 6
Familiarize yourself with clad metal pans which are simply stainless steel pans on the inside and outside of the pan with an internal aluminum core on the bottom and up the sides of the pan. These pans offer great heat conduction throughout the entire pan and work best on low to medium heat.
-
Step 7
Determine your budget and buy the best pans to meet your needs. For good, everyday durability choose either 18/8 or 18/10 stainless steel pans, then decide if you’d rather have the control of copper bottoms or the longer heat retention of aluminum discs on the bottom of your pans.
