Stainless Steel

Stainless steel, an iron alloy containing at least 10.5% chromium along with nickel and other elements, dominates the cookware industry due to its excellent corrosion resistance, durability, and non-reactive properties. Manufacturers typically use 18/10 or 18/8 grades (indicating chromium/nickel percentages) to produce pots, pans, and utensils through processes like stamping, spinning, and welding. Unlike carbon steel, stainless steel requires no seasoning and maintains its silvery appearance without developing patina. Many premium cookware pieces feature tri-ply or multi-ply construction with an aluminum or copper core sandwiched between stainless steel layers to overcome its relatively poor heat conductivity while preserving its non-reactive cooking surface. This material’s dishwasher safety, resistance to acidic foods, and ability to take a high polish make it particularly valuable for mass-market consumer cookware.