# How to Shop for the Best Stainless Steel Cookware - Made In The best stainless steel cookware is responsive, durable, and made from high-grade stainless steel. Here’s how to ensure what you’re buying is high-quality. ```json { "_key": "53f7133e4a1a", "_type": "tableOfContents" } ``` ## Why Professional Chefs Still Reach for Stainless Steel Walk into any professional kitchen and you'll see stainless steel on every burner. There's a simple reason: no other material gives you the same combination of heat control, durability, and cooking versatility. Stainless steel builds fond — that golden-brown layer of caramelized proteins that forms the base of every great pan sauce. Non-stick coatings prevent fond from forming. Cast iron retains too much heat to adjust quickly. Stainless gives you the sear and the control. It's also non-reactive. You can deglaze with wine, simmer a tomato sauce for hours, or squeeze lemon over a fillet without the pan leaching metallic flavors into your food. Try that with carbon steel or bare aluminum. Then there's durability. A stainless steel pan doesn't have a coating that degrades over time. There's no seasoning to maintain. It handles the dishwasher, the oven at 800°F, and years of daily use without losing performance. [Made In Stainless Clad](https://madeincookware.com/collections/stainless-clad) is used in over 100 Michelin-starred restaurants — kitchens run by chefs like [Grant Achatz](https://madeincookware.com/blogs/what-pans-does-grant-achatz-use), Tom Colicchio, and Stephanie Izard. Made In supplies the actual cookware these kitchens use on the line, every service. If it survives a professional kitchen, it'll handle your Tuesday night dinner. For a deeper look at the advantages and trade-offs, see the full breakdown of [stainless steel cookware pros and cons](https://madeincookware.com/blogs/stainless-steel-cookware-pros-and-cons). ## What Actually Makes Stainless Steel Cookware Good Not all stainless steel is the same. Three things determine whether a pan performs well or just looks shiny in the store: the steel grade, the core construction, and how the layers are bonded together. ### Steel Grade: 18/10 vs. 18/8 vs. 18/0 The numbers on stainless steel refer to the ratio of chromium to nickel. These two elements are what make stainless steel stainless. ```json { "_key": "ba4d0e445a98", "_type": "tableSection", "data": { "_type": "tableSection", "config": { "displayType": "tableDefault" }, "description": null, "sheetId": "1b89ASN_ZqZdPFw_AOWqTG6maAnZXYD0XgciZlEALRGI", "title": null } } ``` More nickel means better corrosion resistance and a brighter, longer-lasting finish. Budget cookware often uses 18/0 stainless on the cooking surface — corrosion resistance and finish durability drop significantly without nickel. Made In uses 18/10 stainless steel on the cooking surface, which means the pan resists staining, doesn't react with acidic foods, and maintains its finish through thousands of meals. ### Ply Construction: Why It Matters More Than You Think "Ply" refers to the layers of metal bonded together in a piece of cookware. More layers isn't always better, but the right construction makes a real difference in how a pan heats. **3-ply** cookware sandwiches an aluminum core between two layers of stainless steel. It heats well across the bottom but the walls stay relatively cool. **5-ply** adds two additional aluminum layers, extending even heat distribution up the sidewalls — not just across the bottom. This matters for anything you're cooking above the base of the pan: sauteing vegetables that ride up the sides, reducing a sauce, or flipping food in a toss. **Fully clad vs. disc-bottom** is the other distinction that matters. Disc-bottom pans bond a thick aluminum disc to the bottom only — the walls are thin, single-layer stainless. Fully clad means every layer runs continuously from rim to base. The difference shows up when you're making a pan sauce or searing at high heat — fully clad walls respond to temperature changes, disc-bottom walls don't. Made In Stainless Clad uses 5-ply fully clad construction. Aluminum core bonded to 18/10 stainless on both surfaces, continuous from rim to base. It's the same construction approach as the most expensive stainless cookware on the market. For more on how different core materials affect performance, see [aluminum vs. stainless steel cookware](https://madeincookware.com/blogs/aluminum-vs-stainless-steel-cookware). Beyond five layers, you're adding weight and cost without meaningful thermal improvement. The engineering gains plateau. ```json { "_key": "04ab3a8fb439", "_type": "medium", "ctas": null, "description": null, "image": { "asset": { "altText": "stainless clad frying pan sizes", "metadata": { "dimensions": { "_type": "sanity.imageDimensions", "aspectRatio": 1.8, "height": 1000, "width": 1800 }, "lqip": "data:image/jpeg;base64,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" }, "url": "https://cdn.sanity.io/images/fr9flhkd/main/f38e05301aa850234e91b349ee23f9a945d849ec-1800x1000.jpg" } }, "tags": null, "type": "image", "video": null } ``` ### Manufacturing: Where and How It's Made Construction specs only tell part of the story. How those layers are bonded determines whether they stay bonded. Made In manufactures stainless steel cookware in the United States and Italy. The bonding process uses thousands of tons of pressure to fuse the metal layers together — more pressure means better adhesion, which means the layers won't separate or bubble over time. This is where cheap cookware fails first. The specs might read "5-ply" on paper, but if the bonding is weak, layers delaminate after repeated thermal cycling. ## How to Build a Stainless Steel Collection (Without Buying Everything at Once) You may not need 10 pieces to start cooking with stainless steel. Most home cooks use three pans for 90% of their meals. Start there, then add pieces as your cooking grows. ```json { "_key": "cfcf592f4ac9", "_type": "tableSection", "data": { "_type": "tableSection", "config": { "displayType": "tableDefault" }, "description": null, "sheetId": "1nL_xhrjEN8fiiTxf5Pd9TA7ytODxMvCcM67s_ftz4dg", "title": "The Essential Trio" } } ``` ### Building Beyond the Basics Once you have the trio, here's what to add based on how you cook: - **Stock pot** — if you make stock, cook pasta for a crowd, or blanch vegetables regularly - **Saucier** — if you make risotto, custards, or reductions. The rounded sides let a whisk reach every corner. - **12" frying pan** — if you're cooking for more than two, or if you want room to sear four chicken thighs without crowding - **Rondeau** — if you braise often or entertain. Wide, shallow, oven-friendly. ### Sets vs. Building Piece by Piece If you know you'll use every piece, the [Small Spaces bundle](https://madeincookware.com/products/small-spaces-set/5-piece-stainless) is one of your best buys, saving over $100 off each piece individually. For a full kitchen, the [10-Piece Stainless Clad Set](https://madeincookware.com/products/stainless-clad-10-piece-set) at $799 saves roughly $225 off individual pricing. Not sure yet? Buy the frying pan. Cook with it for a month. You'll know quickly whether stainless steel fits your style — and you can add pieces as your cooking grows. ```json { "_key": "2252aacc41a9", "_type": "medium", "ctas": null, "description": null, "image": { "asset": { "altText": "A variety of stainless steel and non-stick cookware neatly arranged on a modern kitchen stovetop and shelf against a white subway tile backsplash.", "metadata": { "dimensions": { "_type": "sanity.imageDimensions", "aspectRatio": 1.7791666666666666, "height": 1440, "width": 2562 }, "lqip": "data:image/jpeg;base64,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" }, "url": "https://cdn.sanity.io/images/fr9flhkd/main/edc23c13b58eb76301842dc0f27b44502266e021-2562x1440.jpg" } }, "tags": null, "type": "image", "video": null } ``` ## The Stainless Steel Technique Most People Skip "Stainless steel sticks." It's the most common complaint, and it's almost always a technique issue, not a pan issue. The fix is simple: preheat the pan before adding oil. 1. Place the dry pan over medium heat for two to three minutes 2. Add oil — you'll see it shimmer and flow easily across the surface 3. Wait for the oil to ripple slightly, then add your food 4. Leave it alone for 60 to 90 seconds. The sear builds on its own. The science behind it: when stainless steel heats, the metal expands and the microscopic pores in the surface close. Oil fills the remaining gaps, creating a temporary non-stick layer. Skip the preheat, and proteins bond directly to the cold steel. One more thing: the fond that forms on the bottom of the pan isn't "stuck food." It's concentrated flavor. Add a splash of wine, stock, or even water and scrape it up with a wooden spoon. That's a pan sauce — and it's one of the best reasons to cook with stainless steel in the first place. ## Caring for Stainless Steel Cookware Stainless steel is the lowest-maintenance cookware you can own. No seasoning, no special detergents, dishwasher safe. For daily cleaning, warm water and dish soap handle most jobs. For stubborn discoloration or stuck-on residue, Bar Keeper's Friend removes it in seconds. When stacking pans in a cabinet, [Made In Pan Protectors](https://madeincookware.com/products/pan-protector-sets/) ($15) prevent the rims from scratching each other. The one thing to avoid: running cold water over a screaming-hot pan. The thermal shock can warp the base. Let it cool for a few minutes first. For the full maintenance guide — including how to restore a pan that's seen better days — see [how to care for stainless steel cookware](https://madeincookware.com/blogs/stainless-steel-care-how-to-bring-your-stainless-steel-back-to-new). ## Is Stainless Steel Cookware Safe? Yes. Stainless steel is one of the most inert cooking surfaces available. There's no PFAS, no PTFE, no synthetic coating that can degrade, chip, or off-gas at high temperatures. The 18/10 stainless steel cooking surface is non-reactive — it won't leach chemicals into your food, even with acidic ingredients like tomatoes, citrus, or vinegar. Made In publishes third-party PFAS-free testing results, because "trust us" isn't enough when it comes to what touches your food. For a detailed look at what makes stainless steel safe and how it compares to other materials, see [the safest stainless steel cookware](https://madeincookware.com/blogs/safest-stainless-steel-cookware). ### How to Clean Stainless Steel Cookware ```json { "_key": "b3777fc6d38e", "_type": "medium", "ctas": null, "description": null, "image": null, "tags": null, "type": "video", "video": { "_id": "d2e56088-4400-479b-8fe2-dd757cbcef4c", "cloudflare": null, "manual": null, "mux": null, "muxData": null, "poster": null, "type": "youtube", "youtube": { "src": "https://www.youtube.com/watch?v=RvjVv2eNv58" } } } ``` One of the great things about stainless steel cookware is that it’s fairly easy to keep clean. While more prone to sticking than materials like non stick, stainless steel pots and pans don’t have a coating or layers of seasoning to worry about—so you can get a little rough with them. Here’s our guide to [cleaning stainless steel cookware](https://madeincookware.com/blogs/how-to-clean-burnt-stainless-pan), depending on the degree of mess. You can also read up on how to prevent (and fix) a common [rainbow stains](https://madeincookware.com/blogs/the-dreaded-rainbow-stain-and-how-to-fix-it) cosmetic issue—aka heat tint. ### How to Store Stainless Steel Cookware Since stainless steel is both rust- and corrosion-resistant, you don’t have to worry as much about storage. Just make sure to place a [Pan Protector](/products/pan-protector-sets/), dish towel, or trivet between your pans if you plan on stacking on them, in order to prevent scratches. After each wash, make sure to immediately and thoroughly dry your pans with a microfiber cloth to prevent water spots. ### Common Mistakes to Avoid Even something as durable as stainless steel has its pitfalls. While these tend to be mainly aesthetic issues, such as stains, scratches, and heat tint, they’re also easy to avoid. First off: Try to avoid abrasive cleaning products (such as bleach-based cleaners), steel wool, and harsh brushes when cleaning your pot or pan, as these can scratch the finish. Second, always make sure to hand wash your pan. Even if your pan is labeled as dishwasher-safe, the harsh detergents can cause scratches and discoloration, as well as damage the aluminum layers in your pan—particularly if those layers are slightly exposed, like in our Stainless Clad cookware. Thirdly, always make sure to salt your pan _after_ heating it: Adding salt to a cold pan, or to water before it’s boiling can lead to tiny divots in your pan known as pitting. While these don’t affect your pan’s performance, they can’t be removed. Read up on how to avoid pitting in our [dedicated guide](/blogs/stainless-steel-cookware-pitting). ## The Bottom Line If you're looking for cookware that performs at a professional level and lasts for decades, stainless steel is the answer. And the best place to start is with a single great pan. The [Made In Stainless Clad Frying Pan](https://madeincookware.com/products/stainless-clad-frying-pan-10-inch) — 5-ply fully clad, 18/10 stainless, oven-safe to 800°F — starts at $139. It's the same construction used in Michelin-starred kitchens, without the retail markup. Now you know what goes into a quality piece of stainless cookware, here’s how to shore up all that information with your budget and cooking needs. ```json { "_key": "1fee306d37e2", "_type": "cta", "title": "Shop Stainless Clad", "url": "/collections/stainless-clad" } ``` --- URL: https://madeincookware.com/blogs/how-to-choose-best-stainless-steel-cookware