Why are saucepans made of steel

Subscribe Sign In. Continue reading your article with a WSJ membership. Resume Subscription We are delighted that you'd like to resume your subscription. Please click confirm to resume now. Sponsored Offers. The resulting stainless steel "clad" pots and pans are considered by many to be the most versatile and practical cookware available.

It marries the impervious nature of stainless with the conductive qualities of other metals to create an attractive, do-anything-well pan. That makes stainless steel clad cookware a good choice for the most used pans in your collection, and its durability with low maintenance is easily worth the cost. Another method for improving stainless steel in cookware is by "impact-bonding" a heavy gauge aluminum disk to the bottom of a thin gauge vessel of straight stainless steel.

This type of construction is not as durable or as evenly conductive as clad cookware, but well made examples are still very good performers and can last a long time with moderate use. And to its credit, impact bonded stainless steel carries a much lower cost than "clad" cookware and still possesses all the benefits of a nonreactive interior and ease of maintenance. For larger auxiliary pieces that only see occasional use such as 12 qt. Open-Stock Stainless Steel Cookware ».

Stainless Steel Cookware Sets » Copper. Copper is the best heat conductor of any material used to make cookware. It heats rapidly and evenly and cools down as soon as it's removed from the heat, giving you maximum control over the application of heat.

How quickly a pan responds to a change in cooking temperature is referred to as "responsiveness" and can be a significant factor in choosing what pan will deliver the best results for different jobs. Since copper is the most highly responsive type of cookware, it is highly prized by professional chefs the world over. However, copper cannot be used alone for most cookware applications because it "reacts" with the natural minerals and acids of many foods.

That means it can add a yellow tint and metallic taste to many foods. For that reason most copper cookware must be lined with a nonreactive metal such as tin or stainless steel to create a safe barrier between the copper and its contents. Traditionally, tin is the material used to line copper cookware because it is responsive and nonreactive. But tin will eventually wear through and will need to be re-applied re-tinned by a craftsman.

A stainless-steel clad lining will last a lifetime, but some cooks feel that an interior layer of steel compromises copper's responsiveness. Using a thick gauge copper will minimize this effect, but certainly increases cost as well. Which brings us to copper's only real downside- the cost. Copper is a precious metal so yes, you can expect a pot made out of the stuff to be expensive.

But if you want to saute or produce a fine sauce with a high degree of precision and control or if you are an avid cook and a perfectionist, there is no better pan. Copper yields uniformly browned meats, crisp textures and caramelized fonds; they are a real treat to use. Additionally copper cookware will add beauty to your kitchen and maintains its value well.

Some specialized copper pans, designed for cooking foods with a high sugar content such as zabaglione and jam, are unlined because the sugar prevents a reaction with the metal. It is also notable that unlined copper bowls are traditionally used for the specific task of whipping egg whites.

As it turns out, a safe chemical interaction occurs between copper and egg whites that stabilizes whipped egg whites against over beating or "unfolding". Copper is not magnetic and therefore cannot be used on induction ranges. Another factor that affects how fast the temperature of a metal handle increases is the design of the handle. If a metal handle is welded onto the hot pan with minimal contact then this will slow down the conductivity of heat to the handles.

The most appealing part about wooden handles is their ability to stay cool for very long periods of time. This means you can comfortably lift your pan using its wooden handles without worrying them about being too hot to touch. This is ideal for people who like to flip food in their frying pan to stir fry it as it cooks. The reason behind this is that wooden handles emit dangerous combustible gasses at higher temperatures.

These gases can then lead to a sudden explosion inside your oven which is why you must never put wooden handles inside an oven. Another problem with wooden handles is that they are not dishwasher-safe. Wooden handles can easily absorb water inside a dish-washer. This water is later evaporated when the handles heat up and this can cause decomposition of the wood.

Similar to wooden handles, plastic handles also offer the user of pans great convenience and comfort by staying cool. The wooden spoon. Because wood is not a good conductor of heat and so the handle doesn't get hot when you are stirring hot food. Why do we use metal saucepans for cooking?

The metal of the saucepan is a good conductor and retainer of heat. The heat from the metal saucepan is transferred to the contents of the pan, and so the food heats up more quickly. Why do metal saucepans have plastic or wooden handles? Metal is a good conductor of heat.

If the handles of the saucepans were made of metal, they would become too hot to hold and that would be dangerous. Someone trying to hold a metal handle could drop the saucepan or receive a nasty burn.