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Stainless Steel Cookware:

The surface of stainless steel cookware is smooth and almost inert, making it very difficult for food or bacteria to stick to it. It is particularly suited for use in sanitary or sterile environments such as hospitals, food preparation and storage, and is ideal for use in cookware. Stainless steel pans are easy to clean. There is no coating on the surface, so if it is scratched it does not affect the overall characteristics of the pan.

Stainless Steel is extremely versatile and used for almost every type of cookware, including Frying Pans, Casseroles, Saucepans and Stockpots.

The disadvantage with stainless steel is that it is a relatively poor conductor of heat. To ensure even distribution of heat, manufacturers use a variety of methods, usually involving layers of other metals, such as aluminium, which is a far better conductor of heat.

Hahn Stainless Steel Cookware uses a disk of aluminium attached to the underside of the pan, ‘encapsulated’ in stainless steel so the aluminium does not come into contact with the food. The stainless steel cap surrounding the aluminium also protects it, so the pan can be put in a dishwasher. The encapsulated aluminium disc is impact-bonded; the layers of metal are bonded together under enormous pressure. This gives the strongest possible bonding between the metal layers and this method of bonding is much stronger than welding.

Scanpan Fusion 5 Stainless Steel Cookware uses a different method to ensure even heat distribution. A 5-ply construction, with layers of aluminium sandwiched between layers of stainless steel, to provide conductivity and even heat distribution throughout the vessel, even up the sides of the pan.