Why Is Some Stainless Steel Cookware More Expensive Than Others?

There is a wide range of prices for stainless steel cookware because there is a wide range of quality. Basically you get what you pay for.

The higher priced stainless steel cookware uses surgical stainless steel, which is more expensive to manufacture. It is the best stainless steel because it is non-porous. It has no tiny pores for bacteria to live and grow in. Therefore it is easier to keep the cookware clean and sterile. Hospitals use this kind of stainless steel. So with quality stainless steel kitchenware you receive healthy cooking.

For even heating without hot spots or burning in some areas you need weight. Good stainless steel cookware is heavy. Having a thick bottom layer on the cookware allows for even heat distribution and allows the food to stay hot in the cookware for some time after the heat source is removed, thus using less energy. Good stainless steel cookware will have 4 to 6 layers of stainless steel.

For really good cookware you need rapid heat transfer. Aluminum is an excellent thermal conductor, so many pot bases are made with this. But it is soft and can be damaged easily. This is why high quality cookware companies use metals of greater durability. So high quality cookware will encase a thick layer of aluminum inside layers of stainless steel for rapid heat transfer and even heating. 5 to 7 layers of stainless steel and aluminum make sturdy, heavy, healthy cookware sets.

Cheaper stainless steel sets won’t use surgical stainless steel. The stainless steel will be more porous with tiny holes for bacteria to collect. Cheaper sets won’t use aluminum for rapid heat or not as many layers of stainless steel. It doesn’t cost as much to manufacture.

So you have to decide what you want to cook with. If you want healthier cookware with rapid heat transfer and even heat distribution, you will pay more. If you want a cheaper set you will have cookware that’s not quite as healthy, and heat transfer not quite as good, and even heating not quite as good as more expensive cookware.

By: mary cookware