This cookware is pricey, for a reason. Unfortunately, you can't cut corners buying inexpensive stainless steel pots or pans because they don't conduct heat well. Avoid cheap pots and pans in general. The metal is thinner, it doesn't dispense heat as well and is very likely to have a weak spot where food burns. Stirring the Pot Use wooden or heat-resistant plastic utensils when you're cooking, because they won't scrap your pots and pans or react with the food.
Metal spoons are ideal for serving food.
Our chef gives you tips on how to season your pan. This tip comes from The New Making of a Cook by Madeleine Kamman, who says it will save any pot. Some historians now wonder if lead cookware and lead-lined water pipes and storage containers used during the Roman Empire may have contributed to its decline by giving top citizens lead poisoning. All Rights Reserved.