Stainless Steel cookware is easy to care for, exceptionally durable and light, it won't corrode or tarnish and its nonporous surface is resistant to wear. It also doesn’t react with either alkaline or acidic foods. The drawbacks to stainless steel are that it is a poor conductor of heat and does not distribute heat evenly. Quality stainless steel cookware will usually have heavy bottoms with a core of copper or aluminum sandwiched between layers of steel. Stainless steel is an iron alloy containing a minimum of 11.5% chromium. Blends containing 18% chromium with either 8% nickel, called 18/8, or with 10% nickel, called 18/10, are commonly used for kitchen equipment. Stainless steel cookware is very popular because of its moderate price and its versatility.
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