Mar 05 2024 4
Stainless steel pans are, unsurprisingly, mostly stainless steel, with at least one added layer of another metal, like aluminum or copper. The work and materials that go into manufacturing these pans makes them pretty expensive, but their big advantage is that they conduct heat really well - in other words, heat moves through the pan easily. So stainless steel pans heat up fast when you add heat and cool down fast when you take heat away - perfect for something like sautéing, where you want to be able to control the temperature pretty carefully.
