Stainless Steel

The advantage of stainless-steel cookware is that it is almost completely inert; it will not rust, tarnish, or react with foods. Its disadvantages are that it is a relatively poor conductor of heat, and it is expensive.

The best stainless-steel pots and pans have a thick disk of copper in the base of the pan that helps conduct heat and prevent scalding. Well-made copper-bottomed stainless-steel pots and pans are a good choice for a professional kitchen.