Steel pans

 

— one of the main notable features of stainless steel is its safety for health: this material is chemically inert, does not react with food and does not emit harmful substances even when scratched. The weight of steel is average, and the strength is even higher than that of cast iron, especially on impact. Among the shortcomings, it is worth noting poor resistance to overheating (blue-green stains appear) and some difficulty in cleaning due to sensitivity to abrasive agents and the possibility of scratches. In addition, the indicated harmlessness is valid only for pans without a non-stick coating; if it is, you have to pay attention to the properties of the coating — and here there may be some nuances.