“A proper saute pan, for instance, should cause serious head injury if brought down hard against someone’s skull. If you have any doubts about which will dent — the victim’s head or your pan — then throw that pan right in the trash.”
― Anthony Bourdain
I am obsessed with stainless steel cookware. The first set I ever received was the classic Paul Revere cookware set. Remember that set? It wasn’t the highest quality; the pans didn’t have much weight to them; however, they had a pretty copper bottom, and they did the trick.
My mom gave me that first set of stainless-steel cookware as a wedding gift many moons ago. Six kids, one divorce, and a second marriage later, I still use a few of the Revereware pots and pans. The only ones missing are the ones I gave to the children as they left the nest.
As time passed, I added high-quality stainless-steel cookware to my kitchen and heeded Mr. Bourdain’s advice…excellent stainless-steel cookware should be heavy.
I love to cook and believe you get what you pay for when it comes to tools in the kitchen. I recently broke down and purchased one set of non-stick pans for eggs and pancakes (the only two things I think turn out best in non-stick). Other than that, it’s steel everything, and here’s why:
- Stainless steel resists scratches, rust, and corrosion.
- It’s often heat-safe from stovetop to oven to table.
- Stainless steel is non-reactive, so no need to worry about cooking with acidic foods.
- High-quality stainless-steel cookware is made with layers of metals, creating the most even heat distribution.
- Steel won’t leach into your food or upset flavors.
- Use any type of utensil with it, including metal, wood, and silicone.
- Stainless steel cookware can last a lifetime, even for generations, when well cared for.
My latest addition is this beautiful 3.5 Quart Sauté Pan with a Stainless Steel Lid, by 360 Cookware. I have other 360 pieces and I love them so very much. 360 cookware is made in the USA and is rock-solid surgical-grade steel. It’s the kind of stainless-steel cookware that makes one want to cook with stainless steel.
This gorgeous sauté pan arrived just in time for Thanksgiving cooking…and wow, did we have plenty of that to do. In these photos, I am preparing the celery and onions (in butter, of course) for my homemade stuffing. On a side note, we are still eating leftover stuffing because I always make too much. No one is complaining.
The pan has a heavy bottom and a shiny interior, which cleans up beautifully. I appreciate the stainless-steel lid keeping the heat in, plus it looks lovely with the pan. More importantly, the lid with a 360 cookware pan is designed to create a vapor seal. The patented Vapor Technology seals in flavors and juices, allowing cooks to use less fat and water in their dishes.
The extra handle on the side is helpful when pouring sauteed food into another dish, and the “stay cool” long handle makes it easy to grab the pan and move it around. There is no plastic or other materials—it’s steel everywhere.
I also enjoy their baking sheets. Like the other cookware from 360, they are heavy-duty and have a multi-layer design. My buttermilk biscuits baked up perfectly, and the medium-sized cookie sheet will be busy making cookies during the holidays.
Excellent cookware is an investment, and you won’t regret purchasing 360 Cookware…especially if you love to cook. The company offers sets and single pieces. Start with one piece, and you’ll soon be collecting them all.
