The choice of a cooking vessel is one of the most important decisions made every day in a kitchen. The wide variety of options available today can make it very easy to become overwhelmed by the choices. It is crucial to choose the right vessel (specifically the material it is made of) when it comes to preparing a meal.
The difference between ceramic cookware and stainless steel cookware is simple: what’s the difference between them? This ceramic material is non-toxic, non-reactive, and highly heat-distributive, but it is prone to scratching or chipping. There is no substitute for stainless steel when it comes to durability. As a result of its three-ply structure, stainless steel is extremely heat-conductive, non-reactive, and long-lasting.
Let’s take a closer look at each and every aspect of ceramic and stainless-steel cookware in today’s helpful article, including how they’re made, their level of durability, heat conductivity, and more! It will then be possible to compare the two side-by-side in order to determine the exact differences between them.
Ceramic Cookware
Before we compare these two cooking vessels side-by-side, it’s always necessary to first see them individually so we can determine their differences later. Ceramic cookware is often misunderstood in terms of its composition and how it is constructed.
Ceramic cooking vessels can be classified into two types: those made of pure ceramic and those made from ceramic coated with ceramic. We’ll discuss ceramic in depth below, and if you decide it’s material for you, read our article for the best ceramic cookware made in the US if you decide it’s for you.
How Ceramic Cookware Is Made
It is commonly made from clay, minerals, and quartz sand to manufacture pure ceramic cookware, also known as classic ceramic cookware. This mixture is shaped before being hardened using extreme heat. Glazing provides a beautiful, smooth, waterproof surface to the final product. A ceramics producer can also choose to color their ceramics using glazes.
Ceramic cookware in another form is glazed ceramic cookware, which is also called modern ceramic cookware or ceramic nonstick cookware. The cooking vessels are metal-based but have a polymer coating that resembles a ceramic glaze. As well as providing binding properties, non-stick properties, reinforcing properties, and color pigments to produce visually appealing products, this material contains chemicals.
Design
In addition to pure ceramic cookware, there are also non-stick ceramic cookware items available, such as pots, frying pans, roasting trays, and much more. Most modern (coated) versions come in a wider variety of shapes and sizes. Because it is easier to apply the glaze to a vessel that is already shaped instead of making the material into a vessel from scratch.
There are a lot of shapes and sizes to choose from in either of these ceramic types. With ceramic coatings on pots and pans, almost anything you need can be found. A 7-quart ceramic Dutch oven is the best choice if you need to make two large gammons, but a 2-quart Dutch oven is the best choice if you need to make a small casserole.
For any other type of cooking vessel, the same applies. The glaze is the step in which ceramic vessels are painted and decorated with beautiful colors and patterns. Cookware made of ceramic brings life to the cooking vessel and helps break up the monotonous look of an industrial kitchen.
Ease of Use
The temperature of both of these types of ceramic cookware can reach extremely high levels. Generally, pure ceramic cookware consists of one piece of material that includes the base and handles. Handles are also ceramic, so they are also made of ceramic. Some of these pure ceramic vessels come with heat-resistant silicone handles or handle covers that can be detached.
It is not uncommon for ceramic-coated vessels to have handles made from wood or stainless steel as opposed to ceramic. With these handles, you won’t get as hot and you can use them more easily. Additionally, they are excellent at retaining heat, even after being removed from the source. The heat retention of pure ceramic cookware is much better than those with coatings.
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Cleaning
It is possible to put pure ceramic cookware in the dishwasher or wash it by hand. No matter how it is used, its non-stick coating makes it much easier to clean than other types of vessels. Cookware with ceramic coating should not be placed in a dishwasher, as it will result in the coating wearing down. The best way to clean your Tefal-coated pots and pans is to use a soft sponge to wash your coated cookware.
Versatility
Since these cooking vessels are available in a wide range of shapes and sizes, you can use them for a wide range of purposes. Additionally, many different cooking methods can be employed, such as roasting, baking, braising, sautéing, steaming, poaching, and deep-frying.
Microwaves can also be used with pure ceramic cookware, but not with coated versions since their bases are metal. In ovens, pure ceramic cookware is able to reach temperatures as high as 2000 degrees Fahrenheit. A ceramic-coated vessel can reach temperatures of between 450°F and 850°F even at high temperatures. There tends to be a lower temperature reach for older brands and vessels.
There are no induction stovetops that can accommodate pure ceramic vessels. Induction stovetops are equipped with induction-capable ceramic-coated vessels that have a stainless steel exterior and an aluminum interior, so they have much better heat distribution.
Durability
In comparison with coated ceramic cooking vessels, pure ceramic cooking vessels will last significantly longer. It becomes apparent that the metal base is beneath the coating over time as the coating degrades. Ceramic cookware coated with a protective coating only lasts around 5 years before wearing down noticeably. Ceramic cookware, however, may last decades if you care for it properly.
In order to prolong the lifespan of your cookware, you must handle and clean it properly. Any of these ceramic cooking vessels should also be used without metal utensils. It is possible to scratch and/or remove metal cookware due to the coating.
Stainless Steel Cookware
Cookware made of stainless steel has been around for centuries. Today, it can be found in virtually any size, shape, and form, making it the first commercialized cooking material. There are six different metals that are used to make stainless steel cookware, including nickel, carbon, silicon, chromium, iron, and manganese.
It is possible to create a stable, durable alloy by combining all of these materials. Every kitchen is made more beautiful, sleek, and classic with these shiny pots and pans.
How Stainless Steel Cookware Is Made
Cookware made of stainless steel is also subject to many myths and misconceptions. A stainless steel clad with an aluminum core or a stainless steel cladding is used to make cookware with this material. Pots and pans made from stainless steel are usually coated with one thin layer of metal throughout.
Aluminum or copper cores are found in pots and pans with thick bases. It is not a good heat conductor to use pure stainless steel. There are cases in which it doesn’t matter, but this is precisely why there was a need for the alternative version in the first place. Cookware made of stainless steel today is usually made of aluminum or copper with a stainless steel exterior that helps distribute heat evenly.
Its only purpose in this case is to serve as a non-reactive and durable surface that is suitable for cooking. In addition to preventing hot spots and uneven cooking, the aluminum core is also lighter than steel. Also, you can find tri-ply cookware that combines an aluminum core with an interior layer of stainless steel and an exterior layer of stainless steel that is magnetic.
It is possible to use the vessel on an induction plate, thanks to the magnetic layer of stainless steel. Materials that are magnetic are required to make these plates work. Any stainless-steel cooking vessel created by combining these materials is non-reactive, anti-corrosive, and scratch-resistant.
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Design
It should come as no surprise to you that stainless-steel cooking vessels can be shaped, sized, and designed in a variety of ways. Pots and pans are most commonly made out of stainless steel, as are baking trays. However, stainless steel is rarely used for vessels like Dutch ovens. Stainless steel materials are commonly used for pots with two handles, shallow frying pans with two handles pans with one handle, and saucepans with one handle.
Cookware made of stainless steel does not have a nonstick coating. In that case, they are automatically categorized as a different type of cookware. There are no other colors available, and they are also silver. Stainless steel handles are frequently used by producers, but other materials such as wood, silicone, plastic, or a different type of metal may be used instead.
Durability
In addition to being extremely durable, these vessels are able to be passed from generation to generation if they are properly cared for. Cleaning them properly shouldn’t cause them to rust, scratch, or dent, and they shouldn’t discolor. You would be better off investing in a tri-ply stainless steel vessel if you are looking for an everyday vessel that isn’t nonstick.
Versatility
Despite being versatile, this material does not have the versatility of ceramic since it mainly comes in pots and pans. It is true that stainless steel is oven-proof, but some vessels, including Dutch ovens or braisers, work better in the oven. Microwaves are not compatible with stainless steel cookware because it is a metal blend and reflects microwaves, causing sparking.
It can withstand temperatures up to 500°F on stovetops and inside ovens. Induction stovetops can only be used with magnetic stainless steel cookware. The non-reactivity of this material makes it safe for use in making alkaline or acidic foods. Unlike cast iron, it does not emit any colors, odors, or tastes. There is another restriction of this type of cookware, especially if you are making foods that burn easily.
Ease of Use
There is generally very little difficulty in using these vessels. With so many different shapes and sizes to choose from, you can find a vessel that suits your exact needs. Because the handles are poor heat conductors, it’s easy to handle, and they are stylish and easy to maintain, like ceramic. There is no heat conduction in single-layered stainless-steel cookware, but there is excellent heat conduction in multi-layered cookware!
Cleaning
Cleaning these vessels, although they are easy to operate, can be a pain if they catch fire. There is inevitably going to be some food that will burn and stick to the bottom and sides of these pans since they are not non-stick. Getting the charred remains of food out of these pots and pans isn’t as simple as it may appear and can require some elbow grease. Because the material is resistant to scratching and denting, you can go to town with it with a pot scour without worrying about damaging it.
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Conclusion
Choosing the right cookware is important because it affects the quality, taste, and safety of your food. This article will help you decide whether ceramic or stainless steel cookware is right for you. Throughout this article, you will gain all the details you need about ceramic versus stainless steel cookware. Further information will be provided about the differences between ceramic cookware, stainless steel cookware, and Teflon cookware to assist you in your selection.
