Because the protective layer of stainless steel is food-safe, stands up to acidic ingredients, and has a nonporous surface, it’s ideal for food preparation—which explains why so many mixing ...
And though nonstick cookware may be lauded for having the easiest surface to use and clean, the material falls short when it comes to proper searing and browning. Stainless steel, meanwhile ...
"Certain atoms always accumulate on the stainless steel surface, for example hydrogen and oxygen," says Wilhelm. "When the electrons hit this layer of attached atoms, some of them are kicked out ...