Chefs use stainless steel because it offers unparalleled durability, superior heat control, and versatility. It handles high-heat searing, is non-reactive to acidic foods, and allows cooks to deglaze caramelized bits (fond) to build rich pan sauces. It also lasts a lifetime without chipping or rusting.
Many professional chefs use the same stainless steel cookware for decades, often passing it on to the next generation of cooks. That's because stainless steel doesn't degrade the way other materials do. It doesn't peel like nonstick, chip like enamel, or require re-seasoning like cast iron.
The Materials Behind Gordon Ramsay's Favorite Cookware
Bottom layer: Magnetic stainless steel is compatible with gas, electric and induction stovetops. Core: Aluminum allows for even heat distribution (translation: no more hot spots that destroy your eggs).
You should avoid storing or cooking highly acidic and salt-heavy foods in stainless steel for extended periods. Ingredients like tomatoes, citrus, vinegar-based dressings, and brined pickles can cause the metal to pit, leading to a metallic taste and potential leaching of heavy metals like nickel and chromium.
The main downsides to stainless steel pans are a notoriously steep learning curve with food sticking, poor natural heat conductivity requiring layered metals, and the risk of minor heavy metal leaching (like nickel) when cooking acidic foods for prolonged periods.
You can technically cook anything in stainless steel, but foods that stick easily (eggs, flaky fish, pancakes) or highly acidic dishes (long-simmering tomato or citrus sauces) are best avoided. These items either fuse to the metal's microscopic pores or react with the materials over prolonged periods.
The healthiest pans to cook in are cast iron, carbon steel, stainless steel, and 100% pure ceramic. These materials are entirely free of toxic, synthetic non-stick coatings (like Teflon/PTFE) and harmful chemicals (like PFOA and PFAS).
The primary enemy of stainless steel is chlorides, which are found in salt (sodium chloride), bleach (sodium hypochlorite), and certain hard water. Chlorides destroy the invisible, protective chromium-oxide layer on the metal's surface, leaving it vulnerable to rapid pitting corrosion and permanent staining.
Yes, you can use olive oil on stainless steel, but how you use it depends entirely on whether you are using the metal for cooking or for cleaning/polishing appliances.
Yes, Dawn dish soap is perfectly safe for stainless steel. Because it is a mild, pH-balanced surfactant, it effectively lifts grease, fingerprints, and grime without damaging the metal's protective chromium oxide layer. It works well for both appliances and cookware.
Gordon Ramsay was diagnosed with basal cell carcinoma (BCC), which is the most common form of skin cancer.
Bobby Flay collaborated with GreenPan to create a line of high-performance cookware. The collection features diamond-infused ceramic nonstick surfaces, premium stainless steel, and cast iron. His versatile pans are designed for home cooks who want professional-level heat control and worry-free, toxin-free cooking.
Professional chefs typically use All-Clad for premium stainless steel and brands like de Buyer or Lodge for carbon steel and cast iron. Rather than expensive, household non-stick sets, restaurant kitchens usually rely on budget-friendly commercial aluminum pans (like Winco or Vollrath) because they are inexpensive and heat up quickly.
The best oil for stainless steel depends on your intended use:
Gen Z is shifting toward stainless steel—both as consumers and as career professionals—driven by a desire for health safety, environmental sustainability, and practical, long-lasting value. This pivot encompasses both daily lifestyle choices and broader career moves.
Strictly speaking, "rust" is a form of corrosion specific to iron and its alloys (like steel). Because they contain no iron, true non-ferrous metals and precious metals will never rust.
To clean stainless steel safely, avoid abrasive materials like steel wool or scouring pads, and never use harsh chemicals such as chlorine bleach, ammonia-based glass cleaners, or undiluted vinegar. These items can permanently scratch the protective chromium oxide layer or cause discoloration.
The three biggest enemies of olive oil are heat, light, and air (oxygen). Exposure to these elements rapidly degrades its flavor, diminishes its healthy antioxidants, and causes the oil to go rancid.
Yes, you can absolutely use butter on stainless steel. However, because butter has a low smoke point and contains milk solids, it can burn and cause food to stick if not handled correctly.
Stainless steel gets its corrosion resistance from a thin, invisible, self-healing chromium oxide layer. When this layer is scratched off or chemically broken down, the metal becomes vulnerable to rust and staining.
The five toxic heavy metals of primary public health concern are arsenic, lead, mercury, cadmium, and chromium. These elements are systemic toxicants, meaning they can induce multiple organ damage even at low levels of exposure, and are classified by health agencies as known or probable human carcinogens.
The healthiest materials for cooking utensils are food-grade stainless steel, platinum-grade silicone, and solid, untreated wood. These materials are non-toxic, non-porous, and will not leach harmful chemicals, heavy metals, or microplastics into your food, even when exposed to high heat.
Avoid any non-stick pans coated with Teflon, PTFE, or "forever chemicals" (PFAS), especially if they are scratched or pre-2014. You should also steer clear of unlined copper, uncoated aluminum, and cheap "ceramic" non-stick pans with degrading coatings.
For the absolute best non-stick pan for eggs, top experts and professional testers agree that the Made In ProCoat Nonstick is the ultimate choice. For budget-conscious shoppers, the OXO Good Grips Pro and the ceramic GreenPan Valencia Pro provide exceptional, slip-free egg release at a more accessible price point.
Instead of synthetic non-stick pans, chefs primarily rely on stainless steel, seasoned cast iron, and carbon steel. These materials last a lifetime, can handle high heat without releasing chemicals, and are capable of developing deep, flavorful crusts on proteins.