Cookware, particularly belonging to a category which includes stainless steel pans, possesses a combination of a refined appearance and robust build. This enables such cookware to execute a broad array of culinary tasks. However, stainless steel has its own characteristics and restrictions.
Here are some foods that are best not cooked in stainless steel cookware, according to Real Simple.
Tomato sauce
Highly acidic foods and dishes, such as tomato sauce, can react with stainless steel (or, as it is sometimes known as, inox) over time, resulting in discoloration of the material.
Nickel and chromium can also leach into a dish or saucepan made of stainless steel, depending on its condition.
Hence, for sauces made from tomatoes and tomato paste, it is preferable to use cookware that does not chemically react with the ingredients, like enameled, cast iron or non-stick coated cooking vessels.
Eggs
Eggs have a tendency to stick strongly to stainless steel surfaces, indeed particularly if the pan isn't adequately heated and greased.
Cooking eggs typically works out better when you use either a non-stick pan, which has a non-stick coating, or a cast-iron pan that's been properly seasoned and has been used before.
Pancakes
When frying pancakes in a stainless steel pan, particularly thin ones, they can also stick to the surface and flip poorly.
Just like with eggs, it's a good idea to use a non-stick or a cast-iron pan when cooking pancakes.
Steak
Actually, a stainless steel pan can take high temperatures fairly well, but for pan-frying at extremely high heat, a specific grill pan or a pan made from thick non-stick materials is preferred.
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Fish
Fish can be cooked in a stainless steel pan, but delicate fillets can sometimes stick to the surface and break apart when you try to flip them.
For a less complicated cooking experience, it is advisable to cook fish in a cast iron pan that has a non-stick surface or one that has been well-oiled, as opposed to stainless steel cooking pots and pans.
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