If you could only buy one set of pots, stainless steel would be a strong choice. It has no coating to scratch or peel, it won't rust, it handles high heat, and a good set can last for decades. But stainless steel also has a reputation for food sticking and stubborn stains. The good news: both are easy to avoid once you know how. This guide covers everything you need to know about stainless steel pots, from choosing a set to keeping it looking new.
Why choose stainless steel pots?
- Built to last. Stainless steel doesn't chip, peel or wear out like a coating can. Look after it and your pots will outlive most other cookware in your kitchen.
- No coating, no worries. There's nothing on the surface to scratch, so you can use metal spoons and whisks without worrying.
- Cooks almost anything. Boiling pasta and pap, simmering stews and soups, browning meat for a potjie-style stew or making a sauce: stainless steel handles it all.
- Doesn't react with food. Quality stainless steel won't change the taste of acidic foods like tomato sauce or curries.
- Easy to clean. Most stainless steel pots are dishwasher safe, including both of our stainless steel sets.
Stainless steel vs non-stick: which should you buy?
Non-stick and granite pots are brilliant for eggs, rice and low-oil cooking, and they clean up in seconds. Stainless steel is better for high-heat cooking, browning, long simmering and anything you want to last for years. Many families use both: stainless steel for everyday pots and stews, and a non-stick pot or two for delicate food. If you're choosing just one, stainless steel is the more durable long-term investment.
What does 3-ply stainless steel mean?
Stainless steel on its own doesn't spread heat very evenly. That's why better pots use layers. 3-ply cookware bonds three layers together: a stainless steel cooking surface, an aluminium core that spreads heat quickly and evenly, and a durable outer layer. The result is a pot that heats faster, has no hot spots and cooks food more evenly.
Our 5 Piece 3-Ply Stainless Steel Pots Set is built this way, with an 18/8 stainless steel interior and an aluminium core. Other pots, like our 11 Piece Stainless Steel Pots Set, use encapsulated bases, where a heat-spreading layer is sealed into the base of each pot to heat food evenly.
Do stainless steel pots work on induction?
Many do, but not all. Induction stoves need a magnetic base. The easiest test is to hold a fridge magnet against the bottom of the pot: if it sticks firmly, the pot will work on induction. Our 5 Piece 3-Ply Stainless Steel Pots Set is made for induction and also works on gas, electric and ceramic stoves.
How to stop food sticking to stainless steel
Food sticks to stainless steel mostly because the pot isn't hot enough when the food goes in. Follow these steps:
- Preheat the empty pot on medium heat for one to two minutes.
- Test the heat. Flick in a few drops of water. If they bead up and dance across the surface, the pot is ready.
- Add your oil and let it warm for a few seconds until it shimmers.
- Add the food and leave it. Meat and chicken stick at first, then release naturally once they've browned. If it's stuck, give it another minute before you move it.
- Don't overcrowd the pot. Too much food at once cools the surface and makes it steam and stick instead of brown.
Those brown bits left behind aren't a mistake: add a splash of water, stock or wine and scrape them up for an instant, flavourful sauce.
How to clean stainless steel pots
Everyday cleaning
Let the pot cool slightly, then wash it in warm soapy water with a non-scratch sponge, or put it in the dishwasher. Dry it with a cloth straight away to avoid water spots.
Burnt-on food
Cover the burnt area with water, add a spoon of bicarbonate of soda and bring it to a gentle boil for a few minutes. Let it cool, then scrub. Most burnt food lifts off easily. For tough spots, make a paste of bicarbonate of soda and a little water and rub it in with a soft sponge.
Rainbow marks and white spots
The blue or rainbow-coloured tint you sometimes see is caused by heat and is harmless. White, chalky spots come from minerals in hard water. Both wipe away with a little white vinegar on a cloth, followed by a rinse and dry.
What to avoid
- Steel wool and harsh scourers, which leave scratches.
- Bleach and oven cleaner, which can damage the finish.
- Adding salt to cold water. Salt can cause tiny pits in stainless steel, so add it once the water is boiling.
- Plunging a very hot pot into cold water, which can warp the base over time.
Which stainless steel pot set is right for you?
- For induction stoves and coating-free cooking: the 5 Piece 3-Ply Stainless Steel Pots Set, with tempered glass lids and riveted stay-cool handles.
- For families who cook a lot: the 11 Piece Stainless Steel Pots Set with Lids, with more pot sizes, tight-fitting lids and cool-touch handles. It's one of our best-reviewed products.
Both sets are dishwasher safe and made to last. You can compare them, along with our non-stick granite pot sets, on our pots page.
The bottom line
Stainless steel pots are one of the best investments you can make in your kitchen. Preheat before you cook, clean them gently, and they'll serve you for years. If you have a question about choosing the right set, get in touch and we'll be happy to help.