Tomatoes, wine, lemon, and vinegar are part of many of our favorite recipes. But can they affect stainless steel pots and pans?
The reassuring answer is: yes, you can cook acidic foods in stainless steel.
18/10 stainless steel contains approximately 18% chromium and 10% nickel. When exposed to oxygen, the chromium naturally forms a thin protective layer on the surface, known as the passive layer.
This layer helps prevent corrosion and can regenerate when the surface is exposed to oxygen again. Thanks to this characteristic, stainless steel is one of the most durable, hygienic, and versatile materials in the kitchen.
What Should You Know During the First Few Uses?
In a new piece of cookware, highly acidic foods cooked for extended periods may encourage a small transfer of the metals that form part of the alloy. This transfer generally decreases with use and does not mean you should avoid tomato sauce, a wine reduction, or a recipe made with lemon.
For most people, cooking these ingredients in a high-quality stainless steel pot or pan is part of its normal, intended use.
There is also no need to boil water and vinegar to “seal” or stabilize the cookware. Stainless steel naturally develops its protective layer when exposed to oxygen.
Before the First Use Simply: Wash the cookware with hot water and dish soap. Rinse it thoroughly. Dry it completely. Use it as normal.
La Cuisine Tip: Avoid leaving highly acidic or salty foods stored inside the cookware for extended periods. Once cooking is complete, it is best to transfer the food to a suitable storage container.
Not sure which material is best for a particular recipe?
Contact us, and we will be happy to help you select the ideal piece for your kitchen.
