Cookware Knowledge

A baking pan is typically made of metal — aluminum, stainless steel, or carbon steel — with relatively shallow sides, designed for fast, dry heat that browns and crisps food. A casserole dish is made of glass, ceramic, or stoneware, deeper and often lidded, suited for slow, moist cooking. The two aren’t interchangeable without adjustments. […]

304 and 430 are the two most common stainless steel grades in cookware, but they behave very differently in the kitchen. 304 (also labeled 18/8) contains 8–10.5% nickel, giving it superior corrosion resistance and making it ideal for cooking surfaces. 430 (labeled 18/0) has no nickel, which makes it magnetic — the key property needed

18/10 stainless steel cookware gets its name from its alloy composition: 18% chromium and 10% nickel. This matches the international standard ASTM A240 Grade 304, the most common food-grade stainless used in premium cookware worldwide. The chromium forms a passive oxide layer that resists rust and corrosion; the nickel stabilizes that layer and gives the

430 stainless steel is a ferritic alloy (16–18% chromium, no intentional nickel addition — max 0.75% per ASTM A240) that’s magnetic — which is exactly why it works on induction cooktops. It conducts heat roughly 60% faster than 304 stainless steel, costs roughly 25–35% less at the raw material level, and is considered food-safe under

Brushed and mirror polished stainless steel look very different, but for cookware performance the finish rarely matters. What actually changes is maintenance, scratch visibility, and long-term appearance. Brushed finishes (#4, Ra 0.4–0.8 µm) hide fingerprints and wear better. Mirror polish (#8, Ra < 0.05 µm) looks striking but shows every scratch. Both meet the food-grade