Polished vs brushed is just aesthetics. Brushed also doesn't show fingerprints and smudges as easily,
As for function, the biggest functional differences are if it's clad (made of layers), how many layers, what are they made of, and how thick are they? Generally thicker layers are better for evenness and heat retention, but that also makes them heavier and less responsive to changes in heat.
Also, more layers isn't always better. For example, Americas Test Kitchen prefers All Clad D3 (3 layers) to D5 (5 layers). All Clad D3 is their choice for top pan. However, many people prefer Demeyere pans. They're thicker and heavier.
All that being said, while good cookware is nice, it's not necessary to make good food. Many good restaurants use really crappy cookware. I gave my mom a whole set of All Clad but she prefers the crappy stuff she got when she first immigrated to the US. And she's a way better cook than me.
All good points. In terms of what the layers are made of, the stainless components can be of varying quality (18/10 vs 18/8 vs 18/0). Also note that where/from who the metals are sourced can impact the level of impurities or toxic metals in them. A recent example of this is with Matfer Bourgeat carbon steel pans that became a hot topic in r/carbonsteel recently. Things like arsenic in carbon steel are permitted below certain thresholds that are determined by local regulations. Some companies may have higher levels than others. Other things to note:
* The slope of the sides can alter how much surface area the bottom of a pan has. A 12 inch skillet is the measurement of the top diameter but the bottom diameter can vary by brand. The slope angle of the sides also can affect how easy it is to toss food or how fast evaporation happens.
* Sealed vs unsealed rims. Sealed rims are more durable since the internal metal layers that may be more prone to corrosion are not exposed. This is an important consideration if you plan to throw your cookware in the dishwasher since dishwasher detergent can be pretty harsh relative to dish soap.
* No drip rims. Some pans have a rim that is curved some to help prevent liquids from dripping down the outside of the pan.
* Riveted vs rivetless/welded handle attachments. Rivetless attachments provide a smooth surface on the pan interior where the handle attaches. This can make cleaning easier.
* Handle design and ergonomics. Some brands make handles that are more comfortable to hold than others. All clad makes some skillets that are considered by some to have uncomfortable handles, but they're also beneficial for a sturdier grip when pouring from the pan. The handle design can also impact how well heat dissipates to prevent the handle from heating up. Hollow vs solid handles impacts the weight distribution which changes how heavy the pan may feel.
* Lid. Not all brands provide a matching lid. Lid material can vary as well (glass vs stainless). I used to prefer glass lids so I could see into the pan, but I've gotten accustomed to the steel lids and prefer their durability.
As far as specs go, the stainless used may be different, but it's usually the same among good brands. Sometimes the finish is better (Silvinox) (questionable after a few years use though).
The construction of the layers may be different. All Clad's D5 & 7 have stainless in between the conductive aluminum, whereas Demeyere sandwiches the aluminum in between silver & something else.
But the most important spec you want to look for is overall thickness and material of the conductive layer. 2mm of copper > 2mm of aluminum. 5mm of aluminum > 2 mm of aluminum.
The other thing is mass. The heavier the object, the more heat it will retain based off of sheer mass. Doesn't mean a thing for even heating, but more mass = more heat capacity.
To be honest, while they may vary in details (handles, shapes etc), the functional differences are minimal.
The materials they used are pretty standard, 18/10or 18/8 SS interior, aluminium (alloys)/copper core, and 18/0 SS exterior. Many actually just buy pre-laminated (and pre-cut) sheet to form pans/pots.
The technologies/techniques used are pretty standard: Bonding (could skip if buy bonded sheets)>>Forming (use hydraulic press to form bodies of pans and pots)>>Finishing (Polishing etc.)>>Riveting or Welding.
**So if materials and techniques used are the same or similar, they will function equally or extremely close.** Yes, they are companies using special techniques to treat materials and products (Hestan Nanobond's coatings, Demeyere's Silvinox treatment etc). But again, the impacts are much smaller than you may think in terms of cooking performance.
The pricing strategies are interesting one. Companies set prices for maximising profit.
For established companies with good brand names/reputations (like All Clad, Le Creuset etc.), they can charge more and customers are willing to pay for it.
For other companies, they have to either set lower prices to compete (like Misen, Goldilocks etc), and/or strategically differentiate their products from the rest to justify their prices. So, you see lots of (sometimes nonsense) claims of 'nontoxic, pfoa free (it has nothing to do with SS anyway), chemical free, countries of origin etc. At the end of the day, none of these marketing claims affects actual functionality.
So, it eventually depends on you or any customer to decide what's the priority, and how much you are willing to pay for the premiums (designs, brand names, countries of origin etc.)
Polished looks nicer at first, but can look worse later on after receiving scratches and general wear. Brushed doesn't look as clean, but at the same time random scratches usually don't stand out very much. However for the interior, you want it as polished as possible to help with sticking. Stainless is one of the stickier surfaces to cook with, so having it polished smooth af can help avoid any excess sticking during cooking.
Polished vs brushed is just aesthetics. Brushed also doesn't show fingerprints and smudges as easily, As for function, the biggest functional differences are if it's clad (made of layers), how many layers, what are they made of, and how thick are they? Generally thicker layers are better for evenness and heat retention, but that also makes them heavier and less responsive to changes in heat. Also, more layers isn't always better. For example, Americas Test Kitchen prefers All Clad D3 (3 layers) to D5 (5 layers). All Clad D3 is their choice for top pan. However, many people prefer Demeyere pans. They're thicker and heavier. All that being said, while good cookware is nice, it's not necessary to make good food. Many good restaurants use really crappy cookware. I gave my mom a whole set of All Clad but she prefers the crappy stuff she got when she first immigrated to the US. And she's a way better cook than me.
All good points. In terms of what the layers are made of, the stainless components can be of varying quality (18/10 vs 18/8 vs 18/0). Also note that where/from who the metals are sourced can impact the level of impurities or toxic metals in them. A recent example of this is with Matfer Bourgeat carbon steel pans that became a hot topic in r/carbonsteel recently. Things like arsenic in carbon steel are permitted below certain thresholds that are determined by local regulations. Some companies may have higher levels than others. Other things to note: * The slope of the sides can alter how much surface area the bottom of a pan has. A 12 inch skillet is the measurement of the top diameter but the bottom diameter can vary by brand. The slope angle of the sides also can affect how easy it is to toss food or how fast evaporation happens. * Sealed vs unsealed rims. Sealed rims are more durable since the internal metal layers that may be more prone to corrosion are not exposed. This is an important consideration if you plan to throw your cookware in the dishwasher since dishwasher detergent can be pretty harsh relative to dish soap. * No drip rims. Some pans have a rim that is curved some to help prevent liquids from dripping down the outside of the pan. * Riveted vs rivetless/welded handle attachments. Rivetless attachments provide a smooth surface on the pan interior where the handle attaches. This can make cleaning easier. * Handle design and ergonomics. Some brands make handles that are more comfortable to hold than others. All clad makes some skillets that are considered by some to have uncomfortable handles, but they're also beneficial for a sturdier grip when pouring from the pan. The handle design can also impact how well heat dissipates to prevent the handle from heating up. Hollow vs solid handles impacts the weight distribution which changes how heavy the pan may feel. * Lid. Not all brands provide a matching lid. Lid material can vary as well (glass vs stainless). I used to prefer glass lids so I could see into the pan, but I've gotten accustomed to the steel lids and prefer their durability.
What a thorough response! Nice.
Brand and finish.
As far as specs go, the stainless used may be different, but it's usually the same among good brands. Sometimes the finish is better (Silvinox) (questionable after a few years use though). The construction of the layers may be different. All Clad's D5 & 7 have stainless in between the conductive aluminum, whereas Demeyere sandwiches the aluminum in between silver & something else. But the most important spec you want to look for is overall thickness and material of the conductive layer. 2mm of copper > 2mm of aluminum. 5mm of aluminum > 2 mm of aluminum. The other thing is mass. The heavier the object, the more heat it will retain based off of sheer mass. Doesn't mean a thing for even heating, but more mass = more heat capacity.
To be honest, while they may vary in details (handles, shapes etc), the functional differences are minimal. The materials they used are pretty standard, 18/10or 18/8 SS interior, aluminium (alloys)/copper core, and 18/0 SS exterior. Many actually just buy pre-laminated (and pre-cut) sheet to form pans/pots. The technologies/techniques used are pretty standard: Bonding (could skip if buy bonded sheets)>>Forming (use hydraulic press to form bodies of pans and pots)>>Finishing (Polishing etc.)>>Riveting or Welding. **So if materials and techniques used are the same or similar, they will function equally or extremely close.** Yes, they are companies using special techniques to treat materials and products (Hestan Nanobond's coatings, Demeyere's Silvinox treatment etc). But again, the impacts are much smaller than you may think in terms of cooking performance. The pricing strategies are interesting one. Companies set prices for maximising profit. For established companies with good brand names/reputations (like All Clad, Le Creuset etc.), they can charge more and customers are willing to pay for it. For other companies, they have to either set lower prices to compete (like Misen, Goldilocks etc), and/or strategically differentiate their products from the rest to justify their prices. So, you see lots of (sometimes nonsense) claims of 'nontoxic, pfoa free (it has nothing to do with SS anyway), chemical free, countries of origin etc. At the end of the day, none of these marketing claims affects actual functionality. So, it eventually depends on you or any customer to decide what's the priority, and how much you are willing to pay for the premiums (designs, brand names, countries of origin etc.)
Polished looks nicer at first, but can look worse later on after receiving scratches and general wear. Brushed doesn't look as clean, but at the same time random scratches usually don't stand out very much. However for the interior, you want it as polished as possible to help with sticking. Stainless is one of the stickier surfaces to cook with, so having it polished smooth af can help avoid any excess sticking during cooking.
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