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Cookware and bakeware
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====Stainless steel==== [[File:Pfanne (Edelstahl).jpg|thumb|left|Stainless steel]] [[Stainless steel]] is an iron alloy containing a minimum of 11.5% chromium. Blends containing 18% chromium with either 8% nickel, called [[18/8 stainless steel|18/8]], or with 10% nickel, called 18/10, are commonly used for kitchen cookware. Stainless steel's virtues are resistance to corrosion, non-reactivity with either alkaline or acidic foods, and resistance to scratching and denting. Stainless steel's drawbacks for cooking use include its relatively poor thermal conductivity. Since the material does not adequately spread the heat itself, stainless steel cookware is generally made as a cladding of stainless steel on both sides of an aluminum or copper core to conduct the heat across all sides, thereby reducing "hot spots", or with a disk of copper or aluminum on just the base to conduct the heat across the base, with possible "hot spots" at the sides. Typical 18/10 stainless steel also has a relatively low [[Permeability_(electromagnetism)|magnetic permeability]], making it incompatible with [[Induction cooking|induction cooktops]]. Recent developments have allowed the production of [[Ferromagnetism|ferromagnetic]] 18/10 alloys with a higher permeability.{{citation needed|reason=Are 18/10 alloys ever magnetic enough?|date=November 2019}} In so-called "tri-ply" cookware, the central aluminum layer is paramagnetic, and the interior 18/10 layer may also, but the exterior layer at the base must be ferromagnetic to be compatible with induction cooktops. Stainless steel does not require seasoning to protect the surface from rust, but may be seasoned to provide a non-stick surface.
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