Switch To Stainless Steel Cookware : Safer Cookware For Your Family's Health

Becoming a mom totally shifted my perspective on everything – from what we eat to what we wear. But most of all, it made me re-evaluate what we use in the kitchen. When my oldest was born with eczema-prone skin, I went into full ‘research mode’ to create a healthier kitchen environment, free from unnecessary chemicals. That’s when the decision to slowly transition all our cookware and kitchen tools to stainless steel became clear.

🥄 Why This Kitchen Switch Matters?

At first, non-stick pans were my go-to – super easy to clean and light. But the more I learned about the potential health concerns with non-stick coatings (especially when scratched or overheated), the more uncomfortable I felt. I’m talking about things like PFOA and PTFE, which are often linked to those coatings. I needed something more durable and safer for daily cooking, particularly for my sensitive-skinned little one. So, while stainless steel cookware isn’t exactly cheap, it truly is a worthwhile long-term investment for a safer, non-toxic kitchen.

So I started switching — little by little, because let’s be honest, stainless steel cookware isn’t cheap. But it’s also an investment. I didn’t buy a full set at once. Instead, I chose pieces that made sense for our family: one saucepan, then a frying pan, and eventually moved on to utensils, straws, cups, and even the kids’ drink bottles. Almost everything in our kitchen is stainless steel — from pots, pans to straws!

💡 Pro tip:If you’re switching, look for 304 or 18/8 stainless steel. These numbers refer to specific compositions that ensure it’s food-grade and highly rust-resistant, making it perfect for long-term daily use. Learn more about the different types and grades of stainless steel on Wikipedia’s Stainless Steel page.

🧽 How to Prep New Stainless Steel Cookware (Remove Factory Polishing Residue)

Many people don’t realize this, but new stainless steel products often come with a polishing compound or residue from the manufacturing process. This isn’t something you want mixing with your food! It’s crucial to know how to clean new stainless steel pans properly before their first use to remove manufacturing residue from stainless steel.

Here are safe, effective ways to remove that factory residue:

Vinegar + Water: Mix equal parts vinegar and water. Wipe the cookware inside and out, then rinse well.
Baking Soda Paste: Make a paste using baking soda and water. Rub gently with a soft sponge and rinse thoroughly.
(Optional) Olive Oil Polish: Some people use olive oil on a cloth to wipe the surface after cleaning. While this doesn’t remove residue, it can add a natural shine.

And just to clear things up: No, you don’t need to heat or do any special ‘burn-in’ process. Just a good clean before its first use is all it takes to make your new stainless steel cookware ready!

🍳 Getting Used to Cooking with Stainless Steel

I won’t lie — stainless steel pans take some getting used to. Just for the nice sunny side up eggs, I watched YouTube videos on how to use a stainless steel pan!

But once you figure out how to preheat properly and add oil at the right time, it gets easier. Here’s what worked for me:

Preheat the pan on medium heat – Depending on the thickness, 1–2 minutes or 3- 5 minutes.
Add oil and swirl
Wait about 15–30 seconds, then add your food

💡 Pro tip: To check if your stainless steel pan is adequately preheated, use the water droplet test as follows:

The exact time will depend on your stovetop and the thickness of the pan (as mentioned above). Flick a few drops of water onto the surface of the pan. If the water droplets bead up and dance or roll around the surface of the pan before slowly evaporating, the pan has reached the ideal temperature for cooking and is less likely to cause sticking. These droplets are sometimes referred to as the “Leidenfrost effect.”

🔥 How to Clean Stuck-On Food

Don’t panic when things stick — it’s part of the stainless steel cookware journey. But luckily, there are ways to clean stuck-on food without damaging your pans:

Vinegar + Baking Soda Method
- Add 1 part vinegar and 1 part water to your pan
- Bring to a boil, then remove from the heat
- Sprinkle baking soda
- Let it fizz, scrub gently, rinse
Baking Soda Scrub
- Mix baking soda with water to create a paste
- Apply it to stuck areas
- Let it sit for 10–15 minutes and scrub
Bar Keepers Friend (for heavy-duty messes)
- Sprinkle a small amount on the wet surface
- Scrub with a soft sponge
- Rinse thoroughly

These methods work wonders and help your pans look shiny again without harsh chemicals.

👶 Stainless Steel for Kids Too!

Yes, even my kids’ utensils and cups are stainless steel. We use small tumblers, reusable straws, and leakproof bottles. They’re undeniably safer than plastic, as they’re BPA-free and you don’t have to worry about microplastics. Plus, they’re super durable and a breeze to clean, making them perfect plastic-free kids’ cups and bottles.

We use:

Here are a few Amazon links to products I recommend:

💬 Final Thoughts

Switching to stainless steel cookware has been a slow and intentional journey, but I honestly feel it’s one of the best decisions I’ve made as a mom. It gives me peace of mind knowing that what I cook with daily is safe, durable, and long-lasting. If you’ve been thinking about making the switch — start small. One good pan can make a big difference.

Let me know in the comments if you’ve tried stainless steel products or have any tips too!

Why I Switched to Stainless Steel Cookware – A Mom’s Honest Experience