Sheeny, shiny and up for a host of cooking challenges, stainless steel cookware is a daily go-to in professional and home kitchens around the world. A solid all-rounder — reliable, great value and ultra-hardy — it'll last for many, many years if you treat it right. Here's our guide on what it's good for, when it's best to reach for a different cookware material instead, and how to take care of your trusty stainless steel pot-and-pan pals.

• It's very responsive to temperature changes, so it gains and loses heat quickly
• It's lightweight, durable and non-reactive to acidic or alkaline foods, so it won’t interfere with the chemical structure of your food
• Stainless steel doesn’t chip, flake, peel or stain, and is fairly resistant to scratches and dents

• Stainless steel is great for browning and searing meat, stir fries, simmering sauces, sautéing vegetables, and cooking liquid-heavy dishes like stock, soups and stews
• It can be used with metal utensils without developing scratches and can usually go in the oven depending on the handle material
• This versatile material is often magnetic, so can be used on induction cooktops, too

• Stainless steel on its own isn't a great heat conductor, so most cookware pieces feature an integrated copper or aluminium insert in the base to help distribute heat more evenly
• Food can stick to stainless steel if it isn’t used correctly. The trick with using a stainless steel pan is to:
• Heat to a high heat, turn down, and put a drop of oil into the pan and swirl around
• Leave it for a minute or so, and then add food, and a little more oil if necessary
• This allows the heat and oil to close the microscopic pores in the pan, making it much less prone to food sticking semi-permanently

• Stainless steel has a smooth surface so it is easy to clean and most cookware is dishwasher safe
• However, as with most cookware, hand washing will help maintain shine
• If you notice any discolouration after use, you can use a stainless steel cleaner to restore its natural lustre

If you have stubborn, burnt-on marks, try this:

• Wash the pot with warm, soapy water
• Pour in a cup of vinegar and a sprinkle of bicarbonate of soda
• Add a half cup of water, and allow to simmer on the stove for at least 20 minutes
• Pour the mixture out and scrub the pot clean — voila! — it's back to good as new