Question from Sandy
I recently read your letters concerning cookware and I have a question:
My understanding is that All Clad’s magnetically-attractive Stainless Steel cookware is the safest choice for stainless steel.
What is your opinion, please?
First of all, All Clad cookware has magnetic stainless steel on the OUTSIDE of the pan, not on the inside where it would come in contact with the food. So it has no relationship to food safety at all.
Why magnetic steel on the exterior? According to a review of All Clad at Epinions.com (which also states that All Clad takes longer to heat, requiring greater energy consumption), the exterior magnetic layer is there to allow these pans to be used on Induction cooktops. Because induction uses magnetic fields to heat the pan, not heat, specific types of cookware that work with the magnetic fields are needed–magnetic stainless steel, cast iron, and steel covered in enamel or porcelain. Glass, aluminum, copper, and non-magnetic steel will not work on induction cooktops. If you are not using induction, however, there is no reason to purchase magnetic steel cookware.
An article by Dr. Ray Peat, a biochemist. He says:
I checked around a few website to verify this idea that magnetic stainless steel contains less nickel than nonmagnetic, and indeed, it is true.
At http://www.azom.com/details.asp?ArticleID=1140 they say: