Stainless steel stockpots

 

— steel pans are quite expensive, but this is offset by a number of advantages: strength, durability, uniform heating and long-term heat retention, as well as almost complete chemical inertness. The latter allows you to cook any food in such pans and store them there for a very long time (in fact, the period is limited by the “life” of the dish itself), without fear of oxidation. The main disadvantage of steel is the tendency to burn; non-stick coatings in such pans are quite rare.