porcelain vs stainless sinks, what's your opinion?
ship4u
14 years ago
Featured Answer
Sort by:Oldest
Comments (16)
jem199
14 years agoBuehl
14 years agoRelated Discussions
stainless vs. porcelain cooktop
Comments (11)The cited paper is interesting but hardly adds anything. I mean, who bake things onto a stove top surface at 750 degrees and leaves undiluted ammonia cleanser and or Formula 409 on a surface under a watch glass for 72 hours on their stove top? Seems to me that porcelain and steel each have advantages and disadvantages and you pick the trade off that is most acceptable to you. It may well be an aesthetic choice as Jadeite points out. Personally, I've never found stainless stoves hard to clean, contrary to that report. The issue I've seen is frequency of cleaning. You just clean them more frequently because everything (finger prints, grease, whatever)is so much more obvious. Obvious so much more quickly than it is with a white porcelain surface (not sure about black; seems like it might be just as bad). Mind, I am not suggesting that this "obviousness" is not big deal to some folks. It is. Burner drip pans are a whole 'nother story. Personally, I hate all light colored drip/liner pans. Whether stainless or porcelain-coated, they stain, scratch, mar and etc. within weeks to the point that they can no longer be scrubbed to look anything close to new. I prefer a matte black or cast iron pan. Same thing with burner grates. Of course, stainless surfaces scratch more easily than porcelain but I do not think that says much. If keeping your stove looking show-room pristine is important, most appliance stainless surface scratches can be buffed out. Unless you really gouge it by, say, dropping a really heavy cast iron pan edge-on from several feet above the stove. Do that with porcelain and you may knock a chip off the surface. With porcelain, you have to fill the chip using a little jar of enamel that looks like one of the old bottles of white-out. Some repairs work well, some may look funky. So, which funky is less offensive to you? I've never seen a stain on an actual stainless steel residential stove that could not be buffed out with a little Barkeeper's Friend. Same thing with my stainless cookware and my stainless kitchen sink. They call it "stainless" for a reason. Now, I have seen some staining and discoloration with restaurant equipment, but that is a different ballpark with way, way more heat and abuse than you get in home kitchen. And, also, a completely different kitchen aesthetic. So, having said all of that in defense of stainless, what do I prefer to have in my home? Porcelain. If the stainless LG 3097 stove has features you think your really want and cannot get on the porcelain 3095 version, get what you want. Oh, and one other thing. It will be a very good idea to actually see the stove. There seem to be new stainless-like finishes which are not really stainless steel. The cited article mentions some porcelain-based stainless look-alikes. I did not notice anything on this when skimming the specs for these stoves, but it may be hard to tell without actually seeing the stove....See MoreEmerilware vs Cuisinart stainless cookware - opinions please
Comments (2)I wouldn't buy either brand. Frankly, both Cusinart and Mr. Lagasse have recently allowed their names to be used on some very shoddy products, sad to say. Check out the consumer complaints about Emerilware here: http://www.consumeraffairs.com/homeowners/emeril.html I recently threw away a 10 inch Emerilware fry pan. The handle got hotter than blue-blazes, and was so narrow and slippery that, when I grabbed it with a hot pot holder, I couldn't keep it frmo turning and dumping the food. This never happens even with my heavy Lodge cast iron fry pan. Worse, the bottom of the pot is a flat sandwich of stainless with some heat conducting metal inside. There is a copper band to around the outside to make you think that the filler is copper, but it is actually aluminum. It's a fake--just like Emeril Lagasse (a successful restranteur and TV personality whose talents are more along the lines of Ron Popeil than of Jacques Pepin.) The layers of the sandwich are stuck together with some kind of solder. Inevitably, the become loose. Then one day the aluminum melts and comes squirting out: "Pleased to me you, I'm molten aluminum--may I burn your shoes?" This happens even if the pot is full of water at the time--the air gets between the layers and the heat can't get to the water. Surprise! Even before the pan melted down, it was a bad pan. The stainless is a bad alloy (chromium and nickle are expensive, ya'know) which discolors easily and is impossible to clean. Shame on Allclad for building this half-clad junk and shame on Emeril for selling it. If my name was on this cookware, I'd move to Bulgaria or try to buy back every peice that was ever sold. But Emeril Inc. is all about the bucks. I've owned a few cuisinart pans: some were good and some weren't. It depends on who made them for Cuisinart and when. Instead of buying a matched set of pans, all made of the same materials, why not buy the best type of pan for each cooking task? For example, frying and searing meats, you can't beat cast iron. I have a Lodge 10-inch fry pan that beats the hell out of any fancy stainless. The trick with cast iron is to season it first in a HOT oven: coat it with vegetabl oil then place in a 500 F oven for an hour (not 350 F which the manufacturers tell you for liability reasons). Even if it says it's pre-seasoned, season it. What type and size of pan you need depends on the task and how many people you cook for. An exception is a stock pot and roasting pan, which both must accomodate a whole turkey or large fish. here are some suggestions: Frying or searing meat: cast iron Frying or stir-frying vegetables: large, non-stick coated pan with reasonably thick, rounded bottom. Boiling, blanching, etc : cheap single-layer stainless--as long the handle is oven-proof doesn't fall off * One 4-qt pan with lid * Two 2-qt pans with lids * Two 1-qt pans with lids Braising: 12-inc Covered Roasting: oval roasting pan with cover: enamelware is fine unless you plan to use it a lot. (These days, many home cooks use disposable aluminum roasters, which work fine.) Open roasing: heavy gauge stainless roasing pan or disposable aluminum roaster Melting chocolate or heating milk: double boiler Pancakes and scrambled eggs: aluminum griddle with non-stick coating Omlettes and crepes: cast aluminum, flat-bottom pan with non-stick coating (I actually use cast iron, just to enjoy the looks on the faces of people accustomed to doing everything in non-stick pans). Depending on what you cook, you might want to add a pressure cooker, deep frier, or automatic rice maker. For non-stick pans, Silverstone or the newer triple-coated is better than the older single-coat Teflon. But any pan with a non-stick coating should be considered disposable, to be replaced when the coating wears off. I'd stay away from Calphalon or any aluminum pot that claims to be "hard anodized": such aluminum oxide coatings are very thin and easily scractched off, and cannot be restored. You rarely see Calphalon in commerical kitchens. Titanium is a great metal, but ridiculously expensive: I only use it for backpack trips. An expensive pan really only pays for itself when you are sauteing something that tends to burn, making thick sauces or custards, or doing some task that is probably better done in a double boiler. For things really requiring even heat, I'd buy a 10-inch, straight sided, flat-bottomed saute pan that either has real copper on the bottom or aluminum that is completely enclosed in stainless steel. Spend what you save on the other pots on this one. I've been very happy with cheap Culinary Essentials stainless that I bought ten years ago at Costco. They are stainless with an aluminum wafer completely surrounded by a stainless bottom. But if I had to do it over, I wouldn't buy a set of matched pans: I'd buy the best-of-kind for each task as recommended above. That's what I use today: my stainless fry pan gathers dust while I use the inexpensive cast iron one. Hope this info helps you make up your mind. Bill Here is a link that might be useful: ConsumerAffairs.com...See Moreporcelain or stainless sink?
Comments (6)Cast Iron: awesome; you get what you pay for: (growing up : our cast iron kohler sinks looked "brand new" at all times for years) *(cast iron sink cleaner) http://www.nextag.com/Kohler-1012525-Kohler-Cast-69836628/prices-html Kohler cast iron kitchen sinks from $400-$2500: google for best price. SS: I like the ss, and you get what you pay for with that as well. Blanco, Moen, Elkay, Kohler, Franke. If you are getting granite or Casear Stone: with Undermounted sink: should know "not very easy" to replace your sink once installed. Pick the sink you really wants. Most customers never think or care about the sink. I would. my personal opinion. SS is easy to take care of if you use the correct cleaners....See MoreStainless steel sink opinions?
Comments (17)I have an 18 gauge Franke Oceania. It is a high quality sink with a lovely satin finish and it still looks beautiful after a few years of use. It has sound deadening pads on the underside. When I was looking for a sink, I was pretty much convinced that I needed a 16 gauge, but when I actually looked at sinks in person, I changed my mind. IMO, gauge in and of itself is not the sole indicator of the best quality or even a good quality sink....See Morelauriec
13 years agoBuehl
13 years agotamdave123
13 years agodianne47
13 years agoship4u
13 years agodoraville
13 years agoCircus Peanut
13 years agoplllog
13 years agodesertsteph
13 years agosombreuil_mongrel
13 years agoship4u
13 years agoeks6426
13 years agowi-sailorgirl
13 years ago
Related Stories
KITCHEN DESIGNGet Quartz and Porcelain Surfaces Super Clean
These cleaning tips for quartz, travertine, porcelain and engineered stone will help keep your countertops and sinks looking spotless
Full StoryDECORATING GUIDESNo Neutral Ground? Why the Color Camps Are So Opinionated
Can't we all just get along when it comes to color versus neutrals?
Full StoryKITCHEN DESIGNKitchen Sinks: Stainless Steel Shines for Affordability and Strength
Look to a stainless steel sink for durability and sleek aesthetics at a budget-minded price
Full StoryKITCHEN DESIGNSo Over Stainless in the Kitchen? 14 Reasons to Give In to Color
Colorful kitchen appliances are popular again, and now you've got more choices than ever. Which would you choose?
Full StorySHOP HOUZZShop Houzz: Save up to 75% on Kitchen Sinks
Pick up a brand-new stainless steel or porcelain sink for the heart of your home
Full StoryTILEPorcelain vs. Ceramic Tile: A Five-Scenario Showdown
Explore where and why one of these popular tile choices makes more sense than the other
Full StoryHOUSEKEEPINGHow to Clean Stainless Steel
Protect this popular kitchen material with a consistent but gentle cleaning routine
Full StoryKITCHEN COUNTERTOPS10 Great Backsplashes to Pair With Stainless Steel Counters
Simplify your decision-making with these ideas for materials that work well with stainless steel counters
Full StoryMOST POPULARHow to Choose the Right Kitchen Sink
Learn about basin configurations, sink shapes, materials and even accessories and specialty sinks
Full StoryKITCHEN DESIGNKitchen Sinks: Granite Composite Offers Superior Durability
It beats out quartz composite for strength and scratch resistance. Could this kitchen sink material be right for you?
Full Story
kmohr