Stainless steel kitchenware is preferred for its durability, safety, ease of maintenance, even heat distribution, and recyclability. It is resistant to rust and does not react with acidic foods. It is also easy to clean and has good heat absorption, resulting in even heat distribution while cooking. Finally, it is environmentally friendly as it can be recycled completely.
Our kitchens are stacked with various types of cookware. Many of these pots and pans are made of different materials and look very different to the versions of themselves that we first brought home. What changes their texture over time? It lacks personalized cleaning and the effort it takes to maintain cookware and retain its unscathed glory. For that matter, cookware materials like non-stick PFOA, ceramic, and even a well seasoned cast iron pan are slightly easier to clean. This means that you can wash them with minimal effort.
When you cook a lot in the kitchen and get adept with the tools and vessels at your disposal, you realize that some combinations are meant to be used in that way only. You can’t stir your soup with a spatula, and you can’t flip your omelet with a ladle. The more experience you have, the more obvious these things get.
A saucepan is perfect for boiling water. A saucepan excels at cooking anything that's mostly liquid. This means it's great for stewing, simmering, making soups and, unsurprisingly, making sauces like pasta sauce.