Safe Cookware

Heritage Steel – A New Standard of Premium Cookware

There are a lot of different kinds of cookware out there. HS pride themselves on going further than anyone else to create cookware that is durable, effective, and beautiful for a lifetime of great cooking.

Other high-end stainless steel cookware will use a type 304 (18/10) stainless steel cooking surface.

HS advantage:

Heritage Steel use a titanium-strengthened 316Ti cooking surface that is 20 times more resistant to corrosion than type 304 steel, creating the most non-reactive and durable cooking surface available.

7 ply difference

A 3 or 5 ply construction uses 1-2 layers of aluminum and a type 400 steel exterior for induction readiness.

HS advantage:

Heritage Steel up the ante on both, using 3 layers of aluminum to ensure even heating and use type 304 steel for improved corrosion resistance and luster on the exterior. They preserve induction capabilities by using type 400 steel as an interior layer.

Most other manufacturers use a stick handle that is often uncomfortable or imbalanced in your hand.

HS advantage:

Heritage Steel created a custom hollow handle constructed from five separate machined parts that both fits comfortably in your hand and stays cool while on the stovetop.

Breaking it Down

Heritage Steel cookware uses 7 different layers of metal for a reason — the body is designed for superior durability and great cooking performance.

  1. 316Ti Stainless Steel — Unrivaled stability and durability
  2. 1145 Pure Aluminum — Bonding layer; even & efficient heating
  3. 3004 Aluminum — Even & efficient heating
  4. 1145 Pure Aluminum — Bonding layer; even & efficient heating
  5. 304 Stainless Steel — Strength & structure
  6. 400 Ferritic Steel — Protected magnetic steel for induction capability
  7. 304 Stainless Steel — Durable surface with lasting luster

Lifetime Warranty

Excellent Performance, Guaranteed

Heritage Steel take pride in the quality and durability of their products. Any product with defects in material or workmanship are fully covered by their warranty, and they can help you replace any items that you may damage along the way.

Why Stainless Steel?


“We generally want two basic properties in a utensil. Its surface should be chemically unreactive so that it won’t change the taste or edibility of food. And it should conduct heat evenly and efficiently, so that local hot spots won’t develop and burn the contents… [Multiclad stainless steel] hybrids are the closest thing we have to the ideal chemically inert but thermally responsive pan”


In order to heat efficiently, cookware must be made in large part out of a good conductor such as copper or aluminum.


In order to heat evenly, the body of the cookware must be both sufficiently conductive and thick.


The thickness of a piece of cookware should correspond with its intended use, promoting heat retention or heat responsiveness.


Cookware should not be made purely from a conductor as it will chemically interact with food and its environment


Cookware should be designed for both functionality and durability.

How do different metals react?

Aluminum is highly reactive with acidic foods, which can alter the food’s flavor and color. The pan can also degrade leaving a pitted surface, or dent and warp.

Copper ions can easily leach into foods, which build up in the body and can lead to health issues. It also suffers from general corrosion issues, and will easily tarnish and lose its luster without consistent polishing.

Cast Iron & Carbon Steel will leach iron into your food potentially affecting its flavor, especially when cooking with acidic ingredients. Rusting will also occur unless the cookware is thoroughly dried after each use.

Harold McGee | On Food and Cooking

Heritage Steel have designed their cookware to live up to the standards set by these rules of good cookware. HS are constantly looking to push the envelope in designing effective, durable cookware.

Order Heritage Steel Cookware

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