Older vs. newer stainless pans My newer pans scratch really easily but I noticed that my mother's older, (bought in the 70s I think) heavier stainless pans don't scratch easily at all. The inside of hers looks a bit like the bottom (exterior) of my newer pan, sort of like a stainless steel sink, heavy duty. Hers are super easy to clean, mine always need baking soda to clean. I have a bottom of the line Henckels pan and a reasonably good Denby pan, both 18/10 stainless I think but they are very thin on the sides. They also look like they have a bit of a finish to make them look shiny. I'm wondering if the older pans are a lot better than what is available now. I hope I haven't repeated any questions answered before. Thanks!
Without question, newly manufactured metalware does not match the quality of the same items made several decades ago.

I collect a classic style of (copper bottomed) stainless steel cookware that used to be manufactured in the United States. The oldest pieces are heavier and have a finer, more durable finished cooking surface than newer items.



A well-maintained old pan is a treasure, that can often be had for very little money at a yard sale or flea market, and will be far superior to similarly styled brand new cookware.