 Re: Using Stainless steel cookware???
With the caveat that I'm speaking from general, not specific, experience, it would most likely sear the bottom - I'd think straight on the floor would be great for braising or searing but not roasting or any other long term cooking.
Stainless can take the heat but I'm not sure what it tops out at since I've only rarely used it and never outside commercial kitchens. At the really high temps of an oven I definitely would use something under it. The commercial grade stuff will handle the heat fine and the home stuff can likely take some serious abuse, too, but the bottom of whatever you're cooking will probably sear like crazy without some 'insulation'.
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Looking for good bread recipes - made with almond flour...   |