Stainless steel pans typically do not have a specific finish or coating applied to them. The "finish" referred to in the context of stainless steel pans usually pertains to the surface treatment or polishing done during the manufacturing process.
Stainless steel is an alloy made primarily of iron, along with other elements such as chromium and nickel. It is known for its corrosion resistance and durability. The surface of stainless steel pans is often polished to create a smooth and shiny appearance. This polishing process can vary in intensity, resulting in different levels of reflectiveness or luster on the surface.
When it comes to cooking, stainless steel is generally considered safe and inert. It does not impart any unwanted flavors or chemicals into the food. However, stainless steel can react with certain acidic foods, particularly when exposed to prolonged cooking times or high temperatures.
The reaction between stainless steel and acidic foods can result in a process called "pitting." Pitting refers to the formation of small pits or spots on the surface of the stainless steel, which can give it a dull or rough appearance. While this reaction doesn't affect the overall performance or safety of the pan, it may impact its aesthetic appeal.
To avoid this, it's recommended to use non-reactive cookware, such as stainless steel pans with a core of aluminum or copper. The aluminum or copper core helps to distribute heat evenly and prevent direct contact between the acidic food and the stainless steel surface, reducing the likelihood of pitting.
In summary, there is no special coating or finish applied to stainless steel pans for cooking purposes. The term "finish" refers to the surface treatment or polishing done during manufacturing. Stainless steel pans can be affected by prolonged exposure to acidic foods, which may cause pitting on the surface, but this does not affect their functionality or safety.