Month: June 2018

Stainless Steel Pots: 5 Keys To Know To Choose Well

Saurabh Jain 0 Comments

You have probably noticed that your recipes do not work out the same way as other people, even if the foods used are of the same brand or have been brought in the same supermarket, whatever you do, the taste of that exquisite dish does not remain the same. What makes each dish special, according to the pots you use and the material they are made of, if they are stainless steel pots, although it seems silly, it also influences the final result of that exquisite and elaborate recipe?

In this post, we show you which is one of the best materials? The most resistant? And the most used in the kitchen? If you plan to compare a stainless steel pot or cookware, the best thing to do is to think about the durability and resistance of the materials used in its manufacture and the advantages of buying right quality utensils. Because in addition to influencing that the recipe you prepare is more tasty and appetizing, they will also make it healthier.

STAINLESS STEEL POTS

The Stainless steel utensils are indestructible if good use is made of them. They usually have a thick bottom to distribute heat throughout the bottom of the pot, and its non-stick capacity is much better at medium temperatures than at high temperatures. They are great for all kinds of stews, steaming, preparing a soup, pasta, and in short, countless exquisite and elaborate dishes.

18/10 stainless steel pots

It is imperative that all cooking pots and pans are made of 18/10 stainless steel. This type of steel is used or should be used in the kitchen. Without going into many technicalities, 18/10 stainless Continue reading →

Solutions for common problems with stainless steel cookware

Saurabh Jain 0 Comments

To cook well and not only expertly, you need qualities, attitude, technique, practice and also tools! Sometimes we forget, and we assume that with a good knife and a table, we are ready; however, as in any “trade,” with the right tools, the work will not only be better, but it will also simplify the task.

The advantage of Stainless steel cookwares and pans lies in their versatility – it is a workhorse that goes from a stove to an oven to a sink full of water for easy cleaning, all without damaging the pan. Not to mention that the surface allows the food to develop a great crust, even leaving tasty golden bits ideal for making a sauce. The disadvantage, however, is that it has neither the easy cleaning of non-stick cookware or the cheap durability of cast iron. These are some of the solutions to common problems with stainless steel.

Problem: Foods stick to the pan

Solution: The trick for preventing food from sticking is to heat the pan until it is hot before adding the oil – and then add the food. The steel expands and contracts when it is hot when it comes into contact with a colder temperature, so the food sticks to the surface. By adding oil to the pan when it is hot, the steel becomes static, resulting in a temporary non-stick coating.

Problem: white chalk spotssa

Solution: This is usually caused by an accumulation of calcium found in water. Remove by boiling a solution of 1 part vinegar and three parts water. Let it cool entirely, then wash and dry as usual.

Problem: stuck dry food drills

Solution: If scrubbing in the Stainless steel plates does not work (only use nonabrasive cleaners and sponges), fill it with enough water and soap to submerge the caked bits. Continue reading →

Quality Cookwares- Yes Or No?

Saurabh Jain 0 Comments

A proper diet does not only begin with the raw material but also with how we prepare it; therefore, the choice of kitchenware or utensils is fundamental. What do we have to take into account? Are all stainless steel cookware the same? No, we are interested in looking at the internal composition of the material: in the case of pans, above all, we are interested in multilayer. The steel heats up quickly but distributes heat poorly so that the multilayer will help better cooking as well as a diffuser at the bottom.

Undoubtedly, the price of these pieces is much higher; to have proper kitchen utensils. We will need to invest and in the long run will compensate us not only because we will not have to be continuously investing in pans and pots that last just “a few laps,” lose adherence, scratch, etc. We will also invest in our health, after all, we are using material that is heated at very high temperatures, plastic coatings, etc. In short, we are what we eat and how we eat it!

With the passage of time, Stainless steel kitchenware has been gaining ground in the field of kitchen utensils to the point of becoming commonplace. This is due to the benefits it offers compared to other materials, making it much more attractive and recommended for daily use. Some of these advantages are:

  • 1 – Easy to clean: the utensils made with this material are more accessible to clean because this type of steel is very resistant to dirt since it prevents it from readily adhering to its surface.
  • 2 – Greater resistance to corrosion: unlike other materials, it is remarkably immune to environmental effects, such as air or water.
  • 3 – Extremely hygienic: it is proven that the accumulation of bacteria is much lower in the utensils of this material, which is due to a much lower porosity.
  • 4 – Long duration: it is a very resistant material, so you can be sure that all the utensils will last you a long time.
  • 5 – It does not influence food: some elements can affect the taste of food, something that will not happen with steel.

Continue reading →