What are the advantages of stainless steel for its cookware?

Stainless steel or stainless steel is one of my favorite materials for my cooking utensils. Made from more than 10% chromium, this steel alloy is heat and moisture proof. It reacts very little to corrosion and therefore does not deteriorate into rust thanks to the presence of a passive surface film. It is entirely in line with other common kitchenware materials. But what are the advantages of stainless steel? I make the point with you!

Stainless steel is one of the most natural materials for kitchen utensils. Health issues mainly motivate people who go to this material.

Indeed, some materials react under the effect of heat and release toxic elements that propagate in the food. This is not the case for stainless steel that is not subject to high-temperature oxidation. It does not disintegrate in contact with the various elements that surround it. It is therefore unlikely to be ingested over time.

Stainless steel requires little fat

Stainless steel kitchenware also has some advantages regarding cooking. It allows to make leather meat and poultry without fat, and it is a real advantage for those who prefer a balanced diet. Be careful, cooking without fat in a stove or a stainless steel pot is not suitable for all ingredients. It will be necessary to find the good recipes where the elements would not stick to the material during the cooking.

Then, the thermal conductivity of stainless steel may be lower compared to other irons. However, it requires less energy to cook, but to make considerable energy savings, it is necessary to apply some eco-responsible tricks like those you will find on this publication.

Also, cooking with stainless steel cookware is more economical. Indeed, this material already costs less to purchase. Also, it allows you to save energy, and as it has a long life, you will not need to change frequently kitchen equipment.

Stainless steel is easy to maintain

Maintenance is another plus point of stainless steel. Moreover, it is better to turn to utensils that can easily be kept every day when cooking daily. Thus, use a stainless sponge to avoid scratching the material. Stainless steel is also scratched with difficulty, but it retains all its strength even if it is scratched unlike some materials like Teflon that becomes toxic by being damaged.

In any case, the only maintenance to be done is to remove food residues stuck to the utensil. And the stainless steel cleans very quickly since it is enough to pass under the water for everything to take off. You will have to do this after each use, and that’s it.

If you have never cooked in Stainless steel utensils, here are some tips that will help you. You can grill meat, vegetables without fat. But there is something to know: the test of the drop of water. This test shows if your stove is at the right temperature. First, heat your oven on high heat, then add a few drops of water. If the tears of water roll on the surface of the pan (Leidenfrost effect) then it is at a suitable temperature. Lower the heat in half and add your food. If the drops of water evaporate and sizzle, wait a little longer, your stove is not hot enough.

Stainless Steel in the kitchen

Stainless cookware is undoubtedly present in every kitchen – at least one saucepan from the hostess is there. And as for spoons and pots and say nothing – proper kitchen utensils are made only of anticorrosive alloys. Well, let’s consider it more carefully: is it so good in everyday life, what metals do it from, and whether it is worth believing everything that the producers themselves write on the packages.

Features

Stainless steel cookware is not just beautiful in the kitchen, and it also has some specific advantages:

Durability – and the account here goes on for decades. This is due not only to corrosion resistance but also to the strength of the walls of the dishes. It will never break from a forceful impact like cast iron, and it is tough to crush it, unlike copper or more affordable aluminum.

Hygiene is the smooth surface of Stainless steel dinner sets, and the absence of any pores makes it possible to wash pots and pans from stainless steel correctly. Although this does not mean that the dishes can be tipped with impunity by a metal scraper, leaving scratches on the polish.

Possibility to use with any ovens (except, of course, microwave). Most modern models initially come with a ferrite bottom, which allows them to “make friends” even with induction cookers.

However, there are drawbacks to such wonderful utensils. Due to the uneven distribution of temperature, food in thin-walled appliances often burns. A very thick bottom can solve part of the problem. Although it is cheaper to make it multilayered, hiding between the two thin contours of steel, an aluminum or copper disk.

Even if you do not have allergies to this metal, storing foods in stainless steel utensils is highly undesirable, so that the nickel content in the prepared dishes does not exceed the norm. That is, you have made something delicious – just put it into another, more suitable container.

Materials

But stainless steel is different, so it’s not worth to focus on just a mirror shine. Alloyed alloys for the production of dishes can be used in a variety of ways.

18/10 (or Aisi 304) is austenitic steel, which is used to make only the best cookware. European manufacturers often use it for elite cutlery.

201 or 202 – the so-called medical or surgical steel, is only suitable for cheap utensils. These alloys contain much less nickel, which producers partially replace manganese. The best of them are cookware, not intended for cooking on the stove: bowls, saucepans, and cutlery.

430 – Ferritic steel with a content of 17-27% chromium and already entirely without nickel. Whole dishes are not made of it, limited to the execution of the upper part of the multilayered bottom. However, for cutlery it also suits.

420 – Martensitic steel is used for making knives, because it is very hard, although because of its fragility it is difficult to process.

The way of production of stainless steel cookware by Steel Bartan manufacturers can also differ. Inexpensive utensils are made by stamping. But the cast, though less in demand because of its high cost, will last you much longer.