Understand, navigate, and choose the most suitable. As usual, we try to give you a lot of information to make the right choice, the one that suits you.
1- Understanding the different types of stainless steel
Is 18/8 stainless steel less good than 18/10 stainless steel? Is it necessary to buy stainless steel 18/10 (pledge quality?) Before answering these questions, it is important to know what stainless steel is.
Stainless steel is an iron alloy to which is added chromium. It is the proportion of chromium that comes first in the title of steel. In the culinary field, it is generally 18%.
Why this proportion? Simply because it offers steel a very high resistance to corrosion. It is chromium (more precisely chromium oxide) that allows the stainless steel to become stainless.
Now that we get Stainless steel kitchenware, we are faced with another problem: the impact resistance. Indeed, with this type of alloy, the steel becomes too hard and particularly brittle. That’s why we add nickel. Although this metal can cringe because it is particularly allergenic, it has a very important function to obtain quality steel. It makes it possible to give ductility to steel, that is to say of flexibility and therefore of resistance. It is how one can obtain particularly robust and durable kitchen utensils.
2- Stainless steel pans and stainless steel pans with integrated bottom: what to choose?
Above all, it is important to note that stainless steel is not an excellent heat conductor. Indeed, as we saw above, stainless steel is an alloy in which iron is associated with other components. Of course, the conductivity of the iron is diminished. That’s why, on quality stainless steel ranges, we can often see a very thick bottom called classic or encapsulated sandwich bottom.
Integrated and multilayered background
We talk about integrated bottom simply when the cookware is designed in one piece.
Several layers of metals are superimposed, pressed and stamped to form a single piece. This is the case of the copper and stainless steel ranges. But also steel utensils composed of alternating stainless steel-aluminum-stainless ranging from 3 to 7 layers.
3- How to choose my stainless steel cookware?
Even if you can cook everything in any stainless steel stove or saucepan, the difference in design will have a real impact on the types of cooking you want to do.
To cook in a classic way
Opt for a sufficiently thick utensil (skirt and bottom) to have a durable product that cooks evenly. In short, a classic range but quality, pro or guarantee 25 years.
To cook on a daily basis, optimizing its long cooking and low temperatures
Choose a high-end product, semi-pro bottom, and very thick skirt. Robust and durable, this type of cookware will also heat up a bit more slowly. On the other hand, it will store the heat optimally, and it will allow continuing cooking over low heat.
It is a perfect design for cooking long, braised or simmered. For fans of low-temperature cooking, this is by far the most appropriate. Of course, this type of kitchenware will also allow you to cook daily, in a classic way.