If you like to cook a little, you know for sure: good dishes are really important. Most manufacturers of luxury tableware increasingly produce collections of stainless steel. What is it good for, and why is it so loved by both brands and culinary specialists?
Durability and environmental friendliness
Stainless steel for tableware is the strongest alloy, mainly made of nickel and chrome. Pots, cups, cauldrons and other utensils from it serve for a very long time without cracks, chips, deformations, and scratches. Besides, the material is resistant to corrosion, does not oxidize and does not come into chemical contact with food.
If you compare the stainless steel with other popular materials for dishes, then she boldly wins on all counts. Enamel is scratched, chipped, in places of cracks rust. Cast iron in operation is comfortable, but the material itself is rather heavy and fragile. Well, and aluminum from pluses unless the low price and fast heating.
The Stainless steel kitchenwares practically does not cling to pollution and is easy to clean with an ordinary soft sponge. As a rule, it does not have to be rubbed strongly, since, in the presence of a non-stick bottom and smooth walls, food does not stick or dry. Of course, you should not zealous with hard brushes and abrasive powders, but in general, high-quality steel is not too easy to scratch.
For example, food can easily burn to the same enamel and dry, but it is impossible to clean the coating with brushes or caustic means – it will deteriorate. Cast-iron with pleasure absorbs fats at all, loves soot (especially on the outer walls), and does not like to launder absolutely.
So, if in the lists of your hobbies there is no item “three hours to wash the pan after dinner and suffer” – choose a quality stainless steel.
If we talk about the dishes for the stove, it is extremely pleasant to cook in Stainless steel cookware. And here it’s all about the bottom properties. By itself, the steel has a fairly low thermal conductivity, so that the dishes are well and evenly warmed up, they invented a three-layer, encapsulated bottom. The inner “working” layer of heat-conducting metals is aluminum, less commonly copper. On both sides, the “core” is covered with layers of steel.
Sometimes manufacturers add additional disks of high carbon steel to the aluminum layer or alternate layers of aluminum – steel – aluminum – steel and so on. Then we are talking about a 5-7-layer bottom.
As a result of these technical developments, we get dishes that quickly heat up due to aluminum or copper and cool down for a long time due to steel. The food in it practically does not burn, and often you can cook without oil at all.
Some models have a grooved bottom inside. Then the non-stick properties are even higher, and in the same saucepans, you can not only cook but also fry the products. For example, instead of separately steaming vegetables for soup in a pan, you can do it right in the pan.