Stainless steel cookware confidently entered into the use of today’s hostesses. Shops offer a variety of stainless steel dishes- for every taste and wallet. We decided to help our readers understand this abundance. How to choose the right stainless steel dishes?
From what, from what, from what?
Of course, first of all, when choosing dishes from stainless steel, one should pay attention to its composition. Such utensils should be made of stainless steel that meets hygienic requirements and is suitable for deep drawing.
The best material for the manufacture of stainless steel is chromium-nickel steel 304. It produces the bulk of pots and pans for cooking on the stove. A worthy alternative to stainless steel 304 does not yet exist.
Due to the high nickel price, instead of steel 304, some manufacturers use stainless steels 202 and 201. In these grades, nickel is partially replaced by manganese. Cookware made from such stainless steel is often sold under the 18/10 marking and costs much less.
Sometimes manufacturers call this steel “surgical” or “medical” to emphasize its particular utility and safety. Some medical instruments really make from the same stainless steel. However, like other, more prosaic things, such as watch cases, pens, and even banal paper clips.
In the production of dishes used another steel – 430. This is nickel-free ferritic steel. As a rule, the outer layer of the encapsulated bottom of pans is made from it, as well as domestic cutlery.
Imported spoons and forks, in addition to the 430 mark, are made from the same 430 steel, and also from stainless steel 304 and 202. Stainless steel 420 is used for the production of knives. All of them fully match with the needs for corrosion resistance of stainless steel dinner sets.
Do not try to check the quality of the material of stainless steel utensils with a magnet. Of the three main types of stainless steel – martensitic, ferritic, austenitic, only the first two are magnetized. But it has nothing to do with the quality of the dishes.
Behind The Steel Wall
Stainless steel cookware can be molded and stamped. Molded dishes are usually more expensive and are mainly used by professionals.
Stamped dishes are much cheaper. Usually, it does not have additional layers, and the temperature in it is poorly distributed, which is why food often burns. Such dishes are usually light and with a thin bottom.
In high-quality stainless steel kitchenwares, the thickness of the pans should be at least 0.5 mm (the thickness of the walls of premium class dishes is 0.8 mm), the thickness of the walls of pressure cookers and coffee makers – 1 – 1.2 mm Cookware with thinner walls is cheaper, but neither quality nor durable, they are not considered.