Stainless Steel Cookware- The Ancient Way Of Cooking And Eating

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.

stainless steel cookware

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.

Choosing Dishes For Cooking

Most women consider the kitchen as the main premise of the apartment (house). This is their kingdom or even the whole universe!!! The abundance of culinary television shows, many sites on the same subject push modern women to creative experiments in the kitchen. Not surprisingly, this fact becomes: scientists estimate that a woman spends on the kitchen an average of three years of her life or 1,117 days. In the year it is about 18 full days!

To make this time as pleasant as possible, everything in the kitchen should be as comfortable, practical, and convenient as possible, including cooking utensils. We offer you an overview of modern dishes and general recommendations for her choice.

Materials for making utensils

For the production of dishes, the most technologically advanced are the following materials:

  • Stainless steel
  • Enameled
  • Cast iron
  • Aluminum
  • Ceramics
  • Heat resistant glass
  • Silicone

Stainless steel cookware.

The distinctive qualities of stainless steel dishes are lightness, lack of reaction with food products, and resistance to oxidation. If the dishes are made of very thin steel and subjected to overheating at high temperatures, it is deformed. Thin steel is usually used in the production of cheap stainless tableware. Savings are weird, buy cheaper and change more often. Therefore, when choosing dishes from steel, the main thing to pay attention to is the wall thickness of the product. The minimum allowable value is 0.5 mm, it is better to focus on thicker steel.

stainless steel dishes.

Also, the most important thing when choosing stainless dishes is the bottom. The so-called sandwich bottom has the best thermal conductivity – that is, there is a special heat-conducting disk in the stainless steel case. Dishes with such a bottom warms up perfectly and cools for a long time, which allows the dish to acquire a particularly tender stewed taste.

With the right temperature approach, steel dishes can last for a long time, because this material is quite resistant to mechanical stress. The main condition for the care of stainless dishes – it does not cool it artificially, that is, the pan must cool itself, then there will be no stains and white spots. Often when choosing steel utensils you can find type 18/10 marking. These figures are nothing more than a characteristic of the steel grade; they denote the percentage of chromium (18%) and nickel (10%) in the material. This brand has high corrosion resistance, oxidation resistance. Steel, marked 18/10, is rightfully recognized by chefs from around the world and is most often used by professional chefs.

It happens that despite the high-quality steel, the dishes darken, that is oxidized. Do not panic and get upset that you bought “some kind of nonsense.” Nothing terrible happened, just any, even the most expensive steel utensils on its surface has microscopic roughness due to which it can darken. Also, there are unscrupulous manufacturers who give the brand 18/10 steel of another (worse) quality. Before buying dishes, look for reviews and tests on the Internet.

Enamelware.

Enamelware with steel is approximately in equal proportions in popularity. It is beautiful, convenient to handle, but it was not without a fly in the ointment. The fact is that the use of such dishes is advisable before the appearance of the first cracks, chips, thus, the enamel cover of the product is broken, and it ensures the safety of the dishes.

The best option in case of damage to the enamel is to not use the dishes in the future for cooking, after all, it can find other uses in the household.