Month: May 2020

What Utensils Do I Buy For My Induction Cooker?

Saurabh Jain 0 Comments

Many new cookers nowadays incorporate induction cooking, but due to its particularities of operation and being a relatively new concept raises many doubts to buy the suitable induction cookware.

stainles steel dishes

In this article induction designers try to answer the frequent question: Will it serve me with induction?

How induction works?

An induction cooktop creates electromagnetic field. This variable electromagnetic field stimulates heating of utensils made of ferromagnetic material when it comes into contact with the device plate.

In other words, it is important to understand that the induction hob only heats up if it comes in contact with magnetic metals, to which a magnet would stick, such as iron or stainless steel of some kinds. So, if you place a ceramic plate on an induction plate, for example, it will not heat up even if you turn it on — the magnetic field has no effect on ceramic.

The great advantage of induction cookers is that the pan is heated directly; In a standard glass ceramic plate, the electrical resistances are heated first, which in turn transmit the heat to the container placed on top, with the least efficiency that this entails. Induction heats much faster, with consequent energy savings.

Cookware for induction

The answer to which products are suitable for induction cooking is clear: any product that has an iron or ferromagnetic steel base. Among these utensils, you find induction pots, induction pans and induction cooker pots, among others. Nothing that only contains aluminum, terra cotta, ceramic, glass or copper will work.

  1. Frying pans suitable for induction

All pans made up of ferromagnetic material (iron pans), or those which have a special diffusing base made of ferromagnetic material, are suitable for induction.

There are also cheaper pans on the market that lack a diffuser bottom, one should prefer diffuser bottom pans because it also gives greater strength to induction parts: it is more difficult for the pan to deform. Thus, you will see that all the non – stick pans and stainless-steel utensils(pans) are suitable for induction.

  1. Iron pans

Iron frying pans do not require any specific diffuser bottom for induction, since the entire frying pan is induction sensitive and completely heated.

In market, you will find iron pans that are not suitable for induction. This occurs because they are very thin and could be deformed (that is why the manufacturer will have indicated that they are not indicated for induction) or they have an alloy in % of iron that is not sufficient to induce).

  1. Cocottes and casseroles suitable for induction

Another good example is the cocottes: Branded cocottes are made of cast iron, perfect for induction.

  1. Stainless Steel: Induction Safe Batteries and Pots

Stainless steel cookware with a ferromagnetic stainless-steel base are also suitable for induction hobs. Be careful, not all stainless-steel utensils are of the ferromagnetic type, suitable for induction; There are old cookware made of non-magnetic stainless steel (which does not attract magnets) are not suitable for induction cookers.

But good quality stainless steel kitchenware or cookware with ferromagnetic stainless-steel diffuser base works wonders in induction cookers. Exactly the same will happen to fast waves: if we talk about a current and quality pressure cooker, they will all have a diffuser bottom suitable for induction.

Induction cookware size

Another common question is the size of the utensils to use with induction. It is not necessary that the size of the base of the utensil has the same diameter as the fire where you plan to use it.

Unlike in ceramic cookers, in modern induction cookers it is not necessary to cover the entire surface of the fire for heating to be efficient, since they adapt to the size of the utensil that you use. That is, if the base is smaller than the fire, only the surface that is in contact will heat up.

Care In Stainless Steel Pots And Pans

Saurabh Jain 0 Comments

The stainless steel is a fabulous material for use in the kitchen: it is durable, healthy, perfect for cooking at high temperature and demand few requirements when it comes to maintenance.

Fry-pan-saurbh-steel

Both, stainless steel kitchenware (pots, pans, plates) and accessories (tongs, spatulas, ladles, knives) are found in any kitchen. These utensils can last you many years. There are only two disadvantages with them:

  1. You have to get used to cooking in them, because it is easy for food to stick.
  2. Although one of the advantages is that they do not rust and are easy to maintain. If they are used improperly, they can present some cleaning problems that are difficult to solve.

Today, kitchen experts are going to address a recurring question in the store: what precautions should be taken when using stainless steel utensils, and how to remove certain stains.

Care when using stainless steel utensils

  • Before using them, remove all the labels and wash with a sponge with hot soapy water to remove any dirt that may come from the factory.
  • When heating the pot or pan you are going to use, make sure that the flame or the induction or vitro disc is not larger than the base of the utensil.
  • Do not leave empty utensils on a heat source (unless you need to heat it for a few seconds before adding the oil).
  • When removing the saucepan, pot or frying pan from the heat, be sure to leave it on a suitable surface.
  • If you need to throw salt, always dissolve it in boiling water: pour it when the water is hot and stir, to ensure that it does not settle to the bottom. If it does not dissolve correctly, it could leave some whitish spots on the bottom.
  • Avoid leaving food in pans and pots for a long time, because the salt that they incorporate could leave stains.
  • If it is still hot, do not put the stainless-steel plates in direct contact with cold water to avoid deformations.
  • Avoid cleaning them with a scouring pad, to avoid scratches on the surface (although, if any, they do not affect the proper functioning of it).
  • They can be perfectly washed in the dishwasher; they do not rust. Although it is always recommended to wash with a sponge to maintain its original shine.
  • Try to clean the pans, saucepans and pots immediately after using them, to ensure that the remains of water and food do not leave stains.
  • Ideally, dry the utensils after cleaning them (otherwise, the remains of water can generate lime stains).

How to Clean Stains from Stainless Steel

  • In case of embedded food, leave the stainless-steel tiffin to soak in hot water with dish detergent for several hours. You can also use hot water with vinegar.
  • In the case of heavily embedded foods, after the soaking time you can help yourself with a dish cleaning brush or a harder sponge. Avoid using scouring pads to avoid scratches on the surface.
  • In the case of stains caused by the starch that certain foods leave during cooking, such as pasta or rice, you can easily remove them with a sponge and soap, or with a cloth with lemon juice or vinegar.
  • It is easy to leave water stains, produced by lime and other minerals that the water incorporates. You can remove them with a little sodium bicarbonate: add a little bicarbonate, rub it with a damp cloth, rinse and dry instantly. You can also clean them with a little vinegar and a soft cloth.

Hope! The above information helped you.