“Stainless steel” is an alloy of nickel and chromium, which perfectly tolerates interaction with acids and alkalis, does not change the color, taste and smell of products. These properties make this material ideal for making kitchen utensils, such as steel glass set.
Tableware types depending on the production method
Solid cast. These are high-class utensils, which are exactly what the chefs of expensive restaurants use. Due to the manufacturing technology and a special coating, such pans are heated evenly, quickly, last a long time, and the food in them retains more useful substances. Naturally, dishes of this quality cannot be cheap.
Stamped. It is popular due to its low cost, but has a thinner bottom, so food can burn. Sometimes such dishes have a protective coating that prevents food from burning, but, as a rule, it is short-lived.
Cookware with a capsulated bottom
The improved bottom is made of an alloy of copper and aluminum, it can have from three to seven layers, so such dishes heat up very quickly and retain heat for a long time. The standards stipulate that the thickness of the encapsulated bottom should not be less than 3 mm.
Manufacturers offer cookware equipped with a heat-conducting layer of 4.5-5.5 mm, which allows such products to be classified as premium.
The advantages of the encapsulated bottom are obvious:
- Non-stick effect;
- Preservation of vitamins;
- The ability to cook without oil;
- Economical power consumption.
Cookware with a capsulated bottom also differs in price: in more expensive models, heat-conducting alloys are also located in the walls. In this case, you can cook the dish with minimal effort and electricity consumption, because after turning off the cooking process (frying, stewing) will continue.
Like any item, stainless steel kitchen utensils have their own advantages and disadvantages. At the same time, there are significantly more positive qualities.
Decorativeness. Stainless steel cookware can have a matte or glossy surface, which is perfect for modern high-tech, loft or modern kitchens.
High strength. High-quality pans or pots made of “stainless steel” with proper care pass the test of time perfectly: they do not tarnish, do not deform or collapse.
Versatility. Cookware of most brands is suitable not only for traditional gas, but also for glass-ceramic, induction cookers.
Security. When cooking in such a dish, you do not have to worry about your health, because stainless steel does not enter into chemical reactions with food.
Hygiene. The alloy and production technologies allow you to create dishes with a perfectly smooth surface, on which bacteria and microbes cannot accumulate.
Before buying, carefully inspect the lid, it should fit snugly against the pan or saucepan.
The bottom on the outside should be made of 430 steel, such products are suitable for any type of cooker.
The heat distribution bottom layer must be at least 3 mm thick.
The walls of the cookware should be at least 0.5 mm wide, and for steam and pressure cookers – 1-1.2 mm.
It is worth carefully examining the surface of the product for chips, dents – all these factors reduce the quality of the product. A flawed frying pan or saucepan will release heavy metals into the food during cooking, germs and dirt accumulate on scratches and protrusions.
Preference should be given to dishes with a bottom made of copper or aluminum provided by aluminum cookware set manufacturer, since the thermal conductivity of these metals is much higher than that of “stainless steel”. The pot or pan will heat up faster, which will save energy consumption.