Use Of Steel In Kitchen Utensil

If we enter a kitchen, we can find pots, pans, woks, saucepans, skimmers and other kitchen utensils made with different materials.

This sometimes more than an advantage is a headache when choosing which one to buy.

STEEL

Once we get into the matter, we will see that there are two main types of steel according to the tools we look for: stainless steel and carbon steel.

STAINLESS STEEL

Nowadays it is probably the most used metal in kitchens since it is very resistant and this property gives it excellent durability. Stainless steel is composed of an amalgam of chromium, iron and other metals such as nickel. The majority of the stainless steel is 18/8 steel, or what is the same, that is composed of 18 steel and eight nickel parts. But the highest quality, hardest, rust-resistant and bright stainless steel is made up of 18 steel and ten chrome parts and is known as 18/10.

Although Stainless steel kitchenware alone is not as good a transmitter of heat as other materials, this is not a problem, since pots, pans, pans and quality saucepans made with this material, have a thermal bottom or an inner layer of copper, aluminum or some silver alloy that facilitates its heating and the transmission of this to food.

The hardness of the stainless steel makes the utensils very resistant to high temperatures and falls or bumps. Its drawback is that the food can stick, mainly if the manufacturing is not quality and are not well polished or the thermal bottom is not well sealed.

Stainless steel is not corrosive and does not react with acid or alkaline substances, so pots, pans, saucepans, and steel pans are suitable for cooking any food. Also, since it is not a porous material, it does not pick up odors or flavors. And thanks to the stability of its alloy it is a very safe material, which does not give off any substance during its use in the kitchen.

Also, cleaning and care of Stainless steel utensils is simple, because if something stays attached, it will quickly come out just by filling the container with water and mild detergent and leaving it to soak for a while, never using abrasive scouring pads that damage the interior polish.

Most stainless steel goes to all types of fire, including induction, but it is advisable to consult the supplier’s instructions to make sure.

POLISHED STEEL OR CARBON STEEL

It is used for frying pans, woks and paellas (mainly) and like stainless steel is an alloy of iron and carbon, created with the purpose of improving the physical and chemical properties of iron. Like iron, it is a good conductor and transmitter of heat, for that reason those utensils do not require thermal bottom or an internal layer of another metal.

The food is not usually adhered to steel, as long as we have put an adequate amount of oil and have our utensil at the right temperature (between 145ºC and 160ºC).

Of course, over time you do not have to clean it aggressively and thus create your natural non-stick coating that will facilitate its use in the kitchen.

How To Care For Stainless Steel Dishes

Stainless steel is one of the safest and quality materials from which modern tableware is made. But for pots, pans, sets of accessories and kitchen appliances to serve for a long time, you should adequately care for stainless steel utensils. This will help small secrets, which is not difficult to learn.

If the question is, what dishes to choose for your kitchen, you can recall several advantages of stainless steel cookware. This strength, hygiene, and beautiful appearance, such dishes do not enter into chemical reactions with food, easy to clean and does not form pores and cracks, where bacteria accumulate. It is this material has now become dominant in any kitchen.

Stainless steel is the best element for cookware, long lasting and good looking. Unlike non-stick cookware, however, it can be difficult to clean if misused. It is essential to learn how to clean your stainless steel the right way to remove the most stubborn stains. It is also possible to prepare them so that the surface does not attack, which will make cleaning easier. Here are some ways to clean and coat the pot.

How to care for Stainless steel dinner set immediately after purchase

  • First, you need to remove all advertising stickers from the dishes, wet them with warm water and remove them manually;
  • Before first use, wash the stainless steel dishes with warm soapy water and dry;
  • Glue remaining from the stickers can be removed with an alcohol-based solvent or with citrus juice;

How to use stainless steel dishes

There are general rules for all types of stainless steel utensils, which are useful to follow during the cooking process so that the utensils last a long time.

  • Do not leave empty dishes on fire. If this happens, let it cool down on its own;
  • The flame of the gas stove must not exceed the diameter of the bottom of the pan (pan);
  • To prevent scale, add salt to food only after boiling water in a saucepan;
  • The white precipitate from hard water can be removed by boiling water and vinegar in a saucepan;
  • All drips of fat and traces of “runaway” milk from the outer surface of the dish must be removed before the next use;

How to wash stainless steel dishes

  • It is recommended to wash the Stainless steel kitchenware sometimes after cooking, in order not to disturb the coating as a result of a sharp temperature difference;
  • If the instruction on the use of dishes allows you to wash in the dishwasher – be sure to soak in soapy water;
  • Do not use metal sponges, abrasives, caustic cleaners and alkaline products containing chlorine and ammonia for cleaning;
  • If scratches come into sight on the surface of the dishes, replace the detergent with a softer one;
  • To remove traces of burnt food, fill the pan with hot soapy water and boil for 5-10 minutes, then remove the contamination with a sponge;
  • After washing any dishes, it is desirable to wipe dry

Stainless Steel, What Do We Call It?

What we consider stainless steel is an alloy of nickel and manganese chromium.

That stainless steel does not oxidize, it is not true, and depending on its composition it oxidizes more or less, and has different behaviors. To avoid this you have to follow several tips:

The more polished the harder it is, the oxygen

  • Do not scratch the surface with sharp, cutting or hard scouring needles
  • Do not use any chemical product that damages the outer layer
  • avoid contact with other ferrous objects in continuous and with humidity
  • Depending on the composition of the materials they are classified differently.

This stainless steel does not have any chemical component, it is very stable in high temperatures, it can reach 400 degrees without modifying its structure, it does not have pores, it does not pick up flavors or odors, it can be said that it is a very safe material since it does not give off any type of material.

We could say that it is the most used in the industrial kitchen, in work tables, cabinets, shelves, sinks, sinks etc.

For a simple check, we only need to put a magnet and it does not have to be fastened, instead, there is some case that the magnet adheres to this material, that is due to the manufacturing process, friction in the presses, polishers, etc. But in that case it adheres with very little force, it is released very easily

316 stainless steel

Also known as “marine grade” steel, has a 316L variant, this steel has less carbon in its alloy, this makes it less elastic but it gives better weldability and greater resistance to corrosion by salts and humid environments.

In the kitchen, 316 Stainless steel utensils are used mainly in pressure vessels, in other uses, boats, boilers etc. To check this material we would also do it with the magnet and it does not have to be fastened.

Stainless steel 430

It is a material of worse quality than the 304, its soldiers being less resistant and its oxidation capacity is much higher.

Currently and to reduce costs in the products, we find in the market a large quantity of stainless steel machinery and furniture built with this material since it is more economical.

This stainless steel has more ferritic parts and the magnets are attracted

Stainless steel 420

It is used to make cutlery and other Stainless steel dinner sets, to one that is of lower quality material, with a low percentage of carbon, less than 0.5%, it is less resistant to abrasion, being less hard.

A way to know if a covered is made in one or another steel is by means of a magnet, the steel 420 adheres strongly to the magnet,

This simple check with the knives does not work because for a good and durable cut they are made with a martensitic stainless steel, this one is attracted by the magnet.

EVOLUTION OF STAINLESS STEEL IN INDUSTRIAL KITCHENS

Although stainless steel was discovered at the beginning of the twentieth century it was not until a few decades later that it was incorporated into the kitchen, the evolution of steel has been remarkable over the years, today we have many appliances and utensils in our kitchens, in fact in the most important kitchens internationally more than 90% of their pots and pans are made of stainless steel.

Stainless Steel Cutlery for Hotels and Catering

The presentation and the visual model of stainless steel cutlery for a restaurant’s catering is not the only detail to be taken into account. As a tool, you have the obligation to effectively fulfill the function you perform. At this point, the material from which the cutlery is made will determine its usefulness and, therefore, its profitability.

The 18/10 stainless steel is optimal for producing high-quality cutlery. They are designed to withstand intensive long-term use. In catering, cutlery that wears out slowly each time they pass through the dishwasher is the order of the day. This material, however, gives the cutlery a good resistance and, in addition, respect the Arcoroc crockery without scratching it. This is because they are designed to repeatedly pass through the industrial dishwasher.

Each stage of Steel Bartan manufacturers has rigorous controls that ensure a perfect finish. This indisputable system, together with the strict respect for technical specifications, gives the 18/10 stainless steel cutlery the maximum reliability and durability. In addition, to ensure its strength, its thickness is carefully examined.

Whether in a gourmet restaurant, a cafeteria, or a bistro, guests are sensitive to the style and care of their well-being and comfort. This includes dishes and silverware.

SPECIFIC RULES

Fork

It is always placed to the left since the diner that uses a knife and fork will take it with that hand. It does not matter if the fork is meat or fish, this placement will always be respected. If you put both, it is usual to place the fish outside, since it is used before. Next to them should be the napkin.

They should be perfectly aligned at their base and with the tips always looking at the center of the table, in this way they will give the client a sense of order, balance, and harmony.

The knife

On the opposite side, we find the knives, which are placed to the right of the diner, always placing the edge inwards, looking at the plate.

The Spoon

This, like the knife, we find it to the right of the crockery with the concavity up, but it is completely placed on the outside since it is usually used before.

The dessert cutlery

It is common to place them at the same time the dessert is served and once all the cutlery is removed from the table service. But it is true that there are many occasions in which we can see them from the beginning, it is in this case that they are located in the upper part of the plate.

The spoon will be placed with the handle to the right and the fork to the contrary, with this to the left. If there is also a knife for the dessert, it will be placed in the same direction as the spoon.

Do not hesitate and begin to put a touch of quality and distinction in their tables. Cutlery is one of the most important aspects of the Stainless steel kitchenware and the one that the diner first sees when he takes a seat. Food is not the only thing that matters the presentation also have a great importance.

The Main Advantages of Stainless Steel Cookware

The stainless steel cookware has won the hearts of many homemakers.

First, steel dishes have a beautiful appearance. And thanks to current technologies, the design is limited only by the manufacturer’s imagination. It is easy to clean without worrying that there will be scratches or deterioration of the non-stick coating, which it most often merely does not have.

It can be safely declared that at present stainless steel cookware is the chief in popularity.

However, the fact that it likes such success among consumers is easily explained by its advantages. Then we’ll take a look at them, and also advise how to select stainless steel cookware and how to care for it appropriately.

Advantages of stainless steel cookware

Modern Stainless steel kitchenware is durable. They can serve you and your children for a century, and then go on a meltdown to “re-born” and continue their mission in the kitchen.

Stainless steel – a material with an immaculate surface. Due to perfect polishing without cracks and scratches, on the surface of pots and pans, microbes and bacteria do not accumulate.

Stainless steel cookware for decades preserves an excellent appearance: it does not rust, it does not deteriorate.

It is not difficult to take care of casseroles and stainless steel frying pans.

Reliability and durability.

Stainless steel is a high-strength, deformation-resistant material. On the dishes made from it, almost never there are scratches, and it is impossible to form chips. As a result, the service life of such products without loss of the original form is not less than ten years.

Stainless steel is a very durable material. Thanks to the double bottom and thick walls, such pans, and frying pans do not deform, scratch or break even after years of use. Many brands of stainless steel cookware can be used on all types of plates, including glass ceramic and induction.

Benefit for health.

Dishes cooked in stainless steel dishes perfectly preserve all the beneficial trace elements of the original ingredients. This unique property has an entirely logical explanation. The fact is that stainless steel even under the influence of high temperature does not react with alkalis and acids, which are contained in many products.

Moreover, genuinely high-quality cookware by Stainless steel utensils manufacturersfrom this material allows you to cook a variety of dishes without using oil and water, which is healthy food.

Ecological and hygienic.

Since such chips do not produce chips, cracks, and scratches, this completely removes the risk of creating a suitable habitat for the growth of harmful bacteria and microbes.

Ease of care.

Stainless steel products are easily cleaned of food residues with the usual detergents and a smooth sponge. Also, it is with such utensils that the soot is most easily removed, which in one way or another is formed on any such objects with the passage of time. To do this, it is adequate to use a detergent with abrasive particles, while in the case of utensils made of other materials this is not recommended.

Best Stainless Steel Pans and Pans

Today, stainless steel is the most frequently used materials in the manufacture of cooking tools, such as pots and pans, but also for the production of a wide range of other kitchen utensils. Thanks to its many characteristics, stainless steel is versatile and very safe from a sanitary point of view. It also has a high flexibility that makes it particularly suitable for certain types of processing that are used in modern mass production.

Pans and Pans in Steel: Main features

Suitable for both domestic and professional use, a stainless steel pot lends itself to different types of cooking. In particular, this material is ideal for boiling, drowning, bain-marie and cooking broths, soups, and soups.

In general, it is particularly suitable for all those preparations in which foods do not come directly into contact with the walls and bottom of the pot because they are immersed in a liquid.

Resistant and dishwasher safe at high temperatures, a Stainless steel cookware does not ruin even after contact with the most aggressive detergents or with sterilizing products. This is the leading cause of why this material is vital in all kitchens not intended for home use, such as school canteens, hospitals, and restaurants.

Generally, in the manufacture of dishes, stainless steel is used as a real construction material that forms the entire body of the pan. In some cases, the stainless steel pans are coated with a non-stick material, especially in the production of pans and pans.

To improve the thermal conductivity very often, an aluminum pad is added to the steel cookware, which enhances its performance and promotes uniform heat diffusion. This element is welded to the bottom or encapsulated inside.

Advantages Steel Pans

Hygienic safety: the excellent resistance to frequent washing and the attack of chemical agents present in detergents makes stainless steel pans compliant with the laws that identify the materials suitable for coming into contact with food, naturally including the latest HACCP standards.

Easy maintenance: a regular washing after every use is all that a steel pan needs. Detergents that are commonly found on the market are more than enough to keep the pots clean since Stainless steel utensils does not retain grease or odors.

Solidity and Longevity: extremely durable over time, steel is a material that suffers very little from wear. Even intensive use does not damage it; buying steel pots and pans means providing the kitchen with extremely reliable equipment because it is virtually eternal.

Stress resistance: A stainless steel pot does not fear humidity, corrosion, heat or sudden changes in temperature and can withstand knocks. Its compact and non-porous surface limits the risk of cracks or breakages.

  • Further recommendations for use:
  • Always use the correct size of the cooker corresponding to the measurement of the tool base. Too large a dimension will overheat the tool walls and handles.
  • If you are cooking on glass cooking tops, always lift the tool, avoiding to crawl in order not to scratch both.
  • Do not heat an empty pan.
  • If you use salt, always add it to the cooking liquid or hot food so it can melt completely. Do not pour directly onto the stainless steel surface as it can ruin the surface.

What are the advantages of stainless steel for its cookware?

Stainless steel or stainless steel is one of my favorite materials for my cooking utensils. Made from more than 10% chromium, this steel alloy is heat and moisture proof. It reacts very little to corrosion and therefore does not deteriorate into rust thanks to the presence of a passive surface film. It is entirely in line with other common kitchenware materials. But what are the advantages of stainless steel? I make the point with you!

Stainless steel is one of the most natural materials for kitchen utensils. Health issues mainly motivate people who go to this material.

Indeed, some materials react under the effect of heat and release toxic elements that propagate in the food. This is not the case for stainless steel that is not subject to high-temperature oxidation. It does not disintegrate in contact with the various elements that surround it. It is therefore unlikely to be ingested over time.

Stainless steel requires little fat

Stainless steel kitchenware also has some advantages regarding cooking. It allows to make leather meat and poultry without fat, and it is a real advantage for those who prefer a balanced diet. Be careful, cooking without fat in a stove or a stainless steel pot is not suitable for all ingredients. It will be necessary to find the good recipes where the elements would not stick to the material during the cooking.

Then, the thermal conductivity of stainless steel may be lower compared to other irons. However, it requires less energy to cook, but to make considerable energy savings, it is necessary to apply some eco-responsible tricks like those you will find on this publication.

Also, cooking with stainless steel cookware is more economical. Indeed, this material already costs less to purchase. Also, it allows you to save energy, and as it has a long life, you will not need to change frequently kitchen equipment.

Stainless steel is easy to maintain

Maintenance is another plus point of stainless steel. Moreover, it is better to turn to utensils that can easily be kept every day when cooking daily. Thus, use a stainless sponge to avoid scratching the material. Stainless steel is also scratched with difficulty, but it retains all its strength even if it is scratched unlike some materials like Teflon that becomes toxic by being damaged.

In any case, the only maintenance to be done is to remove food residues stuck to the utensil. And the stainless steel cleans very quickly since it is enough to pass under the water for everything to take off. You will have to do this after each use, and that’s it.

If you have never cooked in Stainless steel utensils, here are some tips that will help you. You can grill meat, vegetables without fat. But there is something to know: the test of the drop of water. This test shows if your stove is at the right temperature. First, heat your oven on high heat, then add a few drops of water. If the tears of water roll on the surface of the pan (Leidenfrost effect) then it is at a suitable temperature. Lower the heat in half and add your food. If the drops of water evaporate and sizzle, wait a little longer, your stove is not hot enough.

Stainless Steel in the kitchen

Stainless cookware is undoubtedly present in every kitchen – at least one saucepan from the hostess is there. And as for spoons and pots and say nothing – proper kitchen utensils are made only of anticorrosive alloys. Well, let’s consider it more carefully: is it so good in everyday life, what metals do it from, and whether it is worth believing everything that the producers themselves write on the packages.

Features

Stainless steel cookware is not just beautiful in the kitchen, and it also has some specific advantages:

Durability – and the account here goes on for decades. This is due not only to corrosion resistance but also to the strength of the walls of the dishes. It will never break from a forceful impact like cast iron, and it is tough to crush it, unlike copper or more affordable aluminum.

Hygiene is the smooth surface of Stainless steel dinner sets, and the absence of any pores makes it possible to wash pots and pans from stainless steel correctly. Although this does not mean that the dishes can be tipped with impunity by a metal scraper, leaving scratches on the polish.

Possibility to use with any ovens (except, of course, microwave). Most modern models initially come with a ferrite bottom, which allows them to “make friends” even with induction cookers.

However, there are drawbacks to such wonderful utensils. Due to the uneven distribution of temperature, food in thin-walled appliances often burns. A very thick bottom can solve part of the problem. Although it is cheaper to make it multilayered, hiding between the two thin contours of steel, an aluminum or copper disk.

Even if you do not have allergies to this metal, storing foods in stainless steel utensils is highly undesirable, so that the nickel content in the prepared dishes does not exceed the norm. That is, you have made something delicious – just put it into another, more suitable container.

Materials

But stainless steel is different, so it’s not worth to focus on just a mirror shine. Alloyed alloys for the production of dishes can be used in a variety of ways.

18/10 (or Aisi 304) is austenitic steel, which is used to make only the best cookware. European manufacturers often use it for elite cutlery.

201 or 202 – the so-called medical or surgical steel, is only suitable for cheap utensils. These alloys contain much less nickel, which producers partially replace manganese. The best of them are cookware, not intended for cooking on the stove: bowls, saucepans, and cutlery.

430 – Ferritic steel with a content of 17-27% chromium and already entirely without nickel. Whole dishes are not made of it, limited to the execution of the upper part of the multilayered bottom. However, for cutlery it also suits.

420 – Martensitic steel is used for making knives, because it is very hard, although because of its fragility it is difficult to process.

The way of production of stainless steel cookware by Steel Bartan manufacturers can also differ. Inexpensive utensils are made by stamping. But the cast, though less in demand because of its high cost, will last you much longer.

Stainless Steel Kitchen Utensils Are Not Just For Boiling Things

Nowadays, stainless steel is considered an essential part of new life and cuisine. Not only is it ideal for the manufacture and storing of food as it does not differs from the taste of these, but it has also begun to be the perfect material thanks to its refusal to accept to corrosion. That is why, thanks to the producers, these products have become more useful, safe and beautiful. They have made stainless steel less harmful to our health by facilitating its use on a regular basis.

Almost everyone has a Stainless steel cookware at home and almost always uses them only to boil or heat food. But stainless steel is a very versatile material in the kitchen and, although everything has its disadvantages if you choose a quality product you can use it to make other types of preparations, such as stews and sauces.

As we like to be optimistic and confident, we will start with the good. We will assume that you are thinking of purchasing a quality product. In this case, you should look for kitchen utensils in 18/10 stainless steel, that is, with an alloy formed by 18% chromium and 10% nickel. You will thus have a product whose main advantages are its durability, its resistance to acids- such as lemon or tomato- and the absence of porosity of its surface, which prevents it from being impregnated with the flavors and odors of cooked foods. Neither will it have excessive weight, so it will be versatile, easy to handle and, although it has its peculiarities, easy to maintain.

Kanchan dinner set

And now the bad. And is that stainless steel is a lousy conductor of heat and, unless you have a nonstick coating inside, it is easy for food to stick if you are not continually stirring, cooking with liquid or add a right amount of oil – or animal or vegetable fat. Nor will it be suitable for induction unless it includes a base in the lower part that activates this type of plates, but this base will not contribute in anything to improve its energy performance.

But as for almost everything, fortunately, there are alternatives and solutions. And unfortunately for your pockets, as they are always more expensive. In high-grade Stainless steel kitchenwares, one or several internal sheets of highly conductive material – usually aluminum – is added to improve the energy efficiency of the parts substantially and, by the way, ferritic materials on the outside so that can use without problems in induction. And although to improve anti-adhesion there are several alternatives; if you want nothing to stick, we are supporters of the coating of all life.

Easy to maintain and clean

  • Stainless steel items are straightforward to control. You can keep its shine intact if you clean them with lukewarm water and dishwashers on a regular basis.
  • Compared to other materials, stainless steel requires much less cleaning time.
  • The stainless steel utensils are light and uncomplicated to maneuver. They are hard and resistant to marks and stains. They rearmost for many periods.
  • If you put them in the refrigerator, do not erode.
  • Stainless steel utensils can fight germs and bacteria due to its non-porous nature. This property makes them more comfortable to disinfect and clean.

Professional Cookware: A Guide To Shapes And Uses

A guide to the shapes and uses of professional cookware is useful for those who, even at home, want to cook food in the best way: because cooking is an art that requires its specific tools!

No craftsman could do his job better if he did not have the “tools of the trade” available.

If we consider cooking as an artisanal activity, which requires knowledge and professionalism, then we can easily understand how, even in this field, we must take care to obtain the best tools. Right ingredients, elaborate recipes, and brilliant cooks are not enough: even the right pots are needed.

Professional cookware: a guide to shapes and uses

Stainless steel utensils are perhaps among the first that man has developed in the course of history.

But the pots, as we know them today, are a recent acquisition.

In antiquity, it was cooked in containers with a rounded shape, and mostly terracotta was used. It is only with the industrial revolution that the iron pots are built, then in aluminum, then in steel.

Professional Cookware, which are the most used forms in the kitchen today?

The first professional pot that we present is the saucepan. A full pan with high edges, which can be equipped with one or two handles. Once they were made of copper, because this metal is an excellent conductor of heat, today there are also the very efficient versions in stainless steel, aluminum, each with its specific characteristics.

Suitable for roasting, braising, au gratin and stewing, the saucepan has a multi-purpose function both on the hob and in the oven.

The version with handle is particularly appreciated for cooking Continue reading