Carry Your Lunch in Belly Tiffin Box to Fill Your Stomach to the Full

For most of us, the memory of carrying tiffin boxes to school has a special place in our hearts. The recess time, as we know was part of our daily school and was the most awaited period as well. There was hardly anything more satiating than having lunch in a steel tiffin box. This is the exact emotion and high sentimental value which makes us tick to Stainless steel tiffin even now. When it comes to the variety of stainless steel tiffin, we have come a long way. No more do we have to contend with the traditional rectangle or circle shaped tiffin boxes. Now, we also have the belly tiffin box that invokes much curiosity with its appearance alone.

Belly tiffin boxes have the rotund shape and that is how they get their name. The tiffin box can turn out to be your best buy in case you like to have a variety of food for lunch. There are as many as three different boxes that are put together in a single frame which makes it easy to carry. Having a steel tiffin box also keeps your food warm for a longer period of time.

Steel tiffin boxes from the stainless steel utensils manufacturers in India are of the best quality without a doubt. But what really takes the cake is the fact that stainless steel is eco-friendly and does not have any kind of ecological hazard associated with it. Also, with the storage in the steel tiffin box or any utensil for that matter, your food is at little to no risk of getting contaminated. Though plastic tiffin boxes are also at the forefront, they have the demerit of not holding on to the simmering food as the plastic itself might make the food toxic due to the high temperature. Moreover, the process of cleaning the steel utensils is a no-fuss affair every single time. Not only does it require less cleaning but the vessels also maintain their original form both in appearance and durability for a long time.

Save Time and Purchase Steel Utensils Online

One of the biggest challenges for many consumers is that of buying steel utensils from the reliable Steel Bartan manufacturers in India at the best price. Much to their disappointment, there are very dealers and sellers who are stocked with the range of steel utensils of brands that have high repute. Moreover, the market is filled with substandard steel utensils which are far from achieving the quality parameters. Hence, you are left with poor steel utensils that do not last very long.

Thankfully, the online shopping platforms established by some of the best stainless steel utensils manufacturers in India like Saurabh Steel has made the job of getting quality steel products very easy. The online shopping experience has changed the game forever for many products and that includes steel utensils as well. On the official website of Saurabh Steel, you have the listing of their entire product range which includes tiffin carrier, Dabba (containers), table dish, pooja thali, gift boxes, etc. An equal amount of attention is also given to the growing demand for an insulated lunch box, dinner set, hard anodized cookware, etc.

Another advantage of having your purchase made online is the availability and authenticity of the products. As you are in the direct platform of purchase i.e. the official website of the manufacturer, you get all the info with regard to the build, make and what purpose a particular product is ideal for. Add to that you also have the updates on the latest product lunch. But what comes as a big bonus is the discount offer on certain products, the same thing for which you may have to negotiate with the local shops. Therefore, you have the treasure of time which gets saved from mindless wandering around the shop. All you need is a computer and internet connection to order and receive the best Stainless steel kitchenware at your doorstep.

Stainless Steel Pans, Healthier And More Respectful of the Environment

If you buy organic foods, cook them in ecological pans, free of toxic substances. So prefer stainless stoves and pans!

What kitchen utensils to prefer when you want to cook healthy? For our pots and pans, all materials, it is the stainless steel that we prefer!

Dimensions, use, and accessories

Are you looking for pans suitable for gas cooking? Induction? Generally, stainless steel utensils adapt well to all types of cooking. You can easily check it on the technical sheet of each item for sale. You will find, for example, the words “all fires”, “all fires except induction,” or “all fires including induction”.

How many pans do you really need? Some brands offer batches of four or even five different sizes of pans. Are you really going to use them all, or is it better to invest in one or two models of better quality than the coveted set? The advantage of lots with a removable handle is that it benefits from a stacking system that makes them very compact.

The stainless steel cooking utensils will bring you many satisfactions during your cooking sessions: besides being beautiful, they will go a long way with you. Take the necessary time to choose the item(s) corresponding to your needs, your habits, and your tastes. For example, opt for stainless steel pans with a removable handle if you want to optimize the storage of your utensils. Do not be fooled by the price differences between some models that look similar: you now have enough evidence to recognize quality products.

Stainless steel pans, less toxic

Stainless steel utensil is an alloy of nickel, steel, and chrome. The pots and pans thick stainless bottom possible to distribute heat evenly on the surface of the pan and boiled for stew or steam, but also a barbecue.

Generally, stainless steel cookware is made from 18/10 alloy, 18% chromium, and 10% nickel. It is no coincidence that collective kitchens (hospital, school, etc.) very often choose stainless steel: the 18/10 composition stabilizes nickel and chromium, which do not pass through the food, unlike aluminum, for example.

The stainless steel pans have several advantages: they are almost indestructible; they are easy to clean (even having attached to the bottom) and therefore require little detergents. In addition, they are often made from recycled metals. Their disadvantage: you often have to put a lot of fat so that they do not attach and they can be quite heavy.

How to choose ecological pans?

Some tips for choosing your ecological and healthy cookware: are therefore preferred in stainless steel or cast iron, without non-stick coating. Prefer Hard anodized cookware with a thick bottom and a stainless steel handle; they will last longer.

If you properly maintain your stainless steel utensils, they will last a very long time. Do not neglect this aspect of things, especially if you have a dishwasher. Check that its use will not damage your pans.

Cooking in Stainless Steel Pans – How is it done?

Before entering the usual stainless steel, we want to talk about the best material manufactured to date for this type of utensils. The surgical steel 316.

It is also the only material that does not react with food. It is the same used for prostheses and implants, these being biocompatible with our body. The surgical steel offers high resistance to a chemical reaction of the acids and enzymes in food. Resists carbonization better than other stainless steel materials. In addition, it resists corrosion and oxidation.

The Surgical Steel has the property that is less porous, which offers great advantages, as they decrease cooked food stuck to the surface of the pan or pot. So you can use it in any type of kitchen, without any problem. In addition, using surgical steel, you can cook your food with all the hygienic properties of this metal.

Cook egg in a stainless steel pan

Now speaking particularly of the egg, although it has a high water content in its composition, its chemistry makes it prone to stick in the pans, so if you are going to cook egg in a stainless steel pan, you should use a consistent layer of oil after properly heating the pan to prevent sticking; otherwise it will stick to the stainless steel.

By last

It may seem like a lot to do, but we guarantee it is worth it. Cooking with utensils and especially stainless steel pans will bring benefits to you and your family, so it is important to learn.

If you are interested in buying a kitchen battery that includes quality stainless steel pans and pots, you can check the following ones we have for you.

Durable and stylish, Stainless steel kitchenware is also versatile, since you can cook them all. Not to mention the price, affordable even for stainless steel induction cookware. How to make your choice between the different brands offering these essential kitchen utensils? Depending on your culinary needs, there is a wide variety of sizes and shapes of stainless steel pots with removable handles or not.

Parts made with other materials often complement the stainless steel to improve the quality and comfort of the products. To be resistant and conductive, the bottom is usually provided with an aluminium layer. As for the handle, it must instead remain at a low temperature so as not to burn you.

The weight of stainless steel pans

Keep in mind that the thicker the bottom of your pan, the more even the heat will be. Do not be immediately refractory to a pan that seems too heavy, because it can be a guarantee of quality. Thermal optimization, which allows even cooking of food, is not the only advantage: your equipment will also be more robust and will fear less blows.

So make a good compromise between the durability of your utensils and their maneuverability, a criterion that is also important. Remember that the weight of your pan or your stove is added that of the food in preparation. A lighter Stainless steel cookware will also be less expensive.

The Nuances of Caring For Stainless Steel

The number of stainless steel cookware in our kitchens is growing rapidly. Ease of use, durability, and practicality of this material could not be overlooked by housewives from around the world. Stainless steel alloy is well known. Even uninitiated visitors to the kitchens will easily explain that the 18/10 alloy is not just numbered, but the percentage of chromium and nickel. When you decide to buy dishes, you take a serious step, which involves significant investment. That is why you are hoping for the quality and long life of the purchased products. Any kind of tableware from cutlery and pans to pots and knives is made of “inexpensive”, relative to other materials, stainless metal.

The nuances of caring for stainless steel.

There are several basic rules for caring for stainless steel:

Before washing, allow time to cool the dishes after use. Stainless steel may not withstand sudden changes in temperature.

It is better not to use metal brushes, hard sponges, and abrasive substances for washing steel.

Do not store cooked food in dishes for an extended period. The inner layer may be damaged by salt and acid.

So how to care for stainless steel utensils? There are a few specific, sensitive issues regarding stainless steel only. When using a Stainless steel utensil, it is best to salt the water after boiling; this will help to avoid white spots on the walls of the container. Immediately after purchasing the dishes, wash them thoroughly in warm water with light detergents and wipe dry with a towel. If you soak the stainless steel in warm water – it helps to get rid of the label glued to the surface of the dishes you just bought.

Speaking of widespread staining and limescale, it is easy to get rid of them with citric acid or vinegar. You can get rid of hard-to-reach food residues by soaking dishes in warm water with a drop of detergent. The same applies to the burnt surface of the tank while increasing only the duration of the lock. Baking soda will eliminate external traces of fire, dry the surface and apply a dense layer of soda for a short period of time, then simply wipe it with a rag.

Dishwasher and non-stick coating.

According to Steel Bartan manufacturers, it is not forbidden to wash stainless steel in a dishwasher, but this process must be controlled. Place dishes clearly in their cells. Control the warmth of the water, the quantity and the causticity of the detergent. After washing, remove and dry the dishes. There is a special approach to stainless cookware with non-stick coating. Before use, it is necessary to lubricate the surface with a non-significant layer of oil. It is worth using only wooden or silicone paddles for mixing. The dishes should be heated gradually, and not sharply, while the fire should not reach the bottom of the pan or other equipment.

Healthy Cooking: The Materials to Prefer

Every now and then you hear a new one: no aluminum because toxic, non-stick banished because carcinogens and wood, not even talking about it, would be the ideal nest for bacteria and germs. But is it all true? Is there a 100% safe material? We are sure that you will have asked yourself these questions a thousand times, reading the many news – often alarming – of which the web is full.

Aluminum: yes, but beware of acidic foods

Probably in the kitchens of restaurants, it is one of the most used materials, and this should already be a symptom that aluminum is among the most suitable metals for food processing. It is mainly used for making pots, lids, and ladles, even if the quality of the tool changes considerably depending on the thickness. At home aluminum kitchen utensils are certainly less used, either because – in the case of pans – foods tend to stick to the bottom (especially if the bottoms are not thick enough) or because this material is not suitable for washing in the dishwasher.

Steel: few crosses for many delights

The Stainless steel cookware are beautiful, shiny, and easy to clean; they last for years because they are extremely resistant and are not subject to abrasion. They are safe from a hygienic point of view and do not give problems with high temperatures. The same applies to tools, even if the prices are higher than other materials. Are the pans perfect? Yes, but only for certain types of cooking. A characteristic of steel is that it does not conduct heat homogeneously, as is the case for aluminum.

As a result, foods tend to stick to both the bottom and sides. For this reason, the most effective cooking methods with steel are those that require the presence of many liquids: marinades, boiling, bain-marie, are preparations in which the performance of these pans are definitely better than others. Usually, in fact, the useful pressure cookers are in steel. Beyond the pans, stainless steel remains the reference material for professional worktops and for most kitchen utensils. To make the best use of Stainless steel kitchenware, remember:

Add salt only with boiling water as contact with the salt in grains could start a corrosion process.

Cooking food in direct contact with the pot is not recommended because it could easily attack.

The steel containers are perfect for serving sauces and pickles, make a stock, and you won’t regret it!

Copper, the gold of the kitchen

Copper is an extraordinary material for many uses, and even in the kitchen its yield is incredibly high, so much so that it is often called “the gold of the kitchen”. A perfect definition, even in a non-metaphorical sense: they are in fact very expensive and therefore not very common in homes. Copper utensils and pots are practically eternal: great advantage of these instruments is in fact that they can be stagnated inside and polished outside, returning to a state like new, as often as necessary.

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.

Stainless Steel Cookware: The Choice of Professionals

If you like to cook a little, you know for sure: good dishes are really important. Most manufacturers of luxury tableware increasingly produce collections of stainless steel. What is it good for, and why is it so loved by both brands and culinary specialists?

Durability and environmental friendliness

Stainless steel for tableware is the strongest alloy, mainly made of nickel and chrome. Pots, cups, cauldrons and other utensils from it serve for a very long time without cracks, chips, deformations, and scratches. Besides, the material is resistant to corrosion, does not oxidize and does not come into chemical contact with food.

If you compare the stainless steel with other popular materials for dishes, then she boldly wins on all counts. Enamel is scratched, chipped, in places of cracks rust. Cast iron in operation is comfortable, but the material itself is rather heavy and fragile. Well, and aluminum from pluses unless the low price and fast heating.

stainless-steel-vs-nonstick-cookware

Easy care

The Stainless steel kitchenwares practically does not cling to pollution and is easy to clean with an ordinary soft sponge. As a rule, it does not have to be rubbed strongly, since, in the presence of a non-stick bottom and smooth walls, food does not stick or dry. Of course, you should not zealous with hard brushes and abrasive powders, but in general, high-quality steel is not too easy to scratch.

For example, food can easily burn to the same enamel and dry, but it is impossible to clean the coating with brushes or caustic means – it will deteriorate. Cast-iron with pleasure absorbs fats at all, loves soot (especially on the outer walls), and does not like to launder absolutely.

So, if in the lists of your hobbies there is no item “three hours to wash the pan after dinner and suffer” – choose a quality stainless steel.

High-quality cooking

If we talk about the dishes for the stove, it is extremely pleasant to cook in Stainless steel cookware. And here it’s all about the bottom properties. By itself, the steel has a fairly low thermal conductivity, so that the dishes are well and evenly warmed up, they invented a three-layer, encapsulated bottom. The inner “working” layer of heat-conducting metals is aluminum, less commonly copper. On both sides, the “core” is covered with layers of steel.

Sometimes manufacturers add additional disks of high carbon steel to the aluminum layer or alternate layers of aluminum – steel – aluminum – steel and so on. Then we are talking about a 5-7-layer bottom.

As a result of these technical developments, we get dishes that quickly heat up due to aluminum or copper and cool down for a long time due to steel. The food in it practically does not burn, and often you can cook without oil at all.

Some models have a grooved bottom inside. Then the non-stick properties are even higher, and in the same saucepans, you can not only cook but also fry the products. For example, instead of separately steaming vegetables for soup in a pan, you can do it right in the pan.

Wooden vs Stainless Steel Utensils

There have long been questions in the kitchen about what is best, wooden cookware and stainless steel cookware.

Chefs flock to wooden spoons like their favorite cast iron frying pans and feast on how these cooking utensils seem to hold in them memories and nostalgia. The cook or the baker, more practical, defends the utensils of stainless steel or plastic for their robustness and their facility of cleaning.

But when is it necessary to use kitchen utensils made of wood or stainless steel? What are the advantages of each and the differences between the two?

Let’s dive into the kitchen utensils to discover the details of the great debate. Through this article, you will get a complete overview of the advantages and disadvantages of each utensil.

Wooden kitchen utensils

Advantages

Wooden spoons do not scratch

Wooden spoons are soft and smooth on cooking surfaces, which means they will not scratch your cast iron stoves and stainless steel pans. Nor do they make that sound of scratching the metal on the metal – the one that tends to counteract the otherwise peaceful nature of the bustle.

Wooden spoons are beautiful

We know that stainless steel can be beautiful too. But there is something in the soulful nature of a set of wooden spoons and cooking utensils. They are beautiful when exposed in the kitchen and when handcrafted, they often look like kitchen artwork.

Wooden spoons are ecological

Wood is a natural resource and opting for cooking utensils made of non-toxic, biodegradable materials is an environmentally friendly way to go. In addition, because the wood is not reactive, it does not react with the ingredients and does not leave chemicals or metallic taste in your food.

wooden utensils

Disadvantages

Wooden spoons are difficult to clean

That’s right: wooden spoons are harder to clean than stainless or plastic spoons. They tend to pick up stains (especially if you use ingredients like turmeric or beets) and throwing them in the dishwasher is not a good idea as this could crack the wood.

Wooden spoons can break

Stainless steel cooking utensils

Advantages

  • Stainless steel dinner set is resistant
  • Stainless steel has a connotation of breaking strength for one reason: it is super resistant. In times when you need something solid, like when you’re dealing with a heavy piece of meat, stainless steel is a better option.
  • Stainless steel is easy to clean
  • Stainless steel cookware is easy to clean and wipe and does not stain like wooden utensils.
  • Stainless steel is perfect for scratching

Whether you use it to remove from the pan until the last bite of roasted potatoes or to pick up your cookies once they are ready to slide out of the baking sheet, the Stainless steel utensils makes it easier to scrape.

stainless-steel-utensils

 

 

Disadvantages

  • Stainless steel is more expensive
  • Stainless steel cookware tends to be more expensive than wooden cookware.
  • When cooking with pans and nonstick pans, stainless steel utensils can scratch the coating, which can cause food to stick and possibly damage the pan.