The chefs, cooks or those people who love the art of cooking, always look for the best tools and utensils that allow them to make the best use.
Stainless steel is a casual term for metal alloys that constitute 10.5% or more of chromium (Cr) and more than 50% of iron (Fe). Although it is called “steel,” a better term for it is “highly resistant to stains.” A somewhat dark metal, which looks bright because it reflects light.
It is steel with high resistance to corrosion, since the chromium and other alloying metals have a high correlation with oxygen so that it reacts with it, establishing a passivizing layer, thus preventing iron corrosion. However, this layer can be damaged by some acids, resulting in the iron being attacked and oxidized by inter granular elements or generalized pitting. Some types of stainless steel also comprise other alloying mechanisms; the main ones are nickel and molybdenum.
Benefits of stainless steel cookware:
- Stainless steel cookware is considered as most hygienic for food preparation and very easy to clean since its only surface does not have pores or cracks that accumulate dirt and bacteria.
- Stainless steel plates look attractive and require less care, since little seasoning is essential for longevity.
- It will not affect the taste since it does not react with acidic foods during the preparation of food when cooking.
- With proper care, stainless steel utensils have an expected life of more than 100 years and are also fully recyclable.
- The stainless steel kitchenware gradually conserves the nutrients, employing the material and the protective layer of the bottom, this gives the suitable cooking to the foods with a minimum of water and to low fire, avoiding that by the high temperature they lose the nutritious values. We must prevent food from losing the vitamins and minerals in the water. The stainless steel pots allow the food to be steamed in the same juice, which also gives more pleasure.
How can I clean stainless steel cookware?
- To remove the residue from the stickers on the kitchen utensils, soak the area with warm water, then scrape with the nail or with a hard-plastic spatula. With a little alcohol or a cleaner based on citrus oil, any remaining glue will be removed.
- If a pan is used for the first time: Wash thoroughly with warm water and soap, then dry thoroughly. It is recommended to wash by hand.
- Remove calcium deposits in boiling water with little white vinegar, allowing it to cool, then rinse with warm water and soap. This helps prevent white spots.
- Burnt food: Cover food stuck with warm soapy water, let soak for a while, then boil for 10 minutes, let cool and finally use a soft cloth or nylon pad.
- Spills or overflows: Wash or clean the exterior before putting it back on fire.
- Scratches on the surface after washing several times: Change the cleaning product.
- Cleaners not recommended for stainless steel surfaces: Bleach or ammonia should not be used on stainless steel.