Cookware made of stainless steel is becoming more and more popular. Pans, pots, bowls from this material are not only beautiful and harmoniously look in any kitchen, they are also of high quality, reliable and durable.
Stainless steel is an alloy composed mainly of iron and carbon, the latter at a concentration of less than 2%. It is a very resistant and easy to clean material which is why it is used for the production of pots, pans and kitchen utensils
It is defined stainless because the materials that compose it, in contact with the oxygen in the air, form a thin layer (passivation layer) that regenerates even if the surface of the pot is damaged.
The advantage of Stainless steel plates is that they are easily washable and do not rust easily. However, you should always wash them with hot water and dish soap.
To remove food residues you can safely use the abrasive sponge and once washed, these pans must be dried well before being placed on the shelves.
A very important advice is not to put pans made of other materials in contact with those made of stainless steel: in this case chemical reactions could occur that would lead to ruining the steel and the formation of rust
Before buying a Stainless steel dinner set you must first check that the steel is stainless and of quality, because it is true that a very durable material, but only if built in a certain way.
In general it is particularly suitable for all those preparations in which the food does not come into direct contact with the walls and bottom of the pot, because it is immersed in a liquid.
Thanks to its numerous characteristics, stainless steel is versatile and very safe from a hygienic point of view. It also has a high ductility which makes it particularly suitable for certain types of processing that are used in modern series production.
Resistant and dishwasher safe at high temperatures, a stainless steel pan will not be damaged even after contact with the most aggressive detergents or sterilizing products.
It is one of the main reasons why this material is also highly appreciated in all kitchens not only intended for domestic use, such as those in school canteens, hospitals and restaurants.
Encapsulated bottom technology
This feature of stainless steel cookware is worth mentioning separately. The encapsulated bottom is a relatively recent invention. The fact is that stainless steel itself has a very low thermal conductivity.
This means that pots made of this material with a thin bottom heat up slowly and distribute the temperature very unevenly. In them, food quickly burns, and the thin bottom is deformed.
To remedy these shortcomings, the triple bottom hard anodized cookware was invented. In it, between two layers of stainless steel, there is a heat-conducting layer of copper or aluminum, which successfully accumulates thermal energy and helps to evenly distribute it over the entire surface of the dishes.
The encapsulated bottom can be composed of three, five and seven layers. In these cases, a disc made of carbon steel, the thickness of which reaches 2.5 mm, is embedded in the heat distribution aluminum layer.