Stainless steel is one of the most used materials in modern kitchen utensils like pots and pans. Stainless steel is durable, easy to sterilize and does not alter to contact with acids present in certain foods such as milk, meat, fruit, and vegetables. For this reason, products such as pots made of stainless steel New HSSC are the first choice when it comes to food and drink since in this type of steel are no chemicals that can move into the food during cooking.
Differences between steel 18/10 and 18/8
These steel are also known as 304, are part of the 300 series and are the two main types of stainless steel present in pots and kitchen utensils. The first number, 18, refers to the amount of chromium present in the steel, while the second number represents the amount of nickel. For example, 18/8 stainless steel contains 18% chrome and only 8% nickel.
Stainless steel 304 is also made of carbon; its quantity does not exceed 0.8% and at least 50% by iron. Chromium in stainless steel is used to protect iron from oxidation (rust), while nickel increases corrosion resistance so that the nickel content will be higher, the corrosion-resistant steel will be more resistant.
Stainless steel pans
Stainless steel is a good option for pots and pans, but unfortunately, it is not a big heat conductor. If this is not a problem for oven baking trays, the same cannot be said for pots and pans, which is why the new HSSC stainless steel cooker is distinguished by its three-layer format. It consists of a core of aluminum inserted between two layers of stainless steel 18/10; this technology allows the heat to be distributed more evenly.
Stainless steel in cutlery
As for the cutlery, first of all, let us say that there is no difference in weight between 18/10 and 18/8 stainless steel as some might think.
The top nickel content in 18/10 stainless steel makes the cutlery more resistant (but this only means that a fork rather than a spoon will be slightly more difficult to bend) and that their surface may be slightly brighter.
- It is a recyclable material
- Good resistance to corrosion
- Durable (this is why the preferred by the professionals)
- It does not alter the quality of food
- Easy to clean (very hygienic)
- Corrosion resistant
- More expensive than other materials
- It’s not a good heat conductor
- Power saving is not optimal due to the low conductivity
The 18/10 stainless steel is one of the best and traditional materials used for cooking. Steel is a durable, stable material alloy, resistant to acids and thanks to its non-porous surface, it does not pick up flavors or odors from food and is easy to maintain.
One of its main virtues is its durability: well-kept stainless steel kitchen utensils can last for many years.