Encapsulated Bottom And Stainless Steel Cookware

In recent decades, stainless steel cookware is becoming more and more popular not only among housewives, but also among professional chefs. The increased interest of buyers in this product is due to its high performance and aesthetic appearance.

stainless-steel-vs-nonstick-cookware

Stainless steel cookware gained recognition only at the end of the 20th century, but today it is in great demand worldwide. It is not wrong to say that stainless steel cookware is currently the leader in popularity.

However, the fact that it is so popular with consumers is easily explained by its merits.

Benefits of stainless steel cookware

  • Modern stainless steel cookware is durable, thanks to the double bottom and thick walls, it can serve you and your children for a century and then go to the smelter to be “reborn” and continue its mission in the kitchen.
  • The pots and pans made of stainless steel do not deform, do not scratch, do not deteriorate even after many years of use.
  • Stainless steel is a highly hygienic material. Thanks to the flawless polishing without cracks or scratches, germs and bacteria do not accumulate on the surfaces of pots and pans.
  • For decades, stainless steel cookware retains its impeccable appearance: it does not rust or deteriorate.
  • Hard anodized cookware are very easy to care for.
  • Encapsulated bottom

You ask, why, then, our grandmothers did not use stainless steel dishes? The answer is simple: the triple bottom had not yet been invented in their time. As you know, stainless steel has scanty thermal conductivity, and therefore pans with a thin stainless steel bottom heat up poorly and distribute heat unevenly.

Of course, people did not like the dishes on which everything was always burning, and the thin bottom of which quickly deformed under the influence of high temperatures.

So the stainless steel cookware owes 90% of its success to the invention of the triple bottom. Although the encapsulated bottom can consist not only of three but also of five (seven) layers.

The triple bottom has two layers of stainless steel and a heat-conducting layer of aluminum or copper between them. Aluminum is more often used in the manufacture of thermal storage bottom, but only because it is cheaper than copper.

A distinctive feature of the five-layer bottom is the integration of a steel disc made of carbon steel with a thickness of 1-2.5 mm into the aluminum heat-distribution layer.

The capsulated bottom of pots is made in two ways:

  • High-temperature soldering method
  • By diffusion welding
  • The encapsulated stainless steel bottom has a number of advantages:
  • Prevents food from burning,
  • Makes it possible to cook without unnecessary fats and oils, so that the food is healthy and wholesome;
  • Saves the energy of the stove (the burner can be turned off a few minutes before the food is ready: the heat-accumulating bottom will replace the fire) and preserves useful microelements and vitamins.

In addition to corrosion resistance, Stainless steel dinner set, which has excellent heat resistance, workability, and strength, is easy to maintain, so it is widely used especially in the kitchen industry.

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