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 tastes or odors from food and is easy to maintain.
One of its primary virtues is its durability: well-kept stainless steel kitchen utensils are utensils that can last for many years.
18/10 steel and surgical steel: composition and performance in the kitchen
Without going into technicalities, 18/10 steel contains 18% chromium and 10% nickel in its alloy. This arrangement allows products that resist heat well up to 400º are hard and resistant to wear. They are products of neutral and straightforward care in contact with food.
The stainless steel is fabulous, very hygienic and very attractive material. As it is non-porous and has a very smooth surface, its cleaning is effortless and prevents bacteria and other microorganisms from reproducing. Now, that the stainless steel is easy to clean does not mean that there is no need to make conservation because once it starts a corrosion process by a lousy cleaning practice, it is unstoppable and can spoil all the steel in contact with the point of corrosion. In hotels, for example, the products that attack stainless steel are usually chlorides (present in salts and disinfectants such as bleach), and acids (present in some foods such as lemon, vinegar, citrus, octopus, cider, etc. Practically, any food with a PH less than 7.
Most industrial kitchens in restaurants, hospitals or caterers are made of stainless steel. But, also, there are also numerous surfaces and Stainless steel cookware in our day to day as stainless steel sinks, appliances, pots or countertops that, of course, require a good cleaning and some tips to clean them efficiently and effectively. Therefore, we will explain how to clean these surfaces and stainless steel utensils quickly and easily. If it is stainless steel pots and pans and what is needed is to leave them shiny, and as new because they have accumulated a lot of greases, a descaler is the most recommended.
Is it healthy to cook with stainless steel?
Since it has no built-in chemicals (such as Teflon or PTFE), it could be considered one of the healthiest materials for cooking. The stability of its alloy makes it very safe and does not release any material during its use in the kitchen. The steel pans are the most used by professional chefs.
Heat conductivity of stainless steel
18/10 stainless steel does not stand out precisely because it is an excellent thermal conductor; therefore, many brands such as Wall or Fizzler use a diffuser base that combines steel with other metals such as aluminum, which is an excellent thermal conductor.
Stainless steel and non-stick pans
Usually, Stainless steel plates do not have Teflon so the anti-stick effect is achieved through the use of heat and can be improved by using a little oil. The method of these pans requires a bit more skill and practice than a similar one with Teflon, but the cooking results of some foods can be much more satisfying. We have prepared a specific article of stainless steel pans or stainless steel pans so you can deepen your knowledge.