Stainless Steel Pots and Pans: Which One to Buy?

The stainless-steel pots and pans are wonderfully elegant, bright, and make your kitchen look great. But are those the only reasons to want to have them? I assure you not. Stainless steel cookware is a current trend within contemporary kitchen utensils. But, the reasons are not only for fashion or beauty in the kitchen.

Advantages of using stainless steel pots and pans:

There are a few advantages that you will have when investing in stainless steel kitchenware, which is an incredible material:

Saurabh Stell

They are durable

  • Many people in their homes have stainless steel cookware, which they have inherited from their parents or grandparents and are still in excellent condition.
  • Since stainless steel is very famous for being a very resistant and durable material. That is one of the good reasons to invest in them.
  • Also, you will forget the annoying problems such as stains in the enamel, typical of non-stick pans or coping with the annoying rust, such as that generated by cast iron.
  • The more multiple layers the stainless steel has, the greater the hardness of the surface, so do not skimp on buying stainless steel utensils with three or five layers.

Excellent cooking capacity

  • Stainless steel utensils are quick to cook, thanks to the absorption of heat evenly.
  • But you must consider that the more multiple layers you have, better will be the cooking capacity.

Little maintenance:

  • Unlike cast iron cookware, you do not have to spice up your stainless-steel cookware to prevent rusting.
  • You will also forget to have to create a film to stop the peeling, as it happens with new pans of another metal.
  • And to keep them in good condition, you do not have to follow appropriate steps for their care.

Easy to clean:

Stainless steel contains a smooth, non-porous, and hard surface. This makes them very easy to clean.

After cooking, you can:

  • Scrub (but be careful that strong sponges can leave rough marks)
  • Soak (if necessary)
  • If you like, you can even place it in the dishwasher.

Does not react to food:

  • Stainless steel pots and pans are safe to prepare food, especially acids.
  • Since there is no risk of leachate, i.e., release harmful chemicals that can absorb our food.
  • However, it is recommended to check the safety of the stainless steel of the brand you are going to buy.

They are relatively light:

  • The weight of stainless-steel cookware is comfortable to maneuver, compared to heavy iron pans, for example.
  • The stainless-steel pans are excellent for sautéing since you will not feel pressure on the wrist.
  • Elegant and bright appearance:
  • Stainless steel dinner set has an incredibly bright appearance, with a mirror finish and sturdy feel.
  • They adapt perfectly to each decoration.
  • Also, most of these stainless-steel pots and pans accentuate an elegant style to the design of each kitchen, resembling that of the chefs.

This makes the cooking experience become like that of a professional.

How to cook when using stainless steel pots and pans?

  • It is recommended before starting to cook, place the empty stainless-steel pots and pans at medium temperature.
  • This avoids burning the food, discoloring the pan or damaging any non-stick coating.
  • To check the temperature, add a few drops of water to the surface.
  • Once they slide easily along the pan without bubbling or evaporating, they are ready to cook.
  • You can cook with oil, although it is possible that there are pans that do not need it because they have a coating, non-stick.
  • Always opt for non-stick ceramic coatings, instead of Teflon.
  • One should not forget that it is very common in stainless steel pots and pans for meats or poultry to stick to the pot initially.
  • But do not worry if the latter happens, since then they will be released as the juices are released.
  • And you can turn them over and cook them on the other side, without problems.

Can stainless steel pots and pans enter the oven?

  • The stainless steel is suitable for the oven.
  • It can withstand temperatures up to 260 ° C.
  • Although there are brands that offer lower temperature, that is around about 204 ° C.

The Agony of Choice: In Search of the Perfect Cookware

The saying from the phrase box “Essen keeps body and soul together on tour” is still valid today. To prepare delicious food, one needs pots and pans in addition to the cooker, and you can quickly lose track of the market situation. Aluminum (treated or untreated), stainless steel or titanium, coated or not- a little knowledge of the properties of the materials used can shorten the search for the perfect cookware.

Almost all outdoor pots meet the following requirements: they are light but stable, the contents heat up quickly without burning. The noodle water is easy to pour off, and tea and coffee water can be conveniently poured into cups. After cooking, they are easy to clean. But the second look reveals: There are quite different pots and dinner sets available in market.

Aluminum is under discussion:

Aluminum is still classic despite of many discussions. The untreated aluminum versions have been around for centuries. Aluminum cookware is light and for a long time, the favorite for those who not only wanted to pay little money, but also wanted to pay close attention when packing. The excellent thermal conductivity was convincing, a little metal abrasion when cleaning and sometimes metallic taste was accepted. Whether aluminum, which comes through abrasion in the food or by lemon or other ‘sour’ food (maybe) is released on the road is harmful to health (long-term consequences included) or if the amounts are far too low, is a point of discussion that is still today a controversial debate.

Aluminum cookware

Another way to make aluminum more resistant to wear is the standard method of anodizing. Hard anodizing cookware is corrosion resistant and more comfortable to clean afterward (without scratches).

Heavier, but indestructible: stainless steel

A classic among the pot sets are the variants made of stainless steel. Really durable, they can accompany you for decades. The thermal conductivity of Stainless-steel dinner set is not as good as aluminum pots.  So, if weight does not matter that much, durability and longevity are in the foreground, then the cheaper stainless-steel pots can be a good alternative.

For lightweight trailers, there is only one material: titanium!

Lightweight, free of oxidation, resistant and therefore very durable, the pots can quickly become a favorite companion on tour if one is prepared to spend significantly more money for it. The material hardness of titanium makes it possible to build very thin-walled cookware. The thermal conductivity is lower than that of stainless steel, so titanium pots are more for quick water boiling or heating. For snow melting in winter, you should rather use another pan.

Hard facts for a quick overview:

– Stainless steel plates are more heat resistant than aluminum. Do not forget kettles or large aluminum pots in the embers. There should be people whose cookware has quickly turned into dust (melting temperature of aluminum: 650 ° C)

– Titanium has a significantly lower thermal conductivity than aluminum, but partially compensates for this with its very thin walls

– The excellent thermal conductivity of aluminum (up to 10x higher than stainless steel) is the reason that untreated aluminum is still the first choice for the pans of many coated pans in outdoor pots

– For water cooking, the aluminum or Stainless steel tiffin are perfectly adequate

Eco-Friendly Cookware Without Endocrine Disruptors

When you want to take care of yourself and yours, you often start with cosmetics or food. We start reading the labels, and little by little our consumption habits change. We are happy to be less poisoned with chemical pesticides, additives, etc. Now, what is the point of eating healthy, if it is to cook our food in kitchen utensils that are anything but healthy and ecological? Yes, cooking is a critical step, where toxic substances (endocrine disruptors, carcinogens, etc.) can become infected. We will watch how to chase the unwanted.

Who are the fake friends of our closets and shelves?

Teflon

Polytetrafluoroethylene (PTFE) is a non-stick coating, better known as Teflon. Beyond 260° C, a temperature that a heated stove reaches in less than 5 minutes, it breaks down and emits toxic fluorinated gases. Not crazy, you agree.

Aluminum

Very present in cooking, aluminum has yet nothing to do in contact with our food. Neurotoxic, it is often associated with Alzheimer’s and Parkinson’s diseases, in addition to being dangerous for the kidneys. However, under the effect of heat and acidity, aluminum particles could migrate from our kitchenware to the contents of our plates. Nothing of course, but in doubt, probably worth- he better do without it.

Plastic

Why avoid plastic in the kitchen? First, because some contain bisphenol A (BPA), an endocrine disruptor that is also carcinogenic and is often mentioned in the media. And there is BPA in polycarbonate, aka plastic water bottles, baby bottles and disposable cups. And then, because when the plastic is heated, particles migrate from your utensils and containers to your food.

Which Pan liner should I choose for cooking?

Uh, but then what remains as a solution to cook safely, and if possible respecting the environment, so much to do?

Natural cast iron stoves, frying pans, and grills

The natural cast is a mixture of iron and carbon, without varnish or coating of any kind. Unlike enamel, it does not wear and is not afraid of scratches: some manufacturers guarantee their stoves up to 25 years! Natural cast iron is a healthy and stable material: from a health and environmental point of view, it’s really the best.

Pans and saucepans in stainless steel or 18/10 stainless steel

The Stainless steel kitchenware is an alloy of iron and carbon, which comprises adding chromium and nickel. Thus, “18/10 stainless steel” means that there is 18% chromium and 10% nickel in your utensil. Stainless steel cookwares are a healthy and stable material, cheaper than cast iron.

Iron Stoves

The iron stoves existed for very long. If they have been a little neglected in homes, they are still used in the kitchens of professionals. Advantages: very affordable price, homogeneous heat diffusion and well-done cooking!

And ceramic stoves and pans?

Presented as ecological kitchen utensils, stoves, pans, saucepans, casseroles, etc. adorned with a ceramic coating are fragile, and therefore not durable. Very quickly, it cracks, putting food in contact with metals that sometimes cause problems, such as aluminum.

Cooking In Stainless Steel Pans – How Is It Done?

We will say things as they are: cooking with stainless steel is not as simple at first as cooking with Teflon coated utensils, it requires learning to cook with them. However, it does not mean that it is not worth learning to cook with stainless steel utensils; it is worth learning for the durability and health benefits that this type of utensils has.

There is a very strong myth spread by some businesses that sell pots and pans of this material: stainless steel is non-stick. Reality is more complicated than that. It is true that stainless steel has a less porous surface than other materials that do not have non-stick coatings, however, if a pan is not used at the correct temperature and if certain types of food are cooked without the proper amount of water or fat to avoid sticking, those foods will end up sticking.

Speaking specifically about cooking in pans, which is the type of cooking that involves greater complexity with stainless steel, we see that there are two important factors to consider: control the correct temperature of the pan and the type of food we cook in the Stainless steel utensils.

The temperature of the pan when cooking

Making food in stainless steel at a uniform and correct temperature is very important to prevent it from sticking when cooked. This should be done every time you cook something in this type of pan, and you can follow the following steps:

  • Place the pan on the stove and heat it
  • After a short time, to measure the correct temperature of the pan, throw drops of water into the pan and observe the reaction of the water when touching the pan.
  • If the drops evaporate when touched, the pan is not yet at the correct temperature and should be heated a moment longer.
  • If the droplets falling into the pan are round as spheres and can be moved by tilting the pan easily without evaporating immediately, the pan is at the optimum temperature.
  • Now, the water should be removed from the hot pan with absorbent paper.
  • If you are going to cook foods that tend to stick to the pan, add oil to the pan and distribute it. If you do not need very high heat to reduce the power of the stove a little.
  • Finally, add the food and start cooking.

Types of foods and how to cook them

Now that you know one of the important factors to properly cook in Stainless steel kitchenware, the correct temperature, it is important to understand that despite the correct heating of the pan, not all foods will respond to heat in the same way and still there are some that can stick.

Foods according to the content of fat or water that they have in their composition are more likely to stick to a pan. Those with higher fat and water in their composition can be classified as wet foods, while those with little water or fat in their composition can be called dry foods.

As a general rule with few exceptions, dry foods stick more than wet foods and require the coating of the pan with some type of fat. On the other hand, wet foods do not need much extra fat in the pan to cook without sticking to the material and can even be cooked only with the fat that comes off the food if the pan is in an optimum temperature state.

What Is Low Temperature Cooking?

Concretely it is a braising with very little water. It is therefore up to 95° C, but for some, it should preferably be closer to 60-70° C. Made from a natural water cycle, this type of cooking is favored by a temperature differential inside the cooking utensil itself. In this case, a thick bottom will accumulate a lot of heat, but it will diffuse more slowly at the top of the utensil because of the thick body of the utensil.

This configuration favors the condensation of the water at the top of the utensil because the colder it falls on the food. This natural water cycle, which takes place at moderate temperatures, keeps all the benefits of food, vitamins, and flavors.

In order for this type of cooking to take place under optimal conditions, it is necessary to avoid evaporation of the water. A heavy and well-sealed lid is necessary. It should be noted that cooking will also be longer.

Pro reactive, fast and precise cooking: integrated bottom and multilayer

I want to cook like a pro and perform precise cooking, and this is the type of stainless steel cookware I need!

With these multiple layers, in direct contact with the heat source, these utensils will heat quickly and evenly. The heat will diffuse impeccably on the entire pan or pan. Ideal for cooking meats or vegetables well seized, multilayer stainless steel ranges allow excellent control of cooking. Indeed, once the heat source lowered, these hyper-reactive materials will cool as quickly.

For example, you can make a caramel easy by starting at high heat and then lowering the temperature at the right time.

This type of Stainless steel kitchenware can also be adapted to cook long cooking heat will spread evenly over the entire pan, the pot or the pot.

However, for the same reason, these products are less suitable for low-temperature cooking. The temperature differential between the bottom and the top of the pan is not optimized for that.

If you have never cooked in Stainless steel kitchenware, here are some tips that will help you. You can cook meat, vegetables without fat. First, heat your stove on high heat, then add a few drops of water. If the drops of water roll on the surface of the pan then it is at a suitable temperature. Lower the heat to half and then add the vegetables. If the drops of water stat of evaporating and sizzle, you need to wait a little longer as the stove is not hot.

We always cook on low heat in a stainless steel pan. If you are cooking meat, do not return it immediately as it will hang. It is necessary to wait until the juices are released to be able to replace it. If your vegetables have hung up, you can add some water and scrape with a wooden spatula.

Recommended Stainless Steel Utensils

If we enter a kitchen, we find pots, pans, woks, saucepans, skimmers and other kitchen utensils made with different elements.

This sometimes more than a benefit is a headache when choosing which one to buy.

In a previous post, we already talked about copper utensils in the kitchen, so this time, we will tell you more about another of the most used: steel.

Steel

Once we get involved in the matter, we will see that there are two main types of steel according to the tools.

We Show You Some Steel Utensils Can Not Miss In Your Kitchen

We are all aware of the importance of cooking utensils when it comes to cooking. It depends on them that we can serve the food in an adequate and hygienic way. Ideally, they also have a good resistance and are easy to clean, because if we do not use quality products, with each use they will lose properties and then they will be transferred to the food.

In our section of stainless steel utensils, you will find a wide variety of products for cooking. If you have a restaurant and kitchens continuously, have the best utensils is your responsibility to give a good service to your customers.

Most Recommended Stainless Steel Kitchen Utensils

There are many kinds of kitchenware you may need. The stainless steel ones are the most durable, resistant and of the highest quality, since they facilitate a good cleaning and do not rust with use when put in contact with hot liquids.

Let’s see some of the ones that you cannot miss in your restaurant:

Ladle: very useful to serve broths, soups, creams, and sauces of all kinds. With a long stick and a deep cavity, it is an essential utensil that you should definitely have in your kitchen.

Skimmer: although we commonly use it to remove food from the pan or pan, the skimmer also has the function of frothing, or in other words, removing the remaining foam in liquids and broths when cooking.

Spatula: it can be perforated or not perforated; it is a very useful instrument to serve tortillas, pizzas and other foods that can easily break.

Shovel: it is similar to the spatula, but of a larger size, it is ideal for serving fish, which can be easily disarmed when transferring from the pan to the plate.

Deep spoon: the deep spoon, unlike the clay, has an oval shape and not as deep as the clay. It can be used to transfer liquids from one utensil to another, for example, soups, purées, and sauces.

Fork: it has a handle and a head with two or three long teeth. It can be used for example to serve different types of pasta and allow us to fix and hold food without slipping easily, as would happen with another utensil.

Blender: the blender is important for beating, mixing and kneading soft foods, such as eggs, potatoes or fruit.

Strainers: very important to be able to separate the water or sauce with which it has been cooked, from the food that we want to extract from the saucepan.

Of course, these are not the only kitchen utensils you need to have: knives, openers, gauges and other items are also important.

How Many Elements Of These Do You Need?

As many cooks as there are in your kitchen, so that at no time no cook should wait for someone else to finish using it. It is also convenient, as a precaution, to have enough spare parts in case one of these elements has been used and has not yet been washed for the next use, so that productivity in the kitchen is not lost due to not having enough utensils.

Aluminum Dishes: Myths And Reality

Aluminum dishes are extremely popular, and there are many logical explanations for this. It is inexpensive, it is fairly light, in most cases it has a fairly nice design, it is very convenient to store and wash it. Aluminum conducts heat well and if high-quality aluminum cookware, the dishes in it are very tasty.

However, there is a downside: the debate on the possible harm of aluminum has not stopped until now, scientists have still not reached consensus, and there is no exhaustive answer to the question of the safety of aluminum as a material for making kitchenware. That is why the issue has become overgrown with an extraordinary amount of myths, some of them are quite dense, and therefore we consider it our duty to debunk some such myths.

Aluminum: Benefit or Harm

Myth one. Aluminum cookware is unconditionally unhealthy.

No, this is not at all the case. The damage to aluminum cookware produced today by major manufacturers of kitchen utensils have not been proven at all and does not have any scientific basis. Of course, it is better not to cook in pure Aluminum cookware: but you probably won’t get it, because there is a special oxide film on the surface of aluminum cookware that literally “won’t let” you get directly to the material.

The second myth. In the aluminum, dishes cannot be stored food.

No, such food is not dangerous, but if you keep food in the refrigerator in an aluminum dish for a long time, then most likely, its taste will change for the worse. Therefore, after cooking it is better to shift the food in ceramics or glass.

The third myth. Aluminum dishes are not subject to corrosion.

And this is true. Aluminum dishes do not really rust, and this is another plus in her piggy bank.

Myth Four. Aluminum dishes are too fragile.

It cannot be called fragile in the classical sense of the word; it is rather flexible. Therefore, when choosing aluminum dishes, be sure to pay attention to the thickness of the bottom and walls: the thicker they are, the more durable such dishes will be.

The fifth myth. Food burnt in an aluminum dish cannot be eaten.

In fact, it is not desirable to eat it, but the unambiguous harm, in this case, is not proven.

Thus, it can be said that Hard anodized cookware is still not dangerous, but in its operation, it is still necessary to observe some precautions.

What else you need to know about aluminum cookware

  • It deforms quickly enough, so you need to use it as carefully as possible.
  • Aluminum dishes can be washed in the dishwasher.
  • When deforming the inner part of aluminum cookware, it is better not to use it – in this case, the risk of toxicity really increases.
  • Aluminum pans are ideal for boiling milk and making cereals: the contents will not burn.
  • For the purification of aluminum, utensils should use the most gentle, delicate means. Wash should be immediately after use, not accumulating dishes in the sink.
  • It is better to choose the aluminum dishes, which are additionally covered with protective or non-stick coatings.
  • Despite the appearance on the market of kitchen utensils of new, progressive materials, including those with different non-stick properties, aluminum does not give up its positions and can easily compete with them. In general, aluminum cookware is a classic that should be present in the kitchen of every hostess.

Stainless Steel Cooking Utensils: How To Choose?

Understand, navigate, and choose the most suitable. As usual, we try to give you a lot of information to make the right choice, the one that suits you.

1- Understanding the different types of stainless steel

Is 18/8 stainless steel less good than 18/10 stainless steel? Is it necessary to buy stainless steel 18/10 (pledge quality?) Before answering these questions, it is important to know what stainless steel is.

Stainless steel is an iron alloy to which is added chromium. It is the proportion of chromium that comes first in the title of steel. In the culinary field, it is generally 18%.

Why this proportion? Simply because it offers steel a very high resistance to corrosion. It is chromium (more precisely chromium oxide) that allows the stainless steel to become stainless.

Now that we get Stainless steel kitchenware, we are faced with another problem: the impact resistance. Indeed, with this type of alloy, the steel becomes too hard and particularly brittle. That’s why we add nickel. Although this metal can cringe because it is particularly allergenic, it has a very important function to obtain quality steel. It makes it possible to give ductility to steel, that is to say of flexibility and therefore of resistance. It is how one can obtain particularly robust and durable kitchen utensils.

2- Stainless steel pans and stainless steel pans with integrated bottom: what to choose?

Above all, it is important to note that stainless steel is not an excellent heat conductor. Indeed, as we saw above, stainless steel is an alloy in which iron is associated with other components. Of course, the conductivity of the iron is diminished. That’s why, on quality stainless steel ranges, we can often see a very thick bottom called classic or encapsulated sandwich bottom.

Integrated and multilayered background

We talk about integrated bottom simply when the cookware is designed in one piece.

Several layers of metals are superimposed, pressed and stamped to form a single piece. This is the case of the copper and stainless steel ranges. But also steel utensils composed of alternating stainless steel-aluminum-stainless ranging from 3 to 7 layers.

3- How to choose my stainless steel cookware?

Even if you can cook everything in any stainless steel stove or saucepan, the difference in design will have a real impact on the types of cooking you want to do.

To cook in a classic way

Opt for a sufficiently thick utensil (skirt and bottom) to have a durable product that cooks evenly. In short, a classic range but quality, pro or guarantee 25 years.

To cook on a daily basis, optimizing its long cooking and low temperatures

Choose a high-end product, semi-pro bottom, and very thick skirt. Robust and durable, this type of cookware will also heat up a bit more slowly. On the other hand, it will store the heat optimally, and it will allow continuing cooking over low heat.

It is a perfect design for cooking long, braised or simmered. For fans of low-temperature cooking, this is by far the most appropriate. Of course, this type of kitchenware will also allow you to cook daily, in a classic way.

Kitchen Utensils: Which Materials Are Safe?

Steel is valid for all uses, wood not to burn and spoil pots, silicone is ideal for oven preparations, while aluminum is used to cook quickly and at high temperatures. Depending on the dish you want to prepare, choose the right utensil and pot to get a better result in complete safety.

Aluminum only for cooks

If you are not a skilled chef, do not use aluminum utensils because the risks of burning dinner are very high. Aluminum is the best conductor of heat and ensures rapid and optimal cooking for any preparation. This is why it is used in the kitchens of the restaurants: even if the aluminum pans have non-stick properties, the food tends to stick and cannot be put in the dishwasher. In addition, it is better not to use aluminum in prolonged contact with acidic foods such as tomatoes, lemon or vinegar, to avoid possible transmission of metal particles to foods.

Pots: thick bottom and stainless steel

Take the centimeter and measure the bottom of your pot, if it is not at least 3 mm high do not use it on the stove over high heat, or use it only to boil the water of the pasta.

Stainless steel utensils are by far the most widely used material for the pots for domestic use, the best is to 18/10 stainless steel that contains 18% chromium and 10% nickel. But steel is not a good conductor of heat, the walls of stainless steel cookware overheat easily and risk burning the food if it comes into contact with the flame. For this reason, many have a thick aluminum base.

Silicone: eye on first use

Practical, colorful, light, dishwasher safe, resistant to low and high temperatures, silicone has entered the kitchen forcefully because of these undoubted qualities. Used especially for baking trays and utensils such as spoons and spatulas is a safe material, provided it is of high quality (platinum silicone) and at first use, it is advisable to wash in the dishwasher and a cooking test with a mixture of flour, oil, and yeast then you’ll throw away. This is to avoid any processing residues that could move on food the first time the mold is used.

Kitchen utensils: which to choose?

Although they are less easy to clean, for cooking you prefer spoons, forks and wooden spatulas rather than plastic. Wood is a natural material that resists high temperatures, while plastic with heat tends to warp and deteriorates easily.

Wood utensils avoid burns, do not damage pots and non-stick coatings, but because of its porosity, wood tends to absorb odors and food so the tools must be washed carefully. In particular, in the case of wooden cutting boards, it is better to use a different one for meat, fish, and vegetables. More practical the spoons and ladles of steel, which must, however, have the handle covered with plastic, to avoid burns.

Use Of Steel In Kitchen Utensil

If we enter a kitchen, we can find pots, pans, woks, saucepans, skimmers and other kitchen utensils made with different materials.

This sometimes more than an advantage is a headache when choosing which one to buy.

STEEL

Once we get into the matter, we will see that there are two main types of steel according to the tools we look for: stainless steel and carbon steel.

STAINLESS STEEL

Nowadays it is probably the most used metal in kitchens since it is very resistant and this property gives it excellent durability. Stainless steel is composed of an amalgam of chromium, iron and other metals such as nickel. The majority of the stainless steel is 18/8 steel, or what is the same, that is composed of 18 steel and eight nickel parts. But the highest quality, hardest, rust-resistant and bright stainless steel is made up of 18 steel and ten chrome parts and is known as 18/10.

Although Stainless steel kitchenware alone is not as good a transmitter of heat as other materials, this is not a problem, since pots, pans, pans and quality saucepans made with this material, have a thermal bottom or an inner layer of copper, aluminum or some silver alloy that facilitates its heating and the transmission of this to food.

The hardness of the stainless steel makes the utensils very resistant to high temperatures and falls or bumps. Its drawback is that the food can stick, mainly if the manufacturing is not quality and are not well polished or the thermal bottom is not well sealed.

Stainless steel is not corrosive and does not react with acid or alkaline substances, so pots, pans, saucepans, and steel pans are suitable for cooking any food. Also, since it is not a porous material, it does not pick up odors or flavors. And thanks to the stability of its alloy it is a very safe material, which does not give off any substance during its use in the kitchen.

Also, cleaning and care of Stainless steel utensils is simple, because if something stays attached, it will quickly come out just by filling the container with water and mild detergent and leaving it to soak for a while, never using abrasive scouring pads that damage the interior polish.

Most stainless steel goes to all types of fire, including induction, but it is advisable to consult the supplier’s instructions to make sure.

POLISHED STEEL OR CARBON STEEL

It is used for frying pans, woks and paellas (mainly) and like stainless steel is an alloy of iron and carbon, created with the purpose of improving the physical and chemical properties of iron. Like iron, it is a good conductor and transmitter of heat, for that reason those utensils do not require thermal bottom or an internal layer of another metal.

The food is not usually adhered to steel, as long as we have put an adequate amount of oil and have our utensil at the right temperature (between 145ºC and 160ºC).

Of course, over time you do not have to clean it aggressively and thus create your natural non-stick coating that will facilitate its use in the kitchen.