Stainless steel ware was recognized only at the end of the XX century, but today it is in high demand both in the Russian and European dishware markets. It can be safely stated that at present stainless steel cookware is the leader in popularity.
However, the fact that it enjoys such success among consumers is easily explained by its merits. Then we’ll take a closer look at them, and also give tips on how to choose stainless steel cookware and how to properly care for it.
Advantages of stainless steel cookware
Modern stainless steel cookware is durable. She can serve you and your children for a century, and then go into a meltdown to “re-born” and continue her mission in the kitchen.
Stainless steel is a very durable material. Thanks to the double bottom and thick walls, such pans, and frying pans do not deform, scratch or break even after years of use. Many brands of stainless steel cookware can be used on all types of plates, including glass ceramic and induction.
Stainless steel- a material with an immaculate surface. Due to perfect polishing without cracks and scratches, on the surface of pots and pans, microbes and bacteria do not accumulate.
Stainless steel cookware for decades preserves an excellent appearance: it does not rust, it does not deteriorate.
Taking care of casseroles and stainless steel frying pans are straightforward.
You may ask, why did not our grandmothers use our stainless steel utensils? The answer is simple: in their time they have not yet invented a triple bottom. As you know, stainless steel has a meager thermal conductivity, and therefore pots with a thin base of stainless steel heat up badly and distribute heat unevenly. Of course, people did not like the dishes on which everything burned forever and the thin bottom of which quickly deformed under the influence of high temperatures.
So the Stainless steel plates is 90% due to its success in 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 thermally conductive layer of aluminum or copper between them. Aluminum is more often used in the manufacture of the thermo-accumulating bottom, but only because it is cheaper than copper. A distinctive feature of the five-layered bottom is the integration into the aluminum heat distribution layer of a steel disc made of carbon steel with a thickness of 1 to 2.5 mm.
Capsulated bottom of pots are made in two ways:
- High-temperature soldering
- The way of diffusion welding
The encapsulated bottom of stainless steel cookware has some advantages:
- Prevents the burning of food,
- Gives the opportunity to cook without excess fats and oils, due to which the food turns out to be healthy and useful;
- Saves the energy of the plate (it can be turned off a few minutes before the food is ready: the thermo-accumulating bottom will replace the fire) and preserves the beneficial microelements and vitamins.