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.
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.
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.