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.

Why You Need Stainless Steel Kitchenware?

12552887_802908863151612_9209425253355445029_n

Nowadays, stainless steel has become an essential part of modern life and cuisine. Not only is it ideal for the production and storage of food as it does not change the taste of these, but it has also become the ideal material thanks to its resistance to corrosion. That is why, thanks to the stainless steel cookware manufacturers, these products have become more useful, safe and beautiful. They have made stainless steel less harmful to our health by facilitating its use on a regular basis.

Easy to maintain and clean

  • Stainless steel items are very easy to maintain. You can keep its shine intact if you clean them with lukewarm water and dishwashers on a regular basis.
  • Compared to other materials, stainless steel needs much less cleaning time.
  • The stainless steel utensils are light and easy to maneuver. They are hard and resistant to scratches and stains. They last for much longer.
  • If you put them in the refrigerator, do not corrode.
  • Stainless steel utensils have the ability to fight off germs and bacteria due to their non-porous nature. This property makes them easier to disinfect and clean.

Wide range of designs

  • Nowadays, you can get stainless steel cookware with incredible designs that will help you improve the appearance of your kitchen.
  • In stores, you can get different models of stainless steel pots and pans. This wide range makes it easier for buyers to find products according to their culinary needs.

Durability

  • Steel is a material resistant to corrosion.
  • As we already mentioned, the durability of stainless steel items is one of the main reasons why most housewives love using this material.
  • If your items are made of stainless steel, you will not have to worry about buying new pots or pans; you can use them for a long time without fear of being damaged.
  • Cooking was never so easy
  • The kitchen utensils made of steel are easy to use.
  • Thanks to the fact that steel is a good conductor of heat, you will have a better fire distribution when cooking.
  • On the other hand, most of these modern goods come with tightly fitting lids so that heat loss during cooking can be prevented.
  • In addition, you can keep your meals warm while you serve them.
  • You only need little oil to cook.

Continue reading

Cooking With 18/10 Stainless Steel Utensils, Pots and Pans

Hard anodized

Hard anodized

Stainless steel is one of the most used materials in modern kitchen utensils like pots and pans. Stainless steel is durable, easy to sterilize and does not alter to contact with acids present in certain foods such as milk, meat, fruit, and vegetables. For this reason, products such as pots made of stainless steel New HSSC are the first choice when it comes to food and drink since in this type of steel are no chemicals that can move into the food during cooking.

Differences between steel 18/10 and 18/8

These steel are also known as 304, are part of the 300 series and are the two main types of stainless steel present in pots and kitchen utensils. The first number, 18, refers to the amount of chromium present in the steel, while the second number represents the amount of nickel. For example, 18/8 stainless steel contains 18% chrome and only 8% nickel.

Stainless steel 304 is also made of carbon; its quantity does not exceed 0.8% and at least 50% by iron. Chromium in stainless steel is used to protect iron from oxidation (rust), while nickel increases corrosion resistance so that the nickel content will be higher, the corrosion-resistant steel will be more resistant.

Stainless steel pans

Stainless steel is a good option for pots and pans, but unfortunately, it is not a big heat conductor. If this is not a problem for oven baking trays, the same cannot be said for pots and pans, which is why the new HSSC stainless steel cooker is distinguished by its three-layer format. It consists of a core of aluminum Continue reading