Hard anodized cookware

Encapsulated Bottom And Stainless Steel Cookware

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In recent decades, stainless steel cookware is becoming more and more popular not only among housewives, but also among professional chefs. The increased interest of buyers in this product is due to its high performance and aesthetic appearance.

stainless-steel-vs-nonstick-cookware

Stainless steel cookware gained recognition only at the end of the 20th century, but today it is in great demand worldwide. It is not wrong to say that stainless steel cookware is currently the leader in popularity.

However, the fact that it is so popular with consumers is easily explained by its merits.

Benefits of stainless steel cookware

  • Modern stainless steel cookware is durable, thanks to the double bottom and thick walls, it can serve you and your children for a century and then go to the smelter to be “reborn” and continue its mission in the kitchen.
  • The pots and pans made of stainless steel do not deform, do not scratch, do not deteriorate even after many years of use.
  • Stainless steel is a highly hygienic material. Thanks to the flawless polishing without cracks or scratches, germs and bacteria do not accumulate on the surfaces of pots and pans.
  • For decades, stainless steel cookware retains its impeccable appearance: it does not rust or deteriorate.
  • Hard anodized cookware are very easy to care for.
  • Encapsulated bottom

You ask, why, then, our grandmothers did not use stainless steel dishes? The answer is simple: the triple bottom had not yet been invented in their time. As you know, stainless steel has scanty thermal conductivity, and therefore pans with a thin stainless steel bottom heat up poorly and distribute heat unevenly.

Of course, people did not like the dishes on which everything was always burning, and the thin bottom of which quickly deformed under the influence of high temperatures.

So the stainless steel cookware owes 90% of its success to 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 heat-conducting layer of aluminum or copper between them. Aluminum is more often used in the manufacture of thermal storage bottom, but only because it is cheaper than copper.

A distinctive feature of the five-layer bottom is the integration of a steel disc made of carbon steel with a thickness of 1-2.5 mm into the aluminum heat-distribution layer.

The capsulated bottom of pots is made in two ways:

  • High-temperature soldering method
  • By diffusion welding
  • The encapsulated stainless steel bottom has a number of advantages:
  • Prevents food from burning,
  • Makes it possible to cook without unnecessary fats and oils, so that the food is healthy and wholesome;
  • Saves the energy of the stove (the burner can be turned off a few minutes before the food is ready: the heat-accumulating bottom will replace the fire) and preserves useful microelements and vitamins.

In addition to corrosion resistance, Stainless steel dinner set, which has excellent heat resistance, workability, and strength, is easy to maintain, so it is widely used especially in the kitchen industry.

Stainless Steel Pans, Healthier And More Respectful of the Environment

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If you buy organic foods, cook them in ecological pans, free of toxic substances. So prefer stainless stoves and pans!

What kitchen utensils to prefer when you want to cook healthy? For our pots and pans, all materials, it is the stainless steel that we prefer!

Dimensions, use, and accessories

Are you looking for pans suitable for gas cooking? Induction? Generally, stainless steel utensils adapt well to all types of cooking. You can easily check it on the technical sheet of each item for sale. You will find, for example, the words “all fires”, “all fires except induction,” or “all fires including induction”.

How many pans do you really need? Some brands offer batches of four or even five different sizes of pans. Are you really going to use them all, or is it better to invest in one or two models of better quality than the coveted set? The advantage of lots with a removable handle is that it benefits from a stacking system that makes them very compact.

The stainless steel cooking utensils will bring you many satisfactions during your cooking sessions: besides being beautiful, they will go a long way with you. Take the necessary time to choose the item(s) corresponding to your needs, your habits, and your tastes. For example, opt for stainless steel pans with a removable handle if you want to optimize the storage of your utensils. Do not be fooled by the price differences between some models that look similar: you now have enough evidence to recognize quality products.

Stainless steel pans, less toxic

Stainless steel utensil is an alloy of nickel, steel, and chrome. The pots and pans thick stainless bottom possible to distribute heat evenly on the surface of the pan and boiled for stew or steam, but also a barbecue.

Generally, stainless steel cookware is made from 18/10 alloy, 18% chromium, and 10% nickel. It is no coincidence that collective kitchens (hospital, school, etc.) very often choose stainless steel: the 18/10 composition stabilizes nickel and chromium, which do not pass through the food, unlike aluminum, for example.

The stainless steel pans have several advantages: they are almost indestructible; they are easy to clean (even having attached to the bottom) and therefore require little detergents. In addition, they are often made from recycled metals. Their disadvantage: you often have to put a lot of fat so that they do not attach and they can be quite heavy.

How to choose ecological pans?

Some tips for choosing your ecological and healthy cookware: are therefore preferred in stainless steel or cast iron, without non-stick coating. Prefer Hard anodized cookware with a thick bottom and a stainless steel handle; they will last longer.

If you properly maintain your stainless steel utensils, they will last a very long time. Do not neglect this aspect of things, especially if you have a dishwasher. Check that its use will not damage your pans.

Eco-Friendly Cookware Without Endocrine Disruptors

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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?

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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.

Aluminum Dishes: Myths And Reality

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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 Cookware: How to Purchase?

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The stainless-steel cookware is indispensable in many professional kitchens. It is almost indestructible, can withstand feverish temperature and is also very versatile when used correctly. Here, you will learn everything about material and purchase of stainless steel plates and utensils.

Nickel in stainless steel pans: problematic for allergy sufferers? Many stainless steel containers consist partly of nickel. Studies have shown that nickel can be used in food. If you are worried that you might have problems with stainless steel pans, you can resort to hard anodized cookware from Steel Bartan manufacturers.

Advantages of Stainless Steel Tiffin:

  • Pretty tough
  • Stores a large amount of heat
  • There is no taste for the food

Disadvantages:

  • Relatively heavy
  • Poor thermal conductivity

Floors in stainless steel gift items: Stainless steel has a very low thermal conductivity compared to aluminum cookware. This means that a pure stainless steel pot would have vast temperature differences when heating on the stove: at the points in contact with the heat source, it gets very hot, in the other places it takes much longer.

For this reason, all stainless steel pans have a bottom of a metal that conducts better. In most cases, the aluminum, more rarely copper, as copper is much more expensive. This material can be incorporated in three ways:

All-Clad: this type of conductive metal is also found in the edge

With core: in this type, a metal core is embedded between two steel layers, but you cannot see it

Disc bottom: Here you can see the metal plate, which provides the heat distribution in the pan Disc bottom and stainless steel pans with core behave very similar. With All-Clad, the edge Continue reading →

Why You Need Stainless Steel Kitchenware?

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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

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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 →

Tips for Choosing Your Kitchen Utensils

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The material, the coating, the thickness, the shape and, of course, what we intend to cook!

What material?

Aluminum

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It is lighter to handle utensils that heat quickly and evenly. It adapts to all types of kitchen utensils and accepts both ceramic coatings and conventional anti-adherent coatings.

Excellent heat conductor ensures a homogenous temperature distribution throughout the cooking surface. Aluminum can be used for all heat sources, although a stainless steel ferromagnetic disk is required to be compatible with induction.

There are different manufacturing methods for aluminum utensils:

  • Pressing: It is a disc that is formed by means of a press of the order of one hundred tons. With this system, there is a great risk of deformation over time. It is also impossible to differentiate the thicknesses of the bottom and the wall.
  • Forged: Same manufacturing principle in pressing but pressed using a pressure of several thousand tons. This method allows obtaining the wall thickness in the order of 3 to 5 millimeters.
  • Aluminum “cast”: The aluminum is melted at 700 °C and injected into a pressure mold. This technique allows to vary the thickness of the required raw material for example of the bottom or the walls and ensures a perfect dimensional stability due to the absence of mechanical tension. Ideal for intensive use.

Steel

Stainless steel utensil is resistant to scratches and suitable for high temperature but poor Continue reading →

Heavy Anodized Aluminum Cookware

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Heavy anodized dishes are a common name for metal pots and pans made of electrochemically toughened aluminum.

Kanchan dinner set

Kanchan dinner set

This name of the dishes came from the English from “hard anodized aluminum cookware”. It would be more correct to say a hard anodized coating and not heavily anodized. Because “Hard” is used to emphasize that the thickness and strength of the anodizing layer is greater than that of other anodized aluminum coatings and “hard.” In this case, the severity or complexity of anodizing is not relevant.

For the curious – about heavy anodizing

The process of heavy anodizing was originally developed for use in the restaurant industry. Chefs needed light and wear-resistant pans, for cooking a large number of dishes a day.

The acid is then cooled to the freezing point of water. The electric current drastically increases, resulting in a heavily anodized aluminum surface, which is twice as hard as stainless steel .

Advantages of heavily anodized cookware

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Dishes made from heavily anodized aluminum have a significantly longer service life compared to dishes with a traditional non-stick coating, and this coating has practically no pores. It is this – almost complete absence of pores, which allows it to withstand the adherence of food to it, even if the food is absorbed or burnt.

At present, the resistance to corrosion and scratches, heavily anodized Continue reading →