Cooking food has necessarily led man to manufacture cooking utensils that are always better suited to his needs and his way of life, using a wide variety of materials.
From the clay used by our ancestors to the new nanoparticle coatings, the transformation of firing equipment has inevitably followed the tracks of new technologies.
Thus, most often seduced by ever more innovative practical characteristics, the user has hardly questioned the possible effects of the material on his food or his health.
The choice of organic food to guarantee better health has recently raised new questions, particularly about the stability of the material used for cooking utensils.
Today, stainless steel dishes can be found in the kitchen of almost every housewife. It is beautiful and comfortable, and the range of such dishes is quite wide.
Stainless steel is an alloy of iron and carbon, it differs from ordinary steel by a chromium content greater than or equal to 10.5%. Some specific stainless steel also contain nickel.
For the production of stainless steel cookware, steel “18/10” is most often used. These numbers mean the content of chromium and nickel.
As told by Stainless steel utensils manufacturers, the precise grade in the classification of stainless steels exhibits intrinsic properties such as food neutrality and high corrosion resistance. Because of its qualities, it is used for surgical equipment, in the food processing chain, particularly in acidic environments (wine making, etc.).
The bottom of modern stainless steel dishes is usually made of two layers of stainless steel, between them there is a layer of aluminum (less often copper, since it is more expensive).
Sometimes there may be a third layer of steel and another heat-conducting layer; in some models of pots, the aluminum or copper layer is located not only on the bottom, but also on the walls. Food in pots that have a heat-conducting layer on the sides will cook faster.
Stainless steel cookware can be cast or stamped. Stamped dishes are cheaper, so they sell much better. Cast cookware is more expensive and is used by professionals. It serves much longer than stamped and has better consumer characteristics.
The non-stick coating in stainless steel cookware is usually “Teflon”, not very durable. Cast cookware may have a more durable non-stick coating.
The stainless steel utensils are perfect for home cooking- this new trend is winning the hearts of customers around the world. Stainless steel tiffins look stylish and aesthetically pleasing, stainless steel is not afraid of temperature extremes and exposure to household chemicals.
The long service life of stainless steel utensils is another plus in favor of this material, they will serve for more than a dozen years and will retain their excellent appearance!
THE RELIABILITY OF 18/10 STAINLESS STEEL
Neutrality in contact with food
- During cooking, for storing in containers
- No oxidation, neither of the material nor of the food.
- Resists temperature variations.
- Baking possible in the oven.
- Storage in the refrigerator
- There is no emanation from overheating, no debris or crack from impact or drop.
Stability of components
- Unalterable. Easy to maintain.
- This material does not deteriorate.
- Not afraid of scratches.
- No porosity because the polishing is very fine.
- A healthy and durable material for the safety of your food.