Why Stainless Steel Utensils Suit Better In The Kitchen?

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.

Longevity

  • 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.

Stainless Steel Utensils: Healthy and Effective

Stainless steel is the common name of all the steel alloys, which are rust resistant. This element is designed in such a manner that it can survive in corrosive environments. The metal contains chromium that develops a layer of chromium oxide on the surface, making it rust resistant. It is commonly used for making utensils and other home appliances. Masses in quest of purchasing home appliances, look for fashionable materials which are sturdy, strong, durable and long lasting. Owing to the reason, homemakers choose utensils made up of stainless steel for their kitchen purposes. The properties of the alloy make stainless steel utensils the best cooking chores.

Some Properties of Stainless Steel

Some of the main characteristics of stainless steel utensils that separate it from other metals are –

Acids and Bases – This alloy is generally very highly resistant from acid attacks. Though it cannot resist the effect of all the acids, it stops the food from reacting with most of the hazardous chemicals. The element does not get affected by almost all the bases, at high concentration and temperatures.

Durability – The vessels made of this alloy almost last forever because of their properties. They are heavy-duty and long lasting.

Appearance – Steel cook wares are quite fashionable at a glance, as they attract eyes of every individual. Their shiny surface is the cheese on the pizza.

Light weight – Compared to cast iron and carbon steel, these elements are much lighter. This makes them easy to move from one place to another.

Easy to clean – stainless steel vessels are very simple to clean; as they are non porous and all the dust and dirt can be removed effortlessly by wiping off with a soft cloth.

Stainless Steel Vessels are Hygienic

hard anodized cook wares

Cook wares made up of steel are very hygienic to the health of an individual. They are non porous and do not allow any bacterial damage to the food. These utensils are non sticky, so they don’t allow a dish to get sticked to the bottom and spoil the taste of the cuisine. Their property of non rusting maintains the flavor of the foodstuff. Stainless steels utensils are highly inert in nature and they remain unaffected by the alkalinity and acidity of the surroundings. These elements keep food fresh for a long period of time. In recent time, stainless steel utensils are getting tough competition from hard anodized cook wares because they possess almost same chemical characteristics.