Stainless cookware is undoubtedly present in every kitchen – at least one saucepan from the hostess is there. And as for spoons and pots and say nothing – proper kitchen utensils are made only of anticorrosive alloys. Well, let’s consider it more carefully: is it so good in everyday life, what metals do it from, and whether it is worth believing everything that the producers themselves write on the packages.
Stainless steel cookware is not just beautiful in the kitchen, and it also has some specific advantages:
Durability – and the account here goes on for decades. This is due not only to corrosion resistance but also to the strength of the walls of the dishes. It will never break from a forceful impact like cast iron, and it is tough to crush it, unlike copper or more affordable aluminum.
Hygiene is the smooth surface of Stainless steel dinner sets, and the absence of any pores makes it possible to wash pots and pans from stainless steel correctly. Although this does not mean that the dishes can be tipped with impunity by a metal scraper, leaving scratches on the polish.
Possibility to use with any ovens (except, of course, microwave). Most modern models initially come with a ferrite bottom, which allows them to “make friends” even with induction cookers.
However, there are drawbacks to such wonderful utensils. Due to the uneven distribution of temperature, food in thin-walled appliances often burns. A very thick bottom can solve part of the problem. Although it is cheaper to make it multilayered, hiding between the two thin contours of steel, an aluminum or copper disk.
Even if you do not have allergies to this metal, storing foods in stainless steel utensils is highly undesirable, so that the nickel content in the prepared dishes does not exceed the norm. That is, you have made something delicious – just put it into another, more suitable container.
But stainless steel is different, so it’s not worth to focus on just a mirror shine. Alloyed alloys for the production of dishes can be used in a variety of ways.
18/10 (or Aisi 304) is austenitic steel, which is used to make only the best cookware. European manufacturers often use it for elite cutlery.
201 or 202 – the so-called medical or surgical steel, is only suitable for cheap utensils. These alloys contain much less nickel, which producers partially replace manganese. The best of them are cookware, not intended for cooking on the stove: bowls, saucepans, and cutlery.
430 – Ferritic steel with a content of 17-27% chromium and already entirely without nickel. Whole dishes are not made of it, limited to the execution of the upper part of the multilayered bottom. However, for cutlery it also suits.
420 – Martensitic steel is used for making knives, because it is very hard, although because of its fragility it is difficult to process.
The way of production of stainless steel cookware by Steel Bartan manufacturers can also differ. Inexpensive utensils are made by stamping. But the cast, though less in demand because of its high cost, will last you much longer.