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.

Stainless Steel Cooking Utensils: How To Choose?

Understand, navigate, and choose the most suitable. As usual, we try to give you a lot of information to make the right choice, the one that suits you.

1- Understanding the different types of stainless steel

Is 18/8 stainless steel less good than 18/10 stainless steel? Is it necessary to buy stainless steel 18/10 (pledge quality?) Before answering these questions, it is important to know what stainless steel is.

Stainless steel is an iron alloy to which is added chromium. It is the proportion of chromium that comes first in the title of steel. In the culinary field, it is generally 18%.

Why this proportion? Simply because it offers steel a very high resistance to corrosion. It is chromium (more precisely chromium oxide) that allows the stainless steel to become stainless.

Now that we get Stainless steel kitchenware, we are faced with another problem: the impact resistance. Indeed, with this type of alloy, the steel becomes too hard and particularly brittle. That’s why we add nickel. Although this metal can cringe because it is particularly allergenic, it has a very important function to obtain quality steel. It makes it possible to give ductility to steel, that is to say of flexibility and therefore of resistance. It is how one can obtain particularly robust and durable kitchen utensils.

2- Stainless steel pans and stainless steel pans with integrated bottom: what to choose?

Above all, it is important to note that stainless steel is not an excellent heat conductor. Indeed, as we saw above, stainless steel is an alloy in which iron is associated with other components. Of course, the conductivity of the iron is diminished. That’s why, on quality stainless steel ranges, we can often see a very thick bottom called classic or encapsulated sandwich bottom.

Integrated and multilayered background

We talk about integrated bottom simply when the cookware is designed in one piece.

Several layers of metals are superimposed, pressed and stamped to form a single piece. This is the case of the copper and stainless steel ranges. But also steel utensils composed of alternating stainless steel-aluminum-stainless ranging from 3 to 7 layers.

3- How to choose my stainless steel cookware?

Even if you can cook everything in any stainless steel stove or saucepan, the difference in design will have a real impact on the types of cooking you want to do.

To cook in a classic way

Opt for a sufficiently thick utensil (skirt and bottom) to have a durable product that cooks evenly. In short, a classic range but quality, pro or guarantee 25 years.

To cook on a daily basis, optimizing its long cooking and low temperatures

Choose a high-end product, semi-pro bottom, and very thick skirt. Robust and durable, this type of cookware will also heat up a bit more slowly. On the other hand, it will store the heat optimally, and it will allow continuing cooking over low heat.

It is a perfect design for cooking long, braised or simmered. For fans of low-temperature cooking, this is by far the most appropriate. Of course, this type of kitchenware will also allow you to cook daily, in a classic way.

Use Of Steel In Kitchen Utensil

If we enter a kitchen, we can find pots, pans, woks, saucepans, skimmers and other kitchen utensils made with different materials.

This sometimes more than an advantage is a headache when choosing which one to buy.

STEEL

Once we get into the matter, we will see that there are two main types of steel according to the tools we look for: stainless steel and carbon steel.

STAINLESS STEEL

Nowadays it is probably the most used metal in kitchens since it is very resistant and this property gives it excellent durability. Stainless steel is composed of an amalgam of chromium, iron and other metals such as nickel. The majority of the stainless steel is 18/8 steel, or what is the same, that is composed of 18 steel and eight nickel parts. But the highest quality, hardest, rust-resistant and bright stainless steel is made up of 18 steel and ten chrome parts and is known as 18/10.

Although Stainless steel kitchenware alone is not as good a transmitter of heat as other materials, this is not a problem, since pots, pans, pans and quality saucepans made with this material, have a thermal bottom or an inner layer of copper, aluminum or some silver alloy that facilitates its heating and the transmission of this to food.

The hardness of the stainless steel makes the utensils very resistant to high temperatures and falls or bumps. Its drawback is that the food can stick, mainly if the manufacturing is not quality and are not well polished or the thermal bottom is not well sealed.

Stainless steel is not corrosive and does not react with acid or alkaline substances, so pots, pans, saucepans, and steel pans are suitable for cooking any food. Also, since it is not a porous material, it does not pick up odors or flavors. And thanks to the stability of its alloy it is a very safe material, which does not give off any substance during its use in the kitchen.

Also, cleaning and care of Stainless steel utensils is simple, because if something stays attached, it will quickly come out just by filling the container with water and mild detergent and leaving it to soak for a while, never using abrasive scouring pads that damage the interior polish.

Most stainless steel goes to all types of fire, including induction, but it is advisable to consult the supplier’s instructions to make sure.

POLISHED STEEL OR CARBON STEEL

It is used for frying pans, woks and paellas (mainly) and like stainless steel is an alloy of iron and carbon, created with the purpose of improving the physical and chemical properties of iron. Like iron, it is a good conductor and transmitter of heat, for that reason those utensils do not require thermal bottom or an internal layer of another metal.

The food is not usually adhered to steel, as long as we have put an adequate amount of oil and have our utensil at the right temperature (between 145ºC and 160ºC).

Of course, over time you do not have to clean it aggressively and thus create your natural non-stick coating that will facilitate its use in the kitchen.

Best Stainless Steel Pans and Pans

Today, stainless steel is the most frequently used materials in the manufacture of cooking tools, such as pots and pans, but also for the production of a wide range of other kitchen utensils. Thanks to its many characteristics, stainless steel is versatile and very safe from a sanitary point of view. It also has a high flexibility that makes it particularly suitable for certain types of processing that are used in modern mass production.

Pans and Pans in Steel: Main features

Suitable for both domestic and professional use, a stainless steel pot lends itself to different types of cooking. In particular, this material is ideal for boiling, drowning, bain-marie and cooking broths, soups, and soups.

In general, it is particularly suitable for all those preparations in which foods do not come directly into contact with the walls and bottom of the pot because they are immersed in a liquid.

Resistant and dishwasher safe at high temperatures, a Stainless steel cookware does not ruin even after contact with the most aggressive detergents or with sterilizing products. This is the leading cause of why this material is vital in all kitchens not intended for home use, such as school canteens, hospitals, and restaurants.

Generally, in the manufacture of dishes, stainless steel is used as a real construction material that forms the entire body of the pan. In some cases, the stainless steel pans are coated with a non-stick material, especially in the production of pans and pans.

To improve the thermal conductivity very often, an aluminum pad is added to the steel cookware, which enhances its performance and promotes uniform heat diffusion. This element is welded to the bottom or encapsulated inside.

Advantages Steel Pans

Hygienic safety: the excellent resistance to frequent washing and the attack of chemical agents present in detergents makes stainless steel pans compliant with the laws that identify the materials suitable for coming into contact with food, naturally including the latest HACCP standards.

Easy maintenance: a regular washing after every use is all that a steel pan needs. Detergents that are commonly found on the market are more than enough to keep the pots clean since Stainless steel utensils does not retain grease or odors.

Solidity and Longevity: extremely durable over time, steel is a material that suffers very little from wear. Even intensive use does not damage it; buying steel pots and pans means providing the kitchen with extremely reliable equipment because it is virtually eternal.

Stress resistance: A stainless steel pot does not fear humidity, corrosion, heat or sudden changes in temperature and can withstand knocks. Its compact and non-porous surface limits the risk of cracks or breakages.

  • Further recommendations for use:
  • Always use the correct size of the cooker corresponding to the measurement of the tool base. Too large a dimension will overheat the tool walls and handles.
  • If you are cooking on glass cooking tops, always lift the tool, avoiding to crawl in order not to scratch both.
  • Do not heat an empty pan.
  • If you use salt, always add it to the cooking liquid or hot food so it can melt completely. Do not pour directly onto the stainless steel surface as it can ruin the surface.

Professional Cookware: A Guide To Shapes And Uses

A guide to the shapes and uses of professional cookware is useful for those who, even at home, want to cook food in the best way: because cooking is an art that requires its specific tools!

No craftsman could do his job better if he did not have the “tools of the trade” available.

If we consider cooking as an artisanal activity, which requires knowledge and professionalism, then we can easily understand how, even in this field, we must take care to obtain the best tools. Right ingredients, elaborate recipes, and brilliant cooks are not enough: even the right pots are needed.

Professional cookware: a guide to shapes and uses

Stainless steel utensils are perhaps among the first that man has developed in the course of history.

But the pots, as we know them today, are a recent acquisition.

In antiquity, it was cooked in containers with a rounded shape, and mostly terracotta was used. It is only with the industrial revolution that the iron pots are built, then in aluminum, then in steel.

Professional Cookware, which are the most used forms in the kitchen today?

The first professional pot that we present is the saucepan. A full pan with high edges, which can be equipped with one or two handles. Once they were made of copper, because this metal is an excellent conductor of heat, today there are also the very efficient versions in stainless steel, aluminum, each with its specific characteristics.

Suitable for roasting, braising, au gratin and stewing, the saucepan has a multi-purpose function both on the hob and in the oven.

The version with handle is particularly appreciated for cooking Continue reading

How to Choose The Most Suitable Cookware For Your Needs?

Teflon, stainless steel, nonstick, ceramic: the world of cookware may seem nebulous for the uninitiated! If choosing cookware can seem trivial, so is the flavor of your dishes and your everyday behind the stove! This little guide should help you to see more clearly to make an informed choice.

Should we prefer a pan with nonstick coating, or prefer Stainless steel utensils to release the juices? Can we cook without fat? What maintenance later? So many questions that must be interrogated before going on the purchase, so that the investment does not become a constraint and fully meets your expectations.

Nonstick: a cook’s dream that goes up in smoke

Many (future) buyers think that a pan or nonstick pan will be less burdensome to use and maintain than another model. The food does not hang, and also, we cook more healthily since we do not need to add fat!

For a while, Teflon stoves and pans were on a roll. It is true that they did their job well, nothing resisted them! Only, heated to the too high temperature, the experts realized that Teflon released harmful fumes and therefore very toxic to health.

The fault with PTFE, the famous “magic” non-stick coating, and PFOA, a chemical glue that is used to fix the Teflon to the pan.

You will understand, the magic pan that does not adhere and does not require Continue reading

Buy Stainless Steel Cutlery For Your Kitchen Area

In the world of catering and hospitality materials play a significant role, professionals seek that their kitchens are equipped with durable and robust machinery able to withstand long hours of work for many years.

If we talk about equipment, it should be noted that Stainless steel utensil is still the star. It is a resistant element that ensures the use of the facilities for many years. Maybe it is something that is taken for granted, but for professionals, it is an essential element due to the investment involved in an installation of these characteristics.

For the daily lunch, you can use the stainless steel cutlery instead of the more expensive silver games. The stainless steel is a mixture of chromium, nickel, and iron. Metal provides the shine, while chromium protects against heat, corrosion, and stains. The stainless steel cutlery is durable and retains its shine for many years. Stainless steel does not require polishing.

  • Grade: Grades 18/0, 18/8 and 18/10 are numbers that you will find when buying cutlery made of stainless steel. The first number represents the chromium content, while the second is the nickel composition. Grade 18/0 does not contain nickel and will most likely bend when you try to serve hardened ice cream. The higher the nickel content, the longer the pieces will be, and the finish will be brighter.
  • When you look for high-quality Stainless steel cookware, always choose the combination 18/8. This means that it is 18% chromium and 8% nickel. The mix 18/10 is suitable for less formal and daily uses. Make sure you examine the quality of the stainless steel cutlery. Choose a game with smooth and polished ends.
  • Design or pattern: Choose a pattern design that matches your tableware, your dining room or your personality. There are several patterns in a myriad of manufacturers from which you can choose. From adorned with beads to flowers, from traditional to contemporary. Inevitably there will be a style that will catch your attention.
  • Size: You should also compare the stainless steel cutlery based on the scale. The service cutlery is the one that is most commonly used and is smaller than the dinner cutlery. The knife and the dinner fork are more significant in comparison to those of the service cutlery. Continental cutlery, which is frequently used in Europe, has the most substantial cutlery.
  • Cutlery: Five-piece cutlery is the most common set of cutlery. It can include spoons, forks, butter knife, meat knife, sugar spoons and a cake shovel. The set of twelve cutlery is ideal to start. For larger families or if you have frequent meetings, buy a more massive game.
  • Budget: Apart from the degree, the cost of the cutlery is determined by the design, the number of pieces of the game, as well as the manufacturer. Compare different games based on these factors. Then, purchase one that is within your budget.

When stainless steel cutlery is adequately cared for, it can last for a long time. Choose a game based on the grade, design, size, and number of cutlery that is in your budget. Hold the pieces in your hand to know how you feel. The cutlery should be comfortable to hold, neither too heavy nor too light. You should improve your dining experience and complement with all the other items on the table.

Benefits, Uses, and Care of Stainless Steel Utensils

The chefs, cooks or those people who love the art of cooking, always look for the best tools and utensils that allow them to make the best use.

Stainless steel is a casual term for metal alloys that constitute 10.5% or more of chromium (Cr) and more than 50% of iron (Fe). Although it is called “steel,” a better term for it is “highly resistant to stains.” A somewhat dark metal, which looks bright because it reflects light.

It is steel with high resistance to corrosion, since the chromium and other alloying metals have a high correlation with oxygen so that it reacts with it, establishing a passivating layer, thus preventing iron corrosion. However, this layer can be damaged by some acids, resulting in the iron being attacked and oxidized by intergranular elements or generalized pitting. Some types of stainless steel also comprise other alloying mechanisms; the main ones are nickel and molybdenum.

Benefits of stainless steel cookware:

  • Stainless steel cookware is considered as most hygienic for food preparation and very easy to clean since its only surface does not have pores or cracks that accumulate dirt and bacteria.
  • Stainless steel plates look attractive and require less care, since little seasoning is essential for longevity.
  • It will not affect the taste since it does not react with acidic foods during the preparation of food when cooking.
  • With proper care, stainless steel utensils have an expected life of more than 100 years and are also fully recyclable.
  • The stainless steel kitchenware gradually conserves the nutrients, employing the material and the protective layer of the bottom, this gives the suitable cooking to the foods with a minimum of water and to low fire, avoiding that by the high temperature they lose the nutritious values. We must prevent food from losing the vitamins and minerals in the water. The stainless steel pots allow the food to be steamed in the same juice, which also gives more pleasure.

Continue reading

Benefits, Uses, and Care of Stainless Steel Utensils

The chefs, cooks or those people who love the art of cooking, always look for the best tools and utensils that allow them to make the best use.

Stainless steel is a casual term for metal alloys that constitute 10.5% or more of chromium (Cr) and more than 50% of iron (Fe). Although it is called “steel,” a better term for it is “highly resistant to stains.” A somewhat dark metal, which looks bright because it reflects light.

It is steel with high resistance to corrosion, since the chromium and other alloying metals have a high correlation with oxygen so that it reacts with it, establishing a passivizing layer, thus preventing iron corrosion. However, this layer can be damaged by some acids, resulting in the iron being attacked and oxidized by inter granular elements or generalized pitting. Some types of stainless steel also comprise other alloying mechanisms; the main ones are nickel and molybdenum.

Benefits of stainless steel cookware:

  • Stainless steel cookware is considered as most hygienic for food preparation and very easy to clean since its only surface does not have pores or cracks that accumulate dirt and bacteria.
  • Stainless steel plates look attractive and require less care, since little seasoning is essential for longevity.
  • It will not affect the taste since it does not react with acidic foods during the preparation of food when cooking.
  • With proper care, stainless steel utensils have an expected life of more than 100 years and are also fully recyclable.
  • The stainless steel kitchenware gradually conserves the nutrients, employing the material and the protective layer of the bottom, this gives the suitable cooking to the foods with a minimum of water and to low fire, avoiding that by the high temperature they lose the nutritious values. We must prevent food from losing the vitamins and minerals in the water. The stainless steel pots allow the food to be steamed in the same juice, which also gives more pleasure.

Continue reading

11 Practical Tips for The Care of Stainless Steel Utensils – They are Effective!

These 11 tips will be of great help to preserve the life of stainless steel gift items and keep them 100% impeccable.

  1. Wash the pans with neutral soap

– You must wash the stainless steel plates with neutral soap and warm water, using a cloth or soft sponge to extract the oil and fats that adhere to the bottom.

  1. Dry with a towel

-Once you finish washing, dry quickly with a soft cloth to avoid the formation of lime stains.

  1. Avoid excess heat

-It is recommended that you cook with medium or low heat to prevent grease and oils from adhering quickly and deeply due to excess heat.

  1. The size of the burner should be adjusted to the diameter of the pot

– You must choose the size of the burner or heat source that best fits the exact width of the cooker, especially if they are gas cookers. Also, to see great results, you will make the subsequent cleaning of the pots even easier.

  1. Vinegar is excellent for removing dark spots in pots

Vinegar is a perfect solution when overheated stainless steel dinner sets, appear dark spots. Although these do not affect the food that is cooked in any way, you can make them disappear in a secure and simple way; boil water with vinegar in a 4 to 1 serving for 4 or 5 minutes in the pot you want to remove, then wash the pot as usual. You will notice the difference.

  1. Avoid scratching the pan with sharp utensils

– It is essential to be careful when veggies Continue reading