Stainless Steel Cookware- The Ancient Way Of Cooking And Eating

Stainless steel cookware confidently entered into the use of today’s hostesses. Shops offer a variety of stainless steel dishes- for every taste and wallet. We decided to help our readers understand this abundance. How to choose the right stainless steel dishes?

From what, from what, from what?

Of course, first of all, when choosing dishes from stainless steel, one should pay attention to its composition. Such utensils should be made of stainless steel that meets hygienic requirements and is suitable for deep drawing.

The best material for the manufacture of stainless steel is chromium-nickel steel 304. It produces the bulk of pots and pans for cooking on the stove. A worthy alternative to stainless steel 304 does not yet exist.

Due to the high nickel price, instead of steel 304, some manufacturers use stainless steels 202 and 201. In these grades, nickel is partially replaced by manganese. Cookware made from such stainless steel is often sold under the 18/10 marking and costs much less.

stainless steel cookware

Sometimes manufacturers call this steel “surgical” or “medical” to emphasize its particular utility and safety. Some medical instruments really make from the same stainless steel. However, like other, more prosaic things, such as watch cases, pens, and even banal paper clips.

In the production of dishes used another steel – 430. This is nickel-free ferritic steel. As a rule, the outer layer of the encapsulated bottom of pans is made from it, as well as domestic cutlery.

Imported spoons and forks, in addition to the 430 mark, are made from the same 430 steel, and also from stainless steel 304 and 202. Stainless steel 420 is used for the production of knives. All of them fully match with the needs for corrosion resistance of stainless steel dinner sets.

Do not try to check the quality of the material of stainless steel utensils with a magnet. Of the three main types of stainless steel – martensitic, ferritic, austenitic, only the first two are magnetized. But it has nothing to do with the quality of the dishes.

Behind The Steel Wall

Stainless steel cookware can be molded and stamped. Molded dishes are usually more expensive and are mainly used by professionals.

Stamped dishes are much cheaper. Usually, it does not have additional layers, and the temperature in it is poorly distributed, which is why food often burns. Such dishes are usually light and with a thin bottom.

In high-quality stainless steel kitchenwares, the thickness of the pans should be at least 0.5 mm (the thickness of the walls of premium class dishes is 0.8 mm), the thickness of the walls of pressure cookers and coffee makers – 1 – 1.2 mm Cookware with thinner walls is cheaper, but neither quality nor durable, they are not considered.

Stainless Steel, What Do We Call It?

What we consider stainless steel is an alloy of nickel and manganese chromium.

That stainless steel does not oxidize, it is not true, and depending on its composition it oxidizes more or less, and has different behaviors. To avoid this you have to follow several tips:

The more polished the harder it is, the oxygen

  • Do not scratch the surface with sharp, cutting or hard scouring needles
  • Do not use any chemical product that damages the outer layer
  • avoid contact with other ferrous objects in continuous and with humidity
  • Depending on the composition of the materials they are classified differently.

This stainless steel does not have any chemical component, it is very stable in high temperatures, it can reach 400 degrees without modifying its structure, it does not have pores, it does not pick up flavors or odors, it can be said that it is a very safe material since it does not give off any type of material.

We could say that it is the most used in the industrial kitchen, in work tables, cabinets, shelves, sinks, sinks etc.

For a simple check, we only need to put a magnet and it does not have to be fastened, instead, there is some case that the magnet adheres to this material, that is due to the manufacturing process, friction in the presses, polishers, etc. But in that case it adheres with very little force, it is released very easily

316 stainless steel

Also known as “marine grade” steel, has a 316L variant, this steel has less carbon in its alloy, this makes it less elastic but it gives better weldability and greater resistance to corrosion by salts and humid environments.

In the kitchen, 316 Stainless steel utensils are used mainly in pressure vessels, in other uses, boats, boilers etc. To check this material we would also do it with the magnet and it does not have to be fastened.

Stainless steel 430

It is a material of worse quality than the 304, its soldiers being less resistant and its oxidation capacity is much higher.

Currently and to reduce costs in the products, we find in the market a large quantity of stainless steel machinery and furniture built with this material since it is more economical.

This stainless steel has more ferritic parts and the magnets are attracted

Stainless steel 420

It is used to make cutlery and other Stainless steel dinner sets, to one that is of lower quality material, with a low percentage of carbon, less than 0.5%, it is less resistant to abrasion, being less hard.

A way to know if a covered is made in one or another steel is by means of a magnet, the steel 420 adheres strongly to the magnet,

This simple check with the knives does not work because for a good and durable cut they are made with a martensitic stainless steel, this one is attracted by the magnet.

EVOLUTION OF STAINLESS STEEL IN INDUSTRIAL KITCHENS

Although stainless steel was discovered at the beginning of the twentieth century it was not until a few decades later that it was incorporated into the kitchen, the evolution of steel has been remarkable over the years, today we have many appliances and utensils in our kitchens, in fact in the most important kitchens internationally more than 90% of their pots and pans are made of stainless steel.

Stainless Steel in the kitchen

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.

Features

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.

Materials

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.