Habits That Can Damage Your Dishes And Cookware

Utensils have been helping people in cooking for a long time. It is made of different materials, each of which has its own characteristics and properties. Therefore, when using plates and cups, pots and pans, it is important to follow certain rules. This way you will keep your dishes for a long life.

In this article, you will learn about the worst habits that spoil your kitchen utensils.

Temperature changes

Cookware, as a rule, does not like sharp temperature changes very much. Peeling of non-stick coating, severe deformation of kitchen utensils, large cracks in the enamel are the consequences of the following addictions:

  • Wash very hot dishes with cold water.
  • Put the dish from the refrigerator directly on the fire.
  • Pour too cold liquid into a hot dish.

Trial by fire

How fire affects different dishes:

  • Stainless steel will retain its properties, but it will immediately become covered with small spots. With prolonged exposure to fire, the bottom of a stainless steel pan may deform.
  • Non-stick coating quickly loses its quality. Therefore, when heating it, you must always know when to stop.

Use of cookware not for its intended purpose

In the kitchen, you can and should improvise, but you should be careful not to harm the dishes. It should not be misused.

There are simple rules that are better to follow and not experiment:

  • It is not advisable to use a kitchen knife as a canning knife.
  • Cutting boards will never replace a pot lid.
  • Plastic containers for storing various products can deform in the microwave if they are not designed for this.

In fact, there are many more, but these are the most popular.

About sponges

Sponges for regular cleaning of Stainless steel utensils have a short lifespan. Do not use them for a long time, as they quickly deteriorate and begin to exude a bad smell. Just throw them in the trash as soon as they wear out.

The basic cleaning of all stainless steel pots and pans

All you need for a simple thorough cleaning of stainless steel cookware is a damp microfiber cloth. This means that large and small areas can be cleaned reliably.

In the case of greasy residues, it is recommended to use a mild detergent or cleaning agent- without abrasive particles. After cleaning, the residues of the cleaning agent used are removed with clear, warm water and the damp surface is carefully rubbed dry with a lint-free, soft cloth.

In addition to the caring cleaning agents, there are also those that permanently damage the special surface. No matter how dirty the Stainless steel tiffin may be: It is imperative that you avoid using aggressive cleaning agents and disinfectants!

So, now you know what you should definitely not do in the kitchen. It is possible that you have done something from this list all your life and were surprised at the quick deterioration of your favorite dishes.

From now on, you are warned, and therefore armed. Stop following bad habits in the kitchen and your dishes will thank you and will serve you for a long, long time.

Carry Your Food For Lunch In Style

Amidst the hectic hours at work or the tiring classes in school, the lunch break is the only saving grace that lets you take a sigh of relief. Lunch also helps you to revive yourself. But here is the thing! In our country, the lunch has to be varied in taste and one simple dish just does not cut it. So here we are with our latest range of Tiffin boxes which can best be called a combo of three different boxes. That is right. With three different boxes, you can have your wholesome food while you are at work or school.

Tiffin boxes are irreplaceable and sometimes a single Tiffin box may not carry enough food. Besides, there are certain dishes that call for separate vessels for storage. The Best Tiffin manufacturers in India like Sourabh Steel have taken the note of the same and have introduced these combo Tiffin boxes which multiply the level of use and efficiency. For starters chapatis need to be fresh and should not get spoiled because of the dripping curry or the veggies preparation. Therefore, in our combo steel Tiffin boxes, we have incorporated a plastic box for carrying the chapatis whereas the two circular boxes can carry the lentils and vegetable curries. One need not worry about the food or the liquid preparation ooze out of the boxes. All our steel Tiffin boxes have been designed to be leak proof meaning there is little to no chance of the liquid preparation drip or leave a trail. And the best part is that these three containers come with a beautifully stitched pouch that can zip all them up making it easy to carry your lunch box.

Packing a lunch box for your husband or any family member for office in the morning sounds easy, but in some homes, that’s the most challenging task. What goes into the lunch box is a separate thing but how it’s going to fit in a Tiffin box or designer container is what we need to deal with. Now comes another challenge; the kids. Kids can be extremely choosy with regard to everything they carry to school. Some of them do not fancy carrying the so-called “old” looking steel Tiffin boxes. To give some respite to the doting and worrying moms, we have introduced the smiley Tiffin boxes in our collection. The Steel Tiffin Manufacturers in Delhi has cleverly added the plastic lid with a smiley design whilst keeping the container bottom made of pure steel. Thus, you get to hit two birds with one stone!

Sourabh Steel has always been striving to churn out the best steel utensils which do not compromise on quality and also meet the demand of changing times. All our products undergo intense quality standards test so you get the robust steel utensils that you look for. It is time you purchased the latest line of tiffin boxes and dole out smile and favorite food for your loved ones.

Care In Stainless Steel Pots And Pans

The stainless steel is a fabulous material for use in the kitchen: it is durable, healthy, perfect for cooking at high temperature and demand few requirements when it comes to maintenance.

Fry-pan-saurbh-steel

Both, stainless steel kitchenware (pots, pans, plates) and accessories (tongs, spatulas, ladles, knives) are found in any kitchen. These utensils can last you many years. There are only two disadvantages with them:

  1. You have to get used to cooking in them, because it is easy for food to stick.
  2. Although one of the advantages is that they do not rust and are easy to maintain. If they are used improperly, they can present some cleaning problems that are difficult to solve.

Today, kitchen experts are going to address a recurring question in the store: what precautions should be taken when using stainless steel utensils, and how to remove certain stains.

Care when using stainless steel utensils

  • Before using them, remove all the labels and wash with a sponge with hot soapy water to remove any dirt that may come from the factory.
  • When heating the pot or pan you are going to use, make sure that the flame or the induction or vitro disc is not larger than the base of the utensil.
  • Do not leave empty utensils on a heat source (unless you need to heat it for a few seconds before adding the oil).
  • When removing the saucepan, pot or frying pan from the heat, be sure to leave it on a suitable surface.
  • If you need to throw salt, always dissolve it in boiling water: pour it when the water is hot and stir, to ensure that it does not settle to the bottom. If it does not dissolve correctly, it could leave some whitish spots on the bottom.
  • Avoid leaving food in pans and pots for a long time, because the salt that they incorporate could leave stains.
  • If it is still hot, do not put the stainless-steel plates in direct contact with cold water to avoid deformations.
  • Avoid cleaning them with a scouring pad, to avoid scratches on the surface (although, if any, they do not affect the proper functioning of it).
  • They can be perfectly washed in the dishwasher; they do not rust. Although it is always recommended to wash with a sponge to maintain its original shine.
  • Try to clean the pans, saucepans and pots immediately after using them, to ensure that the remains of water and food do not leave stains.
  • Ideally, dry the utensils after cleaning them (otherwise, the remains of water can generate lime stains).

How to Clean Stains from Stainless Steel

  • In case of embedded food, leave the stainless-steel tiffin to soak in hot water with dish detergent for several hours. You can also use hot water with vinegar.
  • In the case of heavily embedded foods, after the soaking time you can help yourself with a dish cleaning brush or a harder sponge. Avoid using scouring pads to avoid scratches on the surface.
  • In the case of stains caused by the starch that certain foods leave during cooking, such as pasta or rice, you can easily remove them with a sponge and soap, or with a cloth with lemon juice or vinegar.
  • It is easy to leave water stains, produced by lime and other minerals that the water incorporates. You can remove them with a little sodium bicarbonate: add a little bicarbonate, rub it with a damp cloth, rinse and dry instantly. You can also clean them with a little vinegar and a soft cloth.

Hope! The above information helped you.

Ceramic, Teflon, Cast Iron or Stainless-Steel Skillet? Which is better?

The ceramic , cast iron, Teflon and stainless steel utensils are 4 types of kitchenware that people usually use in their cooking area. Ceramic and Teflon are nonstick and are used to delicate foods. While stainless steel and cast iron are sturdy and ideal for more elaborate dishes.

stainless-steel-utensils

Ceramic frying pan vs. Teflon frying pan

The main difference between ceramic pans and Teflon pans lies in the non-stick composition of their coating. Teflon is part of many people’s kitchens, but unfortunately, when heated to a certain temperature, it releases substances that are not very friendly to the human body.

Because many people tend to cook at high temperatures and are more informed than ever before, the popularity of ceramic pans has increased and become a new alternative for housewives.

On the other hand, ceramic-coated pans are often lead, cadmium, PFOA and PTFE- free because they are made from natural minerals. Therefore, there is no danger of toxic substances leaking into your food or into the air you breathe while cooking. In addition, it is not necessary to cook at high temperatures due to its excellent heat conduction.

Ceramic frying pan vs. stainless steel frying pan

The distinguishing feature between ceramic utensils and Stainless-steel dinner set is that one is nonstick and the other is not. However, ceramic cookware should be used on low to medium heat, while stainless steel utensils are stronger and can withstand high temperatures.

Stainless steel tiffin can be used with metal utensils without the worry of peeling. Also, there will be no problem if you put this skillet in the oven or grill. This is one of the main reasons why it is used so much in restaurants, since it lends itself to different preparations.

However, if you need a frying pan for daily use without so many demands, the ceramic frying pan will be more than enough and you will not have to worry about food sticking to the surface. And, in case it happens, cleaning it will be quick and easy.

Ceramic vs. Teflon vs. stainless steel gift items

Each frying pan has a specific use, even each one is intended for amateur chefs and chefs with extensive knowledge of the cooking times of each food. Despite everyone’s shortcomings, it’s still handy to have a ceramic or Teflon nonstick skillet for making scrambled eggs or frying fish.

However, if you have a restaurant and need a durable frying pan, the stainless-steel cookware will be ideal, since you can work both on low and high heat without fear of damage to its coating. In addition, you can use it in stoves, ovens or grills, you just have to have more experience so that the food does not stick.

Cast iron skillet

Cast iron pan is the only one that requires a higher than average level of expertise compared to ceramic and Teflon.

Where’s the trick and the difficulty? These require constant vigilance and care to keep them non-stick. This means that it cannot be washed in the dishwasher or with heavy detergents. They should be cleaned by hand after each use with oil and salt.

Carry Your Lunch in Belly Tiffin Box to Fill Your Stomach to the Full

For most of us, the memory of carrying tiffin boxes to school has a special place in our hearts. The recess time, as we know was part of our daily school and was the most awaited period as well. There was hardly anything more satiating than having lunch in a steel tiffin box. This is the exact emotion and high sentimental value which makes us tick to Stainless steel tiffin even now. When it comes to the variety of stainless steel tiffin, we have come a long way. No more do we have to contend with the traditional rectangle or circle shaped tiffin boxes. Now, we also have the belly tiffin box that invokes much curiosity with its appearance alone.

Belly tiffin boxes have the rotund shape and that is how they get their name. The tiffin box can turn out to be your best buy in case you like to have a variety of food for lunch. There are as many as three different boxes that are put together in a single frame which makes it easy to carry. Having a steel tiffin box also keeps your food warm for a longer period of time.

Steel tiffin boxes from the stainless steel utensils manufacturers in India are of the best quality without a doubt. But what really takes the cake is the fact that stainless steel is eco-friendly and does not have any kind of ecological hazard associated with it. Also, with the storage in the steel tiffin box or any utensil for that matter, your food is at little to no risk of getting contaminated. Though plastic tiffin boxes are also at the forefront, they have the demerit of not holding on to the simmering food as the plastic itself might make the food toxic due to the high temperature. Moreover, the process of cleaning the steel utensils is a no-fuss affair every single time. Not only does it require less cleaning but the vessels also maintain their original form both in appearance and durability for a long time.

Eco-Friendly Cookware Without Endocrine Disruptors

When you want to take care of yourself and yours, you often start with cosmetics or food. We start reading the labels, and little by little our consumption habits change. We are happy to be less poisoned with chemical pesticides, additives, etc. Now, what is the point of eating healthy, if it is to cook our food in kitchen utensils that are anything but healthy and ecological? Yes, cooking is a critical step, where toxic substances (endocrine disruptors, carcinogens, etc.) can become infected. We will watch how to chase the unwanted.

Who are the fake friends of our closets and shelves?

Teflon

Polytetrafluoroethylene (PTFE) is a non-stick coating, better known as Teflon. Beyond 260° C, a temperature that a heated stove reaches in less than 5 minutes, it breaks down and emits toxic fluorinated gases. Not crazy, you agree.

Aluminum

Very present in cooking, aluminum has yet nothing to do in contact with our food. Neurotoxic, it is often associated with Alzheimer’s and Parkinson’s diseases, in addition to being dangerous for the kidneys. However, under the effect of heat and acidity, aluminum particles could migrate from our kitchenware to the contents of our plates. Nothing of course, but in doubt, probably worth- he better do without it.

Plastic

Why avoid plastic in the kitchen? First, because some contain bisphenol A (BPA), an endocrine disruptor that is also carcinogenic and is often mentioned in the media. And there is BPA in polycarbonate, aka plastic water bottles, baby bottles and disposable cups. And then, because when the plastic is heated, particles migrate from your utensils and containers to your food.

Which Pan liner should I choose for cooking?

Uh, but then what remains as a solution to cook safely, and if possible respecting the environment, so much to do?

Natural cast iron stoves, frying pans, and grills

The natural cast is a mixture of iron and carbon, without varnish or coating of any kind. Unlike enamel, it does not wear and is not afraid of scratches: some manufacturers guarantee their stoves up to 25 years! Natural cast iron is a healthy and stable material: from a health and environmental point of view, it’s really the best.

Pans and saucepans in stainless steel or 18/10 stainless steel

The Stainless steel kitchenware is an alloy of iron and carbon, which comprises adding chromium and nickel. Thus, “18/10 stainless steel” means that there is 18% chromium and 10% nickel in your utensil. Stainless steel cookwares are a healthy and stable material, cheaper than cast iron.

Iron Stoves

The iron stoves existed for very long. If they have been a little neglected in homes, they are still used in the kitchens of professionals. Advantages: very affordable price, homogeneous heat diffusion and well-done cooking!

And ceramic stoves and pans?

Presented as ecological kitchen utensils, stoves, pans, saucepans, casseroles, etc. adorned with a ceramic coating are fragile, and therefore not durable. Very quickly, it cracks, putting food in contact with metals that sometimes cause problems, such as aluminum.

Cooking In Stainless Steel Pans – How Is It Done?

We will say things as they are: cooking with stainless steel is not as simple at first as cooking with Teflon coated utensils, it requires learning to cook with them. However, it does not mean that it is not worth learning to cook with stainless steel utensils; it is worth learning for the durability and health benefits that this type of utensils has.

There is a very strong myth spread by some businesses that sell pots and pans of this material: stainless steel is non-stick. Reality is more complicated than that. It is true that stainless steel has a less porous surface than other materials that do not have non-stick coatings, however, if a pan is not used at the correct temperature and if certain types of food are cooked without the proper amount of water or fat to avoid sticking, those foods will end up sticking.

Speaking specifically about cooking in pans, which is the type of cooking that involves greater complexity with stainless steel, we see that there are two important factors to consider: control the correct temperature of the pan and the type of food we cook in the Stainless steel utensils.

The temperature of the pan when cooking

Making food in stainless steel at a uniform and correct temperature is very important to prevent it from sticking when cooked. This should be done every time you cook something in this type of pan, and you can follow the following steps:

  • Place the pan on the stove and heat it
  • After a short time, to measure the correct temperature of the pan, throw drops of water into the pan and observe the reaction of the water when touching the pan.
  • If the drops evaporate when touched, the pan is not yet at the correct temperature and should be heated a moment longer.
  • If the droplets falling into the pan are round as spheres and can be moved by tilting the pan easily without evaporating immediately, the pan is at the optimum temperature.
  • Now, the water should be removed from the hot pan with absorbent paper.
  • If you are going to cook foods that tend to stick to the pan, add oil to the pan and distribute it. If you do not need very high heat to reduce the power of the stove a little.
  • Finally, add the food and start cooking.

Types of foods and how to cook them

Now that you know one of the important factors to properly cook in Stainless steel kitchenware, the correct temperature, it is important to understand that despite the correct heating of the pan, not all foods will respond to heat in the same way and still there are some that can stick.

Foods according to the content of fat or water that they have in their composition are more likely to stick to a pan. Those with higher fat and water in their composition can be classified as wet foods, while those with little water or fat in their composition can be called dry foods.

As a general rule with few exceptions, dry foods stick more than wet foods and require the coating of the pan with some type of fat. On the other hand, wet foods do not need much extra fat in the pan to cook without sticking to the material and can even be cooked only with the fat that comes off the food if the pan is in an optimum temperature state.

What Is Low Temperature Cooking?

Concretely it is a braising with very little water. It is therefore up to 95° C, but for some, it should preferably be closer to 60-70° C. Made from a natural water cycle, this type of cooking is favored by a temperature differential inside the cooking utensil itself. In this case, a thick bottom will accumulate a lot of heat, but it will diffuse more slowly at the top of the utensil because of the thick body of the utensil.

This configuration favors the condensation of the water at the top of the utensil because the colder it falls on the food. This natural water cycle, which takes place at moderate temperatures, keeps all the benefits of food, vitamins, and flavors.

In order for this type of cooking to take place under optimal conditions, it is necessary to avoid evaporation of the water. A heavy and well-sealed lid is necessary. It should be noted that cooking will also be longer.

Pro reactive, fast and precise cooking: integrated bottom and multilayer

I want to cook like a pro and perform precise cooking, and this is the type of stainless steel cookware I need!

With these multiple layers, in direct contact with the heat source, these utensils will heat quickly and evenly. The heat will diffuse impeccably on the entire pan or pan. Ideal for cooking meats or vegetables well seized, multilayer stainless steel ranges allow excellent control of cooking. Indeed, once the heat source lowered, these hyper-reactive materials will cool as quickly.

For example, you can make a caramel easy by starting at high heat and then lowering the temperature at the right time.

This type of Stainless steel kitchenware can also be adapted to cook long cooking heat will spread evenly over the entire pan, the pot or the pot.

However, for the same reason, these products are less suitable for low-temperature cooking. The temperature differential between the bottom and the top of the pan is not optimized for that.

If you have never cooked in Stainless steel kitchenware, here are some tips that will help you. You can cook meat, vegetables without fat. First, heat your stove on high heat, then add a few drops of water. If the drops of water roll on the surface of the pan then it is at a suitable temperature. Lower the heat to half and then add the vegetables. If the drops of water stat of evaporating and sizzle, you need to wait a little longer as the stove is not hot.

We always cook on low heat in a stainless steel pan. If you are cooking meat, do not return it immediately as it will hang. It is necessary to wait until the juices are released to be able to replace it. If your vegetables have hung up, you can add some water and scrape with a wooden spatula.

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.

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.