How To Choose A Stainless Steel Pot: Tips To Help A Hostess

Stainless steel pans are practical and beautiful utensils that are present in almost every kitchen. It is easy to experiment with culinary delights in such dishes, because the dishes in it turn out to be tasty and juicy.

Stainless steel tiffin

But to become a top-class cook at home, you need to choose the right stainless steel pans. How to do this is just described in the article.

The material will be useful to those who want to update the collection of stainless steel pots or are purchasing such an assistant for the kitchen for the first time. So, which pot is the best to choose and what to look for when buying?

Features of stainless steel pots: the pros and cons of the material

Stainless steel is strong and durable. That is why dishes made of this material will serve their owners for more than a dozen years. But in order to make sure of the need to buy just such utensils, you need to carefully weigh the pros and cons of stainless steel pots.

It makes sense to start with the benefits of cookware. So, in the list of advantages, we counted 6 points:

1. Attractive appearance. Stainless steel is an alloy of iron and chromium. Stainless steel hot bag tiffin give the same refined cold shine, which attracts such dishes. Besides beauty, this combination of materials also guarantees protection against rust or deformation.

2. Environmental friendliness. Chips and cracks do not appear on the surface of these kitchen utensils, in which pathogenic microbes could “settle”. Also, the pan can be easily cleaned of dirt of any complexity, it is not afraid of hard brushes and abrasive detergents.

3. Multi-layer bottom. The bottom can consist of 3 or more layers. It all depends on the manufacturer and the quality of the pan. It is thanks to such a thick bottom that the heat is kept inside for a long time, it is evenly distributed. As a result, food not only retains its useful qualities and color, but also stays hot longer.

4. Covers. In most cases, the lids of pots made of stainless steel are made of glass. Such a transparent attribute allows you to control the preparation of the dish, which is convenient for the hostess.

In this case, the lids are equipped with a small hole for excess steam to escape. And for models from the premium segment, a thermostat or a timer can even be installed on the lid.

5. Security. Stainless steel does not chemically react with food, and therefore food is protected from harmful substances. In such pans, dishes of an exceptionally healthy cuisine are obtained.

6. Versatility. Absolutely any dishes are prepared in stainless steel dishes. Moreover, the pan is suitable for all stoves, including electric, glass-ceramic, induction.

The ideal option is when the kitchen has a set of stainless steel dishes. Such a collection can only include pots of different sizes or additionally:

Then the dishes are selected, taking into account the specific dish.

The Agony of Choice: In Search of the Perfect Cookware

The saying from the phrase box “Essen keeps body and soul together on tour” is still valid today. To prepare delicious food, one needs pots and pans in addition to the cooker, and you can quickly lose track of the market situation. Aluminum (treated or untreated), stainless steel or titanium, coated or not- a little knowledge of the properties of the materials used can shorten the search for the perfect cookware.

Almost all outdoor pots meet the following requirements: they are light but stable, the contents heat up quickly without burning. The noodle water is easy to pour off, and tea and coffee water can be conveniently poured into cups. After cooking, they are easy to clean. But the second look reveals: There are quite different pots and dinner sets available in market.

Aluminum is under discussion:

Aluminum is still classic despite of many discussions. The untreated aluminum versions have been around for centuries. Aluminum cookware is light and for a long time, the favorite for those who not only wanted to pay little money, but also wanted to pay close attention when packing. The excellent thermal conductivity was convincing, a little metal abrasion when cleaning and sometimes metallic taste was accepted. Whether aluminum, which comes through abrasion in the food or by lemon or other ‘sour’ food (maybe) is released on the road is harmful to health (long-term consequences included) or if the amounts are far too low, is a point of discussion that is still today a controversial debate.

Aluminum cookware

Another way to make aluminum more resistant to wear is the standard method of anodizing. Hard anodizing cookware is corrosion resistant and more comfortable to clean afterward (without scratches).

Heavier, but indestructible: stainless steel

A classic among the pot sets are the variants made of stainless steel. Really durable, they can accompany you for decades. The thermal conductivity of Stainless-steel dinner set is not as good as aluminum pots.  So, if weight does not matter that much, durability and longevity are in the foreground, then the cheaper stainless-steel pots can be a good alternative.

For lightweight trailers, there is only one material: titanium!

Lightweight, free of oxidation, resistant and therefore very durable, the pots can quickly become a favorite companion on tour if one is prepared to spend significantly more money for it. The material hardness of titanium makes it possible to build very thin-walled cookware. The thermal conductivity is lower than that of stainless steel, so titanium pots are more for quick water boiling or heating. For snow melting in winter, you should rather use another pan.

Hard facts for a quick overview:

– Stainless steel plates are more heat resistant than aluminum. Do not forget kettles or large aluminum pots in the embers. There should be people whose cookware has quickly turned into dust (melting temperature of aluminum: 650 ° C)

– Titanium has a significantly lower thermal conductivity than aluminum, but partially compensates for this with its very thin walls

– The excellent thermal conductivity of aluminum (up to 10x higher than stainless steel) is the reason that untreated aluminum is still the first choice for the pans of many coated pans in outdoor pots

– For water cooking, the aluminum or Stainless steel tiffin are perfectly adequate