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.

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.

Kitchen Utensils: Which Materials Are Safe?

Steel is valid for all uses, wood not to burn and spoil pots, silicone is ideal for oven preparations, while aluminum is used to cook quickly and at high temperatures. Depending on the dish you want to prepare, choose the right utensil and pot to get a better result in complete safety.

Aluminum only for cooks

If you are not a skilled chef, do not use aluminum utensils because the risks of burning dinner are very high. Aluminum is the best conductor of heat and ensures rapid and optimal cooking for any preparation. This is why it is used in the kitchens of the restaurants: even if the aluminum pans have non-stick properties, the food tends to stick and cannot be put in the dishwasher. In addition, it is better not to use aluminum in prolonged contact with acidic foods such as tomatoes, lemon or vinegar, to avoid possible transmission of metal particles to foods.

Pots: thick bottom and stainless steel

Take the centimeter and measure the bottom of your pot, if it is not at least 3 mm high do not use it on the stove over high heat, or use it only to boil the water of the pasta.

Stainless steel utensils are by far the most widely used material for the pots for domestic use, the best is to 18/10 stainless steel that contains 18% chromium and 10% nickel. But steel is not a good conductor of heat, the walls of stainless steel cookware overheat easily and risk burning the food if it comes into contact with the flame. For this reason, many have a thick aluminum base.

Silicone: eye on first use

Practical, colorful, light, dishwasher safe, resistant to low and high temperatures, silicone has entered the kitchen forcefully because of these undoubted qualities. Used especially for baking trays and utensils such as spoons and spatulas is a safe material, provided it is of high quality (platinum silicone) and at first use, it is advisable to wash in the dishwasher and a cooking test with a mixture of flour, oil, and yeast then you’ll throw away. This is to avoid any processing residues that could move on food the first time the mold is used.

Kitchen utensils: which to choose?

Although they are less easy to clean, for cooking you prefer spoons, forks and wooden spatulas rather than plastic. Wood is a natural material that resists high temperatures, while plastic with heat tends to warp and deteriorates easily.

Wood utensils avoid burns, do not damage pots and non-stick coatings, but because of its porosity, wood tends to absorb odors and food so the tools must be washed carefully. In particular, in the case of wooden cutting boards, it is better to use a different one for meat, fish, and vegetables. More practical the spoons and ladles of steel, which must, however, have the handle covered with plastic, to avoid burns.

Stainless Steel Tiffin Boxes; The Loyal Companion Since School Days

The use of stainless steel utensil in India has always been high and its authority both in the market and household is unchallenged even in today’s times, a time when many sleekly designed cookware have seen their launch in the market. It comes as no surprise that many of us have carried our lunch to work or school in stainless steel tiffins. The reason can be more than just one. Stainless steel tiffins have transformed themselves with time to become even more popular among Indian household that still sees the use of earthenware utensils limited only ti certain occasions. Here’s why stainless steel tiffins still find relevance in the market.

  • First and foremost, tiffin boxes made of steel are durable and perfect for school going children who can be careless (read reckless!) with the handling of their belongings. Steel,as an alloy of iron and small amounts of carbon can always be vouched for durability.
  • Compared to plastic, stainless steel tiffins are much more safer healthwise. If warm food is packed in plastic boxes, chances of toxic chemicals of plastic getting released is higher. Tiffin carrier made of steel keep food warm for longer period of time without any possibility of unwanted harmful effects.
  • Stainless steel utensils manufacturer in India have paid attention to detail and demand of tiffin carrier that are spacious and yet does not occupy too much space in let’s say, school bags or backpacks. This is exactly the reason why belly tiffin carriers that contain three different chambers have seen rise in sales and popularity.
  • Not only can stainless steel utensils outlast their durability, they are also the best option to choose for maintaining hygiene. Despite proper cleaning, palstic carriers and boxes leave foul stench on its surface, Steel, on the other hand can be easily washed and does not release odor.

For many of us, delectable food can be the mood lifter after tiring work session, and kids also like to gorge on food during recess. Therefore, it must be ensured that the food stays intact in terms of taste and freshness. Thus, stainless steel utensils is the ideal choice to keep the chances of food getting stale at bay. Steel utensils can resist high temperature level that may go upto 4000 Fahrenheit. Moreover, steel tiffin carriers are made with such light-weight steel that they hardly add any substantial weight to your bags.

Truthfully speaking, Indian breakfasts and lunches are not about the regular sandwiches and salads. It’s about food that makes one feel stuffed whilst keeping good taste in mouth. For such foodies, tiffin carriers from stainless steel utensils manufacturers like Sorabh Steel offer beautifully designed three chambered tiffin carriers that sit atop each other and are held together with clips. This enables the foodie in you to enjoy the taste of three different food items to heart’s content. Tiffin carriers can also be a feasible option as stainless steel gift items people who are to buy presents at a moment’s notice for their near and dear ones.

 

The Main Advantages of Stainless Steel Cookware

Why buy Stainless steel cookware, such as pots and pans? The reasons are many, and all valid, which explains the popularity of this type of kitchen equipment despite their above-average price. Here are four of the main advantages offered by this kind of crockery:

  1. Duration

Under the useful life, very merely stainless steel is incomparable to all other materials used for the manufacture of pots and pans: the wear is almost invisible on stainless steel surfaces, even when they are regularly rubbed and washed as its normal for some pots. And in the same way, the action of fats, of heat, of liquids, which have such deleterious effects on the surface of the containers of other materials, is almost invisible here. A purchase of a stainless steel cookware battery is a purchase for the whole life.

  1. Surface

There are no frying pans with a harder, smoother surface, and no porosity than those made of stainless steel. The fact that they are quiet is useful to the cook because it allows for cooking them thoroughly and uniformly, without having to worry that the food will stick to the bottom; and the absence of porosity makes the formation of leaks, cracks, and dents almost impossible. Any preparation will always be performed in a pan as new.

  1. Hygiene

Stainless steel is used in industrial environments for ease of cleaning and maintenance, and the containers of this material are no exception: they are extremely easy to wash, and require very little time and care to always stay in perfect condition, unlike tableware made of other materials. No long or strenuous rubbing with scouring pads and detergents is necessary: the steel is perfectly cleaned in just a few minutes, always remaining like new.

  1. Aesthetics

A cook often also wants to be proud of the appearance of his kitchen and its equipment, and stainless steel makes it possible. Although not available in a large number of existing colors for dishes made of other materials, Stainless steel kitchenware are elegant and refined, and have a classic look and therefore eternal, even after decades of intense and daily use.

When you have to prepare a recipe, and you want the dish that you bring to the table is not only good and tasty but also healthy, you pay close attention to the choice of ingredients. Very often, but wrongly, we neglect instead of choosing with equal accuracy the pot in which to cook the dishes.

Using the right pot not only serves to cook genuinely but also, for example, to save energy and obtain excellent cooking results. The importance of the material used in the pots is therefore critical and, often, also underlined by the associations related to wellness and health. The best pots for cooking foods that must be boiled are those made of stainless steel since the steel leads the heat more slowly. The temperature, which is concentrated on the base, in fact, makes this material perfect for cooking broths, soups, and for cooking by drowning. Steel is also very durable and lasts a long time.

Cooking With 18/10 Stainless Steel Utensils, Pots and Pans

The 18/10 stainless steel is one of the best and traditional materials used for cooking. Steel is a durable, stable material alloy, resistant to acids and thanks to its non-porous surface it does not pick up tastes or odors from food and is easy to maintain.

One of its primary virtues is its durability: well-kept stainless steel kitchen utensils are utensils that can last for many years.

18/10 steel and surgical steel: composition and performance in the kitchen

Without going into technicalities, 18/10 steel contains 18% chromium and 10% nickel in its alloy. This arrangement allows products that resist heat well up to 400º are hard and resistant to wear. They are products of neutral and straightforward care in contact with food.

The stainless steel is fabulous, very hygienic and very attractive material. As it is non-porous and has a very smooth surface, its cleaning is effortless and prevents bacteria and other microorganisms from reproducing. Now, that the stainless steel is easy to clean does not mean that there is no need to make conservation because once it starts a corrosion process by a lousy cleaning practice, it is unstoppable and can spoil all the steel in contact with the point of corrosion. In hotels, for example, the products that attack stainless steel are usually chlorides (present in salts and disinfectants such as bleach), and acids (present in some foods such as lemon, vinegar, citrus, octopus, cider, etc. Practically, any food with a PH less than 7.

Most industrial kitchens in restaurants, hospitals or caterers are made of stainless steel. But, also, there are also numerous surfaces and Stainless steel cookware in our day to day as stainless steel sinks, appliances, pots or countertops that, of course, require a good cleaning and some tips to clean them efficiently and effectively. Therefore, we will explain how to clean these surfaces and stainless steel utensils quickly and easily. If it is stainless steel pots and pans and what is needed is to leave them shiny, and as new because they have accumulated a lot of greases, a descaler is the most recommended.

Is it healthy to cook with stainless steel?

Since it has no built-in chemicals (such as Teflon or PTFE), it could be considered one of the healthiest materials for cooking. The stability of its alloy makes it very safe and does not release any material during its use in the kitchen. The steel pans are the most used by professional chefs.

Heat conductivity of stainless steel

18/10 stainless steel does not stand out precisely because it is an excellent thermal conductor; therefore, many brands such as Wall or Fizzler use a diffuser base that combines steel with other metals such as aluminum, which is an excellent thermal conductor.

Stainless steel and non-stick pans

Usually, Stainless steel plates do not have Teflon so the anti-stick effect is achieved through the use of heat and can be improved by using a little oil. The method of these pans requires a bit more skill and practice than a similar one with Teflon, but the cooking results of some foods can be much more satisfying. We have prepared a specific article of stainless steel pans or stainless steel pans so you can deepen your knowledge.

Why You Need Stainless Steel Kitchenware?

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Nowadays, stainless steel has become an essential part of modern life and cuisine. Not only is it ideal for the production and storage of food as it does not change the taste of these, but it has also become the ideal material thanks to its resistance to corrosion. That is why, thanks to the stainless steel cookware manufacturers, these products have become more useful, safe and beautiful. They have made stainless steel less harmful to our health by facilitating its use on a regular basis.

Easy to maintain and clean

  • Stainless steel items are very easy to maintain. You can keep its shine intact if you clean them with lukewarm water and dishwashers on a regular basis.
  • Compared to other materials, stainless steel needs much less cleaning time.
  • The stainless steel utensils are light and easy to maneuver. They are hard and resistant to scratches and stains. They last for much longer.
  • If you put them in the refrigerator, do not corrode.
  • Stainless steel utensils have the ability to fight off germs and bacteria due to their non-porous nature. This property makes them easier to disinfect and clean.

Wide range of designs

  • Nowadays, you can get stainless steel cookware with incredible designs that will help you improve the appearance of your kitchen.
  • In stores, you can get different models of stainless steel pots and pans. This wide range makes it easier for buyers to find products according to their culinary needs.

Durability

  • Steel is a material resistant to corrosion.
  • As we already mentioned, the durability of stainless steel items is one of the main reasons why most housewives love using this material.
  • If your items are made of stainless steel, you will not have to worry about buying new pots or pans; you can use them for a long time without fear of being damaged.
  • Cooking was never so easy
  • The kitchen utensils made of steel are easy to use.
  • Thanks to the fact that steel is a good conductor of heat, you will have a better fire distribution when cooking.
  • On the other hand, most of these modern goods come with tightly fitting lids so that heat loss during cooking can be prevented.
  • In addition, you can keep your meals warm while you serve them.
  • You only need little oil to cook.

Continue reading

Cooking With 18/10 Stainless Steel Utensils, Pots and Pans

Hard anodized

Hard anodized

Stainless steel is one of the most used materials in modern kitchen utensils like pots and pans. Stainless steel is durable, easy to sterilize and does not alter to contact with acids present in certain foods such as milk, meat, fruit, and vegetables. For this reason, products such as pots made of stainless steel New HSSC are the first choice when it comes to food and drink since in this type of steel are no chemicals that can move into the food during cooking.

Differences between steel 18/10 and 18/8

These steel are also known as 304, are part of the 300 series and are the two main types of stainless steel present in pots and kitchen utensils. The first number, 18, refers to the amount of chromium present in the steel, while the second number represents the amount of nickel. For example, 18/8 stainless steel contains 18% chrome and only 8% nickel.

Stainless steel 304 is also made of carbon; its quantity does not exceed 0.8% and at least 50% by iron. Chromium in stainless steel is used to protect iron from oxidation (rust), while nickel increases corrosion resistance so that the nickel content will be higher, the corrosion-resistant steel will be more resistant.

Stainless steel pans

Stainless steel is a good option for pots and pans, but unfortunately, it is not a big heat conductor. If this is not a problem for oven baking trays, the same cannot be said for pots and pans, which is why the new HSSC stainless steel cooker is distinguished by its three-layer format. It consists of a core of aluminum Continue reading

Tips for Choosing Your Kitchen Utensils

The material, the coating, the thickness, the shape and, of course, what we intend to cook!

What material?

Aluminum

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It is lighter to handle utensils that heat quickly and evenly. It adapts to all types of kitchen utensils and accepts both ceramic coatings and conventional anti-adherent coatings.

Excellent heat conductor ensures a homogenous temperature distribution throughout the cooking surface. Aluminum can be used for all heat sources, although a stainless steel ferromagnetic disk is required to be compatible with induction.

There are different manufacturing methods for aluminum utensils:

  • Pressing: It is a disc that is formed by means of a press of the order of one hundred tons. With this system, there is a great risk of deformation over time. It is also impossible to differentiate the thicknesses of the bottom and the wall.
  • Forged: Same manufacturing principle in pressing but pressed using a pressure of several thousand tons. This method allows obtaining the wall thickness in the order of 3 to 5 millimeters.
  • Aluminum “cast”: The aluminum is melted at 700 °C and injected into a pressure mold. This technique allows to vary the thickness of the required raw material for example of the bottom or the walls and ensures a perfect dimensional stability due to the absence of mechanical tension. Ideal for intensive use.

Steel

Stainless steel utensil is resistant to scratches and suitable for high temperature but poor Continue reading

Heavy Anodized Aluminum Cookware

Heavy anodized dishes are a common name for metal pots and pans made of electrochemically toughened aluminum.

Kanchan dinner set

Kanchan dinner set

This name of the dishes came from the English from “hard anodized aluminum cookware”. It would be more correct to say a hard anodized coating and not heavily anodized. Because “Hard” is used to emphasize that the thickness and strength of the anodizing layer is greater than that of other anodized aluminum coatings and “hard.” In this case, the severity or complexity of anodizing is not relevant.

For the curious – about heavy anodizing

The process of heavy anodizing was originally developed for use in the restaurant industry. Chefs needed light and wear-resistant pans, for cooking a large number of dishes a day.

The acid is then cooled to the freezing point of water. The electric current drastically increases, resulting in a heavily anodized aluminum surface, which is twice as hard as stainless steel .

Advantages of heavily anodized cookware

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Dishes made from heavily anodized aluminum have a significantly longer service life compared to dishes with a traditional non-stick coating, and this coating has practically no pores. It is this – almost complete absence of pores, which allows it to withstand the adherence of food to it, even if the food is absorbed or burnt.

At present, the resistance to corrosion and scratches, heavily anodized Continue reading