Stainless steel utensils are characterized by high strength, reliability and long service life. They are resistant to wear, shock loads and deformation, do not rust, are resistant to scratches, do not burn over high heat and are easily cleaned of dirt. With proper handling and proper use, steel cookware can last for over 20 years.
You can cook any food in stainless steel pots, as they are optimally suited for stewing and cooking, and due to the chemical inertness and hygiene of the material, they can store ready-made food for a long time. These kitchen utensils are compatible with all types of hobs, including induction ones. Its only drawback is its relatively high cost.
Signs of a good stainless steel pot
When choosing a suitable stainless steel pot, you should pay attention to several important nuances:
Mode of production. Steel cookware can be cast or stamped. In the manufacture of cast pots, the method of soldering is used, and stamped ones – pressing. Both types are of good quality, but cast kitchen utensils are considered more durable, so they usually cost more;
Steel grade (indicated on the bottom of each product). The highest quality pots are made of medical steel 18/10 – they are not subject to mechanical damage and practically do not darken when used, retaining their operational parameters for a long time, we suggest you to contact the team of saurabhsteel.com to know Steel dabba set price.
Bottom material and thickness. When buying a stainless steel pan, it is better to choose a model with a thick multilayer encapsulated bottom containing a layer of copper (1.5 mm) or aluminium (at least 3 mm). The thickened bottom ensures perfectly uniform heating and prevents food from burning, while saving gas or electricity – due to the long-term preservation of heat, food reaches its full readiness even after the stove is turned off.
In such containers, it is easy to maintain the desired temperature level, in addition, a big advantage of steel pots with a thick bottom is the ability to cook dishes without oil and stew vegetables in their own juice to get healthier and more nutritious food;
The thickness of the sides. For a good steel pan, this parameter should reach 0.8 mm, although a thickness of 0.5 mm is considered acceptable by standards. If the product has walls more than 1 mm thick, it is too heavy and heats up for a long time, which is not very convenient;
Surface quality. Stainless steel utensilswith a matte surface usually cools faster, which is why it is most often used in restaurants, and utensils with a sanded surface retain heat longer and are ideal for domestic use. When choosing a pan, it is also necessary to carefully examine its surface for damage or defects;
Material and method of fastening the handles. The dishes can be equipped with metal, plastic or wood handles. Hollow metal handles do not heat up during cooking, since stainless steel has a low thermal conductivity, and allows you to use the pan in the oven, while wooden handles are pleasant to the touch and provide a comfortable grip.
If the handles are made of ordinary plastic, they can melt when heated, giving off an unpleasant door. The exception is heat-resistant plastic or silicone handles that can withstand high heat. For high-quality pots, the handles should be firmly fixed to the body with rivets, and not welded;
Lid. Should fit perfectly in diameter and fit snugly around the edges. The most functional and practical option is a heat-resistant glass lid with a special hole for steam outlet. Thanks to the transparent surface, you can observe the cooking process through it without opening the pan.