All about stainless steel cookware

Metal is actively used in the manufacture of kitchen utensils and dishes. One of the most demanded is stainless steel. It stands out for its positive features in terms of quality and appearance, in light of which stainless steel dishes can be found in almost every kitchen.

Stainless steel has been known to man since the times of Ancient Egypt and India; fragments of kitchen utensils from this metal date back to 1000 BC. Today the scientist G. Brearli is called the inventor of stainless steel in the modern sense of the composition. The alloys that are used today to make teapots, pots and other kitchen utensils were patented at the end of the 19th century.

Stainless steel dishes reached their peak only at the beginning of the 20th century. In the beginning, the monopolies among manufacturers were Asian companies that produced products at an affordable market value. The quality did not always meet the expectations of consumers, so some brands left the market forever, but most manufacturers sell their metal products for cooking to this day. Among them are elite dishes, inexpensive products, budget military and travel-type containers.

The most famous manufacturer is the French company De Buyer., however, she previously specialized in creating only high-end steel cookware.Among European brands, it also stands out Italian trade mark Paderno. Domestic manufacturers entered the market not so long ago, however, the products of Russian companies today meet the established international quality standards, therefore they are successfully sold on the territory of the Russian Federation and abroad.

Modern stainless steel cooking products have positive and negative properties. The advantages of stainless steel kitchen utensils include a number of nuances.

• The main advantage of such dishes - both in a set and separately - is their visual appeal. The charm of shiny surfaces is complemented by the presence of glass lids, which are most often sold in a set with dishes.
• Metal stands out for its large operational resource, therefore, with proper use of kitchen utensils, it will last for 10 or more years.
• Steel is resistant to mechanical damage, unlike glass or ceramics, it will not shatter if accidentally dropped.
• Hygiene is an important aspect for containers in which food will be prepared regularly. The structure of the metal is distinguished by the absence of pores, therefore it will be many times easier to wash containers from various kinds of contaminants in comparison with porous raw materials.
• The steel is compatible with all types of hobs and hobs, including induction models.
• Stainless steel is not harmful to human health, so you can safely cook any dishes from any products in it, in addition, you can store food in containers after cooking.

However, the metal is not devoid of some disadvantages. The disadvantages of raw materials for the manufacture of kitchen utensils include several factors.

• Outside, traces of any touch will remain on the metal, which can adversely affect the appearance of the utensils.
• Due to the uneven distribution of temperatures inside the containers, there is a risk of food burning. But this rarely happens in pots and pans with a thick bottom.
• Steel is not resistant to sudden temperature fluctuations. In such situations, defects may appear on it.
• As a rule, good quality dishes made from such an alloy stand out for their high cost.

Today under the general name "stainless steel" there are several types of metal alloys that are applicable for the production of containers for the kitchen. Most often, manufacturers use various alloyed alloys.

• 18/10 - a popular raw material used for the manufacture of professional and luxury tableware. Today, austenitic alloy is in demand by Russian and foreign manufacturers.

• 201 - a similar alloy is also called medical or surgical. But despite this definition, metal is most often used for the production of tableware in the budget price category. This is due to such a reduction in the cost of steel products with a composition in which most of the nickel will be replaced by manganese.

• 430 - a ferritic alloy that does not contain nickel. Such metal is in demand for making a multi-layer "sandwich" at the bottom of kitchen containers.

• 420 - a safe alloy that stands out among other varieties for its high strength indicators. Most often, forks, spoons, knives are made from this raw material.

Today, metal utensils are presented in supermarkets in a wide variety, which allows each housewife or cook to choose the option that is most suitable in terms of cost and characteristics.Among the manufacturers of steel kitchen utensils, it is necessary to distinguish several manufacturers.

Domestic trade mark, which has established itself on the positive side in the light of the high quality of tableware. It is especially appreciated by lovers of the canning process. The range includes pots and other utensils of various capacities with convenient lids that can withstand prolonged exposure to high temperatures.

Steel cookware from Germany, distinguished by high quality standards, corrosion-resistant properties. The products are durable, which allows them to be used for quite a long time. The assortment includes line of elite class goods, during the creation of which the manufacturer focused on the appearance, in addition, the trade brand offers products of the middle price segment.

Steel cookware is presented in a wide variety. Cooking containers are made with a thermally accumulating bottom, which will allow food to heat up faster, in addition, in such dishes you can keep the dish for longer, keeping it warm.

A popular brand that offers consumers a wide range of different carbon or galvanized steel products with a high level of quality. The products of this manufacturer are used by many professional chefs, pans for cooking are equipped with capsule bottom, consisting of several layers of metal, which has a positive effect on the cooking process.

Another German manufacturer that sells various kitchen utensils, including stainless steel. The products stand out for their attractive design; for ease of use, the containers have a small scale on their walls, allowing you to adjust the volume of liquid inside. High quality metal is used for the production of tableware.

The dishes of this brand differ from the rest of the assortment in their external design, in addition, all steel containers used for cooking have a non-stick coating, which eliminates the appearance of burnt food residues on the walls and bottom.

The harm and benefits of using steel utensils are primarily due to their quality, therefore, the choice of containers for cooking should be approached with all responsibility. In order not to be mistaken when buying stainless steel products, it is recommended to pay attention to several features of the products.

• It is best to initially buy utensils for universal use, which can later be used on all types of stoves, ovens, microwave ovens. Such products should contain marking 430 on the outer side of the bottom. It is this variant of the alloy that will make it possible to operate containers in any version.
• High-quality dishes, if they require a lid, should not contain gaps between their walls and the lid itself. This will ensure an even distribution of temperature inside the cookware, in addition, excess liquid will not boil off onto the stove from the slots.
• The optimum bottom thickness for steel dishes should be 3 mm or more.
• For pots, the optimal wall thickness will be at least 0.5 mm, as for pans, for them this parameter starts from 1 mm.

There are several general recommendations for the safe use of stainless steel cookware, compliance with which will significantly extend their operational life.

• It is forbidden to put metal containers on fire when empty.
• When using pots, pans or other containers on gas burners, it is necessary to set the flame level under the container so that the flame does not go beyond its limits.
• It is not recommended to heat stainless steel cookware at too high temperatures. Therefore, the dishes are best cooked over low heat.
• When mixing food, do not use metal devices. Spoons, slotted spoon and other products should be made of silicone or plastic. The use of wooden products is allowed.

Stainless steel dishes will last longer if you take care of them.

• In order to make it easier to care for stainless steel containers, it is recommended to salt them during cooking only after the liquid has boiled or, in general, at the end of cooking. In this way, it will be possible to avoid the appearance of scale on the walls.
• If the dishes will be used with hard tap water, you can remove the white sediment from the walls by boiling the containers in water with the addition of table vinegar. And also it will be possible to get rid of spots on the surface with the help of citric acid - it will be necessary to clean the places with neoplasms with it.
• Do not clean hot pans, bowls or pots. It will be possible to wash the containers without losses only after they have cooled down; you can additionally soak them in warm water with or without chemistry.
• To clean the dishes from carbon deposits, limescale or plaque at home, it would be more correct to regularly care for stainless steel products, avoiding the use of abrasive substances and sponges with a hard surface.
• During the operation of the dishes, it is better to take care of them manually, avoiding the use of the dishwasher. If the instructions for the dishes contain a recommendation to machine wash, before such processing, you should first soak the container for some time in soapy water.
• After washing the container, it is best to additionally dry it with a waffle towel. If steel products are left to dry naturally, streaks and streaks may remain on the surface. To finish off the shine on the walls, it is recommended to wipe it pointwise, in non-circular movements.
• If the initial detergent composition for steel surfaces was not selected correctly, scratches may appear on the walls and bottom. In this case, it is necessary to replace the detergent composition with a more gentle and softer substance.

For information on how to choose stainless steel cookware, see the next video.