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 Recently, stainless steel cookware has gained huge
popularity due to its durability, aesthetically pleasing appearance and
environmental friendliness. Stainless steel is an alloy that starts with iron
and adds up to 8 alloys, depending on the quality. Chromium and nickel are the
major alloys in stainless steel. The chromium provides rust and corrosion
resistance and adds to its durability. Nickel provides additional rust
resistance, increases hardness, and provides the high polishing characteristics
which make stainless steel so appealing. It is the amount of these alloys that
are added to the stainless steel that determines the quality of the products
and there are ways that you can determine what quality stainless steel cookware
you are buying.
The different ranges of quality in stainless steel cookware
can be established by a set of numbers (18/0, 18/8 and 18/10) which
should be
displayed on the product or on the package. The numbers refer to the
percentage
of content of chromium and nickel added to the iron base. To be
classified as
stainless steel, the metal must contain at least 11 % chromium (no
nickel
required) although the better stainless steel cookware is normally made
with
18% chromium and 8 to 10% nickel, thus 18/8 or 18/10. Low end stainless
steel
products will usually contain little or no nickel yielding an 18/0
rating.
These products may be subject to rust spotting and usually not be as
highly
polished. Stainless steel used in cookware is normally 18% chromium and
10%
nickel (18/10).
Another important feature that appears in some of the best
stainless steel cookware is a high quality non-stick surface. By having a
good
non-stick quality on the pan you will use less oil in your cooking
process and
this will also make clean up a breeze. Some of the newer non-stick
surfaces
will also allow you to cook with metal cooking utensils.
Many stainless steel pans have some aluminum in them. This
is to help conduct heat from the flame to the food. Some of the cheaper
stainless steel pans have the aluminum at the bottom of the pan and
nowhere
else. While this is great for helping to heat the bottom of the pan and
the bottom
of the food, it does not help with the overall heating of the pan.
Higher
quality pans will have aluminum on the sides of the pan as well as on
the
bottom this makes for much better heating and cooking overall.
Pans that have the aluminum sandwiched between heavy gauge stainless
steel
makes for the best stainless steel cookware on the market. You will also
pay a
premium for this high quality cookware. This is because of the
specialized
manufacturing process that bonds the aluminum and stainless steel
together for
optimum heat conductivity in the pan. Some of the best stainless steel
cookware
will even use magnetic stainless steel, which makes it ideal cookware
for
people who have the latest induction cooktops. Durability is important
for
those who spend a lot of money on a single pan, and even more on whole
sets of
the best stainless steel cookware. This durability extends to the
handles,
lids, and the pan itself.
Stainless steel cookware and waterless stainless cookware in
particular, is noted for its flavor preservation. Quality stainless
steel
cookware will have at least 5 layers. These layers allow for even heat
flow and durability. Aluminum conducts heat well in the inner layers,
but
would not be desirable on the outside because of its corrosive
properties. Stainless is used on the top and bottom layers to protect
not
only the food, but the cookware itself.
Waterless cookware uses a steam-control process that
promotes healthy cooking because it uses very little water and minimal,
if any,
fats. The encapsulated bottoms of this cookware lie flat on the burner
and allow for even heat distribution. With waterless cooking, low or
medium heat is all that is required-never use high heat. Because you
can
use minimal water with this cookware, 98% of the vitamins and minerals
are
retained in your foods rather than the 58% retention rate of normal
cooking
methods. A vitamin-rich diet is a key factor in preventing age-related
diseases.
With proper care, stainless cookware should last for a
lifetime. It is not prone to chipping, rusting, or even staining.
It won't dent or scratch easily. You don't have to worry about
particles from the pan getting into your food. While stainless
steel cookware is made up of steel and other metal alloys, it is only
stainless
steel that is on the outer portion of your cookware. Therefore, you
will never taste any of the metal alloys in the food that you cook. The
non-stick protective coating prevents that from happening.
In addition, stainless steel is hard and non-porous. This
makes it crack proof and leak proof. Because of its surface, it is
typically found in hospital environments because it one of the most
sterile
surfaces. Stainless steel prevents the growth of bacteria because it is
corrosion resistant, temperature resistant and is not easily scratched
or
warped. With proper care, stainless steel cookware will remain looking
like new for quite some of time.
Although advertised as dishwasher safe, many experts believe
that you can better keep your cookware looking like new by hand washing
your
cookware in hot, soapy water and drying it thoroughly with a soft cloth
before
storing. If you prefer to use the dishwasher, it is recommended that
you
remove the cookware after the wash cycle to avoid any spotting.
Finally, stainless steel cookware is perhaps the safest
cookware to use. Unlike Teflon, particles from the pot or pan will
never chip
off and enter into your foods. You do not have to worry about metal
poisoning. However, there is one exception. If you are allergic to
nickel, you should avoid using stainless steel cookware.
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