Why Stainless Steel Cookware Suit Better In The Kitchen?

Cooking food has necessarily led man to manufacture cooking utensils that are always better suited to his needs and way of life, employing a wide variety of materials.
From the clay utilized by our ancestors to the newest nanoparticle coatings, the transformation of firing equipment has inevitably followed new technologies' tracks.
Thus, frequently seduced by ever more innovative, practical characteristics, pentole amc opinioni the consumer has hardly questioned the material's possible effects on his food or his health.

Organic food's decision to guarantee better health has raised new questions, particularly about the stability of the material useful for cooking utensils.

Today, metal dishes can be found in your kitchen of nearly every housewife. It is beautiful and comfortable, and the number of such dishes is quite wide.

Metal is an alloy of iron and carbon. It differs from ordinary steel by way of a chromium content higher than or add up to 10.5%. Some specific metals also contain nickel.
For the production of metal cookware, steel "18/10" is frequently used. These numbers mean the content of chromium and nickel.

Metal utensils manufacturers said the particular grade in stainless steels' classification exhibits intrinsic properties such as food neutrality and high corrosion resistance. Its qualities are useful for surgical equipment in the foodstuff processing chain, particularly in acidic environments (winemaking, etc.).

The bottom of modern metal dishes is usually made of two layers of metal. There's a coating of aluminum (less often copper since it is more expensive) between them.

Sometimes there might be a third layer of steel and another heat-conducting layer; in a few types of pots, the aluminum or copper layer is situated not only on the underside but additionally on the walls. Food in pots that have a heat-conducting layer on the sides will cook faster.

Metal cookware could be cast or stamped. Stamped dishes are cheaper, so they sell much better. Cast cookware is more expensive and is utilized by professionals. It serves much more than stamped and has better consumer characteristics.

The non-stick coating in metal cookware is usually "Teflon," not very durable. Cast cookware could have a stronger non-stick coating.

The metal utensils are perfect for home cooking- this new trend is winning customers' hearts around the world. Metal tiffins look stylish and aesthetically pleasing. Metal isn't afraid of temperature extremes and contact with household chemicals.

The long service life of metal utensils is another plus in favor amc pentole prezzi of this material. They will serve for more than a dozen years and will retain their excellent appearance!

The Reliability of STAINLESS STEEL

Neutrality in touch with food
During cooking, for storing in containers
No oxidation, neither of the material nor the food.
Resists temperature variations.
Baking possible in the oven.
Storage in the refrigerator

There is no emanation from overheating, no debris or crack from impact or drop.

Stability of components
Unalterable. An easy task to maintain.
This material does not deteriorate.
Not afraid of scratches.
No porosity as the polishing is quite fine.
A wholesome and durable material for the safety of your food.

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