Welcome back to a new chapter of " Choosing the right pot ". Today we talk about stainless steel cookware.
Stainless steel pans have several advantages, first of all they are very safe from a hygienic point of view, they have excellent resistance to thermal shock, abrasion, impact and corrosion.
They are particularly suitable for induction cooking if a ferritic steel disc is applied to the bottom.
Stainless steel is recommended for immersion cooking in which the heat is transmitted by the liquid in which the food is immersed and not by direct contact with the walls and bottom of the container.
On the other hand, they have a high specific weight and during cooking it is easy for splashes and splatters of food to char on the walls, given the different temperature compared to the bottom.
Energy saving is not optimal due to their poor ability to conduct heat and they are not very resistant to aggression from coarse salt. Furthermore, in stainless steel there are still moderate quantities of nickel and chromium.
Some useful tips before buying:
- Make sure it is 18/10 stainless steel, otherwise it may rust.
- The thickness of the aluminum disc, placed on the bottom to spread the heat, must be at least 6-7 mm.
- Add the salt only after boiling to prevent it from attacking the metal before melting.
Welcome back to a new chapter of " Choosing the right pan ". Today we talk about stainless steel cookware.
Stainless steel pans have several advantages, first of all they are very safe from a hygienic point of view, they have excellent resistance to thermal shock, abrasion, impact and corrosion.
They are particularly suitable for induction cooking if a ferritic steel disc is applied to the bottom.
Stainless steel is the best choice for you. indicated for immersion cooking in which the heat is low. transmitted by the liquid in which the food is immersed and not by direct contact with the walls and bottom of the container.
On the other hand, they have a high specific weight and during cooking it is possible to reduce the weight. it is easy for splashes and splatters of food to carbonize on the walls, given the different temperature compared to the bottom.
Energy saving is not an issue. optimal for low capacity; to conduct heat and are not very resistant to aggression from coarse salt. Furthermore, in the stainless steel there are still discrete quantities of of nickel and chromium.
Some useful tips before buying:
- Make sure it is 18/10 stainless steel, otherwise it could rust.
- The thickness of the aluminum disc, placed on the bottom to spread the heat, must be at least 6-7 millimeters.
- Add the salt only after boiling to prevent it from attacking the metal before melting.