Crockery is a product that no hostess can pass by indifferently. This is the most important element, without which cooking is impossible. And health also depends on the quality of the dishes, so it should not only be beautiful and comfortable, but also meet all sanitary requirements and standards. Over the past few decades, sales pans have been considered stainless steel pans made in Russia and abroad. Such a rise in popularity and demand for stainless steel cookware is easy to explain by looking only at the advantages of this product and comparing it with analogues from other materials.
Benefits of Stainless Steel Pans
- Long service life. They say about such utensils - they are not killed. It will last a long time, and after its service life it can be handed over as metal.
- Strength. Russian-made stainless steel pans are available with reinforced walls and bottom. Therefore, deformation is impossible, and the appearance of scratches is not critical for them. By strength only analogs from cast iron can be compared with them.
- Hygiene The material is considered the most environmentally friendly - it is proved by repeated studies. Consequently, stainless steel pans , sets of dishes from it are absolutely safe for human health.
- Appearance. Stainless steel maintenance is easy and simple. Easy to clean, areas are easy to clean. Presentable appearance is not lost throughout the entire service life.
High-quality stainless steel products have, perhaps, only one significant drawback - high cost. And then, this applies for the most part to foreign brands.
Stainless steel pans of the Russian manufacturer
The pricing policy of the domestic manufacturer is somewhat different, as a result of such utensils more accessible to the residents of our country. An example of this is the Amet trademark, which offers Russian-made stainless steel pans. Chelyabinsk is the city in which their production has been established since 1972. It is located on the territory of the metallurgical factory of the city of Asha.
Cookware from stainless steel from the Amet brand
It was this manufacturer on the territory of our country that was the first to produce products with a thickened bottom. Today, the most significant drawback of the products of this trademark is that the stainless steel pans of the Russian manufacture of Amet are incompatible with modern induction cookers. Many buyers complain about this. However, if we consider this model range in terms of quality-price ratio, then the dishes confidently occupy a worthy position of the middle class. A set of 6 items costs a little more than 4,000 rubles. Many buyers explained their choice with an affordable price.
Gourmet stainless steel cookware
Unlike the first brand, pans from the Gourmet company fully comply with all European requirements and standards. Therefore, this manufacturer in the domestic market occupies the first position. The VSMPO-Posuda company has been operating since 1991 to this day. The equipment of the enterprise is Italian equipment for the production of stainless steel utensils. Gourmet stainless steel pans of Russian manufacture, by all indicators and parameters, belong to the premium class category, high quality products are noted by everyone who bought such dishes. But the price of a product of this manufacturer is not above average, which means it is affordable for many buyers. A set of 6 items costs about 5,000 p.
Pseudo-Russian stainless steel cookware
In addition to the aforementioned brands, there are no more enterprises in this field of activity in Russia. There are only a few companies whose existence can mislead Russians.
- Pots from the Katyusha stainless steel. In fact, this enterprise is considered Russian, but most of it is located outside it. In which country exactly is unknown. Presumably this is Turkey.
- Pan "Katun". Sold as a Russian product. But in fact they are completely made in China.
Often, negative feedback on the quality of Russian dishes is left by those who purchased the products of these companies.
Choose pots correctly
The best pan to date is a stainless steel pan. How to choose a quality product among many offers? Pay attention to the following properties and parameters:
1. Compliance with GOST 27002-86. This concept includes the following criteria:
- Steel must comply with hygiene requirements, as well as be suitable for deep drawing: 201, NSSC, 304, NTK and others.
- Made of stainless steel no lower than 430 marks. This makes it possible to use dishes on all varieties of cookers.
- What should be a stainless steel pan, how to choose the correct thickness of the distribution layer? The optimum size is no less than 3 mm.
- The wall thickness of the product should not be less than 0.5 mm for the middle class and 0.8 mm for the premium class.
2. How to choose a stainless steel pan in appearance?
- Polishing the product must fully comply with GOST 27002-86. True, up to three (but no more) point errors are permissible.
- There should not be any dents, significant and not very scratches. Otherwise, such a saucepan will at best constantly accumulate dirt, at worst - emit harmful heavy metals during cooking.
- Make sure that the lid is firmly attached to the pan or pan.
- Some models are manufactured using an additional non-stick layer. They are unreliable, so you can not count on the long life of this layer.
- Experts do not recommend trusting those manufacturers who assure the buyer of the effectiveness of the temperature sensors or copper inserts installed in the caps on the surface of the capsule bottom. All this is useless and not true. This only affects the cost of the goods, but not the quality.
Proper maintenance of stainless steel utensils
Each kitchen utensil requires proper care and regular washing. Stainless steel cookware! We have already dealt with the question of how to choose. How to care for stainless utensils so that they remain beautiful for a long time?
- Before using it for the first time, it is recommended to rinse it thoroughly and wipe it dry.
- When washing, do not use powders or detergents containing abrasive substances. From such leaving on the surfaces there will be traces and scratches.
- Do not wash dishes made of stainless steel and compounds containing chlorine or ammonia.
- Wash the stainless steel knife immediately after each use.
- It is not recommended to wash stainless steel in a dishwasher. However, if it is allowed in the annotations for use, then you can do it without fear.
- Do not save cooked food in stainless steel dishes, since the salty or acidic environment of the food can disfigure the surface inside. And nickel, which is unhealthy for health, will enter food.
- It is strictly forbidden to heat dishes on the stove before use. It necessarily forms spots in the form of a rainbow.
- Appeared rainbow spots (usually this happens after the first use) can be easily removed with a solution of vinegar with a concentration of 4.5% or plain lemon juice.
- Cold water in a stainless steel pan cannot be salted. From this, white specks can form on its surface. Salt only when it boils, and stir immediately.
- It is impossible to cool food in such dishes artificially, it must cool by itself.
- In order for the gloss to please you with its brilliance for a long time, wipe the dishes dry after washing.
- Stainless steel pans and pans should be washed in warm water, a liquid detergent diluted in it, a sponge of medium hardness.
- If the food accidentally burns, you can remove the stain in the following way: pour warm (not hot and not cold!) Water with salt, let it stand for about an hour and a half, then you can wash the vessel.
- You can restore polishing that is cloudy during operation by using special polishing agents.
conclusions
You already know how to choose the right stainless steel pots; the advantages of this product category and the nuances of care are familiar to you. We hope that there are no difficulties with the choice and use. The main thing is to buy goods from trusted manufacturers, be careful when choosing and properly monitor its cleanliness and care, and stainless steel dishes will delight you for a long time.