In January 1915, the New York Times published a publication on a new type of steel. The manufacturer claimed that it does not darken, does not rust, and is perfect for making dishes and cutlery. That's how the stainless steel and products from it appeared in the world. The culprit of the properties of steel is ordinary chrome. In sufficient quantities, it ensures the presence of a special film on the surface of the alloy. The film even knows how to repair itself when small scratches appear and protects products and our taste buds from contact with metal.
Production of stainless steel products begins with the casting of cast iron
In a metallurgical plant, ordinary steel is first made in which carbon is present. It gives iron strength. Then wonderful metamorphoses occur with the material - it is sent to special furnaces and additives are added that determine the properties of stainless steel. In addition to chromium, its composition includes: nickel, titanium, molybdenum and other metals. The quantity and type of additives will depend on the steel grade being manufactured.
The stainless steel is divided into several types:
- Chrome The composition of carbon and chromium in various percentages.
- Nickel Chromium. Consists of chromium and nickel with the addition of copper, molybdenum, silicon.
- Chromomanganese nickel. In addition to chromium and nickel, manganese is added.
After smelting, steel gets into molds. There it is rolled out and twisted into rolls, cut into sheets. Or cast products and containers from stainless steel on the workpieces.
Watch a video on how recyclables are recycled to stainless steel.
What are they made of stainless steel?
Currently, without this material it is difficult to imagine any production. The scope of application of stainless steel products is so wide. So where is it used?
- Engineering and automotive industry.
- Chemical industry. The stainless steel is resistant to acids, because tanks in factories are made from it.
- Aviation.
- Food industry.
- Interior and design.
- Medicine is a special type of steel (surgical steel).
- Power industry.
- Production of stainless steel utensils.
Is such cookware safe?
Stainless steel made without violation of technology is considered the most acceptable. The film on the surface repels bacteria, preventing them from accumulating. The dishes are easy to clean. A characteristic feature of stainless steel is not to interact with acids, which are many in foods. Therefore, dishes from it are safe. It can both cook and store food, sauces and marinades.
There are options for using cookware with enamel or aluminum. But we all have long known that acid-containing foods cannot be cooked in an aluminum pan. Otherwise, iron is oxidized, releasing harmful substances. Enamel is safer, but has its drawbacks.
Note that when buying kitchen utensils made of stainless steel, you should focus on the price. Products that are too cheap should not be taken. Let's see why? The fact is that dishes made of high-quality steel are expensive, and manufacturers are trying to trick so that people with a wallet of any thickness can buy the product.
True, the cheaper the stainless steel pan, the easier and more unreliable it will be. Manufacturers make the walls and bottom thinner, equip such products with cheap plastic handles. There is also a concrete swindle when the type of steel does not correspond to what is stated on the marking. Then you can put an end to the safety of dishes.
How to choose a pan from stainless steel?
There are several characteristics that you need to pay attention to. If you approach the selection correctly, you can find dishes with the best ratio of price and quality.
The most expensive are pots with a minimum nickel content or its complete absence. There is a theory that the compounds of this metal are harmful and can cause allergies. On such dishes there will be a mark informing that there is no nickel in the composition. Note that there are no serious studies on this subject. This means that there is a possibility that this is just another marketing move by manufacturers.
What you really need to pay attention to is the thickness of the walls and bottom. The thicker they are, the more evenly the food warms up. The volume bottom will reduce the amount of oil during cooking, the food will not burn. To a thin bottom, the ingredients will stick quickly. Check that it is perfectly even. To do this, simply place the pan on any flat surface.
Remember, a too light pan or pan indicates that the manufacturer saved on production. An aluminum plate is inserted into the bottom of such stainless steel products. In this case, the bottom seems thick, but does not have good thermal conductivity.
To exclude the purchase of a fake, take a magnet with you. He will not be attracted to a stainless steel pan; this steel has no magnetic properties.
Benefits of Cookware and Care
So, stainless steel is safer than other materials. In addition, it is suitable for all cooking surfaces, including induction hobs. Easy to use, does not darken, does not oxidize. Beautiful steel luster blends seamlessly into the modern kitchen design.
The dishes are easy to clean, do not require special care. The only limitation is the ban on abrasive cleaners and hard brushes. Their use will leave scratches on the product.