Stainless steel is the material for cookware since the 20-ies. The most popular brand stainless steel cookware is labeled 18/10, which reflects the percentage of content in an alloy of chromium and nickel. As well as this high-tech alloy contains not only iron 0,12% carbon and 1% other impurities. In Germany, this is a standard din (X5CrNi18-10) in the en (1.4301), and for our Russian gost is the brand 12H18N10. U.S.
standard aisi is 304 and 321. The density of steel – 7,8 g / cc. see Geography of these standards is conclusively proves the popularity of 18/10 stainless steel. Now let us look at the advantages and possible disadvantages of stainless steel as a modern material for cookware. So: The strength of the material resistance to deformation: solid steel surface is durable and resistant to deformation – the look of dishes for a long time to be pleasing to the eye, stainless steel is practically impossible scratch, as opposed to aluminum cookware. And also on the stainless steel can not be cleaved education inherent enamelware. Consequently, there is no medium for propagation of harmful germs and bacteria.
This easily can be concluded that environmental utensils made of stainless steel, in addition, it is easy to clean conventional detergents. Hygiene: Stainless steel does not react with acids and alkalis (many of which are contained in food), even at very high temperatures. This means that food cooked in a pot, keep intact all the beneficial vitamins and minerals. There should be a reservation that in a pot made of stainless steel is better not to keep long salt solutions, such as brine. Salt is not immediately soluble in cold water and time to settle on the bottom and walls of the cookware. There may even be formed dark iridescence, especially at the beginning of dishes. Good Trick – salt is better to add hot water while stirring, and the spots, once they were formed, easily removed by 4.5% solution of household vinegar or citric acid. And if you are concerned that your utensils made of stainless steel for long maintained an attractive appearance, do not forget to thoroughly clean it after use, avoiding the drying of foods high in dietary acids, such as mustard, pickles and some food sauces. Hygiene is not hurt, as mentioned above, with an acid stainless steel does not react, but the glitter of the new dishes quickly fade. Utensils made of stainless Steel has a recommended thickness of the walls: in Russia there is a common national standard (which fully corresponds to the world) – gost 27002-86. Under this standard, the thickness of the walls of vessels shall be not less than 0,5 mm. But this just the bare minimum, optimum ratio for the best consumer properties of stainless steel kitchenware is the wall thickness 0,6-1,0 mm. If the wall thickness of stainless steel kitchenware more than 1 mm, this leads to long-term heating and, consequently, to unnecessary energy consumption, besides such dishes too heavy and massive.
