A new choice--You can cook with stainless steel pan!
Delicious pasta,in addition to the ingredients you choose and your skill, you also need to cook with quality stainless steel pans.
JM Steel will teach you how to select stainless steel pans, which are durable, corrosion-resistant, rust-resistant, easy to process, and not deformed.
Firstly，look at the material.
430 and 304 stainless steel ≠ food-grade stainless steel, only the stainless steel material that meets the national GB9684 standard certification and can really come into contact with food without causing physical harm is food-grade stainless steel. Stainless steel tableware for home use can be divided into 430, 304 (18-8), 316 three grades.
Stainless steel pot material 430 good or 304 good?
430 stainless steel
Iron + 12% or more chromium, can prevent oxidation caused by natural factors, called stainless steel, the code in jis No. 430, so also known as 430 stainless steel. But 430 stainless steel can not resist the oxidation caused by chemicals in the air, 430 stainless steel is not often used for a period of time, there will still be oxidation (rust) due to unnatural factors.
18-8 stainless steel
Iron + 18% chromium + 8% nickel, can resist chemical oxidation, this stainless steel in the jis code for No. 304, so also known as 304 stainless steel.
403 and 304 stainless steel they each have their own advantages. 403 stainless steel has better thermal conductivity and mechanical properties, architectural decorative fuel burner parts, household appliances, household appliances parts and other fields 430 stainless steel is better, 304 stainless steel it is very tough and corrosion candle resistance is very good, generally in industry and goods medical and other industries that require corrosion candle resistance performance are available 304 stainless steel is a good choice.
Stainless steel pot material 304 good or 316 good?
316 stainless steel and 304 are food-grade stainless steel, from the performance to compare, 316 stainless steel is an upgraded version of 304 stainless steel, 316 stainless steel nickel content is higher than 304, and contains a certain amount of molybdenum, the increase of these elements is an important condition to improve the corrosion resistance of stainless steel. 316 stainless steel is more resistant to corrosion, high temperature, of course, the price is also more expensive than 304 stainless steel.
If there is a higher demand for high temperature corrosion resistance that is naturally better 316 stainless steel, if only general food applications 304 stainless steel is more affordable.
Secondly，look at the characteristics.
Durability and ease of care are the main reasons why restaurants use stainless steel cookware. The following are some additional reasons.
--Better for your food
Stainless steel cookware is naturally non-reactive, which means it won't interfere with the chemical structure of your food while cooking. Long, slow cooking in pans made from reactive substances such as aluminum, copper or cast iron may interact with acidic ingredients such as tomato or citrus juices, bringing a metallic taste to your food.
--Better for transferring temperature
Stainless steel provides excellent heat transfer, which is further enhanced when an aluminum base is added. It provides you with the assurance of even cooking. Note the description of how the bottom of the pan is made. Most brands of stainless steel cookware feature a multi-layer construction, which means that the sides and bottom of the pan are heated evenly.
--Better for heating more evenly
Heat distribution is also important for pans. Pasta needs water that boils quickly or it will end up sticky. Durable stainless steel can easily withstand the higher stovetop temperatures needed to bring water to a boil, and its excellent heat distribution ensures that you can adjust the temperature to maintain the desired continuous boil.
The perfect pasta also requires a pot large enough to do the job. If it's not, the water temperature will be well below the boiling point when you add the pasta. A larger pot - one that can hold at least six quarts of water - helps reduce this temperature fluctuation.
--Better for maintaining
Stainless steel pots and pans are easy to maintain and clean. If you have a cooking accident and food residue sticks to the bottom of a stainless steel pan, you can leave it submerged in the sink. You'll never be able to do that with a cast iron skillet.
Lastly ，see how it works.
First, you must pick a reliable quality pan to make sure it performs well enough.
--Regarding the selection.
A good pan depends on the bottom of the pan. Some have uneven thickness distribution, such as: thin on both sides, thick in the middle, etc., resulting in uneven heat conduction. The lid structure should be reasonably designed and well sealed. The handle should not be hot to choose suitable for gas stoves, induction cookers, microwave ovens and other uses.
--Regarding cleaning.
If it does not respond to standard liquid dishwashing detergents, you can use a cleaning powder made of oxalic acid, a natural substance found in rhubarb that breaks down residues at the molecular level. It comes in powder or paste form. Wipe the paste with a damp paper towel in a circular motion. This should be all that is needed to thoroughly clean stainless steel pots and pans.
Then comes the usual care, which is crucial.
--Regarding protection.
1、Some people use dishwasher clear to wash stainless steel cookware, but if you can, skip this option.
The detergent will leave a residue and dull the shine of the cookware. Frequent exposure to rough automatic dishwasher detergent may even make pits in stainless steel.
2、Stainless steel cookware, not long time to hold salt, vinegar, etc., food containing electrolytes, long time to hold in, so that the toxic metal elements are dissolved out. Can not be used to boil Chinese medicine, because Chinese medicine contains a variety of alkaloids, organic acids, etc., especially in the heating conditions, so that drug failure, and even generate more toxic complexes.
Stainless steel pots and pans have a beautiful appearance, beautiful structure, but also has the advantages of durability, corrosion resistance, rust, easy processing, not deformed, is the mainstream of the cookware market products. However, stainless steel cookware does not conduct heat evenly, so many brands of stainless steel pots and pans use a three-layer composite bottom structure, and some brands also use a three-layer composite structure through the body.
Three-layer composite structure is generally two layers of stainless steel sandwiched between a layer of aluminum, with high-tech technology once formed, so that pots and pans are heated evenly, fast thermal conductivity, will not be too high temperature of a single point in the pot and scorched food, but also not easy to produce fumes, generally with a variety of functions such as frying, stir-frying, baking, stewing. The use of three-layer composite structure of the cookware, not only to fully maintain the nutrients of food, but also to maximize the maintenance of the housewife's health.
Stainless steel cookware has a beautiful appearance, beautiful structure, but also has the advantages of durability, corrosion resistance, rust resistance, easy processing, no deformation, etc., is the mainstream of the cookware market. It can fully maintain the nutrient content of food and also maintain the health of housewives to the maximum extent.
JM Steel always has the most complete stainless steel expertise and are committed to providing top quality steel. 430, 304, 316 stainless steel mentioned above in this article are our hot products, you are welcome to order for consultation.
