Stainless steel cookware selection guide

The advantages of Stainless steel pots are reasonable price, durable, anti-rust. So there are things you need to consider when choosing stainless steel cookware as below:

 

1. What is it made of?

stainless steel cookware sets contains 11% chromium and up to seven other metals, of which chromium metal provides durability and rust resistance. The nickel metal has anti-rust properties, hardness and high polishing properties. These two metals also have obvious disadvantages, that is, they react with food. Of course, if it is clean, it will not affect people's health.

 

2. How does the stainless steel pot feel in your hand?

When you go to the store to choose stainless steel pots and pans, the feel is still very important, because it is designed to whether you can afford the pot, whether it is really suitable for your weight, whether the lid is matched with the pot, and whether the handle is sturdy.

 

3. How many layers are there in a stainless steel cooking pot?

Why do we have to select how many layers of pots? Because non stick stainless steel cookware is not a good heat conductor, you can only sandwich aluminum or copper sheets between non-stick stainless steel cookware to enhance its thermal conductivity. Sometimes, the bottom layer of the pot will be made of copper or aluminum. A pot containing one layer is definitely lighter and more likely to warp than a pot containing multiple layers of additional thermally conductive metal. Therefore, with each additional layer, the stronger the pot will be, the longer the heating time will be, and the weight of the pot will increase.

 

4. Is there a warranty or return policy?

Under what circumstances will there be warranty coverage? In fact, only high-quality cookware manufacturers with the best stainless steel cookware brands will provide warranty, and even in some cases, there will be a lifetime warranty service, and some are returned and exchanged for seven days.

 

5. Which stainless steel cookware series is better?

The easiest way is to look directly at the bottom of the stainless steel pot, you will see a grade engraved on it, this grade will affect its durability and rust resistance. High-end cooking utensils belong to the 300 series, and 400 series stainless steel is more corrosive than 300 series stainless steel kitchen pots and pans, and will rust over time. The 400 series stainless steel is mainly used for mixing bowls, kitchen utensils and cheap soup pots. It cannot be used for a long time. If it is used frequently, it needs to be replaced frequently. If you want a longer service life, it is best to choose the 300 series.

 

6. How to minimize the reactivity in the stainless steel pot?

In fact, this method is not difficult, there are only three. First, when the dish is cooked, you can take it out of the pot and put it on the plate as soon as possible. Second, if the dish contains acid and salt, such as vinegar, wine, lemon or salt water, using a ceramic stock pot set will More appropriate. Third, you must not use metal wire to scrub stainless pot set. If the food is burnt, you can soak it in baking soda or soapy water for a day and then use a scouring pad to clean it.