Jan 22 2008
THE ABC OF COOKWARE Part 2
STAINLESS STEEL
Stainless steel is a strong, durable iron alloy that has a minimum of 10.5% chromium content. Other alloying elements (like nickel, copper, titanium, carbon and nitrogen) are also added to enhance its properties.
The best quality stainless steel used for tableware is referred to as 18/10 quality. This means that it contains 18% chromium and 10% nickel as well as other alloys. It is non-magnetic. Note: the stainless steel used in knives is 18/0 quality. Because it contains no nickel, it is magnetic.
Stainless steel is smooth and scratch resistant and the finish won’t corrode or permanently tarnish. This quality of stainless steel comes from an oxide film that forms naturally on the surface (due to the chromium content) and repairs itself if the surface is scratched.However, stainless steel (more particularly the cheaper kinds) is notindestructible and can be damaged. This makes it important to select a good quality product that will last longer.
It is light and easy to handle, and being a poor conductor of heat, it is safe to use. On the downside, it is less efficient at transferring the heat from the burner to the food. Good quality cookware is therefore often made with an aluminium core that is surrounded by high quality stainless steel on the sides. In this way the advantages of both metals are achieved.
Because it doesn’t conduct heat well, stainless steel cookware tends to get hot spots where it touches the heat, causing the food to stick or burn. To overcome this problem, various non-stick coatings are added to the insides of the cookware.
NON-STICK COATINGS
These are available in various qualities, some more resistant than others (Teflon is one well-known brand). Most require careful handling as they are easily damaged by metallic objects. Use non-scratch plastic or nylon utensils when cooking.
POTS AND PANS
Cookware sets offer basic shapes and sizes that give you the most use from the least equipment. Most sets need to be supplemented with non- matching pieces made for specific purposes: a stir-fry pan, for example.
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