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Question - What to look for when buying stainless steel cookware?
1. Stainless steel grade
Traditionally good quality steel cookware is made from 304 and it is quite popular in the Indian market. Nowadays, people are gradually moving towards nickel free owing to the health benefits. You should look for brands who claim and mention such details in writing. Thankfully Meyer offers the nickel-free range to the customers, and they have been a pioneer in doing so with all the successful ranges.
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2. Choose the right weight
When it comes to the thickness of the base or the sides, the ‘correct' thickness should be the key. A good quality stainless steel pot will have a certain 'weight' that you can sense when you pick it up. A heavier pot could mean it was made with more material, which means it costs the manufacturer more to make it, but it could also mean that the weight comes from other materials like aluminum which is cheaper than steel. Manufacturers use aluminum to spread heat through encapsulated bases. This usually means that the pot will be more expensive for you to buy. However, the quality of steel decides the strength, and the entire cookware may not always be as heavy as what you get from an ordinary manufacturer.
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3. Overall construction.
Stainless steel is an inefficient heat conductor. Stainless steel cookware's performance is mostly determined by how effectively the pan spreads heat and avoids hot spots. This is influenced by the copper or aluminum core's thickness. Therefore, you should always look for cookware with an aluminum or copper core or cladding since it will give you the durability of stainless steel while also providing superior heat conduction. The core is the disc at the bottom or encapsulated base of the pan. The cladding is a complete layer that goes on the base and sides which is commonly known as "Triply". Keep in mind that clad cookware could be pricier than cookware with only a metal core.
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How to maintain Steel
1) How to remove burnt food from the pan?
It's not as difficult as it sounds to remove burned or firmly stuck food. First, fill the pan with warm water, and add a little baking soda and vinegar. Allow it to sit for 15 minutes before attempting to loosen the food particles with a spoon. If that doesn't work, bring the water to a boil, and then scrape out the stuck food. Wash thoroughly later with soap.
2) How to remove whitish chalky spots?
Use one part of vinegar to three parts of water in the cookware. Bring to a boil then allow to cool. Wash thoroughly later with soap.
3) How to remove color discoloration?
Overheating is usually the cause of this discoloration. Avoiding overheating (of course) is one way to avoid this, but if it happens, cook something tomato-based in the pot or pan. You can also boil a solution of water and vinegar in the pan.
4) Can you remove the pitting?
When you add salt in the water before it boils, a reaction causes damage to the chromium oxide layer on the surface of the stainless steel, and pitting can occur on stainless steel cookware. Unfortunately, you won't be able to remove existing pitting. Just be careful and add salt when the water has come to a boil.
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