Stainless steel pot is not easy to use? Most likely you chose the wrong pot.
If I were to choose the kitchen with only one pot, I would definitely choose a stainless steel pot.
Stainless steel pots account for a very high proportion of all pots in our family. Do you know the advantage of it? It is not easy to paste the pan, heats evenly, simple maintenance, simple cleaning, particularly durable, particularly hygienic, and looks particularly clean, and the most important thing is that any food can be used. Some pots of materials (such as cast iron pots without enamel surface, aluminum pots, iron pots, etc.) are not suitable for particularly sour foods, or some pots cannot be heated too high (copper pots, non-stick pots), but stainless steel pots are not restrictions at all, any food can be made, and the whole can be thrown into the oven. Why do some stainless steel pots still rust?
1.Classification of stainless steel
There are three most common types of stainless steel used for tableware. One is 18/8, which is also called 304 stainless steel, and the other is 18/10, which is a 316 stainless steel. (Some surgical stainless steel appliances are also a 316 stainless steel. Species), and another is 18/0, also called 430 stainless steel.
For example, 18/10 contains 18% chromium and 10% nickel. Both chromium and nickel have the function of preventing rust, but nickel also has the effect of increasing gloss, so 18/8 and 18/10 are very easy to clean and maintain, and absolutely food-safe stainless steel.
2.Layering of stainless steel pot
A better pot that allows you to feel the advantages of stainless steel. In addition to choosing 18/8 or 18/10 stainless steel to contact the food, you have to look at the number of layers. 3 layers are the most common, and The most basic number of layers. Although stainless steel has many advantages, pure stainless steel has poor thermal conductivity, so it is usually made into a sandwich form, so that through the combination of different metals, the strengths and weaknesses are maximized and the advantages of stainless steel are maximized. Aluminum is usually used for the interlayer because aluminum has better thermal conductivity, so that the stainless steel pan after the interlayer will not be locally overheated or burnt, and the heat conduction is fast and uniform.
Generally, the handle of stainless steel pot also has two kinds of materials, one is plastic, the other is stainless steel.
We recommend stainless steel handle. Although plastic may not be very hot, but if the temperature is too high when the open fire is heated, it is easy to produce toxic gases or even melt. And stainless steel pot handle can also be thrown into the oven and dishwasher, very convenient. Usually, the handle of the pan is also longer. One is convenient for exerting force (after all, the longer the arm of force is, the less force is), and the other is not easy to overheat. If you don’t worry, you can pad it with tea towel before taking it.
4.Pot handle joint
Attention must be paid to the details when choosing a pot. Generally, there are three common connection methods at the connection of the pot handle: rivet connection, welding connection and screw connection. Screw connection is not recommended, because it is easy to rust and loosen, and generally only appears in cheaper kitchenware (often paired with plastic handle), or simple packaging, which needs self-assembly. Welding is the choice that our commercial kitchen will use, because the pot is better cleaned, there will be no sanitary dead corner (rivet edge), but the disadvantage is that most of them are not very beautiful, and if the same pot handle is loose (although a better pot will not have this problem), riveted is still safer, because welding may directly fall off the handle, giving you no reaction time 。 However, welding is still rivets, which can be selected according to personal preference. The difference between the two welding methods is not particularly obvious.
5.Cleaning & maintenance
Although the stainless steel pot is really durable, it is not recommended to soak it in salt water for a long time, as it may cause rust.Steel wool steel wool (not steel ball) can be used for cleaning. A simple maintenance once a month (or depending on the cooking frequency)
This paper introduces so many basic, and tells us the lowest choice to buy stainless steel pot. The top layer is 18 / 8 (304) stainless steel, the interlayer is aluminum, the bottom layer is 18 / 0 (430) stainless steel, and the pot handle does not contain screws. To meet the above requirements, even if it is a qualified, worth buying stainless steel pot. No matter what brand, at least to meet this requirement. Otherwise, either the thermal conductivity is not good, or it is easy to rust, and even may not be safe to eat. I will buy it personally. It is suitable for kitchen enthusiasts: 3 or 5 layers of interlayer. The interlayer must cover the whole body of the pot evenly, not just the bottom. The top layer is 18 / 10 (316) stainless steel, the interlayer is aluminum (2 aluminum and 1 copper is better), and the bottom layer is 18 / 0 (430) stainless steel. The pot body and lid do not contain plastic parts or screws.