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stainless steel -cookware and kitchen utensils-

stainless steel cookware set 6 pcs

Stainless steel  is one of the materials most used in modern cookware and kitchen instruments. Stainless steel is durable, easy to sterilize and not altered in contact with the acids present in some foods such as milk, meat, fruit and vegetables. Why products such as stainless steel pots New HSSC are a safe choice when it comes to food and beverages, as on stainless steel there are no chemicals that can move into the food during cooking.


Differences Between 18/10 and 18/8

These are also known as steel 304, are part of the series 300 stainless steel and are the two main types of stainless steel present in the pots and the cooking utensils. The first number, 18, refers to the amount of chromium present and the second number represents the amount of nickel. For example, 18/8 stainless steel contains 18% chromium and 8% nickel.
L ‘stainless steel 304 is also composed of carbon, its amount does not exceed 0.8% and at least 50% of the iron. The chromium present in steel in the stainless steel is to protect the iron from oxidation (rusting), while the nickel increases the corrosion resistance, so the higher the nickel content, the steel will be more resistant to corrosion.

The stainless steel cookware

Stainless steel is a good option for pots and pans, but unfortunately not a great conductor of heat. If for baking tins this is not a problem, the same can not be said for pots and pans, precisely for this reason the stainless steel cookware new HSSC is distinguished by its format tir-layer consisting of an aluminum core inserted between two layers of stainless steel 18/10, this technology allows the heat to spread evenly.

The stainless steel in cutlery

As for the cutlery, first of all let us say that there is no difference in weight between 18/10 and 18/8 stainless steel as some might think.
The higher quantity of nickel in the taking of 18/10 stainless steel makes the cutlery more resistant (this means only that a fork rather than spoon will be slightly more difficult to bend), and that their surface may become slightly brighter.


Merits Defects
  • It is a recyclable material
  • Good corrosion resistance
  • Durable (for this preferred by professionals)
  • It does not alter the quality of food
  • Easy to clean (good from the point of view of hygiene)
  • Corrosion resistant
  • Scratchproof
  • More expensive than other materials
  • It is not a good conductor of heat
  • Saving energy is not optimal because of the low conductivity