What is in Your Stainless Steel Cookware?

In very simple terms, an alloy is a mixture of two or more metals fused together. Tin, for instance, is an alloy of iron and zinc. Stainless steel is, likewise, an alloy and it is made up mostly of iron with chromium mixed with it. These are the most basic components of stainless steel items, including cookware

Pure iron, on its own, is quite unstable and is prone to corroding. When iron comes in contact with oxygen and water, it rusts. The chromium in the stainless steel alloy helps prevents this from happening. For improved corrosion resistance, more chromium is added, as well as the addition of nickel to the mixture.

Other materials that are added to improve the properties and structure of it include non-metals such as carbon and nitrogen, and metals such as titanium and copper. Carbon makes the steel harder.

There are three major classes of stainless steel:

• Austenistic. Made of iron, nickel and chromium with very low carbon content. It is very hard, can withstand very high temperatures, and highly corrosive-resistant. It has non-magnetic properties. This is the kind of steel that people in the food industry prefer in their cookware because of its high resistance to corrosion as well as its ease in cleaning.
• Ferritic. Made of iron and chromium, with low carbon content, and has magnetic properties. Also used in kitchenware.
• Martensitic. Made of iron and chromium with highly controlled carbon content. It is hard and strong, and has magnetic properties However, it is brittle. It is more commonly used for knives.

Stainless steel cookware is a very popular choice among manufacturers, distributors and retailers because of its many advantageous properties, especially the high-quality ones.

• It is non-porous, which means it doesn't have cracks or pores where bacteria is likely to harbor.
• Although it is actually a dark metal, it looks bright because of the way it reflects light. This makes for a shiny look which makes it attractive.
• It requires minimal care, it doesn't chip or crack, and it doesn't rust easily.
• It is recyclable.
• It has a very long lifespan provided proper care is given to it.
• It doesn't affect flavor as it doesn't react to acid or acid-based foods.

When purchasing stainless steel cookware, go for one with a heat diffusing base. It can be aluminum or copper, either visible or sandwiched between layers of stainless steel. This improves heat conduction and allows for even heat distribution.

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