In very simple terms, an alloy, a mixture of two or more metals melted together. Tin, for example, is an alloy of iron and zinc. Stainless steel is an alloy, and consists mainly of iron mixed with chromium. These are the basic components of stainless steel elements, including cooking utensils
pure iron, in itself, is rather unstable and tends to corrode. When iron comes into contact with oxygen and water, it rusts. L 'Chromium in the stainless steel alloy helps prevent this. chromium for greater corrosion resistance, it is added, and the addition of nickel to the mix.
Other materials added to the property and structure to improve their non-metals such as carbon, nitrogen and metals such as titanium and copper. Carbon makes the steel harder.
There are three main classes of stainless steel;
• Austenistic. Iron, nickel and Chrome with very low carbon content. It 's very difficult to withstand very high temperatures and corrosive-resistant. Has non-magnetic properties. This is the type of steel that the people cooking the food industry prefer in their account of its high resistance to corrosion and its cleanliness.
• ferritic. Iron and chromium, low carbon content and magnetic properties. Also used in dishes.
• martensitic. From> Iron and chromium, with a carbon content highly controlled. It is hard and strong, and magnetic properties, however, is fragile. And 'most commonly used for knives.
stainless steel cookware is a very popular choice among producers, distributors and resellers for its many beneficial properties, especially those of high quality.
• It is not porous, does not have cracks or pores through which bacteria may harbor.
• Even if youis actually a dark metal, it seems because of how it reflects the light is intense. This provides a shiny look that makes it attractive.
• It requires minimal care, it is not crack or chip, and does not rust easily.
• E 'recyclable.
• There is a very long life has given proper care is given.
• There is no impact on the taste, because it does not react with acidic foods or complementary.
When buying stainless steel pots, one to go with a heatspreading base. It may consist of aluminum or copper, visible or two layers of stainless steel. This improves heat dissipation and allows for even heat distribution.
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