Quickly distinguish high-quality and inferior stainless steel cookware setStainless Steel Cookware Manufacturer
Stainless steel cookware are commonly used in cooking, and are also one of the best and safest cookware. However, how to judge the quality of stainless steel materials used for cookware with different prices in the market. Let’s learn how to quickly identify the advantages and disadvantages of stainless steel kitchenware.
First: Look at the color. High quality stainless steel pots have a strong texture and are bright silver; The inferior stainless steel pots and tools are gray white.
Second: check the details, the edge of the high-quality stainless steel pot mouth is pulled smooth, smooth and free of cracks; However, the edge of the poor stainless steel pot mouth is pulled up rough, with obvious cracks or repair marks.
Third: depending on the process, high-quality stainless steel pots and tools are made of steel, aluminum and steel by high temperature and high pressure forging. They are firmly connected without dropping the bottom. Features: concave mark.
Fourth: Select brands, reject small brands and brands that are halfway out, and select large cooker manufacturers with high visibility, good reputation and strength.
Fifth: Stainless steel test solution
Drop the liquid medicine directly on the stainless steel surface. After 1-2 minutes, various colors will appear, such as red, dark red, light red, yellow, light yellow, and no color. You can distinguish the stainless steel material directly by comparing the color on the instructions for use!
The worse the antirust performance of the material, the faster the reddening speed, the darker the color, the better the antirust performance, the slower the reddening speed, and the lighter the color.
Can we judge the quality of stainless steel cookware by magnetism?
According to ferromagnetic judgment, generally non-magnetic stainless steel (austenite) has better corrosion resistance than magnetic stainless steel (ferrite); However, this method generally only makes a simple distinction between 200 series and 300 series stainless steel, and cannot be used as an absolute basis for judging the quality of stainless steel.
1、 Look at the material
430 stainless steel: also called 18/0 stainless steel, ferritic stainless steel, with good magnetic conductivity.
304 stainless steel Also called 18/8 stainless steel, it is the most common material for cookware.
316 stainless steel: also known as 18/10 stainless steel, with stronger stability and corrosion resistance.
Generally, 304 stainless steel is enough for the main body of the pot. If your budget is sufficient, you can consider 316 stainless steel.
Why does the stainless steel pot have the problem of matching the stove?
2、 Look at the structure of the pot bottom:
Nowadays, stainless steel pans are usually made of multi-layer composites. The reason is that 304 or 316 stainless steel, which belongs to austenitic stainless steel, has poor magnetic conductivity and poor thermal conductivity (compared with copper, aluminum and iron).
The bottom layer of the pot is made of ferritic 430 stainless steel with good magnetic conductivity, which is convenient for matching the induction cooker.
The middle layer of the bottom of the pot is made of high-purity aluminum to enhance heat conductivity.
The upper layer of the pot bottom is food grade stainless steel. At the same time, this composite three layer thick pot bottom can also prevent the pot bottom from deforming during dry burning.
3、 Look at the handle
Common handles are:
Rubber and bakelite handles: most of them are found in Chinese style pots. They have good scald resistance combined with rivet technology.
Solid stainless steel handle: It is commonly used in western style pots. It has poor scald resistance in combination with spot welding process, and often needs to be used together with gloves.
Hollow stainless steel handle: It is commonly seen in western style pots. It has poor scald resistance in combination with rivet technology and often needs to be used together with gloves.
From a practical point of view, rubber and bakelite handles are more practical. But the stainless steel handle has a higher appearance.
4、 Look at the pot cover
It is better to choose a visual glass cover. Advantages: you can see the cooking situation of the ingredients in the pot at any time;
High arch cover is preferred,
Advantages 1: It can support putting larger food materials, and it will not happen that the cover is not tight due to the higher food materials;
Advantages 2: The structure of the high arch cover is conducive to the backflow of steam condensate along the inner wall of the pot, preventing the collapse of steamed buns and steamed buns due to the dripping of condensate.
5、 See capacity
Different sizes of pots and pans can be selected according to family needs.
How to clean the yellowing and blackening stainless steel pots and tools after long-term use
You can use a cleaning cotton dipped in stainless steel cleaner to wipe, and thick stains can be used together with emery sponge.
The above are some stainless steel cookware that can quickly distinguish between high quality and poor quality
. For more information on quickly identifying high-quality and inferior stainless steel cookware, you can visit
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