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Cooking with 1810 stainless steel utensils, pots and pans .pdf


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Report generated on Sunday, Nov 26, 2017, 12:11 PM
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DOCUMENT

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Cooking with 18/10 stainless steel utensils, pots, 1and pans

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1

[pots,]

Stainless steel is one of the most used materials in modern
kitchen utensils like pots and pans. Stainless steel is
durable, easy to sterilize and does not alter to contact with
acids present in certain foods such as milk, meat, fruit, and
vegetables. For this reason, products such as pots made of
stainless steel New HSSC are the first choice when it
comes to food and drink since in this type of steel are no
chemicals that can move into the food during cooking.
Differences between steel 18/10 and 18/8
These steel 2 are also known as 304, are part of the 300
series and are the two main types of stainless steel present
in pots and kitchen utensils. The first number, 18, refers to
the amount of chromium present in the steel, while the
second number represents the amount of nickel. For
example, 18/8 stainless steel contains 18% chrome and
only 8% nickel.
Stainless steel 304 is also made of carbon; its quantity does
not exceed 0.8% and at least 50% by iron. Chromium in
stainless steel is used to protect iron from oxidation (rust),
while nickel increases corrosion resistance so that the
nickel content will be higher, the corrosion-resistant steel
will be more resistant.
Stainless steel pans
Stainless steel is a good option for pots and pans, but
unfortunately, it is not a big heat conductor. If this is not a
problem for oven baking trays, the same cannot be said for
pots and pans, which is why the new HSSC stainless steel
cooker is distinguished by its three-layer format. It consists
of a core of aluminum inserted between two layers of
stainless steel 18/10; this technology allows the heat to be
distributed more evenly.
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 top nickel content in 18/10 stainless steel makes the
cutlery more resistant (but this only means that a fork
rather than a spoon will be slightly more difficult to bend)
and that their surface may be slightly brighter.

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Repetitive word: steel

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Report generated on Sunday, Nov 26, 2017, 12:11 PM
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Page 3 of 3

Merits
• It is a recyclable material
• Good resistance to corrosion
• Durable (this is why the preferred by the professionals)
• It does not alter the quality of food
• Easy to clean (very hygienic)
• Corrosion resistant
• Scratchproof
Defects
• More expensive than other materials
• It's not a good heat conductor
• Power saving is not optimal due to the low conductivity
The 18/10 stainless steel is one of the best and traditional
materials used for cooking. Steel 3 is a durable, stable
material alloy, resistant to acids and thanks to its nonporous surface it does not pick up flavors or odors from
food and is easy to maintain.
One of its main 4 virtues is its durability: well-kept stainless
steel kitchen utensils are utensils that can last for many
years.

3

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Repetitive word: Steel

Overused word: main


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