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What are the features of stainless steel cookware, and why do everyone love using it?
Release time:
2022-04-22
In our daily kitchen cooking, cookware is an indispensable tool. Among them, stainless steel pots are one of the most commonly used types. They offer a variety of functions—such as frying, stir-frying, roasting, and stewing—and are incredibly practical. So what exactly are the characteristics of stainless steel pots? And why do so many people love using them? Let’s take a closer look in this article.
In our daily kitchen cooking, cookware is an indispensable tool. Among them, stainless steel pots are one of the most commonly used types. They offer a variety of functions—such as frying, stir-frying, roasting, and stewing—and are incredibly practical. So what exactly are the characteristics of stainless steel pots, and why do so many people love using them? Let’s take a closer look in this article.
What are the characteristics of stainless steel pots?
1. Stainless steel cookware boasts a beautiful appearance and offers numerous advantages, including corrosion resistance, rust prevention, ease of processing, and resistance to deformation. It’s currently one of the most commonly used types of cookware in our kitchens. However, stainless steel cookware conducts heat very evenly; therefore, many brands employ a three-layer composite bottom structure in their stainless steel pots and pans. This design ensures uniform heating and rapid heat conduction, preventing food from burning due to excessively high temperatures during stir-frying and eliminating the production of smoke and fumes. Moreover, these cookware pieces—featuring a three-layer composite construction—are versatile, suitable for frying, stir-frying, roasting, and stewing. By maintaining even heat distribution, they not only preserve the nutritional value of food but also help safeguard people’s health.
2. Stainless steel pots should not be used for long periods to hold salt, soy sauce, vinegar, or vegetable soup, as these foods contain high levels of electrolytes. If left in the pot for an extended time, the electrolytes can trigger chemical reactions with the metals in the stainless steel, causing toxic metallic elements to leach out and pose health risks to the human body. Therefore, it’s best to avoid using stainless steel pots for simmering traditional Chinese medicine, and you should also refrain from cleaning them with strong alkaline chemicals—both practices can induce chemical reactions in the stainless steel pot.
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