Dishes are products that no hostess can pass indifferently. This is the most important element, without which cooking is impossible. Yes, and he alth also depends on the quality of dishes, so it should not only be beautiful and comfortable, but also meet all sanitary requirements and standards. Over the past few decades, Russian-made and foreign-made stainless steel pans have been considered sales leaders. Such a rise in popularity and demand for stainless steel cookware can be easily explained by looking only at the advantages of this product and comparing it with analogues from other materials.
The advantages of stainless steel pots
- Long service life. They say about such dishes - they are not killed. Will last a long time, and after the service lifeit can be returned as metal.
- Strength. Russian-made stainless steel pots are produced with reinforced walls and a bottom. Therefore, deformation is impossible, and the appearance of scratches is not critical for them. In terms of strength, only analogues made of cast iron can be compared with them.
- Hygiene. The material is considered the most environmentally friendly - this has been proven by multiple studies. Therefore, stainless steel pots and cookware sets are absolutely safe for human he alth.
- Appearance. Stainless steel maintenance is easy and simple. Easy to clean, easy to clean areas. Presentable appearance is not lost throughout the entire service life.
Quality stainless steel products have, perhaps, only one significant drawback - high cost. And then, this applies mostly to foreign brands.
Russian-made stainless steel pans
The pricing policy of the domestic manufacturer is somewhat different, as a result, such dishes are more affordable for residents of our country. An example of this is the Amet trademark, which offers Russian-made stainless steel pans. Chelyabinsk is the city in which their production has been established since 1972. It is located on the territory of the metallurgical factory in the city of Asha.
Stainless steel cookware from Amet brand
It was this manufacturer in our country who was the first to produce products with a thickened bottom. Today the most importantThe disadvantage of the products of this brand is that the Russian-made stainless steel pans of the Amet company are incompatible with modern induction cookers. Many buyers complain about this. However, if we consider this model range in terms of quality-price ratio, then the dishes confidently occupy a worthy position of the middle class. A set of 6 items costs a little more than 4,000 rubles. Many buyers explained their choice with an acceptable price.
Gourmet stainless steel cookware
Unlike the first trademark, pans from the company "Gurman" fully comply with all European requirements and standards. Therefore, this manufacturer in the domestic market occupies the first position. The VSMPO-Posuda company has been operating since 1991 and to this day. The equipment of the enterprise is Italian equipment for the production of stainless steel utensils. Pots made of Russian-made stainless steel "Gourmet" in all respects and parameters belong to the premium class category, the high quality of products is noted by everyone who bought such dishes. But the price of the product of this manufacturer is not higher than the average, which means that it is affordable for many buyers. A set of 6 items costs about 5,000 rubles
Pseudo-Russian stainless steel dishes
Besides the aforementioned trademarks, there are no other enterprises in this field of activity in Russia. There are only a few companies whose existence could mislead Russians.
- Katyusha stainless steel pots. In fact, this enterprise is considered Russian, but most of it is located outside of it. In which country, it is not known exactly. Presumably this is Turkey.
- Katun pots. Sold as a Russian product. But they are actually made entirely in China.
Often, negative reviews about the quality of Russian dishes are left by those who purchased the products of these companies.
Choosing the right pots
The best pot today is a stainless steel pot. How to choose a quality product among the many offers? Pay attention to the following properties and parameters:
1. Compliance with GOST 27002-86. This concept includes the following criteria:
- Steel must meet hygienic requirements and be suitable for deep drawing: 201, NSSC, 304, NTK and others.
- Made of stainless steel not lower than 430 grade. This makes it possible to use the dishes on all types of stoves.
- What should be the stainless steel pan, how to choose the right thickness of the distribution layer? The optimal size is not less than 3 mm.
- The wall thickness of the product should not be less than 0.5 mm for the middle class and 0.8 mm for the premium class.
2. How to choose a stainless steel pan in appearance?
- Polishing of the product must be completelycomply with GOST 27002-86. True, up to three (but not more) point errors are permissible.
- There should simply be no dents, significant and not very scratches. Otherwise, such a saucepan will, at best, constantly accumulate dirt, at worst, release harmful heavy metals during the cooking process.
- Make sure the lid is tight on the pot or pan.
- Some models are produced with an additional non-stick layer. They are unreliable, so you can not count on the long service life of this layer.
- Experts do not recommend believing those manufacturers who assure the buyer of the effectiveness of thermal sensors installed in the covers or copper inserts on the surface of the capsule bottom. All this is useless and not true. This affects only the cost of the goods, but not the quality.
Proper care of stainless steel cookware
Each kitchen utensil requires proper care and regular washing. Stainless steel cookware! We have already de alt with the question of how to choose. How to care for stainless cookware so that it stays beautiful for a long time?
- Before using it for the first time, it is recommended to thoroughly rinse and dry it.
- Do not use powders and products containing abrasives when washing. Such care will leave marks and scratches on surfaces.
- Do not wash dishes fromstainless steel and compounds containing chlorine or ammonia.
- Wash your stainless steel knife immediately after each use.
- It is not recommended to wash stainless steel items in the dishwasher. However, if the usage annotations allow it, then feel free to do so.
- Don't store cooked food in stainless steel cookware, as the s alty or acidic environment of the food can disfigure the surface inside. And unhe althy nickel will end up in food.
- It is strictly forbidden to heat the dishes on the stove before use. Spots in the form of a rainbow are sure to form on it.
- Iridescent stains that appear (usually after the first use) can be easily removed with a 4.5% vinegar solution or plain lemon juice.
- Cold water in a stainless steel pot can not be s alted. From this, white specks may form on its surface. S alt only when it boils and stir immediately.
- You can not artificially cool food in such dishes, it must cool on its own.
- In order for the gloss to please you with its brilliance for a long time, wipe the dishes dry after washing.
- Wash stainless steel pans and pots in warm water, liquid detergent diluted in it, and a sponge of medium hardness.
- If the food is accidentally burnt, you can remove the stain in the following way: pour warm (not hot and not cold!) Water with s alt, let it standabout an hour and a half, then you can wash the vessel.
- You can restore polishing that has become cloudy during operation with the help of special-purpose polishing agents.
Conclusions
You already know how to choose the right stainless steel pans, the advantages of this category of products and the nuances of care are familiar to you. We hope that there are no difficulties with the choice and use. The main thing is to buy goods from trusted manufacturers, be careful when choosing and properly monitor its cleanliness and care, and stainless steel dishes will delight you for a long time.
