Stainless steel pot recommendation: Stainless steel pot English is Stainless Steel Cookware It has the advantages of light weight, not picking ingredients, and not easy to rust.The stainless steel pot has a variety of composite cookers material, with different inside wall texture design, and different sizes and pot design.How to choose one of the types of stainless steel pots that really suits you?
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Directory of this article
- Stainless steel pot recommendation
- What is a stainless steel pot?
- How to buy stainless steel pot?
- common problem
Stainless steel pot recommendation
1.The best-selling stainless steel pot suit: T-FAL C836SD Copper Bottom Cookware Set
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Parameters of stainless steel pot:
- Pot type: complete set
- Size: full set
- Material: 18/10 stainless steel, copper, aluminum
- Composite material package form: composite pot bottom
- Hands: anti-scalding plastic, riveting
Introduction to stainless steel pot:
The set contains fried cookers, flat pots, soup pots, etc., with multiple pot lids, which can meet almost all cooking methods.Using high-quality 18/10 stainless steel, the bottom of the pot is made of heavy multi-layer copper, aluminum, and stainless steel composite materials to quickly heat up.The stainless steel inner tendon is safe for acidic food.Heating the pan before cooking and adding a thin layer of edible oil to effectively anti-sticking.The rivet handle is comfortable to grasp the hand, and the ventilation holes on the tempered glass can effectively place the soup and boil.
Features of stainless steel pot:
- Full-size full pot type
- High-quality stainless steel inner bilots
- Heavy multi-layer composite pot bottom
2.The best texture stainless steel pot set: Cuisinart MCP-12N 12-PIECE COOKWARE SET
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Parameters of stainless steel pot:
- Pot type: multi-type
- Size: Multi-size
- Material: 18/10 High-quality stainless steel, aluminum
- Composite material package form: All-CLAD
- Hands: stainless steel, riveting
Introduction to stainless steel pot:
The high-quality 18/10 stainless steel is made of stainless steel.The whole pot uses a three-layer composite pot wall.The center layer of pure aluminum can effectively increase the thermal conductivity of the pot and does not bring uniform heat.Comfortable stainless steel handles are riveted, safe and durable.The brushed texture, the inner table is bright, brings high-quality kitchen utensils to the kitchen.It can be applied to a variety of stoves and can be cleaned in the dishwasher.
Features of stainless steel pot:
- A variety of pot types to meet almost all cooking needs.
- The appearance of integrated stainless steel, fashionable.
- Stainless steel handles can be used in the pot.
3.Best stainless steel fried pan: All-CLAD D3 Stainless Fry Pan
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Parameters of stainless steel pot:
- Pot type: fried pan
- Size: 12 inches
- Material: 18/10 stainless steel, aluminum, aluminum
- Composite material package form: All-CLAD
- Hands: stainless steel, riveting
Introduction to stainless steel pot:
The pot uses a flat base and a horn-shaped mid-size side, which is easy to turn over the pot.The classic 3 -layer composite material.The middle pure aluminum material in the middle greatly improves the heating speed of the pot, the heat conduction is uniform, and the riveted stainless steel handles are safe and comfortable.The maximum resistance of 600 ， is high-temperature, which can be used safely in the oven, with stainless steel pot lid, which is convenient for multiple dishes.
Features of stainless steel pot:
- The unique arc shape is easy to turn over the pot.
- Welded permanent welding, stable and durable.
- Can be used safely in the oven.
- Made in the United States, lifelong warranty.
4.Best non-stick performance Stainless steel pot: Hexclad 7-Piece Hybrid Cookware Set
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Parameters of stainless steel pot:
- Pot type: stir-fry pot
- Size: A variety of sizes
- Material: stainless steel, aluminum, non-stick coating
- Composite material package form: All-CLAD
- Hands: stainless steel, riveting
Introduction to stainless steel pot:
The unique hexagonal texture patented technology is manufactured through the laser etching process and combined with non-stick coating to bring a satisfactory non-sticky effect to the pot.The 3-layer composite All-CLAD pot wall, pure aluminum sandwich, brings overall excellent thermal conductivity to the pot.The overall pot can be safely used in the oven and dishwasher, scratch-resistant, and no types of shovel, which can meet the needs of all kinds of cooking.
Features of stainless steel pot:
- Hexagonal texture patented technology, combined with non-stick coating, brings a more refreshing non-stick cooking experience.
- The 3-layer composite material All-CLAD design brings the overall uniform and fast heating sensation.
- The non-stick coating is easy to clean, uniquely designed, and the non-stick coating is destroyed.
5.The best stainless steel pot: Cuisinart 733-30h Chef ’s Saute Pan
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Parameters of stainless steel pot:
- Pot type: flat pot
- Size: 5.5 Blame
- Material: stainless steel, aluminum
- Composite material package form: composite pot bottom
- Hands: stainless steel, riveting
Introduction to stainless steel pot:
The aluminum packaging base makes the heating speed faster and the heat distribution is more uniform.The appropriate pot type can satisfy a variety of dishes such as fried and stewed, and use it for multiple pots.High-quality stainless steel can cope with most ingredients and safe food.Mirror treatment brings a high-quality appearance to the pot.The tightly fitted lid effectively seal water and nutrition, bringing healthier and delicious.It can be used safely in the dishwasher.Riveting stainless steel handles can be safely grasped.
Features of stainless steel pot:
- Classic pot type, one pot of use.
- Mirror effect, high-end atmosphere.
- There is no drop of leak to tilt edge design.
6.The most practical stainless steel soup pot: Nutrichef Stainless Soup POT
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Parameters of stainless steel pot:
- Pot type: soup pot
- Size: 8
- Material: 18/8 stainless steel
- Composite material package form: composite pot bottom
- Hands: stainless steel, riveting
Introduction to stainless steel pot:
8 Blame the large capacity, which can meet the needs of large families.It is the perfect size of cooking eggs, stewed soup, and stewed meat sauce.Use 18/8 non-reactive stainless steel to bring non-toxic and unsightly safe cooking.Multi-layer stamping composite cooker bottom, uniformly diverge heat.Polishing the outer wall and matte inner wall brings elegant texture.The tempered glass pot lid, allowing the cooking process to see the bottom, and the breathtake avoids the soup from boiling overflow.The stainless steel handle of the ergonomic design is effortless to transfer the pot.
Features of stainless steel pot:
- 8 Breaking the big size to meet the needs of the big family.
- Polishing the outer wall and matte inner wall, showing the quality.
- Multi-layer stamping composite bottom, bringing more uniform firepower.
7.Best One-person Stainless Steel Pot: Cuisinart Multiclad Pro Saucepan
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Parameters of stainless steel pot:
- Pot type: flat pot
- Size: 2
- Material: 18/10 stainless steel, aluminum, aluminum
- Composite material package form: All-CLAD
- Hands: stainless steel, riveting
Introduction to stainless steel pot:
2 Building stainless steel flat pan, the size is very suitable for one person, the 3-layer composite All-CLAD design of stainless steel and pure aluminum brings uniform heat for the whole pot, high pot design, which can satisfy fried, fried, boiled, fried, etc.Cook with small amounts of ingredients.The edge of the cone can effectively avoid the liquid dripping during dumping.Riveting stainless steel handles are easy to grasp and tire.The highest high temperature resistance is 550 高, which can be safely suitable for oven, and the safety of dishwashers is facing the dishwasher.
Features of stainless steel pot:
- Small capacity is suitable for single people.
- 18/10 high-quality stainless steel and pure aluminum 3-layer All-CLAD design, bringing uniform heat conduction.
- Avoid dripping on the edge of the cone.
8.Best Quality Stainless Steel Stew Pot: Cooks Standard 6-QUART Stockpotpot
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Parameters of stainless steel pot:
- Pot type: stewed pot
- Size: 6 Blame
- Material: 18/10 stainless steel, aluminum, aluminum
- Composite material package form: composite pot bottom
- Hands: stainless steel, riveting
Introduction to stainless steel pot:
6 Breaking the capacity to meet the use of the daily family or four-mouth home.The metal aluminum is in line with the bottom of the pot, which brings better thermal conductivity and allows the heat to take a uniformly walk to the country, so that the soup is heated evenly.The visual tensile glass cooker cap with the air pores can be observed in time to observe the cooking situation in the pot and prevent the soup from overflowing.Riveting stainless steel handles, grip comfortable, stable and safe.The stew pot can be applied to a variety of stoves, including an induction cooker, gas furnace, ceramic furnace, etc.The pot is 500 Huali with high temperature resistance, which can be safely used in the oven.
Features of stainless steel pot:
- 18/10 High-quality stainless steel, with aluminum chassis, thermal heat is uniform.
- The rivet handle is stable and durable.
- Suitable for a variety of stoves, including oven.
What is a stainless steel pot?
Stainless steel is a alloy.Its main ingredients include steel, at least 10.5%of chromium, and some other elements, such as nickel, molybdenum, nitrogen, titanium, etc.
The main component of the steel is iron and a little carbon.
The role of chromium is that the metal chromium is combined with oxygen to form a dense chromium dioxide layer to prevent iron oxide rust in stainless steel, thereby making steel a stainless steel.Essence
Stainless steel is a collective name of a large category of alloys.According to the different ratios of different components, there can be multiple levels and thousands of varieties.For stainless steel cookers, food-grade stainless steel must be used.
according to NSF The international standards of food equipment materials stipulate that stainless steel equipment that contacts food must use 200 series, 300 series or 400 series stainless steel varieties.
A.300 series stainless steel pot
The 300 series is the most commonly used stainless steel level in life, mainly with two series of 304 and 316.
304 stainless steel pot
304 stainless steel is the most common food-grade stainless steel in life.This series of stainless steel is also known as Austenite stainless steel and does not have magneticity.
In Europe and the United States, it usually uses 18/8 to replace 304 to indicate the material level of stainless steel.18/8 refers to 18%chromium and 8%nickel in stainless steel.
This type of stainless steel has moderate costs, and the antiovide and oxidation of the material can be basically satisfied for daily foods and cooking.
316 stainless steel pot
316 stainless steel is based on 304 stainless steel, increasing nickel content to 10%, so Europe and the United States will use 18/8 to indicate 316 stainless steel.
At the same time, about 2%of metal molybdenum is added to 316 stainless steel.This proportion greatly increases the corrosion resistance of stainless steel.In an environment such as extremely saline erosion such as seawater, it can maintain good stainless steel performance, so it is called marine stainless steel.
In the medical community, 316 stainless steel has also been used as a medical implant to repair human damaged bones, so it is also called surgical stainless steel.
For pots, the stainless steel pot will not improve cooking performance because it contains molybdenum, but it will greatly increase the price of 316 stainless steel pots because of molybdenum containing molybdenum.
Therefore, consumers can buy according to their actual situation.For general cooking, 304 stainless steel pots can be completely copened.
B.200 series stainless steel pot
The 200 series of stainless steel is replaced with nickel in the alloy to manganese, so that the cost of stainless steel will be much cheaper.
Although the 200 series of stainless steel is also a food-level, the performance of the rust-proof is not as good as the 300 series, so there are certain restrictions on the use occasions.It is recommended not to use 200 series of stainless steel pots for cooking.
The 200 series stainless steel and the 300 series are not magnetic.
C.400 series stainless steel pot
The 400 series of stainless steel is a kind of stainless steel that is often called “ferrite”.Unlike the 200 and 300 series, the 400 series stainless steel band is magnetic.
430 stainless steel is the most commonly used material level in the 400 series.It uses a metal ratio of 18/0, that is, 18%chromium and almost 0%nickel.
Because it does not contain nickel, it is very suitable for people with metal nickel allergy.But because it does not contain nickel, the corrosion resistance and gloss of 430 stainless steel are not 304 or 316.
How to buy stainless steel pot?
When buying a stainless steel pot, you need to pay attention to the stainless steel cooker that is best for you, such as pot, size, material, composite material package form, handle, and other aspects.
1.Consider the pot type
Stainless steel pots can cause various pot types: including frying cookers, stir-fried pots/flat pots, soup pots, steamer, and so on.
- The fried pan is usually a larger floor pot area, and the pot is not very high.It is suitable for cooking such as fried steaks, fish steaks or pancakes;
- Wok/Similar to the frying pan, there is a large floor area of the flat pot.The height of the pot body is higher than the frying pan.It can accommodate more foods and stir-fry.Cooking soup, etc., more practical;
- The soup pot, the size of the bottom of the pot and the height of the pot body is small.The volume of the pot is a three-dimensional design, which can accommodate a more soup, suitable for boiling soup.
- Steamer, Steaming partition design with holes, usually sold with the soup pot to cook cooking.
You can choose the right pot according to your common cooking methods.Usually each pot is the most complete.When the space is limited, you can choose a combination of fried pan and wokThe method is more comprehensive.
2.Consider the size of the pot
The size of the stainless steel pot is usually distinguished from the size of the volume -QUART size or the diameter of the bottom of the pot-inche size to distinguish the pot size.usually,
- 1 to 2 boasting pots are suitable for single or two.
- The 3 to 5 boasting pot is suitable for the use of 3 or 4 houses.
- 6 Blame the above pot, suitable for large families.
The size of the pot needs to be determined according to the number of people used in daily use.The buy is small, the cooking is not enough to eat, and it will waste a lot of resources, including the firepower or electricity resources on the stove, and the amount of ingredients during cooking.
3.Consider the material of the pot
Be sure to buy a pot with 18/8 or 18/10, because they are standard materials for high-quality cooking utensils, which are usually engraved on the back of the pot.
As for buying 18/8 or 18/10, it is enough for ordinary dishes to choose 18/8; for those who like to eat heavy taste dishes, or think that their cooking methods have high requirements for the corrosion of the pot, You can choose a pot with 18/10.But the 18/10 pot will be expensive than the same type 18/8 pot.
4.Complex material package form
Check whether it is the ALL-CLAD package form.
Only the stainless steel pot at the bottom of the pot.Poof noodles such as a pot that requires a long time, and only stainless steel pots at the bottom of the pot can also be used well.
All-CLAD forms are uniformly heated and suitable for all types of cooking methods, but the weight will only be compared with the stainless steel pot with a composite bottom of the pot.
5.Consider the pot handle
Pay attention to two places, connect the hand material and handle with the handle with the pot.
Handle material
Common handles are made of wood, stainless steel, or anti-scalding silicone sleeve.
The handle of wood and anti-scalding silicone suits is safer during cooking, and it is not easy to cause burns.It is more convenient to transfer the pot, but the wood handle cannot be used in the oven.
The handle of stainless steel is better, and the appearance of the pot is more integrated, but it is easy to conduct heat and hot.Pay attention to safety when using.The stainless steel handle can be used in the oven.
Connection method
There are two main types of riveting and welding.
Riveting is connected to a pot with a pot.It can be used for a long time.If the rivet is loose, you can tighten it by yourself.Essence
Welding is also very firm, but once it is damaged, it cannot be repaired by itself.However, there are no seams of welding methods, so it is convenient to cook or clean.
common problem
Question 1: How to say in English in stainless steel pot?
Stainless steel pot, English is Stainless Steel Cookware, which has the advantages of light weight, not picking ingredients, and not easy to rust.
Question 2: What are the advantages and disadvantages of stainless steel pot?
The stainless steel pot has such a large use rate because it has the advantages of durability, scratch resistance, high temperature resistance, corrosion resistance, and beautiful metallic luster, but some cookers will complain that it is too heavy, heated unevenly, anti-sticky anti-stickingDisadvantages such as poor performance.
A.The advantages of stainless steel pot:
- durable: The material of stainless steel determines its hard characteristics.Its metallic hardness is much higher than the common cupware materials copper or aluminum, which will not be degraded by ordinary bumps;
- Scratch resistance: The surface of the stainless steel pot without coating is very resistant to scratch due to metal characteristics, so most spatulas, whether metal spatula, wooden spatula, flat spatula, hollow spatula, etc.can be perfectly used in stainless steel pots.When cleaning, you can also use cleaning supplies such as wire balls to completely clean the inner and outer wall of the stainless steel pot.Don’t worry about scratching the pot;
- High temperature: The melting point of stainless steel is higher than that of copper and aluminum, so it can be applied to almost all daily stoves, including wild bonfires.Do not worry about the melting of metals in stainless steel at high temperatures and penetrate the potential safety hazards of food;
- preservative: The biggest advantage of stainless steel, whether it is the material corrosion caused by the residues of various pH-foods, or the rusty pot caused by the water caused by the water that is not dry after washing, is not a problem for the stainless steel pot;
- Metallic luster: Common stainless steel pot surfaces will use high polishing or brushed technology to make stainless steel cooles show a bright or textured metal color, and it also brings pleasing feelings to the cooking process;
B.The disadvantages of stainless steel pot
- Too heavy: The easiest stainless steel pot weight is usually not very heavy, but the stainless steel pot that meets the pot wall of the pot will increase a lot of weight.The multi-layer is in line with the pot wall to make the stainless steel pot cook more perfectly, but this makes it difficult for the operation and other operations of the pot during cooking;
- Unemployed heating: The heat transfer of stainless steel itself is not as good as aluminum or copper.In order to solve this problem, most brands use composite pot bodies.There are usually two types.Accelerate thermal conductivity, but because the heat conductive material is only composed of the bottom of the pot, the cooking in the steamer pot will indeed occur uneven.The other is all-inclusive, which is often called All-CLAD, that is, the entire pot, including the bottom of the pot and the pot body, uses the composite pot wall of the same material to obtain uniform heat transfer, but the weight of the pot will be the weight of the pot, but the weight of the pot will be the weight of the pot.Increase;
- Poor anti-adhesion performance: This is a headache for most other stainless steel pot users.In fact, when watching chefs cooking with stainless steel pots on the spot, they will find that their stainless steel pot has good stickiness, but it cannot be achieved when returning home.If you observe it carefully, you can observe it.Seeing that many chefs will heat the pot before cooking, heat to smoke, then pour a little oil, shake the pan until the oil is exposed to the inside of all the pot, and then cook it, usually there will be good anti-stickiness;
Question 3: How to do the stainless steel pot?
The surface of stainless steel usually has a very small hole.During the casting and molding process, the oil will penetrate.After buying the new pot home, wipe the surface of the pot with a clean cloth or kitchen paper.It is necessary to open the pot to make the pot in the cleanest state and continue the cooking dishes behind.
- Wipe with water with water with a kitchen.
- Prepare a little white vinegar, dip the kitchen paper with paper and wipe all the surface of the pot, including the stainless steel part of the pot lid.
- After cleaning with water, wipe it with detergent and sponge to wipe all inside and outside of the pot again.
- After wiping, put in water in the pot, pour a little white vinegar, and move the pot to the stove to boil.
- After boiling, let the pot cool naturally, pour the water in the pot, rinse it with water again, and the new pot is opened.