Compared with traditional cookware such as aluminum pot and iron pan, 18/8 stainless steel cookware has obvious advantages in durability and stability.
1. is durable, with good corrosion resistance, high temperature resistance and fire resistance, and its service life is longer than that of aluminum pot and iron pan.
Therefore, although stainless steel cookware is several times or even dozens of times more expensive than ordinary aluminum pot and wok, it is still worth the money from the average cost of service life.
2. The properties are stable, and there will be no metal dialysis during heating, so you can eat more safely when cooking food with stainless steel pot.
3. Beautiful with natural silver luster, no surface treatment such as electroplating is needed, so stainless steel cookware can show a crystal clear appearance for a long time without worrying about fading.
4. Easy to clean, not easy to attach dirt, simple and convenient to clean.
Some exquisite stainless steel pot pots and pans can be restored clean and shiny with a light touch after use, which is very easy to take care of.
Although 5. 18/8 stainless steel has many advantages such as rust prevention, corrosion resistance and high temperature resistance. Its heat conduction is not uniform enough and it is non-magnetic, so it cannot be used in induction cookers.
If you use single-layer 18/8 stainless steel pot to stir-fry, it is easy to cause uneven cooking and affect the delicious food.
Combined with the multi-layer structure of other metals, the performance of the pot can be enhanced.
For example, adding aluminum alloy, pure aluminum and carbon steel can improve the heat transfer effect and solve the problem of pot discoloration. When heating, the temperature in the whole pot is consistent and vegetables are cooked evenly. 400 series magnetic conductive stainless steel and carbon steel can make the pot suitable for induction cooker.
6. The composite alloy structure can be divided into three layers, five layers and seven layers. The more layers, the more complicated the process.
Because aluminum will deform when heated, aluminum metal will leach when it meets acid and alkali substances; Carbon steel is easy to rust and penetrate into grease, so it is not suitable for direct contact with food and fire sources.
In the general composite alloy structure, two layers of 18/8 stainless steel sandwich other kinds of metals, which are molded at one time by high-tech technology, so that the pot is heated evenly and conducts heat quickly, and the food will not be burnt due to the high temperature at a single point in the pot, and it is not easy to produce lampblack.