Stainless steel pans: Features of the structure and care

Even 10-15 years ago, stainless steel pots have a significant disadvantage because of which they are not really complain about the mistress in our country and in the world.They differed not a high thermal conductivity, and the food can be burnt.The problem was solved by using a special disc, copper or aluminum, which are mounted in the bottom of the pan.And copper, and aluminum are higher than steel, thermal conductivity, so the performance of stainless steel pans are rising significantly.
first used aluminum wheels.But the first stainless steel pans with embedded aluminum disks had a number of significant drawbacks:
- they can not be used on induction cooker, as this would decrease their competitiveness;
- stain the bottom shelf of the refrigerator and countertops;
- aluminum is rapidly losing attractive appearance.Today
bottom of the pan made of stainless steel can be compared with a sandwich structure, in which between the sheets of stainless steel is a layer of copper or aluminum.The bottom is ma

de by a method of encapsulation, ie,insertion, and then fusing the metal.As a result, this technology is evenly warmed, and the food does not stick.Furthermore, it is the effect of "Russian stove".After turning off the heat source dogotavlivaetsya food in the pan by its own stored in the bottom of the temperature, and this positively affects the taste of the prepared dishes.
Unfortunately, very easy to buy a pan, the bottom of which simulates a capsule structure.Aluminum wheels in them is absent, but there is an imitation - soldered stainless steel bottom sheet in the shape of a saucer.Spotting fake visually difficult.Conscientious manufacturers present their dishes "in the context of 'allowing consumers to verify the presence of the heat-layer.
encapsulated bottom stainless pans - it's not just the symbiosis of the two metals in a single product.This combination of the best qualities.Cookware with encapsulated bottom hygienic, durable, not prone to deformation, resistant to corrosive media.
When buying a stainless pan is necessary to estimate the thickness of the bottom.When using aluminum disks, it is, according to the accepted norms, should not be less than three millimeters, and with copper discs - not less than one and a half millimeters.The thickness exceeding 5 mm, the practical value for the cooking process does not have, and only increases the cost and weight of the pan.
thermo-accumulated bottom - the device "smart".It is because of the food in the pan it can "walk", prepared after turning off the plate, which is very important in terms of energy savings.

So in conclusion, the article can not give some recommendations housewives about cleaning stainless pans.If you cook on a gas stove, make sure the time comes, and the pan is covered with a layer of soot burn-and loses its attractive appearance.To clean these katstryul used a very simple, effective and most importantly organic method (without using chemicals).You will need a vinegar (who always have any self-respecting hostess) - in water with vinegar (the solution should be prepared on the basis of the ratio of 1 to 1) the need to boil the cleaned pan.Further contamination must be very carefully rub obysnoy Kitchen soda.- Your pan will again shine and delight you with its neat appearance and of course delicious.