Features of stainless steel pot

Source:Yongkang Kangji Cookware Co., Ltd.Release time:2020-08-11

(1) Features

Stainless steel cookware has beautiful appearance and exquisite structure, but also has the advantages of durability, corrosion resistance, rust resistance, easy processing, and no deformation. It is the mainstream product in the cookware market. However, the heat conduction of stainless steel pots is uneven, so many brands of stainless steel pots use a three-layer composite bottom structure, and some brands also use a three-layer composite structure. The three-layer composite structure is generally made of two layers of stainless steel and one layer of aluminum. It is formed by high-tech technology at one time, so that the pot can be heated evenly and conduct heat quickly. Generally, it has many functions such as frying, frying, roasting and stewing. The use of a three-layer composite structure pot can not only fully maintain the nutrients of the food, but also protect the health of the housewife to the greatest extent.

Stainless steel pots and pans cannot be filled with salt, soy sauce, vinegar, vegetable soup, etc. for a long time. Because these foods contain a lot of electrolytes, if they are filled for a long time, stainless steel will also react with these electrolytes like other metals. Toxic metal elements are dissolved out.

Stainless steel pots cannot be used to cook traditional Chinese medicine, because traditional Chinese medicine contains a variety of alkaloids, organic acids and other ingredients, especially under heating conditions, it is difficult to avoid chemical reactions with them, which will make the medicine ineffective and even produce some more toxic Complex.

Do not use strong alkaline or strong oxidizing chemicals such as soda, bleaching powder, sodium hypochlorite, etc. for washing. Because these substances are strong electrolytes, they also react electrochemically with stainless steel.

(2) Choice

The key to the quality of the pot is the bottom of the pot, and the thickness distribution of the aluminum layer of the three-layer composite bottom should be even. Some three-layer composite stainless steel pots have uneven distribution of the aluminum layer thickness, such as thin on both sides and thick in the middle, resulting in uneven heat conduction at the bottom of the pot. The design of the lid structure should be reasonable and the tightness should be good. The slightly convex lid design allows water to circulate naturally, and the airtightness is good so that heat is not easy to lose. The handle is not hot, because the hot handle is easy to age.

Choose stainless steel pots suitable for gas stoves, induction cookers, microwave ovens and other stoves.