Steel

Stainless steel pans and pots and their main characteristics

This type of cookware is suitable for both domestic and professional use. A stainless steel pot can be used for different types of cooking but is particularly suitable for boiling, bain-marie and for cooking broths and soups.

Usually steel pots are used for those preparations where food does not come into direct contact with the walls and bottom of the pan, because they are immersed in a liquid.

Stainless steel does not retain grease or odors.

A stainless steel pan is durable and dishwasher safe at high temperatures. It can be washed with more aggressive detergents or with sterilizing products. This material is highly appreciated in professional environments such as school canteens, hospitals and of course restaurants.

To improve thermal performance, the steel pans can have double or triple bottoms. In this case an aluminum bottom is added to favor the uniform diffusion of heat. This element is welded to the bottom or encapsulated inside.

Stainless steel pans advantages

Easy maintenance: after use, a normal washing is all a steel pan needs.

Solidity and resistance: extremely durable over time, steel is a material that is very little affected by wear and withstands shocks. A stainless steel pot is not afraid of humidity, corrosion, heat or sudden changes in temperature.

Hygienic safety: the excellent resistance to frequent washing and to chemical agents attack present in detergents makes the stainless steel pots compliant with the laws that identify the materials suitable for contact with food, including of course the most recent HACCP standards.
Beware of salt: although stainless steel pans are very resistant, they are however vulnerable to sea salt which in the long run can ruin the inside of the pot. To avoid this problem it is advisable to add salt only to liquids that are already boiling