Pans made of stainless steel can be called an ideal dish. They are shock-resistant, wear-resistant, durable, are not afraid of shocks, chips, scratches from knives and forks, and thanks to a thick bottom they always warm up evenly.
Advantages of stainless steel pots with a thick bottom
Stainless steel pans are considered the best choice, because stainless steel is not afraid of corrosion, and therefore does not affect the taste of the prepared dish, perfectly resists mechanical damage.
In addition, such dishes are easy to use, do not require special care, it can be washed and cleaned with an iron scraper, without fear of damaging the surface. The pan tolerates high temperatures and can be used on all types of plates.
The only drawback of steel utensils - too rapid heating, was eliminated with the appearance of a two- and three-layer thickened bottom. In such saucepans, the heat is distributed evenly, and there is practically no chance of burning food to the walls and bottom.
How to choose a metal saucepan with a thick bottom?
When buying a stainless steel saucepan, look for type 18/10, 08/14, 12/13 and 12/18 on the packaging or on the bottom of the cookware. These are the chromium content (first digit) and nickel (second digit) in the alloy. The higher the ordinal number to the fraction, the more quality the dishes.
Accordingly, the best stainless steel - with the marking 18/10. It is such a steel called medical. In this case, the thicker the pan and the bottom of the pan, the more uniform the heating. If the walls are thicker than 0.5 mm and the bottom is 3 mm or more, the food in the dishes will not burn. A pan with a thick bottom consisting of 2 or 3 layers is considered the best option.
In this case, it is not necessary to chase expensive branded products. Pots with a thick bottom produced in Russia "Katyusha" and "Rich Harvest" fully meet the modern requirements of housewives.