The quality of the pot seriously affects the cooking effect. High-quality pots can not only cook delicious dishes, but also make chefs enjoy cooking more and more. So when buying stainless steel pots and pans, how can you tell if they are good or bad?
Stand out with color, details and craftsmanship.
First: look at the color
High-quality stainless steel cookware has a strong texture and bright silver color; Low-quality stainless steel cookware is whitish in color.
Second: check the details
The edge of the pot hole of high-quality stainless steel pots is pulled up smoothly, smoothly and without cracks; while the edge of the pot of inferior stainless steel is rough, with obvious cracks or repair marks.
Third: look at the craftsmanship
High-quality stainless steel pots are made of steel, aluminum steel, forging at high temperature and high pressure, and the connection is strong and does not fall off the bottom.

Stainless steel is the best material for kitchenware due to its high strength, excellent corrosion resistance and cleanliness of components. There are three main types of stainless steel materials that are widely used in the market in the production of kitchen utensils:

1.18/0 stainless steel with more than 12% chromium added can prevent the overall oxidation rate, it is resistant to chemical erosion, if not properly maintained, it will still rust. Magnetic.

2.18/8 stainless steel with 18% chromium and 8% nickel is somewhat resistant to chemical oxidation and is non-magnetic.

3. 18/10 stainless steel with the addition of 18% chromium and 10% nickel further improves resistance to physical and chemical oxidation and corrosion resistance. This material is also used in medicine and is non-magnetic.
Check the product instructions or see if there is a stamp on the pot. Check the product instructions or see if there is a stamp on the pot. Generally, if the part of the pot body that comes into contact with food is marked with the words “18/10 stainless steel”, stainless steel with better quality, better corrosion resistance and lower impurity content is commonly used.
The three-layer steel-aluminum-steel composite bottom is characterized by fast heat conduction, high efficiency, and can be cooked on medium and low heat; the bottom of the pot stores heat well and the residual temperature can be used to cook appropriate dishes. The pot does not contain chemical coatings harmful to the human body.

The presence or absence of magnetism cannot be the basis for assessing the quality of stainless steel. 304 stainless steel itself is non-magnetic, but extrusion and stretching during processing will change the physical properties of the stainless steel itself, making it weakly magnetic.

Tightness is key. For perfect cooking results, the lid and pot body must be tightly closed. The advantage is that heat convection is created in the pot, accelerating heating and saving time.

Use and maintenance:

1. Cook over medium and low heat: The bottom of the pot is made of a three-layer composite bottom made of steel, aluminum and steel, which quickly absorbs heat and releases it evenly. Generally speaking, medium heat can fully meet the energy needs of cooking. The advantage is that it saves energy and the flowerpot is not easy to turn yellow and black.

2. Generally, for small frying, use a cold pot with cold oil, i.e. put the vegetables in the cold pot, pour the oil over it, cover the pot, and then turn on medium and low heat.
When steam begins to escape from the edge of the lid, you can add the spices and mix. This will not destroy the vitamins in the food.

3. For fried vegetables that require frying onion, ginger or garlic, you can use the hot oil method to heat the vegetables. If it is beans, add a little water, wait until steam is produced and cook over low heat for a while.

4. When frying food, to achieve the non-stick effect of food on the bottom of the pot, first heat the empty pot until the water starts to bounce off the pot and there are small water droplets standing in the middle of the pot, which will not be absorbed by the pot, then wipe the stains on the water. Refueling can achieve non-stick effect.

Or pour oil into a pot, turn on medium water and heat, and when blocking oil streaks appear after 2-3 minutes, it means that the oil temperature has reached the required temperature.
At this point, adding food to fry may cause physical non-stick.

When you need to turn around, try to gently push the food with a spatula. If you can push it, you can turn it over and fry it again. If you can’t push it, you need to fry it for a while before flipping it. Thanks to this, it will not stick to the bottom and will keep the food in its original shape.

5. Do not pour salt into an empty pot to heat it and do not pour salt directly into cold water. Salt that is not completely dissolved will accumulate at the bottom of the pot, causing the pot to corrode and develop white spots.
The correct method is to sprinkle salt evenly before removing the food from the pot, so as not only to damage the pot but also to preserve the iodine contained in the salt.

6. Do not use strong alkaline or strong oxidizing chemicals to wash stainless steel pots, such as soda, bleaching powder, sodium hypochlorite, etc., so as not to corrode the product.

7. Stainless steel pots contain chromium and nickel. These two elements can withstand high temperatures below 400°C without corrosion in non-acidic and non-alkaline environments, but if they come into contact with acidic and alkaline foods for a long time, they will also begin to react chemically. Therefore, it is not recommended to store salt, soy sauce, vegetable soup or decoction for a long time.

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