Stainless Pans: Features of Structure and Nursing

Another 10-15 years ago, stainless pans became a significant drawback, because of which they were not particularly favored by the hostess both in our country and in the whole world. They differed not in high thermal conductivity, and food could burn. The problem was solved by using special disks, copper or aluminum, which are mounted in the bottom of the pan. Both copper and aluminum have a higher thermal conductivity than steel, so the performance of stainless steel pans increases many times.
At first, aluminum wheels were used. But the first stainless pans with fused aluminum disks had a number of significant drawbacks:
- they could not be used on induction plates, and this immediately reduced their competitiveness;
- the bottom has soiled the shelves of the fridge and countertop;
- aluminum quickly lost its attractive appearance.
Today, the bottom of stainless steel saucepans can be compared in design with a sandwich in which a copper or aluminum layer lies between stainless steel sheets. The bottom is made by encapsulation, i.e. Insertion, and then fusing into the metal. As a result of this technology, it evenly warms up, and the food does not burn. Moreover, the effect of the "Russian furnace" has been achieved. After the heat source is turned off, the food is cooked in the pan at the expense of its own stored in the bottom temperature, and this has a positive effect on the taste of the prepared dishes.
Unfortunately, it's very easy to buy pans, the bottom in which only simulates the capsule construction. There is no aluminum disk at all, but there is an imitation of it - a sheet of stainless steel, soldered from below, in the shape of a saucer. It is visually difficult to notice a fake. Conscientious producers present their dishes "in a cut", allowing consumers to be convinced of the presence of a thermal distribution layer.
The encapsulated bottom of stainless pans is not just a symbiosis of two metals in one product. It is the union of their best qualities. Dishes with encapsulated bottom are hygienic, durable, not subject to deformation, resistant to aggressive environments.
When buying stainless pans you need to evaluate the thickness of the bottom. When using aluminum discs, it must be at least three millimeters, according to accepted standards, and at least one and a half millimeters with copper disks. Thickness exceeding 5 mm, has no practical value for the cooking process, but only increases the cost and weight of the pan.
Thermo-accumulating bottom - the device is "smart". It is because of it that the food in the pan can "come", be prepared after the plate is turned off, which is very important in terms of saving electricity.

Well, in conclusion of the article, we can not fail to give several recommendations to the landladies about cleaning stainless pans. If you cook on a gas stove, then the moment comes and the pan is covered with a layer of fumes and soot, loses its attractive appearance. One very simple, effective and most importantly organic method (without the use of chemical compounds) is used to clean such cuttings. To do this, you need only vinegar (which always has any self-respecting mistress) - in water with vinegar (the solution must be prepared based on the ratio of 1 to 1) you need to boil the pot to be cleaned. Further, the contamination should be very carefully rubbed with ordinary kitchen soda. - your saucepan will again shine and delight you with its neat appearance and certainly delicious dishes.