If you are considering the purchase of stainless steel or waterless surgical stainless steel cookware, the article below written by a reviewer on ebay might be helpful. If you have additonal questions, please visit my website: http://www.thegourmetscookware.com/ Stainless Steel & Waterless Cookware Buying Guide Cookware buying is a major purchase. Cookware is expensive and since your choice of cookware m
ay affect your family's health, you need to choose carefully. As the industry evolves, there are all kinds of terminologies that can be quite confusing. Manufacturers and marketers are using all kinds of gimmicks to entice you to buy their products. The purpose of this guide is to explain the different terms used so that you can make a more informed decision.
This is a fairly in-depth guide. However if you're pressed for time, I'll highlight the main points here so you don't have to read the whole guide.
Quick Tips for buying ANY stainless steel cookware:
Surgical stainless steel (most stainless steel cookware already fall into this category)
Multi-ply - 3 ply is good, 5 ply is better, 7 ply is awesome but 7 ply can be
physically heavy and may not be suitable for arthritis sufferers. (I personally use a 5 ply and it's quite heavy, so 7 ply is not a necessity. I'm simply mentioning what's available.)
Encapsulated bottom - This will help to spread the heat quickly and evenly and avoid "hot spots."
Lifetime Warranty - All good cookware sets come with a lifetime warranty. The warranties are generally limited to normal use and knob replacements are not covered. Please note that if you buy one of the big "name brand"cookware sets on eBay, they will not honor your warranty. They don't like eBay sellers competing with their distributors.
Quick Tips for buying waterless cookware:
All of the above points PLUS a steam control method. Some waterless cookware have a thermometer to regulate the heat, others have a steam control valve. I've used both and the steam control method is by far the superior method. The steam control system will whistle to let you know that it's time to reduce the heat, so there's less pot-watching.
As you look for the perfect combination of value and quality, you may be tempted to believe that one has to be sacrificed for the other but this is not always the case. This guide is not written to promote any brand while discrediting another. The information contained here will apply regardless of the cookware brand.
There are some cookware (name) brands out there that make great cookware. There is no denying that. The big drawback is that only a small percentage of the population can afford them. Does this mean that the rest of us must settle for inferior cookware? Absolutely not!
Stainless steel is an iron alloy and the most popular metal used in cookware for a variety of reasons. I’ll go into these in depth shortly but first let us briefly touch on a few other metals that are commonly used in cookware.
Aluminum is an excellent heat conductor, second only to copper. However, it’s not as durable as stainless steel. It tends to react adversely with acids (tomatoes, for example) causing a change in the flavor. There were “rumors” that suggested that Aluminum caused Alzheimer’s disease. However, as of this writing, that has not been proven and has been discredited by the FDA. Aluminum is lightweight and food tends to burn easily. It’s also porous and subject to dents, scratches and discoloration. In today’s world, aluminum is always used in conjunction with another metal, usually stainless steel.
Copper is the best heat conducting metal used in cookware. Hence most of the copper cookware sets are copper-bottom.However, it’s not a “clean” metal. Copper cookware is lined on the inside with tin or stainless steel to provide a sanitary cooking surface. Tin will wear down with time and so stainless steel is the preferred “liner” used in copper cookware because of its durability. Although very beautiful to look at, copper cookware is also very expensive and high maintenance. It requires proper cleaning and polishing to keep looking beautiful.
Titanium is a highly reactive metal in its bare form. When used in cookware it’s usually lined with titanium dioxide to make it non-reactive with foods. Titanium is very thin and light weight. It also doesn’t conduct heat very efficiently. It heats very quickly and produces hot spots. It’s very good for camping utensils (when you need something lightweight), and woks where the cooking method requires constant stirring. Again, stainless steel is often used in conjunction with titanium.
I’m sure you’ve noticed the recurring theme here. Stainless Steel. Stainless Steel is the all around best value in cookware for many reasons:
Durability – It’s one of the toughest metals used in cookware. It’s resistant to chipping, denting, cracking and nicking. It does not wear out.
Corrosion Resistant – It can withstand a wide range of weather conditions without corrosion, staining or tarnishing. If stains appear with long term use, they can easily be removed with stainless steel cleaners that are readily available.
Sanitary – Stainless steel is non-porous, so there are no pores to harbor bacteria.
Easy to Clean – Stainless steel cookware can usually be easily cleaned with a sponge and soap water. It’s also dishwasher safe.
Protects Flavor - Whether you’re a professional chef or just cook for your family, you’ll appreciate the fact that stainless steel cookware will protect (not alter) the most delicate flavors.
Temperature Resistant – Can go from the freezer to the oven.
Low maintenance – Stainless steel doesn’t require any special care. You use it, you wash it and you’re done!
It’s Beautiful – It’s the most attractive metal used in cookware. It looks good in any décor. The satin-like interiors and highly-polished exteriors will look great for years with little care.
Stainless steel has one big drawback, though. It doesn’t conduct heat as efficiently as aluminum and copper. This is why you’ll see all GOOD stainless steel cookware having a layer of aluminum or copper in the bottom layers. With the addition of aluminum or copper, stainless steel cookware is simply the best value for money.
18/0-18/8-18/10??? As mentioned before, stainless steel is an iron alloy. An alloy is simply a mixture of metals. Stainless steel is mostly the base metal of iron mixed with chromium and nickel. It is the chromium that gives stainless steel its well-known qualities of rust and corrosion resistance and durability. Nickel provides additional rust resistance, hardness, and high-polish capacity.
The first number 18 refers to the chromium content. Stainless steel can have as little as 12% but 18% is standard in cookware.
The second number, 8 for example refers to the nickel content. The higher the second number, the better. Cookware that is 18/10 will be more resistant to corrosion and will have a more shiny finish. However, 18/8 is an acceptable mixture. 18/0 is generally avoided unless it will be used on an induction stove top or in the oven for roasting, etc.
How to tell? Most cookware listings will tell you the type or composition of the stainless steel. T304 (surgical steel) is a feature that tends to be highly advertised. Most cookware sets are made with this grade of steel and better. If it doesn’t say, simply ask the seller before you buy.
There used to be a fairly easy "magnet test" to tell whether or not you were buying 18/0 cookware but that no longer works. The reason is that many cookware manufacturers are adapting their cookware for use on induction stoves as well as conventional stoves. What they do is add a layer of magnetic steel to the cookware, so the magnet test has become unreliable.
Surgical Steel – It simply means that the steel is of the same quality like that which the medical industry uses. Most of the stainless steel cookware on the market will fall into this category. “Surgical Steel” is often used when referring to T304 (or Type 304) stainless steel..
Ply – What does it mean? A ply is simply a layer of metal. The more “plies” a cookware set has, the thicker the bottom which helps to spread the heat evenly and prevents “hot spots.” The best cookware will be at least 5 ply. There is also 7 ply cookware which is great. It has a nice heft to it but as far as cooking, you’ll probably not notice any difference (besides weight) in 5 or 7 ply cookware sets. Your food will taste just as good! :-) Multi-ply cookware also lets you stack cook thus saving time and energy. You can actually stack the pots atop each other to finish cooking. Most popular store bought brands are 3 ply. This is perfectly acceptable if it's a non-waterless cookware set. Please note that you can't stack cook with 3 ply cookware.
How About Elements? So what about all the “elements” you see advertised? A major advertising gimmick! Pure hype! All cookware is made up of many elements. The number of elements does not matter as much as what those elements are. Some elements may enhance the cookware but many others have no added value. Again, it’s not the quantity of elements but the quality that matters.
Waterless Cookware:This is probably the healthiest, most energy efficient means of cooking. During “waterless” cooking, you (sometimes) use water but very little. The cookware converts the water into steam and your food is steam-cooked.
If you’re cooking dry foods like rice, you’ll need a small amount of water, just enough to cover the bottom of the pot.
You can steam vegetables without using any water. The vegetables will cook in their natural juices. There’s no straining, so no loss of nutrients. This method preserves the natu
ral nutrients, flavor and colors of your food.
This method of cooking takes some getting used to but once you get the hang of it, you’ll never go back to conventional cookware.
Waterless Cookware MUST haves:I see all kinds of cookware being advertised as waterless and one look at them tells me they’re not. There are three basic features that any and all
waterless cookware set must have:
Thick, encapsulated multi-layer bottom. (Must be 5 ply or better)
A steam control valve in the cover or elsewhere on the lid (or some form of steam control) ***see note below.
Stainless steel on the inside and the outside.
***Note: Some
waterless cookware manufacturers elect to use a thermometer in the lid to regulate the temperature and steam. These sets are generally less expensive but require more "pot watching" as you have to look at the thermometer and adjust the heat as necessary. (With the steam control valve, you will hear a whistle which lets you know that the heat can be reduced or turned off completely).
The WarrantyThe rule of thumb is that the more expensive the cookware, the better the warranty. Manufacturers who offer a lifetime warranty demonstrate confidence in their cookware and you (usually) won't have any problems with their cookware. However, if you do, you will most likely have to return the defective item to them at your expense for repair or replacement. Chances are, though, that you'll never have to enforce your warranty.
Most store bought cookware do not come with any kind of warranty although the store may have a return policy for defective items. Cookware in the under $500.00 may have a limited lifetime warranty. Non-metal parts are often not covered. Cookware costing $500.00 or more should have a full "bumper-to-bumper" lifetime warranty.
Ready to Buy? As your Mamma told you, “you’d better shop around.” That said, when shopping around, you need to compare apples to apples to make sure you’re making the right decision. For instance, you can’t compare a name brand 3 ply set to an off-brand 7 ply set. That’s not a fair comparison.
Consider this: Are you willing to spend $3000.00 (or more) for a popular brand when you can get the same or better quality for $300.00? In other words are you buying the name brand or the quality?
Regardless of brand, here’s what to look for when buying your next cookware set:
5 Ply or 7 Ply for waterless cooking (3 ply is okay for non-waterless cooking but won't allow you to stack cook)
T304 Stainless Steel (also known as surgical steel)18/8 is good; 18/10 is better (18/0 or AISI 430 if you’re using an induction stove)
Extra thick multi-ply bottom (Often referred to as "encapsulated" or "sandwich" bottom.
Steam control valve – ONLY if you’re looking for a waterless set
Among the well known manufacturers of waterless cookware are NatureSeal, HealthSmart, Maxam, BelKraft, World’s Finest, Chef’s Secret and West Bend.
This article came from
http://reviews.ebay.com/. I hope you will find the information useful. If you would like further information, visit our website: www.thegourmetscookware.com
natural moisture that escapes from the food during the cooking process. Thus, foods are cooked in their own natural juices, retaining vital vitamins and minerals. This is really the key to waterless cooking—a vapor seal must be created. To get this vapor seal, simply start cooking your food over medium heat until the steam control valve whistles in the open position. Then, turn down the heat to a low simmer and close the valve. At this point, the lid will form an air-tight seal. Note: If steam is escaping around the lid, reduce heat to a lower setting.
9-element construction allows you to stack cook. You can begin by cooking on individual burners. Then you can stack the pans to finish cooking—an energy savings!
