Home > Cookware FAQsCommon Cookware Frequently Asked QuestionsQ: What is 18/10 stainless steel?
A: Steel is an alloy of iron (Fe) and 0.2-1.5 % carbon (C). Stainless steel is an alloy of steel and chromium. When this ferrous alloy contains 18% chromium (Cr) and 0% nickel (Ni) it is termed 18/0 stainless steel, and when it contains 18% chromium and 10% nickel it is termed 18/10 stainless steel.
Chromium is added to steel to give the quality of corrosion resistance to the metal alloy. A high sheen is also acquired. To be accurately termed "stainless steel" the alloy must contain a minimum of 12% chromium.
Nickel may be added to further increase corrosion resistance, but also to produce a brightly polished, harder, and high temperature tolerant stainless steel. The "top of the line" stainless steel contains 10% nickel.
Q: What is meant by seasoning your cast iron and metal cookware?
A: New cast iron, cast aluminum (Al), and steel cookware are prepared for a life of cooking use by filling the pores of the cooking surface with carbonized oil to 1) prevent pitting and rust, and 2) to create a semi nonstick quality.
Heating oil or lard to a very high temperature, if not smoking point, then wipe up, is all that is normally required to effectively season cast iron, cast aluminum, and steel cookware.
Peanut oil is recommended for seasoning cast iron and metal cookware because of its extremely high smoking point. Seasoning can be done on a stove top or in the oven. If seasoning in an oven, set oven to 350 degrees F for at least an hour.
Q: What is a double boiler used for?
A: The bottom sauce pan of a double boiler, also known as a bain marie, is partially filled with water, and then the second sauce pan is placed on top. Consequently, the heat transference is indirect and gentle to the top sauce pan in which cooking is conducted. A double boiler is essential for making delicate sauces.
Q: What is pressure cooking and why does a pressure cooker cook so well?
A: Pressure cooking is cooking food quickly in a pressure cooker, an airtight metal pot, using steam under pressure at a high temperature above the boiling point.
Pressure cookers are so effective because food cooked under pressure can be cooked at higher temperatures without burning due to evaporation. Food can be cooked quicker and kept moist at the same time. Pressure cookers take advantage of the fact that water boils at a higher temperature when pressure is increased.
Q: What is "non-stick"?
A "Non-stick" refers to a variety of coatings applied to cookware by manufacturers to endow their cookware with a surface that resists all sticking. Consequently, foods can be cooked without concern of sticking, and with little to no grease. Speedy and easy cleanup is also facilitated.
The technologies used in the non-stick coatings vary between manufacturers.
It is advised to not overheat non-stick cookware.
Care must be taken to not damage the non-stick surface with utensils and knives. The non-stick coating's life span may be reduced if the cookware is regularly overheated, harsh detergents and/or abrasives are used in cleaning, or if mechanical dishwashers are used.
Q: How should I clean my stainless steel and other metal cookware?
A: Stainless steel cookware, and indeed all metal cookware, should be cleaned with hot soapy water and a non-abrasive sponge and/or stiff plastic or nylon non-abrasive brush. Soaking before washing is advised for hard to clean stains and stuck food. If food is burnt with cookware, soak and gently boil water for 15 minutes, then gently scour with a non-metal scourer.
When cleaning stainless steel cookware, and all metal cookware, abrasive cleaning is not recommended because all metal, including stainless steel and cast iron, will scratch and wear unnecessarily. All cookware metals are softer than is normally understood.
Cast iron cookware, in particular, should be cleaned with very gentle detergent or soap. Scourers should not be used in cleaning cast iron cookware. Note that cast iron and all steel cookware, except for stainless steel cookware, should be towel dried immediately after rinsing with water to avoid rusting.
Q: Does metal cookware react with acidic foods?
A: Yes! To prevent spoiling food and to care for cast iron cookware and all other metal cookware do not store acidic foods in metal cookware, refrigerated or otherwise. Stainless steel cookware will not react with acidic food during food preparation or cooking.
When cooking with metal cookware, other than stainless steel cookware, it is recommended that the acidic recipe ingredients be added nearing the end of the cooking.
Q: After cooking and cleaning, how do you care for cast iron cookware?
A: Care of cast iron cookware after cooking and cleaning simply requires you to wipe the cookware with some oil before storing to prevent rusting. If the cookware is to be stored for a lengthy period of time, spread a heavy amount of oil over the cookware and store in an air-tight plastic bag.
Note that all steel cookware, other than stainless steel cookware, should be prepared for storage with oil as well. Aluminum cookware does not rust and does not require oil application for storage.
Q: What is porcelain enamel cookware?
A: Porcelain enamel is a glass-like coating used to coat metals such as cast iron, steel, and aluminum in cookware. Such coated cookware is often referred to as "enamelware".
Porcelain enameling has been practiced by different cultures across millennia. The manufacturing process and elements of porcelain enamel are similar to that for glass.
Q: How strong is porcelain enamel cookware?
A: Porcelain enamel is extremely strong and durable. It can be subjected to high and low temperatures without damage. Porcelain enamel is also basically inert and does not react to common organics, including acidic elements in cooking, and most cleaning chemicals. Normal cooking utensils may be used in cooking.
Cleaning is very quick as porcelain enamel is highly stick resistant, non staining and scratch resistant. Non-abrasive cleaning techniques used for cleaning metal cookware is recommended. Sensible use and reasonable handling will ensure countless years of use.
Q: What is induction?
A: Induction is a cooking method that uses electromagnetic energy to heat cookware made of magnetic material (steel, iron, nickel or other alloys). When the induction unit is turned on, the coils produce a high frequency alternating magnetic field, which flows through the cookware. Molecules in the cookware move back and forth rapidly, causing the cookware to become hot and cook the food.
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