Calantha Cookware May 29th, 2017 - 09:29:35
One of the test that is conducted by Good Housekeeping is for heat conduction. Heat conduction is the most important factor in cookware construction (per the testing committee). They test other items but if the cookware fails this test then what is the point? The Martha cookware did not fare very well . The report concluded that the Martha Stewart cookware 12-inch nonstick skillet retained heat poorly. The skillet got too hot over high heat The skillet heated too slow over a low flame. Editors say it burned onions in their sauté tests.
All-Clad has extremely high standards and good quality construction. Each stage of the manufacturing process is hand inspected to ensure quality. This is sleek, contemporary cookware with flowing lines and attention paid to every detail. It is a quality product good for the home cook or professional chef.
Stainless steel actually refers to a family of steel alloys. To be called stainless steel, an alloy must contain a minimum of 10.5% chromium, and it is chromium that causes stainless steel to be resistant to rusting. Many stainless steels contain other metals such as nickel as well. Nickel adds additional corrosion resistance, hardness and durability to stainless steel; therefore it is common in cookware. Unfortunately, stainless steel containing nickel is usually non-magnetic; therefore some stainless steel cookware is not suitable for induction cooking. When purchasing stainless steel cookware for induction cooking, you should look for a statement from the manufacturer or retailer indicating that the cookware is induction-ready. Alternatively, you can test the cookware with a magnet.
Stainless Steel cookware is tough; it is not prone to chipping, rusting or even staining if cared for properly. It contains primarily iron, chromium, and nickel-none of which have an adverse affect on your health. Iron, in fact, is beneficial and a required mineral in our diets. Chromium is also beneficial in small quantities, and cooking in stainless steel stays within these limits. Nickel can be harmful if ingested in large quantities, but only trace amounts enter into the food. Only those who are allergic to nickel should avoid using stainless steel altogether. Unlike with Teflon cookware, you do not have to worry about the particles of the pan coming loose over time and entering your food. In fact, stainless steel is one of the most hygienic surfaces for the preparation of your food, meaning that it is not likely to harbor bacteria and germs.