The Differences in Cooking Pots and Pans

Cooking pots and pans come in a variety of shapes and sizes. Typically, the shape and size of the pots and pans are generally determined how they are used. There is an immense difference in their actual shapes and their structures are identified for particular cooking purposes.
 

Saucepans are pots with vertical sides about the same height as their diameter. They are used for simmering or boiling. Saucepans generally have one long handle. Small size saucepans used for heating milk and usually have a lip for pouring. 

Sauté pans are used for sautéing. They have a large surface area and low sides to allow steam to escape and make it easy to toss the food. Sauté pans often have straight vertical sides, but may also have flared or rounded sides. 

Sauté pan

Sauce pots are also called soup pots.  They are larger saucepans which generally have two handles close to the sides. Although most often sauce pots resemble Dutch ovens in shape, they do not have the same heat capacity features.

Stockpots are large pots with sides at least as tall as their diameter. This feature allows stock to simmer for an extended period of time without reducing too much. Stock pots come in a large variety of sizes to meet any need from cooking for a family to preparing food for a big event.

Brazier

Braising pans and roasting pans (also known as braziers and roasters) are large, wide and shallow, to provide space to cook a roast. They typically have two loop or tab handles, and may have a cover. Roasters are usually made of heavy gauge metal so that they may be used safely on a stovetop following roasting in an oven. Roasters are usually oblong or oval. 

Dutch ovens are heavy, relatively deep pots with a heavy lid, designed to re-create oven conditions on the stovetop (or campfire). They can be used for stews, simmered meats, soups, and a large variety of other dishes that benefit from low heat, slow cooking.

Frying pans, fry pans, or skillets provide a large flat heating surface and shallow sides, and are best for pan frying. Fry pans with a gentle, rolling slope are sometimes called omelet pans.

Grill pans are fry pans that are ridged, to let fat drain away from the food being cooked.
 

Wok

Woks are wide, roughly bowl-shaped pans with one or two handles at or near the rim. This shape allows a small pool of cooking oil in the center of the wok to be heated to a high heat using relatively little fuel, while the outer areas of the wok are used to keep food warm after it has been fried in the oil. Woks can be used for stir-frying, and anything from steaming to deep frying.

With all the differences in shape and size, cooking pots and pans are structured to make cooking tasks easy and enjoyable. Whether cooking is an everyday task or just for occasions, understanding how it is used would certainly help to select the right pot or pan to fit your cooking preference. 

Essential Facts to Use and Care for Stainless Steel Cookware

In order to help your stainless steel cookware last, there are a few facts we should pay attention while maintaining a good care for stainless steel cookware.

Avoid using abrasive cleaners.  Abrasive cleaners can damage your stainless steel cookware.  They can cause scratching.  Some stainless steel surface might not show the scratches as clearly as others depending on the finishing surface of your stainless steel cookware.  Always to start cleaning your pots and pans with just water, dish wash soap, baking soda, and/or Bar Keepers Friend before using any other type of cleaners.

Always rinse the pots and pans after each wash.  Rinse your cookware thoroughly with hot water after cleaning.  Unclean water can leave a residue on the cookware surface. It can also stain or pit the surface of the stainless steel. Likewise, residue from soap and/or any type of cleansers left on your cookware can stain or damage its surface. Rinsing is an essential step in cleaning stainless steel.

Avoid using cleaners containing chlorine.  Chlorine can cause damages to stainless steel.  It can destroy the protective layer of passivation that protects stainless steel and leave stains on the cookware which diminishes its beauty.  Keep in mind that chlorine can be included in different types of cleaners.  If by coincidence chlorine contained cleaner be used on your stainless steel cookware, you'll need to wash it off immediately.

Avoid putting salt directly to the surface of the pots or pans when cooking.  Salt, also known as table salt, or rock salt, is a crystalline mineral that is composed primarily of sodium chloride, thus it can leave stains and damage your cookware.  Always add salt after the food has started to cook or bring the liquid to boiling before adding salt and stir well.

Do not use steel wool or steel brushes when cleaning.  Steel wool and steel brushes leave tiny particles on the surface of the stainless steel.   Eventually, these bits of particles begin corroding and staining the cookware surface. They also can scratch the cookware surface as well.  Avoid using the steel wool and/or steel brushes on stainless steel.

Cause of stains might not be the result of using a specific cleaner.  If your pots and pans have some spots or stains despite following all the tips to care for your stainless steel cookware, the stains might not be caused by cleaner. Water can leave spotting and staining on stainless steel surface. Use paper towel or washcloth to dry the pots and pans completely after rinsing can resolve this problem. 

Avoid overheating.  Overheating stainless steel cookware might cause brown stains on its surface.  Also, burnt food, if not removed, will cause discoloration when the pot or pan is reheated.  To avoid discoloration of the cookware, maintain a medium-low heating when cooking.

Follow all the rules and tips to use and care for stainless steel cookware, your cookware should expect to last for a lifetime.

Caring for Stainless Steel Pressure Cooker

Having good care for the pressure cooker will certainly help the cooker last for a lifetime. 

Cleaning the pot.  The methods to clean a stainless steel pressure cooker are similar with cleaning a stainless steel pot or pan.  Like the pot and pan, most pressure cookers are dishwasher safe unless stated otherwise by the manufacturer.  When washing by hand, always use hot water with soap with a washcloth, sponge or a non-scratching pad to remove the stains or food residues.  After each cleaning, rinse the pot thoroughly with hot water and wipe it completely with clean dry towels.

Cleaning the lid.   Most pressure cooker lids should not be washed in the dishwasher or left to soak in water, especially when it is one with the new valve systems in the lid.  Wash the lid separately by hand in hot water and mild wash soap with non-abrasive pad or washcloth.  Do not use any sort of abrasive cleansers to remove the stains.  Remove the gasket from the lid, the pressure weight, and any other removal parts before cleaning.  Wash everything separately, and paying close attentions to the locking flange and the vent pipe if there is one. Use a small brush for cleaning inside the pressure regulator weight.  Remove any bit of food from around the valves and the sealing surface of the lid.  Rinse through hot water completely and dry with towels before storing.

Storing.  Remember to always make sure that the inside of the pressure cooker is completely dry before storing it to the cupboard.  Store the cooker in a dry place.  Always check to make sure that all the attached parts are tightly screwed on, and adjust when necessary.  Check to see that the vent pipe is clean and clear and the valve stem moves up and down freely, before putting the cooker away.

If using the pressure cooker frequently, store it in the cupboard with the lid inverted on top of the cooker bottom.  Place the gasket on the lid, but not in the groove, and then lay the weight on its side. This will help to prevent odors or molds.

For infrequent use, store the cooker in a cool, dry place and avoid excessive, prolonged heat because heat will cause the sealing parts to deteriorate quicker.  Before storing the cooker, place the gasket and pressure weight in a Ziploc bag and add a spoonful of baking soda then place this bag inside the cooker.  Sprinkle 1-2 tablespoon of baking soda inside the pot to absorb moisture and odors. Close the lid and store the cooker in a designated place.  Remember to wash the cooker in warm soap water before the next use.

With all the efforts when cleaning and caring for your pressure cooker certainly help the cooker last.  Most pressure cookers would last to 20 years or more.  Having your favorite cooker to prepare your favorite meals is absolutely worth the troubles going through.  Browse pressure cookers today to look for one.

Choosing Pressure Cooker

Cooking with pressure cooker helps food cooked faster than conventional cooking methods.  Food can be prepared in a shorter period of time and preserved vitamins and minerals.  Having a good pressure cooker would make the cooking process be much easier and convenient.  To choose a good pressure cooker, look for one that has the following options:
 

• Made of high quality durable stainless steel.  Premium quality 18/10 stainless steel is the most sanitary and healthy means of preparing foods because of its scratch and corrosion resistance, non-reaction to acidic or alkaline foods.  Also, stainless steel cookware does not require any special handling or cleaning.

• Has accurate pressure indicator and quick release.  The pressure indicator will clearly indicate when the pressure has been built up to the accepted cooking standard.  Most pressure cookers have a working pressure setting of 15psi (pounds per square inch).  Some pressures cookers have the quick release option built into the pressure regulator.  These types of pressure cookers allow this structure to quickly lower the pressure inside the pot without losing the heat.  With the pressure quickly get steady, this option will allow the addition of other ingredients from the recipe and then allow the cooking to resume with the switch back to pressure cooking.

• Has safe release.  If overpressure occurs, some pressure cookers vent excess steam from a valve stem with an audible "hiss".  If pressure were to continue to rise, the sealing gasket on these pressure cookers would be pushed out through a designed safety hole in the lid safely venting the pressure.  New designed pressure cookers usually have two or three redundant safety valves as well as some additional safety features, such as an interlock lid that prevents the user from opening the lid as long as the internal pressure exceeds atmospheric pressure.  If any of the safety mechanisms are not correctly in place, the pressure cooker will not pressurize the contents.

Depends on the portions you're cooking, select the right size of pressure cooker that would fit your needs, but be sure to always keep in mind that pressure cooker should never be filled to more than 2/3 the interior height with solid food, half full for liquid and foods that foam and froth, and no more than 1/3 full for pulses.  To experiment pressure cooking, browse pressure cookers today to find a good one.
 

Pressure Cooking with Pressure Cooker

Pressure cooker is used for pressure cooking which is a method of cooking in a sealed pot that does not allow air or liquid to escape below a preset pressure. Pressure cooking is often used to simulate the effects of long braising or simmering in shorter periods of time.  As the pressure rises, the boiling point of water increases.  The pressure built up inside the pot lets the liquid to rise to a higher temperature before boiling.  When boiling, the pressure is created inside the closed pressure cooker.  The trapped steam increases the internal pressure and temperature.  This causes wet steam to be forced through the food and results in faster cooking times.  Afterwards, the pressure is slowly released so that the pot can be safely opened. 

Pressure cookers are generally made of aluminum or stainless steel.  High quality stainless steel pressure cookers are made with heavy, tri-ply, or copper-clad bottoms for high heat conduction.  Some pressure cookers have non-stick interior.  In order to prevent the air or steam escaping between the pot and lid, a gasket or sealing ring is in place to form a gas-tight seal.  In some models, it is featured a metal-to-metal seal.  Because of the forces they have to withstand, pressure cookers are usually heavier than normal pots of similar size.

Food is cooked much faster with pressure cooking method.  However, a minimum quantity of liquid is required to create and maintain pressure.  Also, pressure cooker should never be filled to more than 2/3 the interior height with solid food, half full for liquid and foods that foam and froth such as rice, pasta, etc., and no more than 1/3 full for pulses such as lentils.  A tablespoon of cooking oil can be added to minimize the foaming.  Because less water is required when cooking with pressure cooker, vitamins and minerals are not dissolved away by water.  Due to the shorter cooking time, vitamins are preserved relatively well during pressure cooking.

Pressure cooking with pressure cooker helps food cooked faster than conventional cooking methods.  Food can be prepared in a shorter period of time and preserved vitamins and minerals.

Making Stock with Stock Pot

Homemade stock is used to make soups, stews, sauces, or used to add moisture to the cooking dishes as well.  Making stock is a way to get the maximum nutrition from the bones, vegetables, and herbs when simmering in the pot for many hours.  When simmering, the stock will draw the flavor from the bones and the aroma from vegetables and herbs.  To make the stock, you will need a tall stock pot, recommended using 8 qt. and the following ingredients.

Ingredients

• 1 lb. meat bones
• 1 bunch of celery cut into large piece
• 1 large onion quartered
• 1 large carrot cut into large piece
• 1 bunch of parsley

Note:  If don't have room to store and cooking just for one or two, you can cut the ingredients into half.

Put all the ingredients in the stock pot.  Fill the pot with cold water until two-third of the pot.

Put the stock pot uncovered on medium to high-medium heat until the foam start forming on the surface.  Reduce the heat to low.  Don't let it boil.

Skim the foam frequently but don't stir the stock to prevent mixing the fat into the stock and making it cloudy.

Simmer the stock in low heat for several hours (at least 5-6 hours).  The longer the stock is simmering, the more flavor from the bones is released to the stock.

When the stock is done, put the pot over the counter uncovered to cool down.

To store, put the stock in a plastic or glass container.  Homemade stock can be kept in the refrigerator for a few days. 

To freeze, put the stock in a container (recommended using plastic container) but only fill about 3/4 to the top.  To divide the stock into small portions, freeze the stock in the ice cube trays.  These small cubes are convenient for tossing into sauce or for adding moisture to any cooking dish.

Homemade stock is easy to make.  Use it to make hot soups on rainy days, when having a cold or during winter time.  Use it to make delicious stews, pasta sauces and many other dishes with your favorite recipes.  Homemade stock is tasty, low in sodium and nutritious.

Don't have a stock pot or looking for a different size, browse stock pot to find the one that fits your liking.

Polishing Stainless Steel Cookware

How often do you polish your stainless steel cookware?

With proper use and care, stainless steel cookware will remain its glossy looking and appear as new as it was first used.  Polishing the pots and pans is one element to maintain its beautiful appearance.  After washing the pots and pans, you can polish the pots and pans by using stainless steel polish found at local stores or online.  However, you can always use baking soda to polish your favorite stainless cookware by following these easy steps.

After cooking, wash the pot or pan to remove all accumulated food at the bottom, on the side and around the handle.  Use soft dish washcloth or non-abrasive sponge with soap and warm water to scrub the food off.  It is best to soak the pot or pan in warm water before scrubbing.  Scrub the pot or pan until food residues are completely gone.

Turn the pot or pan around and look for any remaining stains.   Mix baking soda with water to a paste form and scrub it over the stain areas.  It's not a bad idea to leave the soda paste over the stains for a while before scrubbing.  Continue scrubbing the soda paste over the stains with non-abrasive sponge or soft dish washcloth until the stains are completely gone.  Stubborn stains may be difficult to remove.  Try a few times to make the stains lighter and keep scrubbing until the stains disappear.

When the stains are all gone, wash the pots and pans thoroughly with hot water and wipe the pots and pans completely with a dry clean towel.

It is important to polish stainless steel pots and pans routinely in order to keep its sparkle appearance.  To reduce the presence of stubborn stains, be sure to wash the pots and pans thoroughly after each use.  This will also help the polishing task be completed in a more enjoyable fashion.

How to Choose a Good Stainless Steel Cookware?

Thinking about having a good stainless steel pot or pan?

There are facts to think about when buying stainless steel cookware.  Choosing a good stainless steel pot or pan considered at least the following elements.

Does it have good heat conduction?  Before buying, choose the pot and pan that have good heat conduction.  High quality stainless steel cookware is often coated with aluminium or copper at the bottom to make the heat spread evenly.  This coated layer enhances the cookware's heat conductivity.  The thickness of the bottom also indicates good heat conduction.  For aluminium coated bottom, looking for the pot or pan with 3 mm to 5 mm bottom thickness.  For copper coated bottom, look for the ones with 1 mm to 2 mm disc thickness.

Is it durable?  Because of its corrosion and scratch resistance feature, stainless steel pots and pans are durable.  As a matter of fact, stainless cookware is considered the best choice of cookware because of its durability.

Does it have reaction with food?  Stainless steel pots and pans don't have food reaction especially with acidic or alkaline food such as tomato, cranberry, onion, asparagus, etc. This makes it easy when cooking with acidic or alkaline food.  It provides worry-free feeling that the metal will not be absorbed into what's cooking.

Is it easy to use and maintain?  Because of its durability and scratch resistance, stainless cookware is easy to use and care for.  With proper preparation, use and care, stainless cookware would remain as new as time goes.  It is considered a long term value cookware which worth the investment.

A good stainless steel pot or pan should have all the feature of the above-mentioned elements.  Depending on the budget available, select the best pot and pan for your kitchen cabinet.  Keep in mind that a high quality stainless steel pot or pan has good heat conduction, durable and a long term value cookware.

Is Scratched Stainless Steel Cookware Safe?

Stainless steel cookware is considered good choice of cookware for the kitchen and the most popular cookware in North America.  It is heavy-duty, durable, corrosive resistant and easy for maintenance.  However, it does get scratched if not being used and cared for properly.  Is it safe using scratched stainless steel cookware?

Stainless steel cookware is made of iron, chromium and nickel.  When abrasive material is being used frequently to clean the pot or pan, it will cause the scratch thus release a small amount of iron, chromium and nickel.  Consume a large amount of iron or chromium can be poisonous, but iron or chromium released from cookware provides less than the percentage of total daily intake so it would not be hazardous. Consume small amount of nickel is not poisonous as well.  Cooking with nickel containing stainless cookware will not add significant amounts of nickel to the diet.   However, people who are sensitive to nickel might provoke allergic reaction.  It is recommended that people allergic to nickel should avoid using nickel containing in stainless steel pot and pan.

Because of its poor heat conductivity, high quality stainless steel pot or pan usually has aluminium or copper-coated bottom to enhance heat conduction.  It is important to realize that, if being scoured, the coated copper coating can lose its protective layer.

Furthermore, if the stainless cookware severely damaged with deep scratches, it is recommended the cookware be discarded as it is uncertain of the amount of iron, chromium and nickel be released when cooking.

It is a good practice to only use soft dish washcloth or non-abrasive pad with soap when cleaning to avoid scratching stainless cookware.  Proper use and care certainly will prevent causing damages to the pot or pan and therefore enhance its durability and lifetime.

Easy Way to Remove Water Stains on Stainless Steel Cookware

When do not dry stainless steel cookware completely after washing, the excess water remains on the pot or pan will turn into murky stains making the cookware look overcast over all.  In order to treat the water stains from stainless steel cookware, white vinegar is often used to remove the stains.

• Rub the water stains by using a soft cloth or paper towel with the vinegar.  Keep rubbing until the stains seem to disappear.

• Use a dry dish wash cloth or paper towel to wipe the pot or pan to check for any remained water stains.  If the stains still exist, continue to rub with the towel and vinegar and then wipe the pot or pan with a dry towel to make sure the stains are completed removed.

• Once the water stains are all gone, soak a clean soft cloth or paper towel with water and then wipe the pot or pan to remove any vinegar remaining on the cookware.

• Finally, wipe the pot or pan with a clean dry dish wash cloth or paper towel before storage.

Overall, in order to prevent the stainless steel cookware diminished appearance caused by the water stains, always wipe your stainless steel pots and pans after washing with a dry clean towel.  On the other hand, to remove the already existing water stains on stainless cookware, follow the above easy tip to quickly remove the stains and make your pot or pan maintain its shiny look.

What to Do with Stock Pot?

 

What can we do with stock pot?

Stock pot is an essential cookware and one of the most common types of cooking pot used in the kitchen.  Traditionally, a stock pot is used to make stock or broth which is the process of simmering meat, meat bones or vegetables with water for several hours.  The slow simmering process transfers flavors, colors and nutrition to the water where they blend and make the stock or broth.  Homemade stock or broth create a base with flavor and aromas even without adding salt, herbs or spices.  A stock pot is also used for cooking a variety of recipes such as soups, stews, pasta sauce, as well as boiling or steaming foods like corns, crabs, shellfish, etc.

Most stock pots are made from stainless steel.  The more expensive stock pots have bottoms which made of different metals such as aluminium or copper to enhance heat conduction.  Stock pots come in a variety of sizes, from 6 quarts to 20 quarts or even larger commercial sizes.

 

For household, stock pot is often used to make a large batch of stock or broth base.  The stock or broth can be stored in the fridge for a few days.  It can also be frozen up to a few months for later use.  The key to bring up flavors and aromas is to simmer the meats, meat bones and vegetables on low heat for at least a few hours.  At low temperature, the meat bones and vegetables blend all the flavors, colors and nutrition as they simmer making the stock or broth tasty and delicious.

What are you cooking today?  Thinking about making homemade soup or chili?  Don't have a stock pot yet?  Determine what size of stock pot you'd like to have and browse stock pot to find the one you're looking for.

Buying Stainless Steel Cookware - Set vs. Piece

Pots and pans are one of the necessities in the kitchen.  Whether you enjoy spending time cooking or just cook on occasions when needed, pots and pans are essential cookware and become handy when take out order is not an option.  There are facts to think about when looking for new cookware to fill your kitchen cabinet.

Cost
Depend on what brand name and the quality of the stainless steel cookware you're looking at, the price for a set varies from between low $100.00 to approximately $1,500.00.  Price for a single pot or pan might run from $40.00 to$350.00.  Make some thinking and see what you need before purchasing a set or a piece.  Keep in mind that good quality stainless steel cookware is a long value cookware which could last for long period of time with proper care.

Set vs. Piece
If you don't cook so often, buying a whole set sometime leaving you with pieces that never be used.  If this is the case, buying just a pot and pan that fit your needs probably a best choice.  If you love to cook and like to try out new recipes, thinking about having a whole cookware set as it is cheaper to buy a set than to build the set over time.

If your budget is not allowed to invest in a high quality cookware set that you have an eye on, collecting piece by piece is not too bad.  Of course, the total cost will be much more expensive than buying the set, but you'll have the pot and pan that you love with the budget allowed at the time.   Eventually, you'll be able to build a whole set that you like to have. 

It would make some thinking to decide whether you should buy a whole cookware set or just collect it by buying piece by piece.  Think about how often you'll be using your pots and pans along with the budget available.  Decide on what you like and what benefit you most.  Look for the feature of each pot and pan and see if it fits with your daily cooking purpose. Then browse stainless steel cookware to find the whole set or just a pot or pan that you'd like to have.

Cooking with Stainless Steel Roaster

Do you use your stainless steel roaster often or just a few times a year on special holiday occasions?

Roaster is not only used for roasting turkey on special occasions, but is also useful as an additional cookware and can be used as often as we like.  Roaster can be used for roasting turkey or a large portion of any kind of meat.   Roasting is a simple way of cooking meat and usually yielded a tender interior and browned the exterior.  One aspect of using a roaster is that while the meat is roasting, we're freed to do any other cooking tasks.  Roasting meat is easy with the following steps by steps to prepare your meal.

• Prepare your meat.  Before roasting, the meat should be already trimmed, tied and seasoned, and seared.

• Preheat your oven to suggested roasting temperature.  Usually, the standard temperature for roasting is 350 degrees F (175 degrees C).  However, the lower the heat of the oven, the better the final roasting meat will be.  At a lower temperature, the meat will take longer to cook but will produce more flavor and moisture.  Nevertheless, never roast meat at a temperature below 200 degrees F (93 degrees C).

• Place the meat on the rack and in the middle of the roaster.  Leave about 2-3 inches from the edges of the roaster all around the meat.  This allows the heat to circulate and cook the meat evenly.

• Cover the roaster with the lid and place it on the center rack of the preheated oven.   Roast the meat until its internal temperature is reached.  The internal temperature depends on what kind of meat you're roasting.  Most meat thermometers have standard internal temperature for each type of cooking meat.

• Let the meat rest in the roaster for about 5-10 minutes after remove it from the oven.  Transfer the meat to a platter and allow it to rest for another five minutes.  Resting the meat after roasting will help to distribute the natural juices throughout the meat.

• Remove the string from the exterior of the meat.  Be cautious as the meat might be still hot.

• Slice the meat and serve.

What kind of roaster do you have?  Stainless steel roaster or aluminium roaster?  Start using your roaster often and enjoy the experience cooking when preparing a delicious roasting dish for your meal!  Don't have a roasting pan yet, browse roaster to find one that fits your needs.

  

How to Restore Discoloration on Stainless Steel Cookware

Cooking on high heat can cause brown or blue stains on stainless steel cookware.  Burnt food, if not removed, also cause the stains when the pot or pan is reheated.  Mineral solids in water, over time will leave water stains on stainless cookware as well.  Bar Keepers Friend and white vinegar are often used to restore the discoloration from stainless steel cookware.

Bar Keepers Friend

Bar Keepers Friend (BKF) is a premium cleanser that works without chlorine bleach which can be used on stainless steel.  BKF can be purchased online or at local stores at the household cleaning aisle and can be found in either liquid or powder. 

• Make sure the cookware surface is wet before applying BKF onto the surface then lightly rub in circulation with a wet soft cloth where the stains present.  If using powder BKF, sometimes it's a good idea to mix the powder with water to turn it into a paste form before rubbing in order to remove stubborn stains.  Also, leaving BKF on the wet cookware surface for a while before rubbing would make the stains gone off easily. 

• When the stains are disappeared, rinse the cookware through warm water and wash it with soap to wash off all chemical residues. 

• Finally, rinse the cookware thoroughly with hot water and use dry clean towel to wipe it completely.

White vinegar

• Fill the discolored stainless steel cookware with one cup of vinegar and add water as needed to cover the stains. 

• Boil the vinegar water mixture for about five minutes then allow it to cool down completely. 

• Wash stainless steel cookware with soap and hot water using a soft dish wash cloth or a nonabrasive pad. 

• When done cleaning, rinse the stainless steel cookware thoroughly with hot water and dry it completely with a clean towel.

Best of all, in order to avoid discoloration, remember not to put stainless steel pots and pans over high heat.  It is recommended once the pots and pans are hot after preheating, maintain medium or medium-low for cooking.  Clean pots and pans after each use and wipe it with dry clean towels would certainly help the cookware remain spotless.

Do you have any other tips in removing the discoloration?  We appreciate your comments and suggestions.

Making Scrambled Eggs with Stainless Steel Pan

Do you worry that eggs will stick on your stainless steel pan?

As a matter of fact, there's no need to worry as there's no reason you should hesitate to cook eggs with your stainless pan.  Cooking eggs in stainless steel pan or skillet is simple and easy.  To make scrambled eggs, you'll need to have eggs (suggesting 3 eggs per serving), cooking oil, salt and pepper to taste and a spatula.  Before cooking, make sure your pan or skillet has been seasoned.

• Prepare your eggs before cooking.  Crack the eggs into a shallow bowl.  Thin the eggs mixture with either milk or water.  Use approximately one teaspoon of milk or water per egg.  Mixing eggs with the liquid will make the cooked scrambled eggs more tender.  Whisk the egg mixture until well combined.

• Preheat your pan/skillet on medium heat for about 2-3 minutes or until you feel the hot air when putting the hand over the pan/skillet.

• Put in enough cooking oil to cover the bottom of the pan/skillet then immediately turn the heat down to medium-low and pour the egg mixture in.  Sprinkle in salt and pepper to taste.

• Let the eggs begin to set before stirring the egg mixture.

• Use the spatula to scrape the eggs from the edge of the pan to the center, forming large soft curds.  Continue scraping your spatula along the bottom of the pan to redistribute the eggs as they cook.

• When the eggs look wet but are no longer liquid, gently mound the eggs into the center of the pan/skillet.

• Turn off the heat and leave the pan/skillet on the stove.  The heat from the pan will continue cooking the eggs.

• Transfer scrambled eggs to a plate and serve.

The key to perfection is that you'll need low, gentle heat and patience in order to make good moist scrambled eggs.  You stainless steel pan also needs to be seasoned and preheated before cooking.  The cooking oil layer serves as non-stick coating as well as adding flavor to the eggs.

Looking for stainless pan and skillet?  Browse stainless steel cookware to find out more.

Seasoning New Stainless Steel Pan

Stainless steel cookware is well-known for its corrosion and scratch resistance. Taking a good care of it from the first use and thereafter would help to maintain its durability.  Seasoning stainless steel pan is one of the most essential things you could do to keep your new pan cooking well and maintaining its shiny looking.  Seasoning the pan would help to protect it from corroding.  The seasoned layer also acts as a non-stick coating.  The following steps are instructions on how to season your new stainless steel pan.

• Wash your pan with soap and warm water using a wash cloth or non-abrasive sponge.

• Rinse your pan thoroughly with hot water after cleaning.

• Wipe it completely with dry clean towel.

• Coat inside the pan with oil and use paper towels to spread the oil throughout the pan.

• Put the pan on the stove and set the heat to medium.

• When the oil starts smoking, take the pan off the stove immediately.

• Let the pan cool down.

• Wipe out the oil with paper towel.  Your pan is seasoned and ready for use.

Seasoning stainless steel pan would help to keep the pan cook well and maintain its durability.  Cleaning the pan after each use and then seasoning it to make it ready for the next would help to maintain the pan at its best performance.  With proper care and preparation, your pan would look as new as it was first brought home for the years to come.  Looking for a new pan, browse stainless steel cookware to find out more.

Choosing Stainless Steel Cookware

All stainless steel cookware is made differently.  When it's time to look for a new cookware, depending on your needs for everyday cooking or special occasion, there are many factors to consider.

• Look for stainless steel cookware that is more resistant based on the content of nickel.

Stainless steel cookware often contains 18% of chromium with either 10% or 8% of nickel or lower.  The content of chromium and nickel in stainless cookware also refers as 18/10 or 18/8, etc.  The lower nickel content reflects the higher corrosive rate, less durable cookware.

• Look for aluminium or copper-coated base stainless cookware.

The aluminium or copper-coated bottom increases the cookware's performance in spreading the heat evenly thus providing better heat conduction. 

• Aluminium-base vs. copper-base stainless steel cookware.

Depending on your cooking needs, determine which one will fit best.  Aluminium-base takes longer time to heat up but retains cooking temperature longer while copper-base is quickly in heating up and cooling down. 

• Look for the disc thickness for better heat conduction.

For excellent heat distribution, choose aluminium disc thickness between 3.0 mm and 5.0 mm.  A good copper cookware will have the disc thickness from 1.0 mm to 2.0 mm.

• Determine if tri-ply is necessary.

Ply refers to the layer of metal used to construct the cookware.  The most popular tri-ply is stainless steel with aluminium.  In this type, the aluminum core is sandwiched between two layers of stainless steel which provides better heat conduction and durability.  It also has a classy look and mirrored finish.  Keep in mind that the more layers of metals in the cookware, the thicker and heavier the pot or pan is, and the more expensive the price it tends to be.

Review these suggestions and choose the best cookware that meets your budget and cooking needs.  Knowing what you want and what you can afford, the pot and pan you purchase is worth the investment for your everyday cooking entertainment.  Ready to look for a set or pot or pan, browse stainless steel cookware to find one that meets your needs.

How to Use and Care for Stainless Steel Cookware

To maintain your stainless steel cookware, follow these tips to use and care for stainless steel.

Wash before first use
Before using the pots and pans for the first time, make sure to wash it in soap and hot water with a soft cloth or non-abrasive sponge.  After washing, rinse it through hot water thoroughly and wipe it completely with clean dry towels.

Preheat before cooking
It is recommended that the pot or pan be preheated before cooking.  Put your pot or pan on medium heat for a few minutes until the base is hot before adding foods.

Frying 
Preheat your pan as recommended before adding oil to it.  Add enough oil or butter to cover the base of your pan then add the food.  After adding the food to pan frying, let your food cooked until it reaches the achieved cooking level without disturbing.  As it's cooking, the food's natural sugars caramelized on the cooked surface developed great flavors and lift the food off the cooking surface naturally. 

Sticking prevention
To prevent sticking when frying or sauté, pay attention at the set heat.  This will vary depends on what type of stove you're using.  When adding your food into frying pan, listen for a sizzling sound when it touches the pan.  This indicates that the pan is hot enough and that the food is cooking as it makes contact, and that a natural barrier is created to prevent sticking.  If the frying sound is more cracking than sizzling when the food initially in contact with the pan, it indicates that the heat is too high and sticking may occur.  Aluminium or copper-based stainless steel pan has good heat conduction when preheated, thus it is best to maintain medium or medium-low heat when frying.  Also, sticking may occur if your frying pan is not clean.  Make sure the pan is clean when preheating it before frying. 

Cooking with salt
Because salt can destroy the protective layer of passivation that protects stainless steel and leave stains on the cookware which diminishes its beauty, add salt after the food has started to cook or bring the liquid to boiling before adding salt and stir well.

Cause of discoloration
Overheating stainless steel cookware might cause brown stains on its surface.  Burnt food, if not removed, will cause discoloration when the pot or pan is reheated.  Mineral solids in water leave water marks on stainless cookware which will also cause discoloration.

Cleaning 
In order to avoid damaging, never put hot pot or pan directly to cold water.  Allow it to cool down before cleaning.  Clean stainless steel cookware after each use with soap and hot/warm water using soft cloth or sponge.  After cleaning, rinse the pot or pan thoroughly with hot water and wipe completely it with clean dry towels.

Understanding the proper ways how to use and care for stainless steel cookware, at no time you'll be experiencing the joy of cooking with stainless.  To find your favorite pots and pans, click stainless steel cookware today!

Cooking with Stainless Steel Cookware

If you're thinking to experiment your cooking with stainless steel cookware, consider the following suggestions:

Choose a high quality/heavy-duty stainless steel cookware 
If you don't want to have the whole cookware set, look for a pot or pan that fits your needs, but choose high quality, heavy-duty.  Heavy-duty stainless steel cookware provides better cooking performance as it endures high heat and has better heat conduction.  Also, make sure to check if the pot or pan is oven-safe.  Most of the heavy-duty stainless steel cookware could be used in the oven, but make sure to check so you don't be disappointed later.

Use appropriate cooking temperature 
Pay attention when cooking.  Avoid putting your pot or pan on high temperature or low temperature at the beginning as high heat might brown the food too quick (especially meat) before it's cooked, and low heat will take a longer time to make it hot.  Before cooking, put your empty pot or pan on medium heat for about 2-3 minutes or until you can feel the hot air when putting the hand over it.  By then the pot or pan has been heated evenly and is ready for cooking.  When the empty pot/pan is hot, put enough oil or butter to cover the base then reduce the heat and start frying or sauté your favorite food.  Always keep in mind, "Hot pan, cold oil, food doesn't stick!"

Clean after each use 
Be sure to clean the pot/pan after each use in order to maintain its resilient condition.  Avoid leaving salt unintentionally in stainless steel cookware as salt can eat through and destroy the protective layer of passivation that protects stainless steel from corrosion.  Using soap and warm water with soft cloth or non-abrasive sponge to scrub the cookware.  If needed, soak it in hot water for a while before cleaning.  After cleaning, always rinse it thoroughly with hot water and wipe it completely with dry towels to avoid water stains.

Start to experience your cooking with stainless steel cookware today, you'll come to like it more and more after every upcoming day.  Browse stainless steel cookware to find the set of pots and pans that fit your needs.

Tips to Keep Stainless Steel Cookware Last

If you've been looking for tips to maintain your stainless steel cookware, consider the following suggestions to keep your favorite pot or pan last.

Routine Cleaning 
If your stainless steel pot or pan has been in storage for a while and is covered with dust, wipe the dust off by using soft cloth and warm water.  If you use your pot or pan daily, after each use always remember to clean it with warm water and soap with soft cloth or sponge.  For more aggressive cleaning, use detergent with warm water and non-scratch sponge or soft clean cloth.  To remove food stain from stainless steel cookware, use a small amount of vinegar added the scouring powder.  When done cleaning, remember to rinse the pot or pan in clean hot water and wipe it with dry towels.

Stubborn stains
When the stains are difficult to scrub off, consider using 3M Stainless Steel Cleaner and Polish or household cleaners.  Household cleaners are divided into two categories - detergent (non-abrasive) and abrasive cleaners. The abrasive cleaners are more effective but will probably introduce the possibility of scratching the surface of the stainless steel cookware.  Therefore, a neutral cleaner low in chloride is strongly suggested for the use of cleaning pot or pan.  Lightly rub your preferred cleaner on your stainless steel cookware using dry damp cloth until the stains come off.  When finish rubbing, always rinse the cookware in clean hot water and wipe it completely with dry towels.

Burnt food 
When burnt food cannot be removed easily, consider to use Scotch-Brite Power Pad 2001, Easy-Off, De-Grease-It or 5% to 15% caustic soda solution.  These are excellent removal and useful when rubbing cannot be applied.  As always, after each cleaning remember to rinse the stainless steel cookware in hot water thoroughly and wipe it with dry towels.  Even though using the cleaners labeled with "for stainless steel", it is not guaranteed that the product is not abrasive or low in chloride.

The simplest and safest way to clean stainless steel cookware is to wash it with warm water and soap using a soft clean cloth.  Avoid cleaning your stainless steel cookware with chloride-containing detergents.  Be sure to rinse the cookware after cleaning through hot clean water and wipe it with clean dry towels.  Maintain the stainless steel cookware clean either while in storage or being used is essential in order to help keeping its maximum corrosion resistance as stainless steel surface will thrive with frequent cleaning.  The final act of rinse the cookware through hot water and dry it with clean towels completes the process and eliminates the possibility of water stains.

Looking for a stainless steel cookware set?  Browse stainless steel cookware.

What Makes Stainless Steel Stainless?

Have you been wondering what made of stainless steel?

Stainless steel is an alloy of iron, chromium and nickel.  To be stainless steel, the chromium content needs to be at least 10.5%.  The higher content of chromium enhanced the corrosion resistance.  At 10.5% or higher level, the chromium forms a passivation layer (a shielding outer layer of corrosion which spontaneously occurred in nature) when exposed to oxygen.  Because the layer is extremely thin, it is invisible and the steel remains radiant.  The layer is resistant to water and air, thus protecting the steel beneath.  This layer also is rapidly reformed when the surface is scratched.  This process explains why stainless steel stainless.

How to choose a high quality stainless steel cookware?

Stainless steel cookware often contains 18% of chromium with either 8% or 10% of nickel.  The percentage of chromium and nickel in the cookware also refers as 18/10 or 18/8.  The lower percentage of nickel content reflects the higher corrosive rate.  A cookware set labeled with premium stainless steel 18/10 is considered more resilient than the set labeled with 18/8.  It is important to understand that high quality stainless steel cookware endure high heat.  In order to have the best heat conduction, look for stainless steel pots and pans with aluminium or copper-coated bottoms.  With aluminium or copper-based feature, the cookware will increase its performance in spreading the heat evenly.

Will stainless steel corrode?

The high percentage of chromium will enhance the corrosion resistant of the steel but it does not mean that it can prevent rust.  The steel will corrode with the presence of chlorides as chlorides will significantly aggravate its conditions for fighting corrosion.  Chloride is also used to form salts that can preserve food such as sodium chloride.  Salt can eat through and destroy the protective layer of passivation that protects stainless steel from corrosion.  Leaving salt in stainless steel cookware unintentionally after a period of time would damage it eventually as salt will spread and destroy the stainless steel.  The pot or pan will ultimately stain thus not stainless as it supposed to.  In order to prevent corrosion in stainless cookware, make sure to clean the pot or pan after each use.

With proper care, stainless steel cookware will maintain its durable feature and last for a long period of time.  If you’re thinking to look for a stainless cookware set, browse stainless steel cookware.

The Benefits of Stainless Steel Cookware

Are you thinking of having a stainless steel cookware set or just a pot or pan for your kitchen?

For a long time stainless steel appliances and cookware have been the symbols of commercial cooking, but recently, the trend to use stainless steel products has been part in home and personal preference.  Why people opt to have stainless steel appliances or cookware for their home? Among the many benefits it offers, the followings are the most advantages people think about when looking to have a piece of stainless steel cookware as its benefits worth the investment into a pan set or just a pot or pan to enjoy cooking experience.

Modern and attractive appearance 

With the smooth and glossy surface, stainless steel products give the home a new and inviting looking.

Corrosion and scratch resistance

Since being discovered, stainless steel has been known for its durable and rust-free feature.  It is not easily rust or stained by the environment especially with heavy-duty feature pieces.

Heat resistance
This is also one of the highlight benefits of stainless steel. It resists scrabbling and maintains strength at high temperatures.

Do not alter flavor or color of foodOne of the reason most people are likely to have stainless steel cookware in their kitchen as it does not have chemical reaction with acidic or alkaline foods such as tomato, asparagus, onions, etc.

Sanitation
With its smooth surface, stainless steel is easy to clean providing the hygiene and cleanliness feeling.

Long term value
Because of its corrosion and scratch resistance, a good piece of stainless steel product under proper care would last for a long time.

Cost 
Although it is costly when looking for a high quality stainless steel cookware set, it is still much affordable in comparison to other expensive high end brand name cookware. Giving its durable feature and long term value, investing in a good set of stainless steel cookware is a better choice where costs are considered.

Look for stainless steel products which fit with your liking and benefits. You will not be disappointed and come to experience the pleasure to have it in the kitchen.