Steel Cookware is a head in every Indian kitchen. We use it to cook everything – from fragrant pulses to festive biranis. Stainless steel is an alloy of steel that does not stain, tarnish or rust like steel or raw iron. Why stainless steel is a favorite option for cooking? Well, because it is durable, non-reactive with food, ease of maintenance, versatility and safest cookware. However, not all stainless steel utensils are the same. Many people believe that any steel vessel will trick but it does not work in that way. So, what mistakes should you avoid while buying stainless steel cookware? If you have this question, read to learn more.
Also read: 5 tips to keep in mind while cooking with stainless steel
5 mistakes while buying stainless steel cookware
1. Ignore stainless steel grade
Not all stainless steel is the same! High quality cookware is usually made from 18/8 or 18/10 stainless steel, providing top-not rust resistance and durability. Lower-grade steel may look cheaper, but can lose your signature properties over time, ruining your cookware and food. When doubt, check the lower part of the pot for signs that tell about the grade of the pot.
2. Not considering base material
Have you ever wondered why your subjugation sticks from under the pan or your rotis is unevenly cooked? The base material plays an important role! Plain stainless steel does not operate well heat, causing uneven cooking and burnt food. When purchasing, always choose cookware that has an aluminum or copper base, as these metals distribute heat more evenly.
3. Selection of light cookware
Surely, light bites may seem easy to handle, but when exposure to high heat, it can cook taunt, dental or even unevenly. Heavy cookware maintains better heat, ensuring that your curry boil completely and your rotis is correct. If you often prepare food for a large family or love slow cooked dishes, it is necessary to invest in a strong steel pan.
4. Handles and lids ignore
Handles and lids may not look like a big thing. As long as you are not picking up a warm pan, to feel that the handle is very thin or unbearablely warms. A good steel vessel should have strong, heat -resistant handles that provide a comfortable grip. Lyids must easily lift to lock moisture and taste and be attached, which is important for a fragrant dish.
5. Selection of cheap products
Who does not love a good deal? But when it comes to steel cookware, cheaper is often expensive in the long run. Cheap-price cookware often compromise on the quality of the material, causing rapid wear and tears. If a steel bites feel light or furious, it is likely that it will not last long. Instead, replace poor quality utensils and invest in high quality cookware that lasts for years.
Also read: Kitchen Tips: How to clean stainless steel pan
Therefore, avoid these mistakes to ensure that the best quality utensils for you and your loved ones.
