Cooking with Stainless Steel cookware

There is a good reason that our store rooms and kitchen cupboards have stainless steel pans and dabbas. School days were traditionally marked with carrying stainless steel lunch carriers. It’s safer for food, cleaning is simpler and they last a lifetime.

There are several options while choosing cookware. From common aluminium pots and pans to heavier cast iron, the more expensive copper cookware and the convenient non-stick pans, shopping for cookware is a decision that needs an understanding of the choices we have and make.

WHY IS STAINLESS STEEL THE MATERIAL OF CHOICE?

When it comes to materials like cast iron and copper, historically, they were a part of the Indian kitchens. However, with the introduction of stainless steel, they slowly became less popular. Although they have advantages, copper and cast iron are quite expensive and copper particularly is hard to maintain. With stainless steel, maintenance is affordable and relatively simpler, cooks faster, is durable and non-reactive.It’s a great choice for healthy cooking.

THICK BASE IS ESSENTIAL WHILE CHOOSING STAINLESS STEEL COOKWARE

While choosing a stainless steel, pan or cooker it is important to ensure the base is heavy. Unlike cast iron, stainless steel, if it has a thin base may burn the food easily. The Ultra Pressure Cookers come with a high-impact bonded three-layer composite base. This helps to conduct heat evenly and cook food well without burning it on the outside and not cooking through on the inside.

NON-REACTIVE:

Stainless steel is a metal alloy, iron mixed with carbon to produce steel is the main component of stainless steel. Chromium is added to make it resistant to rust. While stainless steel cookware are generally non-reactive to food and essentially very safe; it is important to choose the right grade of stainless steel. Ultra Pressure Cookers are made with the highest quality AISI 304 rust-resistant food grade stainless steel.

COOKS FAST

It is a common misconception that all stainless steel vessels make food stick. So people tend to prefer non-stick pans where the food slides off without sticking. Non-stick pans, besides being unsafe because of their proven reactiveness and toxicity to food, also have a very short shelf life. The non-stick material wears off with use and maintenance is quite challenging. While very high quality pans are very expensive, the moderately priced options wear off too quickly.

The trick to making your stainless steel cookware non-stick is to choose a cooker or pan with a heavy base. The Ultra Pressure Cookers come with an advantage with their heavy bonded three-layer composite base. This prevents charring and sticking of food to the base of the cooker.

The next step is to heat the cooker well before adding oil and the rest of the ingredients. When oil hits the hot base of the cooker, it forms a layer that acts as a non-stick material preventing food from sticking.

STAINLESS STEEL IS DURABLE

Ultra Pressure Cookers are AISI 304 rust-resistant food grade stainless steel. With three-layer composite base, top quality make and finish; a well maintained Ultra Pressure cooker is a durable choice. Ultra Pressure Cookers are fitted with high quality bakelite handles. The handles come fitted with twin screws, making them sturdy and enduring. They also come with a 10 year warranty.