Introduction
Steel is frequently used in Indian homes for cooking and eating since it is affordable, strong, and rust-resistant. Despite its ubiquitous use in homes, do we really know whether the stainless steel we use is safe for our bodies?
Types of Food Grade Stainless Steel
Stainless steel: what is it? It is iron, chromium, and occasionally nickel and another metal alloy that resists corrosion. Stainless steel is the ultimate “green material” because it is completely and essentially recyclable. It must have at least 10.5% chromium to qualify as stainless steel, but often an alloy must contain at least 14–18% chromium to be considered food grade. Stainless steel is continuously shielded by a passive layer of chromium oxide, which forms naturally on the surface from the interaction of the chromium with oxygen from air or water and has a minimum chromium content of 10.5%.
Any type of stainless steel (SS) that is durable, heat-resistant, and suitable for cooking a variety of meals is referred to as “food-grade.” Higher chromium content in food-grade stainless steel lessens corrosion susceptibility.
There are several different kinds of food-grade stainless steel available right now. Decide what will be most beneficial for your family.
SS 316 – For smaller families with regular cooks, stainless steel grade 316 is often the best choice when it comes to making food-safe containers. Stronger acids like tomato sauce and lemon juice are less corrosive to 316 SS and more resistant to salt. It is commonly used for a variety of reasons. It is extremely rust-resistant thanks to the 18% chromium and over 10% nickel it contains.
SS 304 – SS grade 304 is the most common type of stainless steel. Typical uses include industrial settings, healthcare facilities, and kitchen appliances. It has 8% nickel and 18% chromium, and it is very resistant to corrosion from a wide range of chemicals.
SS 430 – SS grade 430 is widely used for cooking for large gatherings since it is reasonably priced, has a nice sheen, and is more resistant to some types of corrosion. SS grade 430 is often used in commercial kitchen and catering equipment because it does not rust. Because it lacks nickel and has 18% chromium, it is a more economical food-grade stainless steel.
These are some of the stainless steel types that are most frequently used in commercial kitchens. They are suitable for a variety of situations and applications due to their unique compositions. Now that we are familiar with the various classes, there are a lot of other factors we need to be aware of. For instance, the performance of stainless steel is influenced by the operating environment (temperatures, humidity, harsh weather, etc.) and tensile strength.
The benefits of using food-grade stainless-steel cookware:
Choosing the right quality of stainless steel is crucial since lower-grade stainless steel makes it difficult to cook meals evenly.
Non-leachable
Because it does not leak, stainless steel is safe for use in the kitchen and does not change the flavour or taste of food.
Non-reactive
When exposed to acidic foods, stainless steel does not corrode like other metals do. This implies that there is no possibility of chemical contamination when extremely acidic foods like tomato sauces and curry dishes are being prepared.
Environment friendly
Since stainless steel can be recycled numerous times, it is environmentally benign. Iron, chromium, nickel, and a few more metals make up its composition. These metals can only be found in rocks and cannot be generated again. These metals make up stainless steel, making it an environmentally benign material.
Versatile
The highest grade of stainless steel is used in the oven when the temperature is right. Due of its endurance, stainless steel may also be cleaned in a dishwasher. Because it is lighter than materials like cast iron, it is also simple to handle.
Durable and Robust
Cookware that is labelled “non-stick” but actually has a coating that can chip or discolour is inferior to stainless steel. It can last for years or even decades because it is resistant to corrosion and chipping.
Easy & Quick to Clean
Due to its flat surface and lack of holes, stainless steel cookware is easy to clean. Even though stainless steel is a resilient material, occasionally abrasive sponges can cause scratches. Pots and pans can be cleaned most effectively by soaking them in warm detergent water before putting them in the dishwasher.
Stainless steel is a common material used in a wide range of products, from kitchenware to surgical tools. The food you and your family eat is safer and healthier when you cook using high-quality, food-grade stainless steel.
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