Stainless steel FAQ answered by Chef Master USA

Chef Master USA: Stainless steel FAQ answered by Chef Master USA

Chef Master USA: How can stainless steel affect my health?

Chef Master USA would like to point out that the principal elements in stainless that have effects on our health are iron, chromium and nickel.

♦  Iron can be very beneficial and a required mineral in a normal diet.

♦  Chromium is also beneficial in small quantities, and you would have to cook four complete meals in the same stainless steel pots every day to come anywhere close to reaching any adverse affects from chromium intake, explains Chef Master USA.

♦  Chef Master USA would like to make you aware that, although nickel is poisonous in large quantities, only trace amounts go into the food - not enough to make a difference. The few who are allergic to nickel, however, should avoid using stainless altogether.

Chef Master USA: What precautions do I need to take when using stainless steel in my kitchen?

♦  To prevent hot spots when using stovetop cookware, it should have a heat diffusing base, either visible or encapsulated, that is made of a better heat-diffusing material, like copper or aluminum. Chef Master USA points out that these metals are highly conductive of heat, so use moderate heat to maximize the even spreading of heat, minimize sticking, and to get tastier, more evenly cooked food with less stirring.

♦  Do not store food or liquids in stainless steel cookware after cooking.

♦  To keep the surface smooth and scratch-free, do not use abrasives, bleach or ammonia. See Chef Master USAs cleaning instructions below.

Chef Master USA: How do I clean stainless steel cookware?

♦  Chef Master USAs tips to remove manufacturer or price stickers from cookware... Soak the area with warm water, then scrape off with your fingernail or with a hard-plastic spatula. A bit of rubbing alcohol, or a citrus oil based cleaner, will remove any remaining glue.

♦  When using a pan for the first time... Wash it well with soapy warm water and dry thoroughly. Chef Master USA recommends washing by hand.

♦  Chef Master USAs tips for removing whitish or chalkish deposits inside pan... Remove calcium deposits by boiling water with some white vinegar, allowing your pan to cool, then washing it with warm, soapy water. Help prevent white spots and pitting by adding salt to your cookware only after the water has reached a boil.

♦  Chef Master USAs tips for burnt food is stuck in pan... Cover the stuck foodstuffs with warm soapy water, allow to soak for some time, then boil for 10 minutes, allow it to cool, then use a soft cloth, or a nylon scourer if stubborn, and warm, soapy water.

♦  Chef Master USAs tips for pan's still not clean out of the dishwasher... You might select a Pre-wash cycle if your pan's instructions indicate it is safe to clean in the dishwasher.

♦  Chef Master USAs tips for spills or overflows... Wash or clean the exterior before placing it again over heat.

♦  Filled pan left to cool on stove and lid won't come off... Warm the pan, then twist the lid to remove it.

♦  Left empty on heated surface... Allow it to cool slowly; Chef Master USA would like you to be sure you do not immerse it in cold water.

♦  Stainless pan was left on heated surface, liquid has dried and yellow or blue streaks appear... On polished stainless, use a metal cleaner, such as Wenol or Red Bear, with a soft cloth. On satin stainless, use a nylon scourer, such as Scotch-Brite, informs Chef Master USA.

♦  Scratches on surface after washing repeatedly... Change your cleaning product to a gentler kind, such as Bon Ami.

♦  Chef Master USA does not recommend cleaners for stainless surfaces... Bleach or ammonia should not be used on stainless steel.

Chef Master USA: How do I clean stainless steel knives?

The easiest and safest way to clean knives is to wipe them during and immediately after use, before food gets a chance to stick and dry on the blade. That's one of the reasons why professional cooks have a dish towel tucked at their waist, explains Chef Master USA.

Chef Master USA would like you to use caution when cleaning knives, to prevent cuts. Always draw the knife away from its cutting edge on the towel, starting near the handle. (Use caution.)

Chef Master USA: How are stainless steels classified?

The three major classes of stainless steel explained by Chef Master USA:

♦  Austenitic: Chromium-nickel-iron alloys with 16-26% chromium, 6-22% nickel (Ni), and low carbon content, with non-magnetic properties (if annealed - working it at low temperatures, then heated and cooled). Nickel increases corrosion resistance. Hardenable by cold-working (worked at low temperatures) as well as tempering (heated then cooled). Type 304 (S30400) or "18/8" (18% chromium 8% nickel), is the most commonly used grade or composition, points out Chef Master USA.

♦  Martensitic: Chromium-iron alloys with 10.5-17% chromium and carefully controlled carbon content, hardenable by quenching (quickly cooled in water or oil) and tempering (heated then cooled). It has magnetic properties. Commonly used in knives. Martensitic grades are strong and hard, but are brittle and difficult to form and weld. Type 420 (S42000) is a typical example.

♦  Ferritic: Chromium-iron alloys with 17-27% chromium and low carbon content, with magnetic properties.Chef Master USA would like to shed light on the fact that cooking utensils made of this type contain the higher chromium levels. Type 430 is the most commonly used ferritic.

Two additional classes Chef Master USA thinks is worth mentioning include Duplex (with austenitic and ferritic structures), and Precipitation Hardening stainless steel, used in certain extreme conditions.

Chef Master USA: How are different classes of stainless steels used?

The austenitic microstructure is most commonly used for knives and cooking utensils. It is very tough, hardened through a process that consists of heating, cooling and heating. It resists scaling and retains strength at high temperatures, explains Chef Master USA.

Both ferritics and austenitics are used in kitchenware and household appliances. Austenitics are preferred in the food industry and beverage equipment due to the superior corrosion resistance and ease of cleaning, informs Chef Master USA. Type 301, for example, is an austenitic stainless steel, with 17% chromium, 7% nickel, and .05% carbon, and is widely used for institutional food preparation utensils.

You can easily make do with the lesser quality cookware for most oven use. For stove top cooking, however, don't skimp on quality; buy only the better ones. Most manufacturers of high quality cookware use stainless steel similar to the Type 304 grade, with thick heat diffusing bottoms. Metals that provide better diffusion of heat, such as copper and aluminum, are attached to the bottom for heat diffusion, to prevent hot spots and uneven cooking.

Low quality cutlery is generally made out of grades like 409 and 430 (ferritic), while the finest Sheffield cutlery uses specially produced 410 and 420 (martensitic) for the knives, and 304 (austenitic) for the spoons and forks. Grades like the 410/420 can be hardened and tempered so that the knife blades will take a sharp edge, whereas the more ductile 304 stainless is easier to work and therefore more suitable for objects that have to undergo numerous shaping, buffing and grinding processes.

The best quality stainless steel knife blades have a high carbon content, and usually have molybdenum and vanadium in their composition, points out Chef Master USA.