Stainless steel is absolutely everywhere in the kitchen. If you don't have sleek stainless steel appliances or kitchen islands, you probably have stainless steel pans, mixing bowls, and utensils. Ever wonder how stainless steel came to be so universal in cooking? One hint: it's more than just it's pretty looks.
Steel is fantastic stuff. It's an iron alloy and strong as all get-out. It doesn't chip, bend, or crack easily (though it does scratch), and it stays shiny over years of use.
Just one problem: it rusts. Enter stainless steel.
Stainless steel is a metal alloy with about 10-11% chromium. When exposed to air, the chromium in the metal forms a film of chromium oxide over the surface. This film is passive and non-toxic, and most importantly, it prevents the steel from rusting by shielding it from air and moisture. Even if the metal gets scratched, the chromium oxide reforms seamlessly.
This gives us all the excellent properties of stainless steel without the worry of rust. It's also non-reactive, unlike aluminum and iron, so we can use it for preparing and cooking acidic foods.
Simply put, we use stainless steel in the kitchen because it's one of the most durable, versatile, and worry-free metals available. It's hard to argue with that!
• For More Information: Stainless Steel on Wikipedia
Related: Raw Steel Accent Wall in the the Kitchen
(Images: Emma Christensen)
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Thanks for this background. I love my stainless steel pots and pans. But I boil water in one (for tea, pasta, etc) so much it's slightly pitting. I scrub with a soft abrasive and use those white Mr. Clean magic sponges between use to keep it in check.
The best stuff in the world to clean Stainless Steel is Bar Keeper's Friend. Just a little bit mixed with water to form a paste will get even the most stuck on crud off and leave the stainless steel with a shiny finish. It might even help the pitting problem.
what a surprise to see a Tramontina pan featured here! are they common in the US?
to help with the science, aluminun based additives have recently been targeted by the JECFA (Joint Expert Comite for Food Additives - a branch within the Codex Alimentarius from FAO) since its admissible daily ingestion was lowered due to new evidence of toxicity.
since it's likely that aluminum tranfers from pan to food during cooking, another point for stainless steel pans versus aluminun ones!
my question is: where is that silverware from, Emma? it's beautiful!
i think this is the same flatware. it looks more like the picture above in person than the picture they show on the bed bath and beyond website.
http://www.bedbathandbeyond.com/product.asp?SKU=100310&RN=505
nice! thanks design_girl :)