Abstract

This project will discuss on the main objective of this issue. The objective is to
identify the advantages and disadvantages of stainless steels cookware. The advantages and
disadvantages are based on the properties of stainless steels. Some of the properties of
stainless steels are the grades and the categories. From this project, analysis about stainless
steels also has been carried out. This analysis is based on the common issues and problem on
using the stainless steels cookware. Furthermore, the solution from the common issue and
tips on using stainless steels cookware also been analysed for this project. In short, this
project will brief some information about stainless steels cookware and other cookware,
especially about the advantages and disadvantages of stainless steels cookware that have been
state in the discussion and the analysis of this project.

Introduction
"Steel" is iron with a slight (c. 1%) admixture of carbon, which changes the qualities of the
iron. Stainless steel is steel with some chromium alloyed with the steel; if the chromium content is at
least 12%, the alloy qualifies as "stainless" steel, but 18% chromium is the norm. Stainless steel can
also, and often does, have some nickel mixed in as well; nickel is not essential to steel being
"stainless"--though it does add a little further corrosion resistance--and it is chiefly used to enhance
the characteristically bright, shiny surface finish of stainless steel (it does also somewhat increase the
metal's hardness and temperature tolerance).

First of all, our objective on this project is to investigate the advantages and
disadvantages of stainless steel cookware. Furthermore, we identified the categories and
grades of stainless steel. In addition, we also find the other types of cookware like aluminium
and cast iron with their properties. Next, we investigate the common issues with stainless
steel cookware and come out with some solutions.
Moreover, from this project, we also find some tips on how to use stainless steel
cookware before cooking. Besides, we can know which one is the best type of cookware that
we should use at home.

Content
Discussion of problems
I.

Categories of stainless steel

The stainless steel family has several branches which may be differentiated in variety of
ways, but usually and most accurately by the metallurgical phases present in their
microscopic structures. There are 4 groups which are austenitic stainless steel, austenitic
ferritic stainless steel, ferritic stainless steel and martensitic and precipitation hardening
stainless steel.
a) Austenitic stainless steel
It consists primarily of iron, 16% 28% chromium and up to 35% nickel. In
some cases Ni can be replaced by austenite forming element like Mn, N, and Cu. Table
1 shows the principal alloying constituents of some selected austenitic stainless steel
grades. Additional alloying elements such molybdenum or nitrogen may be presented
in many grades to improve the corrosion resistance.
Beyond the scope of Table 1 there are a number of very high alloyed austenitic
grades, so called super-austenitic stainless steel. For example, 1.4259 with 19.0
21.0% chromium, 6.0 - 0.25% nitrogen. These super-austenitic grades required for
highly demanding corrosive applications. In contrast, in the low nickel austenitic
CrMn grades, alloying with 5.5 10.5% manganese helps to maintain the austenitic
structure, but without favouring the re-passivation as nickel does.
The overall corrosion resistance of CrMn grade tends to be lower than that of
classic CrNi grade. The entire austenitic group contain more grades which are used in
greater quantities, than any other categories of stainless steel.

b) Austenitic ferritic (duplex) stainless steel

It combines the features of both the ferritic and austenitic category. As Table 2 shows,
the principal alloying constituents of the austenitic ferritic stainless steel grades are
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selected in manner results in microstructure of about 50% austenite and 50% ferrite.
Due to their mixed austenitic ferritic microstructure these types of stainless steels.
Duplex stainless steels are weld but care must be exercised to maintain the correct
balance of austenite and ferrite. The super-duplex grades may be considered for very
demanding corrosive environments.
c) Ferritic stainless steel
It consists primarily of iron and chromium. The chromium content is typically around
12.5% or 17.5%.. As illustrated in Table 3, ferritic stainless steel are essentially nickel
free and consequently less resistance to corrosion in reducing environments than those
grades being alloyed with nickel. However, their resistance to corrosion is adequate in
many applications and may be improved by the addition of molybdenum. Although
they undergo a ductile-brittle transition of low temperature, they possess adequate
formability. Ferritic stainless steels are readily welded in thin sections, especially when
stabilized by addition of element like titanium, niobium of zirconium, but suffer grain
growth with consequential loss of properties welded in thicker section.
d) Martensitic stainless steel
This steel consists essentially of iron, chromium and carbon. Due to their carbon
content the martensitic stainless steel grade are harden by heat treatment. They are
used where, in addition to corrosion resistance, wear resistance is a requirement
though their corrosion resistance may be described as moderate. Their weld ability is
very limited.
II.

Grade of stainless steel cookware

There are many grades of stainless steel cookware but we should buy the best quality.

There are 3 common grades of stainless steel which are 18/0, 18/8, and 18/10. The first
number is the percentage of chromium, usually 18% and the second number is the amount
of nickel, usually 0, 8 or 10%. The higher the nickel content, the better the quality of the
stainless steel.
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a. 18/0 stainless steel

i.
Contains no nickel
ii.
Is magnetic
iii.
Rust resistant
iv. Will not hold up or clean as well as 18/8 and 18/10
v. Does not conduct heat as well
vi.
Less expensive
b. 18/8 stainless steel
i.
Non magnetic
ii.
Rust resistant
iii.
More expensive than 18/0
c. 18/10 stainless steel
i.
Non magnetic
ii.
Better shine
iii.
Better rust resistance and hardness than 18/0 and 18/8
iv. More expensive than others but worth it

III.

The other types of cookware

As we all know, there are many types of cookware that have been made. For example,
cast iron, aluminium, copper, glass and ceramic.
a) Cast iron
These utensils are excellent for browning, frying, stewing and baking foods.
Today's cast iron utensils are made of iron alloys that give additional strength to the
utensil. To make such a utensil, molten iron is poured into a mold and allowed to
harden. The result is a very porous material that requires treatment (seasoning) prior
to regular use, to seal the pores and keep foodstuffs from becoming embedded in
the iron.
Although cast iron takes a while to heat, the advantage is that, once heated, it
will remain very hot for a long period of time; as such, foods that require high heat
are best cooked in cast iron. Iron being a reactive metal, it has disadvantages in that
acidic foods should not be cooked in it for any length of time.

Iron has magnetic properties which allow for its use on induction cooktops.
Added benefits from cooking with cast iron are a good workout for you (they're
heavy), a light workout for your wallet (they're very inexpensive), and a slightly
increased bodily intake of an essential mineral.
Store your cast iron cookware with the lids off, especially in humid weather,
because if covered, moisture can build up and cause rust. Should rust appear, the
pan should be re-seasoned.

Cast iron
b) Aluminium
Aluminium is used in approximately 50% of all cookware manufactured today
because of its excellent heat conduction
Aluminium is a soft metal and can scratch and dent easily. It can also react with
certain foods which is why it is generally sandwiched between other metals. You
will often find stainless steel cookware with a layer of aluminium offering the
benefits of both materials.
Aluminium is also often treated through a process known as anodization. This
process places a layer of aluminium oxide onto the surface making it scratch
resistant as well as ensuring that it doesnt react with foods. Aluminium cookware
is often finished with a non-stick coating to ensure food remains unburned.
c) Copper
Copper, has been used in cooking utensils almost since the dawn of history.
Copper cookware is esteemed for its heat conductivity but should not be used unless
it is lined with tin or stainless steel. Cooked foods left directly in contact with
uncoated copper may become discoloured.
Copper will leach into acidic foods, causing an unpleasant taste and
coloration. Copper residues in foods can cause nausea, vomiting and diarrhea.
Copper has about ten times the heat conductivity of stainless and glass, and twice
that of aluminium. So watch the amount of heat you give it. Top quality cookware

may use a manufacturing process that bonds or laminates copper to stainless steel or
other metals. Others use a core of solid copper sandwiched between two layers of
stainless steel to distribute heat uniformly.
COPPER
d) Glass and ceramic
Major features are attractiveness, one-dish convenience, and inert non-porous
surfaces that won't absorb food odors or flavors. While most are very rugged, they
can break under impact. Heat resistant glass can be used for storing, cooking and
serving. Some pieces 'can be used on the rangetop, while others are suitable only for
the oven.
Some ceramic cookware is made of heat-resistant material which can go from
the freezer to a hot oven or microwave. None is suitable for top-of-range or broiler
use. Like glass cookware, ceramic cookware holds heat for a long time while
providing the additional benefit of an attractive serving dish.
Among the most thermally shock-resistant material ever developed by man,
glass-ceramic is a true space-age material. Glass-ceramic cookware can be used for
range top cooking and is excellent for roasting, broiling or baking -in the
conventional or microwave oven. It can go directly from the freezer to the range
top, broiler or hot oven.

Ceramic
IV.

Glass

Advantages of stainless steel cookware

i)
Durability
Stainless steel tends to be very tough. This type of cookware does not chip, rust
or even stain, at least easily. Stainless is also dent and scratch resistant. It is practically

impossible to destroy. This makes it very easy to clean, generally. This cookware is
generally dishwasher safe, can handle going into the refrigerator and more.
ii)
Flavour Preservation
This type of cookware tends to not leach off any of its metallic properties into
food. This means the cookware itself does not impact flavour quality. Also, since it
tends to not have a protective, non-stick coating, there is no risk of this material
coming off in food.
iii)
Appearance
Stainless steel is pretty and it's easy to maintain that look. The mirrored finish
needs only a gentle rubbing or wiping to bring back into pristine condition.
iv)
Recyclable
Stainless steel is completely recyclable. If a pan does manage to get destroyed,
it can be salvaged by another means. This makes stainless favoured by those who are
concerned about waste.
v)
Easy cleaning
Cleaning for stainless steel cookware is very easy. This type of cookware can
be washed in a dishwasher that adds to the users convenience.
vi)
Corrosion resistance
Stainless steel cookware does not corrode as it has some quantities of chromium in it.
V.

Disadvantages of stainless steel cookware

i)
Poor heat transfer
Stainless steel has to always be coated with aluminium or copper to enhance its
functionality and reduce cooking time.
ii)
Salt water can be damaging to stainless steel surfaces causes pitting.
iii)
Price
The better stainless steel is, the more expensive it tends to be. On the upside, a
very good set of stainless cookware can last a life time. Many people consider this to
be a one-time purchase that's worth the investment.
iv)
Discolour
Exposing stainless steel surfaces to high heat can cause surfaces to discolour.

Analysing of problems
I.
How to overcome the common issues with stainless steel
a) Food sticking to the pan
Solution: The trick to preventing foods from sticking is to heat the pan until
hot before adding the oil, then, add the food. Steel expands when hot and
contracts when it comes into contact with a cooler temperature, which is why
foods stick to the surface. By adding oil to the pan when its hot, the steel
becomes static, resulting in a temporarily non-stick surface.
b) Chalky white spot
This is typically caused by a build-up of calcium found in water. Remove it by
boiling a solution of 1 part vinegar to 3 parts water. Let it cool completely, then
wash and dry as usual.
c) Dried, stuck bits of food
If scrubbing away at the pan doesnt work (only use nonabrasive cleaners and
sponges), fill it with enough soapy water to submerge the caked-on bits. Bring the
water to a boil, then scrape away the bits. Once the water has cooled, the dried
bits should wash right off.
d) Pitting in the surface
Salting water in a stainless steel pot that hasnt come to a boil can result in
pitting, which is a form of rusting. The scientific explanation behind why this
occurs has to do with the interaction of chloride in salt, oxygen in water and the
chromium in stainless steel. Forget about removing the pits, but prevent future
ones by only salting the water once its come to a boil. At that temperature, there
isnt enough oxygen in the water for the reaction that causes pitting to take place.

e) Discolouration
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Stains that appear to be embedded in the surface typically a rainbow-like

hue are usually a result of overheating. Specialty non-abrasive cleaners
designed to restore stainless steel or for stain removal should do the trick, but
cooking high-acid foods like tomato sauce or washing the pan with vinegar may
also help.
f) Water spots
Dry immediately after washing to put an end to these otherwise harmless
stains. To remove them, dampen the surface of the pan, sprinkle baking soda onto
a damp sponge, then rub the surface clean and rinse.
g) Leeching
You do need to scrape a little bit with a spatula (bamboo or wood are great
materials for healthy cookware), but it will be much easier and less harmful to the
pan than scrubbing after the fact. Steel wool should never be used on stainless
steel since it can cause some metal to leech into foods the next time.

II.

Tips when cooking using stainless steel cookware

a) Never place food or cooking fat in a pan without preheating the pan
b) When you add your cooking fat, you should see it shivering somewhat in the
pan. If your pan is too hot, the fat will smoke and burn. If this happens, discard
the fat and start again. The pan will be very hot at this point so take it off the
burner and let it cool a bit while you lower the burner and let the temperature
regulate.
c) Its best to heat the pan slowly over medium high heat so it can heat up evenly.
d) Use water droplet trick
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If your pan is too cold, the droplet will bubble and evaporate very fast. Placing
food in a pan thats too cold will cause it to stick. If the pan is too hot, the droplet
of water will separate very fast into a lot of smaller droplets and move very fast in
the pan.
Carefully wipe the droplets and let the pan cool down a bit, then try again. If
your pan is too hot, food will burn. Even high heat oils such as coconut oil will
smoke because stainless conducts heat quickly. When youre near the right
temperature, the droplet will split into smaller droplets of water and then
evaporate.
At the right temperature, the droplet will stay intact and move around the pan,
without evaporating, almost like a mercury ball. This is the time to add the
cooking fat and then your piece of meat. Swipe the water from the pan with a
paper towel before you add the fat to avoid oil splatter.

Conclusion
In conclusion, we can see that stainless steels have their advantages in cooking likes
high durability, flavour preservation, good appearance, easy to clean, corrosion resistance and
recyclable. Stainless steels also have their disadvantages such as poor heat transfer, high
price, and can get discolour. Stainless steels are categorised in some categories likes
austenitic stainless steels, austenitic ferritic(duplex) stainless steels, ferritic stainless steels,
and martenitic stainless steels. Stainless steels also come with 3 grades. The first grades is
18/10 followed by 18/8 and then 18/0. This project also state the other types of cookware
likes cast iron, aluminium, copper and glass and ceramics with their own properties. This
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project also come out with the solutions of some of common issues in using the stainless
steels cookware likes food sticking, chalky white spot, stuck bits of food and discolouration.
From this project, we also can learn a few tips on how to use the stainless steels cookware to
avoid the common problems. Finally, we can know more about stainless steels cookware and
others cookware from this projects discussion and analysis of this stainless steels issues.

Islamisation
To seek knowledge is a sacred duty, it is obligatory on every muslim,
male and female. The first word revealed of the quran was Iqra which
means read or seek knowledge. As Allah said in the quran (2:269) Allah
grants wisdom to whom He pleases and to whom wisdom is granted
indeed he receives an overflowing benefit.
The muslim today are the most humiliated community in he world.
And should they persist in the following the same educational program as
given by their colonial masters, they will not be able to recover
themselves from moral and spiritual decadence. One hadith reported by
Ibn Masud The position of only two person is enviable; the person whom
Allah bestowed wealth empowering him to spend it in the way of
righteousness, and the person whom Allah gave wisdom with which he
adjudges and he teaches to others.

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In conclusion, Islam is our greatest gift and we must be thankful for

this gift.We have to render to Allah His due. Allah has given us so much by
making us part of the ummah of the Prophet Muhammad (SAW)so we
must totally commit ourselves as followers of the Prophet. We must be
true muslim by seeking the knowledge which is encourage in our religion.

Bibliography
1. Partington, E.: Stainless Steel in the Food and Beverage Industry, !st
Edition, 2006, Materials and Applications Series, Volume 7, Euro Inox 2006
2. Wallen, B.; Olsson, J.: Corrosion Resistance in Aqueous Media, in Peckner,
D.; Bernstein , I.M.: Handbook Of Stainless Steels, McGraw-Hill Book
Company, 1997, Chapter 16.

3. Teri Tsang Barrett,: Solutions for Common Issues with Stainless Steel
Cookware. Retrieved from Food Network website:
http://www.foodnetwork.com/how-to/articles/solutions-for-common-issueswith-stainless-steel-cookware.html
4. Cookware Guide: The Best (And Worst) Materials For Pots and Pans.
Retrieved from huffingtonpost website:
http://www.huffingtonpost.com/2012/04/24/best-and-worst-metalcookware_n_1447206.html?

5. Bridge, Fred; Tibbetts, Jean F. (1991). The Well-Tooled Kitchen. William Morrow and
Company.
6. A Chef View on the Pros and Cons of Stainless Steel Cookware. Retrieved form street
directory website:
http://www.streetdirectory.com/food_editorials/cooking/cooking_appliances/a_chefs_view_
on_the_pros_and_cons_of_stainless_steel_cookware.html

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Appendices

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