Professional Documents
Culture Documents
1. Objectives 1
2. Division of work 2
3. Timeline 3
4. Introduction
4.1 History of stainless steel 4
4.2 Composition of stainless steel cookware 5
5. Discussion of issues
5.1 Advantages and disadvantages of stainless 6
steel cookware
5.2 Characteristics of good quality stainless steel 7
cookware
5.3 Comparison between cheap and expensive 8
brands
6. Analysis of issues 9
7. Conclusion 10
8. Islamisation 12
9. Bibliography 14
10. Appendix 15
11. Abstract 17
CONTENT
OBJECTIVES
steel cookware.
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3. To compare the advantages and disadvantages of using stainless steel
cookware.
4. To expose the people on how to choose the good quality of stainless
steel cookware.
5. To inform the people the comparison between cheap and expensive
DIVISION OF WORK
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Name Fatin Umaidah Farah Salwana Fatdziratul
binti Ramli binti Kharuddin Afiqah binti
Tasks
Abdul Radzi
Abstract
Introduction
Discussion
Analysis of
issues
Conclusion
Bibliography
Appendices
Typing
information
Printing project
work
Photocopying
material
TIMELINE
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DATE TASKS
Week 1 Briefing about project work
Week 2 Group of division in class
Week 3 Draft of project planning and first consultation with
lecturer
Week 4 Task division in group
Week 5 Draft of introduction and content
Week 6 Second consultation with lecturer
Week 7 Gathering information available
Week 8 Group discussion
Week 9 Draft of conclusion, abstract, bibliography and
appendices
Week 10 Photocopying and printing session
Week 11 Third consultation with lecturer
Week 12 The completed project
INTRODUCTION
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resistance against attack by some acids and suggested their use
stainless steels, and the high-chromium alloys they could produce were
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COMPOSITION OF STAINLESS STEEL COOKWARE
10% or more chromium (Cr) alone and more than 50% Iron (Fe) with other
Pure iron is prone to rusting, which is due to its reaction with oxygen in
and eats away at the iron, chromium reacts with oxygen in such a way
that only the outer surface become oxidized and further oxidation is
called the passive film. The sizes of chromium atoms and their oxides are
similar, so they pack neatly together on the surface of the metal, forming
a stable layer only a few atoms thick. If the metal is cut or scratched and
the passive film is disrupted, more oxide will quickly form and recover the
chromium, modern stainless steel may also contain other elements, such
cookware will differs the cost requires to afford it as there are contrasts of
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expensive stainless steel cookware. Besides, the leaching of chemical
DISCUSSION OF ISSUES
STEEL COOKWARE
cookware can endure the higher temperature with the presence of silicon.
can be rated 8.5 on a 10 point scale. So this shows the durability of the
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Stainless steel cookware has scratch resistance that prevents
intergranular corrosion and produces finer grain sizes surface with the
with acidic food that may contribute to Alzheimers disease besides the
aluminium and copper. Food also tends to take longer to prepare. Besides
chromium and nickel were found even in small quantity. Cleaning stainless
toxic in large amounts. Nickel isn't poisonous, but can cause allergic
reactions.
COOKWARE.
As stainless steel cannot conduct heat properly and requires a long time
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2,450C. The better the heat conductivity, the better and evenly the food
will cook. It is a proven fact that aluminium are a better heat conductor
and can be used as a core for stainless steel cookware. Also, the core will
much longer than others. The best composition is the 18/10 stainless
steel which means 18% of chromium and 10% of nickel in the whole
stainless steel products will usually not contain little or no nickel yielding
usually not be as highly polished. Choose 18/10 for that durability and
effortless high gloss that makes the cookware easy to maintain. The 18%
main function.
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COMPARISON BETWEEN CHEAP AND EXPENSIVE BRANDS OF
copper or aluminium form the core of the base and inside walls of the
aluminium and copper where the cheap ones does not have it and will
cookware has 18/10 stainless steel alloy which means it is made of 18%
chromium and 10% nickel. The second number represents the nickel
content and it usually comes in 0%, 8%, or 10%. The 18/10 composition is
gloss in the pots and pans than its 18/0 and 18/8 counterparts. They are
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stainless metal cookware, a thickness of 1.0 mm to 2.0 mm will be a good
higher the number of layer, the better the cookwares heat conduction. so
it can be conclude the heavier and thicker the cookware, the price will
likewise go up.
ANALYSIS OF ISSUES
commonly, basic iron with chromium, nickel or some other minor metals.
durability. The nickel provides rust protection as well, and adds a polished
look.
Most well made stainless steel cookware has aluminum added to the
bottom of the pan or pot. This is done to increases the ability of the pot or
pan to conduct heat. Stainless steel pans often have an inner core of
aluminum (and some have a copper-clad bottom). The reason this is done
is because these metal are very efficient heat conductors. Since the
contact with the food, these types of stainless steel cookware are fine to
use.
With all cookware there are different grades levels, ranging from low
to high. Stainless steel cookware has 18/10 stainless steel alloy which
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means it is made of 18% chromium and 10% nickel. The second number
represents the nickel content and it usually comes in 0%, 8%, or 10%.
and nickel were found into both alkaline and acidic foods. Where leaching
of iron occurred in all foods, nickel occurred in more acidic food, and
values (0.02 mg/day). The factors that chemical substance are leaching
out is due to temperature and time. The higher the temperature the
CONCLUSION
content of chromium and nickel added to iron base. Stainless steel used in
cookware is normally 18% chromium and 10% nickel ( 18/10 ). This is why
high quality stainless steel, which undergone the chemical passivation will
lasting using. Low end stainless steel products will usually contains little or
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spotting and usually not be as highly polished. Thus, plastic utensils are
heavy gauge stainless steel makes the best stainless steel in the market is
that bonds the aluminium and stainless steel together for optimum heat
corrosion.
recommended values ( < 0.02 mg/day ). Besides one thing we should all
more we devastate the nutrients in the food and compromise the integrity
and safety of the cookware. As for iron will be leach when it achieve the
healthy eating, find some quality titanium cookware as titanium does not
leach any chemical compound and learn to cook foods below 200 degrees
to preserve the nutrients and receive the best value out of food.
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ISLAMISATION
Stainless steel is one type of iron and it is important in human life as it provides us with lot
because most of the things made by man are directly or indirectly related to iron. For
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example, food is prepared using tools made of iron such as stainless steels, houses also are
built with iron and clothes are made by using iron for cutting and sewing. It can be said that
those who dominate iron dominate the world. Due to its functions mentioned above and
MEANING :
We have already sent Our messengers with clear evidences and sent down with them the
Scripture and the balance that the people may maintain [their affairs] in justice. And We sent
down iron, wherein is great military might and benefits for the people, and so that Allah may
make evident those who support Him and His messengers unseen. Indeed, Allah is Powerful
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MEANING :
Bring me sheets of iron" - until, when he had leveled [them] between the two mountain walls,
he said, "Blow [with bellows]," until when he had made it [like] fire, he said, "Bring me, that
MEANING:
We know iron and steel are hard, but the materials can be cast, formed and shaped, joined
and machined. Heat is applied to the material until re-crystallization, to ease the forming and
shaping processes; or until it melts to enable casting from simple to complex shape products;
BIBLIOGRAPHY
1. http://www.stainlesssales.com/stainless-steel-grades.html
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2. http://cookwarenation.com/best-stainless-steel-cookware-sets-
reviews-of-top-rated-pots-and-pans/
3. http://www.consumeraffairs.com/news04/2006/02/teflon_umbilical.ht
ml
4. http://www.cancer.org
5. http://www.cancerdefeated.com/newsletters/Cookware-That-Will-not-
Leech-Poison-into-Your-Food.html
6. Begley TH, White K, Honigfort P, Twaroski ML, Neches R, Walker RA.
Inorganic Biochemistry
APPENDIX
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FIGURE 1
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FIGURE 2
ABSTRACT
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Stainless steels are used in countless diverse applications for their
In cooking, the ideal time is needed in preparation of dishes and with the
between the stainless steel will make the best stainless steel in market.
The food people eat and how is it cook greatly influenced their
but if they are used incorrectly such in too high temperature, they will also
chromium and nickel that leach into food from cookware not only ruin the
nutrient of food, alter enzymes and taste but it could also harm our
health.
and require less maintenance costs. The products also give a lot of
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