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Stainless Steel

THIS IS AN ALLOY OF IRON (FE) AND CARBON (C), WITH A PERCENTAGE OF CARBON LOWER THAN 2.06%. THE RESULTING METAL HAS BETTER MECHANICAL PROPERTIES THAN IRON, BUT IS STILL VULNERABLE TO OXIDATION.

THE ADDITION OF CHROMIUM (CR) TO THE STEEL, AT A PERCENTAGE OF BETWEEN 11 AND 18%, INHIBITS IRON OXIDATION, MAKING THE STEEL STAINLESS.

Martensitc Ferritic

CORROSION RESISTANCE: LOW

MAGNETIC: YES

AISI - SERIES: 403-410-416-420-42-431-440

CHROME.: 10.5%-18%

CARBON: UP TO 1.2%

NICKEL: 0

Austen Ticos

CORROSION RESISTANCE: EXCELENTE

MAGNETIC: NO*

AISI - SERIES: 301-303-304-309-310-316-321

CHROME.:16%- 18%

CARBON: 0.03% - 0.08%

NICKEL: 8% - 12%

CORROSION RESISTANCE: MEDIA

MAGNETIC: YES

AISI - SERIES: 406-409-430-434-436

CHROME.: 10%-18%

CARBON: UP TO 0.08%

NICKEL: 0

Austen Ticos

CORROSION RESISTANCE: EXCELENTE

MAGNETIC: NO*

AISI - SERIES: 201

CHROME.: 16%- 17%

CARBON: 0.10%

NICKEL: 3.5% - 4.5%

*It acquires a certain magnetism once transformed.

If we add nickel (Ni) to this alloy of iron, carbon and chromium at a percentage of between 8 and 10%, allowing this new alloy to become malleable, it can be moulded and consequently used to manufacture deep containers. The combination of these chemical elements (18% Cr + 10% Ni) to the iron and carbon alloy, gives us what is commonly referred to as 18/10 STAINLESS STEEL, surgical steel or, by the American Iron and Steel Institute, AISI 304, the most commonly used material currently used in the manufacture of kitchen furniture and cooking utensils at a professional level.

This alloy, with a high chemical stability against oxidation, has low thermal conductivity, half that of cast iron at best, which is too low to guarantee a uniform heating of a steel base over a heat source.

To compensate for this low thermal conductivity, stainless steel vessels designed for the preparation of food through heating are equipped with what is known as a thermal diffusing or sandwich base, in order to facilitate the transmission of heat throughout the body of the vessel.

MATERIAL: HIGH RESISTANCE TO IMPACT, MAINTAINING A PERFECT PHYSICAL APPEARANCE.

THERMAL CONDUCTIVITY: THIS MATERIAL DOES NOT BENEFIT FROM A HIGH DEGREE OF THERMAL CONDUCTIVITY, BUT WITH THE ADDITION OF A THERMAL DIFFUSING BASE, IT ALLOWS THE HEAT DISTRIBUTION THROUGHOUT THE BODY OF THE RECEPTACLE TO BE MUCH MORE EFFICIENT.

USE: SUITABLE FOR ANY HEAT SOURCE: GAS, VITROCERAMIC, OVEN (PROVIDED IT DOES NOT HAVE HANDLES MADE OF WOOD, PLASTIC OR OTHER MATERIALS NOT RESISTANT TO HIGH TEMPERATURES) AND INDUCTION (AS LONG AS THE RECEPTACLE HAS A THERMAL DIFFUSING BASE CONSTRUCTED WITH A FERROUS STEEL PLATE ON THE BOTTOM).

MAINTENANCE AND HYGIENE: NOT POROUS, WHICH AIDS CLEANLINESS. FOOD REMAINS MAY ADHERE TO THE BODY OF THE RECEPTACLE.

DO NOT USE BLEACH OR ALKALINE DETERGENTS, AS THESE CAN DAMAGE THE MATERIAL. IT IS ADVISABLE TO USE NEUTRAL SOAP.

Do you know that?

- In order to maintain the cookware’s appearance, especially if it has a non-stick coating, it is important not to use scouring pads or metal utensils as these will scratch the item. To keep the nonstick coating in good condition it is also advisable not to exceed temperatures above 220°C.

- They are not recommended for storing very acidic foods, such as tomato sauces or seafood. These can cause micro-perforations in the steel, making the receptacle irretrievably unusable.

- Suitable for dishwasher use, except for those that have a non-stick surface. Do not leave the empty item on a heat source and avoid thermal shocks.

Do not subject items to sudden cooling.

MULTI-METAL

THIS IS A MATERIAL THAT HAS ARISEN THROUGH TAKING THE BEST OF ALUMINIUM (THE RAPID AND EVEN DISTRIBUTION OF HEAT THAT COMES FROM THE INCREASE IN THERMAL CONDUCTIVITY) AND STAINLESS STEEL (ITS IMPACT RESISTANCE AND EASE OF MAINTENANCE).

THIS MATERIAL IS ALSO COMMONLY KNOWN AS A SANDWICH OR MULTI-LAYER MATERIAL, AS IT IS FORMED BY TWO STAINLESS STEEL LAYERS ON THE OUTSIDE AND A SPECIAL ALUMINIUM LAYER ON THE INSIDE.

NORMALLY THE OUTER LAYERS OF STEEL ARE MADE FROM TWO DIFFERENT ALLOYS. THE PART WHICH FORMS THE OUTER SURFACE OF THE RECEPTACLE AND WHICH WILL BE IN DIRECT CONTACT WITH THE HEAT SOURCE IS OF FERRITIC STAINLESS STEEL SO THAT IT CAN CREATE A SUFFICIENT MAGNETIC FIELD FOR THE RECEPTACLE TO WORK ON INDUCTION HOBS.

THE OTHER STAINLESS-STEEL LAYER, WHICH PROTECTS THE ALUMINIUM, AND WHICH WILL BE IN CONTACT WITH FOOD, IS FORMED FROM 18/10 STAINLESS STEEL.

ITEMS MANUFACTURED WITH THIS MATERIAL ARE USUALLY IDEAL FOR ENSURING AN EVEN DISTRIBUTION OF HEAT WHEN COOKING DELICATE PRODUCTS SUCH AS SAUCES, CREAM, CHOCOLATE, ETC., AND THEY ARE ALSO EXTREMELY ENERGY EFFICIENT WHEN COMPARED WITH OTHER MATERIALS.

MATERIAL: SOLID AND IMPACT RESISTANT.

THERMAL CONDUCTIVITY: HIGH, THANKS TO THE INTERNAL ALUMINIUM LAYER.

USE: SUITABLE FOR VITROCERAMIC, INDUCTION, GAS AND ELECTRICITY.

MAINTENANCE AND HYGIENE: MINIMUM NEED FOR MAINTENANCE. VERY HYGIENIC BECAUSE THE INTERIOR AND EXTERIOR ARE IN STAINLESS STEEL.

GENERALLY, ON THE TOP EDGE OF THE RECEPTACLE, THE ALUMINIUM LAYER IS EXPOSED. WHERE THIS IS THE CASE, THE USE OF A DISHWASHER IS NOT RECOMMENDED AS THE DETERGENTS USED MAY ERODE THE ALUMINIUM.

Clay

DIT DERIVES FROM A METAMORPHIC ROCK KNOWN AS SANDSTONE OR BRIANÇON PLASTER.

CLAY IS THE MATERIAL USED TO MAKE POTTERY, EASY TO MOULD AND PROCESS, IT CAN BE SMOOTHED, WITH THE POSSIBILITY OF ACHIEVING EXCELLENT ANTI-STICK SURFACES. ITS THERMAL PROPERTIES ARE SIMILAR TO THOSE OF OTHER NON-METAL MATERIALS, OFFERING A VERY LOW THERMAL CONDUCTIVITY THAT ALLOWS YOU TO KEEP FOOD INSIDE AT A HIGH TEMPERATURE EVEN AFTER REMOVAL FROM THE HEAT SOURCE.

ALL THESE PROPERTIES MAKE CERAMIC THE PERFECT MATERIAL FOR SLOW COOKING AT HIGH TEMPERATURES.

Ceramic

Here we will talk about a whole series of ceramic materials, stoneware, porcelain, etc. obtained by the sintering process, which consists of thermally sealing grains of mineral material through a firing process that reaches a maximum temperature of 600°C, transforming the item into a rigid form that allows us to use it as a receptacle for cooking.

Despite this firing process, kitchen ceramics are generally quite fragile. They have a very low thermal conductivity, inferior to glass. This is why they are often used as insulators.

In the world of cooking, ceramic containers are used to keep food warm inside the receptacle: such as cups of coffee or tea.

Ceramic materials are naturally porous and, if not enamelled, tend to absorb liquids. This absorption profoundly modifies its behaviour during cooking, increasing its thermal conductivity and specific heat capacity.

There are traditional cooking techniques in which the unglazed clay vessel is immersed in water for hours before being used, which then not only ensures better thermal conductivity, but also constant and balanced humidification of the food. For some years, ceramic material has also been used for the production of thin non-stick coatings on cookware.

MATERIAL: VERY MALLEABLE WHICH, AFTER A FIRING PROCESS, BECOMES RIGID BUT FRAGILE. LOW RESISTANCE TO IMPACT.

THERMAL CONDUCTIVITY: LOW HEAT CONDUCTIVITY, HOWEVER IT MAINTAINS THAT HEAT VERY WELL, MAKING IT SUITABLE FOR SLOW COOKING.

USE: SUITABLE ONLY FOR GAS, ELECTRICAL AND OVEN COOKING. (CAUTION: DO NOT APPLY DIRECT HEAT OF A HIGH INTENSITY! THIS MAY CAUSE THE ITEM TO BREAK).

MAINTENANCE AND HYGIENE: FOR OPTIMAL CLEANING, THE USE OF HOT WATER AND NEUTRAL SOAP IS RECOMMENDED

Did you know that?

- It is not dishwasher-safe due to its porosity.

- It is not advisable to store ceramic containers in humid environments or where they can absorb odours.