Why use stainless steel cookware?

• What is 304 Surgical Stainless Steel?
  The 304 Surgical Stainless Steel contains about 18% chromium and 8% nickel in addition to the iron. The popularity of 304 surgical stainless steel is due to its gleaming appearance which lasts for the life of a product with just an occasional cleaning. Its excellent corrosion resistance is due to an invisible, passive oxide film that forms on the metal's surface in air. 304 Surgical Stainless Steel is sometimes referred to as T304. Hospitals use surgical stainless steel because it can be kept clean and sterile.
• Advantages of 304 Surgical Stainless Steel
  1. Corrosion Resistance
  2. Temperature Resistance
  3. Flavor Protection
  4. Economy
  5. Durability
  6. Cleanability
  7. Design Flexibility
  8. Beauty
• Layers allow even heat flow, and durability.
  The aluminum conducts heat well in the inner layers, but is not desirable on the outside because it corrodes and comes off in the food. Stainless steel protects the food and the cookware itself. Stainless steel also contains iron which makes it good for magnetic induction stoves.
  5-ply layer construction:
  7-ply layer construction (see 7-ply set):

  304 Surgical Stainless Steel Carbon 304 Surgical Stainless Steel Aluminum Alloy Pure Aluminum Aluminum Alloy AISI 430 Stainless Steel

• Compare stainless steel and aluminum cookware:
  Steel is clean and durable, Aluminum can enter food; it pits and scrubs off. Aluminum as a toxin
  
• Compare stainless steel and teflon cookware
  Steel is clean and durable, Teflon coating comes off into food and scrubs off, so it doesn't last and is not healthy. Teflon as a toxin
  
• Special features of this cookware
  
  • Handy Hang-up Feature
  • Special Cover Design (water seal)
    The snug fit allows cooking with much less water, so moisture is retained in the food.
  • Warp Resistant Bottom
  • "Low Heat" Minimum Moisture Cooking
  • Energy Efficient
    You can cook on top of the stove (on Low) many things that used to require using the oven, so it reduces your power consumption.
  • Self Storing Lids
  • Healthier, Tastier Meals
  • Heat-Resistant Phenolic Fittings
  • Easy to Clean
• Only 2% Average Mineral Loss with Our Steam Control Valve
  

  	Boiling	Pressure Cooking	Steam Control
  Iron	48.9%	17.4%	2%
  Calcium	31.0%	12.0%	2%
  Phosphorus	46.4%	19.4%	2%
  Magnesium	44.7%	21.1%	2%

  This chart is based on the average percentage of mineral losses for all vegetables from "University of Wisconsin, Journal of Home Economics, Vol. 17, No.5"
  * Ref.: Paul R. McCann, Food Specialist, Author of the book "The Science of Nutrition"

A Comparison of EHC Cookware and a Competitor

[Home Page] [Catalog]