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Cookware is made from a variety of materials and choosing the cookware that is best for your needs can be challenging. We have provided the information below to help you choose the cookware that will meet your expectations. Visit our Blog for more information. |
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STAINLESS STEEL - 18/0 VS 18/8 VS 18/10 Stainless steel is an alloy that starts with basic iron with up to 8 alloys added, depending on the quality. The major alloys in stainless steel are chromium and nickel. The chromium provides rust and corrosion resistance and durability. Nickel provides additional rust resistance, hardness, and high polishing characteristics. The numbers 18/0 and 18/8 refer to the percentage of content of chromium and nickel. To be classified as stainless steel, the metal must contain at least 11 % chromium (no nickel required). Stainless steel used in cookware is normally 18% chromium and 8% to 10% nickel. Low end stainless steel cookware, mixing bowls, stockpots and accessories are usually 18/0, which are usually not highly polished, and could be subject to some rust spotting. A simple way to test whether or not a stainless steel pan is 18/0 or 18/8 is to place a magnet against it. If the pan is magnetic, it is 18/0...if not, it is 18/8 (or 18/10). The addition of nickel neutralizes the natural ferrous properties of the iron in the stainless steel. COPPER Copper, alone or in an alloyed form, has been used in cooking utensils almost since the dawn of history. Copper's uniform heat conductivity makes it a good material for top-of-range cooking because the heat is distributed evenly. This property also enables copper serving utensils to keep foods warm and palatable. Copper cooking surfaces are usually lined with tin, nickel, or stainless steel for two reasons: 1. Copper will react to foods with a high acid content, which in some cases could be toxic. 2. Cooked foods left directly in contact with uncoated copper may become discolored. While it is not necessarily injurious to health, the discoloration tends to detract from the food's eye appeal. Tin or nickel linings are not very durable, and therefore should be recoated if these surfaces wear thru to the copper on the inside of the pan. Another manufacturing process bonds or laminates copper to stainless steel or other metals. A core of solid copper sandwiched between two layers of stainless steel is another way copper is used to distribute heat uniformly. CAST IRON In Europe during the Middle Ages, cast iron utensils were considered so valuable that they were listed along with gold, jewels, and other riches of royalty. An iron foundry, where utensils and other cast iron products were manufactured, was one of the first industries organized in North America. Today's cast iron utensils have been improved greatly over those of even the recent past. They are made of iron alloys that give additional strength to the utensil. And today there are cast iron utensils with colorful porcelain enamel exterior and interior finishes. Cast iron currently is used for utensils that include skillets, roasters and Dutch ovens, broilers, griddles, and some specialty items, such as muffin and corn bread pans. These utensils are excellent for browning, frying, stewing and baking foods. |
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PORCELAIN ON STEEL Porcelain enamel is essentially a highly durable glass which, with coloring oxides and other inorganic materials, is fused to metal at extremely high temperatures. It first found its way into the kitchen as a decorative finish for wood-burning ranges and cast iron utensils. Later, when techniques were discovered for applying it to sheet steel, it became a standard coating for coffee pots, roasting pans, and saucepans. In the manufacture of cooking utensils, porcelain enamel is applied after the metal is formed into its final shape. It can be applied to carbon steel, aluminum, stainless steel, and cast iron. It is one of the most versatile finishes, offering virtually an unlimited range of colors and design effects. Today's colors include many shades of bright reds, vibrant greens, clear blues, sunny yellows, and warm oranges, as well as earth tones. Plaids, stripes, decorator designs, and even provincial prints can be found. There are also decorative porcelain decals, mechanically applied that have the same scratch and stain resistant qualities of the regular porcelain coating. GLASS, CERAMIC AND GLASS-CERAMIC In the 20th century, heat-resistant glass and glass-ceramic were developed. Like ceramic, they meet the need for attractive ware used for mixing, cooking, serving, and storing. Major features are attractiveness, one-dish convenience, and inert non-porous surfaces that won't absorb food odors or flavors. For easy cleaning, both glass and ceramic ovenware are available with nonstick interiors. While most are very rugged, they can break under impact. However, some glass, ceramic and glass-ceramic cookware manufacturers warranty their products against thermal breakage, and offer free replacement should the ware break in normal use within the warranty conditions. Heat-resistant glass cookware may be made of clear or tinted transparent material or opaque white (commonly called "opal" glass). Glass-ceramic cookware may be white or transparent and tinted. Ceramic cookware is available in white or a variety of colors. 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. Those designed for baking can be taken from refrigerator and put into preheated ovens after the utensil reaches room temperature. As a rule, they should not be used on the rangetop or under the broiler. Heat-resistant glass rangetop products should always be used with a wire grid on an electric range but should never be taken from the refrigerator or freezer and placed directly on a hot rangetop element. Similarly sudden cooling may be harmful to glass cookware. Hot glass cookware should not be allowed to come in contact with wet countertops, nor should they be placed in water while they are still hot. 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. Ceramic cookware is available in a wide variety of shapes, colors, and designs. Among the most thermally shock-resistant material ever developed by man, glass-ceramic is a true space-age material. It was first used in rocket nosecones because the glass-ceramic material could take the extreme temperature changes encountered in their supersonic flight from the earth's surface into outer space and back. Glass-ceramic cookware offers wide food preparation versatility. It can be used for rangetop cooking and is excellent for roasting, broiling or baking -in the conventional or microwave oven. It can go directly from the freezer to the rangetop, broiler or hot oven. Glass-ceramic cookware can be immersed, hot off the stove, into sudsy dishwater for easy cleanup. TRI-PLY CONSTRUCTION Different types of metal can be laminated or bonded together, to combine the advantages of different metals into a cookware body. An example would be a 3 layer construction consisting of two outer layers of stainless steel, with an inner layer of aluminum. This incorporates all of the benefits of each metal into one piece of cookware. The lamination of metals is done in the raw material stage, in sheets, and blanks are cut from the sheets to be formed into cookware shapes in a press. The entire process is very costly, and this construction is found only on higher priced cookware. |
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There are a number of materials used in the cookware industry in the construction of top of range cookware. Each has advantages and disadvantages. The chart below will allow you to weigh the pros and cons of each material. |
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Advantages Disadvantages Stainless Steel - extremely durable - poor heat conductor - non porous, extremely hard - smooth surface, easy to clean - dent and scratch resistant - does not react to foods - easy to maintain mirror finish Aluminum - excellent heat conductor - porous and relatively soft - relatively light in weight - dents and scratches easily - stains easily - reacts to food - difficult to clean - oxidizes to a dull gray color - warps easily - requires a "nonstick" coating Cast Iron - relatively low cost - extremely heavy - holds heat longer - rusts easily if not enameled - reacts to food Copper - excellent heat conductor - relatively high cost - beautiful exterior finish - reacts to food (toxic with some foods) - oxidizes, very difficult to maintain finish - dents and scratches easily - must be lined with tin, nickel, or stainless steel Enameled Steel - colorful, fashionable - very poor heat conductor - chips easily - rusts easily when chipped Carbon Steel - low cost - very poor heat conductor - rusts easily Glass - can be decorated or plain - extremely poor heat conductor - heat resistant (if tempered)
Materials used in cookware vary greatly in their heat distribution properties. Stainless steel by itself is not a good conductor of heat, which is the reason that aluminum or copper is bonded to the bottom. There are methods by which raw materials can be laminated together in sheets (such as 2 layers of stainless steel with a layer of aluminum in between), for cookware manufacturing, however, this process is extremely expensive.
Gauge refers to the thickness of the metal. Metal thickness can be stated in inches (thousandths), millimeters, or gauge. In the cookware industry, aluminum cookware is usually stated in gauges. The point to remember in this terminology is: the lower the number, the thicker the metal. Most stamped aluminum cookware in the mass market is 10 gauge on frypans and a thinner 12 gauge on saucepans and dutch oven. Better quality aluminum cookware would use a heavier 8 gauge on frypans and 10 gauge on other pieces. Cast aluminum cookware is equivalent to 6 gauge. Consumers are trading up to more durable open stock frypans in recent years - either 6 gauge or a very heavy 4 gauge. Promotional lightweight frypans with "generic" non-stick coatings are usually 12 gauge or 14 gauge. In stainless steel cookware, the thickness is generally referred to in millimeters, perhaps because of the influence of imports in this category. The standard for top of range stainless steel cookware is 0.6 MM for bodies and lids. Premium department store brands will have stainless steel bodies and lids in the range of 0.7 MM to 1.0 MM thick. Low end stainless steel cookware and low end mixing bowls and accessories are generally 0.5 MM thick. If the cookware has an aluminum sandwich bottom, the aluminum is usually 3.0 MM thick, with a 0.5 MM stainless steel protector plate. In the case of a copper sandwich bottom, the copper thickness will vary from 1.0 MM to 2.0 MM, depending on the brand. In the case of some copper bottom cookware, the copper on the bottom is not a disk - it is applied by dipping in a tank - and is very thin (less than 0.5 MM) and hardly visible in a cross sectional view. That type of copper coating is more cosmetic than functional. Aluminum and copper sandwich bottoms normally include a stainless steel protector plate to avoid the unsightly oxidization and stains that otherwise would appear on the unfinished aluminum or copper disk. Better quality stainless steel cookware will have a "capsule" style protector plate, which wraps up the sides of the disk as well as the bottom, completely concealing the disk in stainless steel.
You may feel a bit overwhelmed choosing just one design with more than 120 great patterns available. Consider these factors when narrowing down your list… Design is everything Do you like the clean shape of modern flatware or silverware? Or perhaps you prefer a more classic look. Maybe your home is ornate and you favor decorative silverware… Browse our categories to see which one best reflects your style. How does it feel? Look at the shape of the handle. Does it look balanced? Is it fully forged? Will it feel comfortable in my hand? If possible, pick up the place fork. That’s the piece you use most often. If it feels good, looks good, and you can afford it, buy it. You won’t be disappointed. Look at the numbers Check out the material content to see what percentage of chrome and nickel are found in the stainless steel. All Oneida patterns contain 18% chrome for maximum corrosion resistance. The amount of nickel varies by pattern. Designs with an 18/10 alloy are our finest quality. Availability: How your set is sold Some patterns are available in sets only, others by 5-piece place settings. Open stock (pieces sold individually) varies from pattern to pattern as well. Check to see how your favorite Oneida design is sold. If it is part of the Patterns for a Lifetime program, you’ll enjoy even more benefits. Register your pattern with Oneida. Longevity: Your pattern’s shelf life Some patterns are truly timeless. Like those in the Patterns for a Lifetime Program, as they will never be discontinued. Trend-driven designs, commonly sold in sets, reflect the latest styles and newer finishes. These patterns may not always stay current. Keep in mind how long you want to own your stainless service, before you make your selection. Price: Invest in the best The general rule of thumb when purchasing stainless is to buy the best quality silverware you can afford. Remember, you will be using your flatware for holidays, entertaining and everyday dining. You’ll want it to look as nice as the rest of your home. Think of it as an investment-- so you can feel proud setting your table. Your friends and family will notice. |
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