CON PADERNO

INOX
STAINLESS STEEL COOKWARE
A BRIEF HISTORY
Stainless steel is an iron-carbon alloy discovered by the Englishman named Harry Brearly in 1913. This
kind of iron, characterised by a high percentage of chromium, is particularly resistant to corrosion.
There are different types of stainless steels in commerce, classified according to AISI regulation. The
most common, known as 18/10, contains 18 per cent of chromium and 10 per cent of nickel.
STAINLESS STEEL IN THE KITCHEN
Why choose this metal for culinary preparations? Handiness is definitely the main point in favour
of this material. It is extremely hygienic, because it is easily washable and does not need any
particular maintenance. Since it is a weak heat conductor (that is it heats slowly, and then cools
equally slowly), this makes it a perfect option for slow-cooking, poaching and cooking when it is
transferred by water.
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