Stainless steel cookware - rating of the best sets by quality, manufacturers and cost. Steel cookware Brands of stainless steel cookware 18 10

The other day, our editorial office received enough interest Ask, which consisted of comparison various brands steel used for manufacturing. Well, let's figure it out.

First, you need to remember that steel is an alloy of iron and carbon, the mass fraction of the latter does not exceed 2%. At the same time, in order for the steel to become stainless, suitable for making utensils, other chemical elements.

Thus, stainless steel is resistant to rust. But, besides corrosion, other aggressive factors are also known. external environment, leading the product to an obscene appearance. Physico-chemical laboratories at various cookware production facilities are constantly working on their own formula of stainless steel, which would be the most strong, durable and, most importantly, safe for daily use. For example, stainless steel grade 18/0 contains 18% chromium, which gives the product a spectacular shine. As you probably already guessed, steel grade 18/10 contains 18% chromium and 10% of some other substance. This substance is nickel.

The brands given are just examples; in fact, there are a great many of them, and most of the compositions are a trade secret. Below are chemical elements that can significantly change the properties of steel.

• Cobalt - significantly increases such a parameter as heat resistance.
• Manganese – increases the density of the product, and as a result, wear resistance.
• Niobium – increases acid resistance.
• Nickel – increases the strength and ductility of the product.
• Titanium also increases strength and significantly increases corrosion resistance.
• And many others.

The other part of the question was about the burning topic of our time - oncological diseases and the possibility of their occurrence using metal utensils made of food grade steel. The specific question was about nickel. Indeed, there is a lot of information about the connection of nickel with these terrible diseases, but, sanitary standards regulating the nickel content in utensils dictate the conditions under which the utensils become absolutely harmless and suitable for everyday use for their intended purpose. Please note that all the dishes in our store are certified, which is confirmed by the relevant documents.

A few words about “medical steel”

Entire battles have taken place on the Internet regarding this term. Some say that this is a commercial move, others call it medical - grade 18/10 steel, which we mentioned above, others write about alloys of other grades, but this is all completely wrong. Medical steel - steel used to make medical instruments, pins, knitting needles and other things. In other words, this is a collective term that does not characterize the quality of steel, but speaks only of its purpose. And, just like the cookware industry, medical supply manufacturers are constantly working to improve their stainless steel formula. Of course, they have to deal with a slightly different range of problems. One of them is metallosis - allergic reaction in a patient, which occurs upon contact with steel, for example, an endoprosthesis, a periosteal plate and other attributes of traumatology practice.

This utensil is the most hygienic. Stainless steel, an alloy of iron with chromium and nickel, has high anti-corrosion properties, is resistant to acids and alkalis, does not change the taste and color of food and is completely harmless. Individual items and entire sets made of alloy are especially popular on the market now.<хром-никель 18-10>. These numbers just mean percentage chromium (18%) and nickel (10%) in the alloy, and there is nothing unique in such an alloy - in fact, any stainless steel contains exactly that much chromium and nickel. It’s just that science has long ago (at the beginning of the century) established the excellent properties of alloys of this composition. Therefore, it is completely in vain for the company<Цептер>assures the gullible consumer that her cookware is brand<18-10>made from special<медицинской>steel for surgical instruments and cuvettes for storing organs. Yes, chromium-nickel stainless steel is so inert that it does not have any effect on the tissues of humans and animals, but they also make it, for example, into watch cases, fountain pens, door handles and even banal paper clips. No<медицинской>steel does not exist, just as it does not<утюгового>cast iron. But the pots, pans and cutlery themselves are made of alloy<18-10>truly wonderful. You can cook and store any food in them for a long time, the dishes are easy to wash with detergents (just don’t scratch and therefore use abrasive powders and pastes).

The range of stainless steel utensils is very large; some companies even offer glasses and glasses for wine and drinks. This seems absurd to me; champagne should be drunk from crystal glasses, and not from opaque steel containers. When purchasing, pay attention to the presence of a stamp<18-10>, on the quality of surface treatment ( good frying pan can be used as a mirror and combed) and of course the price. Practically no different from other sets of the same<Цептера>they cost 10-20 times more. If you're lucky, you can buy very inexpensive domestic products of quite decent quality (produced, for example, by a plant in the city of Asha, Chelyabinsk region).

Stainless steel cookware is so good that they began to equip it with various additional bells and whistles. For example, they began to make a thick bottom, which allows the heat flow to be distributed. Pots and pans with multilayer bottoms appeared, and the layers were often made of various metals. For example, between layers of stainless steel there is thick layer made of aluminum, which conducts heat worse and accumulates it. The logic here is this: the pan turns into something like a thermos, in which food is no longer boiled or fried, but is stewed (languished). Methods of cooking buckwheat porridge in a saucepan wrapped in a blanket, or in a real thermos with a wide neck, have long been known, but, alas, it is still not possible to do this in a saucepan with a triple bottom. Sometimes it is suggested to put such a pan of food on the fire, heat it up, remove it from the heat and set it aside. Allegedly, the pan itself<доготовит>food (due to the heat accumulated by the thick bottom) and you will save on heating. However, we pay for gas fixed price regardless of its consumption, and only a very small number of families cook with electricity in Russia. But the most important thing is that we cannot extract any additional heat from the pan, otherwise there would be a violation of the law of conservation of energy, which operates even at our latitudes. I myself measured the cooling rate of various pans with hot food and I can say with confidence that cooling does not depend on the material of the pan, but only on the tightness of its closure with a lid (most of the heat is carried away by steam from under the lid).

Regarding dishes with a bottom made of various materials Another concern arises. The coefficients of thermal expansion of different metals differ, and there is no complete certainty that after some time the bottom will not<поведет>and the pan will not lose its shape. It is better to use dishes with a thick bottom made of the same stainless steel, without inserts from other metals. It's cheaper too.

Further, stainless steel cookware now comes with very tight-fitting lids. Manufacturers believe that in this case it is possible to cook vegetables without adding water, simply due to the moisture in the vegetables themselves. Yes, you can, although often potatoes and other products turn out to be undercooked and have an unusual taste (in my opinion, they are simply tasteless). And in general, why did the water bother them? It is said that vitamins and other things go into the water useful material. But they also go into the water harmful substances, the same notorious nitrates! Vitamin C should be obtained from fresh, uncooked fruits and vegetables. Other vitamins do not dissolve in water. As for the lid material, transparent lids made of heat-resistant glass seem to me to be the most convenient and aesthetically pleasing. The benefits are obvious in literally words.

The option of frying without oil is also offered (manufacturers stupidly write<без жира>) - also due to the moisture present in the piece of meat and good heat distribution. This method is also possible, but again you don’t get roast beef with a delicious crust (which Woland offered to the barman<Варьете>on a sword, watering lemon juice). Excessive consumption of oil, especially butter, is indeed harmful - it contains cholesterol. I offer a simpler alternative - fry on a vegetable stove, but I repeat: you can use stainless steel utensils this way. Although Teflon-coated dishes are much more suitable for this purpose (more on that later).

More about the lid. Some companies (for the first time we have the same<Цептер>) place a thermometer on it, which is sometimes proudly called a thermal controller and even a thermal computer. All this is nonsense, a simple bimetallic thermometer is installed on the lid, there is no feedback here - and it is feedback that is a sign of the controller. In other words, the cooking temperature cannot be set in advance, it can only be measured and right moment turn off the gas. Feedback, thus, is carried out by the cook himself. And if the cook leaves the kitchen to watch TV, the food will simply burn and the controller will not help. The most dangerous thing is that the notorious thermometer, made in a plastic case, can burn or burst! Companies recommend not to overheat food (I completely agree) and turn off the heat when the green zone on the thermometer is reached, which supposedly corresponds to 90°C. But the difference between 90 and 100 ° C in terms of preservation of vitamins and<других полезных веществ>(which ones are not said) is quite small - vitamin C has long been lost, and you shouldn’t get it from hot food. And the 100°C we are used to has a visible advantage - the water has boiled and you can turn it off. So I consider installing a thermometer an unnecessary and even harmful fad. By the way, a thermometer turns an ordinary saucepan into a kind of device that requires special maintenance, handling and even training. Wow, I bought a saucepan!

ABOUT<пожизненной>guarantees
There is nothing unique about the durability of iron utensils; many have preserved and used utensils from the last century. Iron, even non-stainless steel, can be preserved for a very long time (museums display swords and chain mail from 500 years ago). But the most interesting thing is that the promised guarantee does not say something! In fact, companies promise lifelong safety only for the body of a pot or pan; the guarantee does not apply to plastic handles and thermometers! And the handles are the first to deteriorate, they will definitely burn someday. Besides, I somehow can’t believe that newlyweds who bought a set of dishes for a housewarming will, 40 years later, be able to find the manufacturer and exchange something...

So if you want to have kitchen utensils made of stainless steel, then my advice is to buy:

a) well polished, with a thick, but not bimetallic steel bottom<18-10>, preferably without gilding and cheaper;

b) with transparent glass lid made of heat-resistant glass without any thermometers;

c) if there is an additional charge for<пожизненную>guarantee for the opportunity to save thermal energy or cook<без жира и воды>- do not buy;

d) as a rule, sets contain a lot of unnecessary utensils, think about what you really need in the kitchen and buy individual items.

Steel, which has anti-corrosion properties, is actively used in many fields of activity; It has gained such high popularity because it has qualities that are unattainable for many other metal alloys. The first grades of stainless steel appeared in 1913, when Harry Brearley invented an alloy with exceptional resistance to the formation and development of corrosion. It was from this moment, which became a major milestone in the development of metallurgical and many other industries around the world, that the history of stainless steel begins, actively and successfully used by man for more than 100 years.

What do we know about stainless steel?

Corrosion-resistant steel or stainless steel is an alloy consisting of iron and carbon, additionally enriched with special elements that give it high resistance to negative factors external environment. The main one of these elements is chromium. It contains at least 10.5%. Chromium, in addition to anti-corrosion properties, gives such alloys whole line positive characteristics:

• good processability by cold forming;
• exceptional strength;
• ability to obtain reliable connections by welding;
• possibility of long-term operation without loss of its characteristics;
• attractive appearance.

Various grades (types) of stainless steel, and more than 250 of them have been created to date, contain in their chemical composition both chromium and a number of other alloying additives, the most common of which are nickel, titanium, molybdenum, niobium and cobalt. Naturally, we began with different proportions alloying elements in their composition differ different characteristics and areas of application.

As with any other type of alloy, mandatory element Stainless steel contains carbon. It is this element that gives the resulting metal alloy hardness and strength.

Today, it is impossible to imagine almost any industry without the use of stainless steel. Grades of this alloy, all of which are distinguished by their ability to be used successfully even in the most aggressive environments, are used for the production of cutlery and medical instruments, containers for food liquids and products, pipes for transporting aggressive media, household appliances, as well as much more.

Types and classification of stainless steel

Grades (types) of stainless steel are divided into several categories, each of them is characterized by a certain chemical composition and the internal structure of the material. Each of these categories of steel is distinguished by certain technical and operational characteristics, which determine the areas of their use. IN modern industry Corrosion-resistant steels of the following categories are used.

Such alloys, which contain sufficient a large number of chromium (about 20%), mainly used in heavy industry and for the production of elements heating systems. They are distinguished not only by exceptional corrosion resistance, but also by good magnetization ability. In terms of demand, these steels are comparable to alloys with an austenitic structure, but at the same time they are much cheaper.

Such alloys, which contain up to 33% chromium and nickel, are the most used types of stainless steels worldwide (70%). They are distinguished by both exceptional corrosion resistance and high strength properties.

They are characterized by a needle-like carbon structure, which makes them the strongest of all types of stainless alloys. In addition, stainless steels of this category are very resistant to wear and can be used in high temperatures Oh. Their composition, which is also important, contains minimal amount harmful impurities.

Such steels, which may have an austenitic-ferritic or austenitic-martensitic structure, are a product of the application innovative technologies and optimally combine all the advantages of other types of alloys.

Knowing the structure of a certain grade of stainless steel, which forms its main characteristics, is important in order to optimally select it to solve the required problems.

Decoding stainless steel grades

In order to choose the right grade of corrosion-resistant steel for certain purposes, it is most convenient to use special reference books. They contain information about all possible options designations of such alloys in various countries peace. Among the huge variety of brands, we can highlight those that have received greatest distribution among specialists in many countries of the world. These include the following grades of stainless steels with an austenitic structure.

• 10Х13Н17М3Т, 10Х13Н17М2Т: these grades are distinguished by, in addition to exceptional corrosion and thermal resistance, good ability to form welded joints. Thanks to these qualities, products made from alloys of these brands can be successfully used in conditions elevated temperatures and contact even very aggressive environments. The constituent elements of such alloys, which determine their unique characteristics, are: chromium (16-18%), molybdenum (2-3%), nickel (12-14%), carbon (0.1%), silicon (0. 8%), copper (0.3%), titanium (0.7%), manganese (2%), sulfur (0.02%), phosphorus (0.035%). In other countries, these brands are designated differently, in particular: in China - OCr18Ni12Mo2Ti, in Japan - SUS316Ti, in the USA - 316Ti, in France - Z6CNDT17-12.
• 08Х18Н10, 08Х18Н9: data are used for the production of pipes of various sections, elements furnace equipment, at chemical industry enterprises. The composition of such steels includes: chromium (17-19%), titanium (0.5%), nickel (8-10%), carbon (0.8%).

• 10Х23Н18: stainless steels of this grade belong to the heat-resistant category. When using them, be aware that they may become brittle when tempered. The composition of steels of this grade includes: chromium (22-25%), nickel (17-20%), manganese (2%), silicon (1%).
• 08Х18Н10Т: stainless steel products of this brand are welded well even without preheating and do not lose their corrosion resistance even at high temperatures. The insufficiently high strength that steels of this grade are characterized by is easily improved by heat treatment, which GOST 5632-72 also recommends.
• 06ХН28МДТ: unique steel grade, welded structures from which they can be successfully operated even in very aggressive environments. The composition of this grade of corrosion-resistant steel includes: chromium (22-25%), nickel (26-29%), copper (2.5-3.5%).
• 12Х18Н10Т: products made from this grade of steel, characterized by high thermal stability and exceptional impact toughness, are mainly used in oil refining enterprises, in the chemical, pulp and paper industries, as well as in construction.

Among key parameters This material should be noted to have a density of 7.8 g/cm 3 . This means that there are no pores on the surface of the product/steel sheet. Another plus is the high hardness of stainless steel 18/10. It is resistant to scratches, cracks, chips, and other damage and surface defects. Resistance to oxidation and corrosion is also guaranteed. When welding, such steel does not react with alkaline media. Analogs are considered:

• AISI 420 (China);
• AISI 440 (harder, but less resistant to corrosion);

Stainless steel characteristics

Your company produces various instrument stainless steel? Then you need specialized material. These can be carbon hot-rolled and cold-rolled steels, as well as their alloyed analogs with the addition of chromium, manganese, vanadium, molybdenum and tungsten. Depending on the alloying material, it is possible to achieve heat resistance at temperatures up to 700 - 800 o C, as well as wear resistance.

Each brand has its own characteristics. For example, AISI 304 has special characteristics. It is capable of withstanding short-term temperature increases of up to 800 - 900 o C, which is inaccessible to many analogues. It also does not react with liquid media, including food products(milk, sour cream, honey, etc.). This allows it to be effectively used in Food Industry, medicine, pharmacology. There is a thin oxide film on the surface of the material.

Steel and stainless steel (differences)

There are many types and grades of steel. Sometimes similar brands can have huge differences in strength, corrosion resistance and other parameters. A common service is electrochemical polishing, which gives stainless steel characteristics suitable for certain applications:

• Making tableware;
• Pipelines;
• Mechanical engineering, etc.

For example, stainless steel 316, the characteristics of which are close to AISI 304, thanks to molybdenum (an alloying additive), has received greater resistance to high temperatures, chemical influences (alkali and acid), and rust. This grade of steel showed excellent performance even with constant use in cold and salty conditions. sea ​​water. In the post-Soviet space, an analogue is produced, marked 08Х17Н13М2.

No less interesting is stainless steel 321, the characteristics of which allow it to be used in the manufacture of pipes, fittings for furnaces and boilers, and welding equipment. The material shows high resistance to temperatures and exposure to particularly aggressive environments.

Evgeniy Sedov

When hands grow out the right place, life is more fun :)

Content

For the manufacture of kitchen utensils, the most different materials. Metal utensils made of stainless steel are quite popular - high-quality pans with comfortable handles and a non-stick layer will last a long time and reliably. This material has been used in the production of tableware for about 100 years. For a century, stainless steel kitchen products have proven their practicality. Thanks to excellent operational characteristics They are top sellers to this day.

What are the benefits of stainless steel cookware sets?

Before you order thick-bottomed stainless steel pans or a whole set of such utensils, familiarize yourself with the advantages of this material. You can buy suitable products in any specialized online store with delivery by mail. However, keep in mind that stainless steel products do not have good thermal conductivity. The main advantages of stainless steel kitchen utensils include:

• Durability, reliability. Stainless steel is a high-strength and deformation-resistant material. On dishes made from it, chipping is impossible and scratches almost never appear. The service life of stainless steel cookware without losing its original appearance can be at least 10 years.
• Benefit for health. Dishes prepared in stainless steel products retain the beneficial microelements of the original ingredients well. This is due to the fact that this type of material, even when exposed to high temperatures, does not react with acids and alkalis contained in many products.
• Hygienic, environmentally friendly. Due to the fact that cracks, scratches and chips do not appear on the surface of pots, pans and other stainless steel utensils during operation, the risk of creating an environment for the development of harmful microbes and bacteria is eliminated.
• Easy to care for. Stainless steel utensils are easy to clean from food residues using ordinary detergents and a smooth sponge. The easiest way is to remove the soot that forms on any dishes. For this purpose, products with abrasive particles are used, which are not recommended for use when washing dishes made of other materials.

Stainless steel pans made in Russia

On sale in Moscow, St. Petersburg and other cities of the country you can find a large assortment domestically made kitchen utensils. The quality of some products is not inferior to imported analogues. You can easily select a set metal utensils with suitable pot volume, wall thickness and modern design. Well-known domestic brands include Katyusha, Gurman, Amet.

Gourmet

If you are planning to buy a set of stainless steel pans, then take a closer look at the products of the Gourmet brand. This cookware is made of steel Russian production. A good purchase would be a “Profi” pan with an excellent coating quality and a volume that is enough to prepare first and second courses for 5-6 people at once:

• model name: Pro;
• price: 3500 rub.;
• characteristics: volume – 5 l, diameter – 24 cm, height with lid – 17.5 cm, weight – 1.98 kg, body thickness – 0.7 mm, bottom – 6.5 mm;
• pros: good quality, capacity;
• cons: none.

If you are interested in dishes of a smaller volume, then pay attention to the “Classic”. The utensil is suitable for cooking food for 1-2 people:

• model name: Classic;
• price: 2350 rub.;
• characteristics: volume – 1.5 l, diameter – 16 cm, height with lid – 15 cm, weight – 0.98 kg, body thickness – 0.7 mm, bottom – 6.5 mm;
• advantages: lightness, compactness;
• Cons: Expensive for such a small volume.

Amet

Another Russian brand, offering stainless steel cookware of good quality - Amet. To save on purchases, order utensils from large retail outlets, because... During promotions and sales, they offer discounts - sometimes up to several tens of percent. Inexpensive set of dishes from Amet:

• model name: Classic-prima;
• price: 4965 rub.;
• characteristics: 2 saucepans (1.75, 4 l), frying pan (1 l), 3 lids, color – light gray;
• pros: the thermal distribution bottom has many layers, versatility, low cost;
• cons: none.

For those who only need one stainless steel cookware, for example, pots, you need to take a closer look at the “Dachnaya” series. The product has leaf handles, a plastic button and a matte polish:

• model name: Dachnaya 1s814;
• price: 1021 rub.;
• characteristics: volume – 1.75 l, weight – 570 g, case diameter – 16 cm, external polishing – matte;
• pros: cheap, light, compact;
• cons: no heat distribution bottom.

Katyusha

Utensils made from steel brand "Katyusha" are relatively inexpensive domestic products with an acceptable level of quality. If you are interested in purchasing the whole set, then you will be interested in the set, which consists of 12 items of different sizes:

• model name: Katyusha art. 600;
• price: 6350 rub.;
• characteristics: 5 pans – 1.5 / 2 / 3.5 / 4.5 / 6.5 l, roasting pan – 5 l, lids – 6 pieces;
• pros: reasonable cost, functionality;
• cons: none.

The following products are represented by just one pan. It is made using advanced technologies and high quality materials. The product fully complies with existing international standards in the field of ecology and safety:

• name: Katyusha art. 55;
• price: 2430 rub.;
• characteristics: volume – 5.5 l, weight – 1.5 kg, cover material – glass, color – silver;
• pros: good capacity, low cost;
• cons: none.

German stainless steel cookware

Dishes German manufacturers– this is European quality, strength and durability. Among the offered assortment you can find both budget products and luxury tableware that will highlight the rich decoration of your home. A set of German stainless steel pans is suitable not only for cooking, but also for storage ready meals in a refrigerator. They tolerate temperature changes well. Among the well-known brands are Fissman, Zepter, Gipfel.

Gipfel

If you are interested in purchasing premium cookware, then take a closer look at the product line of the German brand Gipfel. IN last years it has gained considerable popularity and distribution in Russia. Great buy will be the Gipfel 0604 pan from the Mozart collection. Its bottom is equipped with an induction coating. The handles of the product are made of silicone, and the handle is made of glass:

• model name: Gipfel 0604;
• price: 8550 rub.;
• characteristics: volume – 3.5 l, height – 12 cm, diameter – 20 cm, wall thickness – 1.2 mm, bottom – 6 mm, color – steel;
• pros: good quality, ease of use;
• cons: expensive.

An interesting option is a pan designed for spaghetti from the Shantal collection. The lid, like the previous product, is made of glass:

• name: Gipfel 0729;
• price: 6382 rub.;
• characteristics: volume – 9.5 l, height – 18 cm, diameter – 26 cm, wall thickness – 0.5 mm, coating – induction, color – steel;
• pros: large volume, ease of use;
• minuses: high price, thin walls.

Zepter

To answer the question of which stainless steel cookware is of the highest quality, take a closer look at the products of Zepter and other German brands. Take a closer look at the rich set from the Zepter Smart Life series. The kitchen utensils included in the set are made of high quality AISI 316L stainless steel:

• model name: Standard-Z;
• price: 62400 rub.;
• characteristics: 2 pans (5 / 4.2 l) – 20x16.3 / 20x13.5 cm, combi bowl with plastic cover(2l) – 20 cm (diameter), steamer (2.8 l) – 20x9.7 cm, steamer basket (2 l) – 18x7.7 cm, stewpan (3 l) – 24x6.8;
• cons: very expensive.

Buckets from Zepter are convenient device for milk, which is in demand in every home. The material does not oxidize and does not enter into chemical reactions with products:

• name: bucket TF-022-16-s;
• price: RUB 12,288;
• characteristics: volume – 2 l, diameter – 16 cm, material – stainless steel Chrome/Nickel 18/10;
• pros: large set, functionality, has a vacuum suction handle;
• cons: overpriced for one product.

Fissman

The Fissman casserole dish is a durable and strong product with a large capacity. It is suitable for making macaro for a family of 5-6 people. The product is specially equipped with a colander. True, compared to domestic analogues, this cookware is somewhat more expensive:

• Model name: Fissman 5096;
• price: 4273 rub.;
• characteristics: volume – 6.8 l, body diameter – 24 cm, bottom – 22 cm, pan height – 15.5 cm, weight – 2.7 kg;
• pros: suitable for any stove, oven;
• cons: high cost.

If you like to cook manti, then take a closer look at dishes with three steamer inserts. The product differs more high quality compared to analogues of other brands:

• name: Fissman 5108;
• price: 5677 rub.;
• characteristics: diameter – 28 cm, side height – 12 cm, weight – 5.39 kg, there are three inserts;
• pros: functionality, capacity;
• cons: heavy weight.

Other stainless steel cookware manufacturers

Steel cookware may have a layer of aluminum or copper between two layers of stainless steel. This results in a thermally accumulating bottom that heats up faster, distributes heat better and retains it longer. Some products have additional layer non-stick coating. In addition to domestic and German manufacturers kitchen items made of stainless steel, take a closer look at the products of other equally popular brands, for example, BergHOFF, Tefal, Lessner.

Tefal

This one is French trademark utensils and household appliances for the kitchen have become widespread in Russia. A good purchase would be a set with products with a durable encapsulated bottom. The aluminum disc is integrated under pressure into the stainless steel disc. This capsule is soldered to the body, capturing its outer edges. This becomes a guarantee of good thermal conductivity and protection from any deformation:

• model name: Tefal 126849;
• price: 9999 rub.;
• characteristics: two pans 2.9 and 5.1 l, ladle – 1.4 l, 3 lids (diameter) – 16, 20 and 24 cm, handles – soft bakelite with rivet fastening, bottom – three-layer;
• pros: quality, comfortable handles, rich set;
• cons: expensive.

E87 4S 574 Jamie Oliver– another rich set from the French brand. The product is made of stainless steel with a decorative matte stripe. The edges are curved for easy draining:

• name: Tefal E87 4S 574 Jamie Oliver;
• price: 9989 rub.;
• characteristics: two pans - 3 and 4.7 l, lid diameter - 20 and 24 cm, ladle volume - 1.4 l, diameter - 16 cm;
• pros: many items, suitable for any heating sources;
• cons: high cost.

Lessner

English brand TM Lessner, under which steel kitchen utensils of acceptable quality are sold. This worthy alternative tableware from expensive brands. Lessner pans have become especially popular because they are easy to use, durable, and easy to maintain. Branded utensils from the English brand will fit perfectly into almost any interior. kitchen area, no matter what style it is made in. Relatively inexpensive, but rich kit:

• model name: Lessner 55857;
• price: 1232 rub.;
• characteristics: two pans – 2.2/4 l, diameter – 16, 20 cm, wall thickness – 0.5 mm, bottom – capsule,
• advantages: low cost, durability;
• cons: none.

The next purchase will also cost you relatively little, but the set includes as many as 4 pans with a lid. Polished outside, inside – 100% mirror:

• name: Lessner 55858;
• price: 2472 rub.;
• characteristics: pot volume – 1.9 / 2.6 / 3.6 / 6.1 l, diameter – 16 / 18 / 20 / 24 cm, wall thickness – 0.5 mm, bottom – capsule;
• pros: affordable cost, reliable riveted fastening of handles;
• cons: none.

BergHOFF

This brand is Belgian, but BergHOFF kitchen utensils are produced in China. If you are more interested in purchasing a whole set, then take a closer look at Hotel BergHOFF. The bottom design of each product makes cooking more energy efficient by distributing heat evenly across the entire surface. The products are made of 18/10 stainless steel for hygiene and increased durability. The lids perfectly cover each product, retaining the juices of the ingredients and natural moisture inside. A secure grip is ensured by the ergonomic handle:

• Model name: Hotel 1107100-BH;
• price: RUB 20,790;
• characteristics: ladle – 16 cm, 1.8 l, pan – 20 cm, 3.9 l, broth pan – 24 cm, 7 l, frying pan – 26 cm, 2.4 l, weight – 8.25 kg, there are 3 lids, bottom – three-layer;
• pros: rich set, quality, durability;
• cons: not the most affordable price.

Invico Vitrum pans from BergHOFF are suitable for preparing all types of dishes in small portions. The product has a 6-layer bottom, which ensures fast and energy-saving cooking. The lid is made of glass, so you can observe the ingredients during cooking:

• name: Invico Vitrum 1103396-BH;
• price: 4250 rub.;
• characteristics: diameter – 16 cm, height – 8 cm, volume – 1.6 l, weight – 1.68 kg, external finishing– mirror;
• pros: multi-layer bottom, cool handles;
• disadvantages: high cost, small volume, cannot be used on direct heat sources.

How to choose stainless steel cookware

To answer the question of how to choose a stainless steel pan, check out the criteria you need to consider. In addition, do not forget that the financial component of the issue is of primary importance - products that are too cheap are unlikely to be durable. Helpful Tips:

• First of all, pay attention to the stainless steel markings. The preferred option is “18/10” - this indicates that the kitchen utensils are made of medical steel.
• Carefully inspect stainless steel items. And both outside and inside. The grinding must be perfect without defects, i.e. chips, scratches, dents.
• The main advantage of stainless steel products is the presence of an encapsulated bottom, which consists of three layers. It distributes heat evenly and heats the surface faster, so its presence is mandatory.
• Make sure the lid fits snugly and is sturdy.
• As for bells and whistles in the form of thermal sensors, a copper layer in the bottom capsule, their presence is not necessary; on the contrary, they increase the price.