My name is Dang Sabolboro and I sell pots (kaldero, for us Pinoys)... It is a career I have chosen for fun. I team up with my friend, Chit, and we cook for a living... and if we sell some, then it becomes really fun! I should write my nameplate: Engr. Dang Sabolboro, Kalderologist.I have been a Saladmaster owner and user for over a couple of years now. Due to Chit's insistence, I became a consultant myself. Because I am a chemical engineer by training, it became my mission to explain the composition and construction of our pots and pans at every cooking show.
Stainless steel is a steel alloy with at least 13% Chromium (Cr) content. Cr is the element that is responsible for the steel being rust or corrosion resistant. Sometimes, Nickel (Ni) is added to make it more shiny for the rest of its life. But while Ni makes the luster last, it also destroys the steel's magnetic property. With this base knowledge, you can decide which flatware to buy. Flatware, if not rated, is 13-18/0. This means that Cr is 13% to 18% and none of Ni. If you see 18/10 on the box, then it is 18% Cr/10% Ni. If you test both with a piece of magnet, you will find out that the magnet loves the 18/0 but not the 18/10. Your choice... easy to find with a magnet or bling-bling shine forever?
Stainless steel type 316 is susceptible to sensitization - the formation of grain boundary of chromium carbides at temperatures between 900º F and 1500º F - which can result in rapid corrosion. With the addition of Titanium (Ti) in type 316Ti to stabilize the structure against chromium carbide precipitation, resistance to sensitization is achieved. Simply stated, the addition of Ti makes it more resistant to general corrosion and pitting/crevice corrosion.
This is why I love my Saladmaster cookware....
Inside, where it touches the food, is made with 316Ti... I am sure that there is no leaching of the metal into the food, making it taste what it should taste like.
Outside wall is made with a stainless steel grade with some Ni... thus, every time you wash, it will always look like new.
Bottom is made with a stainless steel grade with no Ni content... thus, making the cookware induction ready. Induction is cooking different from our usual, i.e., applying heat. An induction cook top is a strong electromagnetic field that when a magnetic material comes in contact with it, heat is generated. The advantage of induction over heat is less power usage, therefore, cheaper... and earth friendly.
You think the cookware is interesting? Wait till you see the cooking! Book a show now and see the difference!
