Difference Between T304 and T316 Waterless Stainless Steel Cookware

When shopping for waterless cookware, it is important to determine your priorities. What cookware pieces are you most likely to use? What type of steam control mechanism would you like-steam valve or thermo control knob? To be classified as waterless cookware, the cookware must be at least 5 ply (layers), have some type of steam-control valve and have a flat, encapsulated bottom that contains the metal layers enclosed in stainless steel. Waterless cookware is typically sold on the Internet, home parties, or state and county fairs. The cookware sold in department store environments is generally 3-ply. Waterless cookware because of its composition and construction is more expensive than conventional cookware. However, even within the waterless cookware market, there is quite a price range between competitors. Most waterless cookware is T304 surgical stainless steel. T304 cookware has the following advantages including corrosion resistance, temperature resistance, flavor protection, and ease in cleaning. With proper care and maintenance, this cookware will keep its shine and beauty for a lifetime. Recently, a few companies have started to use T316 in their cookware. While there are some distinct differences between the two, the visible eye cannot detect any difference between the two. Further, there is not a distinguishable difference in taste either. What then is the actual difference between the two grades of stainless steel?

Type 304 contains 20% chromium or more and 10% nickel, comed with 0.08% carbon. It is used for chemical processing equipment, for food, dairy and beverage industries, for heat exchangers, and for milder chemicals. In the cookware industry, the 304 steel is most often used in the manufacturing process. T304 has the ability to withstand the corrosive action of various acids found in fruits, meats, milk, and vegetables. Therefore, it is often used for sinks, tabletops, coffee urns, stoves, refrigerators, milk and cream dispensers and steam tables.

Type 316 contains 16% to 18% chromium and 11% to 14% nickel. Type 316 also contains 2% molybdenum. The molybdenum is added to help resist corrosion to chlorides (like sea water and de-icing salts.) Type 316 is the main stainless steel used in the marine environment, with the exception of screws, bolts, nuts, and other fasteners where strength and wear resistance are necessary. Then Type 304 is typically used.

Do the differences specified above justify spending over $3000 for Saladmaster that now uses 316 stainless steel? Saladmaster offers a great product but many people simply cannot afford such an investment in cookware. When comparing the two grades, the differences are negligible. When exposed to harsh sea salt conditions 24 hours a day for 7 days a week, T316 would last longer under those conditions. If exposed to high concentrations of sodium chloride, T316 is definitely preferable. Therefore, if you are were to put one cup of sodium chloride (table salt) into 4 ounces of water on a daily basis, you would benefit from using the 316 stainless steel over the 304.

If you are considering the purchase of this cookware, two of your primary questions should be: (1) Which cookware set offers the pieces that I would most likely use? (2) What type of steam control valve would I prefer-the steam-control value that has an open/shut lever or the Thermo-control value that has a color-coded dial that visibly shows the cooking temperature.

Waterless cookware is a lifetime investment. While T316 cookware might be the best option for marine use, the majority of cooks can feel comfortable using T304 surgical stainless steel. If you can’t afford several thousand dollars for state-of-the-art cookware, don’t be dismayed. You can still buy quality waterless cookware at a fraction of that cost.. Check out our site-The Gourmets Cookware for some great deals on waterless cookware. In addition, we offer tips for cooking with waterless cookware, cleaning your stainless steel cookware, and great recipes to try with your waterless cookware.



Source by Marcia Klun

The Difference Between the Two Known Crawfish Pots

Life is incomplete without tasting the boiled crawfish. That is why we go down the south just to taste that enjoyable lasting delicious taste if we do not find it in our near market. In the same manner, there is important equipment that we should have to perfectly get that delicious boiled crawfish. We call it cooking pots – crawfish pots to be specific. There are some who believe that it is the essential equipment in your kitchen. Logically, it is because it holds the food we prepare for our family. Without this, you cannot cook well your food or the crawfish. Though it is hard to trace its history because of less available archaeological evidence we are very lucky to have it available in the market in different types and sizes.

This pot could be made out of cast iron, aluminum, stainless steel, clay, copper and magnalite. Among of these the most common are aluminum stock pots and stainless steel stock pots. Aluminum stock pots can easily get heat so there is no need to use more energy in putting up fire on it. In the moment that you want to cook it with light heat then it is feasible. It is light to carry even with thick walls and bottoms. It will surely last long if this is cleaned well everyday. On the other hand, stainless steel stock pots remain its beautiful appearance for a long time without effort. For it resist corrosion and discoloration. In the market you will find stainless steel made stock pot is expensive compared to aluminum stock pots.

That is how they differ according to their physical and chemical attributes. You can see how big they differ from each other but most of the time they just got the same in pot sizes. Both of them had small sizes and large size pots. Of course, you can cook plenty goodies in a large pots and other way with the small ones. Therefore, their value to you depends on the amount of goodies you are going to cook. According to the experts of crawfish cooking a 30-35lbs load of goodies can be put in a 60qt. crawfish pot then additional of 10lbs would be fit to 80 qt. Then 45 lbs to 60 lbs is good for 100qt. In case you have 60lbs plus load then you should put it to 120qt.

In terms of prices, we all know that their prices differ also depending on their brand names. Some brands are really expensive but not really on that perfect quality or either way around. There are others cheaper than others but still won’t serve you for a long time. There are other brands not too expensive but got incomparable quality. A partner in boiling crawfish that will last for a very long time.

Like any other equipment it varies in different sizes like small, medium or large. Sure, they have differences but it is only you who can decide which of these two known crawfish pots that will best serve you and help you in your kitchen.



Source by Ralph Crow

The Difference Between Terracotta and Clay Cookware

As earthen cookware becomes more and more popular due to its multiple benefits, both taste and health wise, many people seem to equate clay pots and pans with terracotta cookware. While both of them are a type of earthenware, there are some essential differences between the two, which make pure clay cookware truly unique. The reason why clay pots and pans have become increasingly popular lately is that they provide a very healthy way of cooking, without the need for any fat or liquid and whilst preserving the nutrients in food. For that reason, if you want to enjoy all the benefits of 100% healthy cooking, then you should know these differences so that you can choose and buy the right cookware.

Terracotta is usually glazed

Terracotta is low fired and as a result has to be glazed to provide the items with a protective layer when they are exposed to direct sources of heat, such as flames. It also helps to make the vessels watertight. To that effect, the entire benefit of having a clay pot is canceled because glaze in itself has lead and cadmium and all sorts of other toxins and chemicals. It is this type of toxin that makes regular cookware harmful to begin with because they leach into the food. Therefore, having terracotta cookware that has been glazed makes no sense and adds no benefit to your cooking. Pure-clay cookware on the other hand, is high fired (up to 2000 degree fahrenheit) and hand burnished so does not need any glaze!

Unglazed terracotta usually has additives

Even if you find terracotta pots and pans that are unglazed, chances are that during the clay processing a lot of additives such as extenders or plasticizers were added to the compound. Other substances that are used when processing the clay for terracotta cookware include dyes (terracotta pots have red color), feldspar, talc, deflocculates and mica. However, if you purchase 100% pure clay cookware, you’ll benefit from pots and pans that have absolutely no additives, no toxins or chemicals that could leach into your food while cooking. In fact, in order to be absolutely sure that you’re getting the best cookware, you should choose products made from tested pure-clay. The pinkish-orange color of these pots is their own natural hue when fired.

Pure clay cookware retains excellent heat

So, the main difference between terracotta and clay cookware is the rawness & purity of the material. Pure Clay pots and pans are made from pure, raw material, while terracotta vessels are refined in one way or another. Because of that, the former retain excellent heat, which means you can cook all your foods in medium heat. Not only that, but food will stay warm a lot longer without becoming soggy.



Source by Sharon Ray

Difference Between T304 and T316 Waterless Stainless Steel Cookware

When shopping for waterless cookware, it is important to determine your priorities. What cookware pieces are you most likely to use? What type of steam control mechanism would you like-steam valve or thermo control knob? To be classified as waterless cookware, the cookware must be at least 5 ply (layers), have some type of steam-control valve and have a flat, encapsulated bottom that contains the metal layers enclosed in stainless steel. Waterless cookware is typically sold on the Internet, home parties, or state and county fairs. The cookware sold in department store environments is generally 3-ply. Waterless cookware because of its composition and construction is more expensive than conventional cookware. However, even within the waterless cookware market, there is quite a price range between competitors. Most waterless cookware is T304 surgical stainless steel. T304 cookware has the following advantages including corrosion resistance, temperature resistance, flavor protection, and ease in cleaning. With proper care and maintenance, this cookware will keep its shine and beauty for a lifetime. Recently, a few companies have started to use T316 in their cookware. While there are some distinct differences between the two, the visible eye cannot detect any difference between the two. Further, there is not a distinguishable difference in taste either. What then is the actual difference between the two grades of stainless steel?

Type 304 contains 20% chromium or more and 10% nickel, comed with 0.08% carbon. It is used for chemical processing equipment, for food, dairy and beverage industries, for heat exchangers, and for milder chemicals. In the cookware industry, the 304 steel is most often used in the manufacturing process. T304 has the ability to withstand the corrosive action of various acids found in fruits, meats, milk, and vegetables. Therefore, it is often used for sinks, tabletops, coffee urns, stoves, refrigerators, milk and cream dispensers and steam tables.

Type 316 contains 16% to 18% chromium and 11% to 14% nickel. Type 316 also contains 2% molybdenum. The molybdenum is added to help resist corrosion to chlorides (like sea water and de-icing salts.) Type 316 is the main stainless steel used in the marine environment, with the exception of screws, bolts, nuts, and other fasteners where strength and wear resistance are necessary. Then Type 304 is typically used.

Do the differences specified above justify spending over $3000 for Saladmaster that now uses 316 stainless steel? Saladmaster offers a great product but many people simply cannot afford such an investment in cookware. When comparing the two grades, the differences are negligible. When exposed to harsh sea salt conditions 24 hours a day for 7 days a week, T316 would last longer under those conditions. If exposed to high concentrations of sodium chloride, T316 is definitely preferable. Therefore, if you are were to put one cup of sodium chloride (table salt) into 4 ounces of water on a daily basis, you would benefit from using the 316 stainless steel over the 304.

If you are considering the purchase of this cookware, two of your primary questions should be: (1) Which cookware set offers the pieces that I would most likely use? (2) What type of steam control valve would I prefer-the steam-control value that has an open/shut lever or the Thermo-control value that has a color-coded dial that visibly shows the cooking temperature.

Waterless cookware is a lifetime investment. While T316 cookware might be the best option for marine use, the majority of cooks can feel comfortable using T304 surgical stainless steel. If you can’t afford several thousand dollars for state-of-the-art cookware, don’t be dismayed. You can still buy quality waterless cookware at a fraction of that cost.. Check out our site-The Gourmets Cookware for some great deals on waterless cookware. In addition, we offer tips for cooking with waterless cookware, cleaning your stainless steel cookware, and great recipes to try with your waterless cookware.



Source by Marcia Klun

The Difference Between Terracotta and Clay Cookware

As earthen cookware becomes more and more popular due to its multiple benefits, both taste and health wise, many people seem to equate clay pots and pans with terracotta cookware. While both of them are a type of earthenware, there are some essential differences between the two, which make pure clay cookware truly unique. The reason why clay pots and pans have become increasingly popular lately is that they provide a very healthy way of cooking, without the need for any fat or liquid and whilst preserving the nutrients in food. For that reason, if you want to enjoy all the benefits of 100% healthy cooking, then you should know these differences so that you can choose and buy the right cookware.

Terracotta is usually glazed

Terracotta is low fired and as a result has to be glazed to provide the items with a protective layer when they are exposed to direct sources of heat, such as flames. It also helps to make the vessels watertight. To that effect, the entire benefit of having a clay pot is canceled because glaze in itself has lead and cadmium and all sorts of other toxins and chemicals. It is this type of toxin that makes regular cookware harmful to begin with because they leach into the food. Therefore, having terracotta cookware that has been glazed makes no sense and adds no benefit to your cooking. Pure-clay cookware on the other hand, is high fired (up to 2000 degree fahrenheit) and hand burnished so does not need any glaze!

Unglazed terracotta usually has additives

Even if you find terracotta pots and pans that are unglazed, chances are that during the clay processing a lot of additives such as extenders or plasticizers were added to the compound. Other substances that are used when processing the clay for terracotta cookware include dyes (terracotta pots have red color), feldspar, talc, deflocculates and mica. However, if you purchase 100% pure clay cookware, you’ll benefit from pots and pans that have absolutely no additives, no toxins or chemicals that could leach into your food while cooking. In fact, in order to be absolutely sure that you’re getting the best cookware, you should choose products made from tested pure-clay. The pinkish-orange color of these pots is their own natural hue when fired.

Pure clay cookware retains excellent heat

So, the main difference between terracotta and clay cookware is the rawness & purity of the material. Pure Clay pots and pans are made from pure, raw material, while terracotta vessels are refined in one way or another. Because of that, the former retain excellent heat, which means you can cook all your foods in medium heat. Not only that, but food will stay warm a lot longer without becoming soggy.



Source by Sharon Ray