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A steel pan may seem like a great comfort in the kitchen and from a certain point of view it really is. When compared to the cast iron models, a steel pan may look like a princess; yet, there are pros and cons to its use, which won't get it a maximum rating. A stainless steel pan will always be safe from rusting or chemical reactions with food, and this type of cookware will do for the making of a diversity of dishes. Yet, there are certain inconveniences that cannot be overlooked when it comes to the use of a steel pan. First of all, it is more expensive than regular aluminum cookware for instance, however, it is far from being the most costly of all. A steel pan will not always heat evenly, since this type of metal doesn't have the best conductive properties of all. It may not react when in contact with alkaline or acid food, but a steel pan won't make the best of choices when baking something that requires extreme care and high temperature control. In order to combine the non-corrosive features and the great looks of a steel pan with the heat conductivity of other metals, manufacturers have come to a solution of compromise. Thus, the inner structure of a regular steel pan may include a core made from a different metal, usually copper or aluminum, which has great heat conductive properties. Such a combination of materials makes the steel pan a lot more reliable since the heat is evenly distributed on the entire contact surface. The most advanced models have the adjacent metal core extended to the sides of the steel pan, with the mention that the copper or aluminum core needs to be thick enough to ensure a correct heat dispersion. Very often the first indicator that you are about to purchase a high quality steel pan is the price. When it comes to washing a steel pan, one needs to be careful to maintain the luster and the shine by avoiding scratching and water spotting. If food sticks to the steel pan, do not scratch it with some metal tool; first leave it full of hot water for at least fifteen minutes, then gently use a scouring pad or a scraper made of nylon. If you choose the dishwasher variant of cleaning, do not allow a steel pan to dry inside, since the high temperatures in the drying program would lead to the formation of water spots. It is better to remove the steel pot from the dishwasher and wipe it with a soft towel. Muna wa Wanjiru Has Been Researching and Reporting on Pans for Years. For More Information on Steel Pan, Visit His Site at STEEL PAN
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