When was stainless steel first used in kitchens?

Did you know that stainless steel cookware has undergone several evolutions since its invention in the early 20th century. Stainless steel cookware has evolved drastically over the years. From larger kitchen storage containers and pots to smaller saucepans, stainless steel has been an essential component in the kitchen for generations. Initially considered a luxury material, more and more households are now realizing the potential of investing in stainless steel cookware sets due to their superior quality, durability, versatility, low maintenance needs and positive impact on your health and food. Not only do they last longer than other materials such as non-stick pans and cast iron skillets, but they also handle heat better making them ideal for everyday use and special occasions alike.

Furthermore, those looking to optimize their kitchen organization benefit from multiple container sizes that can fit virtually anywhere providing ample food storage solutions. With this vast number of benefits available, it is no wonder why stainless steel cookware set has become a staple item of modern kitchens everywhere.

 Here are some of the major milestones in the evolution of stainless steel cookware:

1. Invention: Stainless steel was first invented in 1913 by Harry Brearley in Sheffield, England. Brearley discovered that adding chromium to steel could make it resistant to rust and corrosion, leading to the creation of the first stainless steel. 

2. Introduction to cookware: In the 1930s, stainless steel began to be used in the production of cookware. The first stainless steel pots and pans were made by the French company, De Buyer.

3. Multi-layered construction: In the 1960s, manufacturers began using a multi-layered construction method for stainless steel cookware. This involved bonding multiple layers of metal together, such as tri ply stainless steel and aluminum, to create a more even heat distribution.

4. Non-stick coatings: In the 1970s, some manufacturers began adding non-stick coatings to stainless steel cookware. However, these coatings were often not durable and could easily scratch or peel when it is not maintained.

5. Induction compatibility: In the 2000s, manufacturers began producing stainless steel cookware that was compatible with induction cooktops. This involved adding a layer of magnetic material to the bottom of the cookware to enable it to work with induction technology.

6. Innovation in design: Today, manufacturers continue to innovate in the design of stainless steel cookware. Some of the latest advancements include ergonomic handles, glass lids, and stackable sets.

Overall, stainless steel cookware is considered to be a good option for maintaining the natural flavor of the food being cooked, making it a popular choice among home cooks and professional chefs alike due to its many benefits. Here are some reasons why stainless steel cookware is important:

1. Durability: Stainless steel is highly durable and can withstand high temperatures without warping or damaging the surface. It is also resistant to corrosion and rust, which makes it a long-lasting option for cookware.

2. Non-reactive: Unlike other metals, stainless steel is non-reactive, which means it won't react with acidic ingredients like tomatoes or vinegar, and won't impart any metallic taste into the food.

3. Easy to clean: Stainless steel utensils is easy to clean and can be washed in a dishwasher without any concerns. It doesn't require special cleaning methods or harsh chemicals to maintain its appearance.

4. Versatile: Stainless steel cookware can be used on all types of cooktops, including gas, electric, and induction, making it a versatile option for most kitchens.

5. Healthy cooking: Stainless steel cookware is an excellent option for healthy cooking, as it doesn't release any harmful chemicals or toxins when exposed to high temperatures.

6. Aesthetically pleasing: Stainless steel cookware has a sleek and modern appearance that can complement any kitchen decor.

The impact of stainless steel on the taste of food can depend on the quality of the cookware and how it is used. Lower-quality stainless steel may have impurities or coatings that can affect the taste of food, and poorly constructed cookware may not heat evenly or retain heat well, which can impact the cooking process and final taste.

To explore the premium quality stainless steel kitchenware, experience the cookware yourself.

Check out Avias World stainless steel shop and grab your favorite kitchenware products at unbeatable prices and quality.

Visit our other Kitchenware & Cookware Blogs and learn more about the best kitchen cookware sets. Choose the right kitchenware for you and your loved ones.

WE ARE BACK with our Design History series, and this week, we’re taking a closer look at an essential material in modern manufacturing and construction: stainless steel. This versatile metal’s beginnings were set in motion by James Stoddart and Michael Faraday in England in 1820, and Pierre Berthier in France in 1821. These scientists, among others, discovered that iron-chromium alloys were more resistant to attack by certain acids when carrying out tests on low chromium content alloys. Attempts to produce higher chromium alloys failed, mostly because of the lack of understanding of the importance of low carbon content. In England in 1872, J.E.T. Woods and J. Clark filed for patent of an acid and weather resistant iron alloy containing 30-35% chromium and 2% tungsten, effectively the first ever patent on what would now be considered a stainless steel. Scientists experimented with different alloys, mainly using the elements of chromium, carbon, and tungsten. Finally, in 1875, another French scientist by the name of Brustlein discovered that, in order to create an alloy with a high percentage of chromium, the carbon content must remain below around 0.15%. While scientists worked to reduce the level of carbon in different alloys, they wouldn’t be successful until the 20th century.