THE ADVANTAGES AND

DISADVANTAGES OF STAINLESS
COOKWARE

GROUP MEMBER :
NUR ALIA ALISYA BT ALIZAN

143152

NUR HUDAWIYAH BT ABU HASSAN 143454

NUR SHAHIRAH BT SUHAIMI

143625

SECTION :
GROUP 83
INSTRUCTOR: MISS NUR DIYANA SYAMIM BT HASNOL

CONTENTS

ABSTRACT

1. INTRODUCTION
i. STAINLESS STEEL
ii.
CAST IRON

2. CONTENT
i) OBJECTIVES
ii) DISCUSSION OF ISSUES
iii) ANALYSIS OF ISSUES

3. CONCLUSION
i) STAINLESS STEEL USE AND CARE
ii) ISLAMIC VALUE
iii) BIBLIOGRAPHY

PAGES

ABSTRACT

Stainless steel is metal alloy, made up of steel mixed with elements

such s chromium, nickel, molybdenum, silicon aluminium, carbon, etc.
stainless steels are widely used materials in food preparation and in home
and commercial cookware. It is often considered the best of the best when
it comes to cookware. Used in households all over the world and by
professional chefs, as well, there are quite a few reasons why stainless
steel cookware is a good choice. There are a few cons, as well, but these
are generally overshadowed by the advantages.

INTRODUCTION
STAINLESS STEEL
Stainless steel is a metal alloy, made up of steel mixed with elements such as chromium,
nickel, molybdenum, silicon, aluminium, carbon, etc. It is universally preferred for making
kitchen utensils, because it does not affect the flavour of food and is easy to clean. Minimal
maintenance and possible total recycling of stainless steel utensils also contribute to their
popularity. It is called stainless as it is highly resistant to stains, i.e., rusting.
The Chemical Properties for stainless steel Pure iron (Fe), mixed with carbon to produce
'steel', is the main element of stainless steel. Chromium is added to steel to make it resistant
to rust. Pure iron is prone to rusting, which is due to its reaction with oxygen in the presence
of water (moisture), whereas iron's reaction with oxygen is corrosive and eats away at the
iron, chromium reacts with oxygen in such a way that only the outer surfaces become
oxidized and further oxidation is prevented. Chromium forms a passive layer of chromium
oxide, which prevents mechanical and chemical damage, over steel. The other minor
constituents of steel are nickel, nitrogen, molybdenum and aluminium. Small contents of
nickel increase the corrosion resistance further, and protect it from rough usage and harsh
environmental conditions. Pitting or scarring is avoided by adding molybdenum to steel.
Chemical properties and structure of stainless steel are improved using other alloys. Titanium,
vanadium and copper are the alloys which make it more suitable for specific uses, and are
used only when the buyer demands the specialized type of steel.
The five classes of stainless steel are austenitic, martensitic, duplex, ferritic and precipitation
hardening. The chemical compositions of these five classes are as follows by Austenitic Steel.
This steel is called austenitic because it is made from austenitizing elements. Austenitization
changes the crystal structure of iron or iron-based material, such as steel, from ferric to

austenitic. Since the basic iron-based structure is changed, austenitic steel is not magnetic.
Iron, chromium, nickel and molybdenum are the basic constituents of this type of steel. This
steel has high ductility and relatively high tensile strength. Approximately, 16-20% chromium
and about 10% nickel are the typical contents of this steel. This is the most widely used steel,
with over 70% of the total stainless steel produced being austenitic. Applications of this type
of steel can be found in Petrochemical industries, Food processing industries ,Kitchen sinks
and Chemical plants. Martensitic Steel is called martensitic as it possesses a martensitic
crystal structure in hardened condition. Chromium and carbon are its main contents. It is less
resistant to corrosion, and contains around 18% chromium and up to 1% carbon. The high
carbon content (other stainless steels only have about 0.1%, or even less, of carbon) makes
this steel extremely strong but slightly brittle. Martensitic steel is magnetic. It is used in,
Surgical instruments ,Knives and blades and Shafts and spindles .Ferritic Steel of steel is
ferromagnetic in nature, has relatively good ductility and is usually used to make kitchen
utensils. Approximately 10-27% chromium is present along with iron. Ferritic steel rarely
contains nickel, but lead or titanium may be present. Because of the low chromium and nickel
content, resistance to rust is reduced. As a result, this type of steel is usually a bit cheaper. Its
applications are in, automotive exhausts, automotive trims and Computer floppy disk hubs.
Duplex Steel is used in chloride and sulphide environment and is the least corrosive. It is a
mixture of ferritic and austenitic steels (hence the name), usually in 50-50 or 60/40 ratio.
Primary constituents are chromium and molybdenum. Nickel may be present in a small
quantity or may be absent. Its applications are found in Oil and gas explorations and off-shore
rigs, chemical processing, transport and storage and pulp and paper manufacturing and
precipitation. Hardening steel is made from heat-treated martensitic or austenitic stainless
steel and is stronger than either. It also has a higher resistance to rust. Chromium and nickel

are the primary components of this type of steel. Because of its strength, this type of steel is
used in gears, turbine blades, aviation engine components and nuclear waste container.
CAST IRON
Cast iron is iron or a ferrous alloy which has been heated until it liquifies, and is then poured
into a mould to solidify. It is usually made from pig iron. The alloy constituents affect its
colour when fractured: white cast iron has carbide impurities which allow cracks to pass
straight through. Grey cast iron has graphite flakes which deflect a passing crack and initiate
countless new cracks as the material breaks. Carbon (C) and silicon (Si) are the main alloying
elements, with the amount ranging from 2.14 wt% and 13 wt%, respectively. Iron alloys
with less carbon content are known as steel. While this technically makes these base alloys
ternary FeCSi alloys, the principle of cast iron solidification is understood from the binary
ironcarbon phase diagram. Since the compositions of most cast irons are around the eutectic
point of the ironcarbon system, the melting temperatures closely correlate, usually ranging
from 1,150 to 1,200 C (2,100 to 2,190 F), which is about 300 C (572 F) lower than the
melting point of pure iron. Cast iron tends to be brittle, except for malleable cast irons. With
its relatively low melting point, good fluidity, castability, excellent machinability, resistance
to deformation and wear resistance, cast irons have become an engineering material with a
wide range of applications and are used in pipes, machines and automotive industry parts,
such as cylinder heads (declining usage), cylinder blocks and gearbox cases (declining
usage). It is resistant to destruction and weakening by oxidation (rust). The earliest cast iron
artefacts date to the 5th century BC, and were discovered by archaeologists in what is now
Jiangsu in China. Cast iron was used in ancient China for warfare, agriculture, and
architecture.

OBJECTIVES

1. To measure the temperature of the food in stainless steel cookware

and cast iron cookware.
2. To show the reaction of stainless steel cookware and cast iron
cookware with food in cookware.
3. To measure the temperature of the stainless steel cookware and
cast iron cookware.

DISCUSSION OF ISSUES
Cookware made from cast iron has a reputation for keeping food warm for
a long time. Is that really true? Best way to find out is by an experiment.
The comparison between a cast iron pot and a stainless steel pot.
Hypothesis :

Cookware made from stainless steel has a good

reputation for keeping form warm food for a long time.

These are pots used.

Experiment 1

1. Filled them with each 2.5 L of water, put the lids on.
2. Brought both to the boil and let them boil for a minute so the pot
itself would be warm throughout.
3. Both were placed on cork plates and left to cool.
4. The temperature probe was carefully inserted under the lid in order
to reduce the heat loss, and removed once the temperature had
stabilized.
5. The temperature was read every minute
6. Experiment was repeated by using 5L 0f water filled the pot.

Result

Contrary to what had expected, the stainless steel pot keeps water
warmer! After approximately 1,5 hours there is a 10 C difference between
the two. As expected, when using 5 L of water, it stays warm longer.
Physical data for the two pots are given in the following table:
Cast iron

Stainless steel

Volume

5L

5L

Diameter

27.9 cm

25/0 cm

Height

11.5 cm

14.5 cm

1619 cm2

1629 cm2

1301 cm2

1286 cm2

Weight

6,1 kg

2,3 kg

Wall thickness

~4 mm

<1 mm

Surface area
(top + sides)
Surface area
in contact with 5 L water

Heat capacity of pan

2,8 kJ/K

1,2 kJ/K

Thermal conductivity

80 Wm-1K-1

16 Wm-1K-1

Thermal diffusivity

22 x 10-6 m2/s

4.3 x 10-6 m2/s

Emissivity

0.95

0.07

The heat capacity of the cast iron pot is more than double that of
the stainless steel pot. But this is negligible compared to the heat capacity
of water: 10.5 kJ/K (2.5 L) and 20.9 kJ/K (5.0 L). Also, there is only a small
difference in their surface area which cannot explain the large difference
in temperature loss observed.
1. Cast iron is better heat conductor and has a higher thermal
diffusivity
2. Cast iron (being nearly black) has a much higher emissivity than a
polished stainless steel surface. The reason for this is that
absorption and reflection of radiation are related.
3. Stainless steel is worst material to cook(in terms of thermal
properties) but steaming is okay (boiling water and non-cooking
related tasks;mixing bowls, storage containers, etc.)

ANAYSIS OF ISSUE
Stainless steel is often considered the best of the best when it comes to
cookware. Used in households all over the world and by professional
chefs, as well, there are quite a few reasons why stainless steel cookware

is a good choice. There are a few cons, as well, but these are generally
overshadowed by the advantages.
The advantages of stainless steel cookware include:
* Durability

Stainless steel tends to be very tough. This type

of cookware does not chip, rust or even stain, at least easily. Stainless is
also dent and scratch resistant. It is practically impossible to destroy. This
makes it very easy to clean, generally. This cookware is generally
dishwasher safe, can handle going into the refrigerator and more.
* Flavour preservation -

This type of cookware tends to not leach off

any of its metallic properties into food. This means the cookware itself
does not impact flavour quality. Also, since it tends to not have a
protective, non-stick coating, there is no risk of this material coming off in
food.
* Heat transfer ability

When higher quality stainless steel

cookware is brought into play, an aluminium or copper base is used to

improve heat transfer. This ensures an even cooking of foods. When the
cookware is well made, the cooking properties can be nearly impossible to
beat or match.
* Appearance

Stainless steel is pretty and it's easy to

maintain that look. The mirrored finish needs only a gentle rubbing or
wiping to bring back into pristine condition.

* Recyclable

Stainless steel is completely recyclable. If a

pan does manage to get destroyed, it can be salvaged by another means.

This makes stainless favoured by those who are concerned about waste.
The disadvantages of stainless include:
* Poor heat transfer

Unless a bonded aluminium or copper base

is used, the heat conductivity is very poor. This means cheaper stainless
might not be superior to other products out there.
* Pricing

The better stainless steel is, the more expensive it

tends to be. On the upside, a very good set of stainless cookware can last
a life time. Many people consider this to be a one-time purchase that's
worth the investment.
* Scrubbing

Although stainless is generally pretty easy to

clean, stuck on foods can make coated pans look a little more attractive.
However, the little elbow grease is deemed worthwhile by many for the
overall durability of these pots and pans.
STAINLESS STEEL USE AND CARE
When stainless steel cookware is chosen, there are some cleaning
tips that can come into play. In general, stainless should be washed after
use to avoid any potential, no matter how small, for staining. Basic sink or
dishwasher cleaning will work. To make sure the finish stays beautiful, use
a regular metal cleaner on the outside of the pan. Stuck on food will
generally come off with a little elbow grease. Soap and steel wool
generally do the trick.

Stainless steel cookware is a great all around purchase. It's favoured by

home cooks and professional chefs all over the world for its durability,
beauty and food taste preserving qualities. Although the best cookware
might be more expensive than other options, many feel the expense is
well worth it.

CONCLUSION
With stainless steel, you get a cooking surface that can include
some less risky materials than aluminium or non-stick coatings (such as
the essential minerals iron, chromium, and manganese). It is also more
stable and less prone to leaching. While some research has expressed
concern about leaching of chromium from stainless steel, this mineral is
both essential and currently deficient in the diets of many U.S. adults.
Based on the research, we believe the health risk here is less than the risk
posed by leaching of another essential mineral, copper, from the surface
in a 100% copper pan.
Stainless steel pans often have an inner core of aluminium or copper
(and some have a copper-clad bottom). The reason this is done is because
these two metals are very efficient heat conductors. Since the aluminium
or copper is sandwiched between layers of steel and neither come in
contact with the food, we think that these types of stainless steel
cookware are fine to use.

ISLAMIC VALUES
This amazing knowledge we have learn really reflects on hadeeth
mentioned, Seek knowledge even if you have to go as far as China, for
seeking knowledge is a duty on every Muslim, Shaykh al-Albaani said in
Daeef al-Jaami: (It is) fabricated. (no. 906).
The proven hadeeth is that which was narrated by Ibn Maajah from the
hadeeth of Anas ibn Maalik, who said: The Messenger of Allaah (peace
and blessings of Allaah be upon him) said: Seeking knowledge is
obligatory upon every Muslim. (220. Classed as saheeh by al-Albaani in
Saheeh Sunan Ibn Maajah. What is meant by knowledge here is
knowledge of shareeah (Islamic knowledge). Al-Thawri said: It is the
knowledge for which no person has any excuse for not knowing. And
Allah knows best.

REFERENCE

http://www.bssa.org.uk/faq.php?id=32
http://blog.khymos.org/2007/03/01/staying-warm-cast-iron-vs-

stainless-steel/
http://www.gsa.gov/portal/content/111738
http://whfoods.org/genpage.php?tname=dailytip&dbid=92
http://whatscookingamerica.net/Information/ChoosingCookware.htm