The Science Behind The Best Cookware | 360 Cookware

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The Science Behind The Best Cookware


Spoil alert: This article is going to discuss the science behind 360 Cookware — construction, heat conductivity, metal, thickness, etc. If you enjoy the more warm-and-fuzzy type articles, this may not satisfy your needs. However, for all you food/cooking geeks out there (term of endearment), this is going to make you very happy.

Let’s talk construction -
360 Cookware is made of two primary metals – stainless steel and aluminum. The inside layer of stainless steel (what primarily touches your food) is T304 and the range is 18/8 to 18/10. “Range” (18/8 and 18/10) refers to the percentage amount of chromium and nickel in the metal. In this case, it’s 18% chromium and 8% to 10% nickel. The outside layer of steel (what touches the heat) is T400 series stainless steel which has a lower nickel content and high carbon steel content to interact on induction cook tops. These two layers of stainless steel surround a layer of aluminum, which ensures superior heat conduction.

What about layers? How many “plies” does it have?
If you’ve done a little cookware research, which we SO hope that you have, you’ve probably heard a few different terms relating to how many “layers” the cookware has. The fact is while stainless steel is a safe, non-porous surface that transfers no harmful chemicals into your food, it’s not a great conductor of heat. Aluminum conducts heat very well, but it can leach harmful metal into your food. Imagine these two metals as being the chocolate and peanut butter in a Reese’s® Cup. Alone they have their own pros and cons, but put them together and WOW!

Once multi-ply construction was mastered and became accepted in the cookware industry, marketers had to find a way to make their brand seem better, and the race to see who had the most “layers” was on. The problem with this sales tactic was it misinformed consumers — it’s not the number of layers that matter, it’s the thickness, or gauge. 360 Cookware offers a comparison chart that shows the different gauge measurements for many of the popular cookware brands – sold via retail and direct-sales channels. 360 has one of the thickest measurements at .11″.

360 Cookware: Convection Diagram

Waterless Cooking and Vapor® Technology
This cooking method is arguably one of the best-kept secrets in the food preparation industry. The premise is quite simple – construct the cookware to retain heat and moisture, and build it to operate at lower temperatures. The result is food that cooks faster, in its own juices, requiring little to no additives. Food tastes better naturally, nutrients are retained and you receive the benefits that nature intended.

If you haven’t already, watch the video above from MdrnKtchn about what truly makes a superior pot and/or pan. We hope we haven’t bored you with this science approach but we know you want to make the best possible cookware purchase for you and your family, and we want to help. Let us know if you have any questions concerning any information we’ve shared, or if you’ve come across something during your cookware research that you’d like us to clarify.

Here’s to happy, healthy and well-informed cooking!

 


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