The problem that has occurred for many housewives are the rusting and tarnishing of the metal cookware’s. The product that would be sold would be a set of stainless steel cookware’s since it is not easily stained and corroded which is sustainable and good qualitied for long durability. It would save time from scrubbing the rust off as well as spending money to buy new cookware’s when they can be easily broken again.
Rusting is a type of chemical change, it occurs when oxygen reacts with iron to form rust. Stainless steal is not like the normal steels, they are more less likely to stain or rust and is anti-corrosive. It contains the elements of nickel, and must have more than 10% of chromium since it forms a chromium oxide(Cr2O3) that gives a surface (passive film) onto the metal layers and prevent the metal from rusting, corroding and staining. A thin layer will be coating the stainless steel vessel, as it is much stickier and doesn’t dissolve in water or get’s scrubbed off. To point out though, Stainless steel is not just a …show more content…
Unlike aluminium cookware’s, stainless steel cookware’s have poor heat transfer and conduction. Although it may have resistance to high and low temperatures, it doesn’t have a superior or outstanding heat conducting and transferring core. This slows down the cooling off as well as the heating up, making it a less effective solution for cooking food since it takes a longer time. Furthermore, Stainless steel wouldn’t be a good material for stove-to-oven dishes since the materials needed would need to be much stronger and capable to high temperatures. Therefore, iron cookware’s would be a good cookware in this instances, it is relatively heavy and hard but can retain heat for a long period of time. The iron cookware can heat the dishes evenly and fully; they are ideal for searing in an oven as well as a
Rusting is a type of chemical change, it occurs when oxygen reacts with iron to form rust. Stainless steal is not like the normal steels, they are more less likely to stain or rust and is anti-corrosive. It contains the elements of nickel, and must have more than 10% of chromium since it forms a chromium oxide(Cr2O3) that gives a surface (passive film) onto the metal layers and prevent the metal from rusting, corroding and staining. A thin layer will be coating the stainless steel vessel, as it is much stickier and doesn’t dissolve in water or get’s scrubbed off. To point out though, Stainless steel is not just a …show more content…
Unlike aluminium cookware’s, stainless steel cookware’s have poor heat transfer and conduction. Although it may have resistance to high and low temperatures, it doesn’t have a superior or outstanding heat conducting and transferring core. This slows down the cooling off as well as the heating up, making it a less effective solution for cooking food since it takes a longer time. Furthermore, Stainless steel wouldn’t be a good material for stove-to-oven dishes since the materials needed would need to be much stronger and capable to high temperatures. Therefore, iron cookware’s would be a good cookware in this instances, it is relatively heavy and hard but can retain heat for a long period of time. The iron cookware can heat the dishes evenly and fully; they are ideal for searing in an oven as well as a