Why steel is used for cooking vessels?

Steel is widely used for making cookware due to its many advantageous properties:

1. Durability and Strength: Steel is renowned for its durability, thanks to its robust molecular structure. It resists wear, dents, and deformation well, making steel cookware highly durable and long-lasting.

2. Heat Conductivity: Steel is an excellent conductor of heat. This property allows steel cookware to distribute heat evenly throughout the surface, resulting in efficient and consistent cooking.

3. Affordability: Compared to other materials like copper or stainless steel, steel is relatively affordable, making it an accessible choice for many households and commercial kitchens.

4. Versatility: Steel is versatile and can be used on various cooking surfaces, including gas, electric, and induction cooktops. This versatility makes it a convenient option for kitchens equipped with different types of cooking appliances.

5. High-Temperature Resistance: Steel has a high melting point, making it resistant to high cooking temperatures. This characteristic allows steel cookware to handle intense heat without warping or deteriorating, ensuring safety during cooking.

6. Easy Maintenance: Steel cookware is relatively easy to clean and maintain. It can be washed with regular dishwashing liquid and water, and occasional scrubbing may be required to remove stubborn stains or burnt food particles.

7. Non-Reactivity: Unlike some other metals, steel is non-reactive with food. This property prevents any potential chemical reactions between the cookware and the food being cooked, preserving the natural flavor and nutritional value of the ingredients.