What are the advantages of a triple-layer steel cooker?

Stainless steel than general steel (carbon steel) has a better resistance to corrosion zhi etching and heat resistance. Under the action of corrosive media, ordinary carbon steel surface will soon generate a loose layer of iron oxide, which is often referred to as rust, it can not prevent the metal and media isolation, the outside world of oxygen atoms will continue to diffuse inward, resulting in the steel continue to rust, corrosion, resulting in total destruction.

　　Chromium will generate a layer of solid dense oxide film on the surface of steel, called "passivation film". This film is extremely thin and transparent, almost invisible to the naked eye, but can be separated from the metal and the external medium, to prevent further corrosion of the metal; and also has the ability to self-repair, once destroyed, the chromium in the steel will be with the oxygen in the medium to regenerate the passivation film, continue to play a protective role.

　　Composite alloy structure has 3 layers, 5 layers and 7 layers, the more layers, the more complex the production process. As aluminum will be deformed by heat, acid and alkaline substances will precipitate aluminum metal; carbon steel is prone to rust and infiltration of grease, so they are not suitable for direct contact with food and fire. General composite alloy structure, are two layers of 18/8 stainless steel sandwiched between other types of metal, with high-tech technology, a molding, so that the pots and pans are heated evenly, fast heat conduction, will not be too high because of a single point in the temperature of the pot and burned food, but also not easy to produce fumes. The distribution of the hierarchical structure of the bottom of the pot should be even.

The key to good or bad cookware is the bottom of the pot. Good pots and pans, the bottom of the pot hierarchical structure should be evenly distributed. This can take into account the characteristics of strong heat gathering and rapid and uniform heat conduction, making it easier to control the cooking fire, and retaining more food nutrients and flavor.