Tag: Cookware material

While both 304 and 316 are widely recognized as food-grade stainless steel, an important distinction lies in their chemical composition and performance in certain environments. Understanding whether 304 or 316 stainless steel is better for food depends heavily on the specific application, from basic home kitchens to demanding commercial settings.

Contrary to some persistent myths, a 1995 study revealed that pressure-cooked foods retained more nutrients than other cooking methods, including boiling. But is a pressure cooker unhealthy? In reality, modern pressure cooking is a safe, fast, and highly nutritious way to prepare meals, challenging outdated safety and nutrition fears.