스테인리스 스틸을 오븐에 넣어도 되나요? 과학에 기반한 가이드

A kitchen mainstay in durability and rust resistance, stainless steel can be confusing in terms of compatibility with modern appliances like ovens, microwaves, and induction stovetops. Let’s explore the science and practical rules for the safe use of stainless steel.

1.Stainless Steel and the Oven: Heat Resistance, Maximum Limit

While stainless steel is generally oven safe up to 500°F (260°C), its performance ultimately is contingent on the type of alloy and the design:

Grade matters:

• 304/316 stainless steel (in cookware) can withstand just about anything in the oven where roasting and baking are concerned, regardless of the temperature. These alloys hold their structure at high heat.
• 400 series alloys (like 430) are not as heat resistant and may warp or discolor above about 450°F (230°C).

Design matters:

• Avoid thin or stamped construction (such as a cheap mixing bowl) since those materials are more prone to warping with rapid or sudden temperature changes.
• Opt for reinforced or heavier composite bases with oven-safe handles

2. Oven-Safe Options: When to Stay Away From Stainless Steel

Although stainless steel can be used for many oven functions, other materials may be more appropriate:​

• Ceramic or cast iron: Suitable for slower cooking and foods that require even heat distribution.
• ​Glass bakeware: This is Better for acidic foods (like tomato sauces) that might react with stainless steel over time. ​
• Silicone molds: Better for delicate desserts (like custards) that need flexibility during removal.
• ​Avoid non-metal parts combined with stainless steel: While the handles are stainless steel, they may have plastic rivets or coatings on the non-metal parts and could melt in the oven.

3. Durability and Maintenance: Preserving Your Stainless Steel

Use these guidelines to prolong the life of stainless steel:​

Avoid corrosion:

• Do not leave it in contact with ​saltwater, vinegar or citrus juices for extended periods. This is especially true along coastal areas.
• Rinse everything off after use.Avoid cache of water unless rinsed dry.
• Cleaning with salt water can cause pitting from heated chloride (common in coastal areas).

Best practices during cleaning:

• When scrubbing a stain, make a paste with baking soda to make sure you do not scratches the surface.
• For burnt food, boil water with ​1 tbsp white vinegar and then scrub gently.
• Avoid using steel wool or hard scrubbing pads; this can scratch the passive chromium oxide layer which prevents rust.

When to replace stainless steel cookware​

• Persistent discoloration: Brown or rainbow colors indicate the oxidation layer is compromised.
• Pitting or rust stains: This means the metal’s protective layer is damaged.
• Warping: If the base is bent, stainless steel cookware will not conduct heat to food consistently.

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