NUM TABLE OF CONTENT PAGES

1. Objectives 1
2. Division of work 2
3. Timeline 3
4. Introduction
4.1 History of stainless steel 4
4.2 Composition of stainless steel cookware 5
5. Discussion of issues
5.1 Advantages and disadvantages of stainless 6

steel cookware
5.2 Characteristics of good quality stainless steel 7

cookware
5.3 Comparison between cheap and expensive 8

brands
6. Analysis of issues 9
7. Conclusion 10
8. Islamisation 12
9. Bibliography 14
10. Appendix 15
11. Abstract 17
CONTENT

OBJECTIVES

1. To introduce the uses of stainless steel cookware.

2. To find out the composition of chemical substances in the stainless

steel cookware.

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3. To compare the advantages and disadvantages of using stainless steel

cookware.
4. To expose the people on how to choose the good quality of stainless

steel cookware.
5. To inform the people the comparison between cheap and expensive

stainless steel cookware.

6. To overcome the disadvantages of stainless steel cookware.

DIVISION OF WORK

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 Name Fatin Umaidah Farah Salwana Fatdziratul
binti Ramli binti Kharuddin Afiqah binti
Tasks
Abdul Radzi

Abstract

Introduction

Discussion

Analysis of
issues

Conclusion

Bibliography

Appendices

Typing
information

Printing project
work

Photocopying
material

TIMELINE

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 DATE TASKS
Week 1 Briefing about project work
Week 2 Group of division in class
Week 3 Draft of project planning and first consultation with

lecturer
Week 4 Task division in group
Week 5 Draft of introduction and content
Week 6 Second consultation with lecturer
Week 7 Gathering information available
Week 8 Group discussion
Week 9 Draft of conclusion, abstract, bibliography and

appendices
Week 10 Photocopying and printing session
Week 11 Third consultation with lecturer
Week 12 The completed project

INTRODUCTION

HISTORY OF STAINLESS STEEL

The corrosion resistance of iron-chromium alloys was first

recognized in 1821 by French metallurgist Pierre Berthier, who noted their

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resistance against attack by some acids and suggested their use

in cutlery. Metallurgists of the 19th century were unable to produce the

combination of low carbon and high chromium found in most modern

stainless steels, and the high-chromium alloys they could produce were

too brittle to be practical.

Also, stainless steel was accidently discovered in 1913 by an English

metallurgist, Henry Brearly, while he was working on a project to improve

riffle barrels. He discovered that adding chromium to low carbon steel

transformed it to stain resistance materials.

In the late 1890s Hans Goldschmidt of Germany developed an

aluminothermic (thermite) process for producing carbon-free chromium.

Between 1904 and 1911 several researchers, particularly Leon Guillet of

France, prepared alloys that would today be considered stainless steel.

Friedrich Krupp Germaniawerft built the 366-ton sailing

yacht Germania featuring a chrome-nickel steel hull in Germany in

1908. In 1911, Philip Monnartzreported on the relationship between

chromium content and corrosion resistance. On 17 October

1912, Krupp engineers Benno Strauss and Eduard Maurer

patented austenitic stainless steel as Nirosta.

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COMPOSITION OF STAINLESS STEEL COOKWARE

Stainless steel is a common name for metal alloys that contains

10% or more chromium (Cr) alone and more than 50% Iron (Fe) with other

alloying elements. Chromium is added to steel to make it resistant to rust.

Pure iron is prone to rusting, which is due to its reaction with oxygen in

the presence of water. Whereas irons reaction with oxygen is corrosive

and eats away at the iron, chromium reacts with oxygen in such a way

that only the outer surface become oxidized and further oxidation is

prevented. The chromium in the steel combines with oxygen in the

atmosphere to form a thin, invisible layer of chrome-containing oxide,

called the passive film. The sizes of chromium atoms and their oxides are

similar, so they pack neatly together on the surface of the metal, forming

a stable layer only a few atoms thick. If the metal is cut or scratched and

the passive film is disrupted, more oxide will quickly form and recover the

exposed surface, protecting it from oxidative corrosion.

Nickel gives similar benefits but adds hardness without sacrificing

ductility and toughness. In addition to iron, carbon, and

chromium, modern stainless steel may also contain other elements, such

as nickel, niobium, molybdenum, and titanium. For better understanding, refer

figure 1 and figure 2 in appendices at page 15 and 16.

Somehow, the chemical composition percentage of stainless steel

cookware will differs the cost requires to afford it as there are contrasts of

quality between them . So there will be a comparison between cheap and

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expensive stainless steel cookware. Besides, the leaching of chemical

composition and the conduction of heat also will be discussed.

DISCUSSION OF ISSUES

ADVANTAGES AND DISADVANTAGES OF COMMON STAINLESS

STEEL COOKWARE

The main advantages of stainless steel cookware is the corrosion. As

the stainless steel is made up of iron, chromium, nickel, manganese,

copper and chromium as its main composition so it provides corrosion

resistance. Besides in terms of thermal properties, stainless steel

cookware can endure the higher temperature with the presence of silicon.

Chromium is a silver-gray metal that shines brightly when polished. It is

odourless, tasteless and malleable. Chromium is a very hard metal that

can be rated 8.5 on a 10 point scale. So this shows the durability of the

metal as the tensile strength is strong. Moreover, Nickel provides

additional rust resistance, increase hardness, and provides the high

polishing characteristics which make stainless steel so appealing.

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Stainless steel cookware has scratch resistance that prevents

intergranular corrosion and produces finer grain sizes surface with the

composition of nickel. Stainless steel cookware also less reactive with

alkaline and acidic foods compared to aluminium cookware that react

with acidic food that may contribute to Alzheimers disease besides the

pans surface will leach the metal into the food.

However stainless steel cookware has disadvantages in terms of

conductor of heats which sometimes result in uneven cooking as

stainless steel has a bad properties of bad conductor of heat compared to

aluminium and copper. Food also tends to take longer to prepare. Besides

a study indicated that leaching of chemical composition which is iron,

chromium and nickel were found even in small quantity. Cleaning stainless

steel frequently with an abrasive, risk causing small amounts of chromium

and nickel to be released. Chromium is harmless in small amounts but it's

toxic in large amounts. Nickel isn't poisonous, but can cause allergic

reactions.

CHARACTERISTICS OF GOOD QUALITY STAINLESS STEEL

COOKWARE.

HEAT CONDUCTIVITY ( ACTS AS A CORE )

As stainless steel cannot conduct heat properly and requires a long time

to cook the food thus additional chemical composition of aluminium is

used as the core. Aluminium is a good conductor of heat and electricity.

Aluminium has a melting point of 660C and a boiling point of 2,327-

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2,450C. The better the heat conductivity, the better and evenly the food

will cook. It is a proven fact that aluminium are a better heat conductor

and can be used as a core for stainless steel cookware. Also, the core will

reacts a great deal faster to temperature changes.

DURABILITY AND MAINTAINANCE

Stainless alloy metal cookware takes center stage in terms of durability.

Generally, stainless steel cookware preserve their attractiveness and last

much longer than others. The best composition is the 18/10 stainless

steel which means 18% of chromium and 10% of nickel in the whole

composition. The different ranges of quality in stainess steel can be

established by a set of number ( 18/0 , 18/8 and 18/10 ). Low end

stainless steel products will usually not contain little or no nickel yielding

an 18/0 rating. These products may be subject to rust spotting and

usually not be as highly polished. Choose 18/10 for that durability and

effortless high gloss that makes the cookware easy to maintain. The 18%

of chromium contains will increase the scaling resistance, tensile

strength and wear resistance and provides corrosion resistance as its

main function.

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COMPARISON BETWEEN CHEAP AND EXPENSIVE BRANDS OF

STAINLESS STEEL COOKWARE

As the common stainless steel cookware has disadvantages in terms

of conductivity, the way to overcome the problem is by choosing the

stainless steel cookware that have a copper or aluminium core. As the

properties of aluminium and copper are a good conductor of heats, the

copper or aluminium form the core of the base and inside walls of the

vessel to ensure even heating. A layer of aluminium or copper is molded

between two layers of steel to increase the cookwares overall heat

conductibility. Most of the expensive brands have the composition of

aluminium and copper where the cheap ones does not have it and will

require a long time to cook the food.

Besides, the composition of chemical substances also give effects to

the quality of the cookware. Normally, the expensive stainless steel

cookware has 18/10 stainless steel alloy which means it is made of 18%

chromium and 10% nickel. The second number represents the nickel

content and it usually comes in 0%, 8%, or 10%. The 18/10 composition is

considered more durable, more rust-resistant, and better at maintaining

gloss in the pots and pans than its 18/0 and 18/8 counterparts. They are

also usually more expensive than the two.

Furthermore, cookware must have the minimum required thickness.

For aluminium-core metal cookware, a thickness between 3.0 mm to 5.0

mm is considered ideal for even heat distribution. For copper-core

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stainless metal cookware, a thickness of 1.0 mm to 2.0 mm will be a good

buy. Next, number of layer metals such aluminium used in putting

between the 2 layers of stainless steel alloy metals is important as the

higher the number of layer, the better the cookwares heat conduction. so

it can be conclude the heavier and thicker the cookware, the price will

likewise go up.

ANALYSIS OF ISSUES

Stainless steel is made of an alloy, or a combination of metals. Most

commonly, basic iron with chromium, nickel or some other minor metals.

The chromium provides rust protection and gives your cookware

durability. The nickel provides rust protection as well, and adds a polished

look.

Most well made stainless steel cookware has aluminum added to the

bottom of the pan or pot. This is done to increases the ability of the pot or

pan to conduct heat. Stainless steel pans often have an inner core of

aluminum (and some have a copper-clad bottom). The reason this is done

is because these metal are very efficient heat conductors. Since the

aluminum is sandwiched between layers of steel and neither come in

contact with the food, these types of stainless steel cookware are fine to

use.

With all cookware there are different grades levels, ranging from low

to high. Stainless steel cookware has 18/10 stainless steel alloy which

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means it is made of 18% chromium and 10% nickel. The second number

represents the nickel content and it usually comes in 0%, 8%, or 10%.

The higher the grade, the better it will be.

Stainless steel cookware may put reasonable amount of iron,

chromium, and nickel trace element in diet. Leaching of iron, chromium

and nickel were found into both alkaline and acidic foods. Where leaching

of iron occurred in all foods, nickel occurred in more acidic food, and

chromium occurred slightly acidic food. However the concentration of

nickel leach out in food products probably do not constitute hazard to

consumer as the amount leached out is lower to that of recommended

values (0.02 mg/day). The factors that chemical substance are leaching

out is due to temperature and time. The higher the temperature the

higher the chemical substance will leaching out.

CONCLUSION

The different ranges of quality in stainless steel cookware can be

established by a set of number ( 18/0 , 18/8 , 18/10 ) which should be

displayed on the product of package. The number refer to percentage of

content of chromium and nickel added to iron base. Stainless steel used in

cookware is normally 18% chromium and 10% nickel ( 18/10 ). This is why

high quality stainless steel, which undergone the chemical passivation will

not rust, even if it becomes scratched and is recommended for long

lasting using. Low end stainless steel products will usually contains little or

no nickel yielding an 18/0 rating. These products may be subject to rust

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spotting and usually not be as highly polished. Thus, plastic utensils are

recommended to be used in cooking.

Next as the stainless steel cookware cannot conduct heat evenly,

thus cookware that have aluminium or copper sandwiched between the

heavy gauge stainless steel makes the best stainless steel in the market is

recommended. This is because of the specialized manufacturing process

that bonds the aluminium and stainless steel together for optimum heat

conductivity in the cookware. So to overcome the problem by having a

cookware that can conduct heat efficiently, anodized aluminium cookware

is recommended as it can conduct heat well with special protection from

corrosion.

Although leaching of iron, chromium and nickel were trace in the

food, the concentration of the chemical composition do not constitute

hazard to consumers as the amount of metal leaches out is lower to that

recommended values ( < 0.02 mg/day ). Besides one thing we should all

avoid is cooking at higher temperatures. The higher the temperatures, the

more we devastate the nutrients in the food and compromise the integrity

and safety of the cookware. As for iron will be leach when it achieve the

temperature of range 66 degree until 148 degree. For another option of

healthy eating, find some quality titanium cookware as titanium does not

leach any chemical compound and learn to cook foods below 200 degrees

to preserve the nutrients and receive the best value out of food.

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 ISLAMISATION

Stainless steel is one type of iron and it is important in human life as it provides us with lot

of advantages. It would be possible to mention human civilization without iron. This is

because most of the things made by man are directly or indirectly related to iron. For

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example, food is prepared using tools made of iron such as stainless steels, houses also are

built with iron and clothes are made by using iron for cutting and sewing. It can be said that

those who dominate iron dominate the world. Due to its functions mentioned above and

similar ones, the following are stated in the Quran, :

1. SURAH AL-HADIID ( VERSE 25)

MEANING :

We have already sent Our messengers with clear evidences and sent down with them the

Scripture and the balance that the people may maintain [their affairs] in justice. And We sent

down iron, wherein is great military might and benefits for the people, and so that Allah may

make evident those who support Him and His messengers unseen. Indeed, Allah is Powerful

and Exalted in Might.

2. SURAH AL- KAHFI ( VERSE 96)

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MEANING :

Bring me sheets of iron" - until, when he had leveled [them] between the two mountain walls,

he said, "Blow [with bellows]," until when he had made it [like] fire, he said, "Bring me, that

I may pour over it molten copper."

3. SURAH AS- SABAK (VERSE 10)

MEANING:

"And We made the iron soft for him (Daud).

We know iron and steel are hard, but the materials can be cast, formed and shaped, joined

and machined. Heat is applied to the material until re-crystallization, to ease the forming and

shaping processes; or until it melts to enable casting from simple to complex shape products;

or to improve the mechanical properties of the material.

BIBLIOGRAPHY

1. http://www.stainlesssales.com/stainless-steel-grades.html

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2. http://cookwarenation.com/best-stainless-steel-cookware-sets-

reviews-of-top-rated-pots-and-pans/
3. http://www.consumeraffairs.com/news04/2006/02/teflon_umbilical.ht

ml
4. http://www.cancer.org
5. http://www.cancerdefeated.com/newsletters/Cookware-That-Will-not-

Leech-Poison-into-Your-Food.html
6. Begley TH, White K, Honigfort P, Twaroski ML, Neches R, Walker RA.

Perfluorochemicals: potential sources of and migration from food

packaging. Food Addit Contam. 2005 Oct;22(10):1023-31.

Darbre PD. Aluminium, antiperspirants and breast cancer. Journal of

Inorganic Biochemistry

Volume 99, Issue 9, September 2005, Pages 1912-1919.

7. The New Book of Popular Science, Volume 6 : Metal and Alloys.

1978. Groiler International Incoprated.

APPENDIX

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FIGURE 1

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 FIGURE 2

ABSTRACT

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 Stainless steels are used in countless diverse applications for their

corrosion resistance. Although they have extremely good general

resistance, they are nevertheless susceptible to poor conductor of heats.

In cooking, the ideal time is needed in preparation of dishes and with the

way of putting a good conductor metal such aluminium and copper

between the stainless steel will make the best stainless steel in market.

The food people eat and how is it cook greatly influenced their

health. Despite the beautiful and durability of stainless steel cookware,

but if they are used incorrectly such in too high temperature, they will also

release harmful substances. The damaging heavy metals such as iron,

chromium and nickel that leach into food from cookware not only ruin the

nutrient of food, alter enzymes and taste but it could also harm our

health.

However it is undeniable that stainless steel cookware have a

significantly longer lifespan than other products made of other materials

and require less maintenance costs. The products also give a lot of

benefits to consumer as being discussed with moderate costs.

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