Frequently Asked Questions
What is 18/10 Stainless Steel?
Three Qualities of Stainless Steel Alloy
Stainless steel quality is determined by nickel content: 18/0 = 0% nickel content
18/8 = 8% nickel content
18/10 =10% nickel content In general, the greater the nickel content, the better the quality, as nickel allows a brighter, more durable rust-resistant lustre. The number "18" stands for the chromium content, which is the same for all stainless steel. Chromium prevents rusting. Carbon steel, which has no chromium or nickel, is sometimes used for cookware accessories (woks, fish poachers, etc.). Carbon steel can rust. Adding nonstick coatings will lessen the risk of rusting, but will not eliminate it.
What does the T304 (surgical stainless steel) mean?
Induction stoves need magnetic cookware. Manufacturers are researching a new type of induction stove that any cookware can be used with. For now, though, you need a magnetic metal. T304 steel is non-magnetic but will work on an induction stove IF it includes a layer of carbon steel known as “magnetic stainless steel” . The second figure represents the nickel content. 18/0 has no nickel. The addition of nickel neutralizes the natural ferrous properties of the iron in the stainless steel therefore, no nickel will preserve the magnetic property of the iron.
Austenitic steels have austenite as their primary phase (face centered cubic crystal). These are alloys containing chromium and nickel (sometimes manganese and nitrogen), structured around the Type 302 composition of iron, 18% chromium, and 8% nickel. Austenitic steels are not harden able by heat treatment. The most familiar stainless steel is probably Type 304, sometimes called T304 or simply 304. Type 304 surgical stainless steel is an austenitic steel containing 18-20% chromium and 8-10% nickel.
What does “Forged Cutlery” mean?
Steel is the best medium for knives because it is malleable. It can be made soft or hard depending on how it is heated and cooled. It can be shaped while soft and then hardened to make a great cutting tool.
In the old days, steel was mostly just iron and carbon. There was no way to remove impurities in the raw materials. When the steel cooled, its grain structure formed randomly. You can think of the grain structure like water: cooled one way it forms snowflakes, cooled another way it forms very dense ice. In steel, dense compacted grain structure, like ice, is what you want for a cutting edge. Forging, or hammering, on the steel as it is cooled compacts the grain structure along the edge so it was its hardest and most dense.
With the advent of modern, high-carbon stainless steels, or alloy steels, forging has become obsolete. These steels were developed for the aerospace and industrial machining industry. Parts made for airplanes and space ships are made to such precise tolerances that it was impossible to forge them. Therefore, super-hard, super-dense steel that could be precision machined had to be developed. Precision machining is what is often referred to as stamped.
Modern steels are a precise mixture of many different alloys that control the structure of the steel. Different alloys cause steel to have different properties. Manganese and silicon are two key alloys that are responsible for controlling the growth of grain structure. There are many different alloys that are added to the steel to give it other beneficial qualities such as stain resistance, wear resistance and toughness.
The other step in creating a superior blade is heat-treating. Steel must be precisely heated and cooled to bring out the ideal properties of the alloys it contains. It is very much like baking bread - you can put in all the right ingredients, but if you don't let it rise enough or bake it at the wrong temperature or humidity and so on, it just does not come out right. It is the same story with steel. It must be precisely heat-treated (cooked). Cryo-treating is an additional step added to the process in which the steel is frozen to -110 degrees Fahrenheit. Studies have shown that this insures that the alloys in the steel perform at their optimal potential. It usually raises the Rockwell Hardness of the steel by one point.
Forging does not improve the edge-holding ability of a blade made out of quality, high-carbon steel because the grain density is already as tight as it can get. There is much evidence showing that forging can be detrimental to the performance of modern alloy steels. Hitting the steel as it is cooling and the alloys are doing their thing can cause micro-cracks in the grain structure. This is the reason it is common for forged high-carbon stainless steel knives to break when they are dropped. Modern high-carbon stainless alloy steels are like Aunt Esther's cherry pie crust - they are at their best when they are kneaded/handled as little as possible before they are cooked.
So when looking at knives, how do you know you are getting a good knife? There is no clear answer. One thing is for sure - fine high-carbon stainless steel is very expensive. If you buy a chef knife for $12, you aren't getting the good stuff. If you know a lot about metallurgy, you can look at the alloy composition of the steel. Otherwise ask for the recommendation of a chef or some one who has experience using and sharpening knives.
How does waterless & greaseless cookware work? BergHOFF’s cookware is developed to enable cooking without water, greases or oil.. This is not only healthier, but there is also less a loss of vitamins. In this way you can optimal enjoy your healthy and tasteful meal!
Cooking without water
Always use the right cookware!
Cookware should be filled very good. When you do not use the right pot (i.e. too big), you will create air pockets which harm the quality of the food. The air pockets will be responsible for drying out the food and possible burning or damaging of the pot. Use maximum 2/3 of the capacity, that would be ideal.
Rinse food and vegetables with water!
This is important for two reasons. First of all it removes harmful chemicals and secondly it allows enough water tot cling to the food to mix with natural juices; which will help to get the waterless nutritional cooking process started.
Control the heat!
It is important to start with a cold pot and to check you star with a medium heat. If the heat is too high, the steam will evaporate, which results in a decrease of the quality of the food. With the waterless method, we strongly recommend to maintain medium heat.
Create a vapor seal!
Start cooking at medium heat an add two to three table spoons of water (recommendable). When the slightest puff of steam escapes on the side of the lid, lower the heat to low or simmer. The lid now has formed a natural seal with the pot.
Do not peek!
Every time the lid is removed during the cooking process, heat and steam will escape, which will lengthen the cooking period and dry out the food. If you can not resist the urge top eek, never forget to add extra water.
Cooking times:
Green beans, peas, broccoli, celery, cauliflower, spinach, cabbage … 7 - 12 minutes
Onion, potatoes, carrots, beans … 14 - 18 minutes
Cooking without greases or oil
Initially greases were used to prevent food from burning. With BergHOFF cookware there is no longer a need for this. So you save time and money!
Control the heat
Check the temperature by dripping o few drops of water on the bottom of the pot. If they start rolling on the bottom, you are ready to get started.
Roast the meat
Put the meat in a pan and avoid adding salt. After searing cover the pan for at least three minutes. The meat will lift from the bottom and cleaning will be a snap.
Lower the heat
After searing it is necessary to lower the heat to a setting usually between low and medium. Cooking times are generally reduced about 20-30%. Again you will save on energy.
In a nutshell:
§ start cooking on medium heat and watch for the first bit of steam, § lower the heat to low or simmer to obtain a vapor seal, § finish cooking on low or simmer by using regular cooking times.
Cooking times:
fish fillet 6 minutes
chicken breast 12 minutes
steak 15 – 25 minutes
chicken 45 minutes
roast 90 minutes
Cooking with vapor seal (*)
When you would like to steam, put the food into the steamer. Add some water and cover the pot with the lid or bowl (as cover). Boil the water …and the food will be cooked in no time!
Compared to the traditional methods, the natural flavors and nutrients are well enhanced and conserved. Perfect to prepare fish, vegetables and other meals.(*) only valid for lids with air vent!
Cooking times:
fish 6 – 9 minutes
shrimps 4 minutes
lobster 7 minutes
most of the vegetables 8 – 12 minutes What is induction heating? How Induction Cooking Works:1. The element's electronics power a coil that produces a high-frequency electromagnetic field.2. The field penetrates the metal of the ferrous (magnetic-material) cooking vessel and sets up a circulating electric current, which generates heat.3. The heat generated in the cooking vessel is transferred to the vessel's contents.4. Nothing outside the vessel is affected by the field--as soon as the vessel is removed from the element, or the element turned off, heat generation stops. There is thus one point about induction: with current technology, induction cookers require that all your countertop cooking vessels be of a "ferrous" metal (one, such as iron, that will readily sustain a magnetic field). Materials like aluminum, copper, and Pyrex are not usable on an induction stove. But all that means is that you need iron or steel pots and pans. Can I use my induction pots & pans on a regular stove? Yes Are my new pots & pans dishwasher safe? Yes! Can I use my stainless steel utensils on my non-stick cookware? Nylon tools are recommended for all not-stick cookware. Bamboo & silicone are also good choices as they will not scratch the n-stick surface. Where is BergHOFF from? BergHOFF is a Belgium owned company that has been making user friendly kitchen tools since 1964.
Can I send a gift to some place else or do I have to have it shipped to my home? Yes. Just follow the directions on the check out page for gift shipping.
