グリルパフォーマンス

As a cooking tool, stainless steel has poorer thermal conductivity than other metals, so it takes longer to heat up, but its high heat retention means that once it's heated, it doesn't cool down easily, allowing for thorough cooking with less heat. While some may think it's prone to burning, preheating it to the right temperature and then using its heat retention to maintain a medium heat or lower can help prevent food from burning (and also reduce heat source costs). Chromium-based stainless steel is induction-compatible and has excellent corrosion and impact resistance (it won't break even if it's hit hard), allowing for long-lasting use. Due to its high specific gravity and high material cost per kilogram, the product price is high, but in the long run, it offers excellent cost performance.

A composite material that combines the advantages of aluminum and stainless steel. The bottom is made of chrome stainless steel, making it induction compatible. The specific gravity of the material we use is approximately 5.3 g/cm³ (plate thickness 2.3 mm) or 4.7 g/cm³ (plate thickness 2.6 mm). In our lineup, it is mainly used as a pot material other than frying pans (pots dedicated to stir-frying).

This material is used for induction-compatible frying pans and deep frying pans due to the thermal conductivity of aluminum (it heats up and cools down quickly) and the fact that the fluorine coating penetrates deeper and is less likely to peel off. Its lighter specific gravity of 3.95g/cm³ also reduces heat retention to a certain extent, and by carefully controlling the temperature at medium heat or below, it is possible to prevent the temperature from rising to the point where food burns. This also makes it easier to maintain the fluorine coating (heat-resistant temperature below 260°C). Because a larger proportion of aluminum accounts for the total plate thickness, it has better thermal conductivity than triple-clad materials.

Many pots have a thick plate thickness, and are often used as woks or tempura pans, which require sufficient preheating to increase heat capacity and allow for quick frying. The uneven surface oxide coating absorbs oil well, making it difficult for food to stick. Rust will form if the pot is not washed thoroughly after use and stored with oil. The plate thickness we use is 1.4 to 1.6 mm.

Its heat conduction is excellent and it heats up quickly. Although its specific heat value is high, its specific gravity is low. Thin pans tend to cool quickly when food is added or when the heat is reduced. (Food also tends to burn if the heat is too high.) Therefore, they are also effective as cooling containers, and we have developed them ourselves. Commercial-grade pans are designed with thicker plates for excellent heat conduction and increased heat retention. While single-layer aluminum is not induction-compatible, clad aluminum, bonded to stainless steel, offers excellent thermal conductivity and is highly effective. Furthermore, because heat is transferred quickly and evenly, food does not sink to the bottom and does not burn, even without forced convection such as stirring. We use plate thicknesses of 1.5 to 5.0 mm.