ISLAMIZATION

[57:25] ...And We sent down iron in which is mighty harm, as well as many benefits for
mankind...
Iron is one of two metals found abundantly on the earth (aluminum being the other). It
was known to many ancient civilizations, and is the most important metal we use today. The
general description of it in the Qur'an was accurate in the time of the ancients, and it is even
more so today: iron is the basis for most weapons of war and most of the everyday tools
which we work with.
As a muslim, to learn and gain knowledge is compulsory for us. This is stated in a
hadith The seeking of knowledge is obligatory for every muslim.
There are also many Quranic verses that talk about the importance of knowledge, one
of it is from surah Al-Mujadilah, verse 11
O you who have believed, when you are told, "Space yourselves" in assemblies, then
make space; Allah will make space for you. And when you are told, "Arise," then arise;
Allah will raise those who have believed among you and those who were given
knowledge, by degrees. And Allah is Acquainted with what you do. [58:11]
Not only that, we should also practice what we learn. This is stated in the hadith :
Knowledge from which no benefit is derived is like a treasure out of which nothing is spent
in the cause of God.
Therefore as a human being on Earth, we have to use any way possible to improve our
life. The research and the existence of stainless steel is one of the way to improve the quality
of our life. We also have to seek for knowledge as they are the core to knowing and so that we
become wise.

ABSTRACT
From the study and research of this experiment, we have stated an overview on how
alloy is made and the component of stainless steel. We also wrote about the type of stainless
steel that consist of the Ferritic , Austentic , Martenstitic, Duplex , and Precipitation
Hardening . Then we provide the layout on the advantages of stainless steel cookware which
include its durability, flavour preservation, heat transfer ability, appearance, and the ability of
stainless steel that sustainable from rusting. Next we explore about the disadvantages of
stainless steel cookware which include its poor heat transfer, pricing, scrubbing. Other than
that, we studied about the ways to overcome the disadvantages of stainless steel cookware and
these are very useful as it minimize the disadvantages of stainless steel cookware. In addition,
we include the dos and donts in using or handling the stainless steel cookware. Overall, we
concluded that the advantages of stainless steel cookware overshadowed its disadvantages.

CONCLUSION
The steel you probably see most often is stainless steelused in household cutlery,
scissors, and medical instruments. Stainless steels contain a high proportion of
chromium and nickel, are very resistant to corrosion and other chemical reactions, and are
easy to clean, polish, and sterilize In todays kitchens, stainless steel is considered the best
material for cookware because it is very neutral and easy to clean. The corrosion resistance of
the material also adds to its popularity as this increases the products lifespan. Furthermore,
stainless steel doesnt have an effect on the flavoring of the food during the cooking process
and it is 100% recyclable and the most interesting part is stainless steel cookware is
inexpensive which is still affordable by most people. According to an article recently
published in the New York Times around 70% of all pots and pans currently used in the
American market is stainless steel with nonstick surface. Most users prefer this as it is easier
to clean and better for use during the cooking process. Stainless steel cookware has become
increasingly popular, because of the purity of the metal.
Instead of those benefits, there are still a few problems faced when using this kind of
cookware. One of those is food sticking to the pan. This happens because steel expands when
hot and contract when making contacts with cooler temperature substances which are the
food. Thats why the foods stick to the surface. The best solution for this problem is by
heating the pan until hot before adding the oil and by then only we add the food into it. By
adding oil to the pan when its hot, the steel become static resulting in a temporarily nonstick
surface.
Furthermore, stainless steel cookware may also experience discoloration. It is stains
that appear to be embedded in the surface-typically a rainbow hue. This happen usually due to
overheating. Hence, specialty non-abrasive cleaners designed to restore stainless steel or stain

removal should do the trick. Also by cooking high-acid food like tomato sauce or washing the
cookware with vinegars may also help in overcoming this problem.
Meanwhile, the cheapest stainless steel cookware has no inner core which is why it
doesnt wear well and food burns easily in it. In the next price level, cookware just has a core
disc of copper or aluminum in the base. The more expensive ranges have added cores in their
sides, halfway or the full height of the cookware. So, as with most things, you get what you
pay for. How many of us have made do with a succession of cheap cookware that doesnt
seem to last five minutes? Where cookware is concerned, it really does make sense to buy the
very best that you can afford. The more expensive cookware comes with a lifetime guarantee
so although it probably hurts to part with so much cash, you only have to do it once.
The effect of ingredients such as iron, chromium and nickel that could be transferred
during the cooking process once being issued by many people but the experts believe that
because the amounts transferred is so small that it will not have any effect to the health. There
has been concern that the nickel could cause allergic reactions or could pose even more
serious health risks such as cancer. But there has so far been no evidence to show that nickel
absorbed in food during the cooking process, will cause serious harm. Some recent media
reports have suggested that stainless steel pots should be avoided and scientific studies have
confirmed that nickel found from such pots is merely undetectable, even for particularly
aggressive foodstuffs. As the result, the nickel from stainless steel cookware relative to our
daily intakes of nickel is generally insignificant and should not cause either allergic reactions
or other harmful health effects. In conclusion, stainless steel is considered the best cooking
surface, especially, used in modern cookware.

APPENDICES

Figure 1 : Metal without alloy easily slide

Figure 2 : Metal when added with other metal (alloying)

Figure 3 : How adding other metal to pre metal prevent sliding

Figure 4 : Alternative on how to clean stainless steel

TYPE OF STAINLESS STEEL

DESCRIPTION
a. These steels are based on Chromium

FERRITIC

with small amounts of Carbon usually

less than 0.10%. These steels have a
similar microstructure to carbon and
low alloy steels. They are usually
limited in use to relatively thin
sections due to lack of toughness in
welds. However, where welding is not
required they offer a wide range of
applications. They cannot be hardened
by heat treatment. High Chromium
steels with additions of Molybdenum
can be used in quite aggressive
conditions such as sea water. Ferritic
steels are also chosen for their
resistance to stress corrosion cracking.
They are not as formable as austenitic
stainless steels. They are magnetic.
a. These steels are the most common.

AUTENITIC

Their microstructure is derived from

the addition of Nickel, Manganese
and Nitrogen. It is the same structure

as occurs in ordinary steels at much

higher temperatures. This structure
gives these steels their characteristic
combination of weldability and
formability. Corrosion resistance can
be enhanced by adding Chromium,
Molybdenum and Nitrogen. They
cannot be hardened by heat treatment
but have the useful property of being
able to be work hardened to high
strength levels whilst retaining a
useful level of ductility and
toughness. Standard austenitic steels
are vulnerable to stress corrosion
cracking. Higher nickel austenitic
steels have increased resistance to
stress corrosion cracking. They are
nominally non-magnetic but usually
exhibit some magnetic response
depending on the composition and the
work hardening of the steel.
These steels are similar to ferritic steels in
MARTENSITIC

being based on Chromium but have higher

Carbon levels up as high as 1%. This allows
them to be hardened and tempered much like

carbon and low-alloy steels. They are used

where high strength and moderate corrosion
resistance is required. They are more
common in long products than in sheet and
plate form. They have generally low
weldability and formability. They are
magnetic.
These steels have a microstructure which is
DUPLEX

approximately 50% ferritic and 50%

austenitic. This gives them a higher strength
than either ferritic or austenitic steels. They
are resistant to stress corrosion cracking. So
called lean duplex steels are formulated to
have comparable corrosion resistance to
standard austenitic steels but with enhanced
strength and resistance to stress corrosion
cracking. Superduplex steels have
enhanced strength and resistance to all forms
of corrosion compared to standard austenitic
steels. They are weldable but need care in
selection of welding consumables and heat
input. They have moderate formability. They
are magnetic but not so much as the ferritic,
martensitic and PH grades due to the 50%
austenitic phase.

These steels can develop very high strength

PRECIPITATION HARDENING

by adding elements such as Copper, Niobium

and Aluminium to the steel. With a suitable
aging heat treatment, very fine particles
form in the matrix of the steel which imparts
strength. These steels can be machined to
quite intricate shapes requiring good
tolerances before the final aging treatment as
there is minimal distortion from the final
treatment. This is in contrast to conventional
hardening and tempering in martensitic steels
where distortion is more of a problem.
Corrosion resistance is comparable to
standard austenitic steels like 1.4301 (304).

Table 1 : Type of stainless steel and its description

Figure 5: The type of stainless steel

BIBLIOGRAPHY
Nguan Hong., E., Eng Wah, L., & Yean Ching, L. (2006). Manufactured Substances In
Industry. In Focus Excel Chemistry (p. 252, 253). Penerbitan Pelangi Sdn. Bhd.
A Chefs View On the Pros and Cons Of Stainless Steel Cookware. (n.d). retrieved September
8,2015.