Kitchen is the place where every woman spends a lot of time. Utensils do not often change to the kitchen. So, dishes must be made of quality material. Now the dishes are made from different materials. Steel is one of the most solid and durable materials. Stainless steel will last a long time. Stews are characterized by their softness and rich flavor. Vegetable juice is stored in the container. In the process of cooking foods give some of their juices to the broth in which they are extinguished. In general, the simmer - means to cook the dish in a pot with a tight fitting lid with the addition of water or broth, and seasonings and spices. It is important that the material from which made the pan has not posted any foreign odors and flavors. Steel is ideally suited as a material for cassoulet. Stainless steel is a complex- steel, resistant to corrosion in air and aggressive environments. In 1913, Harry Brearli, experimented with different types and properties of alloys, discovered the ability of steel with high chromium content to resist acid corrosion. The reason for the corrosion resistance of stainless steel is mainly due to the fact that on the surface of chrome-containing parts in contact with aggressive media, a thin film of insoluble oxides. Cookware made of stainless steel is easy to use and beautiful. Most often so-called steel 18/10 used for the production of tableware. The numbers in the marking mean percentage chromium and nickel in steel. Good utensils made of stainless steel must necessarily have double or even triple bottom. Bottom of the pot holds, usually composed of two layers of stainless steel. Utensils made of steel are elegantly appearance. Modern stainless steel cookware heats quickly, retains heat well and protects the food from contact with harmful environments, and allows cooking without adding fat.