What is the reason for making the stainless steel steamer body into a 3-layer structure with iron inserted?
Since iron is listed alongside stainless steel in the steamer's description, the user wonders what difference this material composition makes.
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This composition inserts iron, which has good thermal conductivity and magnetism, between corrosion-resistant stainless steel layers to distribute heat evenly and enable use on induction cooktops.
Consisting of three layers, the steamer body of Aizawa Koubou has a 3-layer structure with iron sandwiched between 18-10 stainless steel on the inside and outside[1][2]. In general, 18-10 stainless steel has the advantage of not rusting easily even when in contact with moisture and salt, but its heat conduction speed tends to be slow. The iron in the middle serves to increase thermal efficiency by spreading heat evenly and adding magnetism.
Thanks to this construction, it can be conveniently placed and used not only on direct flame cooktops such as gas stoves or radiant cooktops, but also on 220v IH (induction) cooktops[3][4]. After cooking, maintenance is easy because it can be placed directly in the dishwasher for cleaning without the need to scrub by hand[5].
The detailed material composition of accessories other than the steamer body, such as the lid and handle, has not yet been confirmed.